2,627 take recipes

Lighter baked chili relleno squares made with egg whites, nonfat cottage cheese, low-fat cheddar, mozzarella, and chopped green chilis. Cut into a dozen portable squares that taste just as good cold as warm.

Savory ham and Swiss cheese muffins made with rye flour, spicy mustard, Worcestershire, and hot sauce. A hearty breakfast or snack muffin with deli-sandwich flavor.

Soft, fruity cookie bars loaded with bananas, crushed pineapple, maraschino cherries, and crunchy walnuts. Topped with a buttery powdered sugar glaze that makes them irresistible at potlucks.

This recipe is decorated like the American flag and delivers lots of servings to feed a crowd. Perfect for flag day or the 4th of July.

Lighter bran muffins made with all-bran cereal, egg whites, skim milk, whole wheat flour, and just a tablespoon of sugar. A wholesome, fiber-rich breakfast muffin.

Christmas Lizzies are boozy Southern fruitcake cookies loaded with candied cherries, raisins, dates, pecans, and citrus zest, soaked in whiskey. Make them weeks ahead and drizzle with spirits to age.

Authentic Italian tiramisu with zabaglione, mascarpone, and espresso. Marsala-based custard layered with rum-soaked sponge cake in wine glasses. Serves 8, chill 3 hours.

Layers of angel food cake, sweetened cream cheese, whipped topping, and fresh strawberries under a shimmering strawberry jello glaze. A no-bake showpiece for any gathering.

From-scratch blueberry pie with toasted walnuts in the filling, a buttery sweet pastry crust, and a cinnamon-walnut crumb topping. Lemon zest brightens every bite of this three-component pie that's worth the extra effort.

Pseftokeftedes are Santorini tomato fritters mixing chopped Roma tomatoes, scallions, garlic, mint, and oregano into a pancake-style batter, fried crisp in olive oil. Vegetarian Greek meze.

Soft, cakey chocolate drop cookies topped with a rich homemade chocolate icing. Made with real unsweetened chocolate and optional pecans, this bakery-style recipe yields 3 dozen.

Soft cream cheese cookies studded with pecans and swirled with apricot preserves, topped with matching apricot frosting and coconut for pillowy sweetness.

Melomakarona (fenekia) are traditional Greek honey cookies made with orange juice, cognac, farina, and walnuts. Baked, dipped in warm honey syrup, and dusted with cinnamon.

Soft pumpkin walnut cookies topped with maple frosting. Made with real pumpkin puree, brown sugar, pumpkin pie spice, and crunchy walnuts for a cakey fall cookie.

Chewy chocolate oat cookies loaded with pecans, marshmallows, and a hint of almond. Makes 4 dozen bite-sized munchies with crispy edges and gooey centers.

Italian fig and raspberry crostata with almond cream filling on a buttery sweet pastry crust. Fresh figs, scattered berries, and a dusting of powdered sugar make this tart stunning.