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

Thank You: A Big Thanks!!!

Misc.
ADVERTISEMENT
Hi Louise,
Thanks a million for taking the time to give me this recipe! It sounds great and I have all the ingredients at home too!I'll be trying it out this weekend!
Much Thanks,
Sherri from Mass.
MsgID: 051956
Shared by: Sherri from Mass.
In reply to: Recipe: Whole Wheat Crackers
Board: Healthy Cooking at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: ISO whole wheat or grain fat free crackers
  Sherii From Mass.
2 Recipe: Whole Wheat Crackers
  Louise AR
3 Thank You: A Big Thanks!!!
  Sherri from Mass.
4 You are Welcome Sherri (nt)
  Louise AR
ADVERTISEMENT
Random Recipes
  • Toffee-Fudge Crunch Bars
  • TOFFEE-FUDGE CRUNCH BARS 1 cup unsalted butter, softened 1/2 cup packed dark brown sugar 1 tsp. vanilla 2 cups unbleached all-purpose flour 1/3 cup cornstarch 1/4 cup imported unsweetened cocoa powder 1/2 tsp. salt 2 ...
  • Streamliner Diner Maple Nut Muffins
  • STREAMLINER DINER MAPLE NUT MUFFINS "A great tasting maple muffin recipe that includes walnuts, although you could leave them out if you like." 1/4 cup butter or margarine 2 cups unbleached white flour 1 teaspoon bak...
  • Homemade Seasoned Rice Mix (Pillsbury, 1970)
  • HOMEMADE SEASONED RICE MIX 3 cups uncooked regular rice 1/4 cup dried parsley flakes 6 teaspoon instant chicken or beef-flavor bouillon 2 teaspoons onion powder 1/2 teaspoon garlic powder 1/4 teaspoon dried thyme...
  • Jewish Rye Bread (bread machine)
  • JEWISH RYE BREAD "One of the best ways to eat rye bread is to spread a fresh slice thickly with butter and then top it with rounds of sliced red, white, or purple radish. Also, this bread is quite good for sandwiches ...
ADVERTISEMENT
  • Energy Bars
  • ENERGY BARS 4 tablespoons nut butter* syrup (any kind will do) soy milk powder or regular dry milk powder flavored powder (any flavor) sandwich bag to mix them together in Put all ingredients in bag and squeeze it u...
  • BLT Egg Bake
  • BLT EGG BAKE 1/4 cup mayonnaise 5 slices bread, toasted 4 slices processed American cheese 12 slices bacon strips, cooked and crumbled 4 eggs 1 medium tomato, halved and sliced 2 tablespoons butter 2 tablespoons flour...
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
  • Thank You: A Big Thanks!!!
  • 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!