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    231 Recipes

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    A want-to-try recipe from Best of Country Cooking.

    Recipe #299357

    I made this cake for my DD's 8th birthday. I got the "pattern" from Family Fun - the original recipe and instructions are below, but as you can see from the pic, I made some changes to suit our tastes. Serving size is a guesstimate, as is the cook/prep time since that will be determined by your cake recipe and how fast or elaborately you decorate!

    Recipe #296813

    One of my kid's favorite things about their birthdays is watching me create their birthday cakes. This is one that I made for DS#1's 6th Birthday - I got the "pattern" from Family Fun. I printed the checkered flags and banner on the computer, "laminated" by using clear packaging tape on the front and back and then trimming to fit. The number of servings (16-20) is a guesstimate, as well as prep/cook time since it depends on your cake recipe and how quickly you decorate.

    Recipe #296607

    From Chinese Cooking the American Way. Sometimes I double the sauce and add extra veggies and chicken (Recipe#276717) to make this a main dish. The recipes in this cookbook are vague on times; I will update with more specific times the next time I make this.....

    Recipe #295697

    From "Chinese Cooking the American Way". My mom wasn't much for cooking, but she would make these for me every year on my birthday during my teen years - I always requested them! When I moved out, she gave me the cookbook. I no longer eat egg rolls in restaurants - these are so much better! My kids love to help roll them up - it becomes quite an event when we have them! They freeze very well - my mom used to make up a batch and freeze them in packages of two so that we could take out a couple here and there as we wanted them. It was just the two of us, so that worked well. I have a family of five, so have to double the recipe if I want any left for freezing...These days, I'm always trying to cut fat and calories, so will often set aside some of the filling for myself before making the egg rolls - it's so yummy that it satisfies me and saves my waistline from the frying! Times are a guesstimate, as there are no times listed in the recipe for things like marinating (not included in time estimates) and sauteeing the veggies - and I haven't actually timed myself when I've made them in the past. The next time I make them, I'll try to remember to write times down....the amount of egg rolls will vary depending on how much filling you use for each one. The recipe yields 30-35 according to the cookbook; however, I usually end up with between 18-24 because I put more filling in them....if you do also, you won't need all of the egg roll skins......

    Recipe #295384

    This is what my DH referred to as a bad meal gone good....it began as a light and healthy recipe I found in a magazine and after I made the sauce, it was so bad that I threw it out and started over. I changed it so much that it only bears a faint resemblance to the original. This is the result, not quite as healthy as the original - but it tastes a lot better! I have made it many times over the years - but never wrote it down until now ! So...here ya go! Hope you like it as much as my DH and kids do. :)

    Recipe #290388

    I am gradually going through my collection and finding so many treasures and memories as I do! I made this so long ago - and I can remember it just like I made it last week! I made it for one of my DH's first Father's Days and everyone who had it raved over it. Cool, creamy cinnamon-laced vanilla ice cream, topped with a layer of crushed chocolate cookies, then topped with a layer of coffee ice cream. It couldn't be any easier to make, it's no bake, and it makes a lovely presentation! I think I can even taste it now.....Man, I've gotta make this again soon! **There's not a serving size on the recipe, so I'm guessing on that....you can also substitute 1 1/2 cups Cool Whip for the heavy whipping cream and 1 Tbsp. sugar.

    Recipe #289441

    I love peaches, so I naturally like this! You may want to double the amount of peaches. I actually stock up on fresh peaches from the farm when visitng relatives while they are in season and freeze them - I rarely use canned. I am submitting the original recipe, however as I know many do not have access to peach farms! This crisp has a bottom crust and a crumbly, oat-y topping....Good warm with or without ice cream and cold.

    Recipe #289322

    Another recipe from what I call my from-here-and-there-and-everywhere collection. I Don't know where I got it....I know we liked them a lot because it has a blue star sticker (my system of remembering which of my tons of recipes I have made) on it and the blue stars were pretty - so I would have used them on the recipes that we really liked! :)

    Recipe #289307

    I found this in my collection of recipes from here and there and everywhere, meaning I don't know here it came from. I know I have made it because it has a star sticker on it - I always place a sticker on the recipes I make so I can remember which ones I've tried. This one has a silver star. At one time, I had a color-coded sticker system - silver meant we liked it, not LOVED it. At some point, however, I ditched my system because I couldn't find anything BUT silver stickers around the house - so I started sticking silver stickers everywhere....I'm going to go ahead and post it....I'll have to make these sometime soon so I can update this description....Chilling time for the dough is included in prep time.

