168 mill recipes

Impress your family with this decadent and delicious cake that will have everyone asking for a second piece.

Cherry dream squares with an oat-and-cake-mix crust, cherry pie filling center, and a brown sugar crumb topping with nuts. A semi-homemade bar cookie that's part crumble, part pie.

Hearty homemade beef and vegetable soup made with tender short ribs, carrots, parsnips, green beans, and leeks in a rich, defatted broth. Simmered low and slow with fresh dill and parsley for deep, comforting flavor.

Dump cake with pie filling, crushed pineapple, yellow cake mix, and melted butter topped with coconut and nuts. A no-mix dessert where you literally dump everything into the pan and bake.

Russian torte: a yeast-leavened pastry layered with cinnamon-walnut filling and apricot preserves, then crowned with meringue and sugared nuts. The Old World dessert that disappears at every gathering.

A classic Russian vinaigrette salad with roasted beets, boiled potatoes, carrots, green peas, dill pickles, and a tangy mustard-vinegar dressing. Served chilled as a hearty side dish.

Dilly beans pack fresh green beans into pint jars with garlic, dill heads, and cayenne, then water-bath canned for shelf-stable spicy snap. A classic pickled green beans recipe for canning.

A simple and tasty pickling recipe that's easy to use and enjoy!

The easiest cake you'll ever make: dump apple pie filling, pineapple, yellow cake mix, coconut, and pecans into a pan, top with butter pats, and bake. No mixing, no fuss.

New potato casserole with thinly sliced potatoes and onions baked under butter until tender and golden, served with herbed sour cream. Five ingredients and effortlessly simple.

Simple cabbage soup with carrots, potatoes, onions, garlic, and dill. Five-vegetable peasant soup that costs under five dollars and tastes like grandmother's kitchen.

Baked marinated tofu over saucy cabbage with tomato paste, dill, currants, and minced pickle, served on rice. A hearty vegetarian main with Eastern European flair.

Crunchy dill pickled okra with garlic and hot peppers. Water bath canned for shelf-stable Southern snacking that beats any store-bought jar.

Russian malossol pickles are lightly brined cucumbers fermented with dill, garlic, horseradish root, and cherry or currant leaves. Ready in 5-6 days, crisp, garlicky, and mildly salty.

Dutch oven raspberry cobbler made with cake mix and lemon-lime soda for a fluffy topping over bubbly raspberry pie filling. A campfire dessert that works at home too.

Refrigerator dill pickles with garlic, fresh dill, and apple cider vinegar brine. No canning required. Crisp, sour, ready in 4 to 7 days.