Recipes:Upside-Down Mock Apple Pie
RITZ Southern Fried Chicken
Summer is the time when we break out the grill and dust off the picnic basket to celebrate warm weather with friends and loved ones. It's also the time people bring out classic summer treats from tasty, hot barbecue to all-American apple pie. But classic doesn't have to mean boring when you add a few delicious summer twists.
Whether it's a picnic in the park or a backyard cookout, traditional summer foods are easy to update and sure to please.
* Corn on the cob.
Make corn on the grill and baste it in butter infused with your favorite herbs or chili powder. Finish with a sprinkle of sea salt for added flavor.
* Watermelon.
Sure, you could dive into a big wedge of watermelon, but why not make a tasty chilled watermelon soup as an appetizer or finish your picnic with icy watermelon granita. For every cup of watermelon chunks, add 2 tablespoons of sugar. Combine the watermelon chunks and sugar in a blender and add the juice of one lemon. Blend, pour into a shallow pan and freeze for one hour. Rake the frozen mixture with a fork and freeze for another hour. Repeat (mixture is frozen a minimum of three hours). Rake mixture before scooping into serving cups.
* Potato Salad.
Basic store-bought potato salad is a picnic staple. Add in some cooked, crumbled bacon for a savory rich taste, chop some jalapenos to add some heat or finely chop fresh mint for a refreshing change of pace.
* Apple pie.
You could add cinnamon and caramel to a traditional apple pie, but does that really make it different? For a true twist on this all-American classic, try making it without apples. To celebrate the 75th anniversary of RITZ Crackers, why not try this innovative update?
Upside-Down Mock Apple Pie
Prep Time: 40 min.
Total Time: 1 hour 45 minutes (including cooling)
Makes: 10 servings
What You Need
1-1/2 cups granulated sugar
2 teaspoons cream of tartar
1-1/3 cups water
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup (1/2 stick) butter or margarine, divided
1/4 cup packed brown sugar
3/4 cup PLANTERS Pecan Halves
1 pkg. (15-oz.) ready-to-use refrigerated pie crusts (2 crusts)
36 RITZ Crackers, coarsely broken (about 1-3/4 cups)
1/2 teaspoon ground cinnamon
Make It
Mix granulated sugar and cream of tartar in medium saucepan. Gradually stir in water. Bring to boil on high heat; simmer on low 15 minutes. or until mixture is reduced to 1-1/2 cups. Stir in zest and juice; cool 30 minutes.
Heat oven to 425 F. Melt two tablespoons butter; pour into 9-inch pie plate. Tilt to coat bottom and side of pie plate. Sprinkle with brown sugar. Starting in center of pie plate, arrange nuts, tops side down in circular pattern on bottom. Line pie plate with one crust as directed on package; place cracker crumbs in crust. Pour sugar syrup over crumbs. Cut remaining butter into small pieces; place over filling. Sprinkle with cinnamon; cover with remaining crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape. Place on parchment-covered baking sheet.
Bake 30 to 35 minutes or until golden brown. Let stand five minutes. Place serving plate over pie; carefully invert pie onto plate. Remove pie plate. Serve pie warm or cool completely before serving.
Note:
To prevent crust from overbrowning, cover edge with foil near end of baking time, if necessary.
Special Extra:
To reheat pie before serving, bake in 200 F oven 20 minutes or just until warmed.
* Fried Chicken.
You can also use RITZ Crackers for an easy, crispy version of the picnic classic -- fried chicken.
RITZ Southern Fried Chicken
Prep Time: 20 minutes
Total Time: 1 hour 50 minutes
Makes: Five servings
What You Need
3 cups buttermilk
1 broiler-fryer chicken (2-1/2 lb.), cut up
25 RITZ Crackers, finely crushed (about 1 cup)
2/3 cup flour
1 teaspoon salt
1/2 teaspoon ground red pepper
2 cups oil
Make It
Pour buttermilk over chicken in shallow dish or resealable plastic bag; cover and refrigerate one hour to marinate. Remove chicken from marinade; discard marinade.
Add chicken to combined cracker crumbs, flour, salt and red pepper in shallow dish, turning to evenly coat all sides.
Heat oil in large saucepan to 350 F. Add half of the chicken; cook 15 minutes or until chicken is golden brown and cooked through. Remove from oil; drain on paper towels. Repeat with remaining chicken.
