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

Thank You: Thank-you

Misc.
ADVERTISEMENT

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
  • Green Chile Stew (using pork butt and potatoes)
  • GREEN CHILE STEW 3 tbsp vegetable oil 1 1/2 lbs boned pork butt, cut in 1-inch cubes 1 1/2 cups diced onion 1 tbsp minced garlic 6 cups chicken broth 1 lb red or white potatoes, cut in 1-inch cubes 2 tsp salt (or to t...
  • Savory Scones with Rosemary and Chevre
  • SAVORY SCONES WITH ROSEMARY AND CHEVRE 1 1/3 cups all-purpose flour 1 1/3 cups semolina 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup olive oil 1/4 cup mild herbal honey, such as lavende...
  • Apricot Nectar Bread (using cake mix and Jello)
  • APRICOT NECTAR BREAD 1 white cake mix (2-layer size) 4 whole eggs 1 (3 oz.) pkg apricot Jello 1/2 cup Crisco oil 1 cup apricot nectar Preheat oven to 350 degrees F. Grease and flour a tube pan or 2 loaf pans. Mix dr...
  • MD Pit Beef or Ham - Original
  • MD Pit beef and ham is such that a marinaded round of beef (not roast) or ham is put onto a pit style flame(or Weber Grill) with high charcoal or chunk heat. Marinades include the typical dry (recipes already submitted)...
  • Sticky Biscuits with Orange Glaze
  • STICKY BISCUITS Author's note: "As a child, I adored sticky buns. Rather than make yeast dough every time, my mother came up with this quick biscuit version." FOR THE GLAZE: 1/4 cup (1/2 stick) butter...
ADVERTISEMENT
  • Fudgy Chocolate Layer Cake
  • FUDGY CHOCOLATE LAYER CAKE FOR THE CHOCOLATE CAKE: 1 1/2 cups sugar 1 1/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/8...
  • Pan Bagnat with Tuna, Tomatoes and Olives
  • PAN BAGNAT WITH TUNA, TOMATOES AND OLIVES "This stuffed sandwich is traditionally found on the beaches of Nice, France. The beauty of a pan bagnat is that it's pressed, soaking the crusty French bread with olive oil a...
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!