Delicious Summer time recipes

All-American Buffalo Chicken tenders
Ingredients
Serves 4
1 cup crumbled blue cheese (about 4 ounces)
1 cup low-fat buttermilk
Coarse salt and ground pepper
1 cup all-purpose flour
1 1/2 pounds chicken tenders
1/2 cup vegetable oil, such as safflower
1/3 cup hot sauce
2 tablespoons melted butter
Directions
Preheat oven to 250 degrees. Place a wire rack on a rimmed baking sheet, and transfer to oven. In a medium bowl, stir together blue cheese and 1/2 cup buttermilk. Season dip with salt and pepper, and set aside.
Place flour and remaining 1/2 cup buttermilk in separate medium bowls; season with salt and pepper. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.
In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer to rack in oven to keep warm.
In a large bowl, stir together hot sauce and melted butter. Add chicken, and toss to coat. Serve tenders with blue-cheese dip.
Helpful Hint
To keep mess to a minimum, use one hand to dip chicken in buttermilk and place in flour; with the other hand, toss, pick up, and place on sheet.

Banana Split Pie

INGREDIENTS
1 1/2 bananas, sliced
1 HONEY MAID Honey Graham Pie Crust (6 oz. or 9 inch)
2 1/2 cups cold milk or half-and-half
1 (5.1 ounce) package JELL-O Vanilla or Banana Cream Flavor Instant Pudding & Pie Filling
1 (8 ounce) container COOL WHIP Whipped Topping, thawed
3 tablespoons chocolate dessert topping
3 tablespoons strawberry dessert topping
3 tablespoons pineapple dessert topping
Banana slices, for garnish
Almonds, for garnish
DIRECTIONS
Arrange banana slices in bottom of crust; set aside.
Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes or until thickened. Gently stir in whipped topping. Spread filling mixture over banana slices.
Freeze 6 hours or until firm. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with dessert toppings, additional banana slices and almonds. Store leftover pie in freezer.

Brown Sugar Barbeque Chicken
Ingredients
Serves 8
2 cups ketchup
1 cup packed light-brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
Coarse salt and ground pepper
6 pounds chicken drumettes, patted dry
Directions
In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.
Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.
Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.
Helpful Hint
Chicken drumettes are actually part of the chicken wing -- just the right size for kids to nibble on. To store, refrigerate, up to 2 weeks.