Mama's Pancake Breakfast

 To really give this the outdoor, camping taste you need to cook it on a cast iron pan or even better, a flat top grill (like Blackstone or Traeger). I don't really measure, but eyeball all of these ingredients to the desired consistency. 

Pancakes:

Kodiaks Buttermilk Pancake Mix (you can also use Krustez or any other pre-mixed, or your own from scratch mix)

Eggs

Milk

Occasionally, I add applesauce or oats too, or mashed up bananas.

Mix it altogether to the desired consistency. 

Heat your grill and add bacon. Cook to desired crispiness. Remove and drain the extra grease.

Then throw your eggs on and cook them how you like. 

Place bacon & eggs on a pan w tinfoil covered, or in a warm oven.

Turn the grill down and let it cool of a little, then cook the pancakes.

Enjoy!

Apple Dip

8 oz cream cheese
3/4 cup brown sugar
1/2 cup sugar
1 tsp. vanilla
8 oz. bag of Heath Bits

Mix together well and enjoy!

Keep in the refrigerator

Joe's Valley Stew

In a 12” Dutch oven:

1 lbs. sirloin steak/ cubed

2 T oil to brown

1 lbs. baby carrots

10-15 potatoes cut to bite-size

1 chopped onion

Salt & pepper

1 can Cream of Mushroom soup

Add 1 lbs. chopped, uncooked, link sausage

Cook 1 hour, stir & rotate occasionally

Add cheddar cheese on top

Melt cheese & serve

Serves 8-10

Chocolate Peanut Butter No-Bake Energy Bites (Naturally Sweetened)

YIELD: ABOUT 20-25 BITES

CHOCOLATE PEANUT BUTTER NO-BAKE ENERGY BITES (NATURALLY SWEETENED)

These chocolate peanut butter no-bake energy bites taste just like a cookie, although they are full of protein and naturally sweetened.

PREP: 15 MINS COOK: 0 MINS TOTAL: 15 MINS

INGREDIENTS:

• 1 cup (dry) oatmeal (I used old-fashioned oats, although use gluten-free oats if making this GF)
• 2/3 cup toasted unsweetened coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flax seed
• 1/3 cup honey or agave nectar
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon chia seeds (optional)
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and chill in the refrigerator for at least half an hour, to make the mix easier to handle and mold.
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.

*If the mix seems to dry, add in an extra tablespoon or two of honey or peanut butter.  If the mix seems too wet (which may happen if you use natural peanut butter), add extra oatmeal.

Adapted from Gimme Some Oven

Avocado Chicken Salad

This is by far our most favorite meal. We often fight over licking the bowl! And it's healthy and SO simple!

We just make about how much we'll need depending on how many people it's serving, because avocados doesn't stay good for long.

For 2 adults:

1- 1 1/2 ripe avocados
1/2 cup shredded chicken (sometimes we use canned if we're short on time)
fresh lime
cilantro
green onions (optional)
salt to taste

Pour the chicken into a bowl, mash it up, so it shreds a little. Start with less, you don't want it too chicken-y. I probably start with about 1/2 cup and add more if needed. Add avocado and mash up a lot, add as much cilantro as you wish and squeeze on the fresh lime. I've added green onions before, but we prefer it without. Add salt to taste.

Mix it all up and serve over lettuce, tortilla chips, plain or our favorite (but least healthy) over toasted sourdough bread (open-faced).

Grilled Salmon with Avocado Salsa

We recently discovered this divine salmon recipe. It's a very healthy and is a Whole30 recipe too! This is probably our favorite way to eat salmon. If we don't feel like grilling, we just line a baking sheet with foil, spray it, place the salmon skin down, cover with foil and bake at 425 for 12-18 mins. So delicious!!

