Recipe Sifter

Cream cheese chocolate chip cookies: a full block of cream cheese creamed with two butters for an extra-tender, slightly tangy cookie loaded with semi-sweet chocolate chips. Makes 4 dozen.

Make your kids wiggle with delight with this delicious jello cake that's fun to make and eat.

No-bake Mexican chocolate and mascarpone cheesecake with a cinnamon-chocolate-pecan graham cracker crust. Mascarpone and cream cheese filling set with gelatin and folded with whipped cream.

Ricotta and cream cheese blend with amaretto liqueur and vanilla in this lighter cheesecake where a graham cracker crust supports creamy filling that's less dense than New York style but just as satisfying.

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.

Golden amaranth shortcake made with amaranth flour, whole wheat pastry flour, tahini, and almonds, topped with crushed pineapple and a blended tofu cream. Dairy-free and honey-sweetened.

Classic Southern sweet potato pie with boiled sweet potatoes whipped smooth with butter, sugar, cinnamon, evaporated milk, eggs, and vanilla. This recipe makes two pies, because one is never enough.

Cherry chocolate chip cookies with chopped maraschino cherries, semi-sweet chips, and almond extract in a chewy brown sugar dough. Bake 8 minutes for chewy, 13 for crisp.

Chocolate hazelnut mascarpone torte layering a coffee-deepened chocolate butter cake with framboise-spiked mascarpone cream, fresh raspberries, and caramelized hazelnuts under a glossy chocolate ganache glaze.

Impossible caramel custard pie forms its own crust from Bisquick while baking. Brown sugar gives it a deep caramel flavor, with flaked coconut on top. Just blend, pour, and bake.

Impossible cheesecake made in a blender with Bisquick, cream cheese, eggs, and milk. No crust to prepare separately. It forms its own base as it bakes, topped with sour cream.

Pineapple fudge cooked stovetop with crushed pineapple, marshmallows, and pecans, then beaten to a creamy, old-fashioned finish. Ready in 30 minutes and yields nearly 49 pieces.

Crisp, buttery slice-and-bake cookies with brown sugar, a hint of nutmeg, and bold black walnut flavoring. Shape the dough into logs, chill overnight, and slice thin for a quick batch of 48.

Easy cheese Danish made with crescent roll dough and a sweet cream cheese filling. Only 5 ingredients and 10 minutes of prep for a bakery-style breakfast treat.

Dairy-free pumpkin tapioca pudding made with rice milk, tapioca flour, and canned pumpkin. Vegan, gluten-free, and ready in under 20 minutes. Optional licorice root adds a unique twist.

Bisquick pound cake with cream cheese, soaked in orange liqueur syrup and finished with a glossy apricot glaze. A bakery-worthy tube cake from a baking-mix shortcut.