The barbecue sauce was made with Sweet Baby Ray's barbecuse sauce, a little red Tabasco Pepper Jelly, a splash of Louisiana Hot Sauce, a little italian salad dressing that I heat in a pan til well blended. After grilling outside I pop it into the oven for a bit to help the pepper jelly to stick. Its so yummy! To accompany the chicken I made mushroom, tomato and onion shishkabobs, a green salad and mixed fruit with a little whipped cream for dessert. Our appetizer was Ritz crackers with Tabasco Pepper Jelly and cream cheese.
I love making these bacon wrapped cheese and jalapeno stuffed delights! Here's the recipe from a post last summer.