Italian Buttercream

6 Egg Whites

1 1/2 cups Sugar

2 cups Butter - softened

2 tsp. Vanilla

2 T. Heavy Cream

1. Using a double boiler method, whisk egg whites and sugar in the mixer bowl. Place over boiling water. Whisk constantly for 4 minutes.

2. Remove from heat. Using whisk attachment, whisk on high for 5 minutes.

3. Turn speed to medium. Slowly add chunks of soft butter.

4. Add vanilla. Whip for 2 minutes. Scrape bowl.

5. Add heavy cream. Whip for 2 minutes.

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Chocolate Frosting

2 1/2 sticks Butter - softened

1 1/2 cups Cocoa Powder

1 T. Vanilla

1 can Evaporated Milk

9 cups Powdered Sugar

1. Using the paddle attachment, whip together butter, cocoa powder, and vanilla.

2. Scrape the bowl using a rubber spatula, getting all the edges.

3. Add evaporated milk, then powdered sugar a cup at a time. Scrape the bowl and whip on high for 1 minute.

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Buttercream Frosting

1/2 cup (1 stick) Soft Butter

1 cup Shortening

1 tsp. Salt

2 tsp. Vanilla - clear or almond extract

2 lbs and 1 cup

Powdered Sugar

1/2 cup Milk

1. Using the paddle attachment, whip together butter and shortening on high for 2 minutes.

2. Add salt and extract. Mix for 1 minute.

3. Alternate adding powdered sugar and milk on low speed.

4. Scrape bowl and whip on high for 3 minutes.

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German Chocolate Filling

1/2 stick Butter

1/2 cup Sugar

1/2 can Evaporated Milk

3 Egg Yolks

1 tsp. Vanilla

11 oz. coconut

1/4 cup Cocoa Powder

1. In medium sauce pan, combine butter, sugar, cocoa powder, and evaporated milk. Bring to a boil. Whisk until fully combined.

2. In medium bowl, whisk the three egg yolks.

3. To temper the eggs, pour 1/4 cup hot chocolate mixture into the eggs, whisking constantly.

4. Slowly pour the remaining hot mixture into the tempered egg mixture, whisking constantly.

5. Pour hot mixture back into sauce pan, on medium heat, and stir constantly for 5 minutes, until thick-like pudding.

6. Remove from heat. Add coconut and vanilla. Let cool before adding to cake.

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3 1/2 cups Flour

2 cups Sugar

1 T. Baking Powder

1/2 tsp. Salt

2 sticks Butter - softened

1 cups Milk

4 Eggs

2 Egg Whites

2 tsp. Vanilla

1. Using whisk attachment, combine eggs and egg whites. Mix on high for 4 minutes.

2. Turn speed to low. Slowly add sugar.

3. In a separate bowl, combine flour, baking powder, and salt. 

4. Cut up soft butter into small chunks. Slowly add butter to egg mixture, on medium speed.

5. Add dry ingredients. Scrape bowl and mix for 1 minute.

6. Add milk and vanilla. Mix for 1 minute.

7. Bake at 350 F for 45 minutes. Makes 2 8-inch rounds.

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Nettie's Chocolate Cake

4 oz. Unsweetened Chocolate

1 cup hot water

1 stick Butter

1 cup Sour Cream

1 1/2 tsp. Baking Soda

2 cup Flour

2 cup Sugar

1/2 tsp. Salt

2 Eggs

1 tsp. Vanilla

1. In a medium glass bowl, combine chocolate, hot water, and butter. Put in microwave for 3 minutes. Remove and whisk together. Set aside.

2. Using the whisk attachment, combine flour, sugar, and salt. Put on low speed for 1 minute.

3. In a small bowl, combine eggs and vanilla. Set aside.

4. In a small bowl, combine sour cream and baking soda. Mix really well. Set aside.

5. On low speed, add chocolate mixture to dry ingredients. Mix for 3 minutes.

6. Add eggs and vanilla. Continue to mix until eggs are fully combined.

7. Add sour cream mixture to batter. Scrape bowl and mix for 2 more minutes.

8. Bake at 350 F for one hour. Makes 2 8-inch rounds.

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Caramel Apple Cinnamon Roll Lasagna

