667 cut recipes

Miniature cream cheese tassies filled with apricot fruit filling, nuts, and vanilla in a buttery pastry cup. Bite-sized holiday cookies baked in mini muffin tins.

Pine nut dressing with sauteed ground beef, onions, and toasted pine nuts tossed with orzo pasta. A savory, Middle Eastern-inspired stuffing ready in 20 minutes.

Chewy maple oat bars with real maple syrup, rolled oats, and chopped nuts. A one-bowl, mix-and-bake treat with warm maple flavor in every bite.

Scandinavian apple cake layered with toasted cake crumbs, currant jelly, macaroons, and ground nuts, topped with whipped cream and sugar-toasted almonds.

Banana loaf with lemon zest, dried apricots, and nuts in a moist quick bread batter. A citrus-bright twist on classic banana bread with chewy fruit pieces throughout.

Pistachio swirl fudge made in the microwave with semi-sweet chocolate, sweetened condensed milk, and a vanilla cream cheese swirl. No thermometer needed.

Oatmeal cookies rolled in chopped nuts with a chocolate star pressed into each warm center. The classic peanut blossom cookie technique applied to oats.

Orzo with spinach and toasted pine nuts, cooked risotto-style in garlic-infused water with Parmesan. A 15-minute Mediterranean side dish or light vegetarian dinner.

Tomates Yemistes are Greek stuffed tomatoes filled with arborio rice, pine nuts, currants, mint, and parsley. Baked in their own puréed juice and olive oil, served hot or cold.

Baked oysters with garlic pine nut butter: fresh oysters baked in their shells under a compound butter of toasted pine nuts, garlic, shallots, fresh herbs, brandy, and lemon. A restaurant-grade appetizer.

Pineapple carob cashew brownies made with whole wheat pastry flour, applesauce, honey, and no butter, eggs, or refined sugar. A naturally sweetened, caffeine-free vegan brownie.

Wheat-free fruit and nut muffins made with rice flour and cornstarch, loaded with dried apricots, fresh cranberries, and chopped cashews. Sweetened with honey.

Honey oat biscotti with rolled oats, cinnamon, and chopped nuts, twice-baked until dry and crunchy throughout. Sweetened with honey instead of sugar.

Five layer bars with a cocoa graham cracker crust, sweetened condensed milk, chocolate chips, raisins, and chopped nuts. No mixing bowl needed, just layer and bake.

No-bake chocolate peanut butter squares with a hidden ingredient: pureed kidney beans for added fiber and protein. Loaded with marshmallows, walnuts, and cinnamon. Gluten-free friendly.

No-cook cashew pita pockets with curried yogurt, cucumber, bell pepper, and red onion. A crunchy vegetarian lunch ready in 15 minutes flat.