786 fig fig recipes

Peanut butter bars for a crowd yields 8 dozen from three sheet pans. A big-batch recipe with a chewy, dense peanut butter cookie base dusted with powdered sugar.

Soft, pillowy potato doughnuts made with mashed potatoes and buttermilk, fried golden, and dipped in a quick chocolate fudge frosting. This big-batch recipe yields about 48 doughnuts.

Fresh tuna and red potato salad dressed with low-fat yogurt, red wine vinegar, and cumin instead of mayo. Grilled yellowfin tuna, celery, and parsley make this a lighter, protein-packed main dish salad.

Five pound fudge made with chocolate chips, chocolate bars, marshmallow cream, evaporated milk, and pecans. A big-batch holiday candy recipe cooked to the soft ball stage.

Cinnamon rolls with walnuts and raisins, finished with an orange-vanilla-almond icing. Big-batch recipe yields 40 rolls for crowds, brunches, or freezer stashing.

Soft golden potato rolls made with leftover mashed potatoes, shaped into crescent wedges and baked until puffy. A big-batch dinner roll recipe that yields 36 rolls.

Fresh lima beans simmered with sliced smoked sausage, onions, and bacon drippings. A no-fuss Southern one-pot meal with big smoky flavor.

Italian lasagna with ground beef, ricotta, mozzarella, and Parmesan layered with a homemade tomato meat sauce. A big-batch recipe that makes four 8x8 pans, perfect for feeding a crowd or freezing ahead.

A lightened up version of the tangy decadent classic sauce. Big on creamy flavor and light on the waistline.

Easy 10 minute chicken chili recipe uses ground chicken, packaged chili seasoning, and tomato sauce for a weeknight bowl that's on the table fast. Three ingredients, big flavor.

Classic ginger snap cookies with molasses, cinnamon, and cloves. Crispy edges with signature crinkled tops. Big batch recipe makes about 10 dozen small cookies.

Sauteed pork cutlets served over cornbread stuffing with zucchini and topped with salsa. A one-skillet weeknight dinner with big Southwestern flavor.

Stageline chili is a no-bean, big-batch Texas-style chili with chopped brisket, ground pork, green chiles, beer, and a shot of tequila. Simmered low for 2 to 3 hours and feeds 20.

Basic pickled eggs in classic bar-style brine with white vinegar, water, sliced onion, and yellow peppers. A traditional big-batch tavern recipe that gets sharper and spicier the longer it sits.

Hawaiian chocolate chip cookies loaded with macadamia nuts, shredded coconut, oats, and semi-sweet chocolate. Big, chewy island-style cookies flattened with a glass.

Hearty steak soup with ground beef, carrots, celery, onion, and mixed vegetables in a roux-thickened broth with diced tomatoes. A big-batch crowd-pleaser that freezes well.