Oh, and GOOD EATS!

You DEFINITELY post some good recipes!

I KNOW you Hogs like corn, and everybody likes bacon, so here ya go.


Corn on the cob

2 slices of bacon per ear of corn
Tin foil
Pepper

Instructions

Husk each ear of corn. Wrap the bacon around each corn ensuring it overlaps. You will need two slices per ear of corn because the bacon shrinks. Sprinkle with pepper.
Place each bacon wrapped corn on a piece of tinfoil and twist the ends.
Grill on medium-high for about 20 minutes turning every 5 minutes. Remove from grill and open each package. The bacon will now be secured to the corn.
Place bacon wrapped corn directly on the grill for a couple of minutes to crisp the bacon watching carefully so it doesn't burn. Serve hot.

Here be another one Dogs.

Simple Reuben Sandwich
Make 4 sandwiches


Prep: 5 minute
Cook time: 10 minutes

INGREDIENTS
2 Tbsp butter, softened
8 slices rye bread
8 slices Swiss cheese
3/4 lb corned beef brisket, thinly sliced
1/2 lb sauerkraut
1/4 cup Russian Dressing

Russian Dressing:
Combine the following ingredients. Makes one-half cup.
1/3 cup mayonnaise
1 1/2 Tbsp ketchup
1 1/2 teaspoons prepared horseradish
1/2 teaspoon Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste

DIRECTIONS:
1 Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.
2 Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.
3 Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving.
Serve with a side of coleslaw.
Make 4 sandwiches.

Thats how we do corn on the cob here too!!!!!!!!!!!

I've NEVER heard of that before.

Ice Cream Sandwich Cake

You can line the pan with foil if you like.

24 ice cream sandwiches
16 ounces of cool whip
1 jar caramel sundae topping
1 bag of your favorite candy, coarsely chopped Reese's peanut butter cups
Yep, that's it.

Lay half of the ice cream sandwiches (whole) in the bottom of a 9 x 13-inch pan, trimming the last couple to get complete coverage. Top with half of the cool whip, half of the caramel sundae topping and half of the candy. Lay down another layer of ice cream sandwiches. Top with remaining cool whip and spread out evenly with a knife, making a lip around the edge so the sundae topping won't run out and over the edges. Top with remaining candy, cover and freeze for several hours (or overnight) before serving.


Depending on how cold your freezer is, you may need to thaw it on the counter for 10-15 minutes before serving.

OK grownups, here's one for the Kiddies.

Ingredients::
•2 packs (3 oz) Raspberry jello (or your favorite flavor)
•1 pkg unflavored gelatin (for extra firmness)
•3/4 cup whipping cream
•3 cups boiling water
•15 drops green food coloring
•100 flexible straws (or enough to fill your container)
•Tall container (1 quart or 1 liter carton of milk)

Directions::
1.Combine gelatin in bowl and add boiling water.
2.Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring.
3.Gather your straws (don’t forget to flex them out) and put them in the container. It’s important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.
4.Add the gelatin mixture to the straw-filled container and let it set until firm.
5.There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.

That sounds fun !!!!!!!!!!!!!!!!

Football Dip


1 to 2lbs ground beef
1 jar Taco sauce, your heat preference
1 small jar mayo, real thing is tastier
1 small onion, chopped
1 head of garlic
1 package of shredded cheese
preferred beef seasonings

Oven roast garlic. If you don't know how, Google it and you will add awesome flavor to most any future dish. While that roasts, start sauteeing the onion, I use a little bacon grease to increase the flavor. Add beef, season to your liking and brown. Once beef is cooked thru, reduce heat, add taco sauce and mayo. Mix well and add cheese and garlic, mixing all together well. Serve with sturdy tortilla chips.

When I take this to gatherings, its always the first to run out.

Joe's Super Secret, I'm only telling you guys because you are awesome, Baked Bean Recipe.

Its not just the ingredients, its the procedure

1lb ground beef
1lb bacon
1 small onion
several cloves of roasted garlic
white vinegar
yellow mustard
dark brown sugar
1 LARGE can of baked beans, I use Bush's regular


Chop bacon into 1/4 inch pieces. In a large skillet, cook bacon slowly. Make it good and crispy, but not burned. Render as much fat as possible. Put bacon in a Crock Pot, keeping all the grease in the skillet. Return skillet to stovetop, and add onion and beef, season to taste. I add applewood smoked sea salt, black pepper, hickory burger seasoning, and a dash of liquid smoke. cook beef well, trying to evaporate as much water as possible. Add garlic and mix it in well. Add beef and beans to Crock Pot and mix together. Here's the tricky part. I don't measure the brown sugar, mustard or vinegar. I add some of each, mix and let it set about a half hour with Crock Pot on Low, then taste and adjust as needed.

Its a great side dish, that hardly ever has leftovers.

Forgot to mention on above post, do not drain beef before adding other ingredients. The reduced concoction has immense flavor