GRILLED SALMON WITH AVOCADO SALSA

 

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Whole30 approved grilled salmon with avocado salsa

Author: the cookie rookie

Recipe type: main course

INGREDIENTS

• 2 lbs salmon, cut into 4 pieces
• 1 tbs olive oil (I used light extra virgin olive oil)
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp paprika powder
• 1 tsp onion powder
• ½ tsp ancho chili powder
• 1 tsp black pepper
• for the Avocado salsa:
• 1 avocado, sliced
• ½ small red onion, sliced
• Juice from 2 limes
• 1-2 tbs finely chopped cilantro (depending on how big of a cilantro lover you are)
• Salt to taste

INSTRUCTIONS

1. Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix
2. refrigerate for at least 30 minutes.
3. Pre-heat the grill.
4. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
5. Grill the salmon to desired doneness. (I grilled for about 5 minutes)
6. Top with avocado salsa and enjoy!

Adapted from The Cookie Rookie

Super Easy Chocolate Fondue

-1 bag of chocolate chips (your choice of milk, semi-sweet, dark chocolate. I recommend a fine milk chocolate like guittard or ghirardelli)
-heavy whipping cream

Melt the chocolate down in 30 min increments (or follow the melting instructions on the packaging) in the microwave. We just add as much whipping cream as needed to get a smooth consistency. If you heat the whipping cream up a little, it will mix nicely with the melted chocolate. If it's cold it'll make the chocolate harden up and becomes difficult to work with.

 I have a crock pot like the one shown below. After we cook up our fondues we just transfer them to the crock pot to make it easier for serving to a party. All fondues I have posted transfer and stay warm and smooth just as well in the crock pot.

Queso Dip (or another easy Cheese "fondue")

RO*TEL® FAMOUS QUESO DIP

Prep Time: 10 minutesTotal Time: 10 minutesServes: 2-1/2 cups or 20 servings (2 tablespoons each)

3.62 of 5 (358 ratings)

A creamy, cheesy and spicy dip made with just 2 ingredients--a Ro*Tel signature recipe. Velveeta® is a registered trademark of Kraft Foods, Inc.

INGREDIENTS

• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
• 1 pkg (16 oz each) Velveeta®, cut into 1/2-inch cubes

DIRECTIONS

1. Combine undrained tomatoes and Velveeta in medium saucepan.
2. Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
3. Serve warm as a dip with tortilla chips, crackers or cut-up fresh vegetables.

COOK'S TIPS

1. To make in microwave, combine undrained tomatoes and Velveeta in 1-1/2-quart microwave-safe dish; cover. Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes. Remove from microwave; stir until mixture is blended. CAUTION: Dish will be hot; use hot pads. For a double recipe, microwave on HIGH 8 minutes or until Velveeta melts, stirring after 5 minutes. Drain 1 can of tomatoes if a thicker dip is preferred.

NUTRITION INFORMATION

Calories: 68Serving Size: 2-1/2 cups or 20 servings (2 tablespoons each)

Adapted from Ro*Tel's website.

Chili Con Queco (Chili Fondue)

1 can (about 1 lb) chili con carne
2 jars (1 lb ea) processed cheese (or velveeta)
1 lb sharp cheddar cheese, grated
2 tbsp. minced jalapenos (or 4 oz can green chilis)

Combine all ingredients in top of a large double broiler. Heat over simmering water, stirring several times until cheese melts and mixture is hot.
Pour into chafing dish. Serve with corn chips, tortilla chips, rolls or veggies.

Makes 8 cups.

Note-as jalapenos stand they become hotter, add according to taste.

Pizza Fondue

This is a New Year's Eve tradition!

1 lb. ground beef/turkey
1 med. onion chopped
1/2 tbsp. cornstarch
1 1/2 tsp. fennel seed
1/2 tsp garlic
1 1/2 tsp. oregano
2 cans (10 1/2 oz) pizza sauce
10 oz grated cheddar cheese
1 c. grated mozzarella cheese

Brown meat and onion until meat loses color and onion is clear.
Mix cornstarch and seasoning in pizza sauce, add sauce to mixture.
Cook until thickened and bubbly. Add cheese by thirds, allow cheese to melt
between additions. When cheese is melted and smooth transfer to fondue pot on heat stand.

