Mint Chip Ice Cream Cake (

Nonstick vegetable oil spray
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
11 large egg whites
1/4 teaspoon cream of tartar
1 3/4 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
1/4 cup vegetable oil
1 teaspoon vanilla extract

Filling and assembly:
6 pints (packed) mint chocolate chip ice cream, softened in refrigerator for 20 minutes
2 cups coarsely crushed chocolate wafer cookies or Oreos
2 1/2 teaspoons unflavored gelatin
4 cups chilled heavy cream
1 cup powdered sugar
Green food coloring
Colored sprinkles

For cake:
Step 1 – Preheat oven to 350°F. Coat a large rimmed baking sheet (17x13x1″) with nonstick spray. Line bottom with a large sheet of parchment paper.
Step 2 – Whisk flour, baking powder, and salt in a medium bowl to blend; set aside. Using an electric mixer, beat egg whites on medium-high speed in a large bowl until light and frothy, 1-2 minutes. Increase speed to high; add cream of tartar. With mixer running, gradually add sugar. Beat until meringue is soft and pillowy, is tripled in volume, and medium peaks form, 8-10 minutes.
Step 3 – Using a spatula, gently fold dry ingredients into meringue, being careful not to deflate. Once flour is almost incorporated, fold in butter, oil, and vanilla; continue folding until no dry clumps of flour remain. Pour batter into prepared sheet; smooth top.
Step 4 – Bake until cake is light golden brown and springs back slightly when pressed, 16-19 minutes. Transfer to a wire rack and let cool in pan for 15 minutes. Invert cake onto rack; peel off paper and let cool completely.
Step 5 – Using a serrated knife, halve cake crosswise into 2 smaller rectangles. Cover and freeze at least 1 hour or up to 5 days ahead.

For filling and assembly:
Step 6 – Place 1 cake rectangle on a large platter or cake stand. Spread 1/2 cup ice cream evenly over cake. Sprinkle crushed cookies evenly over. Spread remaining ice cream over, being careful to keep cookie layer evenly intact. Top with remaining cake rectangle, pressing slightly to adhere. Using an offset spatula, smooth sides of cake. Freeze until ice cream is firm, about 2 hours.
Step 7 – Place 2 tablespoons cold water into a small heatproof glass or metal bowl. Sprinkle gelatin over; let soften, about 10 minutes.
Step 8 – Pour water to a depth of 1/2″ into a small skillet set over medium heat. Transfer bowl with gelatin to skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet.
Step 9 – Place chilled cream in a large bowl. Using an electric mixer, beat cream while gradually adding melted gelatin. Beat until soft peaks form. Add powdered sugar and continue to beat until medium peaks form and whipped cream is soft and pillowy (not stiff or grainy). Add green food coloring to achieve a light mint-green hue, 8-10 drops; fold to blend.
Step 10 – Using an offset spatula, spread whipped cream over entire cake, creating dramatic swirls on top. Scatter sprinkles over. Freeze until cream is set, at least 1 hour. DO AHEAD: Cake can be made 2 days ahead. Keep frozen.

Crisp Onion Relish (

4 medium sweet onions, halved and thinly sliced
1/2 cup sugar
1/3 cup water
1/3 cup cider vinegar
1 cup mayonnaise
1 teaspoon celery seed

1. Place onions in a large bowl. In a small bowl, combine the sugar, water and vinegar; stir until sugar is dissolved. Pour over onions. Cover and refrigerate for at least 3 hours.
2. Drain onions, discarding liquid. Combine mayonnaise and celery seed; add to onions and mix well. Store in the refrigerator.

Almond Buttercrunch (

4 ounces (1/2 cup) unsalted butter
3/4 cup brown sugar, packed
1 teaspoon light corn syrup
1/4 teaspoon salt
1 1/2 cups whole almonds, toasted and coarsely chopped
8 ounces semisweet chocolate, or candy coating

Steps to Make It
Gather the ingredients.
Prepare a 4 x 8-inch loaf pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
In a small saucepan over medium-high heat, melt the butter. Add the brown sugar, the corn syrup, and the salt. Stir until the brown sugar dissolves.
Once the brown sugar melts, start your timer and cook the candy for exactly 6 minutes, stirring constantly with a wooden spoon. If you want to use a candy thermometer, stir and boil the toffee until it reaches 290 F/143 C.
After 6 minutes, pull the toffee pan from the heat and stir in 1/2 cup of the chopped toasted almonds. Scrape the toffee into the prepared loaf pan—it should be in a layer about 1/2-inch thick.
Let the toffee set for about 3 minutes, then use a pizza cutter or paring knife to cut the toffee into thin bars about 1/2-inch wide x 2.5-inches long. These will look like small pieces, but once they are dipped in chocolate and rolled in nuts, they’ll be substantially bigger. After another 2 minutes, go over your cuts again as the toffee continues to harden.
As you wait for your toffee to set, chop the remaining 1 cup of toasted almonds very finely. Alternatively, put them in a food processor and pulse for several seconds until they are in very small pieces. Pour the finely chopped almonds into a shallow bowl.
Once the toffee is completely cool and set, break it into pieces along the lines you made, and trim off any jagged edges with a knife.
Melt the chocolate or candy coating. Dip each piece of almond buttercrunch in the melted chocolate, then place it in the bowl of nuts. Roll it around until it is coated with nuts on all sides. Take it out with a fork and place it on a baking sheet. Repeat until all the toffee pieces are coated with chocolate and nuts.
Refrigerate the tray for about 10 minutes to set the chocolate. Bring to room temperature, then serve and enjoy.

Waffle Cheeseburger (from:

dry buttermilk waffle mix you will make according to the directions for 4 waffles except replace the oil with an equal amount of melted butter
1 cup of Kraft Finely Shredded Colby Jack Cheese
4 slices of Kraft Singles American Cheese
8 slices of bacon cooked
4 hamburger patties cooked
slices of lettuce
slices of tomato
favorite burger condiment

Mix waffle batter ingredients and shredded Colby jack cheese until it’s a thick liquid consistency. Add more water in small amounts until it is pourable but still thick. Cook in a waffle iron until browned. Remove from waffle iron and let cool. Make your hamburgers by layering on the ingredients for one burger on one waffle.