7,334 magee recipes

Curried sesame sauce made with tahini, curry powder, and soy sauce. A rich, nutty vegan sauce for mashed potatoes, pasta, biscuits, or roasted vegetables.

Orange champagne cocktail made with chilled champagne, ginger ale, and fresh orange juice, topped with floating strawberries for a bubbly brunch or party punch.

Drop biscuits loaded with browned sausage, onion, and cheddar soup made with Bisquick. Makes 4 dozen savory bites that are gone before they cool.

Fruity party punch made with cranberry juice, apple cider, orange juice, pineapple juice, and ginger ale. A non-alcoholic crowd pleaser for any gathering.

Silky apricot whip made with overnight-soaked dried apricots, honey, and low-fat yogurt. Four ingredients, a blender, and just 54 calories per serving.

Feed your craving for shrimp with this succulent dish made with a bit of garlic and cayenne pepper which gives it a wonderful taste.

Baked Australian Scotch eggs with hard-boiled eggs wrapped in sausage meat, coated in breadcrumbs and oven-baked. Classic British pub snack made lighter.

Koulourakia, Greek special occasion cookies made with olive oil, cinnamon, brandy, and sesame seeds. Egg-free, dairy-free, and hand-shaped into traditional forms.

Caramel rolls made with frozen bread dough, butterscotch pudding mix, brown sugar, butter, and cinnamon. A shortcut sticky bun with an overnight rise option.

Soft sour cream cookies with a sugar-pressed top, made from simple pantry staples. The sour cream keeps them pillowy and tender for days.

Three-ingredient raspberry butter made with crushed fresh raspberries, softened butter, and a touch of sugar. Spread it on warm toast, pancakes, or scones.

Chocolate spritz cookies made with cocoa and real butter, pressed into shapes and drizzled with melted semi-sweet chocolate. A holiday cookie press classic.

Crunchy cornmeal biscotti with hazelnuts, lemon zest, and cinnamon, shaped into fingers and baked until golden. A lighter cookie made with egg whites only.

Molletes are traditional Mexican cookies made with cornmeal, butter, egg yolks, and pine nuts. Lightly sweet with a sandy, crumbly texture from the cornmeal.

Rodgrod med flode is a Scandinavian fruit dessert made with red currants and raspberries thickened with cornstarch. Served chilled with cream and blanched almonds.

Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.