176 treat recipes

Carrot cake muffins with whole wheat flour, crushed pineapple, raisins, and walnuts. A lightly spiced, oil-free, lower-sugar version that bakes in 15 minutes.

No-bake sesame seed bars with peanut butter, honey, coconut, sunflower seeds, and carob. Freeze, slice, and grab for a crunchy, wholesome snack packed with seeds and nuts.

No-bake holiday almond treats with vanilla wafer crumbs, pumpkin puree, amaretto, cinnamon, and ground almonds. Rolled into balls and coated in toasted almonds.

Tropical drop cookies loaded with candied papaya, mango, pineapple, dried apricots, macadamia nuts, and white chocolate chunks. The fruitcake reimagined as a chewy island-style cookie.

Homemade dog treats bake oatmeal, whole wheat flour, cornmeal, and bouillon into crunchy bone-shaped biscuits. No artificial preservatives, ready in 70 minutes.

No-bake peanut butter treats with oats, powdered sugar, and your choice of raisins, coconut, chocolate chips, or peanuts. Mix, drop, and set. No oven needed.

Hearty vegetarian chili built on TVP, kidney beans, tomatoes, and green chiles. A high-fiber, low-fat one-pot meal seasoned with cumin, oregano, and chili powder. No meat, no soaking dried beans, ready in under an hour.

Classic American chocolate chip cookies with butter, equal granulated and brown sugar, two eggs, vanilla, and a 12-ounce bag of semisweet chips. The original Toll House-style recipe, optional drop or pan version.

Whole wheat baguette with a crackling crust and chewy crumb. Started in a cold oven for a slower bake, with optional steam pan and egg white wash for a glossy bakery finish.

Simple guacamole with avocado, cumin, oregano, parsley, and taco seasoning. No-cook dip ready in 10 minutes, great with tortilla chips or raw veggies.

Cooked Italian antipasto with carrots, cauliflower, mushrooms, artichoke hearts, black olives, and tuna simmered in tomato sauce and ketchup. A make-ahead party appetizer.

Great northern bean minestrone with carrots, zucchini, cabbage, tomatoes, and elbow macaroni in a basil-oregano broth. Hearty, thick, and full of vegetables.

From-scratch pumpkin pie with fresh or canned pumpkin, dark brown sugar, molasses, raisins, and toasted pecans. Richer and more complex than the back-of-the-can version.

One base cookie dough, four different bar cookies. Choose from Granola Nut, Apricot Cashew, Apple Oatmeal, or Carrot Pineapple. Spread in a jelly roll pan and bake for 35 easy cookie bars.

Romaine salad with tomatillos, ripe tomatoes, avocado, lime juice, olive oil, and fresh cilantro. A California-Mexican inspired composed salad with no-toss presentation.

Eight creative peanut butter sandwich spreads featuring figs, banana, apple, raisins, tahini, cheddar, tofu, and more. Cold-pack lunchbox fillings beyond the basic PB&J.