Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Registering is quick and easy.
Sign up for Food.com to share photos, show off your cooking chops, and connect to an enthusiastic and helpful community.
It's free and easy.
"Yes!!! I used creamy. They came out perfect. Chunky would've worked awesome too. Reminds me of the inside of a Reeses Peanut butter cup. I think this would be awesome layered somehow with chocolate fudge on top. Or you could use this as a filling for truffles...just make into balls and dip in chocolate. But, since I"m not into making a bi..."
Dec 25, 2012 on Food.com
"These were fine tasting but seem quite crumbly. I do not believe I over baked them. They have a light airy texture...sort of melt in your mouth. Unfortunately it's not the texture I was going for. Perhaps adding more flavoring would also help. Someone mentioned making these a pecan sandie would be nice -- I concur. They do sort of remind me ..."
Dec 25, 2012 on Food.com
"Yay! Just what I was looking for. I made these when I was a kid, and now I want to make them with my kids. They are so easy and delicious! Thanks for posting the recipe."
Nov 2, 2012 on Food.com
"I loved these! I made no changes except I was low on milk so added some water to make it enough -- about half the "milk" was water. I like the fact that it uses whole wheat pastry flour rather than a/p, and I like to use just egg whites too. These turned out perfect even though I was a bit skeptical when I was scooping that batter into the muff..."
Mar 15, 2012 on Food.com
"Love these! Just made them for a brunch. I used walnuts, but also made some nut-free. My kids are inhaling the nut-free ones. I made some mini-muffins by just using a level cookie-scoop of batter (sorry, not sure the size of my cookie scoop...probably 1 T. I just sprinkled stuff on top of the mini-muffins. For my regular size muffins, I use..."
May 29, 2011 on Food.com
"We love these! My hubby was wanting a chocolaty peanut butter treat, so I came upon this recipe. I used extra crunchy peanut butter (and put in an extra 2 T of it. I used a combo of melted dark chocolate chips, milk chocolate chips, and some milk chocolate flavored wafers -- melting them in the microwave at 50% power; I did that because I just..."
Mar 18, 2011 on Food.com
"I'll rate this as fair. I thought it was 'good' but the rest of my family didn't care for it. I don't always have the best luck getting them to eat new casseroles. They love beans, biscuits, and cheese, just individually and not mixed together as a casserole. Thanks for the recipe; I'm glad I tried it even if it didn't go over well for us."
Mar 13, 2011 on Food.com
"This turned out great. Great instructions, super video (made it look easy so I was sure I could try this, and wonderful recipes. I used carrots instead of crab for some rolls as my kids won't try fish. My nori was already 'half-sheet' size, and it worked perfect containing the filling as instructed. As for the sushi rice, I followed my rice b ..."
Mar 11, 2011 on FoodNetwork.com
"I've made my rice this way for the past few months and it always turns out PERFECT! Thanks you so much!!! Now, I finally can make white rice that is edible."
Jan 5, 2011 on Food.com
"I was going to add my 'perfect' recipe, but yours is about the same! I love the simplicity of this. I boil my water in the microwave, add it to the rice and spices in a 8" sq glass dish, cover with aluminum foil, and put it in the oven; and it's ready in an hour. It even works for me to let the covered dish sit in the oven for an hour or two be..."
Apr 2, 2010 on Food.com