6,351 card low recipes

Sausages stuffed with mustard and wrapped in flaky crescent roll dough to look like creepy caterpillar cocoons. A fun, spooky Halloween snack kids love to make and eat.

Classic turkey giblet gravy made from pan drippings, turkey stock, and chopped giblets. A simple roux-based gravy built right in the roasting pan for maximum flavor.

Homemade mocha coffee mix with instant coffee, hot cocoa mix, powdered creamer, and sugar. Mix a jar, scoop and stir with hot water for an instant cafe mocha.

Garlic Parmesan bread sticks made from pizza dough, brushed with garlic butter and baked crispy at high heat. Four ingredients, no pan needed, ready in minutes.

Blended dried fruit pudding made with peaches, apricots, dates, and pineapple soaked in lemon juice. A naturally sweet no-cook dessert with no added sugar.

A massive batch party punch mixing four flavors of Kool-Aid with pineapple juice and apple juice. Makes 45 cups of fruity punch with a funny name that kids and party guests love.

Fresh raspberry pineapple smoothie blended with cold water and honey for a naturally sweet fruit drink that comes together in just 10 minutes with only 4 ingredients.

Crunchy Italian orange almond biscotti, twice-baked for that signature snap and loaded with toasted almonds and bright orange zest. A no-butter cookie made for dunking in coffee or vin santo.

Fast pita pizza topped with tomato sauce, mushrooms, peppers, and alfalfa sprouts. A 10-minute vegetarian single-serving pizza using pita bread as an instant crust.

Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.

Sweet avocado mousse blends ripe avocado with lemon yogurt and coconut rum, then folds in whipped egg whites for a pale green, silky chilled dessert topped with chopped pistachios.

Slow cooker braised leeks with onion, garlic, tomato, and vegetable stock, finished with fresh dill. A gentle, hands-off side dish that cooks itself over 6-10 hours.

Beef ribs soaked in cider vinegar, dusted with garlic salt and black pepper, then grilled over hickory chips for a smoky crust. No-fuss backyard technique with a molasses-boosted barbecue sauce.

Viennese baked apples are stovetop-simmered apples stuffed with raspberry jam, walnuts, and orange zest, then broiler-glazed with sugar. A classic Austrian cafe dessert.

Classic red wine sangria with brandy, triple sec, frozen lemonade, orange juice, and ginger ale for fizz. Mix, chill, and serve for an easy party pitcher.

Cuspajs is a traditional Hungarian cabbage and potato soup finished with zafrig, a browned flour roux. Simple, hearty peasant cooking at its finest.