no cook recipes

No need for ice in these Frozen Fruit Smoothies from Food Network Kitchen: Frozen bananas and berries add a rich, creamy thickness with milk, yogurt and honey.

Frozen Fruit Smoothies

banana,

frozen strawberries, raspberries,

milk

yogurt

orange juice

honey

Put all the ingredients in a blender and process until smooth. Pour into glasses and serve.

Cooks note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy.

Great texture and perfect amount of sweetness. My only change was, my banana was not frozen. My teenage boys and I loved it!

My teenage girls are connoisseurs of Tropical Smoothie .. I was trying to find a recipe to do at home.. we followed the recipe exactly the first round but ultimately the best batch was using 2 bananas and 3/4 cup orange juice and 3/4 cup milk.. 3 tablespoons of honey.. it was a hit!!!! My wallet has thanked me and this is now a staple in my house!

This is my favorite smoothie . but i am wondering if it is healthy enough for my pregnancy? 

Quick, easy and delicious!  My daughter and I made some to drink and froze more for another day!  This recipe is a keeper!

Love this!! Perfect combination of sweet, creamy and acid. Only used 1 tbsp of honey and it was perfect, 2-3 would've been too much. used 1 cup of strawberries and 1 cup of cherries. And freshly squeezed orange juice from my tree! 

I'm 17 year old girl who has no idea how to cook. I'm lazy and I like things that taste good. I was able to make this and it didn't turn out to be a disaster; it actually tasted great.  It was fun to make and epic to drink. Thank you Food Network, you are my only friend. 

This was very good
Instead of using oranges we used cranberry juice and it was AMAZING!

Incredible smoothie! My family came over for a week but none of us really knew how to cook. This recipe saved my life this week! Simple, quick, and DELICIOUS!!!

https://www.foodnetwork.com/videos/frozen-fruit-smoothies-0238770

Frederic shares tips on blending up a refreshing fruit smoothie.

All you need is sugar, cream and a cold metal mixing bowl to easily make Alton Brown's homemade Whipped Cream recipe from Food Network.

Whipped Cream

sugar

heavy whipping cream

HOW TO MAKE WHIPPED CREAM
Food Network Kitchens
Heavy Cream, Confectioners Sugar

Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.

Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.

This recipe used to call for powered sugar specifically, as well as 1/2 tsp vanilla.  Why the change?  I have it saved in ChefTap but I'm going back to the original links on all my recipes this year to see if there are changes, and this one surprised me.  I know I love the original version, and expect I would love this one as well. 

so this whipped cream is so amazing  i covered myself in it so that i looked like marshmallow from frozen. amen

I got impatient with using my hand whisk, so I immediately moved to my kitchen aid mixer with the whisk attachment and within about 2 minutes, I had the BEST whipped cream I've EVER had!  Will NEVER go back to the canned stuff again!! 

This is a perfect recipe as is! I've made it several times.  Served on pancakes (with a homemade strawberry sauce), leftovers in hot chocolate, on ice cream.  It's so quick &amp; easy, I'm starting to keep heavy cream in my refrigerator.  

  This is a great recipe, but I will say that you will work hard to whip this with a whisk if you try to do more than one cup at a time.  I made one cup worth last night, and I almost gave up, but it came together in about 6 minutes of whipping.  I made 2 cups tonight and my arm fell off after 15 minutes( I am not used to this motion so my arm was really tired by the end, but it worked).  The recipe is great, but I recommend powdered sugar, vanilla (just a few drops per cup), and 1.5x sugar.  
  The longer you whip it after it forms peaks, the closer to whipped butter it becomes, which might not be a bad thing.  Just a little longer made it somewhat richer, as well as much firmer, than normal whipped cream, making it perfect for a cheesecake i put it on.
  My fiance has just thrown away a tub of store bought whipped cream, and demands that I do this from now on.  Just make sure to make what you need, and not too much extra unless you either have a mixer or a love for labor.

I never knew that you could make whipping cream ahead of time until doing a search. This was easy and worked very well. I loved having this part of the meal already done. My family was impressed.