2 packs Pillsbury Cinnamon Rolls 

8 Granny Smith Apples - sliced

1 T. Cinnamon 

3/4 cup brown sugar

Salted Caramel recipe (see below)

1. Turn oven on to 375 degrees.

2. Grease a 11x13 casserole dish.

3. Slice each cinnamon roll in half, and roll them out until flat.

4. Line the pan with flat cinnamon rolls, 6 slices.

5. In a large bowl mix sliced apples, brown sugar and cinnamon.

6. Pour half of the apples on to the cinnamon rolls. 

7. Do another layer of flat cinnamon rolls.

8. Add remaining apples. 

9. Final layer of flat cinnamon rolls. Bake for 45 min.

10. Remove from oven and pour salted caramel sauce on top.

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Pumpkin Chocolate Chip Cupcakes

4 Eggs

1 2/3 cup Sugar

1 cup Vegetable Oil

1 - 16 oz. Pumpkin Puree

2 tsp. Cinnamon

1 tsp. Nutmeg

1/4 tsp. Cloves

2 cups Flour

2 tsp. Baking Powder

1 tsp. Baking Soda 

1 tsp. Salt

1 cup Mini Chocolate Chips

1. Turn oven on to 350 degrees.

2. Using the whisk attachment for the mixer, whisk eggs on high for 5 minutes, until double in volume.

3. Turn mixer speed to low, slowly add sugar. Mix back on high for 2 minutes.

4. Turn mixer speed back to low and slowly drizzle in the oil.

5. In a separate bowl, combine pumpkin puree, cinnamon, nutmeg and cloves. Add to egg mixture.

6. In a separate bowl combine flour, baking soda, baking powder, and salt. Add to mixture. 

7. Add chocolate chips and make sure mixture is fully combined.

8. You can make into cupcakes or a cookie sheet. 

9. Bake for 25 - 30 min. 

10. Make Cinnamon Cream Cheese frosting and frost the cupcakes or sheet cake.

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Salted Caramel Sauce

6 T. Butter

1 1/2 cup Brown Sugar

1/3 cup Heavy Cream

1 tsp. Kosher Salt

1 tsp. Vanilla Extract

1 tsp. Rum Extract

1. In sauce pan, bring butter and brown sugar to a boil.

2. Add extracts - stir

3. Add heavy cream - stir

4. Add Kosher Salt. Remove from heat.

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Italian Green Beans

1 lb. Fresh Green Beans

3 Roma Tomatoes - diced

1 Yellow Onion - diced

1 T. Fresh Rosemary - chopped

1 T. Fresh Basil - chiffonade 

1/2 tsp Salt

1/2 tsp. Pepper

1. In a medium size pot, fill 3/4 of the way with water, bring to a boil.

2. In a separate sauté pan, drizzle in 1 T. olive oil, and turn on medium heat.

3. Sauté onions, tomatoes, fresh herbs. 

4. Once water is at a boil, put green beans in water. Cook for 6 minutes.

5. Add hot green beans to sauté pan with onions.

6. Add salt and pepper, let cook for one minute.

7. Serve with fresh parmesan cheese.

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Sweet Potato Coconut Casserole

