Recipe Sifter

A spicy etouffee to enjoy over rice. Perfect to keep you warm on a cold winter's night...Or to enjoy on a sultry hot summer's day- you can't go wrong either way!

"Pudding and whipped topping -- the perfect combination for this yummy no-bake, cold and creamy pie."

Instead of tomato sauce, we use milk to make a creamy sauce, and with layers of mushrooms and cheese. It's just so easy for you to fall in love with this succulent lasagna.

Quick, easy and delicious recipe for you to make your own mincemeat that can be used for cookies, pies and other desserts!

Chunks of apples and pieces of walnuts make this cake super moist yet delicious.

A spaghetti squash casserole cooked with Gryuere (or swiss) cheese and fresh basil until the parmesan cheese is browned and the casserole is bubbling. Unbelievably low-fat, low-carb delicious goodness.

Homemade small batch German sausage from Nürnberg.

Spicy slow roasted chicken. It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make.

Crispy crusted chicken breasts stuffed with mushrooms and baked in a creamy sauce. Yum!

Crisp and tangy little cookies, reminiscent of the ones Sunshine used to make.

I've been making Headquarters Chili since before leaving Philly for Vegas in 1991. I use turkey meat, sometimes over rice, sometimes as Sloppy Joes, sometimes as a Tamale Pie. Traditionally I make it for Presidents' Day, but this year I'm doing it for Super Bowl Sunday. It keeps me off the Vegas Strip that replaces our lost Las Vegas Zoo.

Alaska sourdough pancakes built on an overnight starter sponge for tangy, tender flapjacks with old gold-rush flavor. A splash of baking soda gives them lift and a golden, crisp-edged griddle finish.

Perfect make ahead breakfast casserole for Christmas morning. Make it ahead the day before and pop in the oven in the morning for a great breakfast that can feed a crowd.

Experience the traditional Russian dish called, "Shashlik" Throughout the Middle East, South Russia, and Siberia this meal has been a favorite for centuries. Most of the western world knows this dish by its' Middle Eastern version called, "Shish Kabob." But on the Crimean peninsula and the steps of south Russia, Shashlik is a unique variant of the Shish Kabob dish most Americans know. It's a sweet/tart version of shish-kebab.

Very warm and filling. Lots of mushroom flavor and the barley was tender and plump. I used a bit of olive oil to sauté the veggies along with a healthy dose of garlic. Easy to make with easy to find ingredients, perfect for a cool fall or winter day.

This sweet marmalade is the perfect spread for toast, english muffins and pancakes.