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

You must think I'm nuts.......(more)

Misc.

Just to clear things up a bit. Maybe you'll think it's funny, or that I'm just insane (tee hee hee). I bought up a bunch of Cheerios because they were only 75 cents a box but I had to buy a bundle of 6 boxes. The kids used to eat Cheerios like crazy, but I guess now they don't like them. Actually I think they got tired of eating them after the 3rd box! So I'm trying to find a good use for them. I hate to waste anything and unfortunately, every single box got opened somehow so I can't donate them to a food bank. The recipes look great! Thanks alot for your input.


MsgID: 0043592
Shared by: Fleigh
In reply to: ISO: recipes using Cheerios....
Board: Cooking Club at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Low fat Spicy Yogurt Dressing (Cooking Light, 1990's)
  • LOW FAT SPICY YOGURT DRESSING 1 cup plain nonfat yogurt 1/4 cup reduced calorie mayonnaise 1 teaspoon sugar 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon ground white pepper Dash of ground red pepper (cayen...
  • Cheddar Wheat Crackers (food processor)
  • CHEDDAR WHEAT CRACKERS 2 ounces sharp Cheddar cheese, chilled 1 ounce Parmesan cheese, room temperature 3/4 cup rolled oats 1/2 cup (about 4 oz.) walnut pieces 1 cup all-purpose flour 2/3 cup whole wheat flour 2 teasp...
  • Pecan Pie (Pet Evaporated Milk, 1963)
  • PECAN PIE 3/4 cup sugar 2 tablespoons flour 1 teaspoon salt 1 cup dark corn syrup 2 eggs 1/2 cup evaporated milk 1 cup cut-up pecans 1 teaspoons vanilla 1 (9-inch)...
ADVERTISEMENT
  • Bacon and Sweet Potato Biscuits with Smoky Honey Butter
  • BACON AND SWEET POTATO BISCUITS WITH SMOKY HONEY BUTTER 1 medium or 2 small orange-fleshed sweet potatoes (14 to 16 ounces total), peeled 6 slices bacon, cut crosswise into 1/4-inch strips 2 cups all-purpose flour* 4 ...
  • Lamb Shanks with Avjar
  • Hi People, I love Avjar , this is my latest favourite. Slow cook some lamb shanks in the usual way, however substitute your second tin of tomatoes for 2/3 of a jar of Avjar. You may even like to remove the baking tray...
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
  • You must think I'm nuts.......(more)
  • 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!