1,660 magee recipes

Light gelatin dessert made with sugar-free Jello and chilled applesauce instead of water. Cinnamon adds warmth. Garnish with mint, apple slices, and cinnamon sticks for pretty presentation.

Homemade banana butter made from 10 ripe bananas, maraschino cherries, and pectin. This spreadable fruit preserve yields 8 to 9 half-pints for gifting or stocking the pantry.

Homemade beef jerky made from flank steak marinated in soy or teriyaki sauce, then dried low and slow in the oven or smoker. Chewy, salty, and completely addictive.

Hearty bread machine rye bread made with whole wheat flour, rye flour, oat flour, and stale beer. Dense, earthy, and full of old-world character with zero fuss.

Vegetarian black bean sausage made with pureed beans, diced tofu, fresh corn, and sautéed vegetables set with gelatin. Sliced and served cold for an elegant plant-based charcuterie.

Ghoul-Ade is a jet-black Halloween punch made by mixing orange and grape drink mix with ginger ale and sugar water. Five minutes, five ingredients, seriously spooky.

Cranberry orange relish made in the microwave with fresh apple, ginger, and nutmeg. Ready in 10 minutes, this tangy-sweet condiment pairs beautifully with turkey, ham, or chicken.

Blended pear and ginger dessert made with ripe pears, fresh lemon juice, and a sliver of ginger. A three-ingredient, no-cook fruit puree ready in 10 minutes.

Honey roasted almonds with a sweet sugar-salt coating made from scratch. Oven-roasted first, then glazed with honey and oil on the stovetop for a crunchy snack.

Southern Sunshine is a citrusy cocktail punch made with Southern Comfort, fresh orange juice, lemon juice, and bubbly lemon-lime soda. Bright, boozy, and built for a crowd.

Low-calorie calzones made with frozen bread dough, stuffed with spinach, fat-free mozzarella, tomato paste, mushrooms, and a splash of red wine. Golden, cheesy, and guilt-free.

Chilled tomato-leek soup with fresh parsley, dill, paprika, and a splash of red wine. A vegetarian summer soup made with 2 pounds of ripe tomatoes, served cold.

The grilled chicken adds the "pop" to this traditional tex-mex recipe. I made this on game day for my boyfriend and me, and it was a hit!

Silky dumpling wrappers made from just flour and water, kneaded until soft and elastic. Roll thin, fill with your favorite filling, and boil using the 3-water method.

Vegan lentil camp chili made entirely from dry, shelf-stable ingredients. Just add water and simmer for a hearty, spiced trail meal. Lightweight, packable, and no cooler needed.

A from-scratch red chile sauce made with dried chile pods, cumin seeds, garlic, and oregano pureed smooth. The essential building block for enchiladas, tamales, and smothered burritos.