3,201 magee recipes

Old-fashioned wild plum jelly made with fresh plum juice, dry fruit pectin, and sugar. A traditional grandma-style preserve with a tart-sweet edge that captures wild plums at peak season.

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

Berry blue Jello shots made with vodka and extra unflavored gelatin for a firm, sliceable set. Just 4 ingredients and 5 minutes of prep for your next party.

Rolled oatmeal cookies with whole wheat flour, dried fruit, and buttermilk. Thin, crispy cut-out cookies made with oil instead of butter, no eggs required.

Fennel focaccia made with frozen bread dough, olive oil, fennel seeds, and cornmeal. A crispy, aromatic Italian flatbread appetizer ready in just 30 minutes.

Homemade fried elephant ears: sour-cream and buttermilk dough rolled thin, slit, fried golden, then tumbled in cinnamon sugar. State fair pastry made in your own kitchen.

Light-as-air meringue kisses and edible shells made from egg whites, powdered sugar, and almond extract. Fill the shells with whipped cream and fresh fruit.

Spicy hot dog mustard made with Dijon, yellow mustard, and honey. Three ingredients, no cooking, and sharper than anything from a squeeze bottle.

Caramel snappers made with toasted pecan halves, melted vanilla caramels, and a semi-sweet chocolate top. A three-ingredient candy that looks like it came from a gourmet chocolate shop.

Spinach feta rolls: crisp phyllo wrapped around a lemon-bright spinach, feta, and dill filling, baked golden and sliced into bite-sized pieces. A lighter, healthier spanakopita made with egg-white wash instead of butter.

Light peach Bavarian cream dessert made with pureed peaches, peach yogurt, whipped egg whites, and real cream set with gelatin for an airy, no-bake treat.

Vegan cheese sauce made with nutritional yeast, flour, garlic powder, and margarine. A dairy-free nacho-style sauce that thickens on the stove in under 20 minutes from pantry staples.

Whole grain carrot muffins sweetened with honey and molasses, packed with bran, raisins, and pureed fresh carrots. High-fiber breakfast muffins made in a food processor.

Diabetic-friendly frozen orange bars with a fluffy whipped filling sandwiched between graham crackers. No-bake, low-sugar, and made with orange juice concentrate and skim milk powder.

Creamy potato salad made with eggless mayonnaise, white vinegar, celery, and onion. Egg-free and simple to assemble with boiled potatoes. Topped with paprika.

Simple cookie frosting made with powdered sugar, butter, vanilla, and cream that pipes smoothly for decorating sugar cookies and cut-out cookies.