Peach-Pecan Ice Cream Pie
2 1/2 cups finely ground or crushed Pecan Sandies (22 cookies)
¼ cup unsalted butter, melted
2 quarts peach ice cream or frozen yogurt, slightly softened
1 cup toasted pecans, coarsely chopped
1 cup toasted pecan halves
1 cup caramel sauce
Preheat oven to 325 degrees. Butter a 9-inch springform pan. To make the crust, combine the finely ground or crushed Pecan Sandies (22 cookies) and 1/4 cup melted, unsalted butter. Press crumbs onto bottom and
1 inch up sides of pan. Bake 15 minutes. Cool. To make the filling, drizzle 1/4 cup caramel sauce over crust. Freeze until caramel sets (15 minutes). Spread 1 quart ice cream over crust. Sprinkle chopped pecans over ice cream. Drizzle 1/2 cup caramel sauce over nuts. Freeze until caramel sets (15 minutes). Spread remaining ice cream over caramel sauce. Arrange pecan halves in 3 concentric circles on top of dessert. Drizzle remaining 1/4 cup of caramel sauce over nuts. Cover and freeze 4 hours before serving. Remove sides of pan and slice. Garnish with fresh peach slices if they are in season. Can be made in a 13-by-9-inch cake pan if you don’t have a springform pan.
My husband reminds me from time to time that I haven’t made this in a while. I served this at a retirement party for the editor in chief of Better Homes and Gardens magazine (a family friend). She loved it.
Jalapeno Popper Dip
6-8 slices of bacon, diced and cooked crispy
2 – 8-ounce packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapenos, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion
1 cup of crushed crackers (I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted
Preheat oven to 350 degrees. Combine all of the ingredients into a medium bowl. Stir well. Transfer to an ovenproof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up.