Serve with carrots, celery, broccoli, peppers, cauliflower, tortilla chips and rolls.

Pumpkin Cookies

Makes 3 1/2 doz.

1 c. shortening
1 c. sugar
1. c. pumpkin (canned or fresh)
2 c. flour
1 tsp. baking powder
1/2  to 1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp nutmeg (opt)
1/4 tsp allspice (opt)
1 c. chocolate chips

Cream shortening and sugar. Add pumpkin, egg and vanilla. Beat well. Add sifted dry ingredients. Stir in chocolate chips. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 for 10-12 mins.

Banana Puffs

Makes 3-4 doz.

3 c. flour
1 tsp. baking soda
1 tsp. pumpkin pie spice (or 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/4 tsp. cloves)
1/2 tsp. salt
3/4 c. (1 1/2 cubes) butter
1 c. brown sugar
1 egg
1 c. (2 med) bananas, mashed
1 tsp. vanilla
1 c. chocolate chips

Cream together butter and sugar until fluffy. Beat in egg, bananas and vanilla. Sift dry ingredients together. Stir in half of the flour mixture until well blended. Add rest of the flour mixture; blend. Stir in chocolate chips. Drop by rounded teaspoons onto lightly greased cookie sheet. Bake at 375 for 10 mins or until firm. Remove from sheets to cool completely.

Unbaked Cookies

1/2 c. milk
2 c. sugar
3 rounded tbsp. cocoa
1/4 tsp. salt
1/2 c. (1 cube) butter
3 c. quick oats
1 tsp. vanilla

1. c. coconut (optional)
1. c. raisins (optional)

Combine milk, sugar, cocoa, salt and butter. Boil for 1 to 2 minutes only, at a med boil. Remove from heat. Stir in oats and vanilla. Let stand for 1-5 minutes (less if they are taking shape, more if runny). Spoon out on wax paper and let stand until dry.

Variations: 1/2 c. peanut butter can be added to the first mixture and boiled. For butterscotch, omit the cocoa and substitute brown sugar.

Mrs. Field Cookies

Makes 7 dozen.

1 lb. (2 cups) real butter
1 1/2 c. sugar
2 c. brown sugar

Beat well for 10 minutes.

Add 3 eggs. Beat well.

Add 2 tsp. vanilla. Beat.

Sift together:
   6 c. flour (+ 1 c. for high altitude)
   1 1/2 tsp. salt
   1 1/2 tsp. baking soda

Add dry ingredients to creamed mixture. Beat for 3 more minutes.

Add 4 cups milk (or semi-sweet) chocolate chips.

Bake at 350 for 7 minutes, on ungreased cookie sheet. Let cool on sheet for 5 minutes before removing.

Variation: Add 3 cups chocolate chips and 2 cups nuts. OR 3 cups raisins, 2 cups nuts and 1 1/2 cups oatmeal. Bake at 350 for 8-10 mins. Let cool on sheet for 5 minutes before removing.

Dinner Rolls

This rolls are ahhhmazing! They are rich, soft and seriously divine. Also, they're pretty easy to make as well!

Makes 32.

Activate 2 pkgs (2 T.) dry yeast in 1/2 cup lukewarm water in glass bowl. Let set until ready to use.

Scald 1 1/2 c. milk in a large glass measuring cup in the microwave (about 2 mins). (Scalding is just before boiling-it will get a little skim milk on the top. If it boils, it will flood over). OR use 1 1/2 c. hot water from tap.

Pour into mixing bowl. Add 1/2 c. butter, 1/2 c. sugar, 2 tsp. salt. Let butter melt, milk/water should be lukewarm before adding the flour.

Mix.

Add 2 cups flour gradually. Mix. Add yeast/water. Mix. Add 2 eggs (you don't absolutely have to use eggs, but they make a richer roll). Mix.

Add rest of the flour gradually (about 5 more cups).

