Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
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.
"I'm a southern gal and grew up on these tasty morsels. We have always referred to them as Butter Bombs. We all looked forward to going to Granny's house because when she knew we were coming she would bake up a huge batch of these and i swear we could smell them before we even got to her house. Great with honey!!!! These freeze nicely, just let ..."
Dec 14, 2011 on Food.com
"I have had this at least once a month for my entire life. We always add a can of Wolf Brand chili and a little chili powder. I usually use the canned diced tomatoes (personal preference. This has always been known as Chili Mac in my family. loveeeeeee it !!!"
Nov 21, 2011 on Food.com
"At last...thank you thank you. I had this recipe and lost it and have looked high and low. The others that I found use raw eggs for the cream mixture (no thanks This is exactly how I made this for so many years. Thanks for putting a big smile on my face."
Nov 14, 2011 on Food.com
"Oooops! Forgot to rate. Would give more than 5 stars if I could"
Nov 12, 2011 on Food.com
"Been making these for 25 years. TIP:To avoid being too dry make sure all ingredients are at room temperature and mix sausage and biscuit mix first then add the cheese. I serve 2 different dipping sauces for everyone to choose from: #1: 1/2C peach or apricot preserves mixed with 1/2C Sweet Baby Ray's BBQ sauce.
#2: 1 (8 ounce can jellied c..."
Nov 9, 2011 on Food.com
"Thanks!!!! Feeding a large group this Thanksgiving and no clue how to cook the bird. Just did a trial run today and it turned out perfectly."
Oct 16, 2011 on Food.com