Rich. Buttery. Creamy. Vanilla-y. Just what you’d expect of butter pecan ice cream. Just what you’ll get from this recipe.
Why spend half your paycheck on pricey infused waters when you can make them at home? It’s easy, inexpensive, and lovely. Think of it as sorta like sangria without the wine.
This stupendously cheesy spread is so satiatingly super you’ll want to ladle it on everything. And we do mean everything, including burgers, chili, fries, broccoli, nachos, baked potatoes, tacos, tater tots, and so much more.
Oh yes we did! We battered and deep-fried a childhood classic and then pronounced it perfect. We think you will, too.