Mix well/use kneading attachment at the end and knead for several minutes until dough cleans the sides of the pan. (When you pinch the dough, it shouldn't be super sticky, but still feel very moist).

Let rise until "double" in size.

Punch down and knead a few more times. Let rise for about 5-10 minutes. It's easier to roll out when there is a little rise to it.

For Dinner rolls: Cut dough in half. Cut the half in half, in half, in half, in half---16 blobs. Knead each one into a smooth ball. Tip upside down in the oil and then rightside up in the pan. Leave some space between each to allow for the rise, but it's okay for them to touch. 9x13 pan.

For Crescent Rolls: Cut dough in half. Roll one piece into a circle, lift once and turn over (because it will shrink a little), roll to desired size. Spread with butter. Cut (with pizza cutter, if it won't harm your surface) into half, half, half, half (16 triangles). From wide end, roll to the point. Turn upside down on oiled pan and then right-side up with raw edge on the bottom. Use cookie pan. You don't want them to be touching when they're done.

For Bread sticks: May be made after initial short rise (if you're in a hurry) or at the roll-making point. Roll into a rectangle. Cut into strips with pizza cutter. Slightly twist before setting on oiled pan. They do tend to untwist, so do more than you want the finished product to look like. For a super hurry up, place pan in a cold oven, turn to 350-375, depending on your oven, bake until done.

Let rolls rise in the pan until your finger imprint stays. Bake in pre-heated oven 350 degrees for 15-20 minutes. After baking, brush the tops with melted butter.

Enjoy!!!

Homemade Microwave Caramels (Unsalted/Salted)

Adapted from Six SistersHomemade Microwave Caramels Recipe:

(Makes 12-15 caramels)

Ingredients:1/4 cup butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk

Directions:Combine all ingredients in a microwaveable safe bowl until smooth.  Cook for 6 minutes in your microwave, removing and stirring every two minutes.  When caramel is done cooking, pour into a 9x13" pan sprayed with nonstick cooking spray.  Optional: Sprinkle sea salt across the top. Let cool completely.  Cut into pieces and roll up in wax paper.

*Note: Can use for pretzel rods. Make as directed, let cool slightly in pan. Pull it a chunk at a time and wrap around pretzel rod. Let it set up on the rod for several hours/overnight. After it's set, re-wrap around rod a little and then dip in melted chocolate and add desired toppings. 

Candy Cane Fudge

Ingredients

1/2 cup  whipping cream 

1/2 cup light corn syrup

3 cups real semi-sweet chocolate chips

1 1/2 cups powdered sugar, sifted

1 cup crushed Mystik Starlite Mints (soft mint candy, comes in a bag like chocolate chips, have to get at Aldis) **Can also use soft candy canes, crushed up.

1 1/2 tsp vanilla

 

Instructions

 

Line 8 inch glass baking pan with aluminum foil, extending edges over sides of pan.

Bring cream and corn syrup to a boil in a 2 qt saucepan over medium heat. Boil for one minute

remove from heat  add chocolate chips::  Stir constantly till chips are melted.  Stir in powdered sugar, mints, and vanilla.  Pour into prepared pan and spread mixture into corners.  Cover. Refrigerate 2 hrs or until firm.

Lift fudge out of pan using foil.  Remove foil. Cut into 1 inch squares Store in airtight containers.

 

Makes about 2 lbs  (64 pieces)

Caramel Popcorn

This is the really good stuff. It's crunchy not sticky or chewy. I begged for this recipe after getting a bag of this for Christmas. I'm totally making it for neighbors.

Crunchy Caramel Popcorn

Pop 5 Quarts popcorn

In saucepan:

1 Cup Butter

2 Cups Brown sugar

½ C light corn syrup

1 tsp salt

-Bring to boil on medium heat, boil for 5 minutes without stirring. Remove from heat and add:

1 tsp vanilla

½ tsp baking soda

-Stir together, it will foam up. Pour over popcorn and coat well. Pour into two large cake pans, sprayed with Pam.

