How to Grill Corn on the Cob

Corn on the cob tastes great any way you cook it, but my absolute favorite is grilling it over hot coals or on a gas grill. Preparation is easy and there is just something special about corn on the cob hot off the grill!

Ingredients:
8 ears of corn
1/3 cup butter, melted
seasoned salt, or garlic salt, to taste

Directions:
Peel back husks on the ears of corn, but DON'T remove; pull out as much of the corn silk as possible; smooth husks back into starting position:)
Soak ears of corn (husks included) in a kettle of water for approximately 2 hours.
Remove from kettle and let drain a few minutes.
Cook over grill for 30 minutes, turning every 5 minutes.
Check corn for tenderness; cook longer if necessary

Just before serving melt the butter with your choice of salt.
Peel back the husks and drizzle butter over.

Peanut Butter Cookies

Everyone loves these peanut butter cookies. The recipe is from a cooking magazine printed in the early 1990's. Enjoy a few of these with a tall glass of milk!

Peanut Butter Cookies

Ingredients:
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup smooth peanut butter
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Directions:
Preheat oven to 375 degrees F.
Combine flour, baking soda, baking powder and salt in medium mixing bowl.

In a large mixing bowl beat butter using electric mixer, until creamy; beat in peanut butter and sugar until smooth; beat in egg and vanilla.

Add the dry ingredients to the creamed mixture; by hand, stir until blended.

Roll dough into 1-inch balls and arrange 2 inches apart onto ungreased baking sheets. Flatten slightly with a fork , making a crisscross design.

Bake 8 - 10 minutes or until edges are golden.

Cool on cookie sheet 1 minute, then transfer to wire racks to cool completely.