Wednesday, July 1, 2009

Oreo Ice Cream Pie

1 jar (about 12 ounces) caramel ice cream topping
2 Hershey chocolate candy bars broken into small pieces
1 package Oreo cookies
3 tablespoons butter, melted
2 half gallon containers of ice cream - I used chocolate and cookies and cream

  1. Combine the caramel ice cream topping and the candy bar pieces in a microwave safe dish and microwave for about 1 minute, or until the chocolate is melted.
  2. Lightly spray the inside of a 9" pan with cooking spray.
  3. Place 24 cookies in a Ziploc bag and crush them into small pieces. Mix the cookie crumbs with the melted butter, then press the cookie crumb mixture into the bottom of your pan, forming a crust.
  4. Chop up 12 cookies, set aside.
  5. Scoop half of one flavor of ice cream into the crust, pressing into an even layer. Drizzle with 1/3 of the caramel-chocolate sauce and 1/3 of the chopped Oreos. Then, scoop half of the second flavor of ice cream over the first layer, pressing it into an even layer. Cover it with 1/3 of the caramel-chocolate sauce and 1/3 of the Oreos. Scoop the remaining flavor of the first ice cream around the edges of the pan and the remaining second flavor into the middle. Drizzle with the remaining sauce and Oreos.
  6. Wrap loosely in foil and freeze until firm (at least 4 hours, overnight is best).
*Adapted from a Pampered Chef Recipe

Grandpa's Baked Beans

Size #5 can pork and beans
1/2 cup packed brown sugar
1 small white onion, chopped
1 cup BBQ sauce
2 TB dark molasses
1 tsp mustard
1/2 tsp salt
1 package smoked sausage links/cocktail links
Liquid smoke to taste (just a little goes a long way)

Mix the BBQ sauce, molasses, mustard, and salt together. Then add the brown sugar, pork and beans, onion, sausage links, and liquid smoke. If possible, chill overnight, but at least for 3 hours. Bake at 350 for 30 - 45 minutes, serve immediately.