Ice Cream Sandwich Cake

Ingredients:
11 vanilla or chocolate ice cream sandwiches
1 (16 ounce) container of whipped topping (Cool Whip)
1 (16 ounce) jar hot fudge ice cream topping
1 cup chocolate chips, Oreo cookies, M&Ms, diced peanut butter cups, crushed Butterfingers
Chocolate syrup for garnish

Directions:
1. Layer an 8x8-inch pan with foil. Make sure that the foil folds over the sides of the pan. This will make it easy to remove the cake from the pan when cake is frozen.
2. Layer 5 ½ ice cream sandwiches on the bottom of the pan. Spread a layer of hot fudge topping on top of the ice cream sandwiches. Then spread half of the whipped topping on top with half of the fudge topping.
3. Top with the additional ice cream sandwiches and remaining fudge topping.
4. Cover with plastic wrap and freeze for about an hour. Remove from freezer and remove the cake from the pan.
5. Lift the cake peeling it off the foil and place it on a serving plate. Frost with remaining whipped topping.
6. Drizzle with chocolate syrup and garnish with candy toppings of choice.
7. Place back in the freezer and freeze for at least 2 hours before serving.

Kickin’ Chicken and Vidalia Onion Pizza

Ingredients:
· ¼ cup olive oil
· 1 Vidalia onion, thinly sliced
· 1/3 each: red, yellow, and green pepper, finely chopped
· 1 large clove garlic, minced
· 2 cups shredded grilled chicken
· ½ teaspoon southwestern seasoning or chili powder
· 12 inch pizza crust
· 1 tablespoon each: finely chopped rosemary, oregano and thyme
· 1 cup barbeque sauce
· 1 cup shredded mozzarella cheese

Instructions:
Heat oil in large, heavy skillet over medium-low heat. Add sliced Vidalia onion, peppers and garlic. Sauté just until onions are golden, about 5 minutes
Sprinkle grilled chicken with seasoning, mix well and set aside.
Place pizza crust on pizza pan or baking sheet. Brush crust with oil from skillet. Sprinkle herbs over top.
Spoon barbeque sauce over herbs.
Top with Vidalia onion and pepper mixture. Add shredded chicken and top with mozzarella cheese.
Bake at 400 degrees for 10-12 minutes or until crust is heated through and crisp.

V is for Vidalia

Check out Crevolyn's latest article in The Gainesville Times here about everything Vidalia!

Baked Vidalia Onions

Ingredients:
· 4 small Vidalia onions
· 4 cloves of garlic
· 4 tablespoons butter
· 4 tablespoons balsamic vinegar
· Salt and pepper, to taste
· Cajun seasoning to taste
· 8 slices of bacon

Directions:
Preheat to 350 degrees. Trim and peel the onion but leave the root intact. Cut a very thin sliver off the root end if needed to level the bottom of the onion. Cut a 1-inch core out of the top of the onion.
Peel the garlic and cut into slivers. Stuff each onion with a glove of garlic.
Place the onion on a square of foil large enough to wrap and enclose the top. Double wrap if cooking on the grill. Drizzle each onion with 1 tablespoon balsamic vinegar and then place a tablespoon of butter in the center of the onion. Season lightly with salt, pepper and Cajun seasoning. Wrap each onion with two slices of bacon, securing with a toothpick if needed. Seal foil tightly around the onion.
Bake on a baking sheet for 1 hour. Carefully open the tops of the packets and return to the oven for 20 minutes, to crisp the bacon.
Remove to serving platter and drizzle with juices.

Vidalia Onion Relish

Ingredients:
· 2 Vidalia onions, diced
· ½ cup mayonnaise
· ½ cup apple cider vinegar
· 2 tablespoons brown sugar
· 2 tablespoons chopped chives

Directions:
1. Mix all ingredients in a bowl and over.
2. Let marinate for a few hours.
Serve with pork, beef or on sandwiches.