Chicken Shawarma Sandwich

Source: My own imagination and love of shawarma

Tried it: YES

Thoughts: Great! Next time I will put more chicken on the sandwich and use a pickle with more flavor. Best with the toum (garlic sauce) made a day ahead so it can be chilled overnight.

How this came together:

Inspired by the abundance of garlic sauce from the previous night's experiment, I stopped at the store for some thin pita and chicken and got to work...

• Placed the pita in a 250 degree oven to warm while the rest was being prepared.

• Thinly sliced the chicken and sauteed it in olive oil and greek spices:

• Chopped up some tomatoes & dill pickles, then layered the garlic sauce, chicken, tomatoes and pickles on the warm pita:

• Rolled it up, secured with a toothpick, and enjoyed with some other Mediterranean treats! Delish.

Toum (Lebanese Garlic Sauce)

Source: Mama's Lebanese Kitchen

Tried it: YES

Thoughts: Wow. FINALLY, a garlic sauce recipe that turned out just like the restaurant! Click here for the recipe (and watch the video - it helped the most).

The recipe made enough garlic sauce to feed an army... luckily it stores well!

Ingredients:

• 1 cup peeled garlic cloves (about three whole bulbs)
• 1 tsp salt - I used Kosher
• 4 cups canola oil
• Juice of one lemon

Lettuce Wraps

Source: Followed a Food.com recipe: click here. It's a "copycat" recipe intended to taste like PF Chang's lettuce wraps.

Tried it: Yes... Yum.

Thoughts: I followed the recipe exactly for the sauces, but will change things up next time. Although everything was great when combined together, the "special sauce" alone was a little too sweet for me... I'll definitely cut the sugar content, and mix up the other ingredients a bit.

My changes for this time around were:

• Added the hot mustard & chili paste directly into the Special Sauce before refrigerating
• Used pre-cooked chicken: Trader Joe's Roasted Rosemary Chicken Breast (about 3/4 of the package). 
• Added Chinese noodles to the wraps (boiled them briefly, then crisped them in a lightly oiled pan)
• Added a bit more soy sauce to the hot mixture when cooking
• Sprinkled cayenne on each wrap before serving

Zucchini

Ahhh... summer zucchini from the garden. I love summer zucchini from the garden. Nice big julienne(ish) slices make for a hearty side dish:

Usually olive oil, salt, and pepper are all I use. But this time I tried something different and used a bit of Williams-Sonoma Smoke House Rub. This set of dry rubs is all-around good, but the Smoke House is top notch.

Sweet Potato Chips

These are DELICIOUS. And healthy to boot.

I found a bunch of recipes online for this, but didn't follow any of them exactly. The temperatures were all over the place... so here's how I went about it:

1. Thinly slice sweet potatoes (three potatoes used in this attempt). Use a mandolin if you have one... I'm loving my Pampered Chef mandolin for this recipe!

2. In a large bowl, toss potato slices with a bit of olive oil (just enough to lightly coat each slice... perhaps 3-4 tablespoons for 3 potatoes).

3. Place slices in a single layer on a cookie sheet and sprinkle with a little salt (this can be done in step 2 instead, but I prefer the better control over the salt when the potatoes are in a layer.)

4. Bake at 200 degrees for one hour.

5. Flip potatoes, increase oven temperature to 225 degrees. Bake for an additional hour. (Keep an eye on them after 30 minutes or so... they will finish much faster on darker cookie sheets, and the thinner chips may finish baking sooner.)

6. Remove from oven when they are browned and crisp. Some of the thicker chips will crisp up as they cool off. Enjoy!

Roasted Garlic

This is one of my favorites... roasted garlic is good in so many dishes. In its simplest form, spread roasted cloves onto crusty bread. Or squeeze out the roasted cloves and use in any dish calling for roasted garlic.

1. Cut about 1/4 inch from the top of the garlic bulb. I also trim a bit off the sides if there are any cloves fully covered by the skin; I like to be sure each clove is exposed to absorb the oil.

2. Pour one tablespoon olive oil into the bulb. Pour slowly so as much oil can seep into the garlic as possible. Sprinkle with a bit of salt (I use kosher) and pepper.

3. TIGHTLY wrap the bulb in foil. In this instance I did not wrap it well, and the olive oil ended up smoking in the bottom of my oven. Not good.

4. Bake at 400 degrees for 45 minutes, or until the garlic is golden brown and spreadable. Allow the bulb to cool a bit before handling. The cloves will be HOT.

