Recipe Sifter

Thick, freezer-friendly broccoli cheddar chowder loaded with hash browns, corn, and pimientos. Mix it up, freeze it, then reheat for a cozy weeknight bowl.

Creamy strawberry banana breakfast shake with yogurt and honey. Healthy smoothie packed with fruit, protein, and natural sweetness for energizing mornings.

Reva's molasses sugar cookies: chewy, crackle-topped molasses cookies rolled in sugar before baking. Spiced with cinnamon, ginger, and cloves. The old-fashioned holiday cookie your grandma kept in a tin.

Fat-free chocolate cake leans on whipped egg whites and marshmallow creme instead of butter or oil for a light, fudgy crumb. No-fat dessert with cocoa, flour, and vanilla.

Tropical fruit salad with mango, papaya, Asian pear, and kiwi tossed in cinnamon sugar. No cooking, no dressing, just ripe fruit and warm spice.

Budget-friendly turkey drumsticks browned and braised low and slow with poultry seasoning until fork-tender. Just 5 ingredients and a couple hours of hands-off cooking for juicy, fall-apart meat.

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Grilled okra salad with charred pods tossed with tomato, onion and white wine vinegar. Simple Southern-style summer salad ready in 15 minutes.

Broiled chicken seasoned with cumin and oregano, topped with seasoned black beans, jalapeño, green onions, and melted Monterey Jack cheese. Tex-Mex made easy.

Tuscan tuna salad with kidney beans, olives, tomatoes, and a zesty picante-Italian dressing served over fresh spinach. A no-cook, protein-packed lunch ready in 20 minutes flat.

Light, crispy meringue cookies studded with colorful M&Ms. Only 4 ingredients and they practically float off the baking sheet. Great for holidays and parties.

Pineapple chicken with a homemade sweet and sour sauce - vinegar, brown sugar, soy sauce, and sherry - ready in 25 minutes. Serve over rice or chow mein noodles for an easy weeknight dinner.

Classic red wine sangria with brandy, triple sec, frozen lemonade, orange juice, and ginger ale for fizz. Mix, chill, and serve for an easy party pitcher.

Herb-seasoned chicken breasts marinated in white wine vinegar and fresh orange juice, then broiled until juicy. Served over wild rice drizzled with the savory pan drippings.

Pain au Sucre, Quebec sugar house maple toast: buttered whole wheat bread broiled with maple sugar until bubbling, topped with walnuts and cream. A 25-minute French-Canadian breakfast treat.

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.