Grilled Chicken Quesadillas (Karen Meacham)

Marinate 2 large boneless skinless chicken breasts for at least 30 minutes in italian dressing. (I used Kraft Roasted Red Pepper with Parmesan). Grill breasts until juice runs clear (about 5 min in a Foreman grill).

Slice chicken into strips and place chicken, shredded cheese, salsa (or tomatoes, green onions, and cilantro) olives, mushrooms, bacon (whatever you like) on a large tortilla. Fold in half and grill until crispy and cheese is melted - just a few minutes.

Grilled Pound Cake With Berry Sauce (Lynette Backman)

1 Loaf Thickly Sliced Pound Cake
Berries Of Choice Fresh or Frozen
Corn Starch To Thicken
Ice Cream
Grill pound cake on each side for 2-3 min or until golden
Sauce :
Put berry juice in saucepan adding a little cornstarch until thickened. Put berries and sauce together and serve over pound cake with ice cr

Teriyaki Chicken Kabob (Debbie Spector)

1lb Chicken cut in wide strips, to spear1-2 cups Yoshida's Teriyaki marinadeVegetables, cut in large piece to spear(zucchini, bell peppers, onions, mushrooms, tomatoes, ect)1 package of wooden skewers1 large Ziploc bagPour marinade in Ziploc bag, place in chicken, marinade for an hour or moreskewer veggie and chicken on stick in alternating pattern.Grill until chicken is thoroughly cooked. If using the thigh (dark) meat, you may want to precook half way, then place on the skewer with veggies and finish on the grill. Serve over rice and enjoy!

Grilled Sugar-Dipped Pineapple(Judy Beech)

1 Ripe Pineapple (when buying…go for the gold rind)
½ stick unsalted butter, melted
In Separate shallow bowl or pie tin, Mix together:
1/3 C. Sugar
1 tsp. grated Lime Zest
1 ½ tsp. Ground Cinnamon
¼ tsp. Ground Cloves
1. Peel and slice pineapple into 8-10 even rounds, about 1/3 inch slices
2. Brush each side of pineapple with melted butter, then sprinkle with sugar mixture.
3. Preheat grill to high. When ready to cook, oil grill grate.
4. Arrange pineapple slices on the hot grate, turning with tongs, until browned and sizzling, 5-8 minutes per side.

Basil Grilled Chicken(Judy Beech)

¾ tsp. coarsely ground pepper
4 skinned breast halves
¼ c. freshly chopped basil leaves
1/3 c. butter melted
Topping:
2Tbs. Fresh minced basil leaves
¼ C. Butter, at room temperature
1 Tbs. grated Parmesan
¼ tsp. Garlic Powder
1/8 tsp. Salt
1/8 tsp. Pepper
Fresh Basil Sprigs, Optional
Press the coarsely ground pepper into the meaty side of the chicken breast halves. Stir the chopped basil into the melted butter. Brush the chicken lightly with this mixture. In a small bowl, combine the softened butter minced basil, parmesan, garlic powder, salt, and pepper. Beat at low speed with an electric mixer until smoothly blended. Transfer to a small serving bowl; set aside.
Grill the chicken over medium coals for 8 to 10 minutes on each side, basting frequently with the remaining butter mixture. Serve the grilled chicken with the basil-butter mixture, garnish with fresh basil sprigs, if desired.

Yummy Fruit Salad (Jennifer Manley)

Fruit Of Choice (4-6 Cups)
Dressing:
Package of Instant Vanilla Pudding
Med. Container of Cool Whip
Milk
Mix Pudding and Cool Whip together. Add about 1 cup of milk to make dressing desired consistency. Cut of fruit. Pour dressing over fruit. Mix. Enjoy!

Aunt Aggie's Chicken (Janet Berryman)

¾ C. Soy Sauce
¾ C. Vinegar
2 Tsp. Garlic Powder
Chicken
Let Chicken Marinate at least 2 hours. Grill Enjoy!

Grilled Chicken Breasts (Lanita Wimer)

Juice of 1 Lemon
Juice of 1 Lime
1/4C. Olive oil
1 Clove Garlic Crushed
1 Tsp Salt
1 Tbs. Dijon Style Mustard
1 Tbs. Honey
8 Boneless Skinless Chicken Breasts
Honey Mustard Glaze (See Recipe)

Glaze:
1/2C. Dijon Mustard
1/4 C. Honey
2 Tbs. Brown Sugar
Juice of 1/2 Lime

In Resealable plastic bag combine lemon juice, lime juice, oil, garlic, salt, mustard and honey. Add Chicken breasts and close bag. Marinate overnight.
Remove breasts from bag and discard marinade. Grill on medium hot grill 5 minutes per side until lightly brown and 165 degrees on a metal thermometer has been reached. Brush with Honey mustard glaze. Serves 8

Grilled Marinated Vegetables(Lanita Wimer)

Zucchini
Yellow Squash
Onion
Mushrooms
Bell Peppers
Any Other veggies you desire
Italian Dressing
Parmesan Cheese Grated
Cut vegetable and place in ziplock bag. Pour Italian dressing over them. Grill until tender. Sprinkle Parmesan cheese over them and enjoy.

Maurey's Famous Ribs (Lanita Wimer)

Meaty Baby Back Or Pork Spare Ribs With Not Too Much Fat
Lemon Pepper
Garlic Salt
Hickory Salt
Greek Seasoning
Other Spices As Desired
BBQ Sauce
Prep:
Remove Fat and Back Skin
Season with Seasonings of Choice
Pat Seasonings into Ribs
Start BBQ
For Gas:
Use smoke box and hickory or apple wood chips let heat up
For Charcoal:
Soak 4 C. Hickory or Apple wood chips in water for about 15 min.
When coals are ready drain wood chips and spread evenly over coals.
To BBQ RIBS gas or charcoal
Place ribs on BBQ meat side down. Turn every 5-7 minutes. For pork ribs cook 40 minutes to 1 hour and 10 minutes depending on the thickness of the ribs. Put BBQ sauce on the last 1-2 minutes per side.
Enjoy!