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On Sunday, some will celebrate Friendship Day.

I think it was created by greeting card companies to sell products, but I think it’s great to recognize good friendships. In fact, when I first heard of the pseudo-holiday, I liked the idea of it so much I declared the date my Irish setter’s birthday.

My neighbors who help me frequently are the recipients of my cooking, but I make my red velvet cake for a couple of other friends when it’s their birthday or Christmas.

In honor of Friendship Day, I took a look at some good dishes to make for friends when they are ill or need a helping hand or for no reason at all, other than to express love. Of course, the best thing to cook for your friends is whatever they like.

1 box butter yellow cake mix

1 small package of instant vanilla pudding mix

½ cup cream sherry (if you prefer not to use cream sherry, just sub for half cup of milk)

1 cup maraschino cherries, drained and cut in half

In a mixing bowl, add cake mix and pudding.

In a separate bowl, whisk together oil, milk, sherry (if using) and eggs.

Pour in cake mix and mix gently until the batter comes together.

Gently stir in cherries, pineapple, peaches, coconut and walnuts.

Pour into a greased bundt pan and bake for 1 hour at 325 degrees.

When done baking, remove from oven and let cool.

Gently loosen from bundt pan and turn out onto a platter.

Dust with powdered sugar and serve.

Preheat oven to 400 degrees. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, heat butter over medium heat. Add chopped mushrooms and onion; saute until liquid has evaporated, about 5 minutes. Remove from heat; set aside.

Meanwhile, combine remaining ingredients; add mushroom mixture. Stuff firmly into mushroom caps. Bake, uncovered, in a greased 15-by-10-by-1-inch baking pan until tender, 15-18 minutes. Serve warm.

1 jar (12 ounces) roasted sweet red peppers

1 jar (6-1/2 ounces) marinated quartered artichoke hearts

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

8 ounces fresh mozzarella cheese, cubed

1-1/2 cups shredded Asiago cheese

6 ounces cream cheese, softened and cubed

1/4 cup finely chopped red onion

Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.

In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours.

Stir dip; cook, covered, until cheese is melted, 30-60 minutes longer. Stir before serving; serve with crackers.

1 can (14-1/2 ounces) diced tomatoes, drained

1 bottle (12 ounces) Buffalo wing sauce

1-3/4 cups crumbled blue cheese, divided

1/2 cup minced Italian flat-leaf parsley

3 cups shredded part-skim mozzarella cheese

2 cups shredded white cheddar cheese

In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour.

Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350 degrees.

Spread 1-1/2 cups sauce into a greased 13-by-9-inch baking dish. Layer with 3 noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice.

Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving.

1 medium red onion, thinly sliced

1/2 cup chopped sweet red pepper

Combine cabbage, onion, peppers and olives. In a large saucepan, mix remaining ingredients; bring to a boil. Cook and stir 1 minute. Pour over vegetables, and stir gently. Cover and refrigerate overnight. Mix well before serving.

Line a brownie baking tray with parchment paper and keep aside.

Pre heat the oven at 400 degrees F for 10 minutes. Sift flour, baking powder, salt and cocoa powder together and collect in a mixing bowl.

In a separate mixing bowl, add sugar and butter, blend till creamy. Now add egg one at a time and blend till light and fluffy. Add vanilla extract and give a quick mix again.

Add the dry flour mix into the wet mix and fold in gently to make a smooth batter. Do not beat the batter. Add dark chocolate chips and fold in the batter. Pour half the batter in the line baking tray and gently tap on the counter to settle the air bubbles.

Pour salted caramel all over the batter randomly and again add the remaining batter on top. Gently tap the pan again and place inside the oven and bake for 25 minutes or till the tooth pick comes out clean.

Transfer the pan on the wire rack and let it col down completely. Now carefully hold the sides of the parchment paper and lift the brownie and place it on a plate. Cut the brownies into squares and serve with vanilla ice cream to make it more interesting.

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First Amendment: Congress shall make no law respecting an establishment of religion, or prohibiting the free exercise thereof; or abridging the freedom of speech, or of the press; or the right of the people peaceably to assemble, and to petition the Government for a redress of grievances.