Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Charmed's Public Recipes
    Lost? Site Map

    Recipe Box is Here

    Save your favorite recipes

    Upload your own

    Create and manage Shopping Lists

    Share with friends

    133 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    2 Reviews |  By Charmed

    I adapted this recipe from Martha Stewart after making a mistake in the original recipe and finding the consensus was my "mistake" version was better than the original. I tweaked it a little, came up with these, and they are always a hit. They are great even with just the dried cherries as well, and are good with or without the walnuts. Feel free to add more or less of the white chocolate and walnuts (if using) according to your taste. The recipe halves (or doubles, etc.) easily. I also find these are better made in drier weather, as you get a light, slightly crispy outside, which humidity seems to soften. However, they still taste great. Note the number of servings changes depending on the size of the cookies.

    Recipe #462385

    1 Reviews |  By Charmed

    I included them on my Christmas cookie platters this year, and everyone made a point of telling me how good they were. I found the recipe on the web. The raisins were my idea. Dried cranberries would be as good, if not much, much better. Or leave them out completely. Both light and dark brown sugar work beautifully, although I think I like the dark brown sugar version just a tiny tad more. I used good-quality white chocolate chips mixed with about 1/2 teaspoon of shortening for the drizzle. And if you can, use freshly ground nutmeg. Also, you can use up to 3/4 cup raisins or dried cranberries. Any way you try it, I think you'll love them. (Time does not include chilling time.)

    Recipe #405893

    This is from a recipe I found in one of Craig Claibourne's cookbooks. It's my favorite sweet and sour sauce, which I sometimes use as is, sometimes add ingredients too. If you prefer a thicker sauce, add more cornstarch. If you prefer a darker red sauce, add more red food coloring. You can also add ketchup but it will change the flavor. It's a nice, light sauce.

    Recipe #342184

    1 Reviews |  By Charmed

    Yes, another brownie recipe. I never much liked brownies made with cocoa powder until I discovered that using 1/2 vegetable shortening made a big difference in the texture, resulting in a much fudgier, firmer cocoa brownie. If you leave out or substitute for the butter or the shortening it just won't be right. Feel free to add nuts or chips if you like, they are good without them. My preference is to frost them, with or without nuts. If you use the basic ingedients, however, I think you'll like the resuls.

    Recipe #340977

    4 Reviews |  By Charmed

    You won't miss the sugar in these cookies, which I adapted from a traditional recipe. The splenda should be the type that measures the same as sugar. If not, you want enough to equal 1/4 cup sugar. I recmmend using either all butter or at least 1/2 butter and half margarine, I also highly recommend using the St. Dalfour Strawberry Preserves, otherwise you won't get as good results. They are absolutely wonderful, sugar free with no artificial sweeteners and much better and more flavorfful than any other brand I've ever tried. I can't even tell the difference between the St. Dalfour strawberry preserves and those with sugar. It's worth the effort and price if you can find them. The company has a website you can order from, and tther flavors are great as well. Also note that if you plan to store the cookies for a bit, it might be better to bake them without the preserves and fill them just before serving.

    Recipe #338040

    2 Reviews |  By Charmed

    This is my favorite cookie recipe, and they really are very similar to what they call Chinese Cookies in the New York bakeries. People really like them. They have a great flavor and an interesting texture. They are crisp and a bit crumbly once bitten into without being hard, and a great cookies for mailling. They are also versatile. The recipe is for vanilla cookies, but there are other decorating and add-ins that are listed in the recipe that make them even better. My favorite is to make them into marble cookies, as explained in the recipe. You can substitute all-purpose flour for the cake flour with very similar results, which I do quite often. Instead of 3 1/2 cups, use 3 cups plus 2 tablespoons all-purpose flour and 1/4 cup cornstarch, sifted before using. Also note that if using an egg wash to adhere decorations to the dough log, you can use just a yolk or white you have saved from another use instead. The time is estimated based on the marlbe cookie variation. It will take less if you're making them plain. It does not include chilling time.

    Recipe #336177

    7 Reviews |  By Charmed

    This is wonderfully heady and comforting, and perfect with an Indian meal. I've made it as directed, but also have a coffeemaker I use just for tea, and most often make it in that. I'll just put the spices in a coffee filter with the tea, then throw a cardamom pod in each cup when I serve it. It's great cold too (but I prefer it hot, with a little sugar)

    Recipe #94606

    1 Reviews |  By Charmed

    This is my favorite peanut butter cookie, and it's always a regular on my holiday cookie trays. You can use any flavor jam or jelly you like for the filling. In addition, you could also fill them with melted chocolate, or vanilla cream filling, or even layers of both. However, my all-time favorite filling is surprisingly, orange marmalade. It seems to go perfect with the cookie, and the flavors blend so well that it's difficult for many to figure out what's inside. They just know they like it! From the Betty Crocker Recipe Card Library. By the way, the cookies are great by themselves, even if you don't make them into sandwich cookies. Time does not include chilling time.

