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

Thank You: Thank-you

Misc.

Thank-you. I will give these a try.



MsgID: 212303
Shared by: Bridget
In reply to: Recipe: Eggnog Snickerdoodles
Board: Holiday Cooking and Baking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Egg Nog Balls.
  Bridget
2 Recipe: Eggnog Snickerdoodles
  peggy
3 Thank You: Thank-you
  Bridget
ADVERTISEMENT
Random Recipes
  • Polenta / Cornmeal Mush (crock pot) (Rival, 1975)
  • POLENTA / CORNMEAL MUSH 2 to 4 tablespoons butter or margarine, melted 1/4 teaspoon paprika Dash ground cayenne pepper 6 cups boiling water 2 cups cornmeal (preferably water ground) 2 teaspoons salt Use 1 tablespoon ...
  • Bob Evans Cinnamon Pancakes
  • I used to work at Bob Evans. All they do is top your pancake after baked with finely crushed cinnamon stick and powdered...
  • Finger Food Ideas for Wedding - FOR CHARISSA :)
  • Perhaps you could try a caviar on brioche rounds, which are toasted until crisp....there are some moderately priced caviars on the market. At a winery, it would be a marvelous selection. Also, they usually have silver ...
  • Blueberry-Peach Galettes (using refrigerated pie crust)
  • BLUEBERRY-PEACH GALETTES 1 (15 ounce) package refrigerated pie dough (such as Pillsbury) 6 cups sliced peeled peaches (fresh or frozen, thawed) 1 cup blueberries (fresh or frozen, thawed) 1/4 cup plus 1 tablespoon whi...
  • Banana Chiffon Cake
  • BANANA CHIFFON CAKE 2 cups cake flour 1 1/2 cups sugar 3 tsp baking powder 1 tsp salt 1/2 cup vegetable oil 7 egg yolks, unbeaten 3/4 cup cold water 1 ripe banana, sieved 1 tsp vanilla extract 1 cup egg whites (7-8) 1...
  • Danny Gaulden's Refried Beans
  • DANNY GAULDEN'S REFRIED BEANS "To me, one of the biggest problems people have with making refried beans is getting the water level right, after they are cooked and ready to be mashed. If you leave too much water in th...
ADVERTISEMENT
  • Caesar Chicken
  • CAESAR CHICKEN 4 broiler-fryer chicken breast halves, skinned and boned 3 tablespoons olive oil 1-1/2 tablespoons fresh lemon juice 1 teaspoon worcestershire sauce 1 teaspoon Dijon mustard 3/4 teaspoon garlic salt 1/8...
  • Quick and Easy Tacos (using bean dip)
  • QUICK AND EASY TACOS 1 to 1 1/2 pounds good ground beef 1 can Frito's brand jalapeno bean dip Taco shells Shredded lettuce Chopped tomato Grated cheddar cheese Brown ground beef, season with salt and pepper. Stir in ...
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: Thank-you
  • 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!