Aug 19

DIY Kids’ Caddy for School Supplies

DIY Kids' Caddy for School Supplies - www.cobornsblog.com

www.cobornsblog.com - Crafty Creations with Lynell

Lynell

Can you believe it’s that time of year again? Back to school!

My grandkids are headed back to school and I was thinking about what I could make to help them prepare. They love to come in my art room and play with all my stuff, so I had made totes for them a while ago. Well, they have become too heavy and now they aren’t that cool. The kids always seem to need crayons, markers, glue etc., so I thought  it would be nice to make a caddy that they can put all of their supplies in to carry to the table, breakfast nook, or wherever we want. So with a little imagination and some help from my hubby, this is what I came up with.

5.0 from 1 reviews

DIY Kids’ Caddy for School Supplies
Author: 
 
Ingredients
  • 6 Tin Cans (I used vegetable cans)
  • 1 Block of Wood (9.5” x 6” x 1”)
  • Spray Paint (I used white & blue)
  • 6 – 1 ½” Screws
  • Handle with 2 Screws (I painted this red)
  • 6 Different Rolls of Duct Tape, 2” wide (2 with patterns, 4 solids)
  • ½”-1” Styrofoam
Instructions
  1. Remove the can labels and wash the cans with soap and water, using a bottle brush or dishwasher to get all the food particles out of cans. Paint will only stick on clean, dry cans. If the cans have any sharp edges, very carefully push down any sharp spots with a screw driver.
  2. Spray paint the tin cans, inside and out.
  3. Measure out the wood, then cut it and sand the edges.
  4. Spray paint the wood blue and allow them to dry overnight.
  5. After they are dry, spray paint everything with a second coat, again allowing them to dry overnight.
  6. The next day, turn them upside down and spray paint the bottom, allowing them dry overnight.
  7. Repeat the next day to add a second coat to the bottom, allowing them to dry overnight.
  8. Select 2 patterned and 4 solid-colored duct tapes, one for each can.
  9. On each tin can, find the rough seam that goes down the side where the label would be glued. At that seam, affix a piece of tape and go all the way around the base of the can. With a second strip of the same pattern tape, make a second stripe to cover the top half of the can.
  10. Place 2 solid cans on one side of the wood with a patterned can in the middle.
  11. Repeat step 10 on the opposite side.
  12. Drill 1 hole in each can near the seam about a half-inch from the base. Then screw the can into the base of the board at an angle. (They may wobble, but this is okay)
  13. Add the handle on the top of the wood by screwing the 2 screws into the wood.
  14. After you attach the cans onto the wood, a little paint may chip off, so very carefully spray the screws.You can hold up a piece of paper near it as a shield so paint does not get onto anything else.
  15. You can put a little Styrofoam into the base of a few cans so crayons will stick up a little bit and not fall in.
Notes
To save a little money you could purchase only two rolls of duct tape and alternate around your caddy.

I hope the kids in your life have a great school year and have fun with their new Kids’ Caddy!

- Lynell
Coborn’s, Inc. Graphic Designer

Click Here for more articles written by Lynell
www.cobornsblog.com - Crafty Creations by Lynell

Aug 16

Best-Ever Juicy Burger from Hellmann’s

Hellmann's Best-Ever Juicy Burger - www.cobornsblog.com

Burgers just got juicier! Hellmann’s® doesn’t just go on top of this burger. It’s mixed in it.

Best-Every Juicy Burger
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ Cup Hellman’s Real Mayonnaise
  • 2 Lbs. Ground Beef or Turkey
  • ½ Cup Plain Dry Bread Crumbs
  • 1 Envelope Liption Receipe Secrets Onion Soup Mix
  • 8 Hamburger Buns
Instructions
  1. Combine Hellmann’s Real Mayonnaise with ground beef or turkey, bread crumbs and soup mix in a large bowl
  2. Shape into 8 patties
  3. Grill or broil until done
  4. Arrange burgers on buns
Notes
For a delicious, creamy barbecue sauce topping, combine 1 cup barbecue sauce with ½ cup Hellman’s Real Mayonnaise. Spoon on juicy burgers and enjoy!

 

Aug 16

Weekly Ad Recipe – Summer Spinach Salad

Summer Spinach Salad Recipe - www.cobornsblog.com

The season for peaches has finally arrived and I can hardly wait.  I love this time of year.  Fresh peaches can be used for so many things and here is a recipe you just have to try.  Just a quick tip to keep the sliced peaches from turning brown, toss in a separate bowl with 3 tablespoons of the dressing, then add to the salad. Enjoy….I did!

- Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Summer Spinach Salad
Serves: 10
 
Ingredients
  • 2 pkgs. Baby Spinach Leaves
  • 6 Small Fresh Peaches, thinly sliced
  • ½ Red Onion, thinly sliced
  • 1 Cup Pecans, chopped
  • 1 Cup Shredded Parmesan Cheese
  • 8 oz. Bottle Raspberry Vinaigrette Dressing
Instructions
  1. Combine ingredients
  2. Serve immediately
Notes
Suggested Wine Pairing: McManis Pinot Grigio

 

Aug 16

Weekly Ad Recipe – Sweet and Sour Grilled Pork Chops

Sweet & Sour Grilled Pork Chops Recipe - www.cobornsblog.com

These pork chops were fantastic and I just love the sweet and sour flavor. The glaze that you brush on these pork chops make them very juicy and moist.  I also tried broiling the pork chops and they work perfect if you put them 4 to 6 inches from the heat. Enjoy..I did!

- Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Sweet and Sour Grilled Pork Chops
Serves: 4
 
Ingredients
  • Glaze:
  • ¼ Cup Chili Sauce
  • 2 T. Honey
  • 2 T. Rice Vinegar
  • ½ tsp. Dry Mustard
  • Pork Chops:
  • 4-6 oz. Boneless Pork Chops
  • ½ tsp. Garlic-pepper blend
  • ½ tsp. Paprika
  • ¼ tsp. Salt
Instructions
  1. Heat gas or charcoal grill
  2. In small saucepan, combine all glaze ingredients
  3. Cook over low heat for 5 minutes, stirring occasionally
  4. Sprinkle both sides of each pork chop with garlic-pepper blend, paprika and salt
  5. When grill is heated, place pork chops on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals
  6. Cook 10-15 minutes or until internal temperature of pork reaches at least 145°F, turning once or twice and brushing with glaze during the last 5 minutes of cooking time
  7. Bring any remaining glaze to a boil
  8. Serve warm glaze with pork chops
Notes
Suggested Wine Pairing: McManis Chardonnay

 

Aug 14

The Launching of a New Brand: Honoring a Rich Family History

Coborn's New Four Brothers Brand - www.cobornsblog.comAt Coborn’s, we’re always looking to create new and exciting ways to please our customers and introduce new items.  I’m excited to announce the debut of our own new brand, “Four Brothers,” a unique product lineup that touts our company heritage and history that dates back to the company’s origins in the early 1900s.  “Four Brothers” pays tribute to the 3rd generation of Coborn’s brothers, Bob, Dan, Bill and Ron, all credited with taking Coborn’s, Inc. to new levels under their leadership in the 1960′s through today.  In addition, we’ve also just released a wonderful coffee-table style book, “Behind the Store Shelves” that details the rich history of the supermarket chain from our early days, way back in the late 1800′s actually, when Chester and Lee Coborn opened Coborn’s Bros Feed Store in 1884 through today.  You can find “Behind the Store Shelves” at all St. Cloud area Coborn’s stores.  And I promise, if you’re a history fan at all, or have any connection at all – either through your own employment with Coborn’s at some time, or have any connection at all to the Coborn’s family, you will certainly want to pick up a copy.  It’s an outstanding tribute to one of Central Minnesota’s most revered companies.

Coborn's History Book - www.cobornsblog.com

The Rich History of Coborn’s, Inc.

Chester A. Coborn is credited with starting the “original” Coborn’s Grocery in 1921 in Sauk Rapids’ oldest landmark, the Bell Building.  His sons, Chester C. and Duke Coborn took over the business in 1929.  Bob, Dan, Bill and Ron, the “four brothers” and sons of Duke, were all involved in the family business starting in the early 1940s during WWII.  They became increasingly more involved in the business, taking over significant leadership roles in 1957.

Throughout the years that the four brothers served as the company’s leaders, the company grew from a handful of Coborn’s stores to the company we are today, with more than 120 business units including our flagship stores, 30 Coborn’s stores located in Minnesota, South Dakota and North Dakota, and 14 Cash Wise Foods stores, located in Minnesota and North Dakota.  From a few hundred employees back then, to more than 7,500 today, the four Coborn brothers took the company to new heights.  Dan Coborn, now 84 years young, still serves as the company Chairman and can still be seen several days a week around the office, despite the fact he “retired” in 1999.

