BLT Burgers

1/4 cup(s) ketchup
1/4 cup(s) light mayonnaise
1 tablespoon(s) yellow mustard
1 1/4 pound(s) ground beef chuck
8 slice(s) bacon
4 sesame-seed buns, split and toasted
Sliced sweet onion, tomato, and romaine lettuce leaves

Directions
Prepare outdoor grill for direct grilling over medium heat.
In bowl, stir ketchup, mayonnaise, and mustard until blended. Set sauce aside. Makes about 1/2 cup.

Shape ground beef into four 3/4-inch-thick burgers. Wrap each burger with 2 strips bacon, perpendicular to each other.
Place burgers on hot grill rack; cook 10 to 12 minutes for medium or until desired doneness, turning over once.

During last 2 minutes of cooking burgers, place rolls, cut sides down, on grill rack and heat until lightly toasted. Serve burgers on rolls with onion, tomato, lettuce, and ketchup sauce.

http://www.delish.com/recipefinder/blt-burgers-ghk0606

Shrimp with Asian Barbecue Sauce

Ingredients:

Romaine lettuce leaves

1 1/4 pound(s) large shrimp, shelled and deveined with tail part of shell left on if you like

4 (10- to 12-inch ) skewers

1/3 cup(s) hoisin sauce
3 tablespoon(s) ketchup
1 1/2 teaspoon(s) grated peeled fresh ginger
1/4 teaspoon(s) Chinese five-spice powder
2 tablespoon(s) rice vinegar
2 tablespoon(s) water

Directions
Lightly grease grill rack. Prepare outdoor grill for direct grilling over medium heat.

Arrange romaine on platter and set aside. Thread shrimp on skewers.

In small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder, and 1 tablespoon vinegar to make Asian barbecue sauce. Remove 1/4 cup barbecue sauce to ramekin; stir in water and remaining 1 tablespoon vinegar and reserve to use as dipping sauce.

Brush shrimp with some barbecue sauce from bowl. Place shrimp on hot grill rack and cook 2 minutes. Brush with some sauce; turn and brush with remaining sauce and grill 1 to 2 minutes longer or until shrimp turn opaque throughout. Serve shrimp on skewers over romaine with reserved dipping sauce.

http://www.delish.com/recipefinder/shrimp-asian-barbecue-sauce

Corn and Pepper Jack Quesadillas

Ingredients:

3 large ears corn, husks and silks removed
4 (8- to 10-inch diameter) low-fat burrito-size flour tortillas
4 ounce(s) reduced-fat Monterey Jack cheese, shredded (1 cup)
1/2 cup(s) mild or medium-hot salsa
2 green onions, thinly sliced
1 head(s) romaine lettuce, thinly sliced
1 tablespoon(s) olive oil
1 tablespoon(s) cider vinegar
1/2 teaspoon(s) coarsely ground pepper
1/4 teaspoon(s) salt

Directions
Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.

Place corn on hot grill rack. Cover grill and cook corn 10 to 15 minutes or until brown in spots, turning frequently. Transfer corn to plate; cool until easy to handle. When cool, with sharp knife, cut kernels from cobs.

Place tortillas on work surface. Evenly divide Monterey Jack, salsa, green onions, and corn on half of each tortilla. Fold tortilla over filling to make 4 quesadillas.

Place quesadillas on hot grill rack. Cook quesadillas 1 to 2 minutes or until they are browned on both sides, turning over once. Transfer quesadillas to cutting board; cut each into 3 pieces.

In large bowl, toss romaine with oil, vinegar, pepper, and salt. Serve quesadillas with romaine salad.

http://www.delish.com/recipefinder/corn-pepper-jack-quesadillas-2661

Chipotle Nacho Burger

Ingredients:
1 1/4 pound(s) 90% lean ground beef or substitute ground turkey
1 1/2 teaspoon(s) ground chipotle chile pepper
4 slice(s) (1 oz.) Monterey jack cheese
4 hamburger buns, split and toasted
1 cup(s) mild or medium salsa
Salt



Directions

In large bowl, with hand, mix beef, chipotle, and 1/4 teaspoon salt until blended, but do not overmix. Shape beef mixture into four 3 1/2-inch patties, handling meat as little as possible for best texture.

Lightly spray ridged grill pan or 12-inch skillet with nonstick cooking spray, then heat on medium until hot.

Place burgers in hot grill pan. For medium, cook 6 minutes, turn burgers over, and cook 3 minutes longer. Top each burger with 1 slice cheese; cook 2 to 3 minutes longer or until cheese melts.

