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SUNDAY, AUGUST 20, 2017
what's cookin'
This website! Officially launched for
my debut on Good Things Utah!
my new cookbook!
recipe of the month
cold and crunchy

1 cube butter
1 cup brown sugar
2 cups rice krispies
1 cup toasted pecans or almonds
1 cup coconut
1/2 gallon vanilla ice cream

Melt butter and brown sugar together. Stir in rice krispies, nuts and coconut. Press half of the mixture into a 9x13 dish. Top with vanilla ice cream and sprinkle the rest of the mixture on top (DON‘T let the ice cream soften. Slice it with a sharp knife and place on top of the mixture. If it is softened, it will melt all over the rice krispies and they will get soft.). Freeze for 2-3 hours or overnight. Serve with caramel, chocolate or fruit.

Caramel Sauce for Ice Cream

1/2 cup butter
2 cups brown sugar
1 cup Karo Syrup
1 can sweetened condensed milk

In a medium sized saucepan, bring all the ingredients to a boil (watch carefully). Boil until caramel reaches softball stage, about 230-240 degrees. Remove from heat and serve warm over ice cream.

This is one of my favorite summertime recipes. It is easy, but very yummy! Serve it with caramel or hot fudge (or both!) and you have a great dessert that makes everyone happy!