1,698 filled recipes

Cottage cheese blended with pumpkin purée, brown sugar, and warm spices makes a lighter, creamy filling for this graham cracker crust pie. Low-fat pumpkin pie that still satisfies.

Whole wheat sandwiches filled with creamy peanut butter mixed with applesauce, crispy bacon, and chopped fresh apple. Unexpected combo that works. Add lettuce for crunch.

Double-crust pear and cranberry pie with a cranberry juice glaze drizzled on top. Tart cranberries balance sweet pears in a cornstarch-thickened filling.

Lasagna rolls with tomato-fennel sauce wrap mushroom-and-tofu filling inside lasagna noodles, then bake in a sweet fennel-spiked tomato sauce with mozzarella. A lighter, vegetarian take on baked pasta.

Chocolate cupcakes stuffed with maraschino cherry and pecan cream cheese filling, topped with lush frosting, a whole cherry, and a pecan half. Holiday dessert with retro charm.

Molasses sandwich cookies with a hidden strawberry preserves filling, spiced with cinnamon and ginger, and topped with a vanilla powdered sugar glaze. The secret is inside.

Classic double-crust blackberry pie with a flaky shortening crust and simple sugar-flour filling. No frills, just four cups of berries baked golden in a homemade shell.

A no-bake strawberry banana pie with a fluffy gelatin and whipped topping filling layered over sliced bananas in a graham cracker crust. Chill it, slice it, done.

Tiny cinnamon rolls made from crescent roll dough with cinnamon sugar filling and vanilla glaze. A 25-minute shortcut that bakes up bite-sized and tender.

Easy maple apple bread made with refrigerated crescent roll dough, chopped apples, walnuts, and a vanilla glaze. A shortcut pull-apart loaf with cinnamon-maple filling in every layer.

Old-fashioned cooked fondant made from scratch with sugar, cream, and butter. Silky smooth candy base for truffles, mints, and filled chocolates. A real confectioner's skill worth learning.

Traditional yeast-raised kolachy with a homemade apricot or prune puree filling. The lemon-scented dough rises light and pillowy around a sweet cinnamon-spiced center.

Stuffed beef heart, an old Pennsylvania nose-to-tail dish filled with roasted chestnuts and bechamel-bound cracker crumbs, simmered tender then roasted to a brown crust.

A hearty vegetable soup with black beans, okra, zucchini, and crushed tomatoes braised in red wine with cumin, ginger, and cayenne. Served over brown rice for a filling vegan meal.

Split peas simmered with chopped turnip, carrots, and onion in vegetable stock until thick and tender. A nourishing, plant-based soup that costs pennies to make and fills you up like a million bucks.

Chewy oat crumble bars layered with a thick, glossy blueberry filling brightened with lemon juice. A nutty brown sugar base does double duty as the topping. Makes 15 bars.