Red velvet ice cream?! Genius! Here reader myhousemd shares an amazingly creative recipe that we can't wait to try.
After an impromptu trip to the grocery store to buy this ice cream, my friend and I became absolutely addicted. We didn't even touch the Rocky Road that he bought! We kept thinking about it for weeks afterward, and I decided that I needed to learn how to make it (because that's what I do when I taste something amazing). A Google search gave me nothing. Plenty of recipes for ice cream with red velvet cake, but no red velvet cake flavored ice cream. Having much experience with making multiple flavors of ice cream using multiple methods, I knew it was time to put my kitchen skills to the test. I decided to make my own recipe.
Yep, they are as good as they look! They are also simple to make and you can either grill them or bake them in the oven. I went the oven route as I was afraid they’d fall apart on the grill. These go great with the 
As you can see from the photo, the quiche was really good and at the end I had a bunch of crumbs and a tiny sliver left (just enough for a photo)! The original recipe called to use a variety of mushrooms, so I picked butter mushrooms, morels, brown button. The combination of different mushrooms along with the melty fontina cheese was perfect. I cheated on the crust and opted to use a store bought pie crust. Beware when you are cooking the crust before hand, it can start to shrink if the oven is too hot. If it shrinks too much there isn't much space for the filling. Quiches are perfect for brunches or breakfasts and this one is packed full of flavor! 
I love this recipe for corn on the cob—the perfect combo of chili powder and lime zest. The original recipe, from Guy Fieri, calls for leaving the husks on, but I usually just use foil–a lot easier, but I’ll give directions for leaving the husks on, too. Corn on the cob also has its health benefits: Corn is full of resistant starch (like fiber) and phenolic compounds, both of which help prevent colon cancer.
Here is yet another “cheese” sauce — this one quite impressive. The ingredient list is relatively small and the flavor is not soy sauce-y like most ('cause there isn’t any in this recipe)! It’s quite simple to make and can be used on nachos, pastas, baked potatoes and as a dip for veggies. I think this sauce tastes closest to real cheese and I’ll certainly try it on other food. Like most “cheese” sauces, I recommend not microwaving any leftovers, but rather reheating it on the stove. Also, it does help to have the ingredients measured out and ready to go before starting…and of course, I went to my go-to ingredient for added creaminess: Tofutti sour cream!
This is a very traditional and popular cake here in Norway. It is normally made with heavy cream or milk, but I prefer to use buttermilk to make it lighter, but still get a very moist and fluffy cake. It is delicious served warm with whipped cream, caramel ice cream or vanilla custard or alone at room temperature with a cup of coffee or tea.