9,120 high fibre recipes

Frosted orange cookies made with mandarin oranges baked into the dough, topped with an orange syrup glaze and fresh orange zest. Soft, fruity, and loaded with raisins and nuts.

No-knead herb bread with whole wheat flour, basil, and sage made in a bread machine. A soft, fragrant loaf with an earthy herb flavor and zero hand-kneading required.

Lasagne rolls stuff cooked lasagna noodles with a three-cheese ricotta filling, then bake them under tomato sauce and Parmesan. A portion-friendly twist on classic lasagna.

Huevos rancheros with fried eggs over warm corn tortillas, refried beans, Monterey Jack and fresh tomato-jalapeño-avocado salsa. Classic Mexican ranch-style breakfast.

Peanut pudding cake with four layers: peanut shortbread crust, peanut butter cream cheese, chocolate-vanilla pudding, and whipped topping with crumbled chocolate bars. A crowd-pleasing potluck dessert.

Chicken breasts rolled around tender fiddlehead ferns, breaded and browned, then baked in a glossy sherry-mushroom sauce with bacon and tomatoes. A unique Canadian-inspired spring dinner that celebrates foraged greens.

Old-fashioned Southern cream cookies made with sour cream, walnuts, and pressed flat with a cinnamon-sugar glass. Soft, cakey drop cookies that yield six dozen from one batch.

Banana bread with a twist: chocolate chips, maraschino cherries, and plenty of nuts folded into a moist, mashed banana batter. Not your grandma's loaf, but she'd approve.

Soft, spiced drop cookies loaded with chopped fresh apples, raisins, and nuts, then finished with a simple vanilla glaze. An old-fashioned fall cookie with a cake-like bite and warm spice flavor.

Chewy oatmeal cookie dough shaped into snowmen and decorated for the holidays. A fun winter baking project for kids that makes four big cookie snowmen.

Sugar drops: classic buttery drop cookies with chopped nuts (or chocolate chips), crisp edges, and soft centers. Basic pantry dough ready in 30 minutes.

French onion soup with onions caramelized for 90 minutes, simmered in beef stock and white wine, then topped with crusty bread and bubbling Gruyère. Made a day ahead for the deepest flavor.

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Chocolate peanut butter banana milkshake blended with vanilla ice cream and milk, garnished with chocolate covered strawberries. A rich, indulgent hotel-style dessert drink.

Oatmeal-chocolate morsel cookies built on a yellow cake mix base, loaded with rolled oats, raisins, semisweet chocolate, and pecans. A 22-minute, no-fuss cookie that hides the cake mix behind the loaded mix-ins.

Pecan butter balls made with chopped pecans, butter, and vanilla, baked until sandy and tender. A classic Southern cookie for holiday tins and gift boxes.