1,577 packed recipes

Spiral-cut ham with a honey and brown sugar glaze basted with pear nectar and orange juice. A simple 5-ingredient holiday ham that practically glazes itself in the oven.

Orange barbecue sauce made in the microwave in 4 minutes with orange juice, zest, ketchup, brown sugar, and dry mustard. A citrusy twist on classic BBQ sauce.

Chocolate chip cookies loaded with raisins for a chewy, fruity twist on the classic. Crispy edges, soft centers, and a big-batch recipe that makes 6 dozen.

Oat peach muffins made with buttermilk, molasses, brown sugar, and cinnamon. A lighter muffin using egg whites instead of whole eggs, with fresh, frozen, or canned peaches.

Three-ingredient pineapple rum sauce with fresh chopped pineapple, brown sugar, and rum. No cooking required. Spoon over ice cream, pound cake, or grilled meat.

Liquamen, an ancient Roman fish sauce made from anchovies, oregano, salt, and grape juice. A quick stovetop recreation of the fermented condiment that flavored nearly every dish in ancient Rome.

Brown sugar filling with chopped nuts and cinnamon for cinnamon rolls, coffee cakes, and sweet breads. A 3-ingredient streusel-style filling ready in minutes.

Super spiced raisin nut bread combines bread flour and whole wheat with cinnamon, allspice, and nutmeg for a fragrant, lightly sweet bread machine loaf perfect for toast and French toast.

Raisin and bran cookies bake up chewy with unprocessed bran, brown sugar, and warm cinnamon-nutmeg spice. Egg whites keep them lighter than the typical butter-yolk cookie.

Old-school Southern pralines made with Mr. Pibb (or Dr. Pepper) cola and toasted pecans. The cola adds caramel-cherry depth to the candy syrup with marshmallows for extra creaminess.

Old-school chocolate chip cookies built on shortening and brown sugar for crisp edges and chewy middles, studded with semi-sweet chips and toasted pecans. A throwback recipe from the original Crisco era.

Pina colada bread in jars bakes a pineapple, coconut, and rum quick bread right inside canning jars for a charming, giftable treat. Tropical flavor in a decorate-and-give package. Keep the jars chilled and enjoy fresh.

[NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.]

Pumpkin cookies with caramel frosting, they're so good it's hard to eat just one. Great to make in a advance and freeze.

This can tuna pasta salad brings canned tuna to life with a burst of fresh and hearty flavors. The combination of green beans, tomatoes, olives, capers, and pasta creates a vibrant and satisfying dish. It's a delicious way to elevate canned tuna into a memorable meal.

Green tomato and apple pie with golden raisins, orange zest, and warm spices in a double crust. A classic end-of-season Southern way to use up the last unripe tomatoes from the garden.