10,000 fat free recipes

Crisp and tangy little cookies, reminiscent of the ones Sunshine used to make.

Honeyed peach preserves: ripe peaches and orange peel cooked down with honey, sugar, and a touch of almond extract. Old-fashioned canning project for biscuits, toast, and gifting.

These easy to make mashed potatoes are very smooth and creamy. The garlic is boiled with the potatoes which embeds the garlic into the potatoes.

Three-vegetable kimchi: napa and green cabbage with carrots, scallions, and bell pepper fermented with a heavy garlic-red pepper-paprika paste. Big-batch Korean pickle, ferments 2-3 days at room temperature.

Buttermilk waffles whip a simple batter of flour, buttermilk, eggs, and a full cup of butter for ultra-rich, crisp-edged Belgian-style waffles. Classic weekend brunch recipe.

Make this easy appetizer tree the next time you have a kids’ birthday party.

A quick, easy and refreshing sandwich is perfect for a morning breakfast.

A Jibarito is a Puerto Rican sandwich popular in Chicago. This is my adaptation of Jeff "Sandwich King" Mauro's recipe.

Cocoa buttermilk pancakes whip up in 20 minutes with a tender, slightly tangy crumb and rich chocolate depth. Quick weekend breakfast served with berries, nuts, and syrup.

The best banana bread ever! So flavorful and addictive, and it has never lasted more than a day in our house.

Buttermilk pecan waffles with crispy edges, pillowy centers, and toasted pecan crunch baked right into the iron. The buttermilk-soda combo is the secret to that classic Southern-style lift.

Chocolate peanut butter cookies bake brown sugar, peanut butter dough loaded with chocolate chips. Soft chewy centers and crisp edges, ready in under an hour.

Very blueberry cheesecake is a no-bake stunner: pureed fresh blueberries folded into a light, lemony cream cheese filling set with gelatin over a vanilla wafer crust. No oven, just chill until firm.

Pumpkin chocolate chip muffins spiced with pumpkin pie spice and studded with chocolate chips and toasted almonds. Moist, tender and quick to mix, a cozy fall and holiday breakfast bake.

Delicious but a bit salty...I think 1/2 tsp of salt would be sufficient.

Buttermilk pancakes with vanilla and maple syrup whisked right into the batter for fluffy, lightly sweet stacks. Two leaveners and tangy buttermilk give them serious lift without going dense.