Main dish

Breakfast Biscuit Cups

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Breakfast Biscuit Cups
The first time I made these biscuit cups, my husband and his assistant basketball coach came in as I was pulling them out of the oven. They loved them! —Debra Carlson, Columbus Junction, Iowa
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ⅓ pound bulk pork sausage
  • 1 tablespoon all-purpose flour
  • ⅛ teaspoon salt
  • ½ teaspoon pepper, divided
  • ¾ cup plus 1 tablespoon 2% milk, divided
  • ½ cup frozen cubed hash brown potatoes, thawed
  • 1 tablespoon butter
  • 2 large eggs
  • ⅛ teaspoon garlic salt
  • 1 can (16.3 ounces) large refrigerated flaky biscuits
  • ½ cup shredded Colby-Monterey Jack cheese
Instructions
  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and ¼ teaspoon pepper until blended; gradually add ¾ cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
  2. In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set.
  3. Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese.
  4. Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan.
Freeze option: Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave one frozen biscuit cup on high for 50-60 seconds or until heated through.

Watch the recipe video here:

Wake up to breakfast in a muffin cup! Get the full recipe for Breakfast Biscuit Cups here–> https://trib.al/Ht30hjF

Posted by Taste of Home on Wednesday, June 26, 2019

Cake Dessert

Triple-Decker Cheesecake Tower

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Triple-Decker Cheesecake Tower
Triple-Decker Cheesecake Tower
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 18 oz brownie mix, 2 boxes, prepared according to package instructions (510 g)
  • 1 chocolate cheesecake, 8 inch (20 cm) prepared
  • 15 oz red velvet cake mix, 1½ boxes, prepared according to package instructions without the water (425 g)
  • 2 vanilla cheesecakes, 8 inch (20 cm) prepared
  • 40 oz chocolate chip cookie dough (1.1 kg)
  • 8 cups cream cheese icing (920 g)
  • 2 cups chocolate ganache (575 g)
  • 10 oz chocolate, chopped (285 g)
SPECIAL EQUIPMENT
  • 3 springform pans, 9 inch (23 cm)
Instructions
  1. Preheat the oven to 300°F (150°C).
  2. In a greased, 9-inch (23 cm) springform pan, spread ⅓ of the brownie batter evenly on the bottom. Lay the chocolate cheesecake in the center, then spread the rest of the batter on top. Set aside.
  3. In another greased springform pan, spread ⅓ of the cake batter evenly on the bottom, then lay the vanilla cheesecake on top. Spread the rest of the red velvet batter over the cheesecake and set aside.
  4. In a third springform pan, press ⅓ of the cookie dough evenly on the bottom, then another ⅓ of the dough around the sides of the pan to make a wall. Lay the remaining vanilla cheesecake in the center, then cover with the rest of the cookie dough and seal the edges.
  5. Bake all 3 filled cakes for 2 hours, until a toothpick inserted in the center of each comes out clean.
  6. Chill the cakes overnight in the refrigerator.
  7. Dollop a bit of of cream cheese frosting onto a serving platter and line the sides with parchment paper.
  8. Add the cookie cake to the platter and spread the top with layer of frosting.
  9. Stack the brownie cake on top, then spread another layer of frosting on top.
  10. Finally, place the red velvet cake on top, then frost the top and sides evenly.
  11. Add the chocolate ganache to a squeeze bottle, then decorate the top of the cake working your way around the top edge of the cake to make a drip pattern. Squeeze more ganache over the top of the cake and spread evenly to cover.
  12. Decorate the lower part of the cake by pressing the chocolate chunks into the sides.
  13. Slice and serve.
  14. Enjoy!

