318 abour recipes

Brown sugar chocolate chip cookies topped with red candy-coated chocolate pieces before baking. Shortening-based for chewy centers with a 5-7 minute bake time that keeps them soft.

This is the best "Kahlua" recipe I've found. I added about 1/4 cup brandy to the recipe.

I would have never tried this sandwich by my cousin Maria, who loves pesto, tried this out and raved about it. It's gourmet good!!!

Enjoy a healthy, low-fat penne pasta recipe packed with sundried tomatoes, spinach, mushrooms, and turkey bacon. Packed with veggies and ready in about 30 minutes!

Sugar snap peas are a sweet and crispy cross between snow peas and garden peas. This technique for blanching ensures your peas stay bright green and perfectly tender crisp.

Lean ground turkey cocktail meatballs baked on a broiler pan with a sweet-tangy chili sauce dip. Lower-fat party appetizer, makes about 50 bite-sized balls.

Forget about buying jam at the store, use this simple recipe to make a delicious batch that you can use for toast, crackers and more!

It sounds weird, but it's really good! Not too unhealthy either. This only takes about 6 minutes to make. Great for a quick lunch for one!

Frozen desserts are always welcomed, try this fresh watermelon and low-fat vanilla yogurt ice, very tasty and you no need to worry about calories and fat.

Leek potato and matzo gratin baked with mushrooms, red pepper, and soy milk for a dairy-free Passover casserole. Golden on top, creamy inside, ready in about an hour.

Homemade fig jam with fresh figs, sugar, and lemon juice. A classic four-ingredient preserve, water-bath canned for shelf-stable storage. The Mediterranean breakfast staple.

A delicious holiday drink made with apple cider, orange juice and a bit of brandy.

Apple maple jam captures fall in a jar with finely chopped apples, pure maple syrup, and warm spices. A small-batch canning recipe with cinnamon, allspice, nutmeg, and cloves cooked to the jellying point.

Old-fashioned rhubarb and fig jam, sugared overnight then boiled down with chopped candied peel for a deep, jammy preserve. Yields about 9 pints, perfect for canning season and homemade gifts.

Soft, puffed Indian chapati made with just semolina flour, water, oil, and salt. No yeast, no oven. Cooked on a hot griddle in about a minute per side. Vegan friendly.

Turned out very fluffy, hot out of the oven I ate about 5 of them right away. Lightly warm spiced with sweetness from the sweet potato. You won't find these in any store.