To serve, place burgers on buns and top with salsa.

http://www.delish.com/recipefinder/chipotle-nacho-burger-recipe?click=recipe_sr

Grilled Fusion Chicken

Ingredients
4 boneless, skinless chicken breast halves
1/2 cup garlic-infused olive oil (see notes)
2 tablespoons each tequila and fresh lime juice
1 1/2 teaspoons hot sauce
1 teaspoon Worcestershire
1 teaspoon grated fresh ginger
1 teaspoon ground dried chipotle chile
1 teaspoon salt
1/3 cup heavy whipping cream
Chopped cilantro (optional)

Preparation
1. Pound chicken to 1/4-inch thickness. In a shallow dish, whisk oil, tequila, lime juice, hot sauce, Worcestershire, ginger, chile, and salt. Reserve 1/3 cup of this marinade, then put the chicken in dish, turn to coat, and marinate 30 minutes.

2. Grill chicken on a charcoal or gas grill over medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds), turning once, until cooked through, 6 to 8 minutes total.

3. In a small saucepan over medium-high heat, simmer reserved marinade until reduced to 1/4 cup, about 2 minutes. Whisk in the cream, then remove from heat. Serve chicken drizzled with sauce and garnished with cilantro, if

Honey-Sesame Grilled Chicken Wings

Ingredients
1/2 cup soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon Asian chili paste
2 pounds chicken wings, tips removed, cut apart at joint
1/2 cup honey
1 1/2 teaspoons hoisin sauce
2 tablespoons toasted sesame seeds
1 green onion, trimmed and chopped

Preparation
1. In a medium bowl, combine soy sauce, ginger, garlic, and chili paste. Add chicken and let marinate for 15 minutes, stirring often.

2. Set up a gas or charcoal grill for medium heat (350° to 400°; you can hold your hand 5 in. above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.

3. In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken wings with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done.

4. Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.

Tequila-Marinated Chicken Fajitas

Ingredients
1 cup orange juice
1/2 cup lime juice
1/2 cup tequila
2 tablespoons olive oil
1 1/2 teaspoons chipotle chile purée (see below)
1 teaspoon salt
3 pounds boned, skinned chicken breasts, rinsed and patted dry
3 pounds red onions, peeled
3 pounds red, yellow, and/or orange bell peppers
24 flour tortillas (6 in. wide)
Avocado-orange salsa

Preparation
1. In a large bowl, mix orange juice, lime juice, tequila, oil, chipotle purée, and salt. Reserve 1/2 cup of the mixture. Place each chicken breast half between 2 sheets of waxed paper or plastic wrap; with a flat mallet or a rolling pin, pound until breast is an even 3/4 inch thick. Peel off waxed paper or plastic.

2. Place chicken in bowl with marinade; turn to coat. Cover and chill at least 30 minutes or up to 4 hours (see notes).

3. Slice onions 3/4 inch thick. Rinse, stem, and seed peppers; cut into eighths lengthwise. Brush vegetables generously with reserved orange-juice mixture.

4. Set vegetables on a barbecue grill over a solid bed of medium coals or medium-high heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning as needed, until vegetables are browned and tender when pierced, 8 to 12 minutes total. Transfer to a platter as cooked.

5. Lift chicken from marinade (discard used marinade) and lay on grill; close lid on gas grill. Cook, turning chicken as needed to brown evenly, until no longer pink in the center (cut to test), 6 to 10 minutes total. Transfer to a board and let stand until cool enough to handle, then slice across the grain 1/2 inch thick.

6. To assemble fajitas, lay tortillas on grill as needed, turning quickly, just until warm, 3 minutes total. Fold a warm tortilla around chicken, peppers, and onion; top with avocado-orange salsa.

To make chipotle chile purée, whirl the contents of a 7-ounce can of chipotle chiles (including sauce) in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator for up to 3 weeks.

Grilled Chicken and Nectarine Salad

Ingredients
2/3 cup pecan halves
2 quarts salad greens (8 oz.), rinsed and crisped
1/4 cup vegetable oil
1/4 cup walnut oil (or more vegetable oil; see "Nut Oils on Salad," below)
1/4 cup white wine vinegar
4 boned chicken breast halves with skin (2 lb. total), rinsed, patted dry, and fat trimmed
Salt and pepper
2 firm-ripe nectarines (12 oz. total), rinsed, pitted, and thinly sliced
5 ounces fresh chèvre (goat cheese), crumbled

Preparation
1. Preheat oven to 350°. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop.

