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1. Cook Bacon In The Oven
2. Tips For Healthier and Cheaper Alternatives to Cleaning Solutions
3. Homemade Pancakes for Sunday Breakfast

Summertime’s here, and so is sweet fresh corn in the grocery store. This method of grilling corn is especially good with sweet corn and is the absolute best taste and texture for corn on the cob that I’ve ever had. I’ll never boil corn again.

This grilling technique can be used for other vegetables too, like asparagus.  Just adjust the grilling time depending on the veggie.

Perfect Grilled Corn on the Cob

For each cob you need to cook, tear off a piece of aluminum foil large enough to wrap the cob in. Lay out all the foil on the counter. Clean your cobs to get rid of all the stringy pieces and soak them in cold water for about 20 minutes.

After soaking, dry them off a bit with a paper towel and place each cob on its own piece of foil. Rub each cob all over with softened butter (use cooking gloves if you don’t like the bare hand approach).

Next, sprinkle on some sea salt and black pepper. I sometimes sprinkle on a little seasoned salt too. Then using your hands, rub seasonings into each cob. Fold up long sides of foil over cob and crinkle it down, smoothing around the cob. Twist off each end of foil.

Place wrapped cobs on your grill over medium heat and cook 3 – 4 minutes each side, roll them 1/4 turn after each period. Cook for a total of 12 – 16 minutes. Remove from heat and let stay in foil until you are ready to eat.

Related posts:

1. Gluten-free Chili Cheese Corn Muffins
2. Homemade Corn Bread
3. Grilled Peaches

We’ve all had this happen before…milk that’s just too sour to drink. Do you pour it down the drain? Don’t! Slightly sour milk is fine for cooking. The challenge: use up the 1/2 gallon so I don’t throw it away.

I have 1/2 gallon of fat free milk that no one wants to drink, even me! After performing the “sniff test” more than once, the milk was deemed past the drinkable stage. It’s time to cook creatively!

A half a gallon is a lot of milk! I can’t think of one recipe that would use it all, so it looks like I’ll be cooking all weekend. Here’s how I used up this milk, and by using food already found in my pantry and freezer.

HOT TIP! If you don’t have time to cook right away, freeze the milk in one cup increments to use later. Thaw, mix it up, and cook.

Pumpkin Vanilla Pie

2 cups of the sour milk
one vanilla instant pudding
one can pumpkin
pumpkin pie spice
leftovers from 2 containers of cream cheese
graham cracker crust

Using my mixer, I combined the milk and the pumpkin until smooth. Blend in the pudding mix. I was actually planning to stop there and put the pudding into cups, but it seemed too blah. I added about 1 tsp of pumpkin pie spice. After foraging in the refrigerator, I found 2 tubs of cream cheese with about 1/4 cup each- one regular, and one blueberry. Those were also whipped in. The blueberry cream cheese added some blueberry bits and cream cheese flavor, but the blueberry flavor was overwhelmed by the pumpkin.

In the pantry, I found a graham cracker crust that I bought when it was on sale at the grocery store. ($1.20 off the regular price) Refrigerate and enjoy.

And that’s how 2 cups of milk became a pie. Stay tuned on how I used the rest of the milk!…

Continue with the Challenge!
Part 2 – Fruit Smoothies
Part 3 – Spinach Ravioli with Alfredo Sauce
Part 4 – Pancakes with Secret Ingredient
Part 5 – Flank Steak with Mushroom Gravy
Part 6 – Wrap Up

Related posts:

1. Slightly Sour Milk – Use or Toss? Part 4 – Pancakes with Secret Ingredient
2. Slightly Sour Milk – Use or Toss? Part 5 – Flank Steak with Mushroom Gravy
3. Slightly Sour Milk – Use or Toss? Part 3 – Spinach Ravioli with Alfredo Sauce