1,880 mile recipes

Hearty ground beef and cheddar layered between creamy cornbread made with real creamed corn. A rustic, filling one-dish dinner that's ready in about an hour with minimal prep.

Seed bread for the bread machine with poppy seeds, sesame seeds, and sunflower seeds in a honey-sweetened dough. Nutty, crunchy, and totally hands-off.

Hello Dollys (magic cookie bars) layered with vanilla wafer crumbs, chocolate chips, coconut, pecans, and sweetened condensed milk. No mixing needed, just layer and bake for a gooey, chewy bar.

Two-layered Thai steamed coconut cups with a dark brown sugar coconut base and a creamy white coconut cream topping. A traditional vegetarian Thai dessert made with rice flour, naturally gluten-free.

Chocolate cream cheese gooey butter bars with a chocolate cake mix base, chopped pecans, and a sweet cream cheese topping. A St. Louis-style gooey butter cake in bar form.

Honey-sweetened bread machine loaf spiced with coriander, cinnamon, cloves, ginger, and a hit of fresh orange zest. Dump, press start, and let your kitchen fill with warmth.

This makes a cake like cookie just exploding with orange flavor.

Lon Tao Jiao: a Thai coconut milk and fermented bean sauce dip served with raw cucumber, cabbage, and green beans. A salty-sweet-sour Thai vegetable platter.

This is one of my favorites. Deep fried tofu with a peanut sauce for dipping. This one calls for pressing the tofu first. It makes it denser.

Kartoffel Torte is a German chocolate potato cake with mashed potatoes, cocoa, pecans, and maraschino cherries baked in a tube pan and drizzled with powdered sugar icing.

Pennsylvania Dutch fastnachts (fried doughnuts) made with yeast dough, evaporated milk, nutmeg, and lemon juice, then tossed in cinnamon sugar. A Shrove Tuesday tradition.

Ground pecans and blue cornmeal create nutty, hearty pancakes with a stunning slate-blue color and wholesome whole wheat flour for a plant-based breakfast.

Chocolate-strawberry scone cake with a layer of chocolate chips sandwiched between two buttery scone rounds, served warm with fresh strawberry whipped cream.

Mushroom barley kugel baked with sauteed mushrooms, onions, soy milk, and vegetable broth. A vegan-friendly take on the classic Jewish comfort dish.

Chocolate-stuffed peanut butter scones with chopped peanuts and brown sugar, baked into golden filled rounds with a molten chocolate center. A bakery-style breakfast or dessert treat.

Ultimate everything cookies: ground oatmeal, chocolate chips, grated chocolate bar, and chopped nuts in buttery dough baked to golden perfection in just six minutes.