8,464 su gai recipes

Make your own holiday drink with this tasty recipe that's perfect for Christmas and your crockpot!

Petite cheesecakes baked in mini muffin tins with a vanilla wafer base and cherry pie filling on top. Bite-sized, freezer-friendly, and perfect for parties and potlucks.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Homemade pickled herring fillets simmered in a sweet-spiced vinegar brine with cinnamon sticks, allspice, mace, peppercorns, cloves, and onion. A traditional German preparation made for big batches.

Brazilian iced chocolate with melted unsweetened chocolate, double-strength coffee, milk, and chilled cola poured over ice. A fizzy, caffeinated chocolate drink topped with whipped cream or ice cream.

Million Dollar Pickles: classic sweet bread-and-butter style pickles with cucumbers, onion, and bell peppers in a turmeric-mustard-celery seed brine. Shelf-stable home canning recipe.

Stained glass candies are no-bake chocolate log slices studded with colorful mini marshmallows and walnuts. A gorgeous holiday candy that looks like stained glass windows when sliced.

Two-ingredient almond butter spread made with softened butter and almond extract. Stir together in minutes for a fragrant topping on toast, pancakes, or waffles.

Maple-pecan pralines cook sugar, evaporated milk, and corn syrup to soft-ball stage with toasted pecans and maple extract. Creamy, melt-in-your-mouth Southern candy with a New England twist.

Momma's sloppy joes the old-fashioned way: ground beef simmered with a can of chicken gumbo soup and tomato paste into a thick, savory filling for buns. Three ingredients, one pan, and a crowd-pleasing weeknight dinner.

Buttery, sweet, sour, fruity, and nutty, you can find all these yumminess in this apple tea cake. Feel free to use other fruits to replace apples.

If your date's a sweetie, then there's no harm in making this succulent chicken dish with some help from your crockpot.

Microwave stuffed steak roll with cornbread stuffing and sherry sauce. Round steak pounded thin, rolled with vegetables, and cooked tender in minutes.

A hearty grain salad of pinto beans and wild rice tossed with mixed greens in a punchy chive-garlic vinaigrette, garnished with chive blossoms. Vegan, filling, and full of texture.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

The shredded zucchini makes this cake very moist, and the topping adds a nice crunch. Whenever zucchini is in season I freeze some, shredded, in 2 cup amounts so I can make this favorite anytime of the year.