983 stack recipes

Asparagus with mushrooms and fresh coriander is a 10-minute sauté of buttery browned mushrooms tossed with crisp diagonal-cut asparagus, shallots, and a finishing handful of cilantro. Bright, herbal side dish for spring.

If you have to be addicted to snacks, this is a great one! I was introduced to these while "stranded" in an airport with a woman who came prepared! They're great to munch on anytime, but are really excellent with wine!! Try them!

Mexican rice cakes top puffed rice rounds with refried beans, picante sauce, cheddar and jalapeños, then bake until bubbly. A light 20-minute Tex-Mex snack or quick lunch.

Thai galloping horses (Ma Hor) made vegetarian with shiitake mushrooms, peanuts, garlic, and cilantro root on fresh pineapple chunks. A sweet-savory-spicy Thai appetizer.

Sugar-free strawberry ice made with pureed strawberries, lemon juice, and sugar replacement. A light, diabetic-friendly frozen dessert with almost no calories.

Garlic shrimp crostini on toasted French bread rounds with a garlicky cream cheese spread, cherry tomato halves, and fresh parsley. Makes 24 bite-sized party appetizers.

Kentucky Kernels fold chopped pecans into a bourbon-and-butter sugar cream, dropped by spoonfuls and chilled into bite-size Southern candies. A 4-ingredient holiday treat.

Fat-free bran muffins sweetened with molasses and applesauce, bound with egg whites and buttermilk. High-fiber, no butter or oil, and surprisingly tender.

Pineapple breakfast bread bakes up tender with crushed pineapple, buttermilk tang, and a warm hit of cinnamon. Cut-in butter gives it a scone-style crumb. Serve warm with cream cheese spread.

Fruit sparkles are a fizzy sugar-free jello dessert made with sparkling water or club soda and fresh fruit. A light, low-calorie summer treat.

These cake-like bars are great for breakfast or snack. For the filling, you can use whatever your favorite dried fruits to substitute the dates.

Flaky whole wheat pasties stuffed with spiced vegetables and chickpeas. Portable, filling handheld pies with cumin, coriander, and garlic that bake up golden and crisp.

This recipe is delicious but might be too barbaric for some.

Prefer chicken instead? Well, let's do Chicken Habanero

Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.