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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - January 28, 2008

Bull's Eye Crunch Pie

Serves: 8


  Download this recipe.

Butter or margarine, softened
1/3 cup light corn syrup
1/3 cup chunky peanut butter
2 cups crispy rice cereal
1 quart chocolate ice cream softened
1/2 cup whipped topping
1 red maraschino cherry

Grease the inside of the pie plate with butter or margarine, using a piece of waxed paper or clean fingers.

Place corn syrup and peanut butter in a medium bowl, scraping measuring cups well with a rubber scraper. Stir with a wooden spoon until well blended.

Add cereal to the bowl and stir until well coated.

With a rubber scraper, press cereal mixture evenly into the pie plate to make a crust.

Spoon ice cream into crust; smooth surface with a rubber scraper. (If you use low-fat ice cream or frozen yogurt here you can reduce the "waistline effect")

Cover pie with plastic wrap or foil and place in the freezer for at least 4 hours.

Uncover pie and spoon a round mound of whipped topping onto the center. Place the cherry in the middle to mark the bull's eye.

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