Grilled chicken or turkey with a chili lime glaze is a tasty entrée with a little garlic kick.

There's just something special about dining outdoors.

Maybe it's the fresh air and natural light, or maybe it's just because it's something out of the ordinary, but we seem to slow down a little; to savor the company and the food a little more. Plus the nice thing is you don't have to go any further than your own backyard to make any meal special.

The setting

If you don't already have an outdoor table, take some card tables or even your dining room table outside. Cover it with a pretty tablecloth or bright bed sheet, then dress the table as casually or as formally as you like. Fresh flowers make a simple and elegant centerpiece. Put votive candles in jars to keep the flames protected from the wind.

The menu

Simple recipes and fresh flavors are key. Grilled chicken or turkey with a chili lime glaze is a tasty entrée with a little garlic kick. In addition to a fresh salad or grilled veggies, try a refreshing citrus fruit bowl. Chunks of bright, fresh fruit bathed in a mild, sweet syrup complement the zesty meat. Desserts are a must! Make kids and adults happy with some choices. You can't go wrong with a frozen lime cheesecake pie — cool and refreshing, its tangy-sweet goodness is perfect on a warm evening. No-bake chocolate scotcheroos have layers of chocolate, butterscotch and peanut butter and are a sure hit with kids.

With a few easy, delicious recipes and a little creativity, dining-in can be a breath of fresh air.

Idea

Try serving breakfast outside. There's nothing like fresh muffins, homemade cereal bars, fruit salad and fresh juice on the patio to make you feel like you're being pampered at a B&B.

Makes one cupPrep Time: 5 minutesCook Time: 5 minutes½ cup Karo light corn syrup¼ cup soy sauce2 tablespoons olive oil1 tablespoon chili powder1 teaspoon minced garlic2 tablespoons lime juiceMix corn syrup, soy sauce, olive oil, chili powder and garlic together in small saucepan.Heat over medium heat. Boil 1 minute. Stir in lime juice.Brush on meats while grilling or broiling. Reserve some glaze to drizzle over cooked meat.Serving Suggestion: Garnish with fresh cilantro and thin slices of fresh lime. For extra heat, add a dash of hot sauce or a pinch of ground Chipotle Chile.Recipe Tip: Can also be used as a marinade.

Prep Time: 20 minutesCook Time: 10 minutesCool Time: 45 minutes1 cup Karo light corn syrup1 cup sugar1 cup creamy peanut butter6 cups crispy rice cereal1 cup semi-sweet chocolate chips1 cup butterscotch chipsCook corn syrup and sugar in large pan over medium heat, stirring to dissolve sugar. Bring mixture to boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.Pour into greased 13x9-inch pan; pat into place.Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.Cool at least 45 minutes, or until firm. Cut into bars. Makes two dozen bars.

Prep Time: 15 minutesChill Time: 30 minutes½ cup Karo light corn syrup¼ cup sugar2 tablespoons lemon juice1/8 teaspoon anise extract (optional)1 small pineapple, peeled, cored, and cut into bite-sized chunksor 1 can (8 ounces) pineapple chunks, drained2 medium grapefruit, peeled and cut into bite-sized pieces2 large oranges, peeled and cut into bite-sized pieces4 tangerines, peeled and cut into bite-sized pieces1 cup seedless red or green grapesMix corn syrup, sugar, lemon juice and anise extract together in small bowl until sugar dissolves. Set aside. Combine pineapple, grapefruit, oranges, tangerines and grapes in serving bowl.Pour syrup over fruit; toss to combine.Chill, covered, at least 30 minutes before serving.Makes 6 to 8 servings.

Prep Time: 10 minutesFreeze Time: 6 to 8 hours1/3 cup Karo light corn syrup½ cup sugar½ cup milk2 teaspoons freshly grated lime peel¼ cup lime juice1 package (8 ounces) cream cheese, cut into cubes1 (9-inch) graham cracker crust1 cup whipping cream, whippedAdditional freshly grated lime peel, for garnishBlend corn syrup, sugar, milk, lime peel and lime juice on medium speed in blender until smooth. With blender running, gradually add cream cheese cubes; blend just until smooth.Pour into pie crust. Freeze 6 to 8 hours.To serve, garnish with whipped cream and grated lime peel.Makes 8 servings.

Scotcheroos have layers of chocolate, butterscotch and peanut butter.