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    119 Recipes

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    I love Egg McMuffins from McDonald's (besides their milkshakes, they are one of the only other things I eat there). This version is quick and a little better for you (I think). You can alter the recipe a bit, if you'd like, and just use one egg, 1/2 a slice of cheese, and one piece of ham, and put the other half of the english muffin on top, like a sandwich (but then it's not open-faced, and it'd defeat the purpose of this recipe. :) ). I make this when I have an Egg McMuffin craving or when it's a late breakfast and I'm SUPER hungry, because it's very filling.

    Recipe #415612

    These are your basic oatmeal-on-the-top-and-bottom-with-fruit-in-the-middle dessert bars. I usually make them for a potluck or a get-together (along with something else), because they make quite a few, they're good if someone doesn't want chocolate, and most everyone likes them. Also, you can choose whatever flavor of pie filling you want for the middle. They also freeze REALLY well and taste really good cold (not that I would know from personal experience ;) ). Adapted from the Better Homes and Gardens New Baking Book.

    Recipe #414803

    This is a classic treat, but it is usually made in a big batch. I came up with this individual version one day when I was scouring the pantry for something sweet. I guess you can pat it into a square if you REALLY want to be authentic, but that would probably be quite messy, time-consuming, and it's easier to just eat it right out of the bowl.

    Recipe #411815

    These two recipes are from two cookbooks that I own (the curry chicken from "Cooking Jewish" by Judy Bart Kancigor, and the coconut rice from "The Joy of Cooking" cookbook), except that I made a few substitutions, and I have figured out how our family likes these. I usually open a can or two of green beans, and I just heat those up to serve with this, but any veggie would be nice.

    Recipe #407295

    A "rustic"-type bread that goes well with chili or stew (I recommend serving it with Recipe #156745 or Recipe #324768). This bread originally had a mix of 8 oz. beer and 4 oz. hard cider (instead of all beer), and you could do that as a variation on this recipe. I use all beer when I make it (a dark beer is probably best, like Guinness Draught or Shiner Bock, which are the two I usually use), and I adapted this recipe from a cooking blog that I frequently read. Note: When cutting this bread, I suggest putting down wax paper over the cutting board; otherwise, you will need to wash butter from your cutting board after each time you slice the bread. UPDATE: I have used 6 Tablespoons of butter (3 on bottom and 3 on top), and the bread still came out great. So, anywhere from 6-8 Tablespoons of butter will work in this recipe.

    Recipe #403212

    This is a quick and easy recipe to make on a weeknight or for someone with a crazy schedule. A dash of crushed red pepper can be added if you like a little spice. I adapted this recipe from Kraft.

    Recipe #402403

    This cake is a nice change from the usual pumpkin pie or plain gingerbread. It is also an attractive dessert to bring to a family dinner or any get-together, really. I found this recipe online, and it said it was originally taken from Sunset magazine. Update: After storing leftovers in the fridge, the cake texture becomes really dense. I am not sure if it NEEDS to be stored in the fridge, but this cake is best eaten on the day it is made (in our [my husband's and my] opinion).

    Recipe #401473

    This is my mother-in-law's double-crust pastry recipe for pie crusts, and I'm posting it for safe keeping. This is the crust that MUST be under every homemade pumpkin/pecan/any pie for our holidays (or my husband's side of the family thinks the pie is totally gross--haha). I titled this recipe as I did because it could have been my grandma's (her mother's), or it could have come from a church group, a recipe book, a neighbor, or some other source that I am unaware of. We (our family) has made single- and double-crust pies as well as peach cobbler using this recipe. It comes out flaky and tasty. NOTE: This recipe halves fine, but DOES NOT double well. If you want to make 4 pie crusts, make 2 separate batches.

    Recipe #401353

    This is a more cheesy, slightly less condensed-soupy version of the chicken pot pie. It is incredibly easy to make. While it has its differences in crust and vegetables, the updates are welcome, and the taste is still comforting. I usually don't serve sides with this because it has bread, veggies, and meat, so I wrote that it makes 5 servings. It fills an 8x8 baking dish. Adapted from Kraft Food and Family magazine.

