Chipolte Lime Corn on The Cob

6 large ears sweet corn

2 tablespoons butter, melted

1/2 cup mayonnaise

1 chipotle pepper in adobo sauce, finely chopped

2 tablespoons minced fresh cilantro

2 tablespoons lime juice

1 1/2 teaspoons grated lime peel

1 teaspoon salt

1/2 cup grated Asiago cheese

Preheat oven to 300 degrees. Remove husks and silk from corn and place in a 13″ x 9″ baking dish sprayed with cooking spray. Brush each ear with melted butter and cover the dish with foil. Cook corn for 30 minutes covered, then remove the foil and cook for 15 minutes more. In a small bowl, combine the mayonnaise, chipotle pepper, cilantro, lime juice, lime peel, and salt. Spread one heaping tablespoon over each ear of corn and sprinkle with Asiago cheese.

Adapted from a Taste of Home recipe.

Peach cheesecake

2 1/2 c. Graham cracker crushed
6 Tbs butter
6 Tbs. Powdered sugar

Mix in bottom of 9x 13 pan.

2 c boiling water
3 oz peach jello
1 c. Sugar
2 Tbs. Cornstarch mixed with 2 Tbs. Cold water

Boil till clear and cool.

1 8oz cream cheese
1 12oz whipped topping
1/2 c. Powdered sugar

Put this on top of cooled crust

Cut up 4 peaches and put on top of cream cheese layer drizzle jello mixture over the peaches.  cool in fridge

Pumpkin Pie Spice Popcorn with Chocolate

Ingredients

• 1/2 cup, unpopped popcorn kernals (10 cups popped)
• 1/2 cup unsalted butter*
• 1 cup packed light-brown sugar
• 1/4 cup light corn syrup
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 3/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 5 oz chopped white chocolate or white chocolate chips

Directions

• Preheat oven to 250 degrees. Pop popcorn into a very large bowl, remove any unpopped kernals. Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, cinnamon, nutmeg, ginger, cloves and salt. Bring mixture to a boil and allow to boil 4 minutes without stirring. Remove from heat and add in vanilla and baking soda and stir mixture until it thick and glossy. Pour half of caramel sauce over popcorn then toss several times, add remaining caramel sauce and toss popcorn until evenly coated. Spread popcorn onto a large rimmed cookie sheet and bake in pre-heated oven 1 hour, stirring popcorn every 15 minutes. Allow to cool completely then in a microwave safe bowl, melt white chocolate on 50% power in 20 second intervals, stirring after each interval until melted and smooth. Pour melted white chocolate into a piping bag or ziploc bag, cut a very small tip from corner and drizzle popcorn with melted white chocolate, then allow to set at room temperature. Store in an airtight container at room temperature up to 1 week.
• *salted butter works fine too, just reduce the amount of salt to 1/4 tsp if using salted butter.
• Recipe Source: adapted slightly from allrecipes.com