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    78 Recipes

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    This is a simple, low sugar jam that you can make in the bread machine or just do it the regular way. I make small batches, but you can double or triple it to your needs. Since it's low sugar it makes a great jam, ice cream topping, or yogurt mix in. I love it in my homemade yogurt!

    Recipe #517131

    Nothing better than fresh cherry crisp! I make this with fresh cherries. Sure, you can use canned, but it's worth it to go with the real thing. Doesn't matter what kind; just adjust the sugar a bit if you're using pie cherries. I made mine with bings.

    Recipe #516913

    This is a "mashup" so to speak, of a few recipes. My husband hates cauliflower, but I love it. I made these to go with salmon one evening. He ate them without knowing they had cauliflower in them, even had seconds and said he'd have them again if I made them. Once he found out they were "tainted" he even grudgingly agreed he'd try them again.

    Recipe #513370

    Fall and Winter are great times for pears, but I often find I have too many and inevitably some get too ripe to eat. I hate throwing them away so I like to put them into breads and cakes. I had an over abundance so I made them into a bread and it turned out delicious! I modified the recipe from another recipe of mine, so it is very similar with some changes to accommodate for the sweetness of the pears and the extra liquid. You could even put this into a square pan and serve with a light vanilla frosting for a cake, it's that good.

    Recipe #511068

    I was looking for a good bread to make rolls for Thanksgiving and maybe to turn into a bread pudding. I couldn't find exactly what I wanted, so I modified my whole wheat bread recipe and this was the delicious outcome.

    Recipe #509865

    I am not gluten intolerant, but I do like to bake with different types of flours. I have made this with more pears than apples, more apples than pears, Asian pears, Bartlett pears, and an assortment of apples. You can vary the amount of sugar depending on the sweetness of the fruit. Add fresh or frozen cranberries for a nice tart addition.

    Recipe #507578

    I love a good pumpkin bread, but what I love even more is experimenting with different squashes in my breads. This can certainly be made with pumpkin, or acorn, or other squash. I planted butternut this year and had a bumper squash and I have a pear tree and together they made a beautiful bread! The addition of the pepitas (pumpkin seeds) adds an amazing depth to the bread.

    Recipe #507503

    I was looking for something to do with the zucchini from my garden but I wanted it to be clean and healthy. I also wanted it to be rich and tasty because I wanted to treat my friends! I threw this together with dark chocolate and it turned out amazing. It is not overly sweet, but that could be rectified with another half cup of sugar. (I preferred less.)

    Recipe #507148

    Who doesn't love mini desserts? Of course your can make this just as easily as one large crisp, but I enjoy the portion control of the mini crisps. Bake them in either ramekins or half pint canning jars (they work GREAT, plus have lids for refrigeration). They are great for serving to guests or for a very small family, like mine. I can make eight mini crisps, freeze a few for later on right in their baking dishes, and reheat either in the microwave or the oven.

    Recipe #506702

    Who doesn't love pumpkin pie for breakfast? I love steel cut oats, but as a teacher and trainer, I don't have time to cook them in the morning. I did a lot of experimenting and came up with the following recipe for overnight oats in the fridge. Before I leave for work, I grab my jar of oats, put it in my bag, and head for the gym. I heat it up as soon as I hit work and I've got pumpkin pie for breakfast.

    Recipe #506701

    I love a good homemade pizza. This one is outstanding! The mixture of the sauce with the basil, fresh zucchini, garlic, and roasted pepper is amazing. It's not so "different" that the kids won't eat it, and it is better than anything you can get at a pizza joint. I use fresh local mozzarella and fresh local basil cheddar cheese to make it clean. BBQ sauce can come out of a bottle (organic), or you can find some amazing recipes here on Pizza crust recipe is also here online.

    Recipe #506128

    Love banana bread and I love my bread machine. The pair together is the best thing since sliced banana bread! This is a super moist, cholesterol and fat (except the small amount in the flour) free bread that you can just pop into your bread machine and let it bake! It's the best banana bread I've ever had, and ever made. I hope you'll enjoy it! Note: Recipe does not double well in the bread machine. Should be fine if you want to do it by hand and bake in the oven at 350 for 40-50 minutes.

    Recipe #506073

    I love farmer's markets and all the fresh berries that I do NOT have to pick! I brought home some fresh blueberries and blackberries and made a fabulous, healthy crisp. I am "leaning" into clean eating so have been modifying a lot of my favorite recipes to be clean, higher in nutrition, and even more awesome.

    Recipe #506017

    My new toy, a grain grinder, was aching for me to make some flour. I found a number of recipes for rye bread, but my husband made his "rye bread face" (similar to his miso face...he hates miso) so I decided to keep looking and finally cobbled this together from a few recipes. I ended up with three nice, delicious loaves! If you know you want caraway, you can mix it with the rest of the dry ingredients. I chose to fold it into only 2/3 of the dough so that I would not see the "rye bread face" again. By the way, he claimed it was very good and there was no hint of rye bread face. Win!

    Recipe #505214

    This recipe has a spicy, smoky kick and I love it! I reduced the fat and increased the flavor. Don't let the "make your own sauce" thing scare you. It's not hard and it's worth the effort.

    Recipe #505211

    What do you do with a boring day, 3 partial pints of blueberries, and too many cherries? You make jam! It started as most of my recipes do, with a whim. I realized I didn't have enough blueberries for blueberry jam. I had raspberries and blackberries, but I didn't want to put berries that would hide the blueberry taste. Ah HA! I had cherries! I hate pitting cherries, but for this recipe it's worth it. If you don't have a bread machine, no worries! Just use the timing found in other jam recipes that call for pectin.

    Recipe #504931

    We stopped by the farmer's market this morning and picked up fresh picked blackberries and raspberries. My husband wanted pie, but I didn't know if I wanted one pie or the other, plus I love pie but like to limit portions and let's face it, that's hard when you're cutting it. So I came up with mini pies! I made three blackberry and three raspberry and a big mess in the kitchen! The pies came out awesome, though.

    Recipe #504879

    This is a recipe based on a few different bread recipes that use fresh milled grain. It is completely whole grain and is just heady and delicious! It took a few tries with different recipes, different types of rises, etc. before I finally came up with one that worked. This takes some planning. You won't get a loaf in 4 hours, but you will get a wonderful, completely clean, bread that will impress the neighbors and make you feel awesome. Preparation time includes the soaking time.

    Recipe #504087

    Summer is the best time of the year because fresh, organic, local fruit is so readily available! This is a recipe I put together trying to stay with clean foods, local fresh fruit, and nut flour. I do not eat gluten free, but I love the way nut flours work in baked good. So this one is made using almond flour rather than wheat flour (but wheat would work fine) and I used very ripe fruit so didn't need all the sugar in other recipes. Turned out delicious! A definite keeper!

    Recipe #503169

    I couldn't quite find what I wanted for coconut ice cream recipe, so I put together a few and came up with this. Toasting the nuts and coconut is essential to bring out their amazing flavor.

    Recipe #502672

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