8,159 freeze recipes

A chocolate banana bundt cake with two layers of streusel filling made from brown sugar, chocolate chips, pecans, and allspice. Moist from sour cream and mashed bananas, dusted with powdered sugar.

No-bake chocolate peanut butter oat bars with a chewy brown sugar base topped with melted chocolate chips and crunchy peanut butter. A classic candy bar copycat that comes together with just a few pantry staples.

Golden, buttery scones studded with raisins or blueberries, baked to a crisp top and tender center. A bakery-scale recipe that scales down easily for home baking.

Sophisticated apple pie with sharp cheddar cheese baked right into the crust. The filling simmers apples in port wine, apple juice, and lemon zest. Lattice top for elegant presentation.

Four-ingredient Tex-Mex skillet with smoked beef sausage, rice, red beans, and hickory barbecue sauce. Dinner on the table in 10 minutes flat.

Dense chocolate tube cake loaded with melted chocolate bars plus chocolate syrup for double the flavor. Crunchy pecans throughout, no icing needed for this fudgy beauty.

Old-fashioned lime pickles (pickling lime, not citrus) with cucumbers soaked in calcium hydroxide for crunch, then sweet-pickled with celery seed and cloves. The Southern church-supper classic.

Cheese and chicken go hand in hand so why not let your crockpot lend you a hand with this scrumptious recipe.

Kentucky bourbon pecan cake with maraschino cherries, mace, and a pound of butter. Wrapped in bourbon-soaked cheesecloth and aged for up to a month for a rich, boozy fruitcake.

Prize-winning cherry pie with a glossy filling thickened on the stovetop with grenadine syrup, almond extract, and butter, then baked in a flaky double crust until golden.

Vegetarian chili with dried pinto beans, TVP, meatless meat crumbles, jalapenos, and cocoa powder for depth. A hearty, plant-based big-batch chili with serious spice and body.

Soft pumpkin cookies loaded with cinnamon, cloves, nutmeg, raisins, and walnuts. A big-batch holiday cookie with warm spice flavor in every cakey bite.

Greek briam-style vegetable casserole with eggplant, zucchini, potatoes, peppers, and tomatoes baked in olive oil. A rustic Mediterranean bake served with feta and bread.

Peanut butter buckeyes are no-bake candy balls of crunchy peanut butter and powdered sugar dipped in chocolate, leaving the signature peanut center exposed. An Ohio State holiday classic.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Layered Mexican tostada dip with seasoned refried beans, green chiles, black olives, mashed avocado, cheddar, and fresh tomatoes. Serve warm or cold with tortilla chips.