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    28 Recipes

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    An easy-peasy Fall Bake Sale favorite! And no baking whatsoever! What's not to like? You can even make the kids do it. We package this in snack-size zipper bags with the printed recipe found in the instructions below and sell for 75 cents each. Besides a tasty little snack, it's really cute. Just be sure to shop around for cute Halloween clip art when you're making "labels" for your snack bags. You can get about six recipes in two columns with font size 10, depending on your clip art. Since the yield depends on the size of your snack bags, that is up to you, and prep time includes the time it takes to fill the bags and attach the "recipe".

    Recipe #328605

    These are the greatest -- and since most of my family no longer lives in or near the West Side of Chicago or its next-door neighbor suburbs, we need something to get our fix. Imagine, right after we moved, we bought "Beefs" at a stand, and to our horror, found little bitty onion chunks and CARROTS mixed in the shreds of roast beef. This was definitely NOT like "back inda naybuhhood" !! Personally, we like slices, others like shreds, but still -- the only veggies allowed to be seen are the peppers tucked in once you load your sandwich. Make sure to get a good firm Italian bread loaf or crusty, full-bodied sandwich rolls. Wimpy, airy bread and rolls won't hold the "gravy", as we call it, and it's just not a Beef without that. And speaking of the gravy, yes, you really do want to add that many spices, as they'll cook down some. Cooking/prep times do not include cooling time. Another side note -- this is a great recipe to prepare and then leave on low in a crock pot for parties.

    Recipe #325366

    This was 2nd Place winner in the 1994 Chicago Tribune Holiday Cookie Contest. The baker: Carol Feezell. While I don't know Ms. Feezell, I most certainly admire her creativity and patience, and for difficulty she deserved first place. For the contest, she decorated the cookies with a confectioners' sugar/milk glaze, and then "package ribbons" of piped royal icing. They were adorable! She recommends high-quality individually wrapped rectangular shaped choccies, like Andes mints, Hershey's miniatures, or Lindt orange chocolate thins. I recommend buying an extra package of candies if your children are helping form them!

    Recipe #323508

    This was a staple on my darling Grandmother's Thanksgiving table. Grandma could bake such light, delicious morsels you'd think you were in heaven, and her veggies were usually pretty good. Sadly, meats were not her forte, so tasty, tangy, juicy things went well with her turkey. This might account for why I so fondly remember these.....just posting here for remembrance's sake...The onions were an addition depending on guests' tastes and Grandma's mood, sometimes she sauteed them in butter before hand, too...

    Recipe #323248

    A Christmas treat from way back, this is as close as I think I'm going to get to Mom's Famous Bourbon Balls, which we kids were NOT allowed to have. Strictly grown-up stuff, we were told -- mostly for the 20-plus special baskets for business associates Mom would put together every year. While sometimes we were enlisted to help assemble, we had to be older than twelve to sample ONE. Did we really have such patience then? If you have patience now, you can make these two weeks ahead of time and store tightly covered between sheets of waxed paper in a tin, old-school-style. Prep time includes time to crush wafers and grind nuts.

    Recipe #323034

    This was a Sunday dinner staple for some years in our family. Over time, tastes changed, spouses and children were added, (in some spouses' cases subtracted!) and then we thought the recipe was lost. This is a good approximation of what we used to have, and perhaps just a little bit healthier as well. Hope you like it! Mangia!

    Recipe #318672

    Always looking for that "one new dish" to add to the Christmas Brunch repertoire, but really, it's good any old time. This may be just a little rich for every day, but whenever you absolutely need to make a party out of breakfast, this'll do it! A basic strata dressed up a little .... easy on the cook, and most of the prep can be farmed out to the kids the night before. Prep time does not include time spent in the refrigerator.

    Recipe #318665

    My goodness -- the fat content and calories per portion were sky high in the original recipe, but really, it's not that bad, promise! Please see below for adjustments:

    Recipe #299413

    This came about when we were just about out of everything "good" and the Market Day order was coming in the next day, which means clearing out the freezer. For those who don't have Market Day, it is a fundraiser whereby you buy (mostly) frozen foods, some in bulk, thru your school, church, etc. and they receive 10% or more from your purchase. Some things are soooo much better than supermarket items. Anyway.....this is how I threw together a meal for the Fam on the quick and cheap, and also made room for the "good stuff". I need to post it, because none of my hungry little birds knows this was just a way to use stuff up, and now they want it all the time. Perhaps from scratch would be healthier, but it's for sure better than drive-thru!

