1,405 mild recipes

Try this rich walnut cake that is sure to have family and friends asking for seconds!

Versatile vegetable tortellini filling with spinach, rosemary, and a creamy flour-milk binder. Use fresh or frozen veggies and freeze portioned filling for up to 3 months.

Milk chocolate popcorn with salted peanuts baked in a corn syrup and chocolate chip glaze. A crunchy, sweet-salty snack mix that stores for up to two weeks.

Peanut butter banana milkshake with rolled oats blended in for extra body and protein. A filling, creamy shake with honey and vanilla, no ice cream needed.

Old-fashioned fruit cookies with brown sugar, raisins, nuts, cinnamon, and sour milk. Kneaded like bread and rolled thin for crisp, spiced cookies. A heritage recipe worth reviving.

Hearty cornbread loaf with yogurt and sunflower oil baked in a loaf tin. Optional cheddar cheese makes this a savory side that slices like bread.

Bran muffins with molasses, cornmeal, and raisins made with no eggs and no butter. A high-fiber, one-bowl muffin recipe that comes together in minutes.

Old-school cooked fudge with semi-sweet chocolate, butter, evaporated milk, and chopped nuts. The 14-minute boil and 10-minute beat method produces dense, creamy, melt-in-your-mouth fudge.

No-flour fruitcake packed with pecans, walnuts, dates, candied cherries, pineapple, and coconut bound with sweetened condensed milk. Baked low and slow in a tube pan.

Poke cake loaf soaked with milk and layered with crushed pineapple, whipped topping, and coconut. A tropical twist on the classic poke cake using a yellow cake mix base.

Peanut butter chocolate layer bars with a peanut butter Oreo crust, chopped peanuts, chocolate chips, and coconut drizzled with sweetened condensed milk.

Microwave double chocolate fudge made with semisweet and unsweetened chocolate, sweetened condensed milk, and chopped nuts. Five ingredients, no candy thermometer.

Chilled raspberry bisque, a cold fruit soup made with fresh raspberries stirred into a butter-flour cream sauce with lemon juice. Elegant and refreshing.

Traditional Portuguese sweetbread with a buttery, cinnamon-scented crumb and golden egg-washed crust. This soft yeast bread needs two rises for the lightest, most tender loaf.

Homemade muffin mix with flour, baking powder, dry milk, salt, and shortening. A six-week pantry staple that replaces store-bought Bisquick for muffins, biscuits, and pancakes.

English muffin bread for the bread machine creates the signature nooks-and-crannies crumb in a sliceable loaf. Toasts up like the rounds for butter and jam mornings.