2. Mound salad greens on four dinner plates. In a small bowl, stir vegetable oil, walnut oil, and vinegar to blend. Set aside.

3. Sprinkle chicken with salt and pepper. Lay on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chicken, turning occasionally, until meat is no longer pink in center of thickest part (cut to test), about 15 minutes total. Transfer chicken to a cutting board. Remove skin if desired.

4. Slice chicken across the grain 1/2 inch thick; arrange over greens. Tuck nectarine around chicken. Scatter goat cheese and pecans over the top. Stir dressing; pour over salads. Add salt and pepper to taste

Cilantro Chicken

Ingredients
4 boned, skinned chicken breast halves (2 lb. total)
1/4 cup lime juice
1/2 cup chopped fresh cilantro
6 cloves garlic, chopped
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation
1. Pound the chicken breasts to an even thickness (about 1/2 in.) and place in a shallow baking pan.

2. In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes or overnight.

3. Lay chicken on a grill over medium heat (you can hold your hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.

Grilled Buttermilk Chicken

Ingredients
1 quart buttermilk
1/2 cup chopped shallots
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon ground cumin
1 teaspoon pepper
6 chicken thighs (about 2 1/2 lb. total)
6 chicken drumsticks (about 1 3/4 lb. total)

Preparation
1. In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.

2. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).

3. Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.

4. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.

Steak and Potato Kebabs with Creamy Cilantro Sauce

Ingredients:
1/2 cup(s) packed fresh cilantro leaves, minced
2 tablespoon(s) red-wine vinegar or cider vinegar
2 tablespoon(s) reduced-fat sour cream
1 clove(s) (small) garlic, minced
1 teaspoon(s) chile powder
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt, divided
8 new or baby red potatoes
1 1/4 pound(s) strip steak, trimmed and cut into 1 1/2-inch pieces
2 poblano peppers or 1 large green bell pepper, cut into 1-inch pieces
1 teaspoon(s) extra-virgin olive oil
1 large sweet onion, cut into 1-inch chunks


Directions

Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin, and 1/4 teaspoon salt in a small bowl. Set aside.

Preheat grill to high.

Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
Toss the potatoes, steak, and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers, and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

http://www.delish.com/recipefinder/steak-potato-kebabs-creamy-cilantro-sauce-recipe-6873

Berry Camping Cake

Ingredients
3 3/4 cups flour
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 1/2 tablespoons baking powder
1 cup butter, chilled and cut into small pieces
2 1/4 cups sugar
50 ounces frozen strawberries (unsweetened) or other berries*
Preparation
1. At home: In a food processor, pulse together flour, salt, cinnamon, cloves, nutmeg, ginger, and baking powder. Add butter; pulse until mixture is very fine. Add sugar and pulse to combine. Transfer to a large resealable bag and chill until ready to use, up to 2 days.

2. At campsite: Ignite 40 briquets on the firegrate of a clean charcoal grill or firepit and let burn until just covered with a fine layer of ash. Using tongs, arrange 20 coals into a 12-in. ring; push remaining coals aside.

3. Put strawberries in a 12-in. footed (camp) Dutch oven. Spoon half the flour mixture evenly over strawberries, cover pot, and set in the ring of coals. Arrange remaining 20 ash-covered coals in a single layer on top of Dutch oven lid.

4. Arrange another ring of 20 fresh, unlit coals around and touching the hot coals at the base of oven (these will ignite and provide a second burst of heat later).

5. Cook cake about 20 minutes (do not cover grill or firepit). With tongs, push coals away from lid handle, remove lid (keeping coals on top), and spoon on remaining flour mixture. Replace lid and top evenly with the second batch of newly ash-covered coals from around the pot.

6. Bake until topping is golden brown and strawberry juices are bubbling to the surface, 15 to 25 minutes more. Let cool at least 20 minutes before eating.

*If using berries other than strawberries, mix with an extra 1/4 cup sugar when putting them in the Dutch oven.

Moroccan Chicken Kabobs

RECIPE INGREDIENTS:
DRY RUB
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne (optional)
1/4 teaspoon pepper
1/4 teaspoon cardamom
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
2 teaspoons brown sugar

KEBOBS
2 pounds boneless, skinless chicken breasts
2 small red onions, peeled and cut into 1-inch-wide sections
2 bell peppers, cleaned and cut into 1-inch squares
1/4 cup olive oil
Salt and pepper
12 (10-inch) bamboo skewers, soaked in water for 30 minutes
1. I a small bowl, combine the dry rub ingredients and mix well.

