ADVERTISEMENT
- Real Recipes from Real People -

Manyhats, Paula inspired me with her Gooey Bars!

Misc.
Dear Manyhats,

Yes, you are right about Paula's Gooey Bars, they are included in this year's cookie assortment because they are so easy to make and cut!

They taste like brownies and are very, very rich-tasting!

Now, truth be told, next year I won't be bagging them. I will arrange them on paper doilies on large platters and let DH take the platters to work with some holiday napkins. It was a lot of work and we were soooo tired by the end of it all.

I am sure glad the cookie marathon is over...until next year!

Love, Gina
MsgID: 215759
Shared by: Gina, Fla
In reply to: Oooh! Gina...you have done it again
Board: Holiday Cooking and Baking at Recipelink.com
  • Read Replies (18)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Classic Lobster Rolls
  • Classic Lobster Rolls Source: Bon Appetit magazine. Makes 2 1 (2 lb.) live lobster 1/2 cup finely chopped celery 1/3 cup mayonnaise (Hellmann's or, in the West, Best Foods) 2 tsp. fresh lemon juice 3 Tbsp. butter 2 high...
  • Perfect Waffles with Hot Raspberry Sauce
  • PERFECT WAFFLES 31/2 cups all-purpose flour 2 teaspoons salt 1/2 cup sugar 2 tablespoons baking powder 8 large eggs, separated 3 cups milk 1 cup butter, melted 2 cups Hot Raspberry Syrup (recipe follows) Sift togethe...
  • Twiced Baked Smashed Potatos (like Darryl's Restaurant)
  • TWICED BAKED SMASHED POTATOS (like Darryl's Restaurant) 6 large potatos, baked Cut baked potatoes in half lengthwise. Scoop out center, leaving the potato peeling. (They used the peeling for their potato skins, or us...
  • Grilled Chicken with Mango Ginger Chutney
  • GRILLED CHICKEN WITH MANGO GINGER CHUTNEY 2 to 2 1/2 pounds boneless, skinless chicken breasts FOR THE MARINADE: 1 large ripe mango, peeled, pitted and pureed 1/3 cup balsamic vinegar 2 tablespoons...
  • Spinach and White Bean Pizza (food processor)
  • SPINACH AND WHITE BEAN PIZZA 1/2 cup sun-dried tomatoes (not packed in oil) 1 pre-baked thin Italian pizza crust, preferably whole-wheat 1 (15 oz.) can navy beans, rinsed, drained 2 cloves garlic 1/2 cup firmly packed...
ADVERTISEMENT
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
  • Manyhats, Paula inspired me with her Gooey Bars!
  • 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!