No one else seems to know about chilling implements before whipping and thinks I'm creating more work when I do so. I'm glad to see I'm not alone. 

Regarding vanilla- I've heard whipped cream with vanilla called Chantilly Cream so it's possibly just a different thing. 

If I could make mine firm with substance I'd be in heaven. Some time ago I stayed at (hotel name and location redacted by me) with possibly the most incredible waffles, fruit, butters, syrups and whipped cream. If I could have I'd have had side dishes of the whipped cream but it seemed excessive.  I'll try the skim milk powder soon because although this whipped cream is perfection, perfection plus one is possible.

Wonderful and easy. 
Thank you for the tip about avoiding over whipping. 
I added 1T. cocoa powder and made chocolate whipped cream to top my chocolate flan. 
Best dessert ever!

Ridiculously easy to make! After trying this, I don't understand why people ever buy whipped cream from the store. You can add a teaspoon of vanilla extract for a little extra flavor...yum!

I add a few drops of vanilla. It's perfect.

https://www.foodnetwork.com/videos/how-to-whip-cream-0129415

Alton Brown demonstrates the best technique for whipping cream.

How to Whip Cream

Frozen Lemonade Pie

graham cracker crumbs

butter, melted

can sweetened condensed milk, chilled

topping,

can frozen lemonade concentrate, unthawed

lemon

For the crust: Preheat the oven to 350 degrees F. 

In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely. 

For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight. 

Sprinkle with a little candied lemon peel and serve!

My how snooty some of these reviews are.  It's not a lemon granita with fresh lemon juice.  It's a traditional southern lemon icebox pie.  And it's delicious.  My family has been making a version of this since my childhood.  We called it Harlan pie because my great aunt from Harlan, Kentucky first made it for us.  I made my own candied lemon peel so I had fresh lemon juice, which I added.  I also piped some whipped cream around the edge and added cinnamon and brown sugar to the crust for a little more flavor.  But this pie is delicious and tastes like childhood to me.  It also has the right proportions so it sets up well and isn't soupy in the middle.  

FYI unthawed  means the item would be frozen,  thawed=defrosted, unthawed=frozen again 

Leftover filling?  I used mine to make the kids "ice cream" sandwiches.  Take a graham cracker square, dollop on some filling, top it with another square, stick it in the freezer for a couple of hours, then enjoy!

I have been making this for 40+ years and it is always a hit. I usually buy premade graham cracker crusts.

There are 2 kinds of recipes: those created by chefs and those created at home. Many of these recipes aren't the 'best' from a culinary arts standpoint but we like them because our mothers made them. The flavors may not be the most refined but they evoke childhood memories which add to the flavor in our minds. If you want a taste of childhood then try it. If you want Escoffier then skip it.

I too was disappointed with her list of ingredients. I made my own whipped cream and used Simply Lemonade (not from concentrate) and it was DELISH. Thanks for the idea but I would NEVER use her list of ingredients. 

Terrible recipe.  Only serve this with a casserole featuring cream of mushroom soup.  What happened to actually creating a delicious dessert from scratch instead of opening cntainers?  Frozen lemonade? Condensed milk?  Cool Whip? Just shameful.

The concept  is great...the taste however? Like defrosted refrozen fake lemon syrup mess. Disgusting! Will have to try making this with real fruit...

I might be willing to try this with real whipped cream, but I would never subject myself, let alone anyone I like, to the abomination that is "whipped topping."

I've made this recipe for years!  Its a perfect summer treat that's not hard to make.  I've also made it in a 9x13 pan and brought it as my dish to share at pot lucks.  Its a bit thinner but it can be share by more people that way.  Its still just as yummy.

https://www.foodnetwork.com/videos/frozen-lemonade-pie-0139897

Expandable pants are in order when frozen lemonade pie is on the menu.

What could be better than an indulgent dessert made from ingredients you have sitting in your pantry and that never needs to go into the oven? These cookies take just minutes of work; most of the time is spent waiting for them to harden into the rich, nutty, chocolaty delights that they are.

