¼ cup butter 4½ cups sugar, extra-fine granulated 12 ounces evaporated milk 12 ounces semi-sweet chocolate chips 11½ ounces milk chocolate chips 13-14 ounces marshmallow creme 2 cups nuts, chopped (walnuts, pecans or almonds) 1 teaspoon vanilla extract 1 teaspoon imitation butter flavor Line a 13-inch x 9-inch pan with aluminum foil, butter the insides, …
Just about everyone I know loves a soft homemade caramel anytime of the year. While most recipes take too much work for the home cook, this one is simple and nearly foolproof.
I’m a serious fan of Olive Garden’s Zuppa Toscana, a savory sausage soup with kale, potatoes, and a touch of cream. Here’s a quick and tasty version of that soup that is sure to warm your belly.
Here’s an exotic soup that provides a little heat, a little comfort, and a little zing. If you and your loved one’s can’t finish off the pot, stick the leftovers in the freezer and thaw out on a nice cold day. Or a day when you have a cold.
Most people (except nutritionists) love homemade white bread. My version of this classic recipe makes two large loaves; one to eat hot out of the oven, one for toast for a couple of days.
This recipe successfully recreates Swensen’s Swiss Orange Chip Ice Cream, a dark chocolate ice cream base infused with the essence of orange and littered with dark chocolate chips.
