7,135 con con recipes

Classic from-scratch pecan pie with a homemade flaky crust, corn syrup, butter, and pecan halves. No frills, no shortcuts. Just a gorgeous, gooey Southern pecan pie done right.

Make your own corn dogs with this simple recipe that is sure to keep your kids entertained at the dinner table.

A quick and easy snack that can be served plain or with a bit of jelly to give it a fruity taste.

Make your life divine with this dish made of egg whites, pecans and corn syrup.

Old-fashioned stovetop vanilla fudge studded with quartered candied cherries. Creamy, smooth, and festive, it makes about 2 1/2 dozen squares from an 8-inch pan.

Fresh strawberry pie with a glossy cornstarch glaze made in the microwave. Whole berries folded into a cooked strawberry filling, chilled until set. No oven needed for the filling.

Rivel soup is a traditional Pennsylvania Dutch egg dumpling soup with tiny flour-and-egg crumbles cooked in broth with corn. Three ingredients, ready in 20 minutes.

Chocolate nougatines are a classic candy made from honey-sweetened nougat with chopped nuts, cut into squares and coated in melted chocolate. Chewy, nutty, and rich with old-fashioned candy-making technique.

Homemade chocolate fondant candies made from a sugar syrup cooked to firm-ball stage, kneaded with unsweetened chocolate, then finished with pecans or dipped in white chocolate.

Milk chocolate pralines with pecans, made from a simple sugar syrup with corn syrup and vinegar. These no-bake candies set up fast with a glossy chocolate shell and crunchy nuts.

Fruit stuffed pork chops filled with diced apples, pears, and cinnamon-raisin bread crumbs, simmered until tender and served with glazed apple rings. An elegant fall dinner.

Hearty cornbread loaf with yogurt and sunflower oil baked in a loaf tin. Optional cheddar cheese makes this a savory side that slices like bread.

Potage Parisienne is a classic French potato and leek soup thickened with a butter-flour roux and finished with heavy cream. Two pots merge into one velvety, elegant bowl.

Almond crunch cookies rolled in sliced almonds and drizzled with a glossy chocolate ganache glaze. Buttery, nutty, and baked low and slow for a tender crumb.

Monkfish kebobs marinated in white wine, lemon, garlic, and herbs then broiled with onions, peppers, zucchini, cherry tomatoes, and corn on the cob. Firm, meaty fish that holds up on skewers.

Critters in the Hay is a Halloween popcorn treat with pumpkin pie spice caramel corn, candy corn, licorice spiders, and gummy worms. A spooky party snack kids love.