10,000 sweet recipes

Chocolate peanut butter cheesecake on a peanut butter cookie and chocolate wafer crust, topped with white chocolate peanut butter glaze and a chocolate drizzle.

Guacamole-stuffed tomato cups with avocado, green chiles, onion, and lemon juice, topped with crumbled bacon on a bed of lettuce. A fresh Mexican-inspired appetizer salad.

Better than sex cake: German chocolate poke cake soaked with sweetened condensed milk and caramel, topped with whipped topping and crushed Heath bars. The Midwestern potluck classic.

Roasted red bell pepper and sharp cheddar cheese spread with slow-roasted garlic, onion, cayenne, and fresh chives. A from-scratch appetizer spread with deep, smoky-sweet flavor.

Iowa Thunder and Lightning Salad is a Midwest marinated vegetable salad with cabbage, tomatoes, cucumbers, and bell peppers in a sweet vinegar and honey dressing. Chills for 2 days for bold flavor.

Rosemary-marinated lamb on French bread with roasted peppers, melted mozzarella, and Parmesan. An Italian-style open-faced sandwich broiled until bubbly.

No-bake butterscotch haystacks coat corn flakes in melted butterscotch and peanut butter, then fold in mini chocolate chips. Crispy, sweet-salty, and freezer-stable. A 20-minute holiday cookie that needs no oven.

Velvety chocolate mousse laced with Kahlua, lightened with beaten egg whites and whipped cream. Just 6 ingredients and a few hours in the fridge for a stunning French-style dessert.

Applique cookies stack contrasting chocolate-pepper and sugar cookie doughs, cut in different shapes and glued with egg white before baking, then drizzled with chocolate. A striking two-tone decorating technique.

Lawry's black beans with bacon, tri-color bell peppers, cumin, and cayenne, simmered in chicken stock and finished with Italian dressing. A smoky, tangy cold bean side dish.

Double chocolate slice-and-bake refrigerator cookies with melted chocolate, mini chips, and a hint of cinnamon. Make-ahead dough freezes for 2 months.

Late-summer soup: a garden-cleanout vegetable soup with yellow squash, zucchini, tomatoes, red and yellow peppers, and fennel seed. Vegan, naturally gluten-free, and built for the August harvest.

A European-style layered chocolate cake with rum-laced frosting, warm cinnamon, and a hint of lemon zest. Two thin cake strips sandwiched with rich chocolate buttercream.

Individual mini chocolate cakes baked in ramekins with a molten white chocolate center, toasted pecans, and a topping of whipped cream and grated dark chocolate. Restaurant-style plated dessert.

French chocolate cake bakes briefly at high heat to leave a molten, mousse-like center that tastes like a baked truffle. Toasted hazelnuts and semisweet chocolate carry the flavor. Twenty minutes from prep to oven door.

Homemade peanut butter cups with semi-sweet chocolate, milk chocolate, and creamy peanut butter. Just 3 ingredients to copycat the candy classic at home.