Recipe Sifter

Thanksgiving pumpkin pecan bread with cinnamon, nutmeg, raisins and walnuts or pecans. Two large loaves of moist holiday quick bread for breakfast or gifting.

Use mostly whole wheat flour and grape seed oil to make these muffins much healthier without losing a bit of deliciousness.

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.

Bold, briny spaghetti alla puttanesca with San Marzano tomatoes, capers, black olives, and anchovies tossed in garlicky olive oil. This quick Italian pasta dish hits the table in 40 minutes with layers of salty, savory depth in every forkful.

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.

Canned salmon and rice casserole with a creamy cheddar mushroom sauce, topped with buttery cornflake crumbs. Retro comfort food baked until golden and bubbling.

Big blueberry flavor warrants big muffins, so fill the cups right up for oversized muffins that will please everyone. The cinnamon-sugar streusel is the crowning glory.

Low-fat curried carrot soup simmers carrots in chicken broth, then purees with curry powder and a dash of hot sauce. Four-ingredient pantry soup that's silky, vibrant, and surprisingly low calorie.

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!!

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

Creamy white sauce with dill, great for fish.

Packed with nutrients and the burger is also delicious. Serve these veggie burgers with whatever toppings you feel like.

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!

Loaded vegetable burger with corn, mushroom, peppers, spinach, carrot, and potato bound with egg white. Served with mint yogurt sauce. Vegetarian patties.

Just in time for Christmas, these delicious cookies made with molasses and brown sugar are full of the holiday spirit.