Spreadable, delectable, garlicky goodness

Guacamole - Martha Stewart

Source: Martha Stewart (magazine, perhaps?)

Tried it: Not yet

Cayenne Candied Bacon

Source: Cousin Emilee's Kitchen

Tried it: Yes

Thoughts: Unexpectedly delicious!

Homemade Barbecue Sauce

Source: Aunt Joyce

Tried it: Not yet

Swiss Onion Spread

Source: Karla's Kitchen

Tried it: Not yet

Back says: This recipe originally came from Audrey. My friends love it!

Roasted Corn Salsa

Source: Mom's Kitchen

Tried it: I've indulged many times, but haven't made it myself.

Thoughts: Deeee-licious.

Layered Mexican Dip

Source: Aunt Stephanie? (I think that's her handwriting)

Tried it: Not this exact recipe

Thoughts: You can't go wrong with a layered Mexican dip...

Gouda Appetizer

Source: Mom's Kitchen

Tried it: Over and over and over...

Thoughts: Cheesy, melty, yummy, and looks kinda fancy even though it's super easy.

Oyster Crackers

Source:
First recipe - I don't know... this is my handwriting, but from long, long ago.
Second recipe - Mom's kitchen

Tried it: Yes

Thoughts: A simple and tasty little snack. I'd probably use more dill than the recipe calls for.

Here's another version, but without the dill:

Creamy Guacamole

Source: Mom's kitchen

Tried it: Yes... many, many times.

Thoughts: Creamy, salty, avocado-y goodness.

Taco Dip

Source: Mom's kitchen

Tried it: Yep.

Liked it? Yep.

Garlic Butter

Source: I'm not sure who wrote this...

Tried it: NOT YET

Grandma's Spaghetti Sauce

Source: Grandma Renslear

Tried it: Many times... just haven't made it myself yet. :)

New England Lobster Rolls

Although I had heard of them, I really had no idea what a lobster roll was until my recent trip to Boston....

After a tour of the Sam Adams brewery, a trolley shuttled us to Doyle's Cafe - a "bah" with the best "lahbstah" rolls in town, according to the driver. I'd trust that driver any day, because this was one of the best things I've ever tasted.

Some research back at home led me to realize that this tasty delight is available across the country. A Bon Appétit article (click here), highlighted six of the best lobster rolls available in the US, from Santa Monica to Rhode Island.

This Esquire article (click here) has a recipe for "The Perfect Lobster Roll". Maybe someday...

Baked Rigatoni with Turkey & Yellow Squash

Source: Me & the garden...

Inspired by fresh squash and tomatoes from my garden, this rigatoni became dinner tonight. It was delicious and I would absolutely make it again. Nothing was measured, but here's a rough roadmap of how it came about:

• Boil rigatoni noodles, drain and place into a baking dish
• Toss noodles with a small amount of melted butter and Parmesan cheese.
• Layer the following onto pasta:
• Cooked ground turkey* (Browned and seasoned. Can be prepared & frozen ahead of time... as it was tonight.)
• One small handful of shredded mozzarella cheese
• Prepared tomatoes: Slice two medium tomatoes. Saute slices in water, olive oil, basil, garlic powder (next time fresh minced garlic*) and pepper. Layer tomatoes onto the pasta and pour liquid evenly over dish.
• Roasted cherry tomatoes: Toss cherry tomatoes in olive oil. Place atop foil on a cookie sheet. Season with salt and pepper. Broil tomatoes until browned.
• Prepared yellow squash: Cut yellow squash into 1-inch pieces, saute in olive oil until golden brown (add water at beginning to steam if needed). Season with garlic powder and pepper. Remove squash from pan.
• 1-2 slices provolone cheese, cut into strips
• (Because no sauce was used I drizzled a small amount of olive oil over the entire dish before baking... this wasn't necessary.)
• Cover with foil, bake at 350 degrees for 45 minutes. Remove foil, bake an additional 15 minutes.

* This could easily be made with beef, chicken, or as a vegetarian dish.
* Fresh garlic would absolutely have been included if I had any on hand!

Mike & Patty's

I love a dish that sticks with you... in the figurative sense. After having this breakfast sandwich at Mike & Patty's in Boston, I woke up craving it days later.

It was the "North South Classic - fried egg, american cheese, peameal bacon, collards on an english muffin". This article from Boston Magazine shows it on a sub roll. Hmmmm.... maybe next visit.

