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    125 Recipes

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    Posting this for safekeeping, since it combines two of my favorite things -- cheesecake and guava. Adapted from "In the Sweet Kitchen" by Regan Daley. NOTES: 1. Fresh guavas are recommended for the filling, but I'm sure that canned ones would work just fine if, like me, you can't get your hands on a decent fresh guava in your area. 2. Allow at least two days to make this, because both the unbaked crust and the finished cheesecake need chilling time, preferably overnight. The unglazed cheesecake can be made up to 3 days ahead. Cook time includes chilling times.

    Recipe #373893

    Crisp fried pastries from Louisiana. Posted for ZWT, untried by me. Adapted from Saveur. NOTE: repeat ingredients are for separate parts of recipe.

    Recipe #373854

    Funny name for a boiled pudding from the Caribbean that is reminiscent of tamales dulces. Posted for ZWT, untried by me. Adapted from "Around the World in 450 Recipes".

    Recipe #373837

    Tropical pound cake with pineapple. Posted for ZWT, untried by me. Adapted from the May/June 09 Hannaford fresh magazine. NOTE: don't preheat the oven -- this cake is supposed to go into a cold oven! Cook time includes cooling times for both cake and filling.

    Recipe #373801

    This recipe uses sliced parsnips instead of mashed. Posted for ZWT, untried by me. Adapted from "Around the World in 450 Recipes" .

    Recipe #373763

    Posting this so I don't lose the recipe (again). This is an easy to toss together dessert using canned fruits. I'm sure fresh fruits would be fine in this as well, but you may need to increase the bake time and the amount of sugar. Adapted from

    Recipe #373747

    I haven't tried this yet, but it's another yummy-looking recipe adapted from a new Italian cookbook I just bought ("One Pot Italian" by Massimo Capra). Cook time is chilling time, and cook/prep times are estimates. Posted for ZWT

    Recipe #372401

    When you're all tiramisued out, this is another nice option for an Italian dessert. Adapted from "One Pot Italian" by Massimo Capra. Posted for ZWT, untried by me

    Recipe #372395

    Found this one on the recipe wall at Wilson Farms in Lexington MA. I haven't tried this yet (I haven't come across good fresh peaches lately), but I definitely intend to. If you prefer, the oj can be subbed with orange liqueur or peach brandy.

    Recipe #350883

    This is adapted from a lovely Land O'Lakes recipe. This makes a ton of itty bitty cookies that keep really well, but you may not get to find out how well (cookie guilt doesn't kick in as quickly with teensy cookies as it does with the full-size ones). ;) Notes: Cook time includes 1 hour chilling time. For extra orange flavor, I like to add 2 packets of True Orange to the dough.

    Recipe #350690

    I found this one in the local paper last year, lost it for awhile, and I'm now posting it for safekeeping. This is a little different from the other versions posted here -- no honey, no instant hot cocoa mix, and the chocolate flavor is doubled with cocoa powder and dark chocolate chips. If you are one for sweets with a spicy kick, you can use "The Heat is On" flavor from Peanut Butter and Co in place of the regular peanut butter.

    Recipe #350554

    Cookie recipe adapted from "Food From My Heart" by Zarela Martinez. These cookies remind me of little bites of really tender piecrust with a nice jammy filling. Cook time includes dough chilling time.

    Recipe #346992

    This is a great complement to TJW's Recipe#160252, or any grilled meats. Adapted from "How to Cook Everything" 10th Anniversary Edition by Mark Bittman. For the stock, chicken, beef or veggie works well.

    Recipe #346971

    Found this one in an old paperback cookbook from my Gram's collection (Seafoods 'n Seaports ... a cook's tour of Massachusetts). Haven't tried it yet, but it looks like it would be good. Prep time includes marinating time overnight. You will need some Portuguese rolls or New England style hotdog buns for serving, too.

    Recipe #346896

    This is a favorite in our house -- spicy, filling, comforting and quick (I know, the recipe makes this look long and involved, but it really only takes about 45 minutes start to finish, and there's very little chop-work). Reheats well, too. Kind of a Mexican take on the Italian classic of polenta with meat sauce. Adapted from a much-loved Cuisine at Home special edition. Ingredients listed more than once are not typos, but are amounts needed for each part of the dish. Because there's not really any significant passive walk-away time for this, prep time covers prep-work stuff, cooking time is the actual cooking part.

    Recipe #336218

    Yet another recipe that caught my eye in a cookbook sent to me by Midwest Maven in the Cookbook Swap 2008. Calls for a candy thermometer.

    Recipe #330320

    This was adapted from a cookbook boxed set ( The Magic of Skippy Peanut Butter and Juicy Welch's Jelly Gift Set) that I received from my partner (and Fall PAC 2008 mom) Midwest Maven in the Cookbook Swap 2008. :) Note: cooking time is actually chilling time

    Recipe #330294

    This was taken from the jelly half of "The Magic of Skippy Peanut Butter and Juicy Welch's Jelly Gift Set", which was sent to my by my partner Midwest Maven in the Cookbook Swap 2008. Serve this with dippers like cake cubes, peanut butter cookies, or whatever else strikes your fancy.

    Recipe #330252

    Another recipe adapted from a cookbook set I received in the Cookbook Swap 2008 from Midwest Maven. A little different than the other peanut butter trifles posted here. Again, cook time is actually chilling time.

    Recipe #330251

    Posted in response to a request. This masa has a different taste and texture than the uncooked masa used for the traditional tamales wrapped in corn husks. Unlike the uncooked type of masa, this doesn't require a heavy-duty mixer to achieve the proper texture. This masa is typically wrapped in banana leaves, and is more commonly used in South and Central America than in Mexico. Because there is no inactive time for this recipe, prep time is approximate and includes cook time. Adapted from "Tamales 101" by Alice Guadalupe Tapp.

    Recipe #318432

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