998 night recipes

No-bake marbled raspberry cheesecake on an oatmeal cookie crust, with framboise liqueur and pink raspberry swirls. A summer-bright chilled dessert.

Whole wheat cranberry bread for the bread machine, with maple-soaked fresh cranberries, citrus zest and buttermilk powder. Hearty wholegrain crumb with tart-sweet bursts in every slice.

Thai-style basil chicken with chicken breast chunks, bell pepper, chili pepper, garlic, and fresh basil in a quick tomato juice pan sauce spiced with cumin, cinnamon, and ginger. Lean and fast.

Peach cheesecake built on a cottage-cheese filling for a lighter, less dense bite, with a vanilla wafer pecan crust and a sour cream topping crowned with sliced peaches.

A garlic-loaded vegetarian brown rice pilaf steamed with broccoli, squash, green beans, and corn, then tossed with red bell pepper, toasted sesame seeds, and soy sauce. One skillet, one hour.

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Tender sliced pears baked beneath a rich cocoa batter with dark brown sugar and golden syrup. This British-style chocolate pear pudding serves 8 and comes together in about an hour.

Deep-dish chicken pie from scratch with poached chicken, carrots, celery, baby lima beans, and mushrooms in a creamy half-and-half sauce, under a hand-rolled egg-washed pastry lid. Sunday supper royalty.

Summer pandowdy layers juicy nectarines and blueberries under a cream biscuit crust, then dowdies the top by pressing it into the bubbling fruit. Old-fashioned New England dessert.

Oreo cookie tube cake bakes 25 quartered Oreos right into a vanilla bundt batter, then gets drenched in glossy chocolate glaze. A nostalgic crowd-pleaser for birthdays and bake sales.

Mozzarella-crusted chicken breasts over angel hair pasta with a sherry cream sauce packed with mushrooms, artichoke hearts, tomatoes, and Parmesan. Italian restaurant vibes at home.

Pumpkin pie with a tangy sour cream and lemon topping baked right on, finished with chopped pecans. A twist on classic pumpkin pie with bright citrus flavor cutting through the warm spices.

A scrumptious bread pudding made with pina colada drink mix, pineapple juice, bananas and cream of coconut.

Awesome vegetarian mexican pie, we make in 2 pans instead of 1, so it really becomes 4 layers.

A buttery spice cake loaded with chocolate chips, spiced with cinnamon and nutmeg, baked in a Bundt pan and drizzled with a glossy chocolate glaze.

Mini pumpkin pie cookie cups with a cream cheese pastry shell, spiced pumpkin filling with rum and vanilla, and a crunchy pecan-brown sugar topping.