Grilled Pork Chops with Root Beer Marinade

4 (1-inch thick) pork chops

3 (12 fluid ounce) cans or bottles root beer

salt and pepper to taste

1 cup beef stock

2 tablespoons brown sugar
1/2 teaspoon chipotle-flavored hot sauce
 2 teaspoons Worcestershire sauce

1 pinch salt, to taste

Place the chops in a baking dish, pour 2 cans of root beer  over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer, season with salt and pepper.

In a medium saucepan, combine the last can of root beer, beef stock, brown sugar, hot sauce and W-shire sauce - heat over medium heat until the mixture is thickened and reduced to about 3/4 cup. Set aside.

Preheat the outdoor grill - for medium-high heat and lightly oil the grate just before putting the chops on.

	Grill chops until the center is no longer pink, about 8 minutes per side.  If you are using an instant read thermometer, it should read 160 degree.  At this point, brush the chops generously with root beer sauce and grill an additional 2 minutes on each side to glaze them. Remove from grill and place on platter - poor remaining sauce on top of the chops. Season with salt and pepper, as needed.

Corn on the Cob with Chive Butter

Everything tastes better with fresh chive-infused butter — especially sweet summer corn!

* 12 ear(s) corn, with husks
* 1/2 cup(s) (1 stick) butter, softened
* 1/4 cup(s) chives, snipped
* 2 tablespoon(s) fresh basil leaves, chopped
* 1/4 teaspoon(s) salt
* 1 pinch(s) ground red pepper, (cayenne)

In large saucepot or kettle, place corn with husks and enough water to cover.

Let corn soak at least 15 minutes. (Soaking corn with husks in water helps keep husks from burning on grill.)

While corn is soaking, prepare outdoor grill for covered direct grilling over medium-high heat.

Meanwhile, in small bowl, with spoon, mix butter, chives, basil, salt, and ground red pepper. Set chive butter aside. Remove corn from water; drain well.

Place corn on hot grill rack. Cover grill and cook 20 to 30 minutes or until husks are charred and kernels are tender, turning occasionally.

To serve, with paper towels, pull off husks and silk. Serve corn hot with chive butter.

There is no reason to remove silk first; it comes off when husks are removed after cooking.

How to Make a Cherry Pitter

In Michigan, Cherry Season is in July - if you don't have a cherry pitter you can make one from a cheap fork.

Virgin Strawberry Daiquiri

1/4 C. Strawberries
1 oz Orange Juice
1 oz Lime Juice
2 tsp. Sugar
Dash of Grenadine
Combine in blender with ice.

Low Sugar 007 (Orange Rum)

Named after our British friend James Bond for some reason, this is a light and refreshing drink with a hint of orange.

1 ounce Bicardi O Rum (or any orange flavored rum)
Diet Sprite
Splash of Orange Flavored Crystal Light

The original recipe calls for regular sprite and real orange juice - replacedwith the sugar free options and found it to be equally as good. Thank goodness crystal light make their orange flavored drink meant to copy orange juice!

Low Sugar Lemonade Vodka

 This recipe makes two drinks

1 ounce Raspberry Vodka
1 ounce Vodka
Crystal Light Lemonade
Splash of Raspberry Crystal Light
Ice

Of course, vodka has sugar so this is not sugar free.

Best Chocolate Chip Cookies

Moist & chewy on the inside - crispy on the outside.

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 1/2  teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

2 cups semisweet chocolate chips

1 cup chopped pecans or walnuts

Preheat oven to 350 degrees F (175 degrees C).

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

Bake for about 10 – 12 minutes or until edges are nicely browned. I use Parchment paper but you can just bake on an ungreased pan.

Variation - (kitchen sink cookies) 1/2 cup chocolate chips 1/2 cup peanut butter chips 1/2 cup skor bits 1/2 cup white chocolate chips 1/2 cup coconut 1/2 cup nuts (any kind you like!)

** Adding 1/2t. cream of tartar to give the cookies a cracked appearance on top