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Pecan-Caramel Crunch Ice Cream

Pecan-Caramel Crunch Ice Cream

By

Donna Thomas, Dallas Texas, Southern Living JANUARY 2003

  • 3/4 cup quick-cooking oats
  • 1 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 1/4 cup firmly packed DOMINO Light Brown Sugar
  • 1/4 cup butter, melted
  • 2 cups firmly packed DOMINO Light Brown Sugar
  • 3 cups milk
  • 1 (12-ounce) can evaporated milk
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 4 cups whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 2 tablespoons vanilla extract
  • 1 (20-ounce) bottle caramel topping
  • Garnishes: oat mix and waffle cone pieces
4.6/5 (16 Votes)

Lara's Tender Gingersnaps Recipe

Lara's Tender Gingersnaps Recipe

By

In a large bowl, beat brown sugar and butter until blended

  • 1 cup packed brown sugar
  • 3/4 cup butter, melted
  • 1 egg
  • 1/4 cup molasses
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground Tone's® Ground Cinnamon X A Taste of Fall Add aromatic Autumn flavor to both sweet and savory dishes with Tone's® Ground Cinnamon. Get Recipes >
  • 1/2 teaspoon ground cloves
  • 1/4 cup sugar
4.4/5 (16 Votes)

Vanilla Bean Ice Cream

Vanilla Bean Ice Cream

By

Southern Living JULY 2010

  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups milk
  • 1 cup heavy whipping cream
  • 1 egg yolk
  • 1 1/2 teaspoons vanilla bean paste*
4.5/5 (22 Votes)

Vanilla-Bourbon Pumpkin Tart

Vanilla-Bourbon Pumpkin Tart

By

Bill and Cheryl Jamison, Cooking Light NOVEMBER 2009

  • Remaining ingredients:
  • 3/4 cup graham cracker crumbs (about 5 cookie sheets)
  • 1 tablespoon finely chopped pecans
  • 1 teaspoon granulated sugar
  • 1 tablespoon butter, melted
  • Cooking spray
  • 1 cup (8 ounces) 1/3-less-fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 (15-ounce) can unsweetened pumpkin
  • 2 large eggs
  • 2 tablespoons bourbon
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/3 cup cold heavy cream
  • 2 teaspoons powdered sugar
4.5/5 (15 Votes)

Chicken Pillows with Creamy Parmesan Sauce

Chicken Pillows with Creamy Parmesan Sauce

By

To begin, cook the chicken (or use already cooked, shredded chicken)

  • Rolls and Coating:
  • 4 large boneless, skinless chicken breasts (about 2 1/2 – 3 pounds)
  • 2 packages (8 ounces each) cream cheese, light or regular, softened to room temperature
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 batch buttery crescent rolls
  • 1/2 cup (1 stick) butter, melted
  • 2 cups panko bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • Parmesan Sauce:
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 chicken bouillon cube or 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups milk
  • 3/4 cup freshly grated Parmesan cheese
  • 1 cup sour cream, light or regular
5/5 (1 Votes)

Baked Ziti I

Baked Ziti I

By

Bring a large pot of lightly salted water to a boil

  • 1 pound dry ziti pasta
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 (26 ounce) jars spaghetti sauce
  • 6 ounces provolone cheese, sliced
  • 1 1/2 cups sour cream
  • 6 ounces mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese
4.5/5 (18 Votes)

Slow-Roasted Brown Sugar and Dill Cured Salmon

Slow-Roasted Brown Sugar and Dill Cured Salmon

By

David Bonom, Cooking Light DECEMBER 2009

  • 1/2 cup packed light brown sugar
  • 1/3 cup chopped fresh dill
  • 2 tablespoons kosher salt
  • 1 (3-pound) salmon fillet
  • Cooking spray
  • 1/2 cup reduced-fat mayonnaise
  • 2 tablespoons Dijon mustard
4.6/5 (13 Votes)

Vampire Caramel Apples

Vampire Caramel Apples

By

Directions: Prepare a Silpat-lined or greased wax paper-lined cookie sheet and insert sticks into each cleaned app...

  • 6 washed and dried apples (preferably red so you can make some red “lips” show through)
  • 6 popsicle or lollipop sticks
  • 4 tbsp butter
  • 1/2 cup light corn syrup
  • 7 oz sweetened condensed milk (1/2 of can)
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tsp vanilla extract
  • Handful mini marshmallows
4.4/5 (14 Votes)

Zombie Boogers

Zombie Boogers

By

Preheat oven to 250 degrees F (95 degrees C)

  • Mixture:
  • 16-20 cups of popped popcorn
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 1/4 cup corn syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 teaspoon green food coloring
  • 1 teaspoon baking soda
  • (Depending on how coated you would like the popcorn, I recommend making a double batch of the mixture to achieve the same look of the popcorn as in the photo.)
4.2/5 (33 Votes)

Simple Creamy Chicken Enchiladas Recipe

Simple Creamy Chicken Enchiladas Recipe

By

Remove meat from bones; discard bones

  • 1 rotisserie chicken
  • 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/4 cup 2% milk
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1 package (8 ounces) cream cheese, cubed
  • 20 flour tortillas (8 inches), warmed
  • 4 cups shredded Mexican cheese blend
4.6/5 (14 Votes)