Chicken and Mushroom Kabobs

1 ¼ tsp. freshly ground pepper
1 tsp. dried sage
½ tsp. dried thyme
1/8 tsp. cayenne pepper
1 clove garlic, minced
4 chicken breast halves, skinned and boned
1 tblsp. vegetable oil
12 large fresh, cultivated (button) mushrooms, stemmed
12-16 fresh sage leaves, optional
2 tblsp. olive oil
1/4 tsp. salt

In a small bowl stir together 1 tsp. salt, pepper, sage, thyme, cayenne pepper. and garlic. Set aside.

Cut the chicken breasts into strips about 3 inches long and 1 inch wide. Pat them dry with absorbent paper towels and place in a large bowl. Add the vegetable oil and toss to coat the chicken strips evenly. Add the herb mixture and toss again to coat completely. Let stand for about 1 hour.

Prepare a fire in a grill. Position the oiled grill rack sticks 4 - 6 inches above the fire. Toss the mushroom caps with the sage leaves and olive oil and the remaining 1/4 tsp. salt. Thread chicken strips onto skewers alternately with the mushroom caps and sage leaves. Arrange the skewers on the rack. Grill, turning frequently until the chicken and mushrooms are lightly browned and the chicken is cooked through. 8 - 15 minutes, depending on size of chicken breasts.

Texas Caviar

1 can Black-eyed peas
1 can white corn
1 green pepper
1 red pepper
Cilantro to taste
2-3 tomatoes
1 can black beans
1 Good Seasons Italian Dressing Mix, prepared according to directions

Rinse beans, black-eyed peas, and corn. Cut up peppers and tomatoes really small. Add cilantro about ¼-1/2 cup cut up really tiny. Pour dressing over the top.

Refrigerate overnight and enjoy.

Add jalapeno or can of diced green chilies if you want it a little hotter.

Sweet & Sour Meatballs

1 (12oz) Jar Chili Sauce
1 (16oz) Jar Grape Jelly
2lbs Frozen Meatballs

Mix chili sauce and grape jelly in large saucepan until well mixed

Pour in meatballs, stir until completely covered

Cook on low 1-2 hours until heated.

Cucumber Sandwiches

Pillsbury French Dough
8oz Cream Cheese
1/2 c. Mayo
1 pkg. Good Seasons Italian Dressing
Cucumbers, peeled and sliced

Bake Dough as directed on package, slice thin.

Mix cream cheese, mayo and dressing packet. Refrigerate.

Top with sliced cucumbers.

*For cooking in the Pampered Chef bread tube, bake 50-60 minutes at 375

English Muffin Tidbits

1 1/2 cups grated mild cheddar cheese
1 1/2 cups mayonnaise
1/2 medium purple onion, chopped
1 pkg. English Muffins

Mix first three ingredients together. Spread on English Muffin halves and then cut into fourths.

Broil and serve hot.

Lazy Bruschetta

INGREDIENTS
4 slices Italian bread, 1/2 inch thick
1/2 cup olive oil
1 tablespoon garlic salt
1 large tomato, sliced
1 cup shredded Italian cheese blend

DIRECTIONS
Preheat your oven's broiler.

Arrange the slices of bread in a single layer on a baking sheet. Mix together the olive oil and garlic powder in a cup or small bowl. Brush onto the slices of bread. Cover each piece of bread with tomato slices, then sprinkle with as much cheese as you like. Drizzle just a bit of the olive oil over the cheese.

Broil for 3 to 5 minutes, until cheese is melted and bread is toasted. Make sure you keep an eye on it - it doesn't take long!

Fruit Ball

2 (8 oz.) pkgs cream cheese, softened
2 cans fruit cocktail, chopped and dried
1 small pkg. vanilla pudding mix
1/4 c. chopped almonds

Mix first three ingredients together. Form into a ball, roll in almonds. Serve with vanilla wafers.