140 cros recipes

Snouts and beans: a playful Halloween twist on franks and beans, where knockwurst is carved into curling 'snouts' and simmered with jazzed-up barbecue baked beans. A fun, kid-approved party dish.

Chicken pox pancakes: pancake stacks decorated with banana eyes and mouth, strawberry chunk spots, and powdered sugar pus. Halloween or sick-day kids' breakfast.

A decadent and scrumptious pound cake made with strawberry jam and frozen blueberries.

Don't let the name fool you, because these tasty snacks are made with oats, walnuts and sweetened coconut.

Don't be alarmed by the name because this scrumptious dish is savory down to the last forkful.

Veggie vomit is a Halloween gross-out lime jello salad with grated cabbage, carrots, crushed pineapple, and mandarin oranges. Kids love the gross name; the salad tastes great.

Great for kids, burgers that look like they're filled with worms. Good for Halloween.

This desert, a cross between cake and sweet bread, is often baked for Easter.

Classic peanut butter cookies with crackly criss-cross tops, crisp edges and a soft chewy middle. A chilled dough builds deeper flavor and prevents spread.

Pumpkin chess pie crosses Southern chess pie with classic pumpkin filling. Cornmeal-thickened, warmly spiced, and richer than traditional pumpkin pie with a denser, sliceable texture.

Curry-spiked chili with ground beef, kidney beans, and a generous shower of sharp cheddar. A 30-minute weeknight pot that crosses Tex-Mex with Indian warmth.

Peanut butter chocolate cookies blend melted chocolate into the dough for double chocolate-peanut flavor in every bite. Cross-hatched and baked into thick, chewy 3-inch rounds.

Peanut butter cookies made with vegetable oil instead of butter, brown sugar, and a single egg. Lower in saturated fat than classic versions, with the iconic fork-cross top.

Sugar snap peas are a sweet and crispy cross between snow peas and garden peas. This technique for blanching ensures your peas stay bright green and perfectly tender crisp.

Classic peanut butter cookies with the iconic fork-crossed tops, soft chewy centers, and crisp edges. Made with creamy peanut butter, shortening, and both sugars for old-school texture.

A delicious cross between cheesecake and pumpkin pie without cheese or the need to bake. If you love cheesecake but have a stomach that is sensitive to cream cheese - this is the one for you.