4,710 right recipes

Orange blossom muffins: tender bakery-style muffins with sour cream, fresh orange juice, zest, and a splash of Grand Marnier. Brown sugar tops for a caramelized crackle finish.

Savory Southwest corn muffins stuffed with diced ham, pepper jack cheese, green chiles, and red bell pepper. Hearty enough for a meal with a side salad.

Big-batch red lentil soup spiced with cumin, coriander, jalapeño, and oregano, finished with cilantro and a tangy lime cream. Makes enough to eat now and freeze two-thirds for later.

Chocolate yogurt cheesecake on a chocolate wafer crust with semi-sweet chocolate in the filling and a glossy chocolate glaze on top. Baked in a water bath for a crack-free, silky texture.

Rich bacon-studded carbonara sauce with creamy Parmesan and silky egg yolks that coat every strand of pasta. Add tender chicken for a hearty twist on classic Italian comfort food.

This is the best pineapple upside down cake I have ever had, and I eat a whole bunch of cake.

Decadent fudge pie with amaretti cookie crust and rich chocolate filling spiked with amaretto. Dense, brownie-like texture with a boozy almond edge.

Coffee cake muffins with a Ghirardelli dark chocolate crumble swirled through. The crumble is spiked with orange zest, cinnamon, instant coffee, and pecans. Egg-washed tops bake up golden and glossy.

Caramel Apple Pie with Cream Cheese Topping recipe

Bakery-style muffins loaded with brewed coffee, shredded coconut, and chopped walnuts. A hint of almond extract rounds out these rich, nutty breakfast treats.

Rich and flavorful, these cookies are packed with add-ins and can be made in jumbo or regular size.

Blueberry cream pie with a vanilla wafer crust, a silky vanilla custard layer and a glossy fresh blueberry topping. The berries stay bright, never baked to mush. A chilled summer favorite.

Fruit stuffed pork chops filled with diced apples, pears, and cinnamon-raisin bread crumbs, simmered until tender and served with glazed apple rings. An elegant fall dinner.

Classic chilled vichyssoise made with leeks, potatoes, and cream, puréed until velvety smooth and garnished with fresh chives. The quintessential cold summer soup.

It is an easy and nice peach french toast, I always make them for breakfasts, or desserts between the meals, they taste very great.

Low-fat cheesy potatoes are the classic hash brown casserole, lightened up with reduced-fat soup, cheddar, and sour cream. Creamy, comforting, and crowned with a crunchy crushed-cereal topping.