Peanut Butter-Chocolate No-Bake Cookies

unsalted butter

cocoa powder

oats

peanut butter

vanilla extract

kosher salt

Chocolate Peanut Butter No Bake Cookies: Helen Ostrosky

Line a baking sheet with wax paper or parchment.

Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.

Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

I have made these for 40 years. Recipe has two mistakes 1) one teaspoon of vanilla, not one tablespoon. Also, if you want your cookies less "runny" you need to boil for 2 minutes, not one minute. Hope this helps!

As several other reviewers have said, your climate will make a difference on how the cookies set. I live in a very dry climate so bringing the mixture to a rolling boil for 1 minute works great! They set up beautifully. If you live in a more humid climate, boil for a longer amount of time. I would also assume the type of peanut butter you use (more oily, less oily) will make a difference. These cookies came out incredibly sweet so I will be cutting the sugar by about 1/3-1/2 next time. Also, there is a pretty strong peanut butter taste, so if you're not a huge fan of peanut butter, reduce the amount of peanut butter and/or add more cocoa. I love the peanut flavor as-is so I won't be adjusting it. 

<span>WARNING!! Do not used "regular" oats that are not "instant" oats, the cookies will never properly form. I made a double batch using the very high quality (Bob's Red Mill Old Fashioned Rolled Oats) and they never formed. </span><br /><br /><span>Once I made another batch with instant oats, they came out perfect! These are awesome cookies though, and definitely worth the small prep time to make... :) </span><br /><br /><span>Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/peanut-butter-chocolate-no-bake-cookies-recipe.html?oc=linkback</span>

This is what I used to make. Lost the recipe book.  Thanks!<div><br /></div><div>TIP: DO NOT  use the butter or margarine in a plastic container.  The oil that makes the stuff stay soft will NOT let the cookie mixture properly set and you will be left with gooey masses of what looks like cow pies.  Not good.</div>

I make these all of the time.  My family loves them.    I have made them when they come out too soft from not cooking long enough.   Wait til the chocolate reaches a full boil before starting the timer.   We have aLso tried various non dairy milks, butters, and quick cooking and old fashioned oats.      They all work if you boil the chocolate long enough.  Too long and they are crumbly and dry.        They are worth perfecting.     My childhood favorite.     

I had these wonderful cookies in my Louisville, KY, elementary school in the 1960's, and have been looking for their recipe ever since: Thanks!!!

I didn't have enough oatmeal so I added some chocolate Rice Krispies oh my God they were so good A bit crunchy but  a really good addition

This is the recipe I use but I use salted butter and emit the salt. For those of you having a problem with them not setting up, you need to let them come to a boil, I'm talking like the entire surface has bubbles, THEN put your timer on for a minute. 

I grew up making this recipe. They literally melt I’m your mouth, so chocolatey delicious. I don’t know who the original creator of the recipe was but was but God Bless Them and have they got any other fabulous recipes that will stand up with this! We grew up without an oven and were quite limited on what treats we could prepare but this and Chocolate Fudge were Two of our favorites. I was a master by the age of 12. I still love to cook but Baking is a Passion of mine even though tis mainly Cookies and Cupcakes for me Grans. I had always dreamed of having a little Cookie and Cupcake Shoppe but those things cost more than the Leprechauns were willing to give so wasn’t to happen for me. 
Some advice for the youngsters, Don’t wait till your tomorrow’s are to late to do what you’ve been dreaming of you’re whole life!  Find a way to start your little Cupcake or Cookie Shoppe you’ve been dreaming of even if it’s starting a mechanics business or garage, or a band in the Garage! Get yer schooling that’s needing and work hard and remember, it is making your bosses dreams come true by you being there for him, it’s not making your dreams come true, is it? If you are happy being there and getting a somewhat “guaranteed paycheck”, then great but what if someone comes in and buys him out and the new owner turns the Tire Business you enjoy so much into a Cupcake and Cookie Shoppe, well, there went your “Guaranteed Paycheck”. Make your dreams happen mate so No One can come in and swoop them out from underneath you and Stand Strong. I don’t know you but I believe in you Mate, STAND STRONG!            ERIN GO BRAGH+ more

