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Martha Stewart... Ingredients 13 graham crackers 1 bag (8 ounces) toffee bits 1 1/2 cups coarsely chopped toasted natural almonds 1/2 cup sugar 1 cup (2 sticks) unsalted butter 3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips 3/4 teaspoon coarse salt Directions 1. Preheat oven to 350. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers. 2. In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)
Texas Roadhouse Rolls 4 tsp. active dry yeast 1/2 c. warm water 2 c. milk, scalded and cooled to lukewarm 3 Tbl. of melted butter, slightly cooled 1/2 c. sugar 2 quarts all purpose flour (7-8 cups) 2 whole eggs 2 tsp. salt
weight watchers corn, bacon, and potato chowder. This is an amazingly rich soup, and although it is weight watchers, it is not short on flavor. For those not watching their weight or fat content, you can always sneak a bit of heavy cream in the soup near the end of preparation to get a creamy chowder taste. So good with a loaf of thick crust bread for those cold nights. This is also a FAST soup to prepare and serve - within 30 to 45 minutes.
Healthy Dinner- Roasted Lemon Garlic Shrimp
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