1,121 rache recipes

Peanut butter cookie cups with a miniature peanut butter cup pressed into each one straight from the oven. Baked in mini muffin tins for a bite-sized treat.

Oyster cups with chopped oysters in a cheesy celery white sauce served in homemade biscuit cups. A vintage luncheon dish with an edible bread bowl for each serving.

Pecan shortbread cookies with buttery, melt-in-your-mouth crumb and a simple powdered sugar glaze drizzle. Five ingredients, no eggs, with toasted pecans throughout each tender bite.

Choco oatmeal peanut butter dreams bake chewy peanut butter oat cookies, then top each with melted chocolate and chopped peanuts. A 3-flavor cookie ready in 40 minutes.

Scandinavian raspberry soup blends puréed berries with chablis, orange juice, and lemon for a chilled Nordic fruit soup. Whole raspberries and a sour-cream swirl finish each bowl.

The idea of Korean Tacos trucks and the delicious tacos they produce intrigued me. I developed this as my own version of an Asian flavored taco.

Pan-seared salmon with a Zinfandel butter sauce, browned mushrooms, and shallots. The wine reduces into a silky, glossy pan sauce that coats each fillet with bold red wine flavor.

Chocolate sandwich cookies with a pastel mint wafer hidden inside each one. Thin cocoa dough rounds sealed with a fork, sugared on top, and baked until set. A fun surprise cookie.

Each serving will be approximately 1-1/4 cups. Milk will keep in fridge 4-5 days. Leftover fiber can be used as moisturizing body scrub in the shower.

Classic shortbread wedges with almond extract, cornstarch for extra tenderness, and a whole almond pressed into each piece. A buttery, crumbly Scottish-style cookie baked in a round pan.

A farmers market celebration of artichokes, fava beans, asparagus, peas, leeks, turnips, and carrots gently stewed with lemon, garlic, and butter. Each vegetable cooked to its own ideal doneness.

A towering four-layer strawberry cake made easy with a box mix, fresh berry glaze between each layer, and tangy cream cheese icing all over. Semi-homemade and stunning.

Apple cheddar muffins with oats, pecans, and a butter-dipped cinnamon-sugar apple slice pressed into each top. A savory-sweet breakfast muffin with sharp cheese in every bite.

Shortcut bear claw pastries using refrigerated biscuit dough stuffed with cream cheese, orange marmalade, and raisins. Sliced almonds and sugar top each claw for a bakery-style breakfast treat.

Frozen pumpkin ice cream pie in a gingersnap crust with cinnamon-spiked vanilla ice cream and pumpkin whipped cream, finished with warm caramel pecan sauce poured over each slice.

Coconut cookie nests in pastel colors with a chocolate egg in each. A macaroon-style Easter cookie with crisp edges, chewy centers, and room for candy eggs on top.