1 - 32 oz. can Yams

1 - 12 oz. bag shredded coconut

1 Egg

1 T. Cinnamon

1 cup Brown Sugar

1. Mash the yams or sweet potatoes in a medium bowl.

2. Add egg, cinnamon and brown sugar.

3. Add half a bag of coconut to the mixture. 

4. In a greased 9x9 dish, pour mixture in. 

5. Put remaining coconut on top.

6. Bake in a 375 degree oven for 35 minutes. 

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Herb Roasted Carrots

1 lb Carrots - diced

1 T. Fresh Thyme - chopped

1 T. Fresh Rosemary - chopped

1 T. Olive oil

1/2 tsp. Salt

1/4 tsp. Pepper

1. Turn oven on to 400 degrees.

2. Toss all ingredients together in a bowl.

3. Lay carrots out on parchment lined cookie sheet.

4. Bake for 20 minutes 

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Breakfast Nachos

1. Puree black beans, put in squeeze bottle.

2. Fry potatoes with red bell pepper and yellow onion (you could use the frozen breakfast potatoes as a substitute).

3. Fry egg (3 each).

4. Sliced avocado.

5. Shredded cheddar cheese.

6. Make Pico de Gallo (see recipe below).

7. Sour cream, put in squeeze bottle (1/2 cup sour cream + ¼ cup milk, shake).

8. Garnish with fresh chopped cilantro.

9. Garnish with chopped green onions.

10. Assemble nachos on a cookie sheet lined with parchment. Put under broil for a few minutes, until cheese is melted.

11. Add fried egg and fresh toppings after cheese is melted.

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Dessert Nachos

1. Fry chips – dust in cinnamon and sugar mixture.

2. Make chocolate sauce, put in squeeze bottle (see recipe below).

3. Make salted caramel sauce, put in squeeze bottle (see recipe below).

4. Make strawberry salsa (see recipe below).

5. Make vanilla bean cream cheese sauce, put in squeeze bottle or piping bag (see recipe below).

6. Garnish with fresh berries and mint.

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Cranberry Cheese Dip

1 French Loaf of Bread

2 - 8 oz. Cream Cheese

1 cup Cranberries - chopped

4 Green Onions - diced

1 cup Mozzarella cheese

1 cup Parmesan cheese

1/2 tsp. Salt

1/2 tsp. pepper

1. Cut a large rectangle out of the loaf of bread. Pull out the bread, cut it up to use for dipping.

2. Combine all ingredients in a medium size bowl.

3. Pour dip into bread.

4. Bake at 375 for 25 min. 

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Chicken Verde

1 Yellow Onion

6 Anaheim Peppers (no seeds)

1 bunch Cilantro

8 Chicken Breasts

2 cups Chicken Stock, or water

1. Blend onion, Anaheim peppers, and cilantro in blender until it becomes a puree.

2. In a medium saucepan on high heat, add a T. of oil and sear chicken until golden brown.

3. Put seared chicken in crockpot.

4. Add pepper puree mixture.

5. Cook on high in a crockpot for 4-5 hours.

6. You can do this on stovetop in 30 minutes.

7. Shred chicken.

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Vanilla Bean Cream Cheese Sauce

8 oz. Cream Cheese – soften

1/4 cup Sugar

1 tsp. Vanilla Extract

1/2 tsp. Vanilla Bean Paste

1. Combine all ingredients until smooth.

2. Place in piping bag, or squeeze bottle.

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Pineapple Salsa

1 Pineapple

1 bunch Cilantro – chopped

1 Yellow Onion – diced

1 tsp. Salt

1/2 tsp. Black Pepper

1. Combine all ingredients.

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Pico de Gallo

5 Roma Tomatoes – diced

3 Green Onions – chopped

1 bunch Cilantro – chopped

1 Anaheim Pepper – fine diced

1 tsp. Salt

1/2 tsp. Black Pepper

1. Combine all ingredients.

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Strawberry Salsa

1 lb. Strawberries – diced

1/2 cup Fresh Mint – sliced or chopped

1/4 cup Sugar

1. Combine all ingredients.

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Key Lime Frosting 

3 Limes zested and juiced

1/2 cup Key Lime Juice

3 1/2 cups Powdered Sugar

1. Zest and juice the limes in a medium size bowl.

2. Add key lime juice.

3. Add powdered sugar, using a whisk to mix it all together. It should be a glaze consistency. If it's not, since limes come in different sizes, if its to thick thin it out with some juice. If it is too thin add a bit more powdered sugar. 

Beyond Glaze Doughnuts

Chocolate Ganache

2 cups Bittersweet Chocolate Chips

3/4 cup Heavy Cream

1. In a small sauce pan, heat heavy cream.

2. Put chocolate chips in a medium size bowl.

3. Once heavy cream has come to a boil, quickly pour over chocolate chips. Using a rubber spatula or wooden spoon, stir until fully combined and has a glaze consistency.

4. Pour ganache into a squeeze bottle for better drip results on pastries. 

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Coconut Cream Cheese Frosting

2 packs (8oz.) Cream Cheese - soften

1 stick Butter - soften

1/2 tsp. Kosher Salt

1 T. Coconut Extract

1/2 cup Shredded Coconut

1/3 cup Evaporated Milk

2 lb. bag of Powdered Sugar

1. Using the paddle attachment, whip the soft cream cheese and butter for 2 minuets on high. Scrape bowl and mix again on high for 2 minuets. Scrape bowl.

