10,000 freeze recipes

Grilled butterflied leg of lamb rubbed with crushed rosemary and marinated in red Burgundy wine, olive oil, lemon juice, and garlic. No mint, just herbs and smoke over mesquite charcoal.

Mince meat is always used for making cookies, but they are good for making muffins or cakes as well. These muffins are super moist and flavorful!

Frozen no-bake chocolate dessert with a buttery oat-and-nut crumb base, rich unsweetened chocolate filling, and a crunchy crumb topping. Slice straight from the freezer for an irresistible treat.

Chocolate walnut torte is a flourless-style European cake built on bittersweet chocolate, butter, ground walnuts, and whipped egg whites. Dense, fudgy center with just enough flour for structure, finished with a chocolate rum glaze.

Traditional German Springerle cookies with anise oil, stamped with carved molds and dried overnight before baking to a pale straw color. This heirloom recipe makes 72 delicate, picture-perfect cookies.

Adorable gingerbread teddy bear cookies hand-shaped from spiced dough with cinnamon, ginger, and cloves. A fun holiday baking project for kids and grown-ups, no cookie cutters required.

An oat cookie topped with chocolate with a pecan half embedded into each cookie. Looks great, tastes even better! Surprise your family with these delicious treats made with pecans and rolled oats.

Try this succulent dish that has a bit of zing to it because of the honey-spiced taste!

This is the ultimate pound cake and it is quick and easy to make. It is moist, buttery and fluffy with the subtle flavors of vanilla and fresh lemon. Great served with sorbet or fresh berries.

Classic hard sauce made with creamed butter, powdered sugar, lemon extract, and fluffy egg white. This old-fashioned British dessert topping is the traditional partner for Christmas pudding.

Classic French-Canadian tourtière with ground pork, grated potato, raisins, mace, and sage baked in a flaky double-crust pie. Rustic, warming, and built for cold-weather gatherings.

Moroccan chicken skewers glazed with honey, cumin, and apple cider vinegar, broiled golden and served over sauteed bell peppers, baby carrots, cilantro, and garlic.

Red snapper en papillote wraps fillets with julienned leek, carrot, ginger, and white wine in parchment hearts, steamed sealed until the fillets flake. A classic French technique for an elegant dinner.

Roasted pears in caramel cream with just 4 ingredients: firm pears, sugar, butter, and heavy cream. Baked at high heat until the sugar caramelizes, then finished with cream.

Crisp oatmeal cookies with brown sugar, walnuts pressed into the tops, and a thin, crunchy texture that spreads to 4 inches wide. Snappy edges with a buttery oat flavor.

Wow, this soup was so creamy! Love the idea of adding sour cream instead of regular cream, and it added just enough tang to the soup, which was a nice change.