Ingredients:

• 1/2  cup water
• 2 cups diced peeled potatoes
• 1 cup sliced carrots
• 1 cup chopped celery
• 1 teaspoon salt
• 1/4  teaspoon pepper
• 1/3  teaspoon ground cumin
• 2 cups frozen or canned corn
• 1 cup Mild Cheddar Shredded Cheese
• 1-1/2  cups milk

Directions:

1. In a saucepan, combine the water, potatoes, carrots, celery, salt and pepper.
2. Cover and simmer for 10 minutes.
3. Add corn and simmer for 5 minutes.
4. Add 2/3 cup cheese and milk, stirring until cheese is melted and chowder is heated through.
5. Top servings with remaining cheese.

Ingredients:

• 1 ounce instant hot chocolate mix
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon brown sugar
• 1 tablespoon sweetened condensed milk
• 1 cup boiling water

Directions:

1. In a coffee mug, combine hot chocolate mix, vanilla, nutmeg, cinnamon, brown sugar and sweetened condensed milk.
2. Stir in boiling water.

Ingredients:

• 2 cups heavy cream
• 5 egg yolks
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1/2 cup of light brown sugar

Directions:

1. Preheat oven to 275°F.
2. Whisk the cream, egg yolks, sugar and vanilla extract together in a bowl.
3. Mix it all up until it gets nice and creamy.
4. Pour this mixture into ramekins (those little ceramic dishes).
5. Place the ramekins in a baking pan.
6. Fill the baking pan with hot water, about halfway up the sides of the ramekins.
7. Place the pan with the ramekins in the oven for 45 minutes to an hour or so.
8. After 45 minutes or so check them every ten minutes.
9. You'll know they're done when you can stick a knife in one and it comes out clean.
10. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.
11. Then put them in the refrigerator and let them chill overnight.
12. Sprinkle a thin layer of the light brown sugar on the top of each.
13. Now torch it! (Or, if you don't have a torch, you can put them under the broiler for a minute or so.)

Ingredients:

• 1/4 cup brown sugar
• 1/4 cup cider vinegar
• 1 tablespoon Dijon mustard
• 1 cup strong brewed coffee
• 1 cup soft bread crumbs

Directions:

1. Combine sugar, vinegar, mustard and coffee in a bowl.
2. Stir with a fork until sugar dissolves.
3. Stir in bread crumbs.
4. Spread glaze evenly over ham during final 30 minutes of cooking.

Ingredients:

• 2/3 cup butter or margarine
• 1/3 cup Cocoa
• 2 eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1 unbaked 9-inch pie crust
• 2 bananas, peeled and thinly sliced
• Ice cream, any flavor
• Whipped topping

Directions:

1. Heat oven to 350°F.
2. Melt butter in medium saucepan over low heat.
3. Add cocoa; stir until smooth.
4. Remove from heat.
5. Stir together eggs, milk and vanilla.
6. Add egg mixture to cocoa mixture; stir with whisk until smooth and slightly thickened.
7. Add brown sugar, granulated sugar, flour and salt to cocoa mixture; stir with whisk until smooth.
8. Pour mixture into unbaked crust.
9. Bake 30 to 35 minutes until edges are set (center will be soft).
10. Cool about 2 hours.
11. Just before serving, garnish each serving with banana slices, ice cream and whipped topping.
12. 8 servings.

Ingredients:

• 1 pound bacon
• 3/4 cup mayonnaise
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• salt to taste
• 1 head romaine lettuce - rinsed, dried and shredded
• 2 large tomatoes, chopped
• 2 cups seasoned croutons

Directions:

1. Place bacon in a large, deep skillet.
2. Cook over medium high heat, turning frequently, until evenly browned.
3. Drain, crumble and set aside.
4. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper.
5. Blend until smooth.
6. Season the dressing with salt.
7. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl.
8. Toss with dressing and serve immediately.

Ingredients:

• 20 ounce package Lemonade Flavor Drink Mix
• 1/2 cup water
• 3 cups ice cubes
• 1 cup fresh or frozen blueberries or strawberry halves

Directions:

1. Measure drink mix into 1-quart line.
2. Place drink mix, water, ice and fruit into blender container; cover.
3. Blend on high speed about 10 seconds.
4. Turn off blender.
5. Mix with spoon; cover.
6. Blend about 5 seconds or until smooth. Serve immediately.
7. Store leftover slush in freezer

Ingredients:

• 1 pkg. Hot Dogs
• 1/2 cup Thick 'N Chunky Salsa
• 1/2 cup Barbecue Sauce
• 6 hot dog buns, partially split
• 1 small onion, chopped
• 1/2 cup Shredded Cheddar Cheese

Directions:

1. Heat hot dogs as directed on package, or grill until heated through (160°F).
2. Mix salsa and barbecue sauce in small saucepan; cook on medium heat until heated through, stirring occasionally.
3. Place hot dogs in buns; top with the salsa mixture, onions and cheese. Serve immediately.