3,186 smelt recipes

Homemade butterhorn rolls shaped into buttery crescents from a soft yeasted dough with eggs, milk, and shortening. Light, flaky, and golden after a double rise.

Bread machine cornbread from a boxed mix, eggs, milk, and butter. Hands-off Southern staple that bakes into a tall, tender loaf with no mixing bowls to wash.

Steak au poivre, sirloin pressed with a bold crust of cracked peppercorns, chilled overnight, then seared and oven-finished. Sliced thin and brushed with a bright lemon butter, this is French pepper steak done simply.

One-dish chicken pilaf baked with minute rice, cream of mushroom soup, and onion soup mix. Just combine, top with buttered chicken pieces, cover, and bake. Weeknight easy.

Quick garlic butter noodles tossed with melted butter, garlic powder, and shredded Monterey Jack cheese. A 10-minute side dish with just 5 ingredients. Comfort food at its simplest.

Oatmeal griddle cakes made with cooked oatmeal and evaporated milk for thick, hearty pancakes. Freeze extras and reheat in the toaster for a quick weekday breakfast.

Fudgy bat cookies turn chocolate wafer cookies into Halloween treats shaped like flying bats with milk chocolate candy melts. A no-bake project for kids and party trays.

Garlic bubble loaf made from soft yeast dough balls dipped in garlic-paprika butter, layered in a loaf pan, and topped with sesame seeds. Pull-apart and golden.

Homemade oatmeal butter crackers rolled paper-thin, scored into squares, and baked until crisp. Six ingredients, nutty flavor, and a satisfying snap.

Cornmeal muffins made with filbert flour and brown sugar substitute for a nutty, lightly sweet breakfast muffin baked in just 20 minutes.

Vanilla wafer pie crust with melted butter, lemon zest, and sugar pressed into an 8-inch pan. A quick no-bake crust with a subtle citrus twist that pairs beautifully with cream pies and cheesecakes.

Peanut butter cup muffins with chocolate cocoa batter and pockets of melty peanut butter chips. A bakery-style breakfast or after-school muffin that tastes like a candy bar.

Nut kolachky filling is a traditional Eastern European walnut filling for kolachky cookies and pastries. Ground walnuts, egg whites, sugar, and melted butter mixed into a thick paste.

Le Bisse are traditional S-shaped butter cookies with lemon zest, made from a simple egg-butter-flour dough. Crisp and golden, these French-style cookies have an elegant shape and delicate crumb.

Chocolate wafer crumb crust for cheesecake: three ingredients (crushed chocolate wafers, sugar, melted butter) pressed into a springform pan. The go-to base for mocha and chocolate cheesecakes.

Reese cookies: no-bake peanut butter bars with a graham cracker base and melted chocolate top. The homemade chocolate-peanut butter cup bar that tastes identical to the wrapped classic.