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"I make these every Christmas and they are the FIRST thing to dissapear off the goody treats! To jazz them up a bit, I drizzle them with melted almond bark once I have put the nuts on the rolos, and then I put Christmas sprinkles on them. I put them in the freezer for about five minutes to set up the almond bark. They keep REALLY well in freezer..."
"Perfect for the baby shower I just hosted! It was a hit and everyone wanted the recipe. I used pineapple sherbert rather than ice cream. Also would recommend not making large batches at a time because the kool aid/sugar/sherbert or ice cream starts to almost gel after awhile. BUT....PERFECT for a little boys shower!"
"these were pretty good...i think that I like a stronger flavored gingersnap but if you are looking for something with a mild flavor, give these a try!"
"Flavor is definetly spot on! I made the rice with the additional liquid and it ended up a bit mushy. I'm sure it will be great if I reduce the liquid next time. YUMMY!!"
"Really great summer evening recipe! I am not sure why this is called 'Creamy' Maque Choux because its not really creamy at all...I checked on the Food Network site to make sure I wasn't missing an ingredient, but nope. I added some extra lime and cilantro to spice it up a bit. Very good..."
"I make this with Almond Bark rather than white chocolate chips, and then toss in reece's peanut butter minis rather than the chocolate chips. And I throw in some Honeycomb cereal and popcorn as well. It is never lasts very long!"
"Really good! I cut back on the oleo and used fat free cream cheese. I also added a can of diced chiles and a little bit of cayenne pepper to spice it up. I have never seen corn dissapear so fast! Very versatile recipe that you could flavor/change to match any menu."