Watch the recipe video here:

3 Cheesecakes, 3 desserts, one dream.?FULL RECIPE: https://tasty.co/recipe/triple-decker-cheesecake-tower

Posted by Proper Tasty on Wednesday, June 26, 2019

Spaghetti

Simple Carbonara

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Simple Carbonara
Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara. It's the no-food-in-the-house dinner of our dreams.
Author:
Cuisine: American
Recipe type: Spaghetti
Ingredients
  • 3 Tbsp. kosher salt, plus more
  • 4 oz. guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
  • 2 oz. Parmesan
  • 4 large egg yolks
  • 2 large eggs
  • Freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1 lb. spaghetti, bucatini, or rigatoni
Instructions
  1. Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
  2. While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼" strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.
  3. Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
  4. Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
  5. Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
  6. Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
  7. Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
  8. Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
  9. Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).
  10. Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.

Watch the recipe video here:

The no-food-in-the-house dinner of our dreams. (via Basically)Make it: http://bonap.it/PIM7a3I

Posted by Bon Appétit Magazine on Wednesday, June 26, 2019

Main dish

The Best Grilled Ribs

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The Best Grilled Ribs
When you're in the mood to grill ribs, you're most likely looking for a magically meaty experience—and trust us, there's a reason we call these the best. The texture of these smokey beauties is everything you want. Grilling your ribs over an indirect heat gives them a crispy exterior bark, while the meat stays tender, but not completely falling-off-the-bone tender—you’re left with the perfect amount of chew. Baby back ribs are readily available at most any supermarket; when shopping, look for the smaller racks as these tend to have more tender meat.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup packed dark brown sugar
  • 3 tablespoons kosher salt
  • 3 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon dry mustard
  • 1 tablespoon black pepper
  • 3 slabs baby back pork ribs, membrane removed (about 6 lb.)
  • 2 tablespoons olive oil
Instructions
  1. Stir together brown sugar, salt, paprika, garlic powder, dry mustard, and pepper in a small bowl.
  2. Rub ribs with olive oil, and coat evenly with brown sugar mixture, pressing to adhere. Stack ribs together, and wrap tightly with plastic wrap. Place on a baking sheet, and chill 8 hours. Remove plastic wrap, and let ribs stand at room temperature 30 minutes before grilling.
  3. Preheat a gas grill to medium (350°F to 400°F) on 1 side; keep other side unlit. Place rib slabs, meaty side up, on oiled grates over unlit side of the grill, stacking 1 on top of another.
  4. Grill, covered, for 2 hours, rotating bottom slab of ribs to top of stack every 40 minutes. Reduce grill temperature to low (250°F to 300°F); unstack rib slabs, and place side by side over unlit side of grill. Grill ribs, covered, until meat is tender and starts to separate under slight pressure and tips of the bones are exposed about ½ inch, about 30 minutes. Remove ribs from grill, and let rest 10 minutes before serving.

Watch the recipe video here:

There's a reason we call these the best ?GET THE RECIPE: https://trib.al/JBj5SRa (via Well Done)

Posted by MyRecipes on Wednesday, June 26, 2019

Dessert

Spiced Pineapple Upside-Down Cake

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Spiced Pineapple Upside-Down Cake
I often bake this beautiful cake in my large cast-iron skillet and turn it out onto a pizza pan. —Jennifer Sergesketter, Newburgh, Indiana
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1-1/3 cups butter, softened, divided
  • 1 cup packed brown sugar
  • 1 can (20 ounces) pineapple slices, drained
  • 10 to 12 maraschino cherries
  • ½ cup chopped pecans
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup buttermilk
Instructions
  1. In a saucepan, melt ⅔ cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside.
  2. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition.
  3. Carefully pour over the pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.

Watch the recipe video here:

You can bake this beautiful cake in your cast-iron skillet!Get the recipe for Spiced Pineapple Upside Down Cake here–> https://trib.al/Uo5xKgL

