Gotta remember this for the summer!  Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes. It will be the best corn on the cob you have ever had !!!

Gotta remember this for the summer! Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes. It will be the best corn on the cob you have ever had !!!

Tons of recipes from a Weight Watchers advocate in her 20's! Can't wait to try her recipes... Points included!!

Tons of recipes from a Weight Watchers advocate in her 20's! Can't wait to try her recipes... Points included!!

A rustic Tuscan-style Sausage Soup that feeds a small army for about $1.75 per serving. Freezes beautifully

A rustic Tuscan-style Sausage Soup that feeds a small army for about $1.75 per serving. Freezes beautifully

Chai Coffee - mix 1 C ground coffee with 1 tsp cinnamon, 1/2 tsp cardamon, 1/4 tsp nutmeg, and 1/8 tsp ginger. Mix well and brew! Delicious.

Chai Coffee - mix 1 C ground coffee with 1 tsp cinnamon, 1/2 tsp cardamon, 1/4 tsp nutmeg, and 1/8 tsp ginger. Mix well and brew! Delicious.

BBQ Beef Teriyaki -1 flank steak 16 bbq skewers 2 tsp sesame oi salt & pepper Teriyaki Glaze 1 cup soy sauce 1/2 cup brown sugar 2 Tbsp honey 1 Tbsp mirin 1 Tbsp garlic, minced 1 tsp ginger, minced 1 Tbsp cornstarch 1/4 cup cold water by Ana Q.

BBQ Beef Teriyaki -1 flank steak 16 bbq skewers 2 tsp sesame oi salt & pepper Teriyaki Glaze 1 cup soy sauce 1/2 cup brown sugar 2 Tbsp honey 1 Tbsp mirin 1 Tbsp garlic, minced 1 tsp ginger, minced 1 Tbsp cornstarch 1/4 cup cold water by Ana Q.

Cheese sauce - if you love "cheese" sauce, but love actual cheese, then you have to try this recipe. The trick is using evaporated milk; you get the same consistency, but without all of the weird chemicals in "pasteurized cheese product."

Cheese sauce - if you love "cheese" sauce, but love actual cheese, then you have to try this recipe. The trick is using evaporated milk; you get the same consistency, but without all of the weird chemicals in "pasteurized cheese product."

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