Some good food

I love the site www.allrecipes.com and I get most of my recipes from there. Tonight I had lots of green peppers so I looked up some recipes and found this: Yummy Honey Chicken Kabobs! SOOOO easy and delicious.
1/2 cup vegetable oil
2/3 cup honey
2/3 cup soy sauce
1/2 tsp black pepper
garlic salt
Whisk together these ingredients and put half in a bag with 8 chicken breasts cut up into nice chunks. Set aside 1/4 cup or so for brushing the chicken for later. Put the rest of it in a bag with cut up onions, green peppers, and pineapple chunks (and anything else you want). Marinate it all day. Skewer and cook kabobs however you like to cook kabobs, brushing them with marinade frequently. ENJOY!

Then, if you want a delicious dessert, use this recipe (from Jenny E--thanks!)
Samoas Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
2 cups all purpose flour
1/4 teaspoon salt
First, make the crust. Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking pan, or line with parchment paper. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour crumbly dough into prepared pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Topping:
3 cups shredded coconut
12-oz good-quality chewy caramels (I used one 14 oz. package of the Kraft brand)
1/4 teaspoon salt
3 tablespoons milk
10 oz. dark or semisweet chocolate
Preheat oven to 300 degrees. Spread coconut evenly on baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on 1-2 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled. When cooled, cut into 30 bars with a large knife or a pizza cutter.
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish. Alternately, you can omit the step to dip the base of the brownie in chocolate and simply drizzle the melted chocolate on the top of the bars (you won't need the full 10 oz. if you choose this step). Let chocolate set completely before storing in an airtight container. Makes 30 bar cookies.

Really--these are great! I wish I had leftovers. Happy eating!