Reeses Ice Cream Pie

For those hot summer days or quiet winter nights Reeses Ice Cream Pie with chocolate crust is a cinch to throw together and absolutely no stress!

I know this makes me slightly un-American but I am not a huge ice cream fan. I am married to one and our kids are somewhere in between. After making our crazy popular peanut butter pie recipe the kids wanted an ice cream version and since it’s what we used to make for ice cream cakes minus the brownie bottom I decided to go for it. 

I was shocked that out of all of us it was little Grayson who devoured slice after slice. 

HOW?! I expected him to be sick to his stomach but ice cream does not phase the child! 

Peanut butter chocolate ice cream and gobs upon gobs of reese’s are piled high in a chocolate graham cracker pie crust. And here’s the best part, you can do whatever you want to it to make it your own!

Ingredients for Reeses Ice Cream Pie

The ingredients are simple and all revolve around chocolate and peanut butter…heaven!! I’ve linked to the different Reese’s products on Amazon just so you can see what I’m talking about. You don’t need to order them from there. They come in packs of like a million, so you definitely don’t need that much. And like I said, you can make it your own! I have a section below on other ideas for toppings. These are the ingredients you will need for this recipe:

For the Crust

• Chocolate Graham Cracker Crumbs
• Butter
• Sugar
• Hot Fudge

For the Pie

• Reese’s Ice Cream (Breyer’s brand is our go-to)
• Cool Whip
• Peanut Butter
• Mini Reeses Peanut Butter Cups
• Reeses Peanut Butter Cups
• Mini Unwrapped Reeses Peanut Butter Cups

The measurements for each ingredient can be found in the recipe card at the end of the post.

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Fresh apricots are tossed with cinnamon sugar and then layered between a brown sugar and oat crust to make these Apricot Crisp Bars.

Served on their own or topped with Vanilla Ice Cream this is a dessert that everyone loves.

Apricot Crisp

Almost firm enough to cut into bars and still fruity enough to resemble a crisp, this is simply a fruit crisp with both a top and bottom crust layer.

There’s no need to cut in cold butter or stress the streusel topping, just pour melted butter into the oat mixture and it will form the perfect crumb crust and topping. This might be one of the easiest fruit desserts you’ll ever make!

I can not sing the praises of parchment paper enough when it comes to recipes like this one. Let the bars cool completely and then simply lift them out of the pan to easily slice them.

Apricot Bars

1. Preheat the oven to 400°F. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt, cornstarch, and almond extract. Stir to combine and then let the fruit rest on the counter while preparing the crust.
2. In a separate mixing bowl, stir together the flour, oats, and brown sugar. Add the melted butter and stir to combine.
3. Press half of this mixture into a well-buttered or parchment-lined 9×13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
4. Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. 

These Apricot Bars are dangerously tasty. They aren’t overly sweet and they are filled with juicy pieces of apricot and crunchy bites of streusel crust and topping.

They were so tempting that I actually had a friend come and take the rest of them off my hands because I feared how many I might eat before my husband could take them to the office the next day!

For more great fruit desserts, check out these Pineapple Coconut Bars and this Strawberry Rhubarb Crunch.

These Quinoa Fruit & Nut Bars and these Strawberry Oatmeal Bars are on my list now too. Don’t miss the rest of t

Buttermilk Biscuits

The fluffiest, flakiest buttermilk biscuits recipe! They are perfect for breakfast, lunch or dinner and easy to make, you will love them!

Are you still in search of the perfect buttermilk biscuits? These are one of the best so far. Serve them with honey butter and you’ve entered a dream world!

These biscuits are big, soft, and have just the perfect crumb to them. Biscuits are also far easier to make than rolls, but I hardly think to do it. Not to mention, I’ve made a few hard and dry biscuits in my time, so sometimes I worry they will turn out like that again. But never fear, we’ve practiced these over and over and they turn out perfect every time!

Ingredients Needed for Buttermilk Biscuits

You don’t need many ingredients to make these perfect biscuits. In fact, you might already have everything in house already. Fingers crossed…

• Flour
• Baking Powder
• Baking Soda
• Sugar
• Salt (Cold)
• Butter
• Buttermilk

Do you have everything? Maybe you’re missing buttermilk. That’s one of those things that I use often enough that I always have it on hand.

The measurements for each ingredient can be found in the recipe card below.

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Tender pasta and mouthwatering flavorful tomatoes are tossed together with a tangy-sweet dressing to make a versatile Tomato Pasta that can be served warm, cold, or at room temperature.

This is perfect for summer barbecues and potlucks, as it can be left out for a couple of hours without any issues.

Tomato Pasta

While this just might be the easiest pasta recipe I’ve ever made, it’s also one of my favorites for flavor. I eat this pasta hot, cold, room temperature, it’s fantastic however you serve it.

With just a few ingredients, you can mix up a batch of marinated tomatoes in the morning, let them rest on the counter or in the fridge for the day, then toss the tomatoes with pasta for dinner.

This is delicious right after it’s stirred together, but it only gets better after spending a while in the fridge. I’ve found I like the leftovers even more than when first made.

So, take my advice and make the full recipe. The pasta will keep nicely for a few days and can be eaten cold for easy lunches or warmed up for a hot meal too.

With some sliced grilled chicken added to the pasta, this is a hearty dinner the whole family enjoys. I typically stir together the pasta and tomatoes as a pasta salad and store it in the fridge.

When I’m ready for dinner, I combine the pasta and chicken in the skillet and warm it up for a quick minute. You can even toss in a couple of handfuls of baby spinach or some sauteed mushrooms.

A sprinkling of Parmesan is another great way to finish the recipe. With this tomato pasta tucked in the fridge, you have endless dinner options at your fingertips.

Tomato Pasta Recipe

1. Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain, but do not rinse.
2. Combine

Perfectly bite-size Marinated Tomatoes are seasoned with a combination of oil, vinegar, and spices along with just the right amount of sweetness.

I’ve always liked tomatoes, but these tomatoes are irresistible!

I’m feeling very Mary Poppins over here as I realize that just a spoonful of sugar has transformed my much-loved tomatoes into something altogether different!

I made these marinated tomatoes for the first time 11 years ago the day after Ree posted them. This recipe is adapted from and with thanks to Missy via The Pioneer Woman.

Marinated Tomatoes

I am sold on this flavor combination. I couldn’t stay out of them all afternoon as they were marinating on the counter and in the refrigerator.

I kept telling myself I needed to stir them to make sure they were marinating just right. Somehow that wound up in a taste or two each time. Consider yourself warned, these are addicting.

Marinated Tomatoes Recipe

1. Place the halved tomatoes in a large mixing bowl and sprinkle with sugar, salt, pepper, parsley, basil, and thyme. Add the oil, vinegar, and garlic.
2. Toss well and then allow the tomatoes to marinate at room temperature or in the refrigerator for a few hours. The tomatoes will create their own amazing marinade as they rest.

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