    Recipe #298808

    My family's favorite version of sour cream potato salad. Fat-free sour cream is just fine in this recipe; sometimes I add a touch more garlic for a richer taste if I go with the low-fat version. My Mom likes it with some crisp bacon crumbles to garnish, but bacon makes everything taste like a party to her, so we try to make her happy. At least that's something you can add to individual servings, as well as grated sharp cheddar which my kids love. Me, I'm a purist -- just mix it and give me a fork!

    Recipe #298236

    This is my family version of what some call Cowboy Beans or Picnic Beans. There's probably as many names as versions, and here is ours! My kids loved this when they were little, after all-day outdoor soccer and called it Beanie Stuff. My sister calls it That Special Bean Thing I Always Ask You to Bring. It's very adaptable and forgiving, can be left in the crockpot at a potluck, or rushed a bit if the little ones are HUNGRY. This is for the stovetop, but can be changed to suit your needs. The one thing that should stay the same is the Maple Syrup -- it really makes the recipe!

    Recipe #296650

    This is so easy, it's almost embarassing posting it. Perhaps a version is already here, but this is how we do it. Try the chicken with homemade dumplings, like my daughter begs for, but DO make the dumplings separately in a steamer or separate pan, or it will take longer than an "easy-peasy" recipe calls for!

    Recipe #296338

    This recipe sounds very labor intensive, and probably is, but it's so much fun to do with the family -- if you can keep them from eating all the Rolos! It's probably a little on the expensive side, but on the other hand, if you just use some here and there in a goodie gift box or tray, they fancy it up right nice, and go a long way. You might want to decorate with colored sugars after dipping, but the vanilla chips with the chocolate of the Rolos looks pretty neat, all by itself. Prep/cooking times are very approximate, including time for preheating, unwrapping, squishing, etc. (but not cooling time) -- if you're more coordinated than me, you'll go faster! Servings are also "fluid", depending on how many Rolos and pecans you get in the bag. (I went by the estimate given in the nutrition info on the bag).

    Recipe #275902

    Okay, this is not for the kids' table, but it is a way to put something green on the holiday table. Maybe you'll even get an "oooooh" or two!

    Recipe #265882

    This is stupidly easy, and looks fancy! Makes an attractive side dish on a holiday table, but be sure to make lots if your family likes onions - they'll eat it up fast!

    Recipe #265494

    This is so good! You'd never expect a combo like this to be a hit with kids, but maybe the colors get them to try it. Anyway, it's always a hit at our house, and you can add or subtract different types of veggies according to what you have on hand. This is a favorite on the Thanksgiving table, and since the oven is so full, I usually bake this in a shallow dish. I've even baked it too long; it's very forgiving. Texture is best when baked 45 minutes to an hour, and eaten that day. Reheating can make the little cubes a tad mushy, but still tasty.

    Recipe #265492

    We've frequently had sticky-sweet sweet potatoes as guests. They're good, but my family doesn't like their dessert for dinner! This is another way to prepare a traditional food for Thanksgiving, and it goes so well with turkey. It's fast and doesn't take up much oven space, either, so I figure it's a win-win dish any way you look at it. For leftovers, my daughter likes to reheat it and add a plop of cottage cheese on top (which she then eats for breakfast).

    Recipe #265486

    This recipe is passed down to all of the girls in our family, I think maybe in the womb??? We have adjusted it over the years to reflect current measures and methods for baking. It is a very delicate dough, so is perfectly suited to making in a cool kitchen. This is the kind of cookie you like to have with a nice strong cuppa when you finally get a moment to yourself. My Mom used to hide a little cache of these in the freezer just for those few and far between moments.

    Recipe #236624

    This recipe comes from the back of a Holiday M&M's package. We first tried this recipe about 15 years ago (maybe more). Firstly, it is delicious and has become the most requested recipe for the giant family cookie party tray, no matter what holiday. It is a GREAT way to keep the kids out of your hair (or cookie dough, but hopefully they aren't both in the same place!) during holiday prep. The only hard part is spreading the dough in the pan, but if you chill the dough and use an offset spatula and take your time, it's not so bad. We double the batch, since when our kids were little they fought over who got to decorate more of the cookie with candy, and who got to eat more, and two pans were so much easier. It takes about 15 minutes for kids to adequately dot the jelly-roll pan with enough M&M's, and after that they get tired of "helping" in the kitchen. Cooking time includes chilling time.

    Recipe #236620

    This recipe combines some of our family heritages -- Scottish by way of Italy? If we tried to combine ALL of them at once, it would be a terribly wondrous thing! This delicious dark mocha (for the Italian)shortbread (for the Scottish)does satisfy the Grandmas of both the above backgrounds, and several batches are polished off at every Christmas brunch. If you have occasion to acquire a stoneware shortbread mold/pan, your finished recipe will make you the envy of every cookie baker you know, and it couldn't be easier.

    Recipe #236617

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