9,444 mile recipes

A festive bread machine loaf studded with maraschino cherries, candied fruit, dates, and walnuts in a rich buttery egg dough. Holiday baking made effortless. One loaf, zero fuss.

Wheat-free fruit and nut muffins made with rice flour and cornstarch, loaded with dried apricots, fresh cranberries, and chopped cashews. Sweetened with honey.

A festive red velvet cake made with German chocolate cake mix and sour cream, topped with a cooked flour frosting and handmade marzipan holly leaf decorations.

Mashed potato ghosts shape creamy mashed potatoes into ghost silhouettes using foil stencils, with black olive eyes and mouths. Fun Halloween side dish for kids and grown-ups.

A spicy and scrumptious dish made with chayotes, anaheim chilies, corn kernels and parmesan cheese.

Heirloom walnut icebox cookies with warm spice blend of cinnamon, ginger, nutmeg, cloves, and allspice. Make-ahead slice-and-bake cookies that keep frozen for weeks until ready to bake.

Marco Island key lime pie features a butter-sautéed pecan and graham cracker crust under a creamy filling of seven egg yolks, sweetened condensed milk, and key lime juice. Baked in a water bath for the silkiest custard.

Green chile cheese souffle with Monterey Jack, eggs, green chiles, buttermilk baking mix, and milk. A puffy, Southwestern-style baked egg dish with sun-dried tomatoes and olives.

Salmon asparagus manicotti: pasta tubes stuffed with ricotta, poached salmon, and fresh asparagus, baked in cream of asparagus sauce. A comforting seafood pasta dinner.

Savory Swiss cheese quiche with sautéed onions and toasted sliced almonds. Creamy egg custard in a flaky crust, perfect for brunch or light dinner.

Old-fashioned apple dessert with brown sugar, walnuts, and raisins on the bottom, topped with cake batter and baked upside-down. Serve warm with whipped cream for pure comfort.

Microwave upside-down brunch cake with ham, crushed pineapple, and brown sugar under a cornmeal batter. Sweet and savory in under 30 minutes.

Heritage apple pie with a butter-and-lard crust, tart Northern Spy apples, brown sugar, and a teaspoon of bread crumbs lining the bottom shell to keep it crisp. A three-stage bake delivers an evenly browned crust.

Bran English muffins made with whole wheat flour, honey, and unprocessed bran. Griddle-toasted in muffin rings for that signature nooks-and-crannies texture, with a heartier crumb.

Old-fashioned sourdough trail pancakes fermented 24 to 48 hours for maximum tang. Silver dollar-sized flapjacks made with dry milk powder, perfect for camping or lazy weekend mornings.

Old-fashioned fruit cookies made with lard, brown sugar, cinnamon, and a full cup of chopped dates or raisins. A pantry-friendly farmhouse drop cookie from a pre-butter era.