• 2 cups Monterey Jack & Colby cheese mixture (comes packaged that way in cheese section)
• 2 cups Mayo
• 1 cup fresh Parmesan
• Two 11 oz. cans of Mexicorn (in vegetable section with the corn)
• 2 oz. can of jalapenos

Mix together and bake at 350 degrees for 40 minutes. Serve with Frito’s scoops. Enjoy with some football!

• 2 oz. watermelon puree
• 1 oz. Maker’s Mark Bourbon
• 1 oz. citrus simple syrup
  (Combine 1 cup mint leaves, 1 cup water, 1 cup sugar and 1/2 cup of lemon juice. Boil until sugar is dissolved.)
• 1/2 oz. peach schnapps
• Mint sprig for garnish

In a cocktail shaker, combine watermelon puree, Maker’s Mark, simple syrup and peach schnapps. Shake well and pour over crushed ice. Garnish with mint sprig.

An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven’t heard the story, we won’t perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out [and] pass it along to friends and family. It’s a terrific recipe. And it’s absolutely free.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 3 tablespoons granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1-3/4 cups flour
• 1-1/2 teaspoons instant espresso powder, slightly crushed
• 8 ounces semisweet chocolate chips

Directions

1. Cream the butter with the sugars until fluffy.
2. Beat in the egg and the vanilla extract.
3. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips.
4. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large cookies.