A lot of you will be in Chicago next week for BlogHer or thinking about Chicago. If you are coming, do find me and say hello! I would love to meet you/see you again.
When we first came here, we went to a little touristy town near here for a festival. We ended up in a shop that sold those tiny “souvenir” type of cookbooks for various areas. Of course, we had to pick up the Illinois Cookin’ one. The recipes are very homey. So many involved Ritz Crackers and raisins it has become a family joke.
This one though is a nice summer treat and easy enough for a child to make or help make, depending on age. I will be making it this weekend to use up one of the “free” cartons of vanilla ice cream we got when we bought our freezer.
Buster Bar Dessert
1 pkg Oreo cookies (crushed)
1/2 cup margarine, melted
1/2 gallon vanilla ice cream, softened
6-8 oz salted peanuts, chopped (I use more)
2 cups powdered sugar ( I use about half)
1/2 cup margarine
2/3 cup chocolate chips (ok, I will use a cup or whatever is left in the open bag in the pantry-this is a great use for those “stale chocolate chips” that have gone a bit dry or funny looking because of the heat or have melted together and cooled at some lumpy point in your kitchen. Please tell me you have experienced this phenomena)
1 can evaporated milk
Mix Oreos with melted butter. Put in a 9 x13 pan, but don’t press in hard or pack. Stir ice cream until smooth and spread on Oreo crust. Freeze until firm again. Sprinkle peanuts on top of ice cream; freeze. In a small saucepan, mix powdered sugar, margarine, chocolate chips and evaporated milk; heat to melt. Simmer for 10 minutes. Cool completely and spread on top of peanuts and freeze until solid. To serve, soften for 10 minutes in refrigerator. (if you can wait that long)
From Illinois Cookin, B Carlson, 1994 (so not super retro–but I am betting the recipe is since I have seen it in many forms before)