I'm pretty sure there must have also been a secret (highly addictive) ingredient added, because it made me want to do backflips.

Vino Volo

At the end of a recent trip to Boston, my fellow travelers and I stopped at Vino Volo in Logan airport for a quick sip and bite.

Everything was delicious. I was envious of my coworkers' marcona almonds... perfectly sweet, salty, and seasoned with rosemary. But when my food arrived, the envy quickly dissolved into food bliss.

The chickpea & chorizo chili was mouthwatering, and the brie & prosciutto sandwich with fig jam made me feel like I had taken a quick jaunt to wine country. I think I could recreate the sandwich fairly easily, not so sure about the chili... but maybe with a little practice.

 

Company French Toast

Tried it: I think so (?)

Popovers

Source: Cousin Emilee's Kitchen

Tried it: NOT YET

Breakfast Strata

Source: Cousin Terri's Kitchen

Tried it: YES

Thoughts: This is DEEEEEEE-licious. And easy.

Ingredients:

1 lb. Bob Evans sausage, browned, drained, & crumbled
1 lb. (loaf) French bread, cut into 1-inch cubes
1 lb sharp cheddar cheese, shredded or grated
1 dozen eggs
1 cup (approx) half & half

Preparation:

The night before: Mix together eggs and half & half. Mix in remaining ingredients. Pour into a butter-greased baking dish. Refrigerate overnight.

In the morning: Bake at 350 degrees for 45-60 minutes.

Veggies can be added as well... mushrooms, onions, peppers, etc. But it's GREAT as-is.

Beef Tinga - Rachael Ray

Source: Rachael Ray Show
Recipe Link

Tried it: NOT YET (Had it for dinner at a friend's house, though)

Ingredients:

2 pounds beef chuck, cut into 1 1/2-inch cubes
Salt and pepper
Flour, for dredging
3 tablespoons corn oil
1 pound Mexican chorizo (fresh), about 1 pound, casings removed
1 large onion, chopped
4 cloves garlic, thinly sliced
1/2 tablespoon cumin, half a palmful
1/2 tablespoon Mexican oregano, half a palmful
1/2 tablespoon ground coriander, half a palmful
1 can beef consommé or 1 1/2 cups beef stock
1 14.5-ounce can diced tomatoes or fire-roasted diced tomatoes
1 to 2 tablespoons puréed chipotle in adobo for a medium to extra-spicy heat level
1 tablespoon honey

For Serving:
Flour tortillas, warmed
Wedges of lime
Queso fresco, crumbled
Sliced fresh or pickled jalapeño peppers
Thinly sliced red onions

Yields: 4-6

Preparation:

Preheat oven to 325°F.
Pat meat dry and season with salt and pepper. Dredge pieces in flour.

Heat a large Dutch oven over medium-high heat with the oil. Add meat and brown in batches until very brown; remove to a plate, add chorizo and brown. Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes. Add in stock, tomatoes, chipotle purée, honey and reserved meat to the pot. Bring to a boil and transfer to oven. Cook 1 1/2 hours, until very tender.

Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapeños and onions alongside.

Chop Suey

Source: Grandma Fletcher's Kitchen

Tried it: YES. Many, many times.

My thoughts: Comfort food.

Ingredients:

1 1/2 pounds round steak, cut up
1 large can La Choy Chop Suey
1 or 2 cans mushrooms (stems & pieces)
1/4 cup molasses
Kitchen Bouquet browning & seasoning sauce

Preparation:

Brown meat in butter or oil, then add water and cover and cook for at least one hour. Add molasses and Kitchen Banquet. Taste & cook 1/2 hour longer. If it cooks down add more water or beef broth. Then add vegetables and mushrooms.

Grandma's Recipe

Gorilla Bread - Paula Deen

Source: Food Network, Paula Deen
Recipe Link

Tried it: NOT YET

Ingredients:

1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts
Directions
Preheat the oven to 350 degrees F.

Preparation:

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Garlic & Herb Soup with Croutons

Source: Food Network immersion blender cookbook

Tried it: NOT YET

Blueberry Lime Sauce

Source: Food Network immersion blender cookbook

Tried it: NOT YET

Chipotle Ranch Dressing

Source: Food Network immersion blender cookbook

Tried it: NOT YET

Dijon Vinaigrette

Source: Food Network immersion blender cookbook

Tried it: NOT YET

Bleu Cheese Dressing

Source: Food Network immersion blender cookbook

Tried it: Not yet

Roasted Garbanzo Beans

Tried it: YES

My thoughts: There are several variations of this recipe floating around out there. It's easy to make, and a great snack to have on hand.

