Recipe Sifter

No-bake lemon Jello pie with whipped topping folded into lemon gelatin and chilled in a graham cracker crust. Light, fluffy summer dessert ready in 20 minutes of active time.

It can't get much easier than this, sprinkle chicken breasts with seasoning and cook. A quick and easy meal for those picky eaters.

Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.

Simple buttered bread crumbs made with just 2 ingredients in minutes. Use as a crispy topping for casseroles, mac and cheese, baked vegetables, or pasta dishes.

This pizza dough recipe is the only one I use now.

Sliced cold roast beef with a bright tomato-vinegar sauce and a creamy Caesar-Parmesan dipping sauce. A 10-minute no-cook platter that turns leftover roast beef into a dinner party spread.

Chewy oat chocolate chip cookies packed with rolled oats, semi-sweet chocolate, and chopped nuts. Bake 9 minutes for soft and chewy or 13 minutes for crisp edges. Also works as bars.

Homemade raspberry liqueur made by steeping fresh raspberries in brandy for two months, then sweetening with a simple sugar syrup. Just four ingredients for a rich, fruity cordial.

A quick and easy chicken casserole main dish. Great to use up leftover chicken. Dinner on the table in 20 minutes flat.

Be a part of India's culture with this tasty spread that can make a scrumptious sandwich you will remember.

Chunky bittersweet chocolate cookies with hand-chopped chocolate bars and walnuts. Golden edges, soft centers, and pools of melted chocolate in every bite. Serve warm for maximum gooeyness.

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

Use on cakes or cookies or anywhere you need a sweet shiny glaze.

Bread machine multigrain loaf with whole wheat flour, multigrain cereal, buttermilk, and molasses. Includes both 1-pound and 1½-pound sizes with machine-specific adjustments.

I have been making this stuffing at Thanksgiving and Christmas for years. Everyone loves it, and that is the only stuffing they eat now.

A classic combination using fresh ingredients instead of dry and salty onion soup mix. Perfect for veggies or as a chip dip.