2,277 stack recipes

A no-cook Texas caviar dip with black-eyed peas, jalapenos, tomatoes, and bell peppers tossed in a cumin-oregano vinaigrette. The ultimate make-ahead Super Bowl snack that feeds a crowd.

Rustic Italian focaccia topped with roasted red peppers, slow-cooked onions, tomatoes, and fresh basil. Garlic-infused olive oil dough hand-kneaded and dimpled for crispy edges.

Try this Black Bean Hummus recipe. It is easy to make and will and is served best with pita chips.

Pineapple upside-down muffins crowned with toasted coconut and a sticky pineapple preserve cap. Cinnamon-scented batter, individual portions, no mixer required.

Screamin' Cinnamon Rolls with Cream Cheese Frosting recipe

Vegan date walnut muffins built on a sticky date-water paste with brown sugar and crunchy walnuts folded in. No eggs, no dairy, just 12 tender muffins in 45 minutes.

Hot artichoke dip baked with mayonnaise, Parmesan, garlic, and green chiles until golden and bubbly. Five ingredients, 30 minutes, and always the first thing gone at a party.

Lemon-berry bread with a tangy lemon glaze soaked into every slice. Fresh blueberries, bright citrus zest, and a poke-and-pour syrup finish make this quick loaf irresistible for brunch.

Citrus lovers will like this refreshing crispy cookie from Jocelyn Moritz of Waukesha.

Carrots and pineapple make these moist yet delicious muffins that are perfect for breakfast or snack.

No-bake fruit and nut balls made with cherries, dates, walnuts, almonds, and coconut, bound with a single egg and rolled in sugar. Five-ingredient old-fashioned candy with a chewy, dense bite.

Fat-free cinnamon-raisin biscotti made with egg whites. Twice-baked Italian cookies that crunch hard, dunk well, and skip butter and yolks entirely.

Cocoa and walnuts create this timeless Great American recipe card collection recipe that brings back the taste of home.

This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.

Oatmeal chocolate peanut butter fudge melts together in a double boiler with soy milk, then chills into chewy chocolate squares with peanut butter swirls. Dairy-free, no candy thermometer required.

Nothing else can be better than it, big hit and a worthy keeper!