Recipe Sifter

No-bake chocolate peanut butter cups with crushed potato chips and peanuts. A sweet-salty Canadian prairie candy that makes 75 bite-sized treats for holiday platters.

These are super and duper, just like the name. Creamy, rich and heavenly delicious!

Flank steak rubbed with garlic, red pepper, and seasoned salt, then marinated in Worcestershire sauce. Broil or grill for just minutes per side and slice thin across the grain.

Quick beef stir-fry with tender flank steak, crisp-tender cauliflower, and bright snow peas in a garlicky soy sauce glaze. Ready in 35 minutes using one skillet or wok.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Homemade Chinese vegetable stock built from dried shiitake mushrooms, ginger, Szechuan peppercorns, leeks, and tamari. A fragrant, vegan-friendly base for soups, stir-fries, and braises.

Frankfurter casserole combines hot dogs, bean and bacon soup, bell pepper, and mustard in individual ramekins topped with refrigerator biscuits. A retro weeknight classic.

Layers of cubed potatoes, zucchini, mozzarella, scallions, and fresh basil bake in egg substitute for this veggie-packed Italian frittata. Broiled tomatoes finish it.

Pepperoni focaccia panini with garden vegetable cream cheese, provolone, tomato, and bell pepper, baked in foil until melty. Cut into wedges to share.

Skinless chicken legs marinated overnight in malt vinegar, dry white wine, shallots, and fresh basil, then broiled until caramelized and tangy. A bold, pub-inspired twist on weeknight chicken.

Crab-apple jelly made with just two ingredients: fresh crabapples and sugar. No added pectin needed because crabapples are naturally high in pectin. A classic old-fashioned preserve with a gorgeous ruby color.

French Coquilles St. Jacques: tender scallops poached in fish fumet and sherry, served over buttery sweated leeks in a reduced cream sauce. Elegant and ready in 40 minutes.

Instead of deep-frying, these baked spring rolls have much less fat but still come out golden, brown and crispy. You will be amazed how delicious they are!

A frozen Oreo ice cream pie with 42 cookies, chocolate and vanilla ice cream layers, and a ring of whole Oreos standing guard around the edge. Topped with whipped cream and chocolate fudge sauce. No baking, pure indulgence.

Bay scallops poached in white wine with a bouquet garni, then draped in a velvety Dijon mustard and butter sauce with capers. A refined French classic from the Savoie region.

I created this recipe to use leftover holiday turkey. It's a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers