Egg recipe collection

Peachy pork chops stuffed with a sage and peach bread dressing, then baked over more stuffing with a peach preserve glaze. Sunday dinner with sweet-savory Southern charm.

Giant flourless peanut butter oatmeal cookies loaded with chocolate chips and candy pieces. Each cookie uses a third cup of dough for bakery-sized results with chewy centers.

This may sound a bit odd, but as they say, don't knock it till you've tried it! Also a great way to get kids who don't like breakfast to eat.

Peanut butter Bundt pound cake glazed with semi-sweet chocolate ganache. A dense buttery pound cake that bakes from a cold-oven start, then gets enrobed in glossy chocolate.

Classic peanut butter cookies with crunchy peanut butter filling sandwiched between. Fork-pressed cookies bake golden in 8 minutes, then get paired with creamy powdered sugar peanut butter frosting.

Peanut butter snap cookies with brown sugar, butter, and vanilla, shaped into balls and baked until crisp. A big-batch recipe that yields 7 dozen crunchy peanut butter cookies.

Peanut butter steak casserole, an African-inspired beef and rice bake with creamy peanut butter, tomato sauce, and chunky vegetables. A pantry-friendly comfort dish with West African groundnut stew DNA.

Peanut butter chocolate chip pound cakes made with buttermilk for a tender crumb, loaded with mini chocolate chips. Bakes into four mini loaves with rich, nutty flavor.

Pear and apricot tart layers fanned pears and apricot halves over almond paste filling in a buttery almond pastry, then glazes with apple jelly. A bakery-worthy fruit tart for special occasions.

Pearls and chocolate cookies are chewy dark chocolate drop cookies loaded with white chocolate chips (the pearls). A reverse-palette chocolate chip cookie, ready in 20 minutes.

Authentic Pennsylvania Dutch chicken pot pie with homemade egg noodles, tender chicken, and hearty vegetables in rich broth. Lancaster County comfort food tradition.

Classic Italian-American lasagna with hot Italian sausage, a carrot-and-celery-studded tomato sauce, creamy ricotta filling, and stretchy mozzarella. A peppery weeknight crowd-pleaser.

Perogie puffs are deep-fried dumplings with cottage cheese dough stuffed with mashed potato, cheddar cheese spread, and optional bacon. A crispy Prairie twist on traditional pierogies.

Pesto carbonara combining fresh basil and garlic with a classic egg-cream-Parmesan carbonara sauce over vermicelli. Crispy bacon and the heat of the pasta gently cook the egg mixture.

Pumpkin dump cake with a spiced pumpkin custard base, white cake mix topping, melted butter, and pecans. No mixing required for the cake layer, just sprinkle, drizzle, and bake.

Chicken Florentine with egg-dredged breasts pan-fried golden, served over garlicky blanched spinach and topped with a buttery lemon-chicken broth sauce.