Out Of The Husk

1. Preheat grill to 375 to 400 degrees.
2. Clean as many ears of corn you’re gonna be grilling.
3. Butter each ear.
4. Sprinkle a little salt and pepper on each one.
5. Roll each ear up in aluminum foil and twist ends.
6. Place each ear on upper rack for 10 minutes.
7. When you hear the corn sizzling, turn cobs and let cook for 5 to 10 minutes.

Ears will be very hot in foil for about 20 to 30 minutes.

In The Husks

1. Peel back husks, but do not remove, and remove all silk from ears.
2. Rub butter on ear, and add a little salt and pepper.
3. Pull back husk over corn and tie end with string.
4. Soak ears in water for 30 minutes.
5. Cook on grill for about 10 minutes.

Buffalo Chicken Dip

• 4 ounces bleu cheese
• 1/4 cup buttermilk
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp white wine vinegar
• 1 small clove crushed garlic
• dash worcestershire sauce
• dash salt and pepper

Crumble bleu cheese into small mixing bowl. Add buttermilk, mayo, sour cream, vinegar, and garlic. Mix well. Mix in couple of dashes of worcestershire sauce, and salt and pepper.

Serve with buffalo wings.

• 6 hard boiled eggs
• 1/4 cup mayonnaise
• 3/4 tsp mustard
• 1/2 tsp lemon juice
• 1/4 tsp salt
• pinch of pepper
• chopped chives
• paprika

Cut eggs in half and put yolks in mixing bowl. Mix in mayonnaise, mustard, lemon juice, salt, and pepper. Mix well.

Take mixture and fill each egg white half (about a tbsp per half).

Garnish with chopped chives and paprika.

Here’s what you need:

• 4 cups strawberries
• About 1 1/2 cup blueberries
• 1 1/2 cups boiling water
• 2- 4 serving packets strawberry Jello
• 1 cup cold water
• ice cubes
• 1 full size pound cake
• container of Cool Whip

1. First off, slice 1 cup of strawberries for filling.
2. Slice remainder of strawberries into halves.
3. In large bowl, empty packets of Jello, and add boiling water to it.
4. Mix until Jello is dissolved.
5. In large measuring cup, add 1 cup of water, and add ice until level is up to 2 cups.
6. Add ice water to Jello. Mix until cubes are melted.
7. Refrigerate for 5-6 minutes.
8. In a 13 X 9 pan, line bottom with sliced pound cake.
9. When Jello is slightly thickened, gently stir in 1 cup strawberries and 1 cup blueberries.
10. Pour over cake in pan and refrigerate for 4 hours.
11. After the 4 hours, frost cake with thawed Cool Whip.
12. Using the strawberries you cut in halve, create your flag stripes.
13. Use the remaining blueberries to create the stars.

Want to see the video? Check it out here:

• 4 egg yolks
• 1/4 lb. butter
• Dash of Tabasco
• 1/4 tsp. ground mustard
• Tbsp. lemon juice

The best way to make this is by using a double boiler pan- you can find them just about anywhere. What they do is allow you to have a lower pan filled with water, and the upper pan using for cooking. What this does it allow even heat distribution.

Take your pan and fill the lower part up with some water, and put it over medium heat. Add butter to upper pan, and start melting it. Separate eggs and put yolks in bowl and mix. Mix in Tabasco, mustard, and lemon juice.

Once butter is melted, slowly add ingredients from bowl. Lower heat, and mix all together until completely mixed. Allow to simmer, then serve right away.

• Put about a cup of water in a large pan.
• Heat water at medium-high heat.
• Cut off  “fatter” part of asparagus stems, usually about 2 inches.
• Put asparagus into pan, add a little butter and very little salt.
• Put lid over top and heat about 5-6 minutes.
• You know when the asparagus is done when it turns bright green.
• Serve with homemade hollandaise sauce.

• Preheat oven to 375 degrees.
• Grab a cookie sheet, and place aluminum foil on bottom, completely covering it. If you cover all of the pan, there will be less clean up.
• Place bacon strips on sheet, trying not to overlap them.
• Cook for about 12- 15 minutes, depending on thickness of bacon. You may cook a little more if you like them extra crispy.
• Enjoy!