Everyone loves ice cream in the summer time and Terrie Shank from Hagerstown, Md. has sent this delicious Ice Cream Pie recipe. It’s the perfect treat to celebrate National Ice Cream month.

Ice Cream Pie (8/2010) Ingredients:   1 cup semi sweet chocolate chips   ¼ cup butter   2 cups Rice Krispies   1 Tablespoon light Karo syrup   Ice Cream (any flavor) Melt chocolate chips and butter in a saucepan over low heat. Set aside 3 tablespoons of mixture. Add Rice Krispies to remaining chocolate mixture. Press into a greased 9" pie pan and chill in freezer 5-10 minutes. Set out ice cream to soften. After the crust sets, fill the pie pan with ice cream. Add the Karo syrup to reserved mixture. Stir and drizzle over the ice cream pie. Cover with plastic wrap and freeze until serving.

Cream of Crab Soup (6/2010) Ingredients:   ½ cup butter or margarine   ½ cup flour   2 tablespoons Old Bay Seasoning   1 teaspoon salt   ½ teaspoon curry powder   4 cups milk   2 tablespoons parsley   1 pound crab meat, drained Melt butter in 3 quart saucepan. Stir in flour, old bay, salt, and curry powder. Cook until thickened and bubbly. Gradually add milk, cook and stir until mixture is hot (do not boil). Add parsley and crab meat. Cook and stir until crab meat is heated. Thin soup with additional milk if desired.

Easy Pot Pie (5/2010) Ingredients:   Crust of your choice   2 cans of cream of potato soup   2 cups chopped cooked chicken, turkey or beef   1 can of mixed vegetables, drained   ¼ cup milk   Seasonings to taste (salt, pepper, old bay, etc.) Put pie crust in pie dish. Combine all other ingredients. Pour into dish and top with second pie crust. Bake at 350 degrees for 40 minutes. For extra convenience you can freeze 2 cup batches of leftover chicken, turkey or beef and buy the refrigerated pie crust. It's easy to pull the ingredients out and throw them together.

Fruit Dip (4/2010) Ingredients:   8 oz. Raspberry or Strawberry Cream Cheese, softened   7 oz. Marshmallow Creme   8 oz. Lemon Yogurt Mix all ingredients together with a mixer until smooth and creamy. Serve with fresh fruit.

Chipped-Beef Dip (4/2010) Ingredients:   3 packages cream cheese (softened)   3/4 lbs chipped beef (I use the food processor to chop it up)   3/4 cup mayonnaise   2 Tablespoons Worcestershire sauce   3/4 cup chopped black olives   1/2 cup parsley flakes   2 Tablespoons horseradish   1/2 cup minced onion Mix all ingredients in mixer. Serve with pretzels, pumpernickel bread, etc.

Southern Hash Brown Casserole (3/2010) Ingredients:   1 can cream of chicken soup   1 stick of butter (softened)   1 (8 oz.) sour cream   8 oz. of grated sharp cheddar cheese   2 lb. bag of cubed frozen hash browns Mix together all ingredients except hash browns. Then fold in the hash browns. Bake at 325 degrees for 1 hour and 20 minutes or until brown and bubbly.

Low Carb Quiche (3/2010) Ingredients:   1/2 lb. sausage or any breakfast meat   7 eggs   10 oz. package of frozen chopped broccoli, spinach, or any other vegetable   8 oz. sour cream   8 oz. cheese Brown and crumble sausage. Heat vegetable according to package directions. Mix sour cream and eggs together until well blended. Add meat and vegetable (drained) to sour cream and egg mixture and stir in cheese until well mixed. Pour in deep Pie Dish. May need to spray with Pam to prevent sticking. Bake at 375F for 40 minutes or until slightly brown on top and bottom. Serve hot. Makes about 8 servings.

Buffalo Chicken Dip (1/2010) Ingredients:   10 oz canned chicken (or you can use shredded chicken)   3/4 cup hot sauce (adjust to tastes)   16 oz cream cheese   1 cup ranch dressing   1.5 cups shredded cheddar or mozzarella cheese   Celery or crackers for dipping Heat chicken in hot sauce until chicken is warm. Stir in cream cheese and dressing. Cook, stirring well, until cream cheese is melted. Add cheese. Can be served in a mini-crock pot to keep warm at parties.

Seven Layer Taco Dip (1/2010) Ingredients:   1 pound ground beef   1 cube beef bouillon   1 can chopped green chilies   1 can refried beans   1 16 oz container of sour cream   1 envelope taco dip   16 oz guacamole   1 diced tomato   1 package of shredded taco cheese   2 bundles of green onions, chopped   Diced olives Cook ground beef and drain, add bouillon and green chilies, let brown, set aside. Spread a layer of refried beans on the bottom of 2 8-inch round cake pans, top with ground beef mixture. In separate bowl, combine sour cream and taco dip and mix thoroughly. Spread the sour cream and taco dip evenly over of the ground beef layer, cover with guacamole. Cover and refrigerate. Just before serving, top with diced tomatoes, onions, cheese and olives. Serve with tortilla chips.

Chocolate Pudding Dessert (12/2009) This month's featured recipe is from Dawn Baker of Martinsburg, Pa. Dawn has had this recipe for close to 30 years and her family looks forward to devouring it during the holidays and special get-togethers. First Layer:   1 cup flour   1/2 cup chopped nuts (I use pecans)   1/2 cup softened butter ( I use Land O Lakes)   Mix and press into a 9"x13" cake pan. Bake at 350 degrees for 15 minutes. Second Layer:   1 8-oz. pkg. Philadelphia Cream Cheese   1 cup powdered sugar   1 cup Kool Whip (frozen)   Mix and spread on cooled crust. Third Layer:   2 small boxes Jello instant chocolate pudding.   Mix according to package directions and spread on cheese mixture layer. Top with a layer of Kool Whip. If desired, decorate with chocolate shavings. Refrigerate.

Crock Pot Cream Cheese Chicken (11/2009) Congratulations Amy Mummert of Chambersburg, Pa. for submitting the featured recipe for November. She got this recipe from coworkers and it soon became a family favorite. Cream Cheese Chicken:   2.5 pounds boneless, skinless chicken breasts   8 oz. reduced fat cream cheese   10.75 oz. can cream of chicken or mushroom soup   1/2 cup water   1 packet Italian salad dressing dry seasoning Combine cream cheese, soup, water, and seasoning packet with mixer or blender. Pour over chicken in crock pot. Cook on high 4-5 hours or low 8-9 hours. Can be served over noodles or rice.