10,000 freeze recipes

No-cook pineapple cranberry relish made with raw ground cranberries, crushed pineapple, and sugar-free sweetener. A tart, low-fat, diabetic-friendly condiment for turkey and roasted meats.

French toast soaked in amaretto-spiked egg mixture, served with amaretto butter and syrup. Boozy, indulgent breakfast with almond flavor throughout.

Boston cream pie with two split sponge layers, thick vanilla pastry custard, and a warm chocolate glaze that drips down the sides. The Massachusetts state dessert built from scratch.

A show stopper of an apple custard pie recipe with tender apple halves baked in a luscious, creamy vanilla custard filling.

Pan-seared pork tenderloin medallions in a Riesling wine sauce with green peppercorns, raisins, balsamic vinegar, and toasted pine nuts. Restaurant-quality in 40 minutes.

Chocolate angel pie with a crisp meringue shell filled with silky chocolate mousse and topped with sweetened whipped cream and chocolate curls. A retro showstopper that's naturally gluten-free.

Acorn squash halves stuffed with chewy wild rice, chopped walnuts, and bright orange zest, baked until fork-tender. A low-calorie vegetarian main or side that screams fall.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

Vospapur is a traditional Armenian lentil and spinach soup spiced with cumin, coriander, and paprika, finished with a bright squeeze of lemon. Hearty, healthy, and oil-free.

These pan roasted potatoes come out nicely golden, brown and crispy. Fresh lemon juice, garlic and oregano make the potatoes taste refreshing, garlicky and absolutely delicious.

A light and refreshing salad is a great side dish at your Thanksgiving dinner!

Pennsylvania Dutch-style pickled eggs and beets in a sweet vinegar brine with brown sugar. The eggs turn a stunning deep magenta after soaking for two days.

Impossible pumpkin pie that makes its own crust as it bakes, using Bisquick, pumpkin and evaporated milk. No-rolling, no-fail Thanksgiving dessert blended in 1 minute.

A refreshing molded salad to accompany holiday foods.

Vegan beet and potato salad with boiled beet greens in a garlicky lemon dressing. A whole-vegetable approach that uses roots, greens, and all. Served cold.

Basic Southern Italian tomato sauce with Roma tomatoes, garlic, olive oil, and parsley. Ready in 30 minutes, this classic pomodoro base is vegan, naturally gluten-free, and endlessly versatile.