10,000 low king recipes

Yummy peanutbutter cookies that are easy to make and extremely tasty.

Juicy bite-size cherry tomatoes stuffed with a tasty filling that includes mozzarella, basil and sun-dried tomatoes. Tasty pop-in your mouth mini-explosions of flavor.

If you just want to make a basic cookie, try this delicious treat that goes well with a cup of tea for breakfast.

Lemon snowflake cookies with a tender lemon-zest dough rolled thin, cut with fluted cutters, and decorated with lemon royal icing piped into snowflake patterns. A beautiful holiday cookie.

Chewy oatmeal cookies loaded with shredded coconut and semi-sweet chocolate chips. Brown sugar and shortening give these a soft center with lightly crispy edges.

Sweet chewy oatmeal bars topped with melted chocolate and sprinkled with nuts.

Nutty Roca cookies: a buttery shortbread bar topped with melted chocolate and pressed-in nuts, inspired by the famous Almond Roca toffee candy. Two-step bake-and-spread for 48 bars.

From the Thanksgiving collection I been gathering over the years.

Cantaloupe ice cream blends ripe puréed cantaloupe with egg yolks, sugar, milk, lemon juice, and whipped cream. Pale orange, floral, and frozen without an ice cream maker for a refreshing summer dessert.

A simple bread machine recipe that will have you making a scrumptious and moist bread your whole family will enjoy!

Classic oatmeal cookies with chocolate chips or nuts as desired.

This focaccia turns out crusty outside and fluffy inside, onion and sage add the deliciously refreshing flavor, mozzarella gives the mildly cheesy flavor, and olive oil brings the tang to the bread. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Three-ingredient raspberry sherbet made with frozen raspberries, buttermilk, and sugar. No ice cream maker needed. Just blend, freeze, and scoop. Tangy, fruit-forward, and lighter than ice cream.

Crisp cucumber salad tossed with tangy yogurt, fresh dill, and garlic creates a refreshing low-calorie side for summer grilling and picnics.

Super moist and crumbly. They are ideal for breakfast or a delicious and nutritious snack at any time of the day.

This is a great way to use up extra home made dressing. Cook pasta the day before. Then add your leftover dressing and marinate in the refrigerator overnight. The pasta will absorb all the goodness from the dressing and is perfect for a quick and easy lunch or supper.