SEVEN-LAYER DIP
2 cups refried beans
2 cups sour cream
2 cups guacamole
2 cups salsa
1 cup each shredded cheddar and Monterey Jack cheese
2 cups shredded lettuce
2 cups dried tomatoes
Sliced jalapeños (optional)

Layer all ingredients in a 9- by 13-inch pan that is 2 inches deep.

Serve with tortilla chips.

Recipe by Tim Whitmyer, chef at Scooters Restaurant & Bar.

SWEET & FIRE WING SAUCE
¼ cup Dijon (or whatever mustard you have)
¼ cup honey
¼ cup hot sauce
¼ cup melted butter
1 pinch black pepper

Mix thoroughly. Bake or fry wings. Coat with sauce while warm. Coats about 2 or 3 dozens.

Recipe by Christian Kelker, The Brickyard Restaurant and Sports Pub.