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    209 Recipes

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    I make these for Christmas and other special holidays. It seems like there are a lot of steps but this is actually a super easy recipe. These yummy cookies bring a smile to everyone's face. I usually sprinkle them with multi-colored sprinkles while the chocolate is still wet for a little extra color. If you don't want to make your own marshmallows, you can just use a bag of ready made marshmallows in white or fun assorted colors. That's what I do sometimes. You can use whatever flavor of chocolate that you like. Semi-sweet will give a more authentic flavor but I like milk chocolate and my daughter likes dark chocolate. Using high quality chocolate will take these to a whole new level. Whatever you use, they'll be great. You can even use white chocolate if you like. Note: chilling time for the dough is not included in the prep time given so be sure to allow enough time for chilling.

    Recipe #493156

    The oooh's and ahhhh's that you'll hear when you set this gorgeous cake on the table make all the extra effort worth it. Once you taste it, you'll be hooked. Red velvet cake with a smooth creamy cheesecake layer tucked in the center?!? YUM! It's such a special dessert. There are multiple steps here because basically, you'll be making a cake AND a cheesecake. Set aside a good part of the day if you plan to make this entire recipe in one day. I usually make the cheesecake layer at least a day ahead and freeze it. The cheesecake layer and the entire, finished cake freeze very well and thaw rather quickly, too. Cooling times are not included in the prep times. This is supposed to be a copycat recipe for the cheesecake factory's cake. I've tried several of these so called copy-cat recipes and my recipe is by far the best. The recipe is adapted from several recipes I've made over the years that needed a little tweeking because they just weren't up top snuff as they were. Enjoy!

    Recipe #492049

    I hate the ugly yellow stains on my fingernails that are left behind by polishes. Using a good base coat helps prevent them but sometimes I still get staining. I've posted this recipe just as I originally found it. Since using it and testing out on my own badly stained nails, I've found that using 3 Tbsp. to 1/4 cup of warm water seems to work best. I use a little bit of Dawn on the toothbrush when I brush my nails. I've also found that this process takes a LOT longer than the 2 minutes called for in the original recipe. I end up soaking my nails for 2 minutes intervals about 5 or 6 times and I still have some yellow visible on my nails. I suspect there are better ways to get these stains off but I haven't found them yet. Try it and see what you think. If you have mild staining, this will probably work pretty well. You will need a toothbrush but the system will not let me add that to the ingredients.

    Recipe #492035

    Are you tired of making the same old pumpkin pie? Me, too. My family loved this cake. It's a cake, it's a cheesecake. It's a big hit where ever you take it. You can make the cheesecake part the day before or even earlier and freeze it until you're ready to do the rest. Plan to make this when you have plenty of time and won't have to rush. Cooling/chilling/freezing time is not included in the prep time so be sure to allow at least 4 or 5 hours for that. Tip: Because the frosting uses pumpkin puree but not the whole can, I measure it out into freezer jars, mark it and save it for the next time I make this frosting.

    Recipe #490661

    These are fabulous! This one came from a "the farmgirl's dabbles" blog. They're super quick and the flavor is out of this world. Chocolate and peanut butter???!!!??? YUM!

    Recipe #474979

    I found this recipe in a book from www.cookiesforcancerkids.org "the best bake sale cookbook" by Gretchen Holt-Witt. They are absolutely amazing. Beware- these are not for dieters. They're rich and chocolatey. YUMMMMMMY!!!!

    Recipe #470193

    These are so good that they are just beyond words! Try them, you'll love them. We do.

    Recipe #459011

    Sometimes you just need a small amount of icing to write on a cake or cookies. I don't like buying those ready made tubes because they're so expensive for such a small amount of icing. They don't taste that good either. Here's the recipe I use when I just need a small batch. You can tint it any color you want by adding food coloring. The paste coloring is best but the drops will work fine, too.

    Recipe #458842

    This is one of my daughter's favorite cakes. It's super moist and sweet enough on it's own that it doesn't need frosting. It's delicious as-is. It was originally from a Pillsbury book but I've made a few very small changes to suit our tastes.

    Recipe #458524

    This is a fantastic recipe. It's one that my husband really loves. Most men seem to love peppers, don't they? It originally came from the cookbook "Lidia's Italian-American Kitchen" by Lidia Bastianich. I've tweaked it a little for our tastes and made some changes to make it a little bit simpler to do. You can serve them hot or at room temp. for an appetizer or a wonderful, tasty side dish. I use them both ways.

    Recipe #456295

    I found this recipe on the internet. I made a change or two and my family loves it. I serve this over chicken flavored rice. It goes together so well.

    Recipe #448577

    This is from Eating Well magazine. I haven't made these yet but am planning to make these for Valentine's Day. Cooking time is actually chilling time for this one.

    Recipe #448470

    This is YUMMY! It's from Nestles. I couldn't find the Nestles brand chocolate covered raisins so I used another brand.

    Recipe #440281

    Here's a way to use up the candy corn and whatever else you have laying around! It calls for oreos but I used chocolate chip cookies because that's what I had and it worked out great. You can easily substitute ingredients and tailor this recipe to your family's tastes. I added mini marshmallows and mini m and m's to ours. Making this was alot of fun for the whole family! White chocolate chips do NOT melt well at all. You really need to stick to the candy melts for best results.

    Recipe #440278

    I make this several times each summer. My little girl loves them!

    Recipe #437160

    These are much healthier than fried chips and they taste great. You can vary the flavor by using different spices. Try taco seasoning, garlic, cinnamon... the variations are endless. We like them with just salt and pepper. The thickness you make them will greatly effect the baking time. If you do them with a vegetable peeler, they'll take about 20 minutes. If you slice them in super thin slices, they'll take about 30 minutes. Just watch them until you get them just right.

    Recipe #437159

    Ok, it's not as good as the regular stuff but it's close. It's WAY LOWER in carbs than regular buttercream icing so it allows me to go ahead and indulge in a little treat. This makes enough to do the top of a 13x9 cake or a 7 or 8 inch 2 layer cake. If you're making more than 2 layers or you're making a 9 inch cake, double the recipe or you won't have enough.

    Recipe #429510

    This one is so delicious and easy, you'll never use store bought again. Use fresh squeezed lemon juice if you have it; if not, the stuff in the container will do just fine. I've adapted this from the original recipe that came from the 1950 Betty Crocker's Picture Cook Book. It was the very first "big red cookbook" as they are known now. I use this to make my friend GailAnn's recipe #419104

    Recipe #429423

    This is one of my favorite recipes for potatoes au gratin. I make this is an enameled cast iron casserole so I can make the sauce and bake the potatoes all in the same pan. If you don't have one of those, just make the sauce, stir in the potatoes and then pour the mixture into a buttered 2 or 3 qt. casserole dish.

    Recipe #428749

    This yummy vinaigrette comes from Country Living. I use half oil and half water to cut down on the fat and calories in this and all my other dressings.

    Recipe #416791

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