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Cauliflower has a neutral flavor that absorbs whatever you add to it, so it’s a perfect alternative to potatoes

  • 1 large head cauliflower, cleaned
  • 6 large hard boiled eggs, chopped
  • 2 stalks celery, finely diced
  • 1 cup mayonnaise
  • 1/2 teaspoon yellow mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 ⁄8 teaspoon garlic powder
  • Paprika, for garnish
  • Fresh parsley, chopped, for garnish
4.6/5 (16 Votes)

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Vanilla frosting with a drizzle of melted chocolate is a great finishing touch on these tasty and simply made cut-o

  • 1 cup butter or margarine, softened
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 large egg yolk
  • 2 1/2 cups all-purpose flour
  • 2 cups (12-ounce) package semi sweet chocolate mini morsels, divided
  • 1 (16-ounce) package prepared vanilla frosting, colored if desired
4.5/5 (20 Votes)

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This pie features a chocolate crust, chocolate ice cream, and chocolate sauce, with a few scoops of coffee and vani...

  • 6 ounces (about 30) chocolate wafer cookies
  • 5 tablespoons unsalted butter, melted; more for greasing the pan
  • 2 pints chocolate ice cream, slightly softened
  • Quick Hot Fudge Sauce, at room temperature
  • 1 pint coffee ice cream, slightly softened
  • 1 pint vanilla ice cream, slightly softened
4.4/5 (28 Votes)

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These adorably delicious Mini Pumpkin Spice Donuts are gluten-free, vegan, and make a great breakfast any day of th...

  • GLUTEN-FREE FLOUR BLEND:
  • 1 cup, plus 1 teaspoon brown rice flour, separated
  • 1 cup, plus 2 tablespoons almond flour, separated
  • 3/4 cup potato starch
  • 1/4 cup tapioca starch
  • EGG SUBSTITUTE MIXTURE:
  • 3/4 teaspoon Ener-G Egg Replacer
  • 1 tablespoon warm water
  • 3/4 teaspoon baking powder
  • 1 1/2 tablespoons pumpkin puree
  • DONUTS:
  • 3/4 cup and 2 teaspoons gluten-free flour blend
  • 1/3 cup and 1 tablespoon ground jaggery sugar or other unrefined sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • egg substitute mixture
  • 1/3 cup almond milk or other non-dairy milk
  • 1 tablespoon apple butter
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin spice
  • CINNAMON SUGAR:
  • 1 teaspoon ground cinnamon
  • 3 tablespoons organic sugar
4.6/5 (16 Votes)

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Serve our Ultimate 7-Layer Dip at any party for a savory sample of flavor

  • 1 pound ground chicken
  • 2 tablespoons Mrs. Dash Southwest chipotle seasoning
  • drizzle extra virgin olive oil
  • 1/4 cup water
  • 1 can refried beans
  • 2 cups spicy baked brown rice
  • 1/2 cup salsa verde
  • 1/2 cup enchilada sauce
  • 8 ounces Mexican cheese blend, shredded, about 1 cup
  • 1/2 can large black olives, sliced
4.6/5 (16 Votes)

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Melt in your mouth butter tarts, oh so good! The method for baking is unusual, but will prevent the filling from bo...

  • 1 cup butter, melted
  • 3 tablespoons vinegar
  • 4 eggs, lightly beaten
  • 4 cups brown sugar
  • 2 teaspoons vanilla
  • 1/4 cup currants
4.5/5 (26 Votes)

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These overstuffed Nutter Butter-style cookies are so creamy and full of sweet peanut butter flavor!

