Kickin' Cobs, by Tricia McGuire
Unshucked corn on the cob
Butter or margarine
Olive oil and garlic added for seasoning
Spices (Mrs. Dash: Southwest Chipotle, Garlic and Herb, Tomato and Garlic, Spicy, etc)
Dipping Brushes

Soak unshucked corn for 1 hour before grilling. Cook off of flame, rotating frequently. Melt butter over fire; heat olive oil with garlic over fire. Once kernels are tender, remove from fire, pull back shuck, add butter/margarine or olive oil with brushes and season with your favorite flavorings.

Grilled Stuffed Jalapenos, by Ann Borsheim
20 jalapeno peppers, halved lengthwise and seeded
26 oz. cream cheese
40 slices of bacon

Preheat an outdoor grill for high heat. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick. Place each jalapeno on grill, and cook until bacon is crispy.

Shredded Beef Burritos, by Amber Glawe
4-5 lbs. roast (chuck, arm or rump)
1 can Campbell's Beef Consommé
1 jar Tascosa Hot Sauce
salt and pepper, to taste

Pour all ingredients over the roast and cover tightly. Cook in a crockpot on low for 8-10 hours or in two 9x12” pans in a 200 degree oven for 8-10 hours. Pour off the excess juice and shred the meat. For more flavor, add one jar of Tascosa Hot Sauce. Serve on tortillas with shredded cheese, guacamole, sour cream and salsa.

Tailgate Tom Toms, by Brenda Stockton
2-3 lb. package chicken legs or drumettes
1/2 cup soy sauce
1/4 cup Louisiana Hot Sauce
1/4 cup Tabasco

Mix ingredients in a gallon size zip lock bag. Add legs and coat. Marinate from overnight. Drop bag in the ice chest and go. When it's time to cook, place on grill and sprinkle with seasoned salt. Grill on medium to medium-high flame until done.

Salsa, by Paula Cornelius
3/4 cup cooking oil
3/4 cup vinegar
2 T salt
6 T accent powder
2 chopped garlic cloves
2 onions
8 cans of tomatoes (1 gallon)
1 1/2 lbs fresh jalapeños

Combine oil, vinegar, salt, accent powder and garlic in a small saucepan. Heat until dissolved; set aside to cool. Clean and deseed jalapeños, leaving a few seeds depending on how hot you want your salsa. Chop peppers and onions coarsely in a food processor and then put in very large bowl. Add tomatoes and juice to the food processor and pulse to desired consistency. Mix everything together and stir well. This dish will keep in the refrigerator for several weeks. Stir well each time before eating.

*Makes 1 gallon or approximately 9 regular-sized Mason jars

Crisp and Spicy Snack Mix, by Shawnee Gonzales
2 cups crisscrossed corn and rice Crispix
1 cup tiny pretzel twists
½ cup Wheat Thins
½ cup Cheez-Its
1 ½ T butter, melted
1 T Lawry’s stir-fry sauce
1 tsp chili powder
1 tsp ground cumin
¼ tsp salt
Cooking Spray

Preheat oven to 250 degrees. Combine the first 4 ingredients in a bowl. Combine butter, stir-fry sauce, chili powder, cumin and salt; drizzle over cereal mixture, tossing to coat. Spread mixture onto a baking sheet coated with cooking spray. Bake at 250 degrees for 30 minutes or until crisp, stirring twice.

Eagle Wraps, by Lisa Church
1 pkg. flour tortillas
2 lb. link sausage, cut in 4 inch pieces
Mustard

Grill your favorite sausage links until sizzling. Wrap tortillas in foil and place on a grill to warm. Place a piece of sausage in a warm flour tortilla and roll. I like to use Hillshire sausage links. We dip them in mustard, but you can also use BBQ sauce or anything else you choose.

Vegetable Dip, by Kim Brooks
1 teaspoon olive oil
1/3 cup finely chopped onions
1/3 cup finely chopped green or red bell peppers
1/3 cup finely chopped zucchini
1/3 cup finely chopped celery
1/3 cup peeled and finely chopped eggplant
1/3 cup chopped tomatoes
1 teaspoon chopped, fresh basil (dried is fine)
salt to taste
freshly ground black pepper
1 teaspoon red wine vinegar
1/3 teaspoon sugar

Heat the oil in a skillet over medium heat. Add the onions and peppers. Cook for 2 minutes. Add the zucchini, celery and eggplant. Cook 2 minutes more. Add the tomatoes, basil, salt and pepper. Simmer about 20 minutes, uncovered. Let cool. Add the vinegar and sugar. Adjust the salt and pepper to taste. Serve cold as a dip with pita bread, crackers or tortilla chips.