-Put in 250 degree oven for 45 minutes, stirring every 15 minutes. Spread out on wax paper to cool.

Banana Cream Pie

This is Steve's favorite pie so I've tried tons of different recipes. This is his and my favorite version. And it's one of the easier ones... so bonus!

1 Graham cracker crust
1 Egg White, Whipped
1 Instant Vanilla Pudding Mix (5.9 oz)
2 1/2 c. Milk
1 tsp Banana extract
2 c. Heavy Whipping Cream*
3/4 c. powdered sugar
1-2 Bananas sliced

-Brush the egg white onto the crust and bake at 375 for 10 minutes, cool and set aside.
-Mix the milk and pudding in a large bowl, set aside.
-Beat the Whipping cream, sugar and extract together until stiff peaks form.
-Fold half the whipped cream into the pudding mixture and sliced bananas.
-Put pudding mixture in pie crust, top with the rest of the whipped cream and chill until ready to serve.

There is usually too much filling for an 8 inch crust so I just put it in some mugs for a treat later.

*When I don't have heavy whipping cream I use Dream Whip and get a very similar outcome.

Buttery Soft Pretzels

Jenny Made these for Ella's Carnival birthday party and they were SO yummy!                      From allrecipes.com

12 Servings, Prep Time: 2 Hours , Cook Time: 10 Minutes

Ingredients

• 4 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1 1/4 cups warm water (110 degrees F/45 degrees C)
• 5 cups all-purpose flour
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 1 tablespoon vegetable oil
• 1/2 cup baking soda
• 4 cups hot water
• 1/4 cup kosher salt, for topping

Directions

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5. Bake in preheated oven for 8 minutes, until browned.

BBQ Chicken Sliders

Add chicken
Cooked in broth in crock pot on low about 7 hours.

Shred.

Dump in BBQ sauce and cook another hour.

Easy Mac'n Cheese

Half block of Velvetta Cheese
8 oz. whipping cream

Melt on stove top.

Pour over cooked macaroni noodles (1 lb).

YUMO!

Cranberry Fluff Salad

adapted from The Lion House Cookbook

Ingredients:
2 cups raw cranberries
zest of 1/2 orange
1/2 cup granulated sugar (I used evaporated cane juice)
3 cups mini marshmallows
2-3 small Granny Smith apples, diced
1/2 cup chopped pecans, walnuts, or almonds
1 cup heavy cream, whipped
1/2 tsp. vanilla extract

Instructions:
Place the cranberries and orange zest in the bowl of a food processor or blender. Pulse until finely chopped. Transfer to a bowl and add the sugar. Let stand for a few minutes and add the marshmallows. Cover and refrigerate several hours or overnight. Stir in the apples and nuts. Fold in the whipped cream and vanilla extract. Chill until ready to serve.

Makes enough for 6-8 servings.

Boston Market Copycat Sweet Potato Casserole

serves 12

Sweet Potatoes
3 ½ - 4 pounds sweet potatoes, peeled and cut into 1” pieces
4 tablespoons (½ stick) unsalted butter
¾ cup packed light brown sugar
½ cup heavy cream
1 teaspoon kosher salt
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Topping
2 cups marshmallows
½ cup flour
4 tablespoons butter unsalted butter
6 tablespoons packed light brown sugar
¼ cup old fashioned rolled oats
¼ teaspoon ground cinnamon

Fill a large pot with sweet potato pieces and water.  Bring to a boil over high heat.  Cook until fork tender.  Drain potatoes and place back into pot.  Mash potatoes with a potato masher or blend with an electric mixer, until mostly smooth.  Add remaining ingredients (except topping ingredients).  Mix until combined.

Preheat oven to 350°F.  Grease an 8”x10” casserole dish (8x8 or 9x9 works too). 

Spoon sweet potatoes into casserole dish and smooth out.  Sprinkle top of sweet potatoes with marshmallows.

Melt butter in a medium microwave safe bowl.  Add remaining ingredients.  Mix with a fork.  Sprinkle over top of casserole.

