3,159 out recipes

Low-calorie bran muffins made with whole wheat flour, applesauce, prunes, and egg whites instead of whole eggs. High fiber, lightly spiced with cinnamon and nutmeg.

Fragrant basmati rice baked with turmeric, cinnamon, cloves, and coriander, then tossed with golden cashews and plump raisins. A vegetarian biryani bursting with warm Indian spices.

These sweet treats are so delicious and everybody loves them.

Giant oatmeal chocolate candy cookies with chocolate candies, salted peanuts, and quick oats in a chewy brown sugar dough. Scooped by the quarter-cup for bakery-sized cookies.

Apricot tea ring with oat-enriched yeast dough, homemade apricot filling, and spiral-cut sections that fan open to reveal the fruit. Finished with a confectioner's sugar drizzle.

Whole-wheat oatmeal raisin cookies with walnuts, brown sugar, and quick oats. Chewy fiber-rich version of the classic, baked from a quick one-bowl batter.

Vegetarian Greek cabbage rolls packed with rice, pine nuts, and fresh dill, topped with a creamy egg-lemon avgolemono sauce. A bright, herbaceous Mediterranean main course.

Carob and chocolate chip cookies with cake flour, oat flour, and turbinado sugar. A health-leaning take on the classic with hearty texture and gentler sweetness.

Loaded carrot cake with flaked coconut, crushed pineapple, and chopped nuts, all tucked under a thick layer of cream cheese frosting. Moist, spiced, and feeds a crowd.

Chilled wild rice chicken salad tossed with sweet green grapes, crunchy water chestnuts, and cashews in light mayo. A refreshing make-ahead lunch or potluck crowd-pleaser that serves six.

Rice Pilaf with Apricots, Raisins and Pine Nuts recipe

Old-fashioned rolled and cut oatmeal cookies with raisins, cinnamon, and nutmeg. A spiced, crispy oat cookie made the traditional way with a cookie cutter.

Five layer bars with a cocoa graham cracker crust, sweetened condensed milk, chocolate chips, raisins, and chopped nuts. No mixing bowl needed, just layer and bake.

Tricolor Boboli pizzas: prebaked crusts topped with olive tapenade, caramelized red onion, red peppers, goat cheese, and toasted pine nuts. A 1990s Mediterranean dinner-party shortcut.

Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.

Tropical macadamia nut cookies with banana, coconut, and pineapple fruit spread. No refined sugar needed. Crispy edges, soft centers, and island vibes.