9,806 freeze recipes

Cocoa-laced yeast dough swirled with cinnamon, chocolate chips, and toasted almonds, shaped into a gorgeous ring and drizzled with Kahlua cream icing. A brunch showstopper.

Nanny's Irish soda bread made with sour cream instead of buttermilk for an extra-tender crumb. Studded with raisins and lightly sweetened with sugar and vanilla.

Vegetarian barley-vegetable soup: pearl barley simmered in tomato broth with carrots, celery, onions, and green beans, finished with fresh dill. A hearty meatless pot that gets better on day two.

No-bake pineapple cheesecake: a lightened version using nonfat cream cheese, cottage cheese, and Greek yogurt folded with crushed pineapple, set with gelatin on a graham and Grape-Nuts crust. Creamy tropical dessert without the oven.

Memphis-style dry rub for ribs with paprika, cayenne, green peppercorns, and Jamaican allspice. A 12-spice blend with real heat and smoky depth. No sauce needed.

Harvest medley: a rice cooker one-pot meal with eggplant, tomatoes, chickpeas, and herbed rice. A vegan weeknight dinner that cooks hands-free in 30 minutes.

Moist spice cake loaded with four cups of chopped apples, raisins, cinnamon, and nutmeg, baked in a sugar-dusted pan until the fruit turns tender and sweet.

Three-ingredient Hidden Valley potatoes baked with melted butter and Italian dressing mix. Unpeeled potato slices layered in a casserole for an easy, flavorful side dish.

Robust beans and rice casserole with lean ground beef, pinto beans, green chilies, and Southwestern spices baked together until the rice is tender. A hearty one-dish dinner.

Coconut chocolate cookie bars made with chocolate cake mix, flaked coconut, eggs, and oil. A 4-ingredient, one-bowl recipe mixed and baked in under 30 minutes.

Light sponge cake flavored with coffee, cocoa, and finely chopped nuts. Made with separated eggs for an airy texture, perfect for special occasions.

Cola roast made with beef bottom round braised low and slow in cola, chili sauce, Worcestershire, and hot pepper sauce. Fork-tender with a sweet-savory glaze.

Mexican-style rainbow stuffed peppers with ground turkey, refried beans, corn, rice, and tomatillo salsa in red, green, yellow, and orange bell pepper halves.

Overnight souffle layers buttered bread, mushrooms, onions, bacon, Anaheim chilies, dill, and cheddar between an egg-cream-Dijon custard, then chills overnight and bakes into a puffy strata. The make-ahead brunch hero for holiday mornings.

German cherry dessert Meersburg layers kirsch-soaked tart cherries over ladyfingers, then crowns with almond cream cheese mousse. A no-bake riff on Black Forest flavors.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.