Bake for 20-25 minutes until streusel is crisp and marshmallows are golden brown.

Serve and enjoy!

No-Bake Deep-Dish Peanut Butter Snickers Pie with Salted Caramel

YIELD: 1 9-inch springform pan, 10+ very generous pieces

 

PREP TIME: 20 minutes

 

COOK TIME: 0 minutes

 

TOTAL TIME: 3+ hours, for chilling and setting up

INGREDIENTS:

Crust
20-ounce package chocolate sandwich cookies, crushed to fine crumbs (I used chocolate-filled Trader Joe's version of Oreos - 43 cookies in the package; classic Oreos or another chocolate sandwich cookie may be used)
6 tablespoons unsalted butter, melted (3/4 of 1 stick)

Filling and Topping
8 ounces cream cheese, softened (I used Trader Joe's spreadable light cream cheese; reduced fat or full-fat cream cheese may be used)
8 ounces Cool Whip, at room temperature (I used Fat Free Cool Whip; reduced fat or full-fat whipped topping may be used)
heaping 1/2 cup creamy peanut butter or honey roasted peanut butter (use Jif, Skippy or similar; do not use natural or homemade because it can separate)
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
about 1 cup Snickers, diced small (I used Peanut Butter Squared Snickers; or use your favorite candy)

 Recipes

about 1/4 cup salted caramel sauce, for drizzling (I used Trader Joe's; use your favorite brand or make Homemade Caramel Sauce)

 

Watch to how to make a Pecan Pie

 

DIRECTIONS:

1. Spray a 9-inch springform pan with cooking spray; set aside. If you don't have one, a 9-inch square pan would likely work, although I have not tested it. Do not use a 9-inch traditional pie dish because it will be too shallow.
2. Crush cookies by placing them in a food processor and processing until they're a fine dust, noting that the filling may melt a bit which is okay. Using a Vita-Mix is not ideal because it will melt the cookies before it will crush them, and you will have to work in batches, tamping down frequently. Crushing cookies in a large Ziplock and rolling over it with a rolling pin may work, provided you take your time and make sure the cookies are broken down into a fine dust. Set crumbs aside.
3. In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
4. Add the cookie crumbs to the butter, and stir to combine. Mixture will be thick, slugdy, and fudgy.
5. Turn mixture out into prepared pan, pressing it down firmly with a spatula and smoothing the top so that crust it flat and even; set pan aside.
6. Filling and Topping - In a large mixing bowl, combine cream cheese, Cool Whip, peanut butter, vanilla and beat with an electric mixer until smooth and creamy, about 2 minutes on medium-high speed. Stop and scrape down the sides of the bowl. This is a recipe I found it easier to use my handheld mixer than stand mixer.
7. Add confectioners' sugar slowly and mix to incorporate, making sure to start mixing on low speed so sugar doesn't fly everywhere. Beat until smooth and combined, about 2 minutes on medium-high speed.
8. Turn mixture out onto prepared crust, smoothing the top lightly with a spatula.
9. Evenly sprinkle with diced Snickers. I used a generous 1 cup; use more or less depending on how thick you want the candy layer.
10. Evenly drizzle with caramel sauce; just eyeball it. Use more or less depending on how thick you want the caramel.
11. Cover pan with clingwrap or foil to prevent freezer smells, and place pan in freezer for at least 3 hours to set up before slicing, or overnight. I made pie 3 days before slicing it. Recipe can be made well in advance of an event, about 1 week or so, if desired.
12. When ready to serve, allow pie to come to room temperature for about 15 minutes. Carefully remove springform ring, and slice. The pie slices easily after about 15 minutes at room temp.  The filling doesn't really freeze solid and doesn't get as hard as ice cream does. Pie will keep covered in freezer for about 2 months or in the refrigerator for about 10 days. I store in the freezer because of the longer shelf life and prefer this pie well-chilled.

Recipe from Averiecooks.com