• Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine

    • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Profile
    Lost? Site Map

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    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.

    Reeces Pieces

    Grand Rapids, MI

    Chef #793440

    Grand Rapids, MI

    Joined: Mar 17, 2008

    Birthday: Jul 12

    My Journal

    Reviewed Beer Cupcakes (Yes Really !)

    "I can't believe I held onto this recipe for 4 years before trying it out. It was a HUGE hit at our party last night. I paired it with this Cream Cheese Meringue Buttercream instead of the glaze: http://www.anediblemosaic.com/?p=5894. I actually wanted to make the frosting and needed something to put it on. These were a perfect match."

    Jan 29, 2012 on Food.com

    Reviewed Baked French Toast Casserole with Maple Syrup

    "For the flavor: 5 stars. For the texture as written: 3 stars. I cut back to one stick of butter for the topping and it was plenty. It wasn't getting done, so after about an hour, I cranked the temperature up to 425 for about 15 minutes. This gave the top a nice golden color, and it caramelized the praline beautifully. The bread underneath was stil""

    Dec 26, 2011 on FoodNetwork.com

    Favorited Tequila Cured Salmon
    Dec 21, 2011 in Recipes on Cooking Channel

    Reviewed Bourbon Pecan Pie: aka Douglas' Dark Rum Pecan Pie

    "The filling on this pie is awesome, but all three times I've made it, the crust underneath the filling hasn't been quite "done". The filling has always set, the top and the outer crust have become that perfect color, but the bottom never quite gets crusty. All said and done, it's still a fantastic pie. The only alteration I make is to swap out one""

    Nov 28, 2011 on FoodNetwork.com

    Saved Recipe Roasted Garlic Soup with Parmesan by Miraklegirl

    Nov 27, 2011 on Food.com

    Saved Recipe Meat and Potato Chili Soup by Jellyqueen

    Nov 13, 2011 on Food.com

    Saved Recipe Grand Prize Chili by Just Cher

    Nov 13, 2011 on Food.com

    Favorited Maple Pecan Pie
    Nov 8, 2011 in Recipes on Cooking Channel

    « Previous 1 2 3 Next »

    About Me

    I'm too busy cooking to fill out this field. Check back soon.

    My Banners


    Advertisement

    Over 400,000 Recipes

    Food.com Network of Sites