Entertaining is easy when you take it outside

If you need a stress-free evening with friends, here's a great menu.

The joy of this party is the make-ahead aspect - you can do everything but cook the meat beforehand. As you finish up, friends can join you in enjoying that fresh-from-the-grill aroma.

Marshmallow Krispie Bars

1 package (19.8 oz) Chewy Fudge Brownie mix

10 1/2 ounces miniature marshmallows

1 1/2 cups semi-sweet chocolate chips

1 cup creamy peanut butter

1 tablespoon butter

1 1/2 cups Rice Krispies

Preheat oven to 350 degrees. Grease bottom of 13x9-inch pan. Prepare and bake brownies following package directions for basic recipe. Remove from oven. Sprinkle with marshmallows on hot brownies. Return to oven. Bake 3 minutes longer. Place chocolate chips, peanut butter and butter in a medium saucepan. Cook over low heat, stirring constantly, until chips are melted. Add rice krispies; mix well. Spread mixture over marshmallow layer. Refrigerate until chilled. Cut into bars.

Cheesy Garlic Grilled French Bread

1/2 cup butter or margarine

4 tablespoons snipped fresh chives or parsley

1/2 teaspoon basil

2 cloves garlic, minced

1/4 cup Parmesan cheese, grated

1 loaf French bread, unsliced

In a microwave safe bowl, combine butter or margarine, parsley, basil and garlic. Heat in microwave until butter is melted. Stir in Parmesan cheese. Cut bread in half lengthwise. Place bread cut side down on an uncovered grill directly over medium coals. Grill about 2 minutes or until lightly toasted. Turn cut side up. Brush with butter mixture. Grill for 1-2 minutes longer. To serve, cut into 2-inch slices.

Grilled Pork Steaks

6 pork chops or pork steak

1 can pineapple slices, reserve juice

1/2 cup low sodium soy sauce

1/3 cup vegetable oil

1/4 cup minced onion

1 clove garlic, crushed

1 tablespoon brown sugar

1/4 cup pineapple juice

A day ahead, or at least four hours before serving, mix marinade (soy sauce, oil, onion, garlic, brown sugar and pineapple juice) in a covered 9x13-inch pan. Slash edges of pork chops and add to marinade; turn to coat both sides. Cover container and refrigerate; turn pork chops occasionally. About one hour before serving, prepare outdoor grill for barbecuing. Grill over medium coals until fork-tender, about 30 minutes, brushing occasionally with remaining marinade. While grilling pork chops, heat 6 pineapple slices with marinade in aluminum foil on top of grill. Turn pineapple slices to coat and serve a slice with each steak.

FOOD FOR THOUGHT: Do the dreaded job first so you'll have all day to look forward to.

GARY'S TIP: WD-40 works great to remove tar from your car.