Eating outdoors is part of summer's fun but it is important to make sure that all food requiring refrigeration, especially foods containing meat, cheese, poultry or fish are kept cold during a picnic, barbecue or camping trip so that they remain safe to eat.
For more fun summer recipes, visit www.ritzcrackers.com.
Courtesy of ARAcontent
Includes recipes
* Corn on the cob.
Make corn on the grill and baste it in butter infused with your favorite herbs or chili powder. Finish with a sprinkle of sea salt for added flavor.
* Watermelon.
Sure, you could dive into a big wedge of watermelon, but why not make a tasty chilled watermelon soup as an appetizer or finish your picnic with icy watermelon granita. For every cup of watermelon chunks, add 2 tablespoons of sugar. Combine the watermelon chunks and sugar in a blender and add the juice of one lemon. Blend, pour into a shallow pan and freeze for one hour. Rake the frozen mixture with a fork and freeze for another hour. Repeat (mixture is frozen a minimum of three hours). Rake mixture before scooping into serving cups.
* Potato Salad.
Basic store-bought potato salad is a picnic staple. Add in some cooked, crumbled bacon for a savory rich taste, chop some jalapenos to add some heat or finely chop fresh mint for a refreshing change of pace.
* Apple pie.
You could add cinnamon and caramel to a traditional apple pie, but does that really make it different? For a true twist on this all-American classic, try making it without apples. To celebrate the 75th anniversary of RITZ Crackers, why not try this innovative update?
Upside-Down Mock Apple Pie
Prep Time: 40 min.
Total Time: 1 hour 45 minutes (including cooling)
Makes: 10 servings
What You Need
1-1/2 cups granulated sugar
2 teaspoons cream of tartar
1-1/3 cups water
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup (1/2 stick) butter or margarine, divided
1/4 cup packed brown sugar
3/4 cup PLANTERS Pecan Halves
1 pkg. (15-oz.) ready-to-use refrigerated pie crusts (2 crusts)
36 RITZ Crackers, coarsely broken (about 1-3/4 cups)
1/2 teaspoon ground cinnamon
Make It
Mix granulated sugar and cream of tartar in medium saucepan. Gradually stir in water. Bring to boil on high heat; simmer on low 15 minutes. or until mixture is reduced to 1-1/2 cups. Stir in zest and juice; cool 30 minutes.
Heat oven to 425 F. Melt two tablespoons butter; pour into 9-inch pie plate. Tilt to coat bottom and side of pie plate. Sprinkle with brown sugar. Starting in center of pie plate, arrange nuts, tops side down in circular pattern on bottom. Line pie plate with one crust as directed on package; place cracker crumbs in crust. Pour sugar syrup over crumbs. Cut remaining butter into small pieces; place over filling. Sprinkle with cinnamon; cover with remaining crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape. Place on parchment-covered baking sheet.
Bake 30 to 35 minutes or until golden brown. Let stand five minutes. Place serving plate over pie; carefully invert pie onto plate. Remove pie plate. Serve pie warm or cool completely before serving.
Note:
To prevent crust from overbrowning, cover edge with foil near end of baking time, if necessary.
Special Extra:
To reheat pie before serving, bake in 200 F oven 20 minutes or just until warmed.
* Fried Chicken.
You can also use RITZ Crackers for an easy, crispy version of the picnic classic -- fried chicken.
RITZ Southern Fried Chicken
Prep Time: 20 minutes
Total Time: 1 hour 50 minutes
Makes: Five servings
What You Need
3 cups buttermilk
1 broiler-fryer chicken (2-1/2 lb.), cut up
25 RITZ Crackers, finely crushed (about 1 cup)
2/3 cup flour
1 teaspoon salt
1/2 teaspoon ground red pepper
2 cups oil
Make It
Pour buttermilk over chicken in shallow dish or resealable plastic bag; cover and refrigerate one hour to marinate. Remove chicken from marinade; discard marinade.
Add chicken to combined cracker crumbs, flour, salt and red pepper in shallow dish, turning to evenly coat all sides.
Heat oil in large saucepan to 350 F. Add half of the chicken; cook 15 minutes or until chicken is golden brown and cooked through. Remove from oil; drain on paper towels. Repeat with remaining chicken.
Eating outdoors is part of summer's fun but it is important to make sure that all food requiring refrigeration, especially foods containing meat, cheese, poultry or fish are kept cold during a picnic, barbecue or camping trip so that they remain safe to eat.
For more fun summer recipes, visit www.ritzcrackers.com.
Courtesy of ARAcontent
Includes recipes
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