The Launch of a New Brand

So with that rich history in place, we felt it a natural fit to honor the four brothers when we began looking at how we could create a “destination” brand in our Coborn’s stores.  With months of brainstorming and research behind us, we agreed that paying tribute to Bob, Dan, Bill and Ron would be an appropriate way to recognize their leadership.  “Four Brothers” will showcase unique, one-of-a-kind fresh items, primarily in our meat, bakery, deli and produce departments, staying true to the company’s roots, where Coborn’s started first as a produce market, and then opened its first smokehouse, meat market and fresh bakery in Sauk Rapids in the 1960s and 70s.

Coborn's Own Four Brothers Cheezy Garlic Loaf - www.cobornsblog.com

Cheezy Garlic Loaf

Our first Four Brothers item has already arrived in your favorite Coborn’s bakery department.  Cheezy Garlic Loaf is a delicious artisan gourmet bread, loaded with cheese, and the perfect accompaniment to any great family dinner.  Eat it right out of the bag…and it’s difficult to stop once you start, I can attest.  Or, wrap it in foil and heat it in your oven or on the grill for a delicious addition to your favorite BBQ or Italian meal.  As the calendar turns to fall, it will be a great addition to your chili meals, as well.   You can find it now in our bakery departments.

Flame-Seared Ribs

Jayne R., our wonderful meat and seafood department merchandiser, introduced you to Four Brothers Flame Seared Ribs in her blog earlier this week.  And they are delicious!  Meaty, savory, and most of all, convenient…simply heat and eat.  Be sure to slather on your favorite BBQ sauce, too, for a little added punch.  You’ll find Four Brothers Flame Seared Ribs in the service case in our meat departments.

Creamy Caramel Sauce

In the next few weeks, we’ll be introducing a wonderfully decadent Four Brothers Creamy Caramel Dip.  As we move into fall and the apple harvest, there’s just nothing better than a crunchy crisp apple with a sweet, smooth caramel sauce to top it off.  Watch for Four Brothers Creamy Caramel Sauce, arriving soon in our produce departments.

In the weeks and months to come, we’ll be introducing several new Four Brothers items as well. We have plans for new items in all of our fresh departments – bakery, deli, produce and meat.  We hope you’ll come to love this exciting lineup of new items as wonderful additions to your family table to make memorable meal occasions.

 

Coborn's Guest Blogger and VP of Marketing, Dennis - www.cobornsblog.com

Dennis

- Dennis H.
Coborn’s, Inc. VP of Marketing / Guest Blogger

Aug 12

Four Brothers Flame-Seared Ribs

Coborn's Own Four Brothers Flame-Seared Ribs - www.cobornsblog.com #HeatNEat

www.cobornsblog.com - Family, Friends & Food with Jayne

Jayne

It’s August 1st, summer is almost over, and it’s less than a month before the kids go back to school. Where did the summer go?

My husband and I are starting our vacation next week and spending some days by the lake and also a short road trip to Duluth, one of our most favorite cities.  If you get up there this summer or fall make sure to stop into the new restaurant located downtown Duluth right on main street called “Coney Island”.   It is so quaint and the Philly Steak Sandwiches are to die for. Then for dessert, stop right next door to the new candy shop. It will bring back so many memories of times gone by with a huge selection of candy that we all had as kids.

After our trip back from Duluth it will be time to spend a few days at the cabin on the lake.  I already have the menu all planned out for our first day. Since I am a Meat & Seafood Merchandiser for Coborn’s, I get to try new items that we bring into the Meat Department first. This is my favorite part of the job. Can you imagine getting to sample new ideas of meat and seafood for a living? Not much stress to that is there? Just sit back and savor the taste.  I’m so excited to introduce a new brand in our Coborn’s stores that will pay tribute to the legacy of Bill, Dan, Bob and Ron Coborn, the third generation of Coborn family members credited with taking our company to new heights during their leadership.

Four Brothers Flame-Seared Ribs - Heat 'N Eat - www.cobornsblog.com

Four Brothers

Introducing… (drum roll please) “Four Brothers Flame Seared Ribs”.   The best part is they are fully cooked and ready to eat. I remember trying these ribs for the first time and it about drove me nuts because I had to wait a few weeks before they were in our Service Case.  They have arrived! They are phenomenal! All you have to do is put a light glaze of BBQ Sauce on them and place on a grill or in the oven and cook until heated through.  I used to make ribs on weekends only because they took a couple hours to make.  With these ribs they are done in about 30 minutes and you know how difficult it can be to come up with something to cook when you get home from work at 5:00. Now my husband and I get to enjoy them on a weekday more often.

