Honey-Lime Chicken Skewers

This is great recipe for grilling!  I love pinning foods on pinterest that look good and easy.  These Honey-Lime Chicken Skewers turned out to be very tender with good flavor.  I followed her recipe as is with the exception of not using as much cilantro. 

 

Ingredients

3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon vegetable oil
juice of one lime
2 garlic cloves, minced
1-2 teaspoon Siracha
red pepper flakes, to taste
2 tablespoon cilantro
1 pound skinless, boneless chicken breasts

In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Chili Roasted Corn on the Cob

This past Saturday we were able to be at home and when that happens it's usually a cooking day.  I had planned on trying this Amazing Oven Roasted Corn for a side to go with our meal.  As I started thinking about the seasonings I wanted to use I remembered having some Chili Lime Roasted Corn at Disneyland that was very good and knew right then that's what was going on this corn.  I had some Garlic butter spread I knew would be good on it, and had the limes but didn't use them this time.  The corn turned out great and I would even say our favorite next to grilling it!

Ingredients
4-6 Tbsp garlic butter
2-3 tsp chili powder
Salt
Pepper
3 lg corn on cobs

Preheat oven to 400 degrees
Line a baking pan with foil, and coat with nonstick spray.
Place cobs on baking pan.
Melt butter in microwave safe bowl.
Brush a good coat over all sides of corn, and lightly sprinkle salt and pepper on all sides.
Mix chili powder with remaining butter, and brush generously over all sides of corn.
Bake 45 minutes or until starting to brown.
Rotate corn about every 15 minutes and lightly brush with any remaining butter/chili mixture.

Pumpkin Cinnamon Roll Cake

Today was one of those days where I just had to do some more baking!  The kids got out of school at noon  so I felt like I had some extra time to get a dessert whipped up without having to watch the clock.  I was looking for something that sounded easy and looked good in my pins and decided to go with a Cinnamon Roll Cake.  Of course as I'm getting all the ingredients out I'm thinking of how to add some pumpkin to this, and what I'm going to change up to try it.  In the end it all worked out and we loved it!  My husband said this is better than the Anything and Everything Pumpkin Cake and his new favorite dessert with pumpkin in it!  It's gonna be so good with my coffee in the morning!

Ingredients

CAKE:
3 c. flour
1/4 tsp.salt
4 tsp. baking powder
1-2 tsp nutmeg
1-2 tsp pumpkin spice
3/4c. milk
2 eggs
1 c. sugar
1 can Pumpkin
3 tsp. vanilla
1/2 c. butter, melted

TOPPING:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Preheat oven to 350 degrees and spray 9x13 baking pan with Bakers Joy
In medium bowl combine flour, salt, baking powder, nutmeg, and pumpkin spice.  Whisk together and set aside.
In mixing bowl combine sugar and eggs and beat until smooth.
Add pumpkin to sugar mixture and beat on low until blended well.
Add milk to mixture and mix on low.
Gradually add dry ingredients and mix until all is incorporated..
Slowly stir in the melted butter and pour into a greased 9x13 pan.

For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 36-40 minutes until toothpick inserted comes out clean.

GLAZE:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.