Chili's Honey Mustard Dressing

I don't know if any of your are fans of this sauce, but I love it!! It's so good on sandwiches or for dipping! Enjoy!

2/3 cup mayonnaise (you can use light if you like)

1/4 cup honey

2 Tablespoons Grey Poupon Dijon Mustard

1 teaspoon white vinegar

pinch paprika

pinch salt

Combine all ingredients into a bowl and whisk until combined.

Makes 1 cup

Bacon Wrapped Potato with Honey Scallion Sauce

2 large Idaho potatoes

Canola oil, for frying (about 2 cups)

8 slices applewood smoked bacon, cut in 1/2 vertically

16 toothpicks

1/4 cup softened butter

1/4 cup honey

1/2 teaspoon cracked black pepper

2 tablespoons chopped scallions

1 teaspoon chopped fresh parsley leaves

1. Cut each potato into 8 wedges and parboil until fork tender.
2. In a preheated large saute pan, heat oil on medium-high heat. Wrap each potato wedge with 1 strip of bacon and secure with 1 toothpick on each end. Pan-fry in oil until bacon and potato are golden brown, approximately 8 to 10 minutes, turning frequently with tongs to brown all sides evenly. Remove and drain on paper towels.
3. Meanwhile, in a medium bowl, mix butter, honey, black pepper, scallions and parsley. Stir with a spoon until fully mixed.
4. Toss potatoes in the glaze. Remove toothpicks and serve.

They made these on The Next Food Network Star a couple weeks ago, so my mom made them for Sunday dinner last week. She had a little trouble finding the applewood smoked bacon, but it was worth the trip to a couple stores because they were AMAZING!!!

Brazillian Limeade

12 limes
1 can sweetened condensed milk
water
2 cups sugar (or to taste)

Cut six whole limes in half and put in blender. Fill the blender with water until the limes are covered. Pulse a few times.

Pour contents in a colander into a pitcher or bowl. Reserve liquid.

Repeat with the rest of the limes.

Add sweetened condensed milk and sugar.
Mix.
Add up to another blender full of water to pitcher.

Serve with lots of ice!

Ice Cream Cake

This recipe is so versatile! You can pretty much substitute anything you want.

2 cups Oreo
1/3 cup butter, melted

whole Oreos to line pan

1st Flavor Ice Cream

1 cup chocolate chips
2/3 cup heavy cream

Vanilla Ice Cream

1/2 cup heavy cream
1/8 cup sugar
vanilla

In food processor, blend Oreos. Mix with melted butter and make a crust in the bottom of a spring form pan. Line the sides of the spring form pan with whole Oreos.

Layer your first flavor of ice cream on the Oreo crust. (A rice spoon works really well!)

Freeze

Make a ganache with the chocolate chips and 2/3 c heavy cream either by microwaving chocolate chips and stirring in the cream or doing the same thing in a double broiler.

Pour over your first ice cream layer and freeze.

Layer second ice cream (vanilla) and freeze.

Whip 1/2 cup cream. Then add 1/8 cup sugar and splash of vanilla. Layer.

Freeze.

Fresh Skillet Corn off Cob

6 ears of corn
3 Tbsp butter
water (varies)
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper

Husk corn and clean off the silks.

Use a sharp knife and cut corn from the cob into a bowl. You'll want to cut about half way deep into the corn. Then, turn the knife over to the non-cutting side and rub up and down the cob to get the rest of the pulp.

Melt butter in large skillet. Pour in corn. Add enough water to make a gravy consistency.

Add the seasonings - sugar, salt, pepper.

Stirring, cook on high for 3 minutes.

Reduce heat to low and cover with lid. Simmer for about 5-10 minutes, stirring occassionally.

Andes Cream de Menthe Chunk Cookies

These were eaten up before I could take a pic, they are delicious!!!

1/2 c. salted butter-softened
3/4 c. dark brown sugar
1/2 c. white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes Creame de Menthe Baking Chips
2 2/3 cups sifted all purpose flour

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes Baking Chips and then flour. Chill approximately 1 hour in refrigerator. Measure out 1 oz. of dough. Form ball and slightly flatten. Raise oven rack one level above middle and bake on non-stick baking pans. Bake at 350 for approximately 8-10 minutes. Cool on pans for two minutes before removing. Makes about 4 dozen cookies.

Boston Cream Pie Mini's

I made these today for a BBQ and they turned out really good. My husband hates semi sweet chocolate though, so I melted milk chocolate chips instead..enjoy!

1 pkg. (2-layer size) yellow cake mix
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
4 squares BAKER'S Semi-Sweet Baking Chocolate

PREHEAT oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool in pans 10 min. Remove to wire racks; cool completely.

BEAT milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.

MICROWAVE remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. to thicken. Spread onto cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.