    Recipe #94371

    This is a very nice, basic oatmeal bread for your bread machine that I do make fairly often. The ingredients are simple, and great for those avoiding dairy products, since it's made with water. I think you'll like it. NOTE: I never tried it with wheat germ, but I'd bet it would be great! Baking time will vary based on your machine.

    Recipe #94271

    I really love Amish Macaroni Salad, and this is my favorite recipe for it. Amish Macaroni Salad is somewhat on the sweet side, so if you don't mind your salads sweet, I think you'll like it too. It's even better the next day, so if you can, let it sit overnight. I got the recipe from a Berk's County website a while back. NOTE: It does make a lot of salad, so if you wanted a smaller amount, it halves easily. Just use the 3 eggs chopped up and just garnish with paprika. Time does not including cooking the macaroni.

    Recipe #94164

    4 Reviews |  By Charmed

    This is a very nice glazed carrot recipe I got from a Woman's Circle magazine. It includes what I think is a very clever way of freezing the carrots so you don't have to worry about defrosting; they can be baked right in the casserole you froze them in, without typing up the casserole dish in the freezer. And it's a technique you could probably use with many other frozen vegetables recipes. I hope you enjoy it!

    Recipe #94064

    4 Reviews |  By Charmed

    This is an easy and delicious version from Domino sugar, made a bit out-of-the-ordinary by the addition of brown sugar. Time does not include chilling and marinating time.

    Recipe #93733

    A twist on the traditional cinnamon toast, this is a really yummy treat, even more decadent if you make it using both sides of the bread. You can use any type of bread you like, but it's especially good with my Bread Machine Cinnamon Sugar Bread, recipe #90502

    Recipe #93128

    7 Reviews |  By Charmed

    The crumb topping on this bread makes it extra special. It's an old Taste of Home recipe.

    Recipe #93013

    From Top Secret Recipes www.topsecretrecipes.com. Posted in response to a request, this recipe is supposed to be a copycat for the sauce served on Sabrett hog dogs, one of the more popular street hot dogs in New York.

    Recipe #92747

    5 Reviews |  By Charmed

    Posted by request. This recipe was originally printed in the Milwaukee Journal. Time does not include chilling time. Also, I would suggest reading kburie's review if you are interested in trying these, as it contains some very helpful preparation info

    Recipe #92620

    3 Reviews |  By Charmed

    I got this recipe from a booklet from Domino Sugar with recipes using their brownulated sugar, and according to the booklet, this type of sauce, which does not have a tomato base, is a Southern tradition. It can be made on the grill, in the oven, or using a broiler. I think it's very good, and I hope you enjoy it. Time does not include marinating, and is for broiling or marinating. Baking time is included in recipe directions. NOTE: I prefer not using the marinade for the sauce, so I usually double it and use half to marinade and half when preparing the chicken. But you can just follow the recipe as is, and use the marinade to prepare the sauce if you prefer. If you do not have brownulated sugar (which is a granulated brown sugar) you can substitute the 1/3 cup brownulated sugar with a mixture of 4 tbs. plus 2 tsp. of packed brown sugar mixed with 2 tsp. of granulated white sugar.

    Recipe #92519

    I have a personal list of my top 15 favorite cookie recipes, and this has been Number 1 for years. I cannot remember where I got the recipe from, but it is a good one. I made a platter a few months ago for a friend giving a luncheon at her job, and the cookies were almost gone before people even finished the entrees. People were coming into the room, grabbing handfuls and pocketing them, thinking nobody was watching. I have to admit, I was very flattered! Note: The recipe calls for 4 sticks of butter or margarine. Do not substitute anything else, like oil, or shortening, or applesauce -- it just won't be the same. I use either all butter, or often will use 1/2 butter and 1/2 margarine, with no loss of quality in the results. The recipe halves easily.

    Recipe #92352

    6 Reviews |  By Charmed

    One of the few recipes I make using mixes and cans, this is a fantastic dessert. It tastes amazing, looks great, and is amazingly easy. And it disappears almost as quickly as I put it down. I got the recipe from a neighbor after 6 months of begging (and 2 weeks of cat, dog and rabbit sitting). She almost never gave it out because it was her most requested recipe and everyone always thought she worked for hours. Don't substitute regular or fudge for the dark chocolate brownie mix. It makes a difference in the final flavors. And make it the night before so the texture and flavors have time to set.

    Recipe #92156

    7 Reviews |  By Charmed

    My favorite recipe for banana bread, and one I didn't see here when I searched. Use the best quality butterscotch chips you can find for this. They partially melt into the bread as it bakes, carmelizing slightly, to make a very wonderful bread...actually, much more like a cake. I will also usually add a few tablespoons of chocolate chips, to make it an even better treat. The ingredients halve easily for one loaf. The recipe is from the National Pike Inn, New Market, MD. NOTE: The bread might not rise that much, or brown too much, but it is still wonderful!

    Recipe #91886

    « Previous 1 2 3 4 5 6 7 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites