3,913 sald recipes

Empress chocolate cake made with Ghirardelli ground chocolate and buttermilk for a rich, tender crumb. A classic two-layer cake with deep chocolate flavor and velvety texture.

These are extremely low in fat, and the taste is more slightly bitter dark chocolate than the milk-chocolate sweet of most brownies, however if you love chocolate, they're a great treat!

Pumpkin spice angel food cake baked in a tube pan, made with whipped egg whites and real pumpkin puree. Light, airy, and fat-free with warm fall spices.

Baked pork chops glazed with a maple syrup, ketchup, and white wine sauce seasoned with thyme, basil, ginger, and dry mustard. A sweet and savory New England-style dinner.

Raisin oatmeal bread is a soft, lightly sweet bread machine loaf made with rolled oats, molasses, and plump raisins. Set it and walk away.

Compared to restaurant and store-bought veggie burgers this is the best black bean burger recipe I’ve ever tried. Add a quick avocado salsa for a topping and we're in love.

Old-fashioned sour cream cookies with nutmeg, rolled and cut into rounds with a sugar-sprinkled top. Soft, tender, and lightly spiced with a big-batch yield of 60 cookies.

Steamed winter vegetables tossed in a warm orange, maple, and ginger glaze with toasted sesame seeds. Carrots, parsnips, broccoli stems, and cauliflower served hot or at room temperature.

Easy chickpea salad with scallions, cilantro, lemon juice and a hit of cayenne. Bright, no-cook vegetarian side dish high in fiber and protein.

Slow cooker pork chops in a tangy mustard-vinegar sauce with fruit cocktail, dill, and a cornstarch-thickened fruit glaze. A sweet-savory crockpot dinner that cooks hands-off for 4 to 6 hours.

A spicy and savory dish that can be served plain or as part of a meal. Tastes amazing with a crusty bread bowls.

Loaded tuna pita pockets stuffed with romaine, tomatoes, bell pepper, carrots, broccoli, and onion tossed with tuna in low-fat ranch. A no-cook 10-minute lunch packed with vegetables and whole-wheat fiber.

Salsa is such a great sauce that can go well with lots of things, it can be served with chips as a dip, or it can be put in the casserole as a sauce. And it is so quick and easy to make, chop a few fresh vegetables, throw them all together, here your freshly homemade salsa.

Refrigerator pickles made with sliced cucumbers and onions in a sweet vinegar brine with turmeric, mustard seeds, and celery seeds. No canning required. Keeps for 4 months in the fridge, and you can add fresh vegetables anytime.

Bread machine loaf made with crushed buttered popcorn mixed right into the dough. A quirky, buttery white bread with a subtle corn flavor and surprisingly soft crumb.

Kosher dill pickles: classic garlic-and-dill brined cucumbers with snap and bite. A simple vinegar-brine canning recipe that turns out crisp, tangy pickles after a six-week cure.