2. Add salt and coconut extract, mix for 30 seconds on low.

3. Now add half of the bag of powdered sugar, mixing on low.

4. Add evaporated milk and remainder of powdered sugar.

5. Scrape bowl one last time and add the shredded coconut. Mix for 1 minuet on high. 

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Buffalo Chicken Slider

12 pack Hawaiian Rolls

2 cups Shredded Chicken

1/2 cup Hot Wing Sauce

1 stick of Butter - melted

1 T. Dried Minced Onion

2 T. fresh Cilantro - chopped

1 tsp Salt

1/4 tsp Black Pepper

fresh Cilantro

1/2 cup Blue Cheese Crumbles

1. In a small bowl combine melted butter, onion, cilantro, salt and pepper.

2. In a separate bowl combine shredded chicken and hot sauce.

3. Cut bread in half. Using a pastry brush, brush on melted butter mixture. Add chicken, spread around to make it even. 

4. sprinkle on blue cheese crumbles and fresh cilantro.

5. Put top bread back on to chicken. Drizzle butter mixture all over top of buns.

6. Bake at 375 for 15 min.

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French Dip Slider

12 pack Hawaiian Rolls

12 slices Roast Beef

12 slices Provolone Cheese

1 small Onion, sliced and saute in butter


1 stick of Butter - melted

1/3 cup Au Jus 

1 T. Dried minced onions

1/4 tsp. black pepper

1. In a small bowl combine melted butter, au jus, dried onions and pepper.

2. Slice bread in half. Using a pastry brush, drizzle half of sauce on to bread.

3. Spread out sauted onions, then layer cheese and then the roast beef.

4. Place top bread on meat. Drizzle remaining sauce on top of rolls. 

5. Bake at 375 for 15 min. 

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Meatball Slider

12 pack Hawaiian Rolls

12 Italian Meatballs

12 slices of Mozzarella Cheese 

1 cup Pizza Sauce

Butter Garlic Sauce:

1 stick of Butter - melted

1 T. California Garlic salt

1 T. Dried Minced Onion

1. In a small bowl combine Garlic butter sauce. 

2. Slice bread in half. Spread pizza sauce on both sides of bread. 

3. place one meatball on each slider. put one slice of mozz cheese on top of each meat ball. 

4. Put top bread on top, press down so meat ball gets formed into the bread. 

5. Drizzle garlic butter sauce all over on top of rolls. 

6. Bake at 375 for 15 min.

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Ham and Cheese Slider

12 pack Hawaiian Rolls 

12 slices of Ham

12 slices of Swiss cheese


1 stick Butter - melted

2 T. Dried Minced Onion

1 T. Yellow Mustard

2 T. Worcestershire Sauce

1 tsp Poppy Seeds

1/4 tsp Salt

1. combine all sauce ingredients in a bowl. 

2. slice bread in half. Lay out ham and cheese. put top bread back on.

3. Using a pastry brush, spread sauce all over on top. be generous with sauce, the more the better. 

4. Bake at 375 for 15 min.

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Mini Egg White Omelet 

2 cups Egg Whites

2 Roma Tomatoes - diced

6 Green Onions - diced

1/2 cup Bell Pepper - diced

1/2 cup Ham - diced

1/2 cup Cooked Sausage

1/2 cup Shredded Parmesan Cheese

Salt and Pepper

1. Pre heat oven to 350 degrees. 

2. Using a muffin tin, spray really well with pan spray.

3. Divide tomatoes, ham, cheese, peppers, sausage and green onions into muffin pan. 

4. Sprinkle each one with salt and pepper.

5. Pour egg whites over filled muffin cups, fill to top. 

6. Bake for 15 min. 

7. Serve hot or place in ziplock bags, freeze and reheat later.                 

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Energy Bites

2 ripe Bananas, mashed

2 cups Quick Oats

1/4 cup Honey

1/2 cup Peanut Butter or Almond Butter

1 tsp. Vanilla Extract

1 tsp Cinnamon

1 T. Chia Seeds

1 T. Flax Seeds

1/4 tsp Salt

1/2 cup Shredded Coconut

1/4 cup Mini Chocolate Chips

1. Combine mashed bananas, oats, honey, peanut butter, vanilla, cinnamon, seeds, salt, coconut and chocolate chips in a medium bowl until fully combined.

