7,505 magee recipes

Bourbon pecan pie with a flaky homemade crust, gooey caramel filling made with light and dark corn syrups, melted butter, and a splash of whiskey. Holiday dessert at its most classic.

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.

Creamy Welsh fondue made with tender leeks, tangy Caerphilly cheese, and lager beer. A 30-minute Welsh cheese dip with crusty bread for easy entertaining.

Sweet and spicy candied pickle sticks made from dill pickles soaked in sugar with cherry peppers, celery seed, and mustard seed. No cooking, just patience. Addictively crunchy.

Whole grain shortbread made with amaranth flour, whole-wheat flour, rice flour, honey, and butter. Nutty, earthy, and naturally sweetened, this healthier shortbread bakes up in under 20 minutes.

Four-ingredient maple syrup souffle made with beaten egg whites, powdered sugar, and baking powder. Light as air with pure maple flavor in every spoonful.

Light fluffy strawberry frozen yogurt made from strained yogurt cheese, fresh berries, vanilla, and whipped egg whites churned into a cloud-like dessert. Tangier and lighter than ice cream.

Slow cooker orange chicken made with frozen orange juice concentrate and ginger, served over rice and topped with shredded coconut, fresh orange segments, and green onions.

Cherry turnovers made with frozen puff pastry and canned cherry pie filling, drizzled with a simple powdered sugar glaze. Just 4 ingredients for a flaky, bakery-style pastry.

Old-fashioned chicken spaghetti casserole made from scratch with a whole stewing hen, creamy mushroom roux, hard-boiled eggs, and melted cheddar. Makes two casseroles so you can freeze one for later.

Lancashire cheese scones made with Cheshire or Double Gloucester cheese, self-rising flour, butter, and a pinch of cayenne. British-style savory scone wedges baked golden in 15 minutes.

Orange and avocado salad with red onion rings on mixed greens, dressed in a citrus vinaigrette made with fresh orange juice, zest, and dry mustard. No-cook, vibrant, and refreshing.

Warm butter-rum sauce made with brown sugar, butter, and a splash of rum, poured over a fork-pricked pound cake so it soaks into every bite. Ready in 25 minutes.

No-bake Halloween spider cookies made by stacking peppermint patties on butter cookies, then piping frosting legs and candy eyes. A spooky craft kids can eat!

Three-ingredient chocolate balls made with chocolate chips and evaporated milk, rolled in chopped nuts. A no-bake chocolate truffle candy that's simple enough for kids to help make.

Two-ingredient chocolate ganache made with milk chocolate and cream. Serve as a rich truffle base with optional raspberry sauce and swirled chocolate bark garnish.