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  • jett2whit 7 months ago about Pig's Ears
    I love cinnamony things! Mmmm =)
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  • NPMarie 9 months ago about Beef Taco Bake
    Loved this! More in Beef Taco Bake

    11/5/2014

    Please add this recipe to the "I Made It" group when you get a chance! Thanks:)
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  • lovebreezy 11 months ago about Cheesy Corn Casserole
    Please consider adding this recipe to the Velveeta group. You are the only one that can do this since it is your submitted recipe. You'll need to join the group but you can easily unjoin after you add the recipe if you want.
    TYVM
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  • gourmetana 12 months ago about Cheesy Corn Casserole
    Comfort food!
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  • gourmetana 1 year ago
    Thank you for your nice comment on my Seared Tuna With Pesto Sauce
    Really appreciate it.
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  • MissouriFarmWife 1 year ago
    Thank you for the nice comment on my Veggie Tuna Salad
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  • NPMarie 1 year ago about Leek And Orzo Gratin
    Very nice!
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  • Hadiza111 1 year ago
    Hello,
    I like your profile in this community network and I think you are a nice person. Can we get in contact? I'm sorry if i am embarrassing you, i shall explain all about myself including my pictures. please you can write to me ( Ngonehadiza13@gmx.com ) not in this site because i am a new in this community and i don't visit this site often, I'd like to get to know you if you don't mind Please i will Tell you more about my self
    thanks & regards
    Hadiza Ngone.
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  • mommyluvs2cook 1 year ago
    Awesome, Thank you! I will be making it soon, it sounds delicious :)
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  • pointsevenout 1 year ago
    In my neck of the woods, heavy whipping cream in the pint container is $2 per. With a pound of butter per quart, that's $4 homemade. I'll have to do some more price checking too. Looked at the list of ingredients on my unsalted butter box. It listed butter then natural flavorings. I wonder what that is!
    Off the top of my head, I'm thinking not much of a cost savings but it's pure butter. Keep the stuff in the freezer until ready to use. Unless you're a big butter user, making a half pound at a time is good to keep the butter fresh.
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  • pointsevenout 1 year ago
    I have some whey from making ricotta. How long is it refrigerator good?
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  • pointsevenout 1 year ago
    I'm making this in the next couple of days so I can have some whey to make your Italian feather bread, but being cautious with the salt because the whey is already salted.
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  • keni 1 year ago
    Glad you liked the Roots Are Showing Blondies title, Champagne! :)
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  • twill10 1 year ago
    I hope you try it.....thx
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  • twill10 1 year ago
    thx, I hope you like it
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