2,346 take recipes

Giant pumpkin-shaped cookies with real pumpkin puree, oats, cinnamon, and chocolate chips. A fun fall baking project that's soft, spiced, and ready to decorate.

Three-layer cookie bars with a buttery shortbread crust, gooey brown sugar pecan filling, and melted chocolate chips on top. Irresistibly rich and totally addictive.

Soft banana sour cream bars baked in a jelly roll pan with ripe bananas, butter, and vanilla. A tender sheet pan cookie bar that makes a generous batch for sharing.

Drop sugar cookies with cardamom or nutmeg, soft and tender with lightly browned edges. No rolling or chilling needed. Makes six dozen and freezes beautifully.

Fajita pizza with sauteed chicken strips, bell peppers, onions, and salsa on a quick Bisquick crust topped with melted mozzarella. Homemade crust and all, ready in 35 minutes.

Soft, cakey persimmon cookies made with ripe persimmon pulp, warm cinnamon, plump raisins and crunchy nuts. An old-fashioned drop cookie and a great way to use up overripe persimmons in autumn.

Sausage muffins combine cornbread batter with crumbled breakfast sausage and Parmesan cheese for a portable savory breakfast. Freezer-friendly and great on the go.

No-bake German chocolate pie with melted chocolate, cream cheese, and whipped topping in a graham cracker crust. Just 6 ingredients and 10 minutes of hands-on work.

Gluten-free sesame rice cookies made with tahini, honey, rice flour, and almonds. Nutty, naturally sweetened, and tender with a delicate crumb that melts on the tongue.

Cinnamon ribbon bread layers tender sour cream cake batter with cinnamon-sugar swirls and a pecan crown. A breakfast loaf with a marbled cinnamon ribbon running through every slice.

Classic gingerbread boy cookies with molasses, ginger, and cinnamon, rolled thin and decorated with red hots. A nostalgic cutout cookie recipe that holds its shape beautifully.

Buttery brown sugar pecan cookies rolled in cinnamon sugar before baking. Slice and bake from chilled or frozen dough for warm, spiced cookies anytime you want them.

Brown sugar walnut cookies with butter, vanilla, and a half walnut pressed into each one. Old-fashioned drop cookies with caramel-sweet flavor and a crunchy sugar top.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Basic holiday butter cookies with a tender, melt-in-your-mouth crumb from cornstarch in the dough. This versatile base recipe can be rolled, cut, or shaped into any holiday cookie you want.

Bakery-style scones loaded with chocolate chips, toffee bits, and toasted walnuts. The secret? Whipped heavy cream folded into the dough for a tender, flaky crumb that rivals your favorite cafe.