1,451 light recipes

Mud Hens are chewy brown sugar pecan bars made with just four ingredients: Bisquick, eggs, brown sugar, and chopped pecans. A quick vintage bar cookie recipe.

Classic apple pie in a graham cracker crust with crumbly brown sugar topping. Brush the crust with egg yolk to seal it, pile in spiced apples, then add buttery streusel on top.

No-bake chocolate rum balls made with crushed chocolate wafers, pecans, corn syrup, and dark rum. Rolled in sugar for a boozy, fudgy bite-sized holiday treat.

Mushrooms and chestnuts in a light cream sauce with butter, flour, and half-and-half, served over baked potatoes. A rich, earthy autumn side dish with a nutty, woodsy character.

Homemade Butterfingers candy with just 5 ingredients! Crispy peanut butter hard candy dipped in melted chocolate. A copycat classic that's easier than you think.

Baked banana halves brushed with butter and lemon juice, topped with shredded coconut until golden. A warm 4-ingredient dessert ready in 20 minutes.

Whole bananas baked in their skins, then pan-fried in honey-allspice butter and flambeed with rum. A show-stopping Caribbean dessert with a squeeze of fresh lime to finish.

Pear and cranberry tart with a buttery oat crumble topping. Tart cranberries burst in a sweet corn syrup sauce with tender sliced pears underneath the crisp.

Light, fluffy oatmeal muffins made with rolled oats soaked in condensed milk, folded egg whites for lift, and a touch of corn syrup. A tender, airy breakfast muffin with hearty oat texture.

Potato skin soup uses just the peels, sauteed in butter with onion, simmered in chicken broth, and blended smooth. A resourceful, zero-waste soup with surprisingly rich potato flavor.

Reuben quiche in pastry crust packs all the flavors of a New York deli sandwich into a flaky pie shell: shredded corned beef, drained sauerkraut, melted Swiss, and a mustard-spiked egg custard. Brunch and dinner all at once.

Cherry divinity is the pink church-cookbook candy: hard-ball sugar syrup whipped into beaten egg whites with cherry Jello, then loaded with chopped nuts and coconut. Old-fashioned, fluffy, festive.

Southern corn spoonbread folded with whipped egg whites for a souffle-soft lift, studded with smoky bacon, fresh sweet corn, and tart green tomatoes. Scoop it straight from the dish while it's puffed and golden.

Date oatmeal bars with a thick, jammy date filling sandwiched between two layers of buttery oat crumble. A vintage three-layer bar cookie that's chewy, sweet, and wholesome.

Velvety cold peaches and cream soup with amaretto and a whisper of nutmeg. A brilliant way to use overripe peaches, and just as good made with canned peaches in winter.

Peek-A-Bows are lace cookies made with corn syrup, brown sugar, and finely chopped nuts, rolled into cylinders while warm and tied with ribbon for a festive gift cookie.