Apple-Snickers Salad

Hi Tami! I believe you are the only die-hard who still reads my cookbook blog—a belief that stems from Melanie telling me that you do read it regularly. So, this recipe is for you, and it is to die for!

We had this the other night at our Cub Scout Blue-and-Gold Banquet. From a distance I thought it was potato salad; then, as I got closer to it I thought it looked more like apples. But what were the darker colored chunks? Ham? Bacon? Maybe grapes?
I was standing in the line, and had just determined to try it out, when the chef of this salad said, "It's really good. I know, it sounds weird, but it is so good." And so I found out that it was, indeed, apples, and the darker bits were chunks of Snickers bars. She didn't have to convince me that it would be good. It sounded excellent!

Just imagine getting one of those great-big, gourmet candy-apples—the ones that are double-dipped in caramel, and then coated in chocolate, and then possibly more chocolate, and then dipped in nuts. Well, take one of those, slice it up, and then dip it in dunk it into a sweet, creamy dip before taking a bite. Heavenly!

Now, I don't know if you can rightfully call this "salad" since it has candy-bars in it. But Michelle Moon, who gave me the recipe, says it is healthy because there's apples in it. So you can decide for yourself. Here is the recipe:

APPLE-SNICKERS SALAD

1 large pkg. instant vanilla pudding

1 3/4 cups milk

1/2 tub Cool Whip
8 regular-sized Snickers bars
6 medium-size tart apples [I think Granny Smiths are too tart. Try Jonathons, or Pink Ladies.]

In a large bowl, mix together the pudding, milk