Recipe Sifter

White cake mix studded with chopped Oreos and layered with homemade vanilla frosting. A two-layer cookies and cream celebration cake that comes together with minimal fuss.

A no-bake holiday chocolate dessert with a vanilla wafer crust, buttery filling, and cocoa whipped cream layered with walnuts, bananas, and cherries. Chill overnight and slice.

Southern Carolina apple cake packed with 3 cups of diced apples and chopped nuts, finished with a warm brown sugar butter sauce poured right over the top. Dense, moist, and deeply comforting.

Overnight apple French toast assembled the night before and baked in the morning. Caramelized brown sugar and Granny Smith apples on the bottom, custard-soaked bread on top, served with a warm apple-cinnamon syrup.

Vermont apple pie with layered tart apples, gingersnap-crumb streusel, crunchy walnuts, and a final pour of pure maple syrup. A New England-style heritage pie with deep fall flavors.

Golden raisin bread with bread flour, whole wheat, wheat germ, cinnamon, and ginger. Bread machine dough that can be baked in the machine or shaped into two loaves by hand.

Chewy Rolo cookie bars: a yellow cake mix base studded with halved Rolo candies that melt into rivers of chocolate caramel. Five-ingredient bake-sale magic.

Peace Pie layers mincemeat and spiced pumpkin custard in a single pie shell for a holiday mashup that combines two Thanksgiving favorites in every slice.

Flourless chocolate cake made with 9 ounces of semi-sweet chocolate, 7 eggs, and butter. Dense, fudgy, and naturally gluten-free with just 5 ingredients.

A terrific side dish that has a scrumptious taste that goes well with any kind of dinner you prepare!

Bouillabaisse loaded with red snapper, shrimp, scallops, clams, and oysters in a saffron and orange-zest tomato broth. The Provencal seafood stew that defines Marseille kitchens, served with garlic bread and rouille.

Pozole Jalisco simmers pork, chicken, and hand-prepped hominy with tomatillos, dried red chiles, and toasted pepitas for a Mexican Sunday-supper soup with brothy depth and bright garnishes.

Chicken Francaise: Parmesan-crumbed chicken cutlets browned crisp, then baked in a bright lemon-butter sauce with garlic and parsley. The Italian-American classic, served over rice to soak up every drop.

Hearty Michigan minestrone with dried lima beans, bacon, salami, cabbage, and fresh herbs simmered in chicken broth. A meaty, Midwestern take on the Italian classic.

Delicious and crisp cookies, all my family love these cookies!

Bacon clam chowder is a New England-style soup with minced clams, smoky bacon and half-and-half, simmered overnight for deep flavor. Skimmed and finished with seafood seasoning the next day.