    Recipe #289304

    Another recipe from my Granny. It's actually named "Best Cobbler Ever" and it is the one I usually turn to when those fresh Georgia peaches are in season! With three little helpers in my kitchen, it's not always quick and easy -- but if you are making it by yourself, it is! Once you get the peaches peeled and sliced, it's in the oven before you know it. It's good warm with ice cream on top, or cold straight from the fridge...

    Recipe #289288

    This is our favorite cornbread recipe....concocted after much time fiddling around with "traditional" recipes trying to convert them into a healthier alternative using whole grain flour. My kids could make a meal of this by itself. If you're going to give it a try, serve warm (of course); slice pieces in half horizontally and spread with butter and additional honey, replace tops and enjoy! :) Posted for safe-keeping; made public at the request of a friend. *NOTE* If using store bought all-purpose or wheat flour, flour amounts will not be the same.

    Recipe #288859

    From Breadbeckers, where I order my grains and bread baking supplies. After baking the tortillas, I place in a tortilla keeper, or a covered dish - which serves dual purposes. It keeps the tortillas warm and the warmth also softens them up, making them easier to roll up once filled. Cooking times are estimated, as I have not actually timed myself making these yet and the recipe does not specify. Posted for safe-keeping; made public at the request of a friend. *NOTE* Flour amounts will not be the same if using store bought all-purpose or wheat flour.

    Recipe #288787

    From the back of the Quaker Oat Bran hot cereal box. These are not indulgent, fluffy muffins by any means, but tasty little healthy ones! They make a nice healthy breakfast or snack - I usually make them as a nutritious snack to take along when we are going to be gone and active all day, as they hold up well when wrapped and tossed into tote bags, backpacks, picnic baskets, etc. I usually make mine with the raisins, but I'm sure the blueberries would taste good, too.

    Recipe #288786

    Another recipe from Breadbeckers - the co-op where I order my wheat and bread baking supplies from. Posted for safe-keeping - made public at the request of a friend....and for any fellow wheat grinders out there! :) **NOTE**Flour amounts will not be the same if using store-bought all-purpose or wheat flour.

    Recipe #288781

    Another recipe from Breadbeckers- the co-op where I order my grains and bread supplies from. Posted for safe-keeping; made public by request for a friend and for any fellow wheat grinders out there! :) Yield amount is an estimate.....I can't remember if these yield more than a dozen..... **NOTE** Flour amounts will not be the same if you are using store-bought all-purpose or wheat flour.

    Recipe #288780

    Originally from Taste of Home. I make this during the Christmas Season - It's loaded with scrumptious ingredients such as coconut, mandarin oranges, dates, cherries, chocolate chips and almonds.

    Recipe #288754

    From Taste of Home. I recently made these (for Super Bowl Sunday). My DH took them to a neighbor's house - I had another commitment, so arrived much later. As it was a small gathering, I thought there would be a lot left over - they left me TWO!!

    Recipe #288688

    This is my bread recipe that I make twice a week - makes great sandwich bread and toast! If I get too busy and buy bread from the store, it's not long before my children protest and make the above request. No kidding - one has even told me at the store, "You can buy that bread, but I'm not going to eat it! I want YOURS!" There's nothing like the smell of fresh bread baking in the oven - guaranteed to bring the kids running in from outside trying not to miss the moment when I pop it out of the pans. They know if they're there at the right time and ask with those big blue eyes, they're sure to get a warm slice spread with butter.....talk about comfort food!!! Posted for safe-keeping - made public at the request of a friend who calls me "The Bread Lady" - anytime we have a field trip with a picnic, she is always inspecting my kids' lunches trying to figure out my "secret".....she brings her kids over and says, "See how good that bread looks? If I could get my bread like that, wouldn't you eat it?" I don't even know what my secret is.......but here's the recipe for you! Good Luck! I mix and knead this with a KitchenAid stand mixer using the dough hook attachment. **NOTE** Flour amounts will not be the same if using store bought all-purpose or wheat flour.

    Recipe #288672

    This recipe is from Breakbeckers - the co-op where I order my grains & bread supplies from. Posted for safe-keeping - made public at the request of a friend....and for any fellow wheat grinders out there. :) **NOTE** I do not know the substitutions for all-purpose/store bought wheat flour. The flour amounts will not be the same.

    Recipe #288628

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