Leann Shults
Cold & Crunchy
1 stick butter or margarine
2 1/2 cups Rice Krispies
1 cup coconut
1 cup chopped pecans
3/4 cup firmly packed brown sugar
1/2-gallon vanilla ice cream (block style works best)
Put the stick of butter or margarine in an oven safe 13x9 pan and place in your oven at 300 degrees. Let the butter or margarine melt while the oven is heating and watch so that it does not burn. Once melted, and oven is heated, stir in the cereal, coconut and pecans; combine thoroughly. Toast the mixture in oven for 30 minutes stirring well every 10 minutes. At the end of the 30 minutes; stir again and add the brown sugar combining well. Remove half of the toasted mixture and reserve for the top of the dessert. Evenly disburse the remainder of the mixture onto the bottom of the pan. Slice the ice cream into 1-inch thick slices and put on top of the other half of the mixture still in the pan. All of the half gallon of ice cream will fit, you might have to cut it to size to fill in gaps. Smooth out the top of the ice cream and cover with the remaining crunch mixture. Cover and freeze for several hours or overnight before serving.
Chocolate Chess Pie
1 (9-inch) unbaked pie shell
1 1/2 cups sugar
3 Tb. cocoa powder, unsweetened
2 eggs
1 (5 oz.) can evaporated milk
1/4 cup melted butter
1 tsp. vanilla
Preheat oven to 350 degrees. Mix the sugar and cocoa together. Beat the eggs and then add to the cocoa mixture. Beat in the milk, butter and vanilla. Pour mixture into pie shell and bake for 45 minutes or until set. Serve warm or at room temperature with whipped topping. Refrigerate leftovers.
Pecan Pie Bars
Bar layer:
2 cups flour
1/2 cup sugar
1/2 tsp. salt
3/4 cup butter, cut up
Pecan layer:
1 cup brown sugar, firmly packed
1 cup light corn syrup
1/2 cup butter
4 large eggs, lightly beaten
2 1/2 cups coarsely chopped pecans
1 tsp. vanilla
Preheat oven to 350 degrees and grease a 13x9 pan.
For bar layer, combine the flour, sugar and salt in large bowl; cut in the 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture onto the bottom only of the greased pan and bake for 17 - 20 minutes or until lightly browned.
Pecan layer:
Combine the brown sugar, corn syrup and remaining 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir 1/4 of the hot mixture into the beaten eggs to temper them and then add the egg mixture to the remaining hot mixture. Stir in the chopped pecans and vanilla. Pour filling over the crust. Bake for 34 - 35 minutes or until set. Cool completely in pan on a wire rack.
