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I am a huge corn bread fan and nobody does it better than Famous Dave’s. I recreated this recipe using my new oven and it came out amazing! I recommend doubling the recipe because everyone is going to eat them up in a flash. You can prepare the glaze ahead of time and store it in a sealed container, in the refrigerator. Re-heat before serving.

1 cup stone ground cornmeal
1 cup yellow cornmeal
1 (9-oz) package yellow cake mix
1 teaspoon salt
1/8 teaspoon cayenne pepper
2 teaspoons baking powder
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise

Jalapeno Honey Glaze:
1/2 cup butter
1 large jalapeno pepper, seeded, finely diced
2 tablespoons red bell pepper, finely diced
1/4 cup honey
1/8 teaspoon cayenne

Combine the stone ground and yellow cornmeal, yellow cake mix, baking powder, cayenne pepper and salt in a bowl, set aside. In another bowl, add milk, buttermilk, oil, eggs, brown sugar and honey and mix well. Add the liquid mixture to the cornmeal mixture and mix lightly until no lumps, but do not overmix. Fold in the mayonnaise.

Cover and place in the refrigerator for at least 30 minutes.

Preheat oven to 400° F. Spoon the cold batter into a prepared muffin tin. Bake for 25 – 30 minutes or until a fork comes out clean and the tops are golden brown. While it is baking, make the glaze by heating butter in a saucepan until melted. Stir in jalapeño and bell pepper. Bring to a simmer. Stir in honey and cayenne. While stirring, return to a simmer. Remove from heat. Drizzle over the corn bread.

Serves 8-10

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Who doesn’t love a nice cold bottle of Snapple on a hot day? Maybe it is the “Best Stuff on Earth”, but that doesn’t mean you can’t make it better (and cheaper) at home. And if you prefer diet, just replace the sugar with 12 packets of artificial sweetener.

8 cups water
2 Lipton tea bags
3/4 cup sugar
1/3 cup lemon juice

Add the water to a large saucepan and place over high heat. Once the water is boiling, add the tea bags and turn off the heat. Cover the saucepan and let stand for about 2 hours.
After 2 hours, discard the teabags. Add the sugar to a 2-quart pitcher. Pour the tea into the pitcher. Add the lemon juice and give it a good stir. Refrigerate until cold or serve over ice.

Makes 2 quarts.

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1/2 cup sugar
1/2 cup water
1 1/2 liters red table wine
1 cup grenadine
2 cups cranberry juice cocktail
1 1/4 cups sweet vermouth
strawberries, cut into thirds
oranges, slice and quartered
ice

Combine the sugar and water in a large container until dissolved. Add the remaining ingredients except for the ice and mix well. Place in the refrigerator for at least 5 hours. Serve on ice.

Serves 6-8

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A great recipe for your summer barbecues. Goes great on ribs!

1 cup ketchup
1 cup red wine vinegar
1/2 cup brown sugar
1/4 cup molasses
1 1/2 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Combine all of the ingredients in a medium saucepan over high heat, and whisk until smooth. Once the sauce begins boiling, reduce heat and simmer uncovered for about 35 minutes or until sauce has thickened.

Makes 3 cups

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