Ol’ West BBQ Sauce

Ol' West BBQ Sauce - www.cobornsblog.comSince I am so excited about these ribs I also have to tell you about “Old West BBQ Sauce”.  I had received a sample of the BBQ Sauce a couple of years ago and I never looked back. The BBQ is a thick rich glaze with large flakes of pepper and other seasonings mixed into the sauce.  Once you try this sauce your meat will never be the same. Just so you know that BBQ Sauce is not just for meat either. I use this BBQ Sauce for appetizers too. This appetizer is a great recipe to bring to a potluck or to serve at your home for those Happy Hour parties or back yard parties. Every time I bring this recipe to a friend’s house I always have to share it with everyone.  That is why I’m sharing this with you. Just remember when making this appetizer to use “Old West BBQ Sauce”. And to make this BBQ Sauce even better, it’s made locally in South Dakota.

BBQ Chicken Spread
Author: 
 
Ingredients
  • 8 Oz. Cream Cheese
  • 8 Oz. Sour Cream
  • 1 – 1.5 Cups Rotisserie Chicken, chopped
  • 8 Oz. Finely Shredded Mozzarella Cheese
  • Ol’ West BBQ Sauce
  • Snack Crackers
Instructions
  1. Mix together cream cheese and sour cream and spread on a platter
  2. Pour BBQ sauce over cream cheese mixture
  3. Add chicken over BBQ sauce
  4. Sprinkle finely shredded mozzarella cheese over the top
  5. Serve with snack crackers
  6. Optional: You can dice one tomato and place that over the cheese.
Notes
Suggested Wine Pairing: Beringer Chenin Blanc

I hope you all have a chance to get some kind of vacation in before this summer ends to enjoy that great Minnesota weather. Enjoy those wonderful “Four Brothers Flame Seared Ribs” on the grill. We sure did!

- Jayne
Coborn’s Inc. Meat and Seafood Merchandiser

Click Here for more articles written by Jayne
www.cobornsblog.com - Family, Friends and Food with Jayne

Aug 7

Buy Local – Thousand Hills Cattle Company

Shop Coborn's and Buy Local - Thousand Hills Cattle Company. www.cobornsblog.com

www.cobornsblog.com Naturally Close to Home with Rhonda

Rhonda

Here we are in the middle of a beautiful Minnesota summer.  Everyone is trying to make the most of it before the snow flies again!  And a big part of that is enjoying backyard grilling with your family.  More and more people are starting to think about where their meat is coming from and the impact it can have on health.  That is one of the many reasons we are so proud to offer our customers 100% Grass Fed Beef from Thousand Hills Cattle Company.

If you have read my blog before, you may know that my #1 passion is local.  It is all about the relationships.  It is about what our important food dollars support and where that dollar ends up.  One of the Thousand Hills farmers, Matt Maier, raises his cattle outside of Clearwater.  Now that’s local!  Have a question on how the cattle are raised?  I can get that answer from Matt!  That can’t be said for just any food product.  Matt and I recently found ourselves coincidentally on the same flight from Chicago back to St. Cloud and were able to do some brainstorming about a promotion in our stores.  It’s another great example of the importance of relationships.

I know you all want more of a reason to buy this meat than just the local appeal, don’t you?  Check out the Thousand Hills website for all the research into the health benefits of 100% Grass Fed Beef.  This isn’t just my opinion; there’s a lot of science behind increasing your consumption of Omega-3, which you will find in this beef, as well as in yogurt and milk, and all of which you can find in our stores.

When you add in all the benefits to the cows, you have to be sold.  I’m known around here for my obsession with cows.  Photos of cows that provide us with Dreaming Cow Yogurt and Organic Valley Milk adorn my office. I’m especially fond of the one of me feeding the calf!  I want these cows to be happy!  I am certain that when cows get to live freely on grass pastures, and not in feedlots, they are happier and less stressed.  They are ruminants and were meant to eat grass, not corn.

Of course, it has to taste good, too.  And Thousand Hills beef tastes amazing.  You will find it popping up in more and more top-notch restaurants around the state because of the high quality of the product.  You can have that restaurant quality right in your own backyard, with no tipping!

