Honey Chicken Kabobs

{Since we woke up to snow this morning I thought I would serve a summer bbq dish for dinner!}

INGREDIENTS
1 tablespoon and 1 teaspoon vegetable oil
1 tablespoon and 2-1/4 teaspoons honey
1 tablespoon and 2-1/4 teaspoons soy sauce
1/8 teaspoon ground black pepper
2 or 3 skinless, boneless chicken breast halves - cut into 1 inch cubes
2/3 clove garlic
1 medium onion, cut into 2 inch pieces
1 red bell pepper, cut into 2 inch pieces
skewers

DIRECTIONS
1. In a bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking.
2. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
3. Preheat the grill for high heat.
4. Drain marinade from the chicken and vegetables, and discard marinade.
5. Thread chicken and vegetables alternately onto the skewers.
6. Lightly oil the grill grate.
7. Place the skewers on the grill.
8. Cook for 12 to 15 minutes, until chicken juices run clear.
9. Turn and brush with reserved marinade frequently.

Yields: 4 kabobs

Serving suggestions: I served these kabobs with white rice, I reserved some of the marinade before adding it to the chicken and poured some of it over my rice. It was super yummy. Other suggestions are to make a chicken kabob and a veggie kabob and cook them separately. I also added some squash and zuccini to our kabobs.

BBQ Chicken with homemade winger sauce

(This is a picture I took just after I put it on the grill and it already look finger licking good!)

OK so I try and make a BBQ sauce that taste like Wingers:

Vinegar

Brown Sugar

Cayenne Pepper

Garlic

Or just go buy it!? My kids say it does taste like the Winger sauce.

(sorry I just put a little of this and then that and some of this and taste, then go from there)

1 whole Chicken

1 can beer, or coke

BBQ sauce

Season and baste the chicken with the BBQ sauce (it needs to be thin not thick or it will burn) stick the can of beer or coke you know where.. hehe... and put on the grill on low low heat for about 1 hour, or until cooked ( I have to cut into mine to make sure that it isn't still pink, which to hard to tell due to the BBQ coloring) Turn and re basting every so often.

Way good serve with salad!! A great way to start off the BBQ season!!

Oreo Truffles

1 pkg. oreo cookies, divided
1 pkg. cream cheese, softened
12 to 16 oz. dipping chocolate, melted (I just used chocolate chips & melted them)

*Crush the cookies into fine crumbs in food processor; reserve small portion for sprinkling over truffles later. (I threw the cookies into a ziplock bag and crushed them with a rolling pin!)

*Place cookie crumbs into a medium bowl. Add cream cheese; mix until well blended.
Roll cookie mixture into small balls, about 1 inch in diameter.

*Dip balls into chocolate and place onto wax paper that is on a cookie sheet. Sprinkle truffles with remaining cookie crumbs (before the truffles harden). Refridgerate until firm, about 1 hour. Store leftover truffles, coverer, in refridgerator.
ENJOY!!!



I received this recipe from my husbands cousins wife, Brooke Shawver. Thanks Brooke! These are soooo yummy! But don't forget the glass of milk after you're done eating them!