4,108 baking recipes

Rice con queso: a layered Mexican-American casserole of brown rice, black beans, ricotta, Monterey Jack, and cheddar with green chilies. A vegetarian pantry dinner that bakes in 30 minutes flat.

Cheesy chicken spaghetti casserole with poached chicken breasts, melted Velveeta, cream of mushroom, and tender pasta baked into a Southern church-supper crowd-pleaser. Feeds a small army.

Crispy corn tortilla strips layered with seasoned ground beef, Anaheim chiles, pinto beans, red sauce, and melted cheddar. This Tex-Mex casserole feeds eight and bakes in 30 minutes.

Amish friendship yeast starter, the classic 10-day fermented sweet starter you stir daily, feed with milk, flour, and sugar, then divide to bake friendship bread and share with friends.

Homemade whole-wheat granola with oats, wheat germ, honey, coconut, almonds, and cinnamon. Baked low and slow with orange juice for crunchy, golden clusters.

Bacon and potato pie bakes crispy bacon, grated russet potatoes, sharp cheddar, and beaten eggs into hearty squares. A crustless brunch casserole that slices clean and reheats like a dream.

Kenyan samosa-style bread machine loaf with spiced ground beef, peas, and East African aromatics. A fusion bread that bakes the flavors of Kenya into a yeast loaf.

Homemade vegetarian breakfast sausage patties made from bulgur wheat, gluten flour, and nutritional yeast with sage, paprika, and tamari. Pan-fried or baked until crispy outside, tender within.

Mediterranean chicken baked in a tomato-wine sauce with mushrooms, black olives, artichoke hearts, and Parmesan, served over pasta. A one-dish Italian-inspired chicken dinner with rich, layered flavors.

A savory ground beef "pie" with a seasoned meat crust baked crisp, then loaded with melted cheddar and mixed veggies. Comfort food that kids and adults devour.

Vegan sunflower seed pate baked with nutritional yeast, grated potato, cornmeal, and a kick of horseradish. A protein-packed plant-based spread for crackers, sandwiches, or appetizer platters.

Toasted pearl barley baked with cauliflower, mushrooms, carrots, and onion in vegetable broth. A low-calorie, plant-based casserole that's hearty without being heavy.

Mexican sandwiches with seasoned ground beef, longhorn cheese, olives, salsa, and tomato sauce stuffed into hollowed-out rolls and baked in foil until melty.

Cappellacci stuffed pasta squares filled with ricotta, spinach, and nutmeg, baked in homemade tomato-basil sauce. A from-scratch Italian project worth every fold.

Baked whole apples glazed in cinnamon-citrus syrup, opened like flower petals, and topped with vanilla ice cream and homemade chocolate liqueur sauce.

Jumbo pasta shells stuffed with ricotta, broccoli, and sauteed mushrooms, baked in tomato sauce. A lighter Italian-style vegetarian dinner with no added oil.