Recipe Sifter

Swiss Miss mousse is a 3-ingredient chocolate mousse made by dissolving hot cocoa mix in boiling water and folding it into whipped topping. No cooking, no eggs, light and airy, and chilled to set in about 30 minutes.

Sweet and sour rhubarb-pomegranate filling is topped with a buttery and flakey pastry. Serve the baked warm and juicy cobbler with some cream, delicious.

Buckwheat pancakes blend buckwheat and whole wheat flours with skim milk and egg whites, sprinkled with wheat germ on the griddle. High-fiber, low-fat breakfast pancakes ready in 30 minutes.

A delicious variation of coleslaw made with sweet bell peppers and tabasco sauce.

I love this pumpkin pie, it is wonderful, all my family love it.

Moist homemade banana bread made with three ripe bananas and a full cup of sour milk. The buttermilk-style batter bakes up tender with a tight, even crumb and rich banana flavor.

Use this when you find a recipe that calls for dried Caesar Salad Dressing mix.

Refrigerated biscuit dough is used in this recipe. Fill with your favorite jam or preserves, if you like.

Excellent soup. I didn't stir in the cream because the taste was so good without it. Amazing extra flavor of fennel seeds. Thanks.

This was the best pie that I have ever made and I have made quite a few. It taste like the most decadent dessert ever.

Lacy potato pancakes (latkes) are the classic Jewish fried potato pancakes traditionally served at Hanukkah. Crispy, golden, and lacy-edged, served with applesauce and sour cream.

Cream of cauliflower and cheese soup combines tender florets, sharp cheddar, and a basil-scented broth thickened with a butter-flour roux. A silky bowl finished with buttery croutons.

Whole wheat banana bran muffins made with no butter or oil. Ripe bananas and low-fat yogurt keep them moist while unprocessed bran and whole wheat flour pack in the fiber. A healthy grab-and-go breakfast in 30 minutes.

Crustless salmon quiche: low-carb, gluten-free, weeknight-fast. Canned salmon, sharp cheddar, eggs and milk baked with fresh basil, tarragon, oregano, and parsley into a tender herb-flecked custard.

Red tomato preserves made the old-fashioned way: whole peeled tomatoes steeped overnight in sugar, then simmered with thinly sliced lemon until the syrup runs clear and thick. A vintage canning classic.

Lemon curd coconut macaroons with bright citrus centers spooned into chewy meringue cookies. Five ingredients, no flour, naturally gluten-free.