3,601 four four recipes

Mexicali pizza on flour tortillas with Monterey Jack, tomatoes, green chiles, bell peppers, and black olives. A crispy, cheesy Mexican-style flatbread in under 30 minutes.

Healthy yeast-raised waffles loaded with whole wheat flour, oats, cornmeal, bran, and wheat germ. Hearty, fiber-rich breakfast batter that can rest overnight for deeper flavor.

Vegan banana bread made with soft tofu, whole-wheat flour, maple syrup, and poppy seeds. No eggs or dairy. Food processor method makes mixing fast and hands-off.

Pumpkin pound cake with warm spices, finished with orange glaze and homemade candied orange peel. Makes two 9x5 loaves, perfect for fall gifting or freezing.

Invisible oatmeal cookies: small, soft drop cookies packed with raisins, chopped dates, pecans, warm cinnamon, and nutmeg. Called "invisible" because they disappear from the cookie jar fast.

Ischler hearts: Austrian sandwich cookies with almond shortbread, apricot jam filling, and a glossy chocolate-rum glaze. Named after the spa town Bad Ischl, favorite of Emperor Franz Joseph.

Chewy, loaded drop cookies hiding shredded zucchini inside a brown sugar batter packed with oats, coconut, raisins, nuts, and butterscotch chips. The zucchini keeps them soft and moist while the mix-ins bring all the crunch and sweetness.

Ground turkey chili with kidney beans, stewed tomatoes, and red bell pepper spooned over split baked potatoes. Topped with cheddar and sour cream for a hearty 40-minute dinner.

Rich, fudgy Mississippi mud cake loaded with coconut, crunchy nuts, and gooey marshmallow cream under a thick cocoa frosting. A Southern classic that's sinfully easy to make from scratch.

Loaded carrot cake packed with crushed pineapple, coconut, walnuts, and cinnamon, topped with chocolate cream cheese frosting. A moist, oil-based cake baked in two loaf pans.

Chewy peanut butter oatmeal cookies packed with chocolate chips and raisins. A one-bowl, drop cookie recipe that makes 3 dozen grab-and-go treats in just 30 minutes.

Peanut crispies with oats, corn flakes, brown sugar, and salted peanuts rolled into balls and baked until golden. Crunchy, nutty cookies with satisfying texture.

New England chuck roast slow-cooked with carrots, onions, celery, and cabbage wedges, served with a homemade horseradish gravy from the pot broth.

Buttery spritz cookie bars filled with a date, candied cherry, and nut filling flavored with orange zest. Pressed through a cookie press and cut into bars.

Whole wheat buttermilk waffles with chopped pecans pressed into the top for crunch, served with a warm strawberry-banana maple sauce and plain yogurt. A hearty weekend breakfast.

European mocha fudge cake with a dense cocoa-pecan base and creamy coffee whipped cream filling. A flourless-style chocolate cake that's rich, fudgy, and made without leavening.