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"I copied a version of this recipe out of Bon Apetit a few weeks ago, but they're pretty darn similar. Wow, what great bars. I cut way back on the butter (used 2 tablespoons as there's plenty of fat in the peanut butter already, and they are still just delicious. I also used grape jam, and since my peanut butter was crunchy I had no need of the..."
Mar 25, 2011 on Food.com
"Oh, my gosh, these are so freaking delicious. I tried them out a few weeks ago for my husb, who can eat his weight in cookies. He loved them, and asked for them again this weekend! I bake them (28-29 minutes in a 9 x 9 pan so they come out nice and THICK, and they are so soft and gooey it makes my mouth water right now thinking about them. Th..."
Mar 25, 2011 on Food.com
"This is lovely stuff! I'd never heard of frog eye salad before, but got assigned to bring it to a birthday dinner. I liked that your recipe used vanilla pudding instead of tons of whipped cream, and it was not hard to throw together. It makes a GIANT bowl and I was worried about bringing a bunch home, but everyone mowed through it and took away..."
Mar 22, 2011 on Food.com
"Phenomenal rolls! I used 2 c. of freshly ground whole wheat flour and reduced the yeast to 4 t., and then ended up using about 6 c. of flour total since my dough was so sticky. I ended up with nearly 40 fist-sized rolls, and everyone made short work of them. They are at their absolute best hot from the oven, but even leftovers are wonderful, pl..."
Dec 25, 2010 on Food.com
"Oh, wonderful! My husb loves butter pecan ice cream, so he was all over these cookies when I proposed them. I couldn't do the sugar/salt topping because he wouldn't go near it, but regular sugar was the perfect finishing touch. I used the butter rum flavoring, chilled the dough for 24 hours and used a teaspoon scoop. Simply perfect, and sure t..."
Nov 29, 2010 on Food.com
"Wonderful! I used brown sugar, half whole wheat flour and stirred in a few chopped peanuts, but otherwise followed the recipe. A half batch yielded nine perfect muffins, and my husb is crazy about them. The texture is not at all dense like I thought it would be, and the oats give a nice chew. I'll definitely keep this recipe. Thanks."
Sep 12, 2010 on Food.com
"Ooh, yummy. I never thought to add vanilla before, but it completes the recipe perfectly. The trick is to take your marshmallows off the heat before they're all the way melted, and just stir the last lumps until smooth. If you overheat your mm's then you'll have hard bars. Learned that the hard way. Thanks for a great new idea on an old favor..."
Aug 19, 2010 on Food.com
"Very good. I made little shrimp pot pies with this, which I haven't made in years because I don't like to make recipes that include canned soup. I left out the chicken bouillon granules and just put in a bit of Better Than Bouillon when I mixed up my pie filling. Worked like a charm. This has opened up a whole bunch of possibilities to me that..."
Jul 6, 2010 on Food.com
"Oh, YUMMY! Thanks for the detailed instructions, they made it quite easy. Funny, it never dawned on me to make my own tortillas until I spotted a metal tortilla press for sale on a very top shelf at Rancho Market. I have made them twice now, and found that the addition of about 1/8 t. to 1/4 t. of xanthan gum to the flour makes them a little le..."
Jun 30, 2010 on Food.com
"Oh my GOSH, this is good. I love frozen yogurt, and this is just simple, absolutely pure stuff. I have also made it with an orange zested in and a teaspoon of orange extract, which is fantastic. Thanks so much."
Jun 18, 2010 on Food.com