Recipe Sifter

Big-batch homemade hot chocolate mix. Cocoa powder, powdered milk, creamer and sugar whisked together. Store in jars and scoop ⅓ cup per mug for cold-weather sipping.

A surprisingly wonderful combination to try on your next ooey gooey grilled cheese sandwich.

It's hard to resist these fresh strawberry shortcakes. Easy to make, and always popular. Next time when you get some fresh strawberries, don't forget to make these yummy strawberry shortcakes.

Double-chocolate oatmeal cookies built on cocoa-laced dough with rolled oats, semi-sweet chocolate chips, and a touch of whole wheat flour. Chewy, hearty, and twice the chocolate of a classic.

Fillet of sole sautéd in herbed butter. Very quick and easy. Serve with carrots and snow peas to make it a meal.

Traditional Chinese Recipe. You can cook this kung pao chicken in many ways, it depends on your own flavour, this sweet juistice should be loved by kids and women!

Blueberry cornmeal muffins blend whole wheat and yellow cornmeal with juicy berries, brightened by orange zest and buttermilk. A wholesome breakfast bake with rustic golden crumb.

This colorful chutney is a wonderful rendition, particularly during the holiday season. You can store the finished product in the refrigerator for 2-3 weeks. Many thanks to AquaExerciser friend, Lorelyn, for sharing this delicious concoction!!

Smoky barbecue meatballs simmered in a sauce of ketchup, brown sugar, tomato paste, and liquid smoke. A crowd-pleasing party meatball that holds well in the slow cooker.

Pecan tarts with caramel sauce: flaky homemade pastry shells filled with a brown-butter pecan filling, baked golden, then drizzled with silky amber caramel. Individual holiday tartlets worth the effort.

Not too sweet, these scones are perfect to enjoy with a cup of warm tea!

Tender blueberry cream cheese muffins made in the food processor with cake flour, juicy berries, and a tang of lemon. Soft cake-like crumb, ready in 45 minutes.

Adapted this recipe from Foodnetwork magazine, I made a few changes to make it a little healthier but still taste decadently delicious.

Refreshing Bulgar salad with garbanzo beans (chickpeas).

Creamy white sauce with dill, great for fish.

HS notes: Deb uses raspberries in her recipe, but I saw some fantastically sweet, beautiful blackberries at my market this weekend, and swapped in an equal amount of those. I imagine blueberries would be a lovely substitute, or strawberries as well! Also, Deb shapes her dough into a square before cutting into individual scones, my dough wanted to go circular, so I went with it - I ended up cutting the disc shape into six large wedges. Either way!