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"Made the bread three times and it disappeared quickly. The only thing I did different from the original recipe was I used a rounded 1/4 cup of Splenda for the sugar and additionally added 2 Tbsp. brown sugar. After cooled I cut up into bite size pieces and served with jarred spinach dip. Highly recommend trying it. Thanks for the yummy, but easy b..."
"Made these for Thanksgiving and everybody loved them. Thanks for such a simple, yummy, recipe that went perfect with our turkey."
"I took these cookies to a fish fry and they disappeared quickly. I had many compliments on them and was asked for the recipe. I made them several times now because there easy and quick to make. I glazed them while still warm with lemon frosting. YUM!!!"
"WOW! Absolutely tasty!Followed the recipe as written, but lightly frosted, with lemon frosting, when cookies were cooling. I also cut down the baking time to eight min., since the bottoms were getting to dark. Very simple to whip together. Thanks for sharing such a great recipe."
"I baked up a rhubarb pie this afternoon with your Shake-a-Pie crust. The crust was soooo easy to make and really delicious. I certainly will be using your crust to make all my pies in the future. Thanks for sharing the recipe."
"The family loved it! I doubled the recipe for my large family using 2 cans golden mushroom soup, mixed with 1 can regular cream of mushroom soup, for extra gravy. I also substituted milk instead of water in soup and cut back on the breadcrumbs to 1/3 cup. I definitely will make again soon. Thanks for the great recipe."