10,000 freeze recipes

Perfect in the fall when pumpkins start appearing in the markets. The cookies turn out cake-like and golden. The gentle mix of pumpkin and cinnamon works well with the chocolate chips.

Buttery vanilla cookies studded with plump raisins and baked until edges turn golden. These cut-out treats bring teatime nostalgia straight from the oven to your cooling rack.

Whole wheat buttermilk pancakes with a quick blueberry-lemon sauce. Honey-sweetened, lighter on fat thanks to egg substitute, and finished with a glossy fresh blueberry pour. A 30-minute breakfast win.

Pork tenderloin medallions stuffed with dry-cured ham and a touch of elderberry syrup, then seared until juicy. A quick, elegant pork dish balancing sweet, salty, and savory in every bite.

Crisp nut cookies sandwiched together with a raspberry filling, which peeks through the cutout in the top cookie.

Blueberry jam infused with Sambuca licorice liqueur and lemon zest, sealed with whole coffee beans in each jar. Italian-inspired homemade preserves with a gentle anise note.

I like this sour flavor. The best over buckwheat, but all is fine when over rice, potatoes, noodles, or just with lettuce mix. You may use pickled grilled red pepper.

Fresh or in a pinch canned tomatoes add depth to the rice in this fluffy pilaf. A great side dish and I usually finish cooking the rice using my rice cooker while I'm busy watching the Food Network!

Quick and easy scrambled eggs with a bit of Mexican flair. Served with corn tortillas and salsa. Perfect for one serving and very easy to double up for two.

Whole wheat muffins sweetened with honey and applesauce, no butter, no oil, no eggs. Six pantry ingredients deliver hearty, fiber-rich breakfast muffins for under 5 minutes of mixing.

Hearty bean soup combines kidney beans, sweet corn and tomatoes in a chili-cumin spiced broth, topped with shredded cheddar. A 35-minute pantry meal that feels like it simmered all day.

This classic favorite is perfect with a cup of tea or coffee. No need to spend $3 for a slice at Starbucks, it's much better to make it yourself.

Enjoy these seriously chocolaty and mouth-watering cookies without feeling guilty.

These waffles were super light just like the name. I made my own self-rising flour with whole wheat flour, and the waffles still came out light and fluffy. We had them with a homemade raspberry sauce and maple candied almonds. An excellent choice of breakfast.

Old-fashioned rhubarb and fig jam, sugared overnight then boiled down with chopped candied peel for a deep, jammy preserve. Yields about 9 pints, perfect for canning season and homemade gifts.

Berry muffins with whole wheat, bran, and fresh strawberries or blueberries. A high-fiber, low-fat breakfast bake sweetened with strawberry yogurt and crowned with crunchy pecans.