Egg recipe collection

Triple chocolate cake using cake mix and pudding mix for a fudgy, moist crumb topped with semi-sweet chocolate chips and crunchy walnuts.

If you wish you could have Thanksgiving all year-round then try this simple recipe that will help you make a scrumptious and tantalizing dinner.

Quick brownies made with biscuit baking mix, cocoa powder, brown sugar, and walnuts. Six ingredients, one bowl, and 35 minutes from start to cut squares.

Fudgy brownies made with unsweetened chocolate, cake flour, and two sticks of butter, topped with whole walnuts and a semisweet chocolate drizzle.

Raisin bourbon pie folds whiskey-soaked golden raisins into a creamy chiffon custard set with gelatin in a flaky shell. A boozy Southern-style chilled pie for grown-up dessert tables.

Raisin peanut butter cookies with evaporated milk for a soft, cakey crumb and plump raisins throughout. A nostalgic drop cookie recipe that makes 3 dozen.

Rakott Krumpli is a classic Hungarian layered casserole of boiled potatoes, hard-boiled eggs, ham, and sausage, finished with sour cream and paprika. Hearty, filling Central European comfort food.

Assorted fresh garden vegetables, eggs and cream make this quiche tasty, refreshing and packed with flavors. Not only delicious, but also good for you.

Soft apple cookies loaded with diced raw apple, raisins, and warm spices like cinnamon, ginger, and cloves. A big-batch drop cookie with a moist, cake-like crumb.

Overnight cinnamon rolls that rise in the fridge while you sleep, ready to bake fresh and warm in the morning. Soft, glossy yeast dough swirled with cinnamon sugar and crowned with vanilla glaze.

Reuben omelet that turns the deli classic into breakfast: tender eggs folded over Swiss cheese, lean corned beef, and tangy sauerkraut. Diner-style brunch in 25 minutes for two.

Reuben quiche with shredded corned beef, sauerkraut, Swiss cheese, and Dijon mustard in a caraway-seeded crust. All the flavors of a Reuben sandwich in pie form.

Reuben quiche with corned beef, sauerkraut, and Swiss cheese in a toasted rye bread crumb crust, topped with Thousand Island dressing. All the classic sandwich flavors in pie form.

Revani is a Greek semolina cake soaked in cinnamon-clove-orange syrup and scattered with almonds. Dense, honey-wet crumb with a warm spiced finish. A true Mediterranean sweet.

Rhubarb custard pie with a buttery crumb topping in a pre-baked pastry shell. Tart rhubarb pieces set in a vanilla egg custard with a sweet, crumbly streusel on top for the best of both textures.

Slow cooker rice pudding with bourbon stirred in after cooking, plus golden raisins, lemon zest, nutmeg, and vanilla. Creamy, hands-off, and served lukewarm with sweetened whipped cream.