  • COOKIES:
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup quick-cooking oatmeal
  • 1/4 cup chopped salted peanuts (preferably Virginia)
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup (packed) dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup creamy peanut butter (preferably organic), at room temperature
  • 1 egg
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • FILLING:
  • 3 cups confectioners’ sugar
  • 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
  • 3/4 cup creamy peanut butter (preferably organic), at room temperature
  • 1 1/4 teaspoons vanilla bean paste or pure vanilla extract
  • 1/2 teaspoon kosher salt
4.6/5 (17 Votes)

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If you love a hearty chili, with plenty of ground beef and pinto beans-- chunks of tomato and a perfect balance of ...

  • For the Mexican Seasoning:
  • 1 pound bag pinto beans
  • 2 pounds of ground beef (80% lean recommended)
  • 1 onion, diced
  • 2 garlic cloves, finely minced
  • 2 tablespoons Mexican seasoning (recipe below)
  • 1 large (14.5 oz.) can diced tomatoes (low salt, preferred)
  • 1 large (15 oz.) can tomato sauce
  • 2 Tablespoons tomato paste (TIP: Freeze the remaining tomato paste for future use)
  • 1 large can (7 oz.) diced mild green chilis (not jalapeno)
  • 1 cup salsa (heat level of your choice) or make my homemade version
  • 1/4 cup corn meal (optional to thicken chili) mixed with water
  • salt
  • 2 Tbsp. chili powder
  • 2 Tbsp. garlic powder
  • 2 Tbsp. ground cumin
  • 2 Tbsp. oregano
  • For homemade salsa:
  • (optional, this makes about 32 oz)
  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)**
  • 1 can canned mild green chili works fine, if you can't find Rotel tomatoes)
  • 1/4 cups Chopped Onion (I used red)
  • 1 clove Garlic
  • 1 whole Jalapeno, Quartered And Sliced Thin (use 1/2 for a milder version)
  • 1/4 teaspoons Sugar
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Ground Cumin
  • 1/2 cups Cilantro (more To Taste!)
  • 1/2 whole Lime Juice
4.5/5 (31 Votes)

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If you've never made a cake with olive oil, instead of butter, this a moist cake that is really fast to make

  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 2 eggs, room temperature
  • 1 1/4 cups sugar
  • 3/4 cup mild Italian olive oil
  • 2/3 cup fresh squeezed juice from 3 small peeled clementines (or 2 navel oranges)
  • Zest from clementine or orange
4.3/5 (20 Votes)

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If you want to try your hand at making a souffle but you're intimidated, this is the recipe for you

  • 3 tablespoons unsalted butter, plus extra for greasing the dish
  • 1/4 cup finely grated Parmesan, plus extra for sprinkling
  • 3 tablespoons all-purpose flour
  • 1 cup scalded milk
  • Kosher salt and freshly ground black pepper
  • Pinch cayenne pepper
  • Pinch nutmeg
  • 4 extra-large egg yolks, at room temperature
  • 3 ounces good Roquefort cheese, chopped
  • 5 extra-large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
4.5/5 (17 Votes)

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Traditional banana cream pie with a Cocoa Puffs® cereal crust twist

  • PIE:
  • 2 1/2 cups Cocoa Puffs® cereal
  • 1/3 cup butter, melted
  • 1 (4-serving size) package banana cream instant pudding and pie filling mix
  • 1 1/4 cups milk
  • 1/2 cup frozen whipped topping, thawed
  • 1 cup bananas, sliced
  • OPTIONAL TOPPING:
  • Whipped cream
  • Banana slices
  • Cocoa Puffs® cereal, crushed
4.3/5 (39 Votes)

By

Southern Pecan Pie Bars made with a buttery shortbread crust

  • CRUST:
  • 1 cup butter, softened
  • 2 cups all-purpose flour
  • 1/2 cup confectioner's sugar
  • PIE:
  • 3 eggs
  • 1/2 cup sugar
  • 1 cup corn syrup
  • 1 teaspoon vanilla
  • 1/2 stick butter, melted
  • Pinch salt
  • 2 cups pecans
3.9/5 (74 Votes)

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Southern Pecan Pie Bars Old Fashioned Egg Mock Potato Salad