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

ISO: Hello Dollys

Misc.
My Grand Mother used to make these bars that had coconut, graham cracker,chocolat chips, butter scotch chips and I dont know what else.She called them Hello Dollys. Any suggestions?Travis.
MsgID: 0066912
Shared by: Travis, New Hampshire
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Hello Dollys
  Travis, New Hampshire
2 Recipe: Hello Dollies for Travis
  Tina, Charleston IL
3 Recipe(tried): Hello Dollies for Travis
  Patsy, La
ADVERTISEMENT
Random Recipes
  • Wild Rice with Shallots and Chestnuts (1980's)
  • WILD RICE WITH SHALLOTS AND CHESTNUTS "Wild rice simmered in chicken stock with chestnuts and shallots." 2 tablespoons butter 4 shallots, minced 5 cups chicken stock Salt 2 cups uncooked wild rice 1 cup chestnuts, fr...
  • Pesto Appetizer Squares (using biscuit mix)
  • PESTO APPETIZER SQUARES 4 cups original Bisquick 1 cup milk 2 eggs 1/3cup basil pesto 1/2 cup spaghetti sauce, heated chopped fresh basil (if desired) grated parmesan cheese (if desired) Heat oven to 375 degrees F. G...
  • One Pan Applesauce Cake (using Bisquick) (1983)
  • ONE PAN APPLESAUCE CAKE 2 cups Bisquick baking mix 1 cup applesauce 1/2 cup packed brown sugar 1/4 cup vegetable oil 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 2 eggs 1/2 cup...
  • Melitzanes Salata (Eggplant Salad) for Jason
  • MELITZANES SALATA (EGGPLANT SALAD) Source: Lisa Feinson 3 lb. eggplant (the long purple ones) 2 tbsp. onion, grated 1 to 2 tbsp. lemon juice 1 large ripe tomato, skinned and chopped 1/2 pint olive oil 1/...
ADVERTISEMENT
  • Fudge Brownies (Mazola Corn Oil)
  • FUDGE BROWNIES 1 cup sugar 1/4 cup Mazola Corn Oil 2 eggs 1/2 tsp. vanilla 2 squares unsweetened chocolate, melted 1/2 cup chopped nuts 2/3 cup sifted cake flour 1/4 tsp. salt Combine sugar and oil. Add eggs; beat un...
  • How to prepare sushi rice.
  • Raven, Here is a recipe for preparing Sushi rice that is from the sushezi. Bring 1 cup Japanese rice and 1 1/2 cups water to a boil, stirring occasionally. Lower heat, cover and simmer 12-14 minutes. Remove from heat, ...
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
  • ISO: Hello Dollys
  • 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!