Crust: Combine 2 cups frosted flakes cereal, 1/2 cup light corn syrup, and 1/2 cup creamy peanut butter. Blend well and press into bottom of pie dish.
Pie: Soften* some ice cream of your choice. I used half vanilla and half Salted Caramel. You'll use nearly a container (1.5 quarts now, I think). Smooth this onto the crust. About half-way through, I added 1/2 cup of chopped pecans, a good drizzled layer of (homemade) chocolate sauce, and put it all back in the freezer to harden. Make the whipped cream (or use Cool Whip) before serving, or you can add it to the top and freeze it also, which is very nice. Makes a huge pie.
|You can't see the crust well here, but it was the yummiest part, and stays so crunchy. |
It's not yellow-looking, like this photo seems to indicate :)
Artichoke Dip - Adam's and my favorite, of these two dips, but both were excellent. I cut this recipe from a newspaper in Mississippi 20 years ago, and never made it. Crazy woman!
1 14-0z. can plain (non-marinated) artichokes
1 4-oz. can green chili peppers
1 cup mayonaisse (It called for 1/2 cup, but I accidentally put a full cup, and it was great!)
1 cup grated Parmesan cheese
Blend well and bake in a small casserole (4 cup) for 20 minutes at 350º until hot and bubbly and slightly browning around edges. Serve with Ritz-style crackers. Extremely easy and VERY tasty!
Bacon/Caramelized Onion Cheese Dip - Great flavor! Here's the website with photos. I got no photos because it was gone ... poof!!!
Fry 4-6 slices of bacon in a skillet until crispy, remove, and set aside. Save grease. Chop 2 sweet onions and fry in the bacon grease. Add 1/4 tsp salt and 1/4 tsp sugar (basically a good sprinkle of each), and fry until onions are beginning to brown and caramelize. You want that sweet flavor of the caramelization. Remove from heat and add 1 Tblsp sherry or white wine, 1/2 tsp tabasco sauce (I put a bit more), and 1/2 tsp. dry thyme. You can make this ahead of time and store in the frig.
To the onion mixture, add 1/2 cup mayonnaise and 1/2 cup sour cream, and blend well. Then add at least 1 cup of grated Gruyere or Asiago cheese. (I used Asiago because I could not find Gruyere, and it tasted wonderful too.) Add a good grind of black pepper.
Bake in a small casserole (4 cup) for about 20 minutes at 350º, and serve with chips or crackers.
*Soften ice cream by putting the frozen container in the refrigerator for an hour or two. You can scoop out what you need and return it to the freezer without damaging its quality.