Horseradish Coleslaw

This is a simple and tasty take on coleslaw. From Taste of Home magazine, it went beautifully with the walleye Mike and Lauren so kindly provided from Eaglesnest Lake.

8 cups coleslaw mix (or shredded cabbage)
2 cups shredded carrots
1 medium onion, finely chopped
3/4 cup mayonnaise
1/3 cup sugar
1 tablespoon prepared horseradish
1 tablespoon lemon juice

In a large bowl, combine the coleslaw mix, carrots, and onion. In a small bowl, combine the mayonnaise, sugar, horseradish, and lemon juice. Pour over coleslaw mixture and toss to coat.

Allison's Faux Fried Ice Cream

(adapted from Taste of Home magazine, July 2o1o - by Allison Loughner, August 4, 2010)

1 quart container Stoneyfield Farm Cream Top Vanilla Yogurt
1 1/2 cup frosted cornflakes, crushed
1/3 cup sugar
3 teaspoons ground cinnamon
1/4 cup honey

Freeze yogurt in an ice cream freezer or in a shallow pan, stirring every hour. Form frozen yogurt into 1/2 cup scoop balls. Freeze yogurt balls 1 hour until firm.

In a shallow bowl, combine the cornflake crumbs, sugar, and cinnamon. Roll yogurt balls in crumb mixture to coat. Freeze until serving. Drizzle each serving with honey. Serve topped with whipped cream if desired. YUMMY!