1,660 magee recipes

Herbal oatmeal bath bags: a DIY skin-softening bath soak made with oatmeal, dried herbs, and a drop of essential oil. Non-food body-care recipe.

Traditional British pikelets made from a yeasted batter cooked on a hot griddle. Like crumpets without the ring, with a bubbly surface that soaks up butter and honey.

San Juan County fry bread made with flour, baking powder, salt, and water. Kneaded until elastic, hand-stretched, and fried golden. Serve with stew, honey, or jam.

Hot wine jelly made with sweet red wine and crushed chili peppers for a sweet-spicy spread. Serve with roasted meats, cheese boards, or crackers for a bold condiment.

Boiled baby potatoes dipped in a green broccoli cheese sauce made from blended broccoli and melted cheese spread. A fun, kid-friendly side dish ready in 30 minutes.

Blended red pepper pasta sauce made with sweet bell peppers, onions, garlic, and fresh basil. Oil-free, vegan, and ready in 45 minutes with vibrant color and flavor.

Citrus ice made with orange, grapefruit, and lemon juice frozen into a refreshing granita-style dessert. A light, diabetic-friendly frozen treat with bright triple-citrus flavor.

Soft homemade dinner rolls: pillowy yeast rolls made the old-fashioned way with milk, water, and active dry yeast. Pull-apart soft, golden-topped, and worth every minute of the rise.

Chicken fried steak done Southern style: steaks dipped in buttermilk, dredged in seasoned flour and crumbs, pan-fried crispy, then smothered in a from-scratch milk gravy made right from the pan drippings.

Lighter honey vanilla cheesecake made with reduced-fat cream cheese, cottage cheese, and fat-free ricotta on a gingersnap crust. Sweetened with honey instead of sugar and baked with steam for a silky, crack-free top.

Rhubarb lemonade, a pink, fizzy punch made by simmering rhubarb into a sweet-tart syrup, then mixing it with pink lemonade and lemon-lime soda. A refreshing, ruby-hued drink for warm days.

Poppy seed cake made with real vanilla bean and a folded meringue for an incredibly light, tender crumb. Topped with cream cheese frosting for a classic finish.

Chhole alu: North Indian chickpeas and potatoes in a tangy-spicy gravy with jaggery, tamarind, garam masala, and green chiles. A Punjabi street-food classic made vegetarian and satisfying.

Extra-firm Jello Jigglers made with double the gelatin for a bouncy, finger-food texture. Two ingredients, no cooking, and kids love cutting them into fun shapes.

Hawaiian bon bons made with melted white chocolate, macadamia nuts, flaked coconut, and orange zest, spooned into paper cups and chilled. The 4-ingredient candy that tastes like a tropical vacation.

Vodka slush made with orange juice, lemonade, tea, and simple syrup, frozen overnight into a scoopable boozy slush. A big-batch party drink that stays perfectly slushy.