Grilled Corn Dip

Ingredients

• 6 medium ears sweet corn, husks removed
• 1 large onion, chopped
• 1 jalapeno pepper, finely chopped
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon chili powder
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 tablespoons sliced green onions
• Tortilla chips

Directions

• Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
• Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.
• In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.
• Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips. Yield: 5 cups.

Raspberry Bread Pudding with White Chocolate Sauce

Bread Mixture:
1 1/2- 1 1/4 loaves of bread cut into 1 1/2 inch cubes
3 cups heavy cream
1 cup milk
2 cups granulated sugar
4 eggs
1 teaspoon vanilla

Raspberry Mixture:
5 cups raspberries, fresh or frozen
1 cup granulated sugar
White Chocolate Sauce:
1 1/2 cubes butter
5 Tablespoons flour
3 cups heavy cream
2 teaspoons vanilla
3/4 cup sugar
4 oz. white chocolate broken in pieces

In large bowl beat eggs with sugar, add cream, milk and vanilla extract Mix.  Add bread cubes to mixture and mix until all cubes are well coated.  Let sit for 30 minutes to soak.  Stir occasionally.

Combine raspberries and sugar and let sit.

Layer a 9x13 baking dish with 3/4 of bread mixture.  Spoon raspberries over evenly.  Top with remaining bread.  Bake in oven for 40 mintes at 375º.

Sauce:  In saucepan melt butter.  Add flour,  Cook, stirring constantly til thick.  Add cream and sugar and bring back to boil.  Remove from heat and stir in vanilla and white chocolate and stir until chocolate is melted.

Cherry Almond Ice Cream

Juice of one lemon
1 1/4 C sugar
Combine these two ingredients until sugar is dissolved. 

Then add:
Small (5.5 oz)can of evaporated milk
1 1/3 C heavy whipping cream
3 oz. of maraschino cherries quartered with juice (11 or 12 cherries plus juice to cover)
1/3 can crushed pineapple, drained
2 C 2% milk
1/4 C sliced almonds

Let sit for 15 minutes to soak nuts.  Pour into ice cream freezer and process. Nuts may be added after freezing if preferred.