666 stick recipes

Very buttery challah with 2 1/2 sticks of melted butter in an egg-enriched dough, braided and baked golden with an egg wash and poppy or sesame seeds. Rich, tender, and irresistibly soft.

Buttery shortbread logs dipped in melted semi-sweet chocolate and sprinkled with chopped walnuts. A 4-ingredient cookie with crisp, sandy texture and a rich chocolate finish.

Garden-fresh sweet potato pie with a rich buttermilk custard filling, two sticks of butter, and pure vanilla. No spices needed when the sweet potatoes do all the talking. Baked low and slow, makes two pies.

South Indian vegetable kurma with eggplant, carrots, peas, beans, and potatoes in a fresh coconut-chili-poppy seed paste. A fragrant vegetarian curry finished with tomatoes and yogurt.

Oxtail soup simmered until the meat falls off the bone, then finished with potatoes, mixed vegetables, and tomato paste for a rich, hearty bowl. A classic stick-to-your-ribs soup served as is or ladled over white rice.

Soft pumpkin cookies loaded with cinnamon, cloves, nutmeg, raisins, and walnuts. A big-batch holiday cookie with warm spice flavor in every cakey bite.

If you're having friends over, then don't hesitate to make this hearty dish made with succulent ham, smoked sausage and hot pepper sauce.

This decadent cake is made with pineapple, chopped nuts and cream cheese.

Raisin walnut stuffing for turkey: plump raisins, toasted walnuts and sage-scented bread cubes bound with butter and chicken broth. Sweet-savory Thanksgiving classic, makes 10 cups.

This delicious turkey is easy to make and keeps well in a freezer.

Seems too good to be true, but this succulent dish can be enjoyed with some help from the crockpot that is stashed away in your cupboard.

Three-layer pumpkin bars built on a yellow cake mix base with spiced pumpkin custard center and a buttery cake-mix streusel top. Makes 24 bars in a 9x13 pan.

A classic Chinese sichuan stir-fry. There are lots of notes in this dish, spicy, sweet, fermented taste from soy bean paste, and Asian symbol flavor from garlic, ginger and scallions. In China, the eggplant is usually fried in a good amount of oil under a high temperature, and sometimes people add some minced pork to add flavor. It's a delicious and popular dish that you can find at every Chinese restaurant in China.

Perfect for the summer, this succulent dish is great for your next backyard barbecue. Best served with a pasta salad or mashed potatoes.

Enjoy this slow cooker stuffing that is made with canned mushrooms, celery and parsley leaves.

For best results slice the cake chilled, but let sit 1/2 hour at room temperature before serving.