Posted by Taste of Home on Wednesday, June 26, 2019

Breakfast

Baked Avocado Tacos

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Baked Avocado Tacos
Baked Avocado Tacos
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ½ cup wheat flour (60 g)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 large eggs
  • 1 ½ cups whole wheat bread crumb (170 g)
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • 2 avocados
  • ¾ cup plain yogurt (185 g)
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 3 cloves fresh garlic, finely minced
  • 1 lime, juiced
  • ½ cup green cabbage, finely sliced (50 g)
  • ½ cup red cabbage, finely sliced (50 g)
  • ½ cup shredded carrot (55 g)
  • 1 pack corn tortilla
Instructions
  1. Add the flour, salt, and pepper to a bowl and whisk to combine.
  2. In a separate bowl, crack the eggs and whisk.
  3. In a third bowl, add the bread crumbs, garlic powder, cumin, and paprika, and whisk to combine.
  4. Halve the avocados, cutting from the stem to the base.
  5. Preheat an oven to 350°F (180°C)
  6. Remove and discard the pits. Cut each half into ½ inch (1 ¼ cm) wide slices then remove and discard the skin.
  7. Working with one avocado slice at a time, dip in the flour mixture, then egg, and finally bread crumbs, making sure each are fully coated.
  8. Place the avocado slices 1-inch (2 ½ cm) apart on a parchment paper-lined baking sheet.
  9. Transfer the baking sheet to the oven and bake for 10 minutes. Flip the avocados and continue baking until golden brown, 10 to 15 more minutes.
  10. In a medium bowl, mix together the yogurt, salt, pepper, garlic, and lime juice. Cover and refrigerate until you’re ready to serve.
  11. Add the red and green cabbage and the carrots to a large bowl, then stir in half of the yogurt sauce until well combined.
  12. Remove the baking sheet from the oven and let the avocado slices cool 2 to 3 minutes before serving.
  13. Place three avocado slices on a single tortilla and top with slaw and toppings of your choice.
  14. Enjoy!

Watch the recipe video here:

These baked avocado tacos because they're gonna change your life! ?FULL RECIPE: https://tasty.co/recipe/baked-avocado-tacos

Posted by Proper Tasty on Tuesday, June 25, 2019

Dessert

Campfire Cookies

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Campfire Cookies
What kind of cookie can top a s'more at a cookout? One that is topped with an adorable candy campfire, complete with tiny toasted marshmallows on sticks. Bring a batch of these to your next camp-out -- whether deep in the woods or just in your backyard -- and watch the smiles break out among your troop.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cookies:
  • 2½ cups all-purpose flour, plus more for rolling (see Cook's Note)
  • ¼ teaspoon baking powder
  • ¼ teaspoon fine salt
  • ¾ cup superfine sugar
  • 2 sticks (1 cup) unsalted butter, cut into small pieces, at room temperature
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
Royal Icing:
  • One 1-pound box confectioners' sugar
  • 2 tablespoons meringue powder
  • Green gel food coloring
Decorations:
  • Coarsely chopped chocolate-covered almonds, peanuts or malt balls (for the dirt)
  • 54 chewy chocolate candies, such as Tootsie Rolls
  • 10 red gummy bears, snipped into small pieces
  • 10 yellow gummy bears, snipped into small pieces
  • 10 orange gummy bears, snipped into small pieces
  • 10 light pink gummy bears, snipped into small pieces
  • 54 mini marshmallows
  • 54 pretzel sticks
Instructions
For the cookies:
  1. Whisk together the flour, baking powder and salt in a small bowl. Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about ¼-inch thick and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
  2. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time on a floured work surface to about ¼-inch thick. Cut out rounds with a 3½-inch cookie cutter and arrange about 1 inch apart on the prepared baking sheets.
  3. Bake, switching and rotating the pans halfway through, until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
For the royal icing:
  1. Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding 1 to 2 tablespoons water if necessary, to make a thick but spreadable icing. Beat in the food coloring, a few drops at a time, to make a deep green color (for grass).
For decorating:
  1. Spread the icing on the cookies, almost to the edges. Sprinkle the chopped chocolate covered nuts almost to the edge of the green to resemble dirt. Arrange 3 chewy chocolate candies in a triangle on top to resemble logs in a campfire. Fill the space in the center of each with snipped gummy bears to resemble a campfire and embers. Poke a marshmallow on the end of each pretzel stick and stick in the icing to form a tripod that meets in the center. Let the icing harden, about 1 hour.
  2. Right before serving, light the marshmallows on fire and blow it out when they are toasted to your liking.

