Grilled Corn Dip

Ingredients

* 6 medium ears sweet corn, husks removed
* 1 large onion, chopped
* 2 garlic cloves, minced
* 2 tablespoons butter
* 1 cup mayonnaise
* 1/2 cup sour cream
* 1/2 teaspoon chili powder
* Cayenne pepper (to taste)
* 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 garlic in butter for 2-3 minutes or until almost tender. Add corn; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.

In a large bowl, combine the mayonnaise, sour cream, cayenne pepper 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.

Maple Snickerdoodles

INGREDIENTS

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup margarine, softened
1 cup white sugar
3 tablespoons real maple syrup
1 egg
1/2 cup white sugar
1/4 cup maple sugar

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
2.In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
3.Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.

Oh and apparently you can make maple sugar by doing this:

Make granulated maple sugar by heating maple syrup to a temperature 40 to 45oF above the boiling temperature of pure water (212 degrees F at sea level), immediately transferring the syrup to a flat pan, stirring until granulation is achieved and all apparent moisture is gone. At this point, the syrup may be sieved through a course screen (e.g., 1/8-inch hardware screen) so it becomes uniform. Making granulated maple sugar can be difficult when the humidity is high.

Jamba Juice

Ocean Sunrise
12 oz. raspberry juice (raspberry apple or mixed berry is great)
2 scoops orange sherbeRt
1 cup frozen strawberries
1/2 c. banana
1/2 cup crushed ice
Blend and Serve

Strawberries Wild
12-14 oz. apple strawberry juice
2 scoops frozen vanilla yogurt (Dreyers makes yogurt blends)
1 cup strawberries
1/2 cup banana
1/2 cup ice

Orange Appeal
Same as above, only use orange juice

Orange Dream
6 oz. o.j.
6 oz. soy milk
2 scoops froen vanilla yogurt
2 scoops orange sherbet
1 cup ice


Peanut Butter Moo'd
8 oz. choc. milk
2 Tablespoons peanut butter
4 scoops frozen vanilla yogurt
1 cup ice

Chocolate Moo'd
Same as above, only omit peanut butter, and I think add 2oz. more milk


Peenya Kowlada
12 oz. pinapple juice
1 Tablespoon coconut
2 scoops pineapple sherbet
2 scoops frozen vanilla yogurt
1/2 cup bananas
1/2 cup ice
( I like to add 1/2 cup strawberries for a tiger's blood flavor)

Cranberry Craze
10 oz. cranberry juice
1/2 scoop vanilla frozen yogurt
2 scoops raspberry sherbet
1 cup strawberries
1/2 cup blueberries
1/2 cup ice

Peach Pleasure
12 oz. peach juice
2 scoops orange sherbet
1 cup peaches
1/2 cup bananas
1'2 cup ice

Mango Mango
12 oz. pinapple-mango juice
2 scoops pineapple sherbet
1 1/2 cups mango
1/2 cup ice

Berry Lime Sublime
12 oz. rasberry juice( mixed berry works great)
2 scoops lime sherbet
1 cup strawberries
1/2 cup raspberries
1/2 cup ice

Steak and Bacon Tournedos

Ingredients
1 1/2 lb. beef flank steak
Instant unseasoned meat tenderizer
10 slices bacon
1 tsp. garlic salt or garlic powder
1/2 tsp. freshly ground pepper
2 tbsp. fresh parsley

Sauce
1 3/4 oz. envelop. Knorr Swiss Hollandaise sauce mix
1/4 tsp. dried tarragon, crushed

Directions
Pound the steak until approximately 1/2" thick and apply meat tenderizer according to package directions.

Meanwhile, cook bacon until done, but not crisp. Score the meat diagonally making diamond shaped cuts. Place bacon strips lengthwise on the flank steak and sprinkle with parsley.

Roll up jelly roll fashion, starting at narrow end. Skewer with wooden picks (not colored) at 1" intervals. Grill over medium heat and cook for 8 minutes. Turn and grill 8 more minutes for rare meat. (Additional time on each side if you prefer the meat more done.)

Meanwhile, in a saucepan, prepare the Hollandaise sauce mix according to the package directions. Add tarragon while it simmers. Slice meat into 1" slices and remove the picks. Serve with sauce. Serves 4.

Honey Grilled Chicken Breasts

Ingredients
1/2 cup orange juice
1/3 cup honey
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
2 tablespoons minced fresh gingerroot
12 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
8 boneless skinless chicken breast halves (6 ounces each)

Directions
In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.

Coat grill rack with cooking spray before starting the grill. Drain chicken and discard marinade. Grill, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with reserved marinade. Yield: 8 servings.

Dill Potato Salad

Ingredients

3 pounds red potatoes
Kosher salt
1 cup mayo
1/2 cup buttermilk
2 Tbls. Dijon mustard
2 Tbls. whole-grain mustard
1/2 cup chopped fresh dill
freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Directions
Place the potatoes and 2 Tbls. salt in large pot of water. Bring water to a boil, then lower the heat and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with knife. Drain the potatoes with a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15-20 minutes.

Meanwhile, whisk together mayo, buttermilk, mustards, dill , 1 tsp of salt, and 1 tsp. of pepper and set aside.

When the potatoes are cool enough to handle cut them in quarters. Place the potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 tsp. of salt and 1 tsp of pepper. Toss well, cover and refrigerate for a few hours to allow flavors to blend.

Pumpkin Soup

Ingredients
3 c. chicken stock
3/4 tsp. salt
1 3/4 c. pureed fresh pumpklin
1/2 c. onion
1/4 tsp. fresh thyme
1 clove garlic, minced
1/4 c. heavy whipping cream
3 whole black peppercorns
1/2 tsp. fresh parsley

Directions
Heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns. Bring to a boil, reduce heat to low, and simmer for 10 minutes uncovered. Cool the soup before processing. Puree in small batches using a food processor or blender. Return to pan and bring to a boil again. Reduce heat to low and simmer for 30 minutes uncovered. Stir in heavy cream. Pour into bowls and garnish.