My 13-year-old son apparently listens to me occasionally.  He was recently shopping with Grandma and she was talking about the price of something.  He quoted me by saying, “The one thing you should be willing to pay more for is what your put in your body.”  I really believe that.  We all have budgetary considerations, but what can be more important than what we eat and feed our families?  I don’t eat meat every day, but when I do, I buy Thousand Hills.  It is important to me to know how it is raised and processed and how it impacts our environment and our health.

Oh, yeah….and it’s local!  Did I mention how important that is to me?

Aug 5

Trading up for a Better Breakfast!

Eat Healthy, Shop Smart with Ashley. www.cobornsblog.com

Hello There! It’s the beginning of August and you know what that means… school is right around the corner! Just as it is important to get all those pencils, erasers and notebooks, it is also important to plan ahead for your meals for back to school. With school commitments, schedules become crazier for families and it becomes more difficult to have time to make meals. So for this month’s blog I am going to be talking about trading up with NuVal at breakfast, as it is a very important meal of the day and can be quite challenging for many to fit it in and make nutritious choices. Next month, I will be sharing smarter snacks for back to school, so stay tuned!

Trade up for a Better Breakfast. Choosing a higher NuVal score when selecting Breakfast foods. www.cobornsblog.comWhat is your favorite breakfast before school? I have a confession about what I loved to eat back when I was in elementary school. My favorite would have been frozen toaster strudels. I didn’t just say that out loud, did I? I absolutely loved them because they were so easy to pop in the toaster and all I had to do was put on the frosting and enjoy! Wow, have I changed my eating habits, but that is what it is all about, right? Little improvements along that way…

Today, if someone asked me what my favorite quick and easy breakfast is, I would tell them whole grain blueberry waffles topped off with almond butter, blueberries, a half of banana and a very tiny bit of real maple syrup. Real maple syrup is so very sweet that you really only need a teaspoon at most. Or my new favorite is quick oats with peanut butter, dark chocolate chips and diced up bananas. Yum! I can’t wait for breakfast tomorrow morning!

Because I live and breathe NuVal, my trading up at breakfast is quite significant. My beloved toaster strudels come in at a low 3! Yikes compared to my waffles at a 44 and my almond butter at an 84 or my oatmeal at a 93! That’s what is all about, folks, trading up to better overall nutrition!

Here are some other examples of trading up that I recommend.

Trade up for a Better Breakfast. Choosing a higher NuVal score when selecting Bacon. www.cobornsblog.comTrade up for a Better Breakfast. Choosing a higher NuVal score when selecting Eggs. www.cobornsblog.comTrade up for a Better Breakfast. Choosing a higher NuVal score when selecting Breads. www.cobornsblog.com

Trade up for Better Bacon

Bacon – NuVal Score 5
Turkey bacon – NuVal Score 26
Even higher yet, Morning Star bacon – NuVal Score 42

Trade up for Better Eggs

Did you know eggs score a whopping 56? You could even trade up to Better’N Eggs at a 71 or to Egglands Best brand eggs that receive a score of 85. Talk about a nutrient powerhouse!

Trade up for Better Bread

White English muffins are a 23, while mulitigrain English muffins are a 46 and sandwich thins are a 45 (try them instead of bagels, as they are a more appropriate portion), whole wheat tortillas can score an 84 and whole wheat toast can be as high as 98!

Trade up for a Better Breakfast. Choosing a higher NuVal score when selecting Sausage. www.cobornsblog.comTrade up for a Better Breakfast. Choosing a higher NuVal score when selecting Hash Browns. www.cobornsblog.comTrade up for a Better Breakfast. Light and High Scoring Breakfast Idea! www.cobornsblog.com

Trade up for Better Sausage

Typical breakfast sausage links are only a 18, so instead you should try the reduced fat Jimmy Dean ground sausage at 25, Morning Star sausage patties at 33 or ground pork and season it yourself at 39! One last trade up could be Morning Star sausage links scoring a 40.

Trade up for Better Hash Browns

Hash browns range from 5-100. Now that is quite the range! Watch out for those Trans fats (partially hydrogenated oils) and make sure the ingredients say only potatoes.

Then with all of those ingredients, you can prepare you own breakfast sandwich or burrito. My favorite trick to make it quick and easy in the morning is to prepare a large batch the night before so that it will last me a few days and all you have to do in the morning is put it in the microwave. And there you have it, a very nutritious and delicious breakfast that is sure to give you and your family the right nutrients to start a day off right.

