Caramel Popcorn

Ingredients:

1 cube butter (or 1/2 cup)

1/2 Cup brown sugar

1 cup corn syrup

1 tsp. vanilla

3 bagged popped, popcorn

Directions:

Melt butter in pot over medium-high heat. Add brown sugar and corn syrup. Bring to a boil, stirring constatly until sugar is dissolve.

Pour carmel over popcorn and serve immeiately.

Honey Mustard Grilled Chicken

Ingredients:

1/3 Cup Dijon Mustard (I used normal mustard, super yummy still)

1/4 cup honey

2 Tblsp. Mayonnaise

1 tsp. steak sauce

4 skinless, boneless chicken breast

Directions:

Mix ingredients together to create a marinade.

Baste onto chicken, keep remaining sauce to add to chicken while grilling.

Lightly oil grill and cook over indirect heat for 18-20 minutes, stirring and adding extra sauce.

Rylan and I loved this and each ate 2 whole chicken breast.

BBQ Corn on The Cob

Ingredients:

1 tsp. chili powder

1/8 tsp. dried oregano

1 pinch onion powder

cayenne pepper to taste

garlic powder to taste

salt and pepper to taste

1/2 cup butter, softened

6 ears, husked and cleaned corn

1. Pre-heat Grill to medium-high heat

2. Mix together ingredients to make a spread

3. Cut 6 sheet of aluminum foil

4. Butter the corn and wrap like a burrito, twisting the ends

5.Cook 20-30 min. or until tender

Easy Chicken Salad Sandwiches

Ingredients:
4 Boneless, Skinless chicken breast, Cooked and separtated
1.5 cups of red grapes, halved
1/2 cup mayonnaise
2 Tablespoons Heavy Cream
salt and pepper to taste


Cresent rolls


Mix all top ingredients in a large mixing bowl and serve on cresent rolls. I used canned chicken and it just fell apart, so easy to make. To add variety and jazz it up add red bell peppers on onions.
Perfect for a picnic

Easy Oreo Cheesecake

Ingredients:
24 Oreo Cookies, divided
3 Tablespoons Butter, Melted
3 (250g) packages Cream Cheese
3/4 cup sugar
1 teaspoon vanilla
3 eggs

Directions:
1. Heat oven to 350* F. Place 16 of the cookies food proceesor ( or crush in ziploc bag by rolling a rrolling pin over the top). Place crushed oreos in a bowl. Add butter, mix well. Press firmly onto bottom of 9-inch springform pan.

2.Beat cream cheese, sugar and vanilla in a large bowl with electric mixer. Add eggs. Chop or cruch remaining 8 cookies. Gently fold half of the chopped cookies into the cream cheese batter. Pour over prepared crust, sprinkle with the remaining chopped cookies.

3. Bake 45 min, or until center is almost set. Cool. Refrigerate for 3 hours or overnight. Store leftovers in refrigerator.