10,000 sante recipes

Cranberries, walnuts, and orange. Who wouldn't love this combination. These cookies are also made with whole wheat flour and applesauce, which is much healthier but still tastes delicious.

The delicious crumb topping makes these muffins taste like miniature coffee cakes. Good at tea time and also for brunch. Cool at least 1 hour before serving.

This is an amazing recipe, nothing but good reviews from people who have tried it.

Spice up your dinner with this succulent dish that will have you licking your lips and fingers.

Loaded double-chocolate cookies in the style of the famous Neiman Marcus recipe: oatmeal blended to a fine powder, plus both chocolate chips and a grated chocolate bar melted right through the dough. Rich, chewy and intensely chocolaty.

My slightly sweet version of a classic.

"Fluffy cream cheese filling sandwiched between two moist pumpkin cookies make these Mini Pumpkin Whoopie Pies the perfect hand-held snack you just won't be able to resist!"

A simple and tasty treat that makes a great light snack between meals.

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

Fresh strawberry muffins with sliced berries, buttermilk, and cinnamon, lightened with egg whites and substitute. A summer brunch muffin with sugar-crusted tops, makes 18.

Pumpkin cake roll spirals a spiced pumpkin sponge around a tangy cream cheese filling. Classic Thanksgiving showstopper that slices into striking pinwheels of orange and white.

A protein-packed black bean and quinoa salad with corn, peppers, and jalapeno in a zesty lime-cumin dressing. Vegan, high-fiber, and make-ahead, with fluffy quinoa that never turns mushy.

Light pumpkin pie with a fluffy chiffon-style filling on a graham cracker crust, sweetened with sugar substitute and lifted with whipped egg whites. The lower-sugar pumpkin pie for the holiday table.

Cappuccino cupcakes blend espresso into a moist chocolate batter lightened with prune puree as a butter substitute. Topped with whipped cream and cocoa for that cafe-style finish.

This granola is filling and loaded with energy filling ingredients. Great with tons of blueberry's and vanilla yogurt as pictured.

Whole wheat flour and walnuts make the crust nutty and tasty, instead of all butter, use some butter and some canola oil to reduce the saturated fat without reducing the yummy flavor and texture. Granny smith and some delicious apricot jam are enough to make this tart shine.