| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Desserts, Grill |
4 |
Servings |
INGREDIENTS
| 2 |
sl |
Frozen pound cake; thawed 1" thick each |
| 1/4 |
c |
Creamy peanut butter -=OR=- cream cheese; softened |
| 1/4 |
c |
Peanuts; chopped |
| 2 |
sm |
Nectarines; cut in fourths =OR=- peaches |
| 1 |
md |
Banana; diagonal cut 1" thik |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Caramel ice cream topping |
INSTRUCTIONS
PATTI - VDRJ67A
Heat grill. Cut each cake slice into 6 cubes. Spread peanut butter (or
cream cheese) lightly on 2 opposite sides of cake cubes. Dip coated sides
in peanuts. In medium bowl, toss nectarine pieces and banana chunks with
lemon juice. Thread 3 cake pieces, 2 nectarine pieces and 2 banana chunks
alternately on each of 4 (12-14" long) skewers. Heat caramel topping in
small saucepan until warm. When ready to grill, brush kabobs with caramel
topping. Place kabobs on gas grill over medium heat or charcoal grill 4-6"
from medium coals. Cook 4-7 minutes or until well heated, turning and
brushing with caramel topping. Serve warm.
BROILER METHOD: Prepare recipe as above. Place kabobs on broiler pan; broil
4-6" from heat, for 4-6 minutes or until well heated, turning and brushing
with caramel topping. Serve warm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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