All Recipes

These big peanut butter cookies are crisp around the edges, tender in the middle, and packed with rich peanut butter flavor. The shortening gives them that delicate, almost sandy crispness that butter-only peanut butter cookies just don’t have. You’re going to love how easy they are to make—and how quickly they disappear. Why You’ll Love It Big bakery-style cookies — you get about 16 large, satisfying cookies instead of a mountain of little ones. Crisp, melt-away texture — butter-flavored shortening gives these cookies their delicate, sandy crispness. Deep peanut butter flavor — a full cup of Jif peanut butter keeps …

Nut Goodie Bars have a rich, candy-bar flavor with milk chocolate, butterscotch, peanut butter, salted peanuts, and a soft maple center. They’re easy to make in a 9-by-13-inch pan and perfect for keeping chilled until dessert. You’re going to love that sweet-and-salty crunch in every bite. Why You’ll Love It Candy-bar flavor — milk chocolate, butterscotch, peanut butter, salted peanuts, and maple all work together. Easy 9-by-13-inch pan — makes 16 good-sized servings without individual candy-making. No special equipment — no candy thermometer or complicated techniques needed. Great chilled — the layers firm up beautifully in the refrigerator. Travels well …

You’re going to love these old-fashioned chicken and dumplings, with tender rolled dumplings simmered in buttery chicken broth. This is the flat, noodle-style kind—not fluffy drop dumplings—and every bite is cozy and comforting. Nothing fancy, just a big warm pot of homemade comfort food. Why You’ll Love It Feeds a crowd — makes enough for 8 to 10 servings. Made-from-scratch dumplings — sticky dough rolls thin and cuts easily with a pizza cutter. Forgiving technique — uneven strips and rustic shapes cook up beautifully. Tender chicken — adding it back at the end keeps it from getting stringy. Ingredient Notes …

These Give Me Some Sugga! Fudge Cookies are rich, fudgy, and finished with a sparkly sugar coating that gives them a lightly crisp shell. They’re simple to make with everyday ingredients, and you’re going to love that soft chocolate center and crackled edges. No fancy techniques or hard-to-find ingredients needed. Why You’ll Love It Quick to make — about 15 minutes of prep and 8 minutes of baking for small cookies. No chilling required — mix, roll in sugar, and bake. Deep chocolate flavor — cocoa powder creates a rich, fudgy cookie center. Sparkly sugar coating — adds a lightly …

This sautéed zucchini and yellow squash is a fast, flavorful way to use summer produce. The onion gets soft and sweet, the garlic perfumes the olive oil, and Parmesan clings to the warm squash at the very end. Nothing fancy, no seventeen-step sauce, and no food processor to wash afterward. Why You’ll Love It Fast stovetop side dish — ready in about 5 minutes. One-pan recipe — minimal prep and cleanup. Savory Parmesan finish — adds salty, cheesy flavor to mild squash. Great use for summer squash — zucchini and yellow squash cook beautifully together. Ingredient Notes Extra-virgin olive oil …

This Southern squash casserole is rich, creamy, a little sweet from the yellow squash, and topped with buttery Ritz crackers. The middle gets almost custardy from the egg, mayo, cheese, and soup, while the crackers bake up golden and crisp. You’re going to love this easy, comforting side dish with baked chicken or any holiday meal. Why You’ll Love It Feeds a crowd — three pounds of squash makes about 12 servings alongside a meal. Easy prep — the squash, creamy filling, and cracker topping come together without fussy steps. Flexible texture — use small squash medallions or dice larger …

These easy cinnamon rolls are soft, buttery, and swirled with cinnamon sugar, with a simple glaze that melts into every warm crack. The self-rising flour dough is forgiving and manageable, so you’re going to love how homemade they taste without a fussy process. They’re perfect for holiday mornings or any time the kitchen needs to smell warm and cozy. Why You’ll Love It Soft, tender centers — butter and cinnamon sugar are tucked into every swirl. Forgiving dough — self-rising flour keeps the process manageable without fussy pastry techniques. Flexible filling — add pecans for nuttiness and crunch, or leave …

These soft, chewy oatmeal raisin cookies have all the cozy cinnamon flavor you want, with egg whites, avocado oil, and applesauce in the dough. You’re going to love that they still taste like a real cookie—not a “healthy” substitute. Chill the dough, then bake up a tender batch for an easy sweet treat. Why You’ll Love It Tender and chewy — applesauce keeps the dough soft, while avocado oil gives the cookies a nice chew. Makes a generous batch — this recipe yields about 36 cookies. Cozy without overdoing it — one teaspoon of cinnamon adds warmth without overwhelming the …

These Molasses Cookies are dark, spicy, crackly around the edges, and tender in the middle. With a sugar crust and warm cinnamon, ginger, and cloves, they’re a simple, unfussy cookie you’re going to love. They’re perfect with coffee or whenever you want a cozy homemade treat. Why You’ll Love It Simple, unfussy dough — cream, mix, roll, sugar-coat, flatten, and bake. Crackly sugar crust — each cookie has a delicate crunch before the soft, chewy center. Warm, balanced spices — cinnamon, ginger, and cloves add depth without overpowering the molasses. Small-batch friendly — the recipe makes about a dozen cookies …

Tender, savory Italian meatballs with beef, pork sausage, Parmesan, and soaked breadcrumbs are easy to bake and freeze beautifully. They’re perfect for spaghetti, meatball subs, pizza, or lasagna. You’re going to love having a batch ready to rescue dinner. Why You’ll Love It Freezer-friendly — bake a full batch, cool, and freeze in meal-sized portions. Tender and flavorful — soaked breadcrumbs, sausage, beef, Parmesan, garlic, and parsley keep every bite savory. Easy oven method — no standing over a splattering skillet. Versatile — serve with spaghetti, tuck into subs, add to pizza, or crumble into lasagna. Ingredient Notes Italian breadcrumbs …