Recipes with eggs

Curried egg and chutney dip with cream cheese, Worcestershire, cayenne, and hot sauce. A no-cook party dip that tastes like curried deviled eggs and keeps for weeks.

Three-layer peanut butter brownies with a fudgy chocolate base, creamy peanut butter filling, and glossy semi-sweet chocolate glaze. Loaded with chopped peanuts for extra crunch.

Honey bran muffins made in the microwave with All-Bran cereal, buttermilk, and honey. Keep the batter in the fridge and microwave fresh muffins in under 3 minutes anytime.

Herbed oatmeal pan bread, a soft, savory bread machine loaf with rolled oats, butter, garlic, basil, oregano, and a parmesan crust. Tastes like garlic bread and pizza dough had a kid.

Rich chocolate sheet cake made with hot coffee and cocoa powder, topped with tangy cream cheese frosting. The coffee deepens the chocolate without adding coffee flavor.

Triple cheese burgers: stuffed beef patties with cottage cheese and Parmesan inside, simmered in tomato sauce and topped with melted cheese. Retro skillet dinner.

Good cookie to have with coffee after everyone has gone home, the dishes are done and you finally get to sit down

Italian tiramisu made with Pan di Spagna sponge cake, mascarpone zabaglione, espresso-brandy soak and whipped cream. Classic restaurant-style layered dessert.

Chocolate-filled fruit oatmeal bars: a buttery brown-sugar oat crust with a rich melted chocolate, condensed milk, raisin, and coconut filling. Sheet-pan bars for crowds and cookie swaps.

Black and white chunk cookies loaded with semi-sweet and white chocolate chunks plus walnuts or pecans in a brown sugar butter dough. Makes 3 dozen.

Classic Zucchini Nut Bread: a traditional cinnamon-spiced loaf with shredded zucchini and chopped nuts. Makes two loaves, freezer-friendly, with timeless coffee-cake comfort.

Oatmeal bacon pancakes: large thin pancakes with buttermilk and oats, folded around crispy bacon with a smear of mustard. A savory British-style breakfast that eats like a hearty handheld.

Frozen no-bake chocolate dessert with a buttery oat-and-nut crumb base, rich unsweetened chocolate filling, and a crunchy crumb topping. Slice straight from the freezer for an irresistible treat.

Prune cake is an old-fashioned Southern holiday spice cake with chopped prunes, pecans, buttermilk, and warm spices, soaked with a buttermilk-butter sauce. Three-day rest deepens flavor.

Pumpkin ginger pie with crystallized ginger, brandy, bourbon, brown sugar, and warm spices in a flaky shell. A boozy, spicy twist on classic pumpkin pie topped with sweetened sour cream.

Fudgy brownies swirled with a vanilla cream cheese batter for a marbled cheesecake-brownie hybrid. Made with real unsweetened chocolate melted with butter for deep cocoa flavor.