I can still remember my childhood friends from next door teaching me to make this recipe for the first time. The hardest part of it, waiting for them to cool an harden up enough to hold like a cookie.  I've made these with my kids, and now grand kids. Yes you can add extras, chips, nuts, coconut flakes, mini marshmallows or even try different flavor extracts. Carmel is my personal favorite. However, the orginal recipe has stood the test of time and will remain a family favorite for generations. On a side note, follow instructions to bring sugar milk an butter to a rolling boil for about 1-2 mins. This does effect the way the cookie sets up after it cools. Allow cookies to cool completely before serving, unless your impatient like me and don't mind sticky fingers ha. Also enjoy a truly wholesome diabetic version of this can be made using sugar substitutes like splenda , and real sugar free peanut butter.  We made some for our loved ones who suffer from diabetes and they were fantastic. In fact the kids couldn't tell the difference! 

https://www.foodnetwork.com/videos/chocolate-no-bake-cookies-0277108

These indulgent cookies are made from ingredients sitting in the pantry.

Chocolate No-Bake Cookies

Red Cabbage Slaw

apple cider vinegar

olive oil

celery seed

Salt and black pepper

red cabbage,

carrots,

red onion, chopped

golden raisins

In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.

I think this is absolutely delicious as is. My family prefers a slaw that isn't quite as sweet though, so I experimented with sweet vinegar (rice wine, as well as pear white balsamic) and walnut oil. I think the joy of a good recipe is that it becomes your foundation. How you decorate the house is up to you! So play with your food! (This tastes better the next day btw.)

Good recipe, but too much sugar, raisins and vinegar. I reduced the sugar to 1 spoon but still it was too sugary to my taste. Nuts (walnuts) and apple might be good addition.

Awesome and I don’t usually care for slaw!

An excellent recipe!  I used less than 1/4 c of olive oil, instead of raisins or currants which I did not have, I used dried wild blueberries, one crisp diced apple (pink lady) and added honey roasted slivered almonds.  The rest of the recipe was followed.  I agree with one reviewer, leave the slaw in the refrigerator for two hours or more.  The longer it stays refrigerated, the better for the flavors to mix.  This is a wonder late spring or summer salad.  

I agree with the 2 star comment about too much oil! Next time I will try that persons recommended adjustments.

This was good. Tangy, fresh. A little like bread and butter pickle with the celery seed. This could be a good light standard.

Too  much oil per vinegar/sugar ratio.  Added a lot  more vinegar, sugar, and lemon, also red pepper.

I liked this recipe a lot. BF doesn't eat raisins do i substituted sweet corn. Added since cilantro to garnish. Had it with fish tacos, very yummy will make it again for sure.

I'll have to join the "5" Star club on this one.  I went a little more lightly on the quantities of golden raisins and the red onion.  Also downsized the dressing quantity, as I thought it might be too much vinegar for my taste.  I threw in some chopped pecans.  It does need to sit for awhile to develop the flavor.  Proof came a few hours later when we enjoyed it alongside teriyaki chicken - so good, not your typical slaw, perfect for something different for summer.  I asked my son if it was too unusual for him, and he said, "No - it's amazing, really good."  Next day, took leftovers to friends' house for dinner.  Both loved it, and one commented, "I love how the sweetness comes from the raisins and not sugar."  It was even better the next day!

this is easy and the whole family loves it.

https://www.foodnetwork.com/videos/quick-red-cabbage-slaw-0117064

Colorful Quick Red Cabbage Slaw has no mayo, so it's great for picnics.

Quick Red Cabbage Slaw

Guzaria is Greek tapas: many little dishes that can be snacked on for a fulfilling meal. Old Athens would gather at small bars at the end of a hard day to find community members, discuss the day, and share food and drink at a leisurely pace over the course of the evening. Ouzo and cold beer are the suggested beverages with your Guzaria menu. Guzaria Menu: Greek Salad, Grilled Pita Bread, Greek Meatballs in Wine Sauce, Baked Gigantes Beans and Grilled Shrimp.

