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"I would give this ten stars if I could, this was absolutely great. I use it to make a PB and J cake. I put a crumb coat on both the top of the bottom layer and the bottom of the top layer. Then I piped a thick bead around the edge of the top of the bottom layer. I then filled it in with grape jelly. I was my kids' hero. Another time, I thinn..."
"I left out one tablespoon of mustard because I was concerned it would be too much for us, I am glad I did. I used sweet pickle relish and I think overall it was just a bit too tangy for us. Also I think I should have drained the relish some because my filling was too runny. My daughters loved them and finished them off before Daddy got home to try..."
"We liked these a lot but I just wasn't really fond of the sweet and sour flavor. I loved the method and would like to use it in the summer when I don't want to turn the oven on to roast veggies. I used finely chopped onion instead of shallots and would love to try it again with some garlic instead of sugar and vinegar."
"Made these for PRMR and they are very tasty. I used sparkling white grape juice and then we didn't use sticks. I thought it would keep things neater if we used spoons instead. I also could not strain out the solids. I would like to tweak it to make it more similar to a Luigi's Italian Ice by adding more lemon and maybe reducing the sugar..."
"We loved this. I was worried that my husband might not like it, he's not fond of sweet and sour. To me it almost seemed like a sweeter BBQ sauce. I made no changes except a little bit of salt and pepper on the chicken and onions mixture, you know you have got to layer the flavors. I am trying to figure if I can make this next week or should I..."
"My best friend made a version of these that we have loved for years. The only difference is more powdered sugar in the chocolate layer. We love these and my kids get so excited when I bring home Rice Krispies."
"I made the medium version of this and it was great. I don't usually make homemade chocolate frosting, I'm not sure why, but I think from now on this will be my go to recipe. Good stuff."