Top Recipes

The easy-to-make, classic green bean casserole with french fried onions.

My mother and I made these cookies when I was little, many years ago, using the box of dry mincemeat. I have looked for years for the recipe, they are the best cookies ever!!!

These chocolate chip cookies were amazingly delicious. Just like the name, these cookies had a nice crunch when biting into it, and they were so buttery.

This is the Betty Crocker pancake recipe, from the 6th Edition Betty Crocker Cookbook, to make pancakes from scratch.

Meaty cod baked in a flavourful combination of tomatoes, olives, garlic, herbs reminicent of French Provence.

Indulge in the delightful warmth of Irish Ginger snap cookies, with a rich history and a perfect blend of spicy ginger and sweet flavors.

This recipe was given to me by a former co-worker. It is much lighter and healthier than regular lasagna.

These cookies are buttery and flakey, love the walnut filling that gives the cookies just enough nuttiness and sweetness. Well balanced flavor, and cute little pockets, just can not have enough of them.

An easy leftover turkey main dish, that's ready in a flash.

An easy and delicious crustless spinach quiche made with Bisquick, seasoned fluffy eggs, onions, cheese, and an impossible crust that makes itself! The quiche is great for a quick Sunday brunch, breakfast, lunch, or dinner.

Wrapping your turkey in parchment while roasting yields a bird that is moist and delicious.

Learn how to make Salpores de Arroz, a delightful gluten-free Latin American dessert that is perfect for special occasions, such as the Fourth of July. These crispy and golden treats are made from a simple batter that once fried to perfection, they can be enjoyed as a dessert or a sweet snack, adding a touch of sweetness to your celebration.

A delightful twist on the classic oatmeal cookie. These tasty treats combine the wholesome goodness of oats with the rich, buttery flavor of butterscotch chips. The result is a chewy, sweet, and satisfying cookie perfect for any occasion.

An upscale low-carb, gluten-free version of an easy tuna casserole. Whip together an easy crustless tuna quiche with just cheese, eggs and milk.

Beef is stuffed inside large pasta shells topped with gooey cheese, and then baked to perfection. Make-ahead and it's freezer-friendly, meat stuffed shells without ricotta.

Try this unique recipe that creates a bread bowl that can be used to hold and eat dip. Perfect for dinner parties!

I've made this one for decades, and it is the one I keep going back to. More than one meat-lover has mistaken the bulgur for ground beef.

This is an excellent recipe for grilling flounder. The cajan seasoning is very good. I followed the recipe but I didn't have worchestershire sauce. I would use this recipe again.

Luscious double-chocolate cupcakes that are easy to make and very moist. They bake to perfection with a near perfect crumb and sinfully rich chocolaty flavor.

Spumoni cookies are a creative twist on the classic Italian dessert, featuring the same delightful combination of cherry, chocolate, and pistachio flavors.

An Eastern European pastry with a rich history and cultural significance. They are traditionally made from a simple dough consisting of cream cheese, butter, and flour, and filled with sweet fillings like jam, nuts, or cheese.

It all began in a small village in the Black Forest of Germany, where a group of mischievous elves tried creating a cookie to make people dance joyfully. They stumbled upon anise, a magical spice with a sweet and licorice-like flavor, and decided to use it in their cookie recipe.

Best bread pudding recipe with a vanilla custard bottom and a lovely rich whiskey sauce for serving. Decadent and utterly delicious. Turns stale bread into true comfort food.

Cheesy and potato-y goodness: hash brown potatoes in a creamy sauce topped with crispy French fried onions.

An easy and tasty chicken casserole that's also loaded with chunks of vegetables.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!