2,539 mild recipes

No-bake chocolate minirolls made with melted chocolate, corn syrup, milk powder, and powdered sugar. Kneaded like dough, rolled, and sliced into bite-sized candy pieces.

Vegan chocolate Grand Marnier souffle made with tofu, cocoa, honey, and soy milk. No eggs, no butter, processed smooth in a food processor and baked until puffed.

Tomato-basil bread machine loaf with sun-dried tomatoes, basil, bran, and quinoa for a hearty sandwich bread with Italian flavors and whole-grain nutrition.

Greek Christmas bread (Christopsomo) with cardamom, golden raisins, walnuts, and whole wheat flour. A fragrant, round holiday loaf shaped by hand and baked golden.

Orange molasses quick bread with chopped nuts, orange zest, and evaporated milk. A dense, aromatic loaf with deep caramel sweetness and bright citrus.

Coconut crescents dipped in semi-sweet chocolate, made with flaked coconut, powdered sugar, and dry milk. A no-bake candy that looks like you bought it from a chocolate shop.

Bread machine dried tomato and rosemary bread with olive oil, paprika, and bread flour. A savory, herb-scented loaf with just 5 minutes of hands-on prep.

Creamy broccoli cheddar soup made with skim milk and reduced-fat cheese for a lighter take on a steakhouse classic. Hot soup melts the cheese in the bowl. Ready in 25 minutes.

Vegetarian Mexican pizza with a homemade cornmeal crust, taco sauce, chili beans, bell pepper rings, and melted Monterey Jack. A pantry-friendly Tex-Mex pizza built in 40 minutes from scratch.

Banana cream pie with sweetened condensed milk filling, fresh banana layers, and a cloud of whipped cream. The classic Eagle Brand recipe that's been winning potlucks for generations.

No-cook peanut butter fudge blends chunky peanut butter, butter, powdered sugar, and dry milk powder with chopped peanuts for double peanut crunch. No candy thermometer required.

Georgia peach cream pie with a stovetop vanilla custard layered between fresh peach slices in a baked shell, finished with sweetened whipped cream. Old-fashioned summer pie that lets ripe peaches do the talking.

Old-school chocolate chip cookies built on shortening and brown sugar for crisp edges and chewy middles, studded with semi-sweet chips and toasted pecans. A throwback recipe from the original Crisco era.

Nutty oatmeal bread with simmered rolled oats, honey, walnuts, and sunflower seeds folded into a yeasted dough. Tender, slightly sweet, and topped with a sprinkle of raw oats for a hearty rustic crust.

Chilled avocado soup blends buttermilk, ripe avocado, cucumber, and lime into a no-cook bowl with a green hot-sauce kick. Cold, creamy, and ready straight from the blender for hot-weather lunches.

Bread machine cranberry cinnamon bread: tangy fresh or frozen cranberries folded into a soft white loaf with lemon zest and warm cinnamon. Set-and-forget loaf for fall and holiday brunch.