Take along something unique to your Memorial Day BBQ. Whether you're grilling or not, these recipes are sure to be a big hit.
Apple and Snicker Salad
3 green apples -- chopped
3 red apples -- chopped
3 king size Snickers candy bars -- chopped or 5 regular size Snickers candy bars -- chopped
1 large Cool Whip®
Fruit Fresh
Clean and cut apples with skins on into small chunks. Sprinkle apples with fruit fresh powder. Blend all ingredients with cool whip and chill until serving time.
Strawberry-Rhubarb Brown Sugar Crisp
1 1/2 lbs. rhubarb, cut into 1/3-inch thick slices (about 6 C.)
2 1/2 C. halved strawberries (quartered if large)
1 T. finely grated orange zest
2/3 C. sugar
2 T. water
3 1/2 t. quick-cooking tapioca
1/4 t. allspice
Topping (recipe follows)
Vanilla ice cream
Put rack in center of oven and preheat to 350°F. Set aside 9-inch, deep-dish pie plate or baking dish on a cookie sheet (to catch juices).
Put rhubarb, strawberries, orange zest, sugar, water, tapioca and allspice in large mixing bowl. Use hands to toss until well-mixed, then let rest for 15 minutes while preparing topping.
Topping:
1 cup packed light brown sugar, 1 cup flour, 1 teaspoon cinnamon, 1/8 teaspoon salt and 2/3 cup chopped pecans. Cut 1 stick plus 2 tablespoons softened butter into tablespoon-size pieces, then scatter over mixture. Blend with pastry blender or fork.
Transfer fruit to reserved pie plate, slightly mounding in center. Surface will be uneven. Use fingers to evenly arrange small clumps of topping over fruit; gently pat in place.
Bake on cookie sheet until top is well-browned and juices bubble, about 50 to 60 minutes. Crisp needs to rest up to 2 hours before serving. Can be made a day ahead and refrigerated.
To serve, crisp should be warm. Reheat in 350°F oven until warm, about 10 to 12 minutes. Serve with vanilla ice cream.
Makes 8 servings.
