6,488 sheet recipes

Turtle cheesecake with a caramel-pecan bottom layer and a rich chocolate cream cheese top on a vanilla wafer crust. Three layers of indulgence, classic candy-shop flavors.

Crispy pan-fried patties made with amaranth and millet flour, grated zucchini, red bell pepper, and a touch of chili powder. A gluten-free, grain-based side dish with satisfying crunch in every bite.

Chewy chocolate oatmeal cookies made with melted semi-sweet chocolate, rolled oats, brown sugar, and chopped walnuts. Part brownie, part oatmeal cookie, these gems yield 3 dozen in about 30 minutes.

Hearty Australian patio salad with kidney beans, hard-boiled eggs, cheddar cheese, celery, onion, sweet relish and sour cream. Protein-packed 5-minute salad.

Classic crabmeat au gratin baked in a buttery cream sauce with sauteed vegetables, egg yolks, and a golden cheddar crust. Rich, bubbly, and pure Louisiana comfort.

No-bake chocolate cheesecake with melted chocolate chips, cream cheese, and whipped topping in a graham cracker crust. Silky smooth with zero oven time needed.

Crispy puff pastry sticks glazed with orange sugar and drizzled with melted chocolate. Makes 60 elegant little matchsticks with just 6 ingredients.

Lemon and Garlic Chicken with Spring Market Vegetables recipe

These delicate, buttery spritz cookies are infused with almond flavor, shaped into crisp wafers, and dipped in a smooth semi-sweet chocolate glaze. Finished with optional almond slices, they’re perfect for holiday trays or an elegant treat any time of year.

No-bake peanut butter bars with a graham cracker crust, powdered sugar, and a thin chocolate topping. Tastes like a giant homemade Reese's cup in bar form.

Giant banana oat cookies studded with chocolate chips, served sundae-style with a scoop of ice cream on top. Soft, chewy, and big enough to use as a dessert plate.

Southern-style okra stewed with Rotel tomatoes and green chilies, bacon drippings, bell pepper, celery, and chili powder. A smoky, spicy side dish that freezes well.

Fresh pesto pasta with basil, sauteed garlic, pine nuts, miso paste, and lemon juice. A dairy-free, vegan pesto that gets its umami depth from miso instead of Parmesan.

Mixed greens tossed with homemade balsamic vinaigrette made from shallots, fresh basil, and extra-virgin olive oil, then topped with grape tomatoes and yellow bell pepper strips.

A quick and easy way to use up your leftover by making this delicious spread.

Lobster stir-fried in sesame and chili oil, tossed with angel hair pasta, shiitake and oyster mushrooms, bell peppers, and a rich soy butter sauce. Restaurant-level wow factor at home.