Ingredients:

Canned garbanzo beans, rinsed and patted dry
Olive oil (about one tbsp. for a can of beans)
Spices! - Get creative here... paprika, salt, black or white pepper, garlic powder, cayenne pepper, hot sauce, cumin, chili powder, ginger, curry, wasabi, etc.

Preparation:

Toss it all together. Spread beans into one layer on a cookie sheet and bake at 400 degrees for 25 - 45 minutes, until the beans are crunchy/crispy. The longer they cook, the crunchier they will be.

Sausage and Cheese Breakfast Cups

Source: South Beach Diet - online recipes
Recipe Link

Tried it: YES

Notes: This recipe fits in all phases of the SB Diet. Nice to have on hand for a quick breakfast!

Ingredients:

4 ounces turkey sausage or crumbled turkey bacon
1/2 green bell pepper, chopped
1/4 onion, chopped
5 large eggs
1 can (12 ounces) sliced mushrooms, drained
1/2 cup (2 ounces) shredded, reduced-fat Cheddar cheese

Preparation: 

Preheat the oven to 350°F. Coat a 6-cup nonstick muffin pan with cooking spray, or line with paper baking cups.

In a medium nonstick skillet over medium-high heat, cook the sausage, pepper, and onion for 5 minutes or until the sausage is no longer pink. Spoon the mixture into a bowl and cool slightly. Stir in the eggs and mushrooms. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese.

Bake for 20 minutes or until the egg is set.

Makes 6 cups

Hot Fudge Cake

Source: Taste of Home
Recipe Link

Tried it: NOT YET

Notes from Taste of Home: "A cake baked in a slow cooker may seem unusual. But smiles around the dinner table prove how tasty it is. Sometimes, for a change of pace, I substitute butterscotch chips for chocolate." —Marleen Adkins, Placentia, California

Ingredients:

1-3/4 cups packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1-3/4 cups boiling water
Vanilla ice cream

Preparation:

In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined.

Spread into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips. In another bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir).

Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near center of cake comes out clean. Serve warm with ice cream. Yield: 8 servings.

Chicken Enchiladas

Source: Food Network, Marcela Valladolid
Recipe Link

Tried it: I've eaten it (thanks, Mike!) but haven't made it myself

My thoughts: I must make it.

Ingredients:

9 tomatillos, husked and rinsed
1/2 medium white onion
1 serrano chile
1 yellow chile (guero)
2 cloves garlic
1/2 cup fresh cilantro leaves, loosely packed
Salt and freshly ground black pepper
1/4 cup vegetable oil
6 (6-inch) corn tortillas
2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)
1/2 cup Mexican crema or sour cream
1 cup shredded Monterey Jack cheese

Preparation:

Preheat the oven to 350 degrees F.

Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.

Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.

Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.

Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.

Buttermilk Cornbread

Source: USA Weekend

Tried it: NOT YET

Clipping

Crunchy Garden Salad

Source: Food Network
Recipe Link

Tried it: NOT YET

Ingredients:

8 ounces radishes, thinly sliced
1 large cucumber, thinly sliced
1/4 cup fresh mint leaves, chopped
1/4 cup fresh cilantro leaves, chopped
1/4 cup lime juice (from about 2 limes)
1/4 cup olive oil
Salt and freshly ground black pepper
2 cups arugula

Preparation:

Combine the sliced radishes, sliced cucumber, mint and cilantro in a medium bowl. Whisk together the lime juice, olive oil, and salt and pepper, to taste, until well combined. Pour the dressing on top of the salad and toss to combine. Place arugula on a serving dish and top with tossed salad. Serve immediately.

Brownie Batter Dip

Source: Crumbs and Chaos
Website
Recipe Link

Tried it: NOT YET

Ingredients:

8 oz CREAM CHEESE
1/2 cup BUTTER
2-3 cup POWDERED SUGAR -- varies by desired consistency
5 Tablespoons FLOUR
5 Tablespoons COCOA POWDER
2 Tablespoons BROWN SUGAR
3+ Tablespoons MILK -- varies by desired consistency
1 teaspoon VANILLA

Preparation:

With a mixer, beat together the cream cheese and the butter. Add 2 cups of the powdered sugar, 1 cup at a time, and 1 tablespoon of milk until combined. Add the flour, cocoa powder, brown sugar, vanilla and 1 more tablespoon of milk if needed. Beat until smooth. Add remaining powdered sugar and milk alternately until dip reaches your desired consistency.

