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    You are in: Home / Vicki Kaye's Public Recipes
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    20 Recipes

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    Tasty and different. From Bon Appetit

    Recipe #513969

    A delicious original way to eat potatoes. From Bon Appetit

    Recipe #513966

    A real taste explosion! This is a variation on a Rachel Ray recipe for jalapeno poppers. However jalapenos sound too hot to me to enjoy the rest of the flavors, so I substituted poblanos--hence the name since the larger pepper must lay on it's side! It still works great on the grill--though you might want it on a perforated pan so the bacon on the bottom doesn't get too black. The bacon doesn't always wrap around the size of the pepper, so I used toothpicks to hold in place. My family likes turkey bacon and sausage, but adjust to your taste.

    Recipe #507243

    Easy as turning on your blender. These delicious morsels are made in muffin tins, topped with your favorite jam and sprinkled with powdered sugar. These are similar to what I used to call Swedish pancakes made in a cast iron skillet and baked in the oven. This is way easier.

    Recipe #504400

    Old family recipe from my grandmother Eva Cole from Skiatook, Oklahoma. The best for strawberry shortcake you'll ever find.

    Recipe #503263

    Different and Delicious! It's a fun way to use your grill if you've already got it going for the meat. This is from Bon Appetit

    Recipe #482396

    This is a beautiful presentation--sure to have people asking, "how did you DO that?" And you can say (truthfully), "oh, it was nothing, really." Because this bread is a lot easier than it looks, (just plan your time well)and its a LOT of fun to make. The eggs are very edible, even after being cooked twice and left to "rise" once! The bread itself is delicious. I found this gem in Bon Appetit. Since I'm posting this post-Easter 2012, you can make this just a fun brunch bread by leaving the eggs undyed--but be sure to try it next Easter!

    Recipe #478328

    This is truly savory and delicious. The sour cream crust is so tender. This is from Southern Living magazine.

    Recipe #466092

    Beware--this is highly addictive! This is from Rachel Ray and is a dessert that ends up tasting more like fudge, especially when eaten right out of the refrigerator, like we do. Enjoy!

    Recipe #464798

    I was waiting for my daughter to finish her SAT math prep class when I came across a recipe in a magazine (it might have been Good Housekeeping). Sorely tempted to tear it out, I resisted and copied the essence of it on the carbon of a check (the only handy paper). I made a couple of changes, for health and taste, and here it is. I suppose you could save time and use prepared pimiento spread. I think my version might taste fresher and livelier.My family loved it--hope you will too.

    Recipe #457465

    This is from Bon Appetit. I substitute turkey bacon for the prosciutto, as we are non-red meat eaters, and it is still scrumptious! For a faster meal, I have used only bone-in thighs, to cut down on mess and fuss.

    Recipe #454306

    Delicious and different. Doesn't take as much time as it looks at first glance. (I don't strain the herb oil at the end, for instance. Just spoon it on--it looks beautiful). From the L.A. Times.

    Recipe #433191

    This is simply sublime. I believe this is lighter textured than the other turtle pies listed, because its cream base is whipped cream rather than evaporated milk or cream cheese. This calls for a homemade crust, but a store bought crust would not take away from its wonderfulness. My family has been treating me like a queen all week because of this little treat I sprung on them--I'm sure yours will too. This is from Southern Lady.

    Recipe #414738

    Every time I make this my family is very nice to me for an entire week! I wish I could credit the source but it's a recipe I copied down one time when I visited my mother in Missouri. I love looking through all her cooking books/magazines, and this was one of the keepers.

    Recipe #413197

    This is an easy delicious dessert. I'm addicted to a slice of it with my morning coffee--a bit crunchy reminiscent of biscotti, but a lot more flavor. From Cooking Light.

    Recipe #411770

    This is from Cooking Light. It's a delicious, creamy easy to make cake.

    Recipe #411422

    This is a delicious meal with many layers of flavor from the roasting of the wine, garlic, and herbs. Enjoy. I got this several years ago from the online recipes of Williams Sonoma.

    Recipe #407738

    This is from Gourmet magazine. We tried it the day after Thanksgiving to give us a buffer before diving into the leftovers. It gave us a deliciously different taste from the sweet potato/stuffing/turkey in our mouths, and an unusual grill experience as well. Enjoy!

    Recipe #401567

    This was recently in the L.A. Times. Very complex and interesting mix of flavors. A bit strong--so one drink is small. But I love cocktails that are off the beaten track, so I thought I would share.

    Recipe #398772

    This is a warm and wonderful salsa made from the aji mirasol chile. I discovered it after I posted a request for pure chile powder on this site, and a member directed me to This is a company in Seattle that grinds your spices directly before shipping. Along with my powder, I decided to try these whole chiles and the recipe on their site, and used it over grilled halibut. I am tough to please--I don't like a chile to burn my mouth, and to avoid that unpleasantness, I often end up with a dish that is too bland. This is a perfect in-between. There is enough heat for interest, but the chile does not overwhelm the delightful herbs and lime combination. I hope you enjoy!

    Recipe #397205

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