Greek Salad

vine ripe tomatoes,

red onion, thinly sliced

European cucumber,

red bell pepper, seeded and chunked

green bell pepper, seeded and chunked

cubanelle pepper, seeded and chunked

Kalamata black olives

flat-leaf

(1/4 pound) slices imported Greek feta

(a couple of glugs) extra-virgin olive oil

(3 splashes) red wine vinegar

oregano,

salt and black pepper

Pita breads

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

This is a very quick and easy recipe that is delish! I added an extra tsp of Red Wine Vin. along with a couple of extra dashes of oregeno and it added a tang- which I like. Highly recommend- and don't skimp on the tomatoes! Off the vine is the only way... :P

The only thing I didn't have was the red bell pepper.  I also had the crumbled feta and it was still perfect!

RR's Greek Salad was delish!!!!!

I used RR's Greek Salad &amp; Sara's Chicken with Tomato and Feta Cheese Sauce &amp; all the accompaniments (See her menu), &amp; it was delish!!! - (Plus, I added Sara's Tabouleh) to this menu - and my guests went wild!
I didn't put Feta in the salad because of the Feta in the Cx Sauce, but I did set some on the side. And, it was used
up on both the salad &amp; Cx. I guess they couldn't get enough of that Feta. :)

Libations: Boutari Red Noussa Reserve from Greece &amp; sparkling water. The whole menu, plus what I added is a keeper! Thank you, Sara! Thank you, RR!
Become adventurous! Imagine! Create! Experiment! And, Enjoy!

Next weekend, I'm trying is RR's complete menu along with her Greek Salad. Can't wait!! Yum__M!

This Greek salad is so crunchy and flavorful! I serve it wrapped in the pita bread with zadziki sauce (cool cucumber sauce) along with the original dressing. It is soo healthful and filling, but I always force myself one more...I can't resist its that good.

I'm Greek and I've been making Greek salads for years, but this is truly the best one I've ever had.  I always make it when guests come over. We just love it!

This salad was a superb hit w/ our friends at their dinner party. Great color, flavor and scent. We even made it for our annual Holiday Party in December (which added great color to the serving table) and plan on making the salad again for our upcoming party. Fabulous Salad!

Awesome, awesome, awesome!!!  You definitely need some sort of bread to go along with it if you are making a meal out of it.  Flat bread or pita bread goes very well.  Great taste!

This quick easy to make, full of flavor recipe is a great dish to take to work.  You can prepare it the night before and by the time lunch comes the following day, the flavors are amazing and intense.  It's one of my new favorite things!!!

Ray has done it again! Her simple recipe for this salad is just amazing.

https://www.foodnetwork.com/videos/rachaels-greek-salad-recipe-0170105

Rachael's Greek salad is lettuce-free but full of chunky veggies and feta.

Rachael's Greek Salad Recipe

Arugula, Watermelon and Feta Salad

lemon juice (2 lemons)

shallots (1 large)

salt

black pepper

baby arugula, washed and spun dry

watermelon,

good feta cheese, 1/2-inch diced

(4 ounces) whole fresh mint leaves, julienned

Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

I made this last night and followed the recipe completely minus the lemon. I cut the lemon in half preferring the cheese flavor.<br />Ina your recipes are so good. My husband is a terribly picky eater preferring meat and potatoes, but this recipe excited me when he liked it! Thank you!

Great refreshing salad. Nice taste with the mint, feta and watermelon combination. I can’t wait until post-quarantine to fix it for a dinner party. 

This is a refreshing salad. Plan on substituting the watermelon for other fruits of the season. Love it!

This is my favorite salad forever!!! The flavors pop in your mouth and the vinaigrette just brings it all together, my kids loved itThank you Ina

A favorite salad of mine. Love the sweetness of watermelon against the brininess of the feta and peppery arugula. The dressing is light and doesn’t take over the salad.  

The peppery taste of the baby arugula overpowered the flavor of the watermelon.  I would recommend a milder type of lettuce.

https://www.foodnetwork.com/videos/arugula-watermelon-salad-0137968

This salad combines arugula, watermelon, feta, mint and citrus vinaigrette.

Arugula Watermelon Salad

This easy Watermelon Feta Salad, made with only four ingredients, is a summer staple at your next summer BBQ!

Watermelon Feta Salad

watermelon (cut in large circles with a melon baller)

baby arugula

spearmint leaves (chopped)

feta cheese (crumbled in large chunks)

Using a melon baller, prepare the melon into large balls. Set aside in a bowl until ready to serve.

About 30 minutes before you’re ready to serve, drain the liquid from the bowl (I poured it into a cup and drank it!).

Scatter half of the watermelon into a large, shallow serving bowl and scatter half of the arugula and feta on top, repeat with the remaining watermelon, arugula and feta then top everything with fresh mint.

Watermelon Feta Salad with Arugula and Mint


https://www.skinnytaste.com/watermelon-feta-salad/

Chocolate tiramisu truffles is a melt in the mouth candy that is perfect for the festive season. With the flavours of expresso and chocolate, this mascarpone lady finger cookie combo makes the best chocolate truffles.

Chocolate Tiramisu Truffles

lady finger cookies (to

mascarpone cheese

tbsp unrefined sugar

espresso coffee

tsp warm water

chocolate chips (semisweet)

Mix together the expresso powder and the warm water and set it aside.

Pulse the lady finger cookies till they appear as crumbs in the food processor.

Line the baking tray with baking paper and set it ready.

Into a mixing bowl add masaarpone cheese, sugar, the espresso syrup and the cocoa powder and mix well till smooth.

Add the cookie crumbs into this mix.

Gently mix them together.

Scrape down the sides and chill the mix for 10 minuts . ( see tips in the post)

Into the double boiler add the chocolate chips and melt them to form a smooth chcocolate syrup.

Onec the mix is chilled, scopp and roll small portions of this mix  and keep it ready.

Pierce a fork into each ball and dip it in the chocolate till it is fully covered.

Remove and place on the baking tray.

When the chocolate is hardened, roll in cocoa dust.

The truffles are now ready.

Tzatziki

(1 pint) plain yogurt (whole milk

hothouse cucumber, unpeeled and seeded

sour cream

Champagne vinegar vinegar

lemon juice (1 lemon)

garlic

dill

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain. 

Top 23 no cook recipes recipes from across the web

The most viewed no cook recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Frozen Fruit Smoothies

Whipped Cream

Frozen Lemonade Pie

Peanut Butter-Chocolate No-Bake Coo...

Red Cabbage Slaw

Greek Salad

Arugula, Watermelon and Feta Salad

Watermelon Feta Salad

Tzatziki

Cantaloupe Soup

Spring Green Salad

Apple Granola Stackers

Shrimp Pesto Spring Rolls with Quic...

Chinese Chicken Salad

Jose Andres' Gazpacho Recipe

Whipped Feta Dip

Chinese Chicken Salad

Pickle Roll-Ups

Avocado Truffles

Tomato and Watermelon Salad

15+ No-Cook Recipes (Quick + Easy)

Zucchini Salad

Top 23 no cook recipes recipes from across the web

The most viewed no cook recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Frozen Fruit Smoothies

Whipped Cream

Frozen Lemonade Pie

Peanut Butter-Chocolate No-Bake Coo...

Red Cabbage Slaw

Greek Salad

Arugula, Watermelon and Feta Salad

Watermelon Feta Salad

Tzatziki

Cantaloupe Soup

Spring Green Salad

Apple Granola Stackers

Shrimp Pesto Spring Rolls with Quic...

Chinese Chicken Salad

Jose Andres' Gazpacho Recipe

Whipped Feta Dip

Chinese Chicken Salad

Pickle Roll-Ups

Avocado Truffles

Tomato and Watermelon Salad

15+ No-Cook Recipes (Quick + Easy)

Zucchini Salad

The most viewed no cook recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine