4,971 recipes
Old-fashioned baked beans slow-cooked for 6 hours with salt pork, molasses, brown sugar, and dry mustard. Soaked overnight and baked low until thick, smoky, and caramelized.
Low-calorie applesauce raisin squares with whole wheat flour, natural bran, ginger, cinnamon, and nutmeg, topped with sliced almonds. Just 61 calories per square.
Mincemeat sundae pie blends fruit mincemeat into vanilla ice cream, packs it into a vanilla wafer-pecan crust, and finishes each slice with warm homemade caramel sauce. A festive frozen twist on a Christmas classic.
BBQ grilled shrimp marinated 24 hours in a tangy blend of chili sauce, ketchup, lemon juice, Worcestershire, and hot sauce. Thread on skewers with lemon wedges, grill 5 minutes, baste frequently.
Banana chocolate marble cake swirls melted semi-sweet chocolate into a moist sour cream banana batter, finished with a glossy orange-scented chocolate ganache.
Roasted cornish hens marinated overnight in lemon, fresh ginger, honey, and lemongrass. A bright, citrusy take on individual roast birds for an elegant dinner.
Monster cookies loaded with peanut butter, oats, chocolate chips, M&M's, raisins and nuts. Flourless, chewy, and built for a crowd.
Salmagundi casserole with chili-spiced meatballs baked over a three-bean base of baked beans, kidney beans, and limas in a sweet molasses and brown sugar sauce.
Frangelico chocolate cake with coffee-spiked cocoa frosting. Hazelnut liqueur and strong coffee deepen the chocolate flavor in this rich, two-layer celebration cake.
Chewy oatmeal cookies with a thumbprint center filled with spiced apple pie filling, combining wheat germ nuttiness with warm cinnamon sweetness.
Upside-down chocolate cake baked over a brown-sugar caramel with apricot halves and maraschino cherries. Cocoa-rich cake flipped onto the platter for a glossy fruit top.
3-minute microwave cinnamon raisin oatmeal with Grape-Nuts for crunch. A quick, warm breakfast bowl with brown sugar that serves two from a single cereal bowl.
Sweet and sour cabbage soup: a classic Jewish Eastern European soup simmered low and slow with cabbage, tomatoes, brown sugar, and vinegar. Tangy, warming, and even better on day two.
Rhubarb bars with an oatmeal crumble crust and topping sandwiching a sweet-tart rhubarb filling with orange zest. A spring dessert that puts seasonal rhubarb to good use.
Parlies are thin, crispy Scottish gingerbread cookies made with molasses, brown sugar, ginger, and cinnamon. Rolled paper-thin and baked until snappy.
Creamy homemade cornstarch pudding from scratch with butter and vanilla. Includes variations for chocolate, banana, and butterscotch pudding. One base recipe, four desserts.