    Recipe #400112

    Chocolate chunk oatmeal cookies are one of my favorites! For a twist, try Sun-Maid chocolate-covered raisins instead of chocolate chunks, or substitute 1/2 cup toasted pecans for some of the chunks.

    Recipe #398980

    This isn't authentic flatbread - it's a cheat. However, it's incredibly easy and quick to make, and it works in a pinch for serving with an Indian meal.

    Recipe #397905

    This is a recipe I got from a cooking blog that I frequently read, called Picky Palate. Among the many wonderful recipes that are on there, I tried this one first because I love to bake, and it looked fun. Enjoy!

    Recipe #395199

    This recipe is from Bakerella, is super popular, and is very good. They are time consuming, especially if you make them for the first time, so plan for a couple days. This is a unique treat to give as a gift or to serve at a bridal shower, a holiday party, or any get together. Enjoy! Prep time does not include chilling time.

    Recipe #391975

    My mom used to make this in the fall and winter when we were in high school, and it was one of the recipes I was sure to take with me when I moved out on my own.

    Recipe #390815

    This recipe is from my sister-in-law's mother, who was kind enough to share her recipe. I make these every Christmas, and my family looks forward to them every year. The yield depends on the type of cookie cutters you use (I estimated, based on 1 1/2"-size cookies). You can also substitute half brown sugar for half of the granulated sugar (which I do sometimes), if you'd like.

    Recipe #390439

    This recipe comes from The Pioneer Woman. This is a pretty sweet, rich cake that is strawberry shortcake in the form of a cake, with cream cheese icing. The cake has a dense crumb and reminds me of a pound cake. Oh - my picture is a 9-inch cake from a springform pan...the picture just got stretched a bit! I recommend using an 8-inch springform pan though, so the cake layers will be a perfect size. NOTE: The recipe is as PW wrote it. However, I recommend cutting the butter in the frosting by half, and just using 1/2 cup (or one stick). It will be more like a regular cream cheese frosting that way.

    Recipe #380624

    This recipe is out of a cookbook called "Small-Batch Baking" by Debbie Maugans Nakos. All of the recipes in it make just enough cookies/cakes/breads/brownies for 2-4 people, which is nice if you don't like tons of leftovers to tempt you. The cookbook suggests baking cakes in two 14 or 14.5 ounce soup cans (economical), but I found that one 4 1/2-inch springform pan (like the one shown in my picture) works fine for a 2-layer cake (plus, they are made for baking and bake evenly). Also, a tiny jar (1.25 oz.) of lemon curd (also in the picture) works perfectly for this recipe. Both were purchased at World Market. I frosted this cake with half a recipe of Recipe #230253 (with minor modifications - see my review on that one), but I have included the author's frosting recipe as well. Enjoy!

    Recipe #372330

    I found this recipe on a baking blog that I frequently read. These cookies have a Southwest flair that satify a chocolate craving with a little spicy kick! The original recipe called for 2 cups of nuts, roughly chopped and toasted, but I don't really care for nuts in cookies, so I never make them that way.

    Recipe #372085

    I will admit, this is similar to both the Hershey's and the Ghirardelli cookie recipes - the back of the chip bags are my best sources of inspiration. :) However, I live at high altitude, so I have changed it up a bit for that and for my family/our friends' tastes. I find that they never flatten (once out of the oven) and they stay chewy for several days. They also freeze well. My store-bought chocolate chip cookie-loving nephew even asked if I could make more of these once they had all been eaten. That was awesome. I have substituted Splenda for half of the granulated sugar portion, and it works well, but I think any more than that would compromise the texture too much.

    Recipe #367911

    I got this recipe from my mother-in-law, and she got it from her mother in Oklahoma. It tastes great, and it is a great addition to any get together. Note: We have tried making this with Splenda substituted for the sugar, and it alters the texture dramatically - to do this is *not* recommended.

    Recipe #365775

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