My very favorite way to eat eggs. Used to have these on Saturday morning with homemade hashbrowns and English muffins. Baked eggs in bacon rings 12 slices bacon 12 fresh eggs 1/2 teaspoon salt 1/2 teaspoon pepper Directions 1Preheat oven 375 degrees. 2In medium frying pan fry bacon to soft transparent stage. 3Drain on paper towels. 4Line each slice around the side of each muffin cup. Ends may overlap. 5Break egg directly in the center of each muffin cup. 12 cup muffin pan. 6Slightly salt and pepper. 7Cook 15 to 20 minutes. 8Watch for whites and yolks to begin to set. 9Take out with small spatula on a serving plate. 10Serve with fork and knife.

I just made something very like this... used LeSeur early little peas, shoepeg corn, french cut green beans, pimiento, onion and celery. For the marinade, 2/3 cup vinegar, 3/4 cup sugar, 1/4 cup evoo...... Can't stop eating it.! Friend says one can use Splenda instead of sugar. Let it marinate overnight, then drain off the marinade about 30 minutes before serving.

I think I got this in an email from somewhere, darn if I can remember where though! I made it with a peppered tenderloin and it was very good! My note for next time is to either make my own BBQ sauce, or buy a better one. All I had in the house was a cheap one and I only used a half of a bottle instead of the full 18 oz's. The BBQ sauce was too tart. Pulled Pork Ingredients a.. 1 (2 pound) pork tenderloin b.. 1 (12 fluid ounce) can or bottle root beer c.. 1 (18 ounce) bottle your favorite barbecue sauce d.. 8 hamburger buns, split and lightly toasted Directions 1.. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Beer Braised Short Ribs Serves 8 The meat practically falls off the bone and into your mouth. This is a great dish to make when you have to be home anyway. It just sits in the oven for a few hours; you don't have to bother with it. 6-8 pounds beef short ribs, about 18 ribs Salt and freshly ground pepper 2 tablespoons olive oil 16 garlic cloves smashed 2-inch piece ginger, peeled and sliced into 1/4-inch slices 16 ounces beer 6 tablespoons rice wine vinegar 1 cup hoisin sauce (available in the supermarket near the Asian foods) Directions: 1. Season the ribs generously with salt and pepper. Heat the oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. 2. Remove the ribs and pour off all but 1 tablespoon of the rendered fat. 3. Return the pot to the stove, lower the heat to medium and sauté the onions, garlic, and ginger for about 6 minutes. Add the ribs back to the pot along with the beer and vinegar. 4. Cover and simmer on low medium heat for 1 hour. 5. Preheat the oven to 355 degrees F. 6. Pour the hoisin sauce over the ribs and stir until well mixed. Put the pot to the oven, covered, and bake for 2 hours. 7. Skim off ALL fat from the top of the pot and serve.