Archive Great Ideas By People Staff Published on September 23, 2013 12:00 PM Share Tweet Pin Email Tyler Florence’s SNACK DIP The Food Network host shares an ‘unexpectedly delicious’ way to kick off a day of football watching BLUE CHEESE & CHIVE DIP Makes about 3 cups 1 cup sour cream 1 cup mayonnaise 1 cup crumbled blue cheese 1½ tbsp. honey 1 tsp. lemon juice, or to taste 4 tbsp. finely chopped chives, or to taste Kosher salt Pepper Sweet potato chips 1. Combine first 6 ingredients in a bowl and mix. Season dip with salt and pepper to taste. Serve with sweet potato chips. Florence’s show The Great Food Truck Race airs Sundays at 9 p.m. EST on Food Network Pete Evans’ QUESADILLA The Australian host of PBS’s Moveable Feast with Fine Cooking puts a twist on a Mexican classic GOAT CHEESE, CARAMELIZED ONION & FIRE-ROASTED PEPPER QUESADILLAS Makes 24 appetizers 3 tbsp. olive oil, divided 4 small red onions, finely diced (about 4 cups) 2 tbsp. firmly packed brown sugar 7 tbsp. red wine vinegar 4 red bell peppers 8 (8-in.) flour tortillas 7 oz. goat cheese, softened 1 cup loosely packed basil leaves Lime wedges 1. Cook onions, sugar and vinegar in 2½ tbsp. hot oil in a large, heavy skillet over medium heat, stirring often, 20 minutes or until onions are translucent and caramel-colored. Remove from heat; cool. 2. Preheat broiler to high. Brush peppers with remaining oil; place on baking sheet. Broil 15 minutes or until charred, turning every 5 minutes. Transfer to a wire rack; cover tightly and let stand until cool. Peel peppers, remove stems and seeds, and finely chop. 3. Spread goat cheese evenly over 4 tortillas. Sprinkle evenly with basil, onions and peppers. Top with remaining tortillas. 4. Cook tortilla stacks, one at a time, in a nonstick skillet over medium- high heat for 2 minutes on each side or until tortillas are crisp and cheese melts. Remove from heat; cut each quesadilla evenly into 6 wedges. Serve with lime wedges. Kristin Cavallari’s ICE CREAM SANDWICHES The shoe designer and wife of Chicago Bears quarterback Jay Cutler serves up a dessert that’s ‘always a hit’ at her parties DARK CHOCOLATE COOKIE ICE CREAM SANDWICHES Makes about 12 sandwiches 1½ cups flour 1 cup Dutch-processed cocoa powder, measured then sifted 2¼ tsp. baking soda ¼ tsp. kosher salt 1¾ sticks plus 1 tbsp. butter, at room temperature 1 cup granulated sugar ½ cup packed brown sugar 1 extra large egg Chocolate mint chip ice cream 1. Whisk together the flour, cocoa powder, baking soda and salt. Combine the butter and both sugars and mix on medium-high speed until light in color, about 2 minutes. Beat in the egg. Add flour mixture and mix on low speed just until the dough comes together, about 30 seconds. Cover bowl with plastic wrap and chill at least 2 hours or up to overnight. 2. Preheat the oven to 350°. Line 2 baking sheets with parchment paper or nonstick mats. Scoop 2 tbsp. of dough into a ball. Repeat until all the dough has been shaped. Place the balls 2½ in. apart on the baking sheets. Flatten the balls slightly so that they’re about ½ in. thick. Bake 10 to 12 minutes, until cookies are slightly cracked on the surface. Let cool 1 minute, then transfer to a rack to cool completely. 3. Put the ice cream in the refrigerator for 20 minutes. Arrange half of the cookies upside down on a baking sheet. Scoop ½ cup ice cream onto each cookie and top with a second cookie. Press lightly on the cookies to flatten. Freeze for at least 2 hours before serving.