ADVERTISEMENT
- Real Recipes from Real People -

A Possible Answer

Misc.
Hi Crissy:

I would suggest placing the stick in the cheesecake, the freezing, then dipping in the chocolate, then allowing the treat to thaw slowly so it won't sweat.

MsgID: 0014092
Shared by: Ellen
In reply to: A Query
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Crissy
2
  Ellen
3
  page
4
  elaine
ADVERTISEMENT
Random Recipes
  • Pinwheel Gnocchi (Woman's Day magazine, 1970's)
  • PINWHEEL GNOCCHI "Tender green spinach and fluffy potatoes pinwheel together to make this potato version of an Italian favorite." 1 (10 ounce) package frozen chopped spinach 1 cup ricotta cheese (from a 1 pound con...
  • Shrimp with Roasted Red Peppers over Linguine
  • SHRIMP WITH ROASTED RED PEPPERS OVER LINGUINE 1 pound plain or spinach linguine 3 to 4 tablespoons olive oil Pinch of dried red pepper flakes, or to taste 2 dozen large shrimp, shelled and deveined (or 1 1/2 pounds wh...
  • Pineapple Gazpacho (blender)
  • PINEAPPLE GAZPACHO 1 large ripe pineapple (note: you can use canned pinapple in its own juice, it works as well) 1 Tablespoon vegetable oil 1 teaspoon Tabasco sauce 1/2 teaspoon salt 1/4 cup finely chopped fresh mint ...
  • Homemade Italian Fennel Sausage (sweet and hot)
  • HOMEMADE ITALIAN FENNEL PORK SAUSAGE Source: The Meat and Potatoes Cookbook by Maria Luisa From: Scott & Jack Denton Scott Makes about 6 pounds "Fennel seed is one of the main ingredients in Italian sausage, and this ...
ADVERTISEMENT
  • re: Burger King Satisfies / McCain WiseFries
  • These fries cannot be duplicated at home. They are produced by McCain: http://www.mccainusa.com/McCainFoodService/Brands/WiseFries/default.aspx . They are characterized by reduced oil absorption...
  • Lemon and Parmesan Crusted Salmon
  • LEMON AND PARMESAN CRUSTED SALMON 1 (1 1/4-pound) salmon fillet 2 tablespoons butter or margarine, melted 1/4 teaspoon salt 3/4 cup fresh white bread crumbs (about 1 slice bread) 1/4 cup grated Parmesan cheese 2 table...
  • Blonde Chocolate Chip Brownies (with pecans)
  • BLONDE CHOCOLATE CHIP BROWNIES 1/3 cup butter or margarine, softened 1 cup firmly packed brown sugar 1 egg 1 teaspoon vanilla extract 1 cup all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup semiswe...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • A Possible Answer
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!