Even though we now have Andrea (pg. 24) providing amazing recipes for us, that doesn’t mean that I am going to leave you high and dry on the recipe front.

We are coming into picnic season and that means finding something to take along for pot lucks! I found these two great recipes that sound amazing to contribute for your pot lucks this summer. One savory, one sweet, you are totally covered for the summer!

Chipotle Creamed Corn on the Grill

This gorgeous side dish couldn’t be easier to make, and it couldn’t be more delicious, either! Grilled corn is topped with Mexican table cream, chipotle peppers and queso fresco for a dish that can only be described as “total yum.”

Ingredients:
• 1 bag (16 oz) frozen sweet corn
• 2 tablespoons vegetable oil
• 1 cup Mexican table cream (or half-and-half)
• 2 chipotle peppers in adobo sauce, finely chopped
• 1/2 cup queso fresco (Mexican fresh cheese) or feta, crumbled
• 1/2 cup cilantro or parsley, finely chopped
• Salt and pepper to taste

Directions:

Preheat grill to high.

Toss frozen sweet corn into a large, foil pan. Drizzle with vegetable oil and stir to coat. Place on hot grill and cook until corn is sizzling hot and a few pieces are slightly browned, about 10-15 minutes.

Pour Mexican table cream over the corn; stir to coat. Fold chipotle peppers into the mixture. Sprinkle with queso fresco and parsley or cilantro. Serve and enjoy!
Tip:

If you can’t find these Mexican ingredients at your store, substitute half and half for the table cream, and mild feta cheese for the queso fresco.

Inside Out S’mores Bars

The delicious taste of s’mores… inside out! These are easy to put together to enjoy any time of year.

Ingredients:

• Eggs, oil and water called for on brownie mix box Save $
• 1 box Betty Crocker™ Brownie Mix Fudge family-size (for 9×13-inch pan)
• 7 sheets honey graham crackers
• nonstick spray
• 2 cups mini marshmallows

Directions:

Preheat oven to 350° F. Coat a 9 x 13 pan with nonstick cooking spray.

Prepare Fudge Brownie Mix according to package directions with eggs, oil, and water.

Pour half of brownie mixture into pan.

Top with sheets of graham crackers, breaking to fit as necessary.

Sprinkle marshmallows on top of graham crackers, covering completely.

Drizzle remaining half of brownie batter over marshmallows.

Bake for 25-30 minutes, until edges are crisp and center is set. Note: The typical toothpick test will not work for these because of the marshmallow middle, but the top brownies should be solid to the touch, not gooey, when done. Bake for an extra 5 to 10 minutes, if needed for doneness (checking after 5 minutes).

Remove from oven and let cool for 15 minutes to set completely. Slice into bars and serve