316038 s warm cream drizzle warm caramel sauce lagasse Recipes

caramel sauce, cider vinegar, crushed pineapple, drained, granny smith apples, peanuts, cool whip, marshmallows

ice cream, refrigerated pie dough, sugar, ground cinnamon, chopped peeled peaches, divided (about 2 medium peaches), fat-free sweetened condensed milk, peach schnapps, fresh lemon juice, salt, sugar, water, light-colored corn syrup, salt, half-and-half, butter, softened, bourbon

cream cheese, vanilla, caramel flavoring, brown sugar, apple , slices

cream cheese, cream (to thin), celery salt, tabasco sauce, onion juice or powdered milk, worcestershire sauce

cream cheese (philadelphia was recommended, have at room temperature), lemon juice, olive oil

cream cheese, milk, horseradish sauce, grated onions or 2 tbsp sliced thin green onions, salt and pepper, crabmeat (or imitation ), almonds (optional)

cream cheese, milk, chopped fresh chives, lemon juice, garlic salt

unsalted butter, unsweetened baker s chocolate, coarsely chopped, sugar, eggs, vanilla, flour, chopped walnuts, jarred caramel sauce (i use smucker s sundae syrup ) or 1/4 cup ice cream topping (i use smucker s sundae syrup )

pastry for single-crust pie (9 inches), chopped walnuts, caramel ice cream topping, warmed, eggs, mashed sweet potato, apple butter, brown sugar, evaporated milk, vanilla extract, salt, ground cinnamon, ground ginger, ground allspice, cream and additional caramel ice topping

butter, softened, caramel sauce (good quality ), cake flour , sifted, dutch-processed cocoa powder, baking soda, sugar, salt, coffee, warm (strong brewed ), light olive oil, vanilla extract, balsamic vinegar

milk, caramel sauce, butter, cubed with bread, braeburn apples, peeled, cored, sliced, eggs, beaten, all-purpose flour, brown sugar, butter, softened, chopped toasted pecans, warm caramel topping (optional)

vanilla ice cream, slightly softened, caramel sauce, milk chocolate chips, butter, softened, sugar, brown sugar, flour, vanilla extract

cream cheese, softened, caramel ice cream topping, honey, ground cinnamon, fresh fruit

butter-flavored cooking spray, sugar, unsweetened cocoa, water, margarine, all-purpose flour, low-fat milk, sugar, salt, egg whites, sugar, warm turtle sauce

garlic cloves, fresh basil or 3/4 cup parsley, grated parmesan cheese, olive oil, cooked broccoli, light cream cheese, hot pasta water

recipe chocolate tart crust , recipe follows, sugar, light brown sugar, all-purpose flour, eggs, lightly beaten, dark corn syrup, light corn syrup, dark rum, pure vanilla extract, salt, coarsely crumbled chocolate pralines , recipe follows, recipe caramel sauce , recipe follows, recipe chocolate sauce , recipe follows, recipe vanilla ice cream , recipe follows, or good quality store bought ice cream, all-purpose flour, sugar, unsweetened cocoa powder, salt, cold unsalted butter , cut into pieces, egg, lightly beaten, light brown sugar, sugar, heavy cream, unsalted butter, chopped pecans, semisweet chocolate chips, sugar, water, lemon juice, heavy cream, milk, half-and-half, unsalted butter, semisweet chocolate chips (1 1/3 cups), pure vanilla extract, heavy cream, milk, sugar, vanilla bean , split in 1/2 lengthwise, egg yolks

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

unsalted butter, melted, sugar, creamy caramel sauce, recipe follows, at room temperature, egg yolks, at room temperature, egg whites, at room temperature, cream of tartar (less than 1/8 tsp), sugar, special tools : 1 large souffle dish or 8 (8-oz) ramekins, water, sugar, light corn syrup, heavy cream, warmed to 100 degrees f, creme fraiche, fresh lemon juice, salt (less than 1/8 tsp)