2. Cut the meat into 1 1/2-inch cubes and put them in a gallon-size zip-lock bag with the rub mix. Seal the bag and shake it vigorously until all the chicken is well coated.

3. Place the onions and peppers in a gallon-size zip-lock bag, add the olive oil, and season with salt and pepper. Seal the bag and shake it vigorously to coat the vegetables well.

4. Assemble the kebobs by alternately skewering pieces of chicken, onions, and peppers.

5. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.

6. Grill the kebobs, turning occasionally, until the chicken is no longer pink inside, about 8 to 10 minutes on a gas grill. Serves 6 to 8.

Flank Steak with Corn and Roasted Red Pepper Quesadillas

Ingredients:
1 lime
4 teaspoon(s) chili powder
1 1/2 teaspoon(s) ground cumin
1 teaspoon(s) brown sugar
Salt
1 (about 1 1/4 pounds) beef flank steak
3 ear(s) corn, husks and silks removed
1 large red pepper, seeded and cut into quarters
4 (8-inch) flour tortillas
3/4 cup(s) (3 ounces) shredded reduced-fat (2%) Mexican-style cheese
2 green onions, thinly sliced
Plain fat-free Greek yogurt or low-fat sour cream (optional)


Directions

Prepare outdoor grill for covered direct grilling over medium heat.

From lime, grate 1 teaspoon peel and squeeze 1 teaspoon juice. In small bowl, combine lime peel and juice, chili powder, cumin, sugar, and 1/4 teaspoon salt. Rub steak with chili powder mixture to season both sides.

Place steak, corn, and pepper on hot grill rack. Cover grill and cook steak and vegetables 12 to 15 minutes or until corn is browned in spots, pepper is lightly charred and tender (turning vegetables occasionally), and steak is medium-rare or desired doneness (turning steak over once).

As vegetables are done, transfer to cutting board. Transfer steak to another cutting board; let stand 10 minutes to allow juices to set for easier slicing.

When vegetables are cool enough to handle, cut kernels from cobs and coarsely chop pepper. Place tortillas on work surface. Evenly divide cheese, green onions, corn, and peppers on half of each tortilla. Fold each tortilla over filling to make 4 quesadillas. Grill quesadillas about 2 minutes or until browned on both sides, carefully turning over once. Return quesadillas to same cutting board; cut each in half.

Thinly slice steak and serve with quesadillas and yogurt if using.

http://www.delish.com/recipefinder/flank-steak-corn-red-pepper-quesadillas

Antipasto Supreme Pasta Salad

Ingredients
8 ounces penne pasta
3 cups assorted vegetables, such as broccoli florets, sliced carrots and cherry tomato halves
1 cup bite-size mozzarella cheese balls
1 cup sliced salami pieces
1 cup Italian dressing
1/2 cup chopped red onion
2 tablespoons McCormick® Salad Supreme® Seasoning

Preparation


Cook pasta as directed on package. Rinse under cold water; drain well.

Place pasta in large bowl. Add remaining ingredients; toss gently. Cover.

Refrigerate until ready to serve. Toss lightly before serving.

http://www.thenest.com/Recipes/Pasta_Brunch_4th-of-July_Easy_Fast_Father's-Day-Brunch_Summer-food_Vegetarian_43356/detailview.aspx?id=43356&type=7

Grilled Pizza

Ingredients:
2 cup(s) all-purpose flour
1 package(s) quick-rise yeast
3/4 teaspoon(s) salt
3/4 cup(s) hot water (120 to 130 degrees)
2 teaspoon(s) olive oil
2 tablespoon(s) olive oil
8 ounce(s) fresh mozzarella cheese, thinly sliced
12 fresh basil leaves
2 small ripe tomatoes, thinly sliced
Salt and coarsely ground black pepper, for sprinkling


Directions

Prepare outdoor grill for direct grilling over medium heat.

In large bowl, combine flour, yeast, and salt. Stir in hot water and 2 teaspoons oil until blended and dough comes away from side of bowl. Turn onto lightly floured surface; knead until smooth and elastic, about 5 minutes.

Shape dough into two 10-inch rounds or four 6-inch rounds (do not form rims). Cover with greased plastic wrap; let rest 15 minutes.