Cookie Dough Dip

Source: add a pinch.com
Website
Recipe Link

Tried it: YES

My thoughts: I was not crazy about the test of this dip when following the instructions exactly. But it was better after adding a pinch of salt and a little bit of flour to thicken.

Ingredients:

1 8-ounce package cream cheese (NOT reduced fat)
½ cup butter
1 cup powdered sugar
2 tablespoons brown sugar
1½ teaspoons vanilla
1 cup chocolate chips
1 cup toffee bits

Preparation:

Cream together cream cheese and butter.
Add all remaining ingredients and mix until well-combined.
Serve with graham crackers or apple wedges.

Peanut Butter Cookie Dough Cookies

Source: Chocolate Covered Katie
Web Site Link
Recipe Link

Tried it: NOT YET... but I reallllllllllllly want to. Originally found this one on Pinterest.

(gluten-free and sugar-free)

Ingredients: 

1/4 cup peanut butter
1/4 cup plus 3 tbsp raisins
salt to taste (I used a little over 1/4 tsp, but I like salty pb cookies!)
2 tbsp roasted, unsalted peanuts (If you can only find salted, reduce or omit added salt)
1/8 tsp pure vanilla extract

Preparation:

Throw everything into your food processor (I used an Osterizer) and combine until very smooth. Roll into balls, cookies, bars, or simply eat shovel the dough into your mouth, straight from the machine. Dough can be stored on the counter, in the fridge, or in the freezer.

Italian Sausage Pasta Side

Source: Mom's kitchen

Tried it: YES

My thoughts: Delicious. This could be a main dish, but is great served as a hearty side as well.

Spicy Pretzels

Tried it: NOT YET

I'm not sure where I got this recipe, but it must have been tasty enough to request it!

Ingredients:

1 bag pretzels
1 tsp dill weed
1 tsp garlic powder
1 tsp Salad Supreme spice mix
3/4 tsp cayenne pepper
1/2 cup vegetable oil
1 package Hidden Valley Ranch

Preparation:

Mix all ingredients in a Ziploc bag or a bowl. Bake at 200 degrees for 2 hours.

Spicy Caramel Popcorn

Tried it: NOT YET

I'm not sure where I got this recipe, but it must have been good enough to request it!

Ingredients:

2 tsp vegetable oil
1/2 cup unpopped popcorn
1 1/2 cup sugar
3/4 cup butter
1/4 cup plus 2 tbsp light corn syrup
1 1/2 tsp coarse salt
1/4 tsp cayenne pepper
3/4 cup salted peanuts

Preparation:

Bake at 250 degrees for 30 minutes.

Zuppa Toscana

Source: Mom's kitchen

Tried it: YES

My thoughts: Yum.

After trying (and loving) Olive Garden's Zuppa Toscana, Mom went home and figured out this recipe. I like spice, so I added a few traditional Italian sausage spices to the mix when I made this: paprika, garlic powder, crushed red pepper, dried parsley, salt, and pepper. I might even skip the sweet and use entirely hot Italian sausage next time.

(Others have tried to figure out this recipe as well. Click here for another "copycat" recipe from restaurant.food.com.)

Mom's recipe card

Chicken Marsala

Source: Owosso Country Club

Tried it: YES

My thoughts: This is good stuff.

Mom's recipe card

Pumpkin Poke Cake

Source: Something Swanky Desserts & Designs
Recipe Link

Tried it: YES

My thoughts: The name of this dessert on the website is "Pumpkin Better than ... Cake." The name fits. This is easy and sinfully delicious. It has a very pumpkin-y flavor, and would be great for Thanksgiving or as a fall dessert.

Ingredients:

1 box yellow cake mix
1 - 14 to 28 oz can pumpkin puree*
1 tsp pumpkin pie spice
1 - 14 oz. can sweetened condensed milk
1 - 8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce

Preparation:

Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. Add more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake).
Pour batter into a well greased 9x13 baking dish. Bake at 350º according to the directions for a 9x13 cake on the cake mix box.
Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.
Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.
Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

Digging in...

Oh, so good.