Baked or BBQ Kabobs...

Today's post has two main recipes; Meat & Veggie Kabobs with a Spicy basting Sauce and Dessert Kabobs with Brown Sugar Whipped Dip! 

These recipes are fabulous!!!

I will try to use as few photos as I can due to posting several recipes at once.

Even still, the post will be longer because of the 4+ recipes.  

There were 9 of us for dinner...I got 18 thumbs-up! 

And BRAVO'S to BOOT!

 Meat & Veggie Kabob's

 w/Spicy Basting Sauce

 Strawberry Shortcake Kabob's 

w/Brown Sugar Whipped Dip

 For both recipes; Soak the skewers in water for at least 30 minutes before using for the Kabobs.

Meat & Veggie Kabob's Recipe

Ingredients list is below:

 Par-boil the potatoes for 5-8 minutes in boiling water. Drain and let cool. This will allow the potatoes to cook completely when cooked on the skewers.

You will need:

Potatoes; see package above 

*Use baby potatoes or quarter large potatoes

2 small or 1 large yellow onion, cut into quarters

4 bell peppers, cut into chunks.

 I used Orange, red, yellow & green to add color and they vary in taste too!

1 package of Meat balls 

*(I used pineapple/chicken fully cooked)

1 package of Roasted Garlic & Cheese Sausage,

 also fully cooked, cut into chunks

1 small rib eye steak, cooked rare, cut into chunks

1 can of pineapple rings, drained and set a side

Ready to assemble the kabobs....

 Take one water soaked skewer and place each prepared item, alternating, filling the skewer. Leave some room on each end of the stick.

 Assemble in any order you like. Reserve the pineapple...we will use that soon. Any left over veggies reserve also. I made an oven packet also, see below...

 These Kabobs are ready..cover with foil and place in refridgerator until cooking.

Left over veggie's, chop in small chunks. 

Also cut 4 rings of pineapple, into chunks.

Place on a heavy foil sheet add a heaping spoon of brown sugar and season to taste with garlic pepper. 

*I tend use garlic pepper for a lot of my recipes. It adds a special finished flavor to my cooking.

 Its kind of my Signature Spice :)

Then, I drizzled a (1) teaspoon or 2 of the basting sauce across the top. 

I know...WHAT SAUCE? I didn't forget something the recipe for Spicy Basting Sauce is below...

Make a packet for the veggies & fruit with the foil. This will go in the oven or on the grill with the Kabobs.

Spicy Basting Sauce:

Ingredients:

2 tablespoons of Honey

1 heaping teaspoon of chopped, prepared garlic

1 bottle of Chipolte Hot sauce

1 heaping teaspoon of chopped, prepared garlic

season with....GARLIC PEPPER ...HeHe

Use this in the veggie/fruit packet and drizzle the rest on the kabobs!
Oh MY GOSH...this was WONDERFUL!!!! Everyone LOVED the sauce...even the kids!

 Cook in the oven at 350 degrees for 40-45 minutes. Don't forget to drizzle the remaining sauce over the meat & veggie kabob's. I set the foil packet on the rack above. You may also cook them on the BBQ for the same amount of time.
*That will give them a great smoky BBQ taste!

Let the EATING begin....

 The veggie/fruit packet was the perfect compliment. 
We served it like a chunky Fruit Salsa over the kabobs! Lip smacking GOOD!

 On MY plate, going to the TUMMY! Mmmm, Yummy!
Serve with Rice or Ranch Beans and its good just by themselves!
The Strawberry Shortcake Kabob's are next......

You will need:
SKewers, soaked in water at least 30 minutes
1 can of drained pineapple rings, cut into quarters
Strawberries (big ones), wash & drain
1 pound cake, cut into pieces
(I used a family size package.) Keep frozen until 1 hour before using. BUT keep in the refrigerator while thawing. This keeps the cake from burning...when cooking, we cook this!
I cook these kabobs because it lightly toasts the cake. The heat also brings out the SWEET juices in the FRUIT.

 Cut the COLD pound cake into smaller sections and put aside. We will use these to assemble the fruit kabob's.

 When everything is prepared; washed, cut & drained....

Assemble the pieces to complete your Kabob. Leave some room on each end of the Fruit Kabob.

 Cover with foil and store in the refrigerator until ready to cook.
BROWN Sugar Whipped DIP

Ingredients: 
1 container of cool whip (standard size), thaw in refrigerator, keep cold.
Vanilla, 1 cap or 1/4 teaspoon
Brown sugar (I used Splenda Brown Sugar), 1/4 cup packed

 In a large bowl place the softened cool whip. Add 1/4 teaspoon of pure vanilla.
And blend well.

 Next adding 1/4 cup of brown sugar and blend.
You will want to mix this ahead of time so the sugar will have time to dissolve properly. Do this least an hour before serving.

 Creamy & Tasty...store in the refrigerator until served.

 It is GOOD just with Fruit too!

 Place in an oven at 350 for 5-7 minutes.
 Turn off the oven and let them "sit" (still in the oven) while you have dinner.
If I cook them on the grill...I wrap 2 or 3 in a foil packet and place on the grill for 10+minutes. You may open the packet 5+ minutes before removing from grill to toast lightly.

So Very BERRY Good!

Serve with Brown Sugar Whipped Dip
These brought the same ratings in the Thumbs Up category!

"My Readers, Followers, Members & FAMILY/FRIENDS...YOU'VE GOT STYLE"

Thank you SO much for waiting on this POST today! 

 These are the potatoes from Tuesday's post

 Easy to make & bake....Coat with olive oil, Sprinkle with garlic pepper! I scored the tops in thin slices, across. I wanted the seasonings to soak in the potatoe!
Bake at 350 for 10-12 minutes. The last 5 minutes place parmesan and chives on top to finish.
**HINT: I baked them in a cupcake pan to keep them from rolling around.

 AND...they are DONE! 
YUM for the TUM!
Have a wonderful weekend....NeeCee :)
*All photo's belong to NeeCee at Pine Creek Style