Watch the recipe video here:

These Campfire Cookies are ???Save the recipe: https://foodtv.com/2N8Q1dC!

Posted by Food Network on Tuesday, June 25, 2019

Dessert

Unicorn Cheesecake

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Unicorn Cheesecake
Unicorn Cheesecake
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FILLING
  • 48 oz cream cheese (1.3 kg)
  • 1 cup sugar (200 g)
  • 2 tablespoons vanilla extract
  • 2 cups milk (480 mL)
  • 2 tablespoons gelatin
  • food coloring, blue, purple, and pink
CRUST
  • 20 graham crackers
  • 4 tablespoons unsalted butter
  • ⅓ cup sugar (65 g)
UNICORN HORNS
  • 9 mini waffle cones
  • 2 cups white chocolate, melted (340 g)
  • sprinkles, pink and blue
FOR GARNISH
  • sprinkles
  • gumballs
  • swirl lollipop
Instructions
  1. Make the filling: In a large bowl, use an electric hand mixer to combine the cream cheese, sugar, and vanilla. Microwave the milk for 2 minutes and mix with the gelatin. Add to the cream cheese mixture.
  2. Separate the batter into 3 medium bowls. Add a drop of food coloring to each bowl and stir to combine.
  3. Make the crust: Add the graham crackers to a zip-top plastic bag and use a rolling pie to crush until they resemble coarse sand. Transfer to a medium bowl and add the butter and sugar. Mix until thoroughly combined. Press into a greased 8-inch springform pan and chill.
  4. Pour the blue batter into the graham cracker crust and refrigerate for 30 minutes, or until firm. Add the purple batter, and refrigerate for another 30 minutes. Add the pink batter, and refrigerate for 60 minutes more.
  5. To make the unicorn horns, dip each waffle cone into the white chocolate, top with sprinkles, and chill until firm.
  6. Top the cheesecake with the sprinkles, unicorn horns, gumballs, and the lollipop.
  7. Enjoy!

Watch the recipe video here:

This unicorn cheesecake is ✨magical ✨FULL RECIPE: https://tasty.co/recipe/unicorn-cheesecake

