Rosemary Ranch Chicken Kabobs

½ cup olive oil

½ cup ranch dressing

3 Tbsp. Worcestershire sauce

1 Tbsp. minced fresh rosemary

1 Tbsp. white sugar

2 tsp. salt

1 tsp. lemon juice

1 tsp. white vinegar

¼ tsp. black pepper

5 skinless, boneless chicken breast halves-cut into 1 inch cubes

10 (6 inch) wooden skewers, soaked in water for 30 minutes

Whisk olive oil, ranch dressing, Worcestershire sauce, rosemary, sugar, salt, lemon juice, vinegar, and pepper together in a medium bowl; let stand for 5 minutes. Add chicken to the bowl and stir until coated; cover and refrigerate for 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.

Cook chicken skewers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 6 minutes per side.

Total time: 1 hour, 5 minutes. Makes: 5 servings.

Toasty Cinnamon Twists

Canola oil, for grill grates

2 Tbsp. granulated sugar

¼ tsp. ground cinnamon

1 (8 oz.) package refrigerated crescent dough sheet

1 Tbsp. unsalted butter, melted

½ cup confectioners’ sugar

1 Tbsp. milk

Soak 8 (10-inch) wooden skewers in water for 30 minutes; drain. Heat a campfire or grill to medium heat. Once hot, clean and oil grill grates. Stir together granulated sugar and cinnamon in a bowl.

Unroll crescent dough and cut into 4 rectangles. Brush 2 rectangles with butter and sprinkle with cinnamon sugar. Top with remaining rectangles. From the long end, cut each rectangle into 4 strips. Twist strips around skewers, and pinch to seal.

Grill over direct heat, turning halfway through, 4 to 6 minutes. Move to indirect heat and grill just until cooked through, 3 to 5 minutes. Whisk together confectioners’ sugar and milk in a bowl. Drizzle over warm twists.

Total time: 30. Makes: 6-8 servings.