10,000 take recipes

Old fashioned rabbit stew slow-simmered with thyme, tarragon, and bay leaves, loaded with carrots and potatoes, then topped with suet dumplings cooked right in the pot.

Italian anise biscotti coated in sesame seeds, pressed through a cookie press or shaped by hand. Crisp, fragrant cookies perfect for dunking in coffee or espresso.

Vegan pumpkin oat muffins with unique pumpkin topping instead of butter. Egg-free recipe uses soy milk and apple juice for moist, plant-based fall muffins. Dairy-free breakfast.

Broccoli beef pie with a biscuit-mix crust filled with seasoned ground beef, cheddar, mushrooms, and broccoli, bound with an egg-and-Parmesan custard. A complete-meal casserole in one dish.

This unique sandwich cookie from Gerry Cofta of Milwaukee offers a classic flavor pairing of chocolate and raspberry.

Blueberry crumb cake squares from a jelly roll pan with a rich butter batter, a full quart of blueberries, and a cinnamon-nutmeg brown sugar crumb topping. Makes 24 generous squares.

Hearty oatmeal raisin cookies loaded with rolled oats, plump raisins, and crunchy bran flake cereal for extra texture and fiber. Crisp at the edges, chewy in the middle, and a smart way to use up the cereal box.

Fudgy brownie-style cookies packed with mint chocolate chips: melted into the batter for intensity and folded in whole for gooey pockets. Soft centers, set edges, total mint chocolate bliss.

Chocolate Halloween cupcakes with a hidden orange cream cheese center that oozes out when bitten. Spooky fun for the kids and a riff on the classic Black Bottom cupcake.

Hungarian poppy seed cookies sweetened with maple syrup and flavored with lemon extract and nutmeg. Butter-rich drop cookies with a subtle crunch from milk-soaked poppy seeds.

Pfeffernusse-style German pepper cookies with white pepper, cinnamon, mixed spice, candied peel, and lemon zest. Small, puffy spice balls dusted in powdered sugar.

Mexican flag cookies bake a coconut-extract sheet cookie cut into 3x4 rectangles, then decorate with green, white, and red icing stripes plus a chocolate eagle. Cinco de Mayo party favorite.

Sour cream poppyseed tea loaf is a tender, almond-kissed bundt cake speckled with poppy seeds. Sour cream keeps the crumb moist for days, ideal alongside afternoon coffee or tea.

Oatmeal cookies rolled in chopped nuts with a chocolate star pressed into each warm center. The classic peanut blossom cookie technique applied to oats.

A crustless cheese pie loaded with cottage cheese, mozzarella, and cheddar in a Bisquick egg custard, topped with crispy fried onions. Whip it up in minutes for an easy weeknight dinner.

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.