10,000 fat free recipes

Peanut Butter 'N Chocolate Cheesecake Squares recipe

Old-fashioned corn chowder made from fresh ears of corn, potatoes, and milk with no cream or flour. The corn cobs cook first to build a sweet corn broth, then everything simmers until thick and rich.

Chocolate thumbprint cookies rolled in chopped nuts with a Hershey's Kiss pressed into the center. Double chocolate, nutty crunch, and only 8 minutes in the oven.

Applesauce friendship cake made with sourdough starter, warm spices, brown sugar, and chopped nuts. A nostalgic Amish-style starter cake that's moist, spiced, and meant to be shared.

Vegan Black Forest cake with whole wheat pastry flour, applesauce, and a kirsch syrup. Cashew-tofu icing replaces dairy whipped cream. Three layers of chocolate cake, cherries, and creamy frosting.

Seasoned tempeh aspic: grated tempeh browned with tamari and paprika, set in an agar-based vegetarian aspic with dill pickle and bell peppers. A meat-free spin on old-world cold cuts, served with rye and mustard.

Tuna and olive spaghetti tossed with marinara, garlic, Greek olives, and Italian oil-packed tuna. Pantry pasta ready in 25 minutes.

Orange carrot cake baked in a tube pan with grated carrots, cinnamon, nutmeg, and orange zest, finished with a tangy orange glaze. A bright twist on classic carrot cake.

Fudgy brownies made with a full cup of butter and 8 ounces of unsweetened chocolate, loaded with toasted walnuts. Baked in a jelly-roll pan for thick, slab-style bars.

Nanny's Irish soda bread made with sour cream instead of buttermilk for an extra-tender crumb. Studded with raisins and lightly sweetened with sugar and vanilla.

Golden egg bread for the bread machine with a rich, tender crumb from eggs, sugar, and vegetable oil. A challah-style loaf that's hands-off and ready in one cycle.

Chunky marinara sauce loaded with zucchini, mushrooms, celery, and red onion sauteed in balsamic vinegar. A no-oil vegetable-packed pasta sauce simmered in 40 minutes.

Manitoba wild rice baked casserole with bacon, mushrooms, and beef stock. Nutty, earthy wild rice simmered then finished in the oven for deep savory flavor.

Blueberry snack cake with cinnamon, lemon zest, and flour-coated berries that stay suspended in a tender crumb. A one-bowl bake great for picnics and lunchboxes.

Vinaigrette potato salad with olive oil, lemon, white wine, and Dijon mustard instead of mayonnaise. A lighter make-ahead potato salad with hard-boiled eggs and shallots.

Old-fashioned celery relish with green tomatoes, cabbage, cauliflower, and red peppers in a tangy mustard-turmeric vinegar sauce. A classic canning recipe for fall harvests.