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    You are in: Home / Olive*'s Public Recipes
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    20 Recipes

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    13 Reviews |  By Olive*

    I make bread almost every week, and have made this particular bread recipe longer than I care to admit. It is soft, light, airy, and tastes wonderful. This recipe never fails me. This recipe can also be made into dinner rolls, but adjust the temperture for rolls to 325 and bake for 25-30 minutes.

    Recipe #218566

    6 Reviews |  By Olive*

    Here is a cake for your sweet tooth. I got this recipe from a co-worker in the 1970's. It is a rich, moist and delicious sheet cake. Serving size varies.

    Recipe #224999

    5 Reviews |  By Olive*

    I have been making this pie crust for 30 years. Using the wax paper to roll the crust out makes a perfect pie crust every time. I found it in a local church recipe book. It is flakey and very tasty!

    Recipe #218593

    3 Reviews |  By Olive*

    I got this recipe back in the 70's from a friend whom I worked with. It is a simple and delicious bar to make.

    Recipe #221066

    2 Reviews |  By Olive*

    This recipe has been around for a while. It is delicious casserole that can be made ahead time, if needed. The only thing I can add to this is a few of my personal preferences when making this recipe. Maybe they will be yours too. :) I like to use the brand Ro-tel tomatoes with MILD green chilies. If you like hot, by all means use the original. We just like the mild flavor better. Also, I like to mix the whole tomatoes and the diced tomatoes in a blender for just a few seconds just enough to break up the tomatoes a bit but, this is not necessary. I just like my tomatoes broken down a little more, yet not saucy. I also have used either sour cream or PLAIN yogurt in this recipe and both are equally good in my opinion. Same goes for the use of Monterey Jack cheese or Mozzarella cheese. We like the taste of either of those two cheeses in this recipe as well.

    Recipe #481486

    1 Reviews |  By Olive*

    A colorful and healthy dish!

    Recipe #512390

    1 Reviews |  By Olive*

    I have had this recipe for many years and I don't recall where I got it from. I think it was fron some amish cookbook. This is a really good snack cake. It's great for breakfast or brunch. This goes good with a good cup coffee or glass of cold milk.

    Recipe #357045

    1 Reviews |  By Olive*

    I got this recipe out of an old 4-H cookbook years ago. These peanut butter cookies almost melt in your mouth. They are packed with peanut butter flavor, but are light and delicate. You must let them cool on the baking sheet a few minutes after removing them from the oven because they can crumble easily if you don't.

    Recipe #362341

    1 Reviews |  By Olive*

    I got this recipe off of Libby's Pumpkin. It is a nice drink on a cold winter's day. This can be adjusted to suit your taste by the strength and type of the coffee you like, adding more or less of sugar, spice, or the use of whole, 2%, or fat free evaporated milk. I like using whole evaporated milk because it makes it creamier.

    Recipe #357039

    1 Reviews |  By Olive*

    Picking wild blackberries or dewberries is something we did every year for as long as I can remember. We usually make lots of jelly out of the berries, but we also made sure we have our fill of fresh berry pie while the season lasts. The recipe is for the filling only. I do not usually add any spices because we enjoy the full flavor of the berry. However, you can add a bit of cinnamon if you prefer. You can use your favorite pie crust recipe or use my pie crust recipe, which is tender and flaky & never fails me. Recipe #218593

    Recipe #252790

    1 Reviews |  By Olive*

    This is not a real sweet cookie. It is more like a shortbread cookie. This is a nice “tea cookie” for brunch or the holidays…..or anytime in my opinion! It tastes excellent with a cup of coffee or hot tea. You could also add a 1/2 cup of almond chips or ground almonds to this recipe, if you like.

    Recipe #357175

    1 Reviews |  By Olive*

    We love this pasta salad. It is simple and tasty. It is a great salad to take too get-to-gathers, or have on a hot summer's day. You just can't go wrong with anything you decide to put in this recipe. Any combination of the pkg. shredded cheeses can be substituted…… we like the cheese crumbles. Also, you can use pepperoni or turkey sticks instead of beef. It’s just whatever you like…it’s all good. You may need to add a little more or a little less oil & wine vinegar depending on your taste. Also, after I cooked the noodles, I cool them down quickly in a bowl of ice water for a couple of minutes; remove ice cubes and drain noodles in a colander. That isn't necessary to do, but it just helps cool the pasta down more quickly. I'm not sure about how many servings it makes. I think it could be about 10 to 12 servings, depending on what you may call a serving. At our house, it makes about 8 servings, Lol!

    Recipe #252930

    This is a delicious apple cake. I have made it for many years. I got this recipe off of a PBS cooking show in the late 1980's. The cake batter will seem very thick and more apple than batter, but do not to worry. It turns out just fine. You can use your favorite cooking apple. I like gala, fuji, golden delicious, just to name a few. The flavor of Carmel sauce goes wonderful with the cake, but it is very rich. I add only a tablespoon or so to my plates. And don't forget to top it with whip cream! This cake will stay good in the refrigerator for a week (if it lasts that long),and freezes well too.

    Recipe #254390

    A delightful Mocha Cake! Be sure to use a FRESH, strong cup of coffee that you like the flavor of. Do not use old coffee that has sat for a long period of time. It affects the flavor of the cake.

    Recipe #451032

    A delicious soup recipe that I got out of a1990's cookbook called, Live Long and Healthy.

    Recipe #488405

    Every time I make this cookie, I think of my Grandpa. It was his favorite cookie. He loved anything with coconut. I think I got this recipe out of an old church cookbook. I have made this cookie for nearly 30 years. I'm not sure of the amount of cookies this recipe makes. I never really count them. I think I can get about 3 dozen. It all depends on how much cookie dough you drop off of your spoon.

    Recipe #252616

    Cookie bark with a different look. It's a ghoulish treat for Halloween or anytime. This recipe only uses 1/2 package of your favorite sandwich cookies, but you might as well buy and extra package of vanilla/almond bark and make a second batch because it won't last long once your friends and family taste it. Serving size can vary.

    Recipe #488456

    This is just a plain toasted cheese sandwich, nothing fancy about it. Use any cheese or combination of cheeses you like. I like using pepperjack cheese once in a while too. It is delicious sandwich when you want something simple and quick.

    Recipe #357112

    I love whole wheat bread. I like making the dough into dinner rolls once in awhile for something different. This recipe is basically the same recipe as my Homemade White Bread #218566, except I use 100% whole wheat. I like using King Arthur's 100% whole wheat flour for making wheat bread. I like the true wheat flavor it gives. If you find the flavor of 100% whole wheat to strong and too dense, you can substitute half the wheat flour for bread flour to get a more light tasting flavor. The time is approx. for making the rolls as is the amount. I usally get 14 rolls, but you can get more or less depending on the size of roll you want. You can also make this same recipe into loaf bread if you want.

    Recipe #365160

    I have made these delicious treats for years. To me, they taste similar to those little snack cakes of years ago, "Hostess' Susie Q's"......only better! I got this recipe from a PBS cooking show in the early 80's. I'm not really sure of the prep and cooking time it takes to make these because I don't pay close attention to the time when I am cooking. I would say approx. 1-1/2 -2 hours from start to finish. This makes 15 large whoopie pies, but you can make them smaller. These freeze very well.

    Recipe #221008

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