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

Thank You: Good Idea, not the ingredients

Misc.
Thank You Cass, but there were a few more ingredients to the topping. I remember one of them was whipped cream- I think the pudding would be too messy/heavy in order to cut and seperate the brownies. Hmmmm, I may just have to contact pampered chef now :)
If I find it, I'll let you know- they look Yummy!
Thanks again for the suggestion
MsgID: 0216926
Shared by: Michelle - Oak Harbor, WA
In reply to: Recipe: Banana Topped Brownes - Here is a techni...
Board: All Baking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Banana Topped Brownies
  Michelle - Oak Harbor, WA
2 Recipe: Banana Topped Brownes - Here is a technique
  CASS - LAS VEGAS
3 Thank You: Good Idea, not the ingredients
  Michelle - Oak Harbor, WA
ADVERTISEMENT
Random Recipes
  • Microwave Peach Chutney
  • MICROWAVE PEACH CHUTNEY 2 cups peaches, peeled and diced large 3/4 cup brown sugar 2/3 cup cider or white vinegar 1/2 cup raisins 2 teaspoons ground ginger 1/4 teaspoon cinnamon 1/8 teaspoon allspice 1/8 teaspoon clov...
  • Frittata Primavera (serves 1)
  • FRITTATA PRIMAVERA Olive-oil spray 1 cup red onion, sliced 1 medium garlic clove, crushed 1/2 medium green bell pepper, sliced 1 cup mushrooms, sliced 1 whole egg 2 egg whites 1/4 cup torn fresh basil 1/2 cup skim mil...
  • Spring Spinach Salad with Ricotta-Herb Dressing
  • SPRING SPINACH SALAD 10 oz. fresh spinach, washed thoroughly, torn in pieces and steamed 2 cups strawberries, halved or sliced 2 kiwifruit, peeled and sliced FOR THE DRESSING: 2 Tbsp. wine...
  • Chinese Winter Soup
  • CHINESE WINTER SOUP 4 cups chicken broth 1 cup sliced mushrooms, wiped clean 1 cup fresh raw spinach (use young small leaves), washed 2 tablespoons light or mild soy sauce 2 tablespoons cider vinegar 1/2 teaspoon fres...
  • Mrs. Santa's Peppermint Cream Fudge
  • MRS. SANTA'S PEPPERMINT CREAM FUDGE 2 1/2 cups sugar 2/3 cup evaporated milk 1 stick (1/2 cup) butter or margarine 8 ounces vanilla milk morsels* 1 (7 ounce) jar marshmallow creme 1/2 cup chopped pecans 1/4 cup plus 2...
ADVERTISEMENT
  • Parmesan Meat Loaf (Kraft, 1981)
  • PARMESAN MEAT LOAF 1 1/2 lbs. ground beef 1 cup soft bread crumbs 1/2 cup (2 oz) Kraft Grated Parmesan Cheese 1/2 cup chopped onion 1/4 cup ketchup 1 egg 1 teaspoon Worcestershire sauce 1/2 teaspoon salt OPTIONAL, FOR...
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: Good Idea, not the ingredients
  • 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!