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I'm not a hard core cook, if someone has invented a short cut (like pre-made marinara) then I find a brand I like and stick with it. I grew up thinking margerine is butter, unless your baking and then it comes from a stick. I like cookbooks with pictures, that way you can say Ooh that looks good and then try to make it. I am not a make-from-scatch kind of gal most of the time. I'm more of an adapt-this-mix girl. My favorite one to do is take Marie Calendar's Corn Bread Mix, Just add Water and stir in a heaping spoon full of margerine along with the water and corn mix, then bake according to the directions. For some reason it just tastes better.
Macaroni and Cheese (Most favorite is found at the resteraunt "Cracker Barrel"), Chicken Alfredo, Chicken Fingers (with honey mustard), Bean Taco Meat and Cheese Burritos, Sesame Chicken, My mom's Spinich Dip, and My Dad's Bachelor Chili Surprise