Posted by Proper Tasty on Tuesday, June 25, 2019

Dessert

Double-Sided Sugar Cookies

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Double-Sided Sugar Cookies
Double-Sided Sugar Cookies
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 ½ cups unsalted butter, 3 sticks, softened (345 g)
  • 3 ¾ cups powdered sugar (450 g)
  • 1 ½ teaspoons vanilla extract
  • 4 large eggs
  • 5 cups all-purpose flour (625 g)
  • ½ teaspoon salt
  • 10 drops yellow food coloring
  • 10 drops red food coloring
  • 10 drops blue food coloring
  • 5 drops black food coloring
  • 10 drops green food coloring
SPECIAL EQUIPMENT
  • electric hand mixer
  • food-safe glove
Instructions
  1. Add the butter, powdered sugar, and vanilla to a large bowl. Beat with an electric hand mixer on low speed until smooth and creamy.
  2. Add the eggs 1 at a time and beat on medium speed to incorporate, scraping down the sides of the bowl with a spatula halfway through.
  3. Add the salt and incorporate the flour in 3 additions, scraping down the sides of the bowl as needed, until a dough forms.
  4. Turn the dough out onto a clean, floured surface and form into a ball. Cut the ball of dough in half. Cut one of the halves in half, and the other half into thirds, so you have 5 pieces total. Take one of the larger pieces and cover the rest with plastic wrap so they don’t dry out.
  5. Wearing gloves, add the yellow food coloring and knead into the dough until fully incorporated. Cover and set aside each piece of dough after working the color in. Dye the other large piece with red food coloring. Set aside one of the smaller pieces to remain plain. Remove a 1-tablespoon chunk from 1 of the 2 remaining pieces and dye with black food coloring. Dye the rest of that piece blue. Dye the remaining piece of dough green.
  6. Roll out 1 tablespoon of the the plain dough into a 6-inch-long (15-cm) rope. Roll the rest into a 6-inch-long (15-cm) log and cut crosswise into thirds. Shape the logs into 6-inch-long (15-cm) triangle wedges.
  7. Roll a third of the red dough into a 6-inch-long (15-cm) triangle wedge.
  8. Roll the blue piece into a 6-inch-long (15-cm) triangle wedge. Roll half of the green dough into a 6-inch-long (15-cm) triangle wedge.
  9. Form a beach ball shape by placing the plain rope in the middle and alternating the plain dough triangle wedges with the colored triangle wedges. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes while you assemble the other shape.
  10. Roll the remaining red dough into a 6-inch-long (15-cm) log, then shape into a triangle wedge.
  11. Roll the remaining green dough into a 6-inch-long (15-cm) log, then flatten.
  12. Place the red triangle on top and trim the edges with a bench scraper or knife.
  13. Cut the yellow dough in half. Set aside one half, then cut the other half in half again and roll into 2 6-inch-long (15-cm) logs and flatten slightly. Place the yellow pieces over each exposed side of the red dough, then pinch the yellow and green dough together to completely cover the red. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
  14. Use a ruler and a knife to score ¼-inch (6 mm) marks across both chilled logs. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary.
  15. Roll out the rest of the yellow dough to make a 6-inch (15-cm) by 12-inch (30-cm) rectangle.
  16. Build a single dough log by stacking alternating strawberry slices and beach ball slices over the center of the yellow dough. Wrap the yellow dough around the log, roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
  17. Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
  18. Use a ruler and a knife to score ¼-inch (6 mm) marks across the chilled dough. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary. Each slice should have a beach ball side and a strawberry side.
  19. Set the cookies on the prepared baking sheet, strawberry-side up. Break off tiny pieces of the black dough, roll into seeds, and press onto the strawberries.
  20. Bake the cookies for 10-12 minutes, or just until they begin to start turning golden brown. Cool on a wire rack for 5-10 minutes before serving.
  21. Enjoy!

Watch the recipe video here:

Whichever side you choose, it's bound to be delicious ?Get the recipe: https://tasty.co/recipe/double-sided-sugar-cookies

Posted by BuzzFeed Food on Tuesday, June 25, 2019

Dessert

Spiked Caramel Corn Shake

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Spiked Caramel Corn Shake
This shake made with Captain Morgan spiced rum and topped with homemade caramel corn is a home run!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Caramel Corn/Sauce
  • 5 cups fresh popped corn
  • ⅓ cup roasted unsalted peanuts
  • ½ cup light brown sugar
  • 5 tablespoons unsalted butter
  • 1 tablespoon corn syrup
  • ¼ teaspoon salt
  • 1½ tablespoon Captain Morgan Spiced Rum
  • ¼ teaspoon baking soda
  • 1½ tablespoon heavy cream
Shake
  • 4 cups vanilla ice cream
  • ¾ cup whole milk
  • 6 ounces Captain Morgan rum
  • Whipped cream, optional
Instructions
  1. Preheat oven to 250°F.
  2. Line a baking sheet with parchment.
  3. Over med-high heat, cook brown sugar, butter, and corn syrup. Bring to simmer and cook for 4 minutes.
  4. Remove from heat and add baking soda and rum. Stir well. Reserve ¼ cup caramel.
  5. Working quickly, mix popcorn and peanuts with remaining carmel, making sure to completely cover all the popcorn. Spread on baking sheet and dry out in about 15 minutes or until dry.
  6. Add cream to remaining ¼ cup caramel and stir, then set aside.
  7. Add 4 cups of vanilla ice cream to a blender with ¾ cup of whole milk and 6 ounces of Captain Morgan. Blend until creamy.
  8. Divide remaining caramel sauce into 4 glasses and top with milkshake. Top with whipped topping and caramel corn, then serve with remaining caramel corn.

Watch the recipe video here:

Welcome in Summer with this Spiked Caramel Corn Shake!

Posted by Tasty on Tuesday, June 25, 2019