You might need to buy:
- all-purpose flour
- baking powder
- salt
- unsalted butter
- sugar
- large egg
- instant coffee powder dissolved in 1 teaspoon water
- vanilla extract
You might need to buy:
- butter
- flour
- milk
- cream
- dry white wine
- brandy
- crawfish tails
- salt and freshly ground black pepper
- cayenne pepper
You might need to buy:
- vegetable oil
- caramel sauce
- powdered sugar
- Milk
You might need to buy:
- olive oil
- salt
- balsamic vinegar
- elbow pasta
- heavy cream
- freshly shredded sharp white Cheddar cheese
- grated Gruyere
You might need to buy:
- vegetable oil
- Uncle Ben’s Original Long Grain Rice
You might need to buy:
- Great Value Rotini Pasta
- cubed cheddar cheese
- Wish-Bone House Italian Dressing
I used HEATH BITS’O BRICKLE Toffee Bits. If you can’t find them, you can replace them with either a crushed Heath or Skor Bar (if you don’t mind adding chocolate) or butterscotch chips (which also won’t be exactly the same.) Either way, I’d suggest chopping the replacement toffee finely, as the Heath Bits are exactly that: super small crumbs of toffee that keep these cookies from being chunky.
I used Medaglia D’oro Instant Espresso, which can be found in some supermarkets or online. I really recommend keeping some in your pantry—a teaspoon will boost the flavor of most any chocolate dessert.
You might need to buy:
- baking powder
- salt
- egg
You might need to buy:
- Bisquick
- sour cream
- 7-up
- melted butter
Optional dash of Mayo
You might need to buy:
- French dressing