6,575 making recipes

Light bran muffins with quick oats, bran flakes, raisins, and egg whites. A fat-free flour-free breakfast muffin under 75 calories with serious fiber for healthy mornings.

Pinto bean casserole topped with a cayenne-spiked cornmeal pone crust made with yogurt instead of butter. Southern comfort that's hearty, budget-friendly, and nearly vegan.

English trifle with sherry-soaked angel food cake, raspberry jam, raspberry jello, and creamy vanilla pudding. A festive, make-ahead holiday dessert layered in a glass bowl.

Rustic Southern fresh peach skillet pie baked in cast iron with a biscuit-style crust, cinnamon sugar topping, and butter. Serve warm with ice cream for a summertime showstopper.

Irish whiskey soda bread with honey and raisins, brushed with a whiskey-milk glaze before baking. No yeast needed. The whiskey adds warm depth to a traditional buttermilk soda bread base.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Satisfy your sweet tooth with this simple recipe that will be in your cookbook once you're done!

Didn't think strawberries could be in bread? Well now you know that this scrumptious recipe is perfect for your breakfast!

Giant honey oat cookies made with egg whites instead of whole eggs for a lighter, chewy texture. Scooped by the quarter cup for bakery-sized treats with crisp edges and soft centers.

Delicate, paper-thin cookies infused with toasted saffron, ground almonds, and a whisper of lemon. Sugar-sprinkled and crisp at the edges, this recipe yields 100 elegant bites.

Fruit pudding: apples and prunes simmered into a sweet, juicy base, topped with light dumplings steamed right on the fruit. A cozy, low-fat stovetop pudding that comes together in one pan.

Garlic chocolate chip cookies with blanched garlic cloves soaked in maple syrup, mixed into a buttery dough with brown sugar, nuts, and chocolate chips.

Macaroon meets chocolate chip cookie in this co-winner in the drop cookie category, with a twist of cinnamon, nutmeg and mint; it's from Jessica Wall-Valadez of Milwaukee.

Chocolate pecan bars with a buttery cinnamon shortbread crust and a gooey brown sugar-chocolate topping. Dusted with powdered sugar and cut into squares.

[NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.]

Egyptian-style falafel (ta'ameya) with dried fava beans, parsley, garlic, cumin, and coriander, ground twice for the right crispy-yet-tender texture. The original falafel before chickpeas took over.