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

ISO: peanut butter browine recipe

Misc.
ADVERTISEMENT
im looking for a recipe of a browine my cousin once made. the brownie had peanut butter and rice crispys in it.

thanks,
megan
MsgID: 0076620
Shared by: Megan, Temperance Michigan
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Creamy Parmesan Noodles
  • CREAMY PARMESAN NOODLES 8 ounces noodles, uncooked 1/4 cup Parmesan cheese, grated 2 tablespoons butter or margarine 2 tablespoons fresh parsley, minced 1/2 teaspoon garlic powder Cook noodles according to package di...
  • 36 Hamburger Toppers (1981)
  • HAMBURGER TOPPERS Prepare your favorite ground beef patties. Serve on buns, toasted English muffins or slices of bread. Top with one or combination of the following: - Guacamole dip - Prepared...
  • Chocolate Peanut Butter Fudge Sauce
  • CHOCOLATE PEANUT BUTTER FUDGE SAUCE 1 (4-serving-size) package cook-and-serve chocolate pudding (not instant pudding) 3/4 cup corn syrup 3/4 cup water 1/4 teaspoon salt 1 tablespoon butter 1/2 cup peanut butter 1/2 te...
  • Orange Sherbet
  • I have a 1.5 quart ice cream maker, so you will have to double this recipe but my family loves this. ORANGE SHERBET 2 cups orange juice 3 cups milk 1 1/4 cups sugar Follow directions for your specific ice cream make...
  • Noodles, Western Style and Noodle Omelet (1955)
  • NOODLES, WESTERN STYLE 3 ounces noodles (about 11/4 cups broken noodles) 1/2 small green bell pepper, diced 1 1/2 tablespoons bacon fat or meat drippings 1 1/2 tablespoons flour 2 cups cooked or canned tomatoes (or 2 ...
  • Roasted Pumpkin Seeds
  • ROASTED PUMPKIN SEEDS Pumpkin seeds 2 tbsp salt (or to taste)* water Combine pumpkin seeds and salt in bowl. Add enough water to just cover seeds. Soak covered in refrigerater 24 hours or overnight. ...
ADVERTISEMENT
  • Chickpeas and Swiss Chard (Morshan)
  • CHICKPEAS AND SWISS CHARD (MORSHAN) 3/4 pound Swiss chard leaves,* stemmed, rinsed and torn into large pieces 2 large cloves garlic, peeled 1/2 teaspoon coarse salt 1 teaspoon ground coriander 1 small dried red chile ...
  • Chilied Flank Steak
  • CHILIED FLANK STEAK 1 flank steak,* (about 1 1/2 pounds) 1/3 cup regular or spicy vegetable juice cocktail or Bloody Mary mix 1/3 cup soy sauce 1/4 cup canola oil 1/3 cup firmly packed dark brown sugar 2 garlic cloves...
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: peanut butter browine recipe
  • 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!