Place dough rounds on hot grill rack over medium heat and grill until underside of dough turns golden and grill marks appear, 2 to 5 minutes. With tongs, turn rounds over. Brush lightly with some remaining oil. Top with mozzarella, then basil and tomato slices. Grill until cheese begins to melt, 3 to 5 minutes longer. Drizzle with remaining olive oil and sprinkle with salt and pepper.

http://www.delish.com/recipefinder/grilled-pizza-ghk?click=recipe_sr

Honey-Dijon Barbecued Chicken

1 2-1/2- to 3-pound broiler-fryer chicken, quartered
1/2 cup white Zinfandel wine, apple juice, or apple cider
1/4 cup olive oil or cooking oil
1/4 cup honey
1/4 cup Dijon-style mustard
1/2 teaspoon black pepper
1/4 teaspoon salt
4 cloves garlic, minced
Grilled vegetables (optional)
Directions
1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a bowl combine wine, oil, honey, mustard, pepper, salt, and garlic. Pour marinade over chicken; seal bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade.

2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken pieces, bone sides up, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 degrees F for breast portions; 180 degrees F for thigh portions), brushing once with reserved marinade after 30 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Discard any remaining marinade.

3. If desired, serve with grilled vegetables. Makes 4 servings.

http://www.bhg.com/recipe/chicken/honey-dijon-barbecued-chicken/

Chocolate-Sauced Dessert Kabobs

Ingredients
3/4 cup semisweet chocolate pieces
1/4 cup butter or margarine
2/3 cup sugar
1 5-ounce can evaporated milk (2/3 cup)
2 medium ripe nectarines or peaches
1/2 of a 10-3/4-ounce fresh or frozen pound cake
2 ripe bananas, peeled
6 whole strawberries, stemmed
Directions
1. For sauce, melt chocolate pieces and butter or margarine in a small saucepan over low heat. Add the sugar. Gradually stir in evaporated milk. Bring to boiling; reduce heat. Cook and stir over low heat for 8 minutes. Remove from heat; set aside.

2. Remove pits from nectarines or peaches; cut fruit into wedges. Cut the pound cake and bananas into 1-inch chunks. Alternately thread the peaches or nectarines, cake, and bananas on six 12-inch-long skewers. Add one strawberry to each skewer.

3. Grill kabobs about 5 minutes or until cake is toasted, turning once.

4. To serve, push fruit and cake from skewers onto dessert plates. Drizzle with the warm chocolate sauce. Makes 6 servings.

http://www.bhg.com/recipe/chocolate/chocolate-sauced-dessert-kabobs/

Grilled Banana Sundaes

Ingredients
3 large firm bananas
1 tablespoon margarine or butter
2 teaspoons lime juice or orange juice
1/2 cup caramel ice-cream topping
1/4 teaspoon ground cinnamon
1 pint vanilla ice cream
Toasted coconut (optional)
Sliced almonds, toasted (optional)
Directions
1. Cut bananas in half lengthwise, then cut each piece in half crosswise. (You should have 12 pieces.) Stir together margarine or butter and 1 teaspoon of the lime or orange juice. Brush mixture on all sides of banana pieces.

2. Place bananas directly on the grill rack over medium-hot coals. Grill, uncovered, for 2 minutes; turn over and grill for 2 minutes more or until heated through.

3. Meanwhile, in a heavy, medium skillet or saucepan combine the caramel topping and the remaining 1 teaspoon lime or orange juice. Heat on the grill rack alongside bananas directly over the coals, or on a stovetop, until bubbly, stirring frequently. Stir in cinnamon. Add bananas and stir gently to coat.

4. To serve, scoop ice cream into 4 dessert dishes. Spoon sauce and bananas atop ice cream. Sprinkle with the coconut and/or almonds, if desired. Makes 4 servings.

http://www.bhg.com/recipe/ice-cream/grilled-banana-sundaes/

Grilled Fruit Crisp

Ingredients
4 cups thinly sliced peeled peaches
1 8-ounce can pineapple tidbits, undrained (juice pack)
2 tablespoons brown sugar
1 teaspoon quick-cooking tapioca
1/2 cup quick-cooking oats
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons butter or margarine
Ice cream (optional)
Directions
1. Combine the peaches, pineapple, the 2 tablespoons brown sugar, and tapioca in a medium bowl. Spoon into an 8x8x2-inch metal baking or foil pan; set aside.

2. Combine the oats, the 1/4 cup brown sugar, flour, cinnamon, and nutmeg in another bowl. Cut in butter or margarine until mixture resembles coarse crumbs; sprinkle over fruit mixture. Cover pan tightly with foil.

3. Grill about 50 minutes or until mixture is hot and bubbly. Serve warm, with ice cream, if desired. Makes 8 servings.

http://www.bhg.com/recipe/desserts/grilled-fruit-crisp/