Cake Batter Ice Cream

1 c. milk
1/2 c. sugar
2 egg yolks, beaten
3 tsp. vanilla
2 c. heavy whipping cream
1 c. yellow cake mix, sifted

Combine all ingredients and whisk together in a saucepan until well blended.  Cook over medium-low heat until the mixture reaches 160 degrees.  Remove from heat and place in refrigerator or freezer until mixture is cold.  Pour chilled mixture into ice-cream maker and freeze according to ice cream maker's directions.  Transfer ice cream into a plastic container, cover with plastic wrap and lid.  For best results, put ice cream in freezer for at least two hours before serving.

*We tried it without putting it in the freezer first and it was really soft.  After freezing for a couple of hours, it was the perfect consistency-almost like Cold Stone.  The taste is really similar to Cold Stone's cake batter ice cream.  The recipe doesn't make a ton (6 servings according to original recipe), but it is super sweet so a little goes a long way!  Just plan ahead if you try it because it's easy to make, but time consuming.

(Slightly adapted from allrecipes.com)

Arby's Sauce

1 c. ketchup
2 tsp. water
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. pepper
1/4 tsp. salt
1/2 tsp. Tabasco

Combine and cook over medium heat until mixture begins to boil.  Simmer for 5-10 minutes.  Remove from heat and cool.  Keep in refrigerator.  Makes 1 cup of sauce.  Great with chicken tenders!

Chick-Fil-A Chicken

1 Egg

1 Cup Milk

1 Cup Flour

2 1/2 Tablespoons Powdered Sugar

2 1/2 Teaspoons Salt

1/2 Teaspoon Pepper

2 Chicken Breasts, cut into strips or nuggets

Cooking Oil

Mix egg and milk together and pour over chicken. Let sit 5 minutes. In a seperate bowl, mix flour, powdered sugar, salt, and pepper. Dredge the chicken pieces into the flour mixture, put back in milk mixture, then dredge in the flour mixture a second time. Heat oil to 375 degrees. Gently drop chicken pieces in the heated oil and cook until golden brown.

(From LeAnn and Under the Table and Dreaming)