Creamed Corn Makeover

Grilled Creamed Corn:

8 ears corn, husked
2 T butter
2 T flour
1 1/4 cups milk
3 T cream cheese
Salt and black pepper
1 pinch cayenne pepper, optional

Preheat grill to medium-high. Arrange corn on grill, turning occasionally, until kernels are golden brown and softened, 8-10 minutes. Once cool enough to handle, remove corn kernels from cobs. Discard cobs. Lower grill temperature to medium. Heat large cast-iron skillet over grate. Add butter to melt, then whisk in flour until combined and foaming about 2 minutes. Gradually whisk in milk and cream cheese and cook, whisking constantly until smooth and thick, 2-3 minutes. Stir in corn kernels, season with salt, black pepper and cayenne pepper, and cook until heated through, about 1 minute.

Sweet and Salty Refreshment

Spike's Sweet and Salty Milkshake:

1/4 cup peanut butter
2 cups peanut butter pretzel sandwiches, plus extra for garnish
1 cup milk
2 cups creamy vanilla ice cream
4 dollops of whipped cream
Salt

Add pretzel sandwiches to blender and pulse until crushed. Set aside 4 T for garnish. Add ice cream to crushed pretzel sandwiches. Add 1/2 cup milk to blender and blend until smooth, about 30 seconds. Add more milk if needed. Rim four glasses with peanut butter and salt, then dip rim into reserved crushed pretzel sandwiches. Pour shake into prepared glasses, garnish with dollop of whipped cream and extra pretzel sandwiches.

Citrus Refreshment

Sunny Citrus Cooler:

1, 46-ounce can pineapple juice
2 cans frozen orange juice concentrate, thawed
3/4 cup lemonade concentrate
6 cups ginger ale or white soda, chilled
Orange slices, optional

In a 1-gallon pitcher, combine pineapple juice, orange juice concentrate and lemonade concentrate. Add ginger ale and mix well. Serve over ice. Garnish with orange slices if desired. Refrigerate leftovers.

A New Kind of 'Lymon'

Refreshing Lemon-Lime Drink:

1 can frozen limeade concentrate, thawed
2/3 cup frozen lemonade concentrate, thawed
1 tsp. orange extract
1 1/2 cups water
6 cups chilled diet lemon-lime soda
1 medium lemon, sliced
1 medium lime, sliced

In large container, combine the limeade and lemonade concentrates and orange extract. Stir in water. Just before serving, stir in lemon-lime soda. Serve with ice. Garnish with lemon and lime slices.

A Citrus Toast

Warm Spiced Citrus Punch:

2 1/2 quarts water, divided
1 1/2 cups sugar
1 can frozen orange juice concentrate, thawed
3/4 cup lemon juice
1 tsp. almond extract
1 tsp. vanilla extract
1/8 tsp. each ground allspice, cinnamon and cloves

In large kettle, bring 1 quart of water and sugar to a boil, stir until sugar is dissolved. Stir in remaining water. Add orange juice concentrate, lemon juice, extracts and spieces. Cook and stir over medium heat until hot. Serve warm. Refrigerate the leftovers.

Hot Dogging It

Party Barbecued Franks:

2 tsp. cornstarch
2 tsp. cold water
18 ounces peach preserves
1 cup barbecue sauce
2 pounds miniature hot dogs or smoked sausages

In large saucepan, combine cornstarch and water until smooth. Stir in preserves and BBQ sauce. Bring to boil, cook and stir for 2 minutes or until thickened. Stir in hot dogs until coated. Cover and cook for five minutes or until heated through.