10,000 baking recipes

Sweet Vidalia onions hollowed out and stuffed with a savory blend of TVP, cumin, marjoram, and breadcrumbs. A hearty vegetarian main dish that celebrates Georgia's prized onion.

Whole trout stuffed with crab meat, mushrooms, green pepper, and herbed stuffing mix, cooked in the microwave in just 30 minutes. A surprisingly elegant weeknight fish dinner with minimal cleanup.

Roasted chicken braised with apple juice, French-style green beans, and diced apples in a warm cinnamon pan sauce. A savory-sweet one-pan fall dinner.

Whole red snapper stuffed with a savory bread, celery, and tomato filling, basted with a tangy lemon-Worcestershire sauce spiked with hot sauce. Gulf Coast flavor at its finest.

This is my favorite way of making them, by mixing all kind of dry fruit, seeds, oats with peanut butter and honey. It can be a quick snack, delicious dessert, or even a present in a jar!

Try this new and delicious seafood dish that uses clams, bread crumbs and a hot pepper sauce.

A succulent dish made with artichoke hearts and wild mushrooms that is perfect for a family dinner.

Try something different for dinner with this scrumptious dish made with ground ham and tomato soup.

Get your tastebuds ready before you make this zesty dish that's perfect for the summer!

Try something different for dessert in this Thanksgiving, this low fat and low calorie pumpkin pudding is a good pick for a light dessert.

Our kids love this and it's so easy and quick from oven to table.

Mint chocolate chip crust layered with vanilla ice cream swirled in melted mint chocolate, domed and blanketed in golden meringue. The ultimate frozen showstopper dessert.

Add sophistication to your ham this Christmas, but don't expect the aroma to keep people in their seats.

If you're looking for something different, try this scrumptious dish that has flavor in every bite!

If you love the taste of lamb, you will enjoy every bit of this succulent dish.

Whole chicken roasted French-style in a covered casserole with sherry, baby onions, and potatoes. The herb-stuffed cavity perfumes the bird while pan juices reduce into a thin gravy.