8,159 fay fay recipes

Three-layer pumpkin bars built on a yellow cake mix base with spiced pumpkin custard center and a buttery cake-mix streusel top. Makes 24 bars in a 9x13 pan.

Thick, chewy cowboy cookies loaded with rolled oats, chocolate chips, and brown sugar. This big-batch recipe makes 4 dozen rugged drop cookies with crispy edges and a soft center.

Tender cream cheese cookies with lemon zest and a thumbprint of apricot filling, finished with a dusting of powdered sugar.

Very refreshing juice made purely of green fruit and vegetables! Serve with ice for a refreshing drink loaded with vitamin C and antioxidants.

Fuzzy Navel Bundt cake with peach schnapps soaked peaches, yellow cake mix, vanilla pudding, and chopped pecans. A boozy boomer-era potluck knockout.

Sacher torte with ground hazelnuts, melted chocolate, and apricot jam under a rich chocolate-butter glaze. A Viennese classic baked in a springform pan.

Mock ravioli casserole: layers of butterfly pasta, a meaty tomato sauce, and a herby spinach-egg-parmesan filling. All the flavor of ravioli without rolling a single sheet of dough.

Halibut steaks Marengo with a rich tomato-mushroom sauce, Greek olives, and a parsley-garlic-lemon gremolata. A classic French-inspired fish dish thickened with beurre manie.

Fall harvest spice cake with apple butter, maple buttercream frosting, and a decorative topping of walnuts, almonds, apricots, cranberries, and raisins. A stunning autumn centerpiece.

Oatmeal cookies loaded with toasted walnuts and shredded coconut, rolled in sugar before baking for a sparkly, crackled top. Old-school four-dozen batch.

Pureed red lentil soup with bacon and leek, finished with cream and served with poached chicken liver dumplings. A refined European soup with old-world elegance.

Easy chili mac with ground chicken, elbow macaroni, and canned chili with beans. Just 5 ingredients and 45 minutes for a filling one-skillet weeknight dinner that serves up to 4.

A tasty and delicious stuffing made with celery, white wine and roasted chestnuts.

Homemade vinegar pie crust filled with a creamy custard of eggs, half-and-half, sour cream, Swiss cheese, and spinach (or broccoli) with a surprising kick of horseradish. A versatile quiche from scratch.

This unique snack made of raisins, walnuts and coffee is a tasty treat when on the go or at work.

Lemony lentil salad with feta, crisp cucumber, red bell pepper, and a generous handful of fresh dill. A no-cook, protein-packed vegetarian lunch that gets better the longer it sits.