Ice Cream Cake

1 Angel Food cake (homemade or store bought), cut in 12 slices
1 half gallon vanilla ice cream, softened
1 can cherry pie filling
Chocolate chips (or dark chocolate shavings)

Layer 4 slices of angel food cake on the bottom of your bean pot. Spread vanilla ice cream on top of the cake. Do this until you have 3 layers. Cover and put in freezer until firm, about 3 hours.

When ready to serve, take out of freezer and scoop into dessert bowls. Pour heated cherry pie filling over cake and sprinkle with chocolate chips or dark chocolate shavings. Delicious!

**This recipe is great for summer potlucks. Use fresh fruit like strawberries in place of the heated cherry pie filling - but of course, still top with the chocolate!!

Sour Cream Rice with Chilies

2 cups uncooked instant rice
2 cups chicken broth
1/8 tsp garlic powder
1 cup shredded Cheddar cheese
1/2 cup sour cream
1 can (4 oz) chopped mild green chilies, drained

Mix rice, broth and garlic powder in Bean Pot. Cover and microwave on HIGH 9-10 minutes or until rice is tender and liquid is absorbed.

Stir in 1/2 cup of the cheese, sour cream and chilies. Cover and microwave 2-3 minutes or until heated through.

Sprinkle with remaining cheese. Cover and let stand about 4 minutes or until cheese is melted.

Garlic Cheese Potatoes

3 cans (15 oz) sliced potatoes, drained
1/2 stick butter
2-3 cloves chopped garlic (or 2 tsp minced garlic from jar)
2 chopped scallions
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees.

In microwave, melt butter with garlic in Bean Pot. Add potatoes and mix to coat.

Sprinkle scallions and Parmesan cheese on top.

Cover and bake for 20 minutes. Remove top and let brown for 7 minutes on 400 degrees.

Not A First Date Dish!

Thanks to Lori W. for sharing this story!

Lori, an exuberant cook thanks to her Celebrating Home stoneware recently tried the Beanpot Corn On The Cob. She tells me that the corn was cooked perfectly and very juicy, which she discovered when her first bite shot juice at her husband and the fight was on! Bite for bite they battled to see who had better aim and the juicier ear of corn (no clear winner was declared). Moral of the story? Lori says that while this made for an entertaining dinner it is definitely not a First Date recipe idea!!!

Doesn't Last Dessert!

12 ice cream sandwiches
1 (8 oz) tub Cool Whip
2 large Butterfinger candy bars, crushed

Line the bottom of your 9 x 13 casserole dish with ice cream sandwiches.

Spread Cool Whip thickly and evenly over sandwiches.

Sprinkle Butterfinger crumbs over top.

Cover with wrap and freeze until ready to serve! Enjoy!

Chocolate Zucchini Cake

4 eggs
2 cups shredded zucchini including peeling
3/4 cup oil
1 tsp. vanilla
1 (4 1/2 oz) instant chocolate pudding (I used white chocolate)
1 1/2 tsp. instant decaf coffee (I used cocoa)
1 pkg. chocolate cake mix (I used Devil's food)

Beat eggs, zucchini, oil, vanilla and chocolate pudding in your 9 x 13 stoneware casserole dish (no need to grease first). Add coffee (or cocoa), cake mix (dry out of the box) and beat at low speed until moist. Spread to level out in the pan.

Bake 350 degree oven for 40-45 minutes or until cake tests done. Top with chocolate buttercream frosting:

1 stick butter, softened
3 Tbsp. cocoa
1 box powdered sugar (1 lb)
1 tsp vanilla
Milk to thin

Add all ingredients to your large serving bowl and mix well! Spread on cooled cake - if you can wait that long! Enjoy :)

Tamale Casserole

Thanks JoAnne for sharing this quick and easy recipe! Party guests were asked if this recipe was good enough for the blog! Hands down - YES! Yummm!

Ingredients

1 jar (13-1/2 ounces) tamales (or two cans - unwrap tamales)
1 can (15 ounces) chili with beans
1 medium onion, chopped
2 cups corn chips, coarsely crushed, divided
1 cup (4 ounces) shredded cheddar cheese (guests recommended more cheese!)
1 to 2 ounces sliced cheddar cheese (Kraft American cheese is great also)

Directions

Cut tamales into 3/4-in. slices. Place in your 8 x 8 Stoneware Baker. Top with half of the chili and onion. Sprinkle with 1/3 cup corn chips and shredded cheese. Top with remaining chili and onion.

Bake at 350° for 30 minutes. Sprinkle with the remaining corn chips. Arrange cheese slices over top. Bake 5-10 minutes longer or until chips are crisp and cheese is melted. Yield: 3-4 servings. **Top with sour cream and/or sliced jalapenos if desired.