9,444 mile recipes

Pumpkin chiffon pudding with canned pumpkin, evaporated skim milk, pumpkin pie spice, and whipped topping set with gelatin. A light, low-calorie no-bake dessert.

Store-bought cheese ravioli smothered in a quick mozzarella and cheddar cream sauce with Italian seasoning. A 35-minute weeknight dinner the whole family will love.

Budget-friendly crab casserole with green peas, sliced hard-boiled eggs, and lemon in a creamy white sauce, topped with buttered breadcrumbs and baked golden. Ready in 30 minutes.

Cheddar meatloaf with sharp aged cheese, rolled oats, and a hint of dry mustard. Old-school comfort food with a savory cheese pull tucked into every slice.

Homemade corn dog batter with Bisquick, cornmeal, mustard, and paprika for deep-frying hot dogs on a stick. Crispy, golden, and ready in 30 minutes for the ultimate fair food at home.

These yummy fritters are quick and easy to make, perfect for a delicious weekday supper or a tasty brunch at the weekend.

Low-cal pumpkin pie skips eggs, butter, and traditional crust. Sugar-free pudding mix and skim milk thicken the spiced pumpkin filling over a thin water-bound graham crumb base. Diabetic-friendly.

The classic Kentucky Hot Brown: open-faced turkey-or-chicken sandwich smothered in cheesy Mornay sauce, topped with bacon, broiled until bubbly. A Louisville Brown Hotel original from 1926.

A crustless cheese pie loaded with cottage cheese, mozzarella, and cheddar in a Bisquick egg custard, topped with crispy fried onions. Whip it up in minutes for an easy weeknight dinner.

Savory wild rice dinner muffins with Parmesan, Italian seasoning, and garlic. A quick bread side dish that pairs with soups, stews, and roasted meats.

Whole wheat macaroni baked with broccoli in a tangy blue cheese and yogurt sauce. Mustard adds a sharp kick to this hearty, wholesome pasta bake.

Crustless carrot and cheddar quiche baked in a water bath for a silky, custard-like texture. Made with skim milk and grated carrots for a lighter take on quiche.

Apricot muffins made with a whole jar of apricot preserves blended right into the batter with brown sugar, butter, and chopped nuts. The preserves keep every muffin incredibly moist with intense fruit flavor.

Peanut butter and jelly muffins hide a creamy PB and fruit preserve filling inside whole wheat breakfast muffins. The classic sandwich reimagined for the lunchbox or breakfast table.

Pumpkin pie cake layers a creamy pumpkin pie filling under a buttery yellow cake mix streusel topping with chopped nuts. Easier than pie, deeper than cake. Thanksgiving dessert that feeds a crowd.

Soft spiced drop cookies packed with plump raisins, warm cinnamon, cloves, and nutmeg. Spread thin, bake fast, cut into squares for old-fashioned cookie jar treats.