Trade up for a Nutritious Breakfast

I’m going to make something fabulous tomorrow morning. I’ll be sure to let you know how it turns out! I’ll stay on the lighter side with a yogurt with blueberries and granola for added nutrition. Plain yogurt can score as high as 100! And you can find granolas with that score in the mid-90s.

Trade up for a Better Breakfast. Choosing a higher NuVal score when selecting Cereals and Bars. www.cobornsblog.com

Trade up for Better Bars and Cereal

You also can still have cold cereal or a granola bar if that’s what you prefer, just remember to trade up within the category! For example if you normally have a Cap’n Crunch that scores a 4, consider trading up to Cheerios that have a score of 36! Or let’s say your favorite morning bar is a bar by special K, with a score of only 8. It would be easy to trade up to Belvitas that have a score of 23.

If you would like more personalized help planning your meals, please ask. I’m happy to help.

Peace and wellness,
Ashley
Coborn’s Registered Supermarket Dietitian

Click Here for more articles written by Ashley

Eat Healthy Shop Smart with Ashley - www.cobornsblog.com

Aug 2

Weekly Ad Recipe – Turkey Tacos

Turkey Tacos Recipe - www.cobornsblog.com

This is a great recipe for after work or after school and it’s healthy too.  Great flavor, easy to make and low in fat.   I will definitely  be making this recipe on a regular basis.  Enjoy…I did!

- Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Turkey Tacos
Serves: 6
 
Ingredients
  • 1 lb. Ground turkey
  • 1 T. Dried onion flakes
  • 1 T. Mexican seasoning OR 2 tsp. Chili powder
  • 1 tsp. Ground cumin
  • 2 tsp. Minced garlic
  • ¾ Cup Taco sauce
  • 12 Taco shells
  • 1½ cups Shredded Mexican or Cheddar Cheese
Instructions
  1. Cook turkey as specified on the package.
  2. Always cook to an internal temperature of 165°F.
  3. Add onion, seasoning, cumin, garlic and taco sauce.
  4. Spoon into taco shells; top with cheese.
Notes
Suggested Wine Pairing: Starling Castle Gewurztraminer

 

Jul 31

Homemade Rocky Road Ice Cream

Homemade Rocky Road Ice Cream - www.cobornsblog.com

I scream, you scream, we all scream for ice cream!

At a recent family gathering, my aunt was trying to get rid of her electric ice cream maker that she didn’t use anymore.  I have three boys and thought it would be fun to try and make homemade ice cream with them.  I remember making ice cream as a child and wanted my children to experience making their own ice cream.  Also, it’s summer and who doesn’t love ice cream in the summer!

I found many, many recipes on Pinterest and several in the manual for my ice cream maker.  I decided to try a simple recipe first, vanilla.  It turned out great!  My kids said, “Best ice cream ever!!”  That was enough encouragement to try more recipes.  We tried Blueberry ice cream and Rocky Road ice cream.  Rocky Road ice cream is already one of our new favorites.  I found the Rocky Road recipe in the manual for my ice cream maker.  It is the perfect blend of creamy, chocolate, crunchy, marshmallow, goodness.  I will definitely make this one over and over again!!  Check out the recipe below.

Homemade Rocky Road Ice Cream
Author: 
 
Ingredients
  • 1 Cup Whole Milk
  • 3 squares (1 oz. each) Semisweet Chocolate
  • ¾ Cup Sugar
  • ¼ tsp. Salt
  • 1 Cup Half and Half
  • 2 Cups Heavy Whipping Cream
  • 1½ tsp. Vanilla Extract
  • ¾ Cup Chocolate Chips
  • 1 Cup Mini Marshmallows
  • ½ Cup Chopped Pecans
Instructions
  1. Combine milk and semisweet chocolate in saucepan
  2. Stirring constantly, cook over medium heat until chocolate is melted
  3. Remove from heat
  4. Add sugar and salt
  5. Stir until dissolved
  6. Stir in remaining ingredients
  7. Cover and refrigerate 30 minutes.
  8. Pour ice cream mixture into chilled ice cream canister
  9. Follow instructions as stated in your ice cream maker manual.

 
Bridget S. Coborn's Guest Blogger - www.cobornsblog.comGuest Blogger, Bridget S.
Coborn’s, Inc. HR Systems Analyst