Friday, May 22, 2015

Ice Cream Sundae Oreo Brownies

· 1 box fudge brownie mix
· Eggs and oil as called for by the brownie mix
· 1 heaping ½ cup cookies and cream ice cream
· ¼ cup hot fudge topping, room temperature or chilled
· 1 package Oreos

1. Preheat oven according to directions on the box and coat an 8x8-inch baking dish with cooking spray.
2. Combine brownie mix with eggs and oil as directed on the box but do not add the water. Add the ice cream and hot fudge to the brownie batter and stir to combine.
3. Pour half of the brownie batter into the baking dish, layer with Oreos and top with remaining batter.
4. Bake for 40-45 minutes or as directed on the box. Don’t overbake. Let cool completely before cutting.

Wednesday, May 20, 2015

Corn Salad

· 2 (15-ounce) cans whole kernel corn, drained
· 2 cups grated cheddar cheese
· 1 cup mayonnaise
· 1 green bell pepper, chopped
· 1 red onion, chopped
· 1 (10-ounce) bag Fritos

1. In a large bowl, combine the first five ingredients. Cover and chill until ready to serve.
2. Toss Fritos in right before serving.

Monday, May 18, 2015

Buttermilk Brined Grilled Chicken

· 2 cups buttermilk
· 2 cups cold water
· ¼ cup firmly packed light brown sugar
· ¼ cup hot sauce
· 2 tablespoons salt
· 1 tablespoon black pepper
· 1 small sweet onion, thinly sliced (recommend Vidalia)
· 1 lemon, thinly sliced
· 3 garlic cloves, halved
· 1 whole chicken, cut up
· ¼ cup olive oil
· Salt and pepper, to taste

1. Whisk together first 6 ingredients in a large bowl until sugar is dissolved; stir in onion then lemon and garlic.
2. Put buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 24 hours. Remove chicken from marinade 30 minutes before grilling; discard marinade and pat chicken dry with paper towels. Brush the chicken pieces with the oil and sprinkle with salt and pepper.
3. Heat grill to medium heat (300 – 325 degrees). Put the chicken on the grill, skin side down and cook, covered for 40-50 minutes or until a meat thermometer inserted in thickest portion registers 165 degrees. Let stand 5 minutes before serving.

Friday, May 15, 2015

Frozen Key Lime Pie Minis

· 1 cup graham cracker crumbs
· ½ stick butter, melted
· 1 (8-ounce) cream cheese, softened
· 1 can sweetened condensed milk
· ¾ cup key lime juice, bottled or fresh
· 1 (8-ounce) container non-dairy frozen whipped topping, thawed

1. Mix together the graham cracker crumbs and butter in a medium bowl; set aside
2. Mix the cream cheese until smooth using a hand mixer. Add the sweetened condensed milk and mix until smooth. Add the key lime juice and mix. Add the whipped topping to the cream cheese mixture; folding in until just combined.
3. Place 18 paper cupcake liners into muffin tins and fill with cream cheese mixture about three-fourths full.
4. Top with graham cracker crumbs. Place on a platter or cookie sheet and put in freezer for about 4 hours or until set.
5. Carefully remove the cupcake liners from the muffin pan and then the liners from individual key lime pies. Serve with graham cracker side down.
6. If desired, add a dollop of whipped topping or whipped cream and key lime slices to garnish.

Thursday, May 14, 2015

Sweet Vidalia Pimento Cheese

· 4 cups freshly grated sharp cheddar cheese
· 1 small Vidalia onion, grated (about ½ cup)
· ½ teaspoon salt
· 1/3 cup chopped pimentos
· ½ cup mayonnaise

1. Put all ingredients into the bowl of a food processor. Pulse until blended to desired texture, leaving it a little chunky.
2. Serve as a sandwich, dip or on crackers.