Chicken and Bacon Shish Kabobs

1/4 c soy sauce
1/4 c cider vinegar
2 tbsp honey
2 tbsp canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 bonelees, skinless chicken breasts; cut into chunks
1/2 lb sliced thick bacon, cut in half
1 can pineapple chucnks, drained
skewers

In a large bowl, mix soy sauce, cider vinegar, honey, canola oil and green onions.
Place mushrooms and chicken into mixture. Stir to coat.
Cover and marinate in the refrigerator for at least 1 hour.
Preheat the BBQ for high heat.
Wrap the chicken chunks with bacon and thread onto skewers (securing the bacon) alternating with mushrooms halves and pineapple chunks.
Lightly oil the grill. Cook for 15-20 minutes, brushing occasionally with remaing soy sauce mixture, until bacon is crisp and chicken juices run clear.

Hot Honey Wings

2 lbs chicken wings, tips discarded
1 tsp cayenne pepper (more if you so desire)
salt and pepper to taste
1 c honey
1/2 c butter, melted
1/2 c hot sauce

Preheat BBQ for medium heat and lightly oil the grate.
Wash the wings well and pat dry.
Season meat with cayenne, salt and pepper.
Cook the chicken wings on grill untill cooked through, 20 -30 minutes depending on the size of wings.
Brush the wings liberallyusing 1/2 c of honey while they are cooking.
Pour butter, 1/2 c honey and hot sauce into a large bowl.
Remove wings from the grill and toss them in the sauce.
Serve the wings wet or return them to the grill for 1 minute per side to set the sauce.

Alaskan BBQ Salmon

1 c brown sugar
1/2 c honey
1 dash liquid smoke
1/2 c apple cider vinegar
1 whole salmon filet

Preheat grill for high heat.
Mix together brown sugar, honey, liquid smoke and vinegar.
Brush on eisde of salmon with the sauce. Place salmon on the grill, sauce side down.
After 7 minutes, generously coat the top with sauce and turn the filet over.
Cook for 8 more minutes, brush on more sauce, turn over and cook for another 2 minutes.
Take care not to over cook the salmon as it will lose it's juices and flavor if cooked for too long.

Chocolate Chip Cookies

1 1/2 cups butter flavored shortening
2 1/2 cups packed brown sugar
2 eggs
2 teaspoons salt
4 tablespoons milk
2 tablespoons vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoons baking soda
1 tsp baking powder
2 cups semisweet chocolate chips
1 cup chopped walnuts


Cream sugar into shortening.
Add milk and vanilla beat until fluffy.
Blend in eggs.
Add dry ingredients and mix well. Stir in chips and nuts.
Drop by teaspoon onto greased baking sheets and bake at 350 degrees F (175 degrees C) for 8-10 minutes for chewy cookies or 10-13 minutes for crispy cookies.

Soft and Chewy Chocolate Peanut Butter Cookies

1 pkg devil's food cake mix
1/2 pkg cream cheese, softened
1/2 smooth peanut butter
1 egg

Preheat oven to 375. PLace all ingreadients in a large bowl.
Mix together on low speed for 2 minutes and med speed for an additional 2 minutes.
Shape into 1 inch balls and place on a baking sheet.
Flatten each ball, in a criss cross pattern with a fork dipped in sugar.
Bake for 7-8 minutes or until edges of cookies are set.
Cool completly.

Jam Filled Cookies

1 pkg cream cheese, softened
1/2 c butter, softened
2/3 c sugar
2 eggs
1 tsp vanilla
2 1/2 c flour
1/2 tsp baking powder
1/3 c walnut pieces, finely chopped
3/4 c strawberry jam
1 tsp icing sugar

Preheat oven to 350.
Beat cream cheese, butter and sugar with electric mixer until well blended.
Seperate one of the eggs. Reserve egg white for later use. Add yolk, 2nd whole egg, and vanilla to mixture; mix well.
Gradually add combined flour and baking powder until well blended.
Divide dough into 4 equal pieces.
Roll each piece into a 12x1 inch log.
Use the handle of a wooden spoon to make a depression down the length of each log, about 1/2 inch wide and 1/2 inch deep.
Beat reserved egg whit and brush over dough.
Sprinkle with walnuts.
Warm jam in microwave for 1 minute.
Fill depressions with jam.
Bake for 25-27 minute until edges are lightly browned.
Sprinkle with icing sugar and cut each log into 12 diagonal slices.

Molten-Middle Truffle Cookies

12 squares semi sweet chocolate
1/4 c butter
1 can sweetened condensed milk
1 tsp vanilla
2 c flour
1/2 c finely chopped walnuts
24 caramels, cut in half
1/4 c sugar

Preheat oven to 350.
Microwave chocolate and butter on high for 2 minutes until butter is melted. Stir until chocolate is melted.
Blend in milk and vanilla.
Add flour and walnuts; mix well. Dough will be stiff.
Shape 1 level tablespoonful of dough around each caramel half, enclosinjg caramel completly.
Roll in sugar. Bake for 6-8 minutes untill cookies are shiny and soft. Let stand for 5 minutes. Serve warm.