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Trisha Yearwood's creamed veggies with a crunchy cracker topping are so good they'll steal the spotlight on the dinner table Subscribe to discovery+. | dinner, vegetable, Trisha Yearwood, recipe
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Step 1: Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Step 2: Set the temperature on low and cook for 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a wooden spoon until smooth.
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Preheat the oven to 450 degrees F. Combine the all-purpose flour, whole-wheat flour, butter and salt in a stand mixer fitted with the paddle attachment. Mix on medium-low speed until the mixture.
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Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium.
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Preheat the oven to 425 degrees. Line one large jelly roll pan with aluminum foil. Spray with nonstick spray and place the saltines salt side down in rows on the pan. In a medium sauce pan melt the butter and brown sugar together and boil until it turns a caramel color, just a few minutes. Remove from heat and pour over the saltine crackers evenly.
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Cover the crock pot and turn to low heat. After 1 ยฝ hours, uncover and stir. Return the cover and cook on low heat for another 30 minutes. Once the chocolate and peanuts have cooked for 2 hours, stir and turn off the heat. Replace the cover and leave the mixture in your crock pot for an additional 30 minutes.
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Directions. Watch how to make this recipe. Microwave the almond bark in a microwave-safe bowl until melted, 1 to 2 minutes. Place the puffcorn in a large mixing bowl or giant resealable bag (like.
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Delicious! I am also a fan of Trisha Yearwood's cookbooks Georgia Cooking In An Oklahoma Kitchen and Home Cooking With Trisha Yearwood; both make great gifts for the Foodie in your life. Trisha's is the basic recipe but as foodies like to experiment I have seen variations to include bacon, graham crackers and peanut butter.
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Instructions. Note: If using an 11 oz. box of vanilla wafers, add 1/8 cup flour to the recipe. Preheat oven to 325 degrees F. Generously coat a 9-inch bundt cake pan with cooking spray and a light dusting of flour. Cream butter and sugar until light and fluffy. Add eggs, one at a time, then add vanilla extract.
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Preheat oven to 325ยฐF. Line a 13- x 9-inch baking pan with foil or parchment paper. Step 2. Arrange the crackers in a single layer on the pan. Step 3. Cook butter and brown sugar until melted and smooth, stirring slowly. When it begins to bubble, cook for 3 minutes while stirring.
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Preheat the oven to 400ยฐF: Line a 10x15-inch jelly roll pan with nonstick aluminum foil (preferred) or regular heavy-duty foil, making sure that the foil completely covers the bottom and sides of the pan. If using regular foil, spray lightly with baking spray. Place the saltine crackers in a single layer on the bottom.
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Step 1. Preheat the oven to 425 degrees fahrenheit. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes.
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6. Trisha Yearwood's Charleston Cheese Dip. Move over, queso; this recipe takes hot cheese dip to a whole new level! Not only is the base made with cream cheese and shredded cheese, but there's also a generous helping of mayo in there for good measure! But it's the crackers and bacon on top that do it for me.
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Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly roll pans with aluminum foil, then spray with nonstick spray and arrange the saltines salt-side down in a single layer. Melt the.
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Instructions. Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes.
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Preheat oven to 400 degrees F. Line a half sheet baking pan with foil, turn up the edges to form a tray and spray foil with non-stick cooking spray. Arrange saltines with the salty side up in the foil. In a saucepan, bring the butter and brown sugar up to a boil and cook for about 3 minutes, stirring constantly.
