10,000 sweet recipes

Have been making this chocolate fudge pudding cake for years, so chocolaty, and it never disappoints us. Fudge and pudding like texture well satisfies the sweet tooth.

Pieces of almonds, dried apricots, cranberries, prunes and chocolate chips are tossed with creamy peanut butter, oats, a bit honey and ground flax seeds. These delicious granola bars are perfect for grap-go breakfast.

A delicious recipe uses up some of your troublesome zucchinis and makes you take a second look at these summer produce.

Fresh roma tomatoes, fragrant dill, and a kick of cayenne come together in this silky pureed soup you can serve warm or chilled. Ready in 40 minutes with just 101 calories per bowl.

"This delicious fish is great to serve for lunch or for dinner. The beer batter is just the best!"

Absolutely delicious. We made this recipe for Mother's Day, and everyone raved about how yummy it was. Roasted vegetables added tons of flavor, plus the outer layer was so crispy. Definitely a winner!

Made popular by southern Italians in New York city restaurants this dish is based upon old-world family recipes. Here I've adjusted it to two hearty servings.

California-style chilled gazpacho built from peak summer tomatoes, English cucumber, red bell peppers, jalapeno, serrano, and a chiffonade of fresh herbs. Vegan, low-fat, and made for blistering Sonoma afternoons.

Enjoy the taste of pumpkins with this scrumptious cookie that is perfect for a snack in between meals.

Making your own pizza gives you more options to choose your favorite toppings. Spread with pizza sauce or tomato sauce, top with marinated artichoke hearts, roasted bell pepper and fresh mozzarella. Absolutely delicious.

A great way to use up day old bread. A savory version of bread pudding with spinach and mushrooms that's cheesy delicious.

Apple-lovage chutney pairs autumn apples with fresh lovage, ginger, mustard seed, and golden raisins, then water-bath cans for shelf-stable jars. A garden-to-pantry preserve with a celery-bright herbal twist.

Chocolate four-nut biscotti loaded with walnuts, pecans, cashews, and almonds, plus mini chocolate chips. Twice-baked Italian cookies, optional white chocolate dip.

Southwestern corn salad: a no-cook tossed salad with sweet corn, kidney beans, bell peppers, scallions, and cilantro in a light salsa-chili dressing. Vegan, picnic-ready, and made in 10 minutes.

An amazing omelette with a bruschetta-like stuffing. Pleasing to the eye and incredibly satisfying to the belly. Makes for an impressive Sunday brunch sure to please.

Quick and easy to make, light, tasty and crispy. Serve with sour cream, salsa or guacamole.