ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Thanks a bunch Gina!! Happy New Year's

Misc.
WOW LADY!!!! What terrific ideas!! Your awesome. I am excited to try the "Zombie" drink. We love to try different drinks and shots!!!!!

I am looking forward to trying all your ideas. I might just have to have another party for "just because"!!

You and your family have a very safe and happy New Year!!
Kim
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Hazelnut Fudge
  • HAZELNUT FUDGE 3 cups sugar 1 cup milk 1/2 cup corn syrup 3 squares unsweetened chocolate 1 cup butter 2 teaspoons vanilla 1 cup hazelnuts Cook sugar, milk, corn syrup and butter to 238 degrees F. Pour into mixing...
  • Oyster Chicken Surprise
  • OYSTER CHICKEN SURPRISE 4 eggs, separated 1/4 cup onion, chopped 1/4 cup butter or margarine 2 oz. white wine 1/2 cup chicken stock or oyster liquor 1 cup heavy (whipping) cream, whipped 2 cups chicken, finely minced...
  • Butterscotch Marble Blondie Drops
  • BUTTERSCOTCH MARBLE BLONDIE DROPS 4 ounces of chopped, semisweet chocolate 2 cups unbleached all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 2 cups pa...
  • Garden Herb Bread or Rosemary Bread (bread machine)
  • GARDEN HERB BREAD "The fragrance of turkey stuffing will fill your home while this flavorful bread is baking, thanks to all those aromatic dried herbs. This loaf is excellent for any cold meat sandwich you can dream u...
  • Steamed Fiish - what I use my rice cooker for
  • Hi, I know this is an old thread but I came across it when I was looking for new recipes for my rice cooker. One of the most simple things I use my rice cooker for is to steam fish. I start my rice and while it is cook...
  • Grand Marnier Chocolate Cups
  • GRAND MARNIER CHOCOLATE CUPS FOR THE CHOCOLATE CUPS: 4 oz Fine-quality bittersweet chocolate, chopped, divided use FOR THE GRAND MARNIER-CHOCOLATE FILLING: 8...
ADVERTISEMENT
  • Icelandic Three-Grain Brown Bread
  • ICELANDIC THREE-GRAIN BROWN BREAD This soda bread recipe comes from an Icelandic farmhouse. It's dark, delicious, and full of wholesome grains. It's also excellent toasted. 1/2 cup packed brown sugar 1/2 cup butter, ...
  • Bride's Biscuits (make ahead or freeze ahead)
  • BRIDE'S BISCUITS 6 cups white flour 3 tablespoons sugar 5 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 cup shortening 2 cups buttermilk (or soured milk) 2 teaspoons dry yeast (or 1 package) 3 tab...
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: Thanks a bunch Gina!! Happy New Year's
  • 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!