106 patch recipes

Sloppy joes simmered low and slow with ground beef, tomato soup, brown sugar, dry mustard, and a hit of Worcestershire. A crowd-sized batch that gets better the longer it cooks.

Hot wassail punch with apple cider, apricot nectar, dark rum, brown sugar, and clove-studded oranges simmered low with cinnamon sticks. A big-batch holiday warmer for a party crowd.

Simple crushed dried chile flakes for authentic New Mexican and Southwestern cooking. Make a big batch to season everything from beans to enchiladas to eggs.

Vegan oatburgers with mushrooms, soy sauce, nutritional yeast, and herbs. Baked until firm with a savory, meaty flavor. Makes a big batch of 20 to 25 patties.

Homemade English muffins cooked on a griddle, not baked. Soft yeast dough with straight-sided rounds that tear open for the signature craggy, butter-catching interior.

Big-batch melon and citrus fruit salad with honeydew, cantaloupe, oranges, grapefruit, pineapple, bananas, and cherries in fresh orange juice. Feeds 20 and keeps a week.

Freezer-friendly beef meatballs in a creamy mushroom-basil sauce served over brown rice with buttered carrots. Batch-cook now, reheat later for easy weeknight dinners.

Crispy caramel biscuits with coconut, corn flakes, and sweetened condensed milk. Buttery drop cookies that bake in 15 minutes and make 3 dozen from one batch.

Cozy small-batch corn chowder for two with potatoes, milk, paprika, and a pinch of kelp powder for natural briny depth. Simple, warming, and perfectly portioned.

Soft drop cookies bursting with chopped cranberries, fresh apples, cinnamon, and orange zest. This big-batch recipe makes 4 dozen fruit-studded cookies with a cakey, tender crumb.

Homemade shake and bake coating mix with flour, crushed bran flakes, cayenne, curry powder, chili powder, and herbs. Make a big batch and store in the freezer.

Traditional Amish Friendship Bread starter that lives on your counter for 10 days, then splits into four batches to share. The foundation for sweet, tangy quick breads.

Dishpan cookies loaded with oats, corn flakes, coconut, and nuts. A classic farmhouse batch cookie so big you mix it in a dishpan. Crispy edges, chewy centers.

Chocolate-topped peanut butter oatmeal cookies with brown sugar, melted chocolate drizzle, and chopped peanuts. A big-batch cookie recipe that makes six dozen crispy-edged treats.

Make one big batch of raisin bran muffin batter and bake fresh muffins for up to six weeks straight from the fridge. The ultimate meal prep breakfast hack.

Jalapeño yeast corn muffins are vegan corn muffins made with silken tofu, nutritional yeast, and chopped fresh jalapeño. Egg-free, dairy-free, ready in 45 minutes. Twelve muffins per batch.