ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

I'm sorry Nadine, I was thinking Joy posted the sticky bun recipe. They Do sound yummmy!

Misc.




MsgID: 1212032
Shared by: Nett/IN
In reply to: Joy, sticky buns-YumYummmmm. Happy Anniv...
Board: Chat Board at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pudding Mix Fruit Dip (using Cool Whip)
  • FRUIT DIP 1 cup milk 1 (4-serving-size) package jello instant vanilla pudding 1 large container Cool Whip 1 tbsp Kailua or coffee (or liquid of choice) Fresh fruit, cut for dipping Mix milk and (dry) pudding until th...
  • Biscuits for Your Heart's Delight (using oil)
  • BISCUITS FOR YOUR HEART'S DELIGHT A light fluffy biscuit without the saturated fat. 2 cups flour 3 teaspoons baking powder 1/3 cup oil 1/4 teaspoon salt 2/3 cup nonfat milk Preheat oven to 475 degrees F. Sift flou...
  • Havarti-Stuffed French Toast (serves 2)
  • HAVARTI-STUFFED FRENCH TOAST 2 eggs 1/2 cup milk or half-and half 1 teaspoon Dijon-style mustard 1/4 teaspoon salt 4 oz. Havarti cheese, sliced 4 slices home-style white bread 2 Tablespoons unsalted butter Currant jel...
  • Mueller's Cheese-Stuffed Shells (2001)
  • MUELLER'S CHEESE-STUFFED SHELLS (2001) 2 eggs, beaten 2 containers (15 oz each) ricotta cheese 2 cups (8 oz) shredded mozzarella cheese 1 cup grated Parmesan cheese, divided 1/2 cup chopped fresh parsley or 2 tablesp...
  • Iceberg Wedge with Warm Bacon and Blue Cheese Dressing
  • DH and I had this yesterday for lunch, with some alterations to the original recipe from the 2006 January issue of Bon Appetit. I added some fat-free sour cream to the dressing and since I was just making two salads, I ...
ADVERTISEMENT
  • Rasing Canes chicken finger marinade and coating
  • The recipe for the brine used for the chicken finger marinade is: About 12 oz of Mono sodium Glutamate 1 gallon of water It is made at every shift in containers. They are called Marinade waters. When marinating...
  • Shrimp and Grits
  • SHRIMP AND GRITS 2 servings cooked grits 2 tablespoons olive oil 1/2 cup diced tasso ham* 2 tablespoons diced leeks 2 tablespoons diced onion 2 tablespoons diced green peppers 20 medium to large shrimp, peeled a...
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
  • I'm sorry Nadine, I was thinking Joy posted the sticky bun recipe. They Do sound yummmy!
  • 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!