7,505 magee recipes

Strawberry sorbet made with pureed fresh strawberries, cranberry juice, and lemon juice. No ice cream maker needed. Freeze, blend, and refreeze for a smooth, fruity frozen treat.

Retro shrimp mold made with tomato soup, cream cheese, and gelatin for a spreadable party appetizer. Canned shrimp, diced vegetables, and tangy mayo create a 1960s throwback that's surprisingly good on crackers.

Dairy-free maple oat breakfast buns made with a bread machine, filled with toasted oats, raisins, cinnamon, and brown sugar. Soft yeasted rolls with no butter or eggs.

Cranberry orange bagels made with your bread machine, studded with dried cranberries and bright orange zest. A hint of ground cloves adds warm spice to these chewy, boiled-and-baked beauties.

Quick microwave refried beans made from canned pinto beans mashed with garlic and olive oil. Four ingredients and five minutes for creamy, homemade frijoles refritos.

Pan-seared chicken breasts topped with a creamy feta cheese sauce made from evaporated skim milk, chives, and crumbled feta. A lighter take on cheese sauce that still delivers rich flavor.

Easy vegan fudge made with margarine, cocoa powder, soy milk, and powdered sugar in a double boiler. Dairy-free chocolate candy with optional nuts, ready in an hour.

Dried apple pie reconstitutes dried apple slices in fresh apple cider, then bakes them under a flaky double crust with cinnamon and nutmeg. The Appalachian winter pie made when fresh apples are out of season.

Bread machine loaf made with crushed buttered popcorn mixed right into the dough. A quirky, buttery white bread with a subtle corn flavor and surprisingly soft crumb.

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

Chocolate cake sweetened with fructose instead of granulated sugar, made with cocoa powder and skim milk. A lower-glycemic alternative to traditional chocolate cake with a rich, moist crumb.

Watermelon rind pickle: sweet-spiced preserves made from the often-discarded rind with cloves, allspice, vinegar, and sugar. A Southern canning tradition worth keeping.

Creamy cinnamon cheesecake on a buttery graham cracker crust, finished with a vanilla sour cream topping and toasted almonds. Best made a day ahead for the richest flavor.

Old-fashioned breakfast cake with a cinnamon-sugar streusel topping. A simple, not-too-sweet coffee cake made from pantry staples in about 40 minutes.

Spicy-cool picante dressing made with mayo, sour cream, and Pace picante sauce with a hit of cumin. Drizzle it on salads, coleslaw, potatoes, or sliced tomatoes for a Tex-Mex kick.

Hot pepper salsa for canning, made with banana peppers, green peppers, garlic, brown sugar, and apple cider vinegar. Sweet-hot ketchup-based relish, makes 12 jars.