2. Put parchment paper on a cookie sheet. Using the scoop size 50, scoop mixture on to cookie sheet. 

3. Place in freezer for 30 min. 

4. keep in fridge or freezer. 

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3 Sticks of Butter

8 oz. Unsweetened Chocolate 

5 Eggs

1/4 tsp. Salt

3 1/3 C. Sugar

2 tsp. Vanilla

2 C. Flour

  1. Melt butter and chocolate together.
  2. Whisk eggs, salt, and sugar in a separate bowl.
  3. Beat until fluffy.
  4. Add egg mixture to chocolate and butter.
  5. Whisk vanilla and flour to bowl.
  6. Bake at 350 for 35 minutes.

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Naughty Bars

2 Cups of Graham Cracker

1/2 C. Sugar

2 Sticks of Butter

  1. Melt butter then add to graham and sugar.
  2. Press firmly into sprayed cookie sheet.
3 C. Semi Sweet Chocolate Chips

1 Bag of Shredded Coconut (16oz)

  1. Layer chocolate chips evenly on top of graham.
  2. press coconut down firmly, onto chocolate chips.
3 Cans Sweetened Condensed Milk
  1. Drizzle sweetened condensed milk on top of coconut. Make sure it covers everything.
  2. Bake @ 350 for 30 min.

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1 1/3 Sticks of Butter

3/4 C. Brown Sugar

1/2 tsp. Vanilla

2 Eggs

2 C. Flour

1 tsp. Baking Powder

1 C. White Chocolate

1/2 C. Milk Chocolate

  1. Melt butter, add brown sugar and mix.
  2. Combine vanilla and eggs. Mix well.
  3. Add flour, and baking powder. Mix.
  4. Add white and milk chocolate chips.
  5. Bake at 300 for 25-30 min.

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Spider Web Pancakes

3 C. Flour

1/2 C. Sugar

1/2 tsp Salt

1/2 tsp Baking Soda

1/2 tsp Baking Powder

2 Eggs

1/2 C. Sour Cream

1 C. Milk

1. Combine dry ingredients.

2. Combine wet ingredients.

3. Add together.

Make a total of 3 cups of batter. 4.Remove 3/4 cup of batter into a different bowl. Add 1/4 cup Cocoa powder and 1/2 cup milk. Mix well.

5.Scoop a normal size scoop of pancake batter on the griddle, then pour 1 T. of chocolate batter into the center. 

6.Now add 1 tsp. of regular pancake batter in the center of the chocolate. Take a tooth pick and drag it from the center towards the outer part.

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Pumpkin Belgian Waffles

1 3/4 C. Flour

2 tsp. Baking Powder

3 Tbs. Sugar

1/2 tsp. Salt

3 Beaten Egg Yolks

1 3/4 C. Milk

1/2 C. Melted Butter

1 tsp. Vanilla

3 Egg Whites- Beaten stiffly

3/4 C. Pumpkin Puree

2 tsp. Cinnamon

1/2 tsp. Nutmeg

1/8 Ground Cloves

1. Combine dry ingredients

2. Combine pumpkin and spices in a separate bowl

3. Separate egg whites from egg yolks. Using whisk attachment beat egg whites tell they are light and fluffy.

4. Combine all egg yolks, melted butter, and milk. Whisk together.

5. Add dry ingredients.

6. Add pumpkin. Mix until fully combined. 

7. Add fluffy egg whites, gently fold in with a rubber spatula.

*See Salted Caramel Sauce recipe, add 1/2 C. syrup.*

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Butternut Squash Soup

3 Tbs. Butter

1 Onion- Diced

1 Butternut Squash-Diced

1 tsp. Sugar

2 Thyme Sprigs

5 C. Water

Salt and Pepper

3 Tbs. Heavy Cream

1. Heat/Saute butter and onion

2. Add squash and sugar and let caramelize

3. Add thyme, water, salt and pepper bring to a boil.

4. Puree in a blender or using a hand blender. 

5. Add heavy cream.

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Cannoli Filling

2 C. Whole Milk Ricotta Cheese (drain with strainer)

3/4 C. Powdered Sugar

1/2 tsp. Vanilla Bean Paste

1 tsp. Coconut Extract

1/2 C. Heavy Cream

1/2 C. Shredded Toasted Coconut

1/2 C. Mini Milk Chocolate Chips

  1. Whip heavy cream on high until fluffy.
  2. Drain ricotta cheese, using a whisk add drained ricotta cheese, powdered sugar, vanilla, coconut.
  3. Gently fold in the whipped cream and toasted coconut to ricotta filling mixture.

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Panna Cotta

4 cups Heavy Cream

1/2 C. Sugar

1 1/2 tsp. Vanilla Bean Paste

2 Packets Plain Gelatin Powder

6 T. Cold Water

  1. In medium sauce pan, heat up cream, vanilla, sugar until it comes to a simmer
  2. In a seperate bowl, sprinkle gelatin over cold water. Let it bloom, 5 minutes.
  3. Stir gelatin into hot cream mixture, stir until dissolved.
  4. Pour into individual serving dishes. Let cool for 3 hours.

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White Bean Hummas

2 Cans White Beans

1/2 C. Sour Cream

1 C. Shredded Mozzarella 

1 C. Shredded Parmesan

1 T. Olive Oil 

1 tsp. Salt 

1 tsp. Pepper 

3 Leaves Fresh Basil

2 Roma Tomatoes Small Diced

  1.  Drain beans from can. 
  2. Put beans, sour cream, both cheeses, s & p, basil, and olive oil in food processor. 
  3. Blend until smooth, put into serving dish. 
  4. Add diced tomatoes on top for garnish.

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Alfredo Sauce

1 Onion- Small Diced

2 Garlic Cloves Zested

2 C. Heavy Cream

1 tsp. Salt

1 tsp. Pepper

1/2 C. Shredded Parmesan

  1. Saute onion & garlic, until caramelized.
  2. Add heavy cream, bring to a boil. Reduce heat, until a rolling simmer. 3-5 minutes.
  3. Add cheese, salt and pepper.

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Marinara Sauce

1 Onion- Diced

2 Garlic Cloves Zested

2 Carrots Diced

2 Cans of Diced  Tomatoes

2 Cans of Tomato Sauce

1 T. Mrs. Dash Italian Spice

1 tsp. Pepper

1 tsp. Kosher Salt

2 T. Fresh Basil Chopped

  1. Saute onion, garlic, carrots in 2 T. olive oil. Until translucent onions.
  2. Add tomato sauce, diced tomatoes.
  3. Add spices to tomato mix.

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Caprese Skewer

12 Rosemary Sprigs

Mini Fresh Mozzarella Balls

Cherry Tomatoes

Button Mushrooms

  1. Remove 3/4 sprigs off of rosemary.
  2. Assemble Skewers.
  3. Drizzle olive oil, balsamic vinegar, salt and pepper. 

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Pizza Spoons

16 Spoons

1 Pillsburry Breadsticks

1 1/2 C. Shredded Mozzerella

1/2 C. Pizza Sauce

1/2 C. Mini Pepperonis 

Garlic Salt, Kosher Salt, Fresh Basil, Olive Oil

  1. Preheat oven to 375 F
  2. Use parchment lined cookie sheet.
  3. Form each breadstick into  spoon form.
  4. 1/2 tsp sauce, mozzerella, pepperoni, fresh basil. Assemble spoons.
  5. Bake for 15 minutes. 

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Salted Caramel Budino

3 C. Whole Milk, Divided

1/4 C. Cornstarch

3/4 C. Brown Sugar

3/4 C. Water

5 Egg Yolks

3 T. Butter (soft)

2 tsp. Vanilla

1 tsp. Rum Flavor

1 tsp. Kosher Salt

  1. In small bowl whisk together 1/2 C. milk & cornstarch until smooth. Set aside.
  2. In saucepan add the remainder of milk, until it comes to a simmer. Set aside.
  3. Combine brown sugar & water in sauce pan. Bring to boil, until it reaches 215 F.
  4. In seperate bowl, whisk together eddyolks, hot milk, add cornstarch mixture.
  5. Slowly add the brown sugar mixture to egg/milk mixture.
  6. Cook over heat for 3-5 minutes until it thickens.
  7. Remove from heat, add vanilla, rum, & salt.
  8. Pour into desired  cups (1/2C) refrigerate for 3-5 hours.

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