1,175 packed recipes

Looking for gluten-free cookies, give these buttery and nutty almond cookies a try. They are flakey yet tasty, you will be impressed by these lovely treats.

Slow cooker bourbon baked beans loaded with crushed pineapple, chili sauce, strong coffee, brown sugar, and molasses. Sweet, smoky, boozy, and effortless for cookouts and potlucks.

Quick cinnamon rolls using refrigerated biscuit dough filled with brown sugar, raisins, and cinnamon. Ready in 40 minutes with simple powdered sugar glaze.

Broiled grapefruit halves topped with crunchy brown sugar-wheat cereal topping. Quick 15-minute retro breakfast treat.

The hot fudge sauce, the chocolate cake and the brownie like texture will make you touch the heaven.

Almond Rocca: This is not for Almond Roca, yet it is close enough and it is real easy. In fact my 14 year old daughter has been making it by herself at christmas for the past 4 years. Hope this will meet your needs.

Slow cooker shredded beef barbecue recipe with a homemade barbecue sauce that’s sweet and tangy—perfect make-ahead beef BBQ for a summer cookout or potluck.

A self-saucing chocolate pudding cake spiked with kirsch that creates its own hot fudge sauce as it bakes. Scoop out the cake, spoon the gooey chocolate pudding from beneath, and top with cherry pie filling.

Maple pecan crisps with brown sugar, vanilla, and maple extract baked thin until golden and snappy. An egg white wash and minced pecans give each cookie a glossy, nutty crunch.

Molasses sandwich cookies with a hidden strawberry preserves filling, spiced with cinnamon and ginger, and topped with a vanilla powdered sugar glaze. The secret is inside.

Pecan crisps made with butter, brown sugar, and vanilla, rolled thin and topped with a pecan half. A simple kneaded dough yields tender, nutty cookies with lightly browned edges.

Chewy molasses oatmeal cookies with pecans, raisins, cinnamon, and cloves, drizzled with melted chocolate. Three cups of oats give these a hearty, old-fashioned chew.

Anything made with pumpkin,to me,is the all time best.These cookies are very good and be warned you cannot eat just one,so make them small.

The shredded zucchini makes this cake very moist, and the topping adds a nice crunch. Whenever zucchini is in season I freeze some, shredded, in 2 cup amounts so I can make this favorite anytime of the year.

Lots of pecans and whole wheat flour give these wafers a very nutty and tangy flavour, also we use half butter and half oil to cut down the saturated fat, but the amount of butter gives the enough buttery taste and texture.

Baked brie topped with spiced cranberry sauce, brown sugar, pecans, and a hint of rum extract. A gooey, 15-minute holiday appetizer that disappears fast.