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I'm someone who has never met an ingredient that scared me...my four kids did not inherit this gene!
Joined: Jan 25, 2009
"Niiiiiiice! I agree that homemade ranch would make it better but it's amazing even with the bottle. LOVE chuy's creamy sauce! Thanks so much for the recipe."
Jun 14, 2010 on Food.com
"BRAVO! Amazing texture and flavor. My kids could eat these all morning (and so could Mom!."
Jun 12, 2010 on Food.com
"This deserves to be a best-seller! So fresh and delicious. I'm glad you posted such a wonderful, healthy recipe!"
Jun 11, 2010 on Food.com
"Thank you so much for posting this! I used to babysit for a lady YEARS ago and she would throw this together for her kids. I have thought about this recipe many times and finally made it tonight. Tastes like you slaved over it for hours (ditch the box - yuck."
May 10, 2010 on Food.com
"SOLD! These are just my style! I ran out of baking soda but like them flatter anyway. My son gave the ultimate compliment: they're so good you don't need syrup!"
Apr 23, 2010 on Food.com
"Absolutely delicious! I managed to sneak in 1/4 cup of flax seed and no one had a clue. I'll have to add this one to my cookbook immediately - thanks so much!"
Mar 15, 2010 on Food.com
"I just can't think of a single reason to ever make 'regular' cookies again! My son said that they were the best cookies I had ever made. If you love cake AND cookies then this is the end-all cookie recipe!! Thanks for posting."
Feb 21, 2010 on Food.com
"I just watched Ina make this on her show this morning so I'm glad I found the recipe on here! I don't keep chutney so I just used apricot preserved and I think it did the trick. If you don't want to go to all the trouble with whole chickens just use the frozen breasts...saute them in curry powder and it's even easier! YUM!"
Feb 21, 2010 on Food.com
"I like to add link sausage and cut back a bit on the spice so my kids will eat it. Perfect recipe!"
Feb 16, 2010 on Food.com
"FINALLY!!! I even substituted a little applesauce for the butter and used half whole-wheat flour...and they were still moist and rich! I agreed about the little crackly layer on top -- that made it! Oh, I also used a silicone brownie pan which makes a huge difference. The outside was as moist as the inside. Thanks for sharing and we'll be bak..."
Feb 6, 2010 on Food.com