10,000 recipes
Honey mustard chicken brightened with fresh orange zest and dill, baked until the glaze caramelizes into a sweet-tangy coat. A low-fat dinner with a 4-ingredient sauce that keeps for a week.
Lemon Lassie cookies, a Christmas classic with cinnamon-molasses dough wrapped around a tangy lemon-coconut curd filling, then sliced into bars before baking.
No-bake cheesecake with cream cheese, sour cream, and whipped topping in a graham cracker crust, topped with fresh strawberries. Only 10 minutes of prep, no oven required.
Creamy spinach soup with Swiss cheese, cream cheese, sauteed mushrooms, and a touch of nutmeg. A rich, velvety soup built on a butter-flour roux base.
Mexican limeade made with fresh-squeezed lime juice and homemade simple syrup. Tart, sweet, and ice-cold, this agua de limon is a refreshing summer staple.
Southern lemon fruitcake with pecans, raisins, candied pineapple, and maraschino cherries. Light, golden, and lemon-forward, the alternative to traditional dark fruitcake.
Mexican polvorones, crumbly cinnamon shortbread cookies coated in a chocolate-cinnamon sugar. Baked low and slow for a melt-in-your-mouth traditional Mexican cookie.
Southern lemon pecan fruitcake with candied pineapple and cherries. A lighter, brighter alternative to dark rum fruitcake, loaded with nuts and citrus.
Pineapples, sweet potatoes and macadamia nuts highlight this Hawaiian style potato salad.
This savory dish made with ground beef, sour cream and a variety of cheeses is bound to become one of your crockpot favorites.
Leave the pans in the cupboard for easy crockpot recipe that will have you making a succulent meatloaf in no time!
French Acadian (Canada) version of the British classic Shepherd's pie.
Rich and moist easy cake and it only takes minutes to prepare.
Silky no-bake cheesecake flavored with puréed apricots and set with gelatin in a chocolate crumb crust for an easy make-ahead dessert.
Authentic mincemeat from my Grandmother's recipe. Yields about 4 quarts/litres, enough to make about 4 mincemeat pies.
My husband and I have made this recipe at Christmas, and in the summer for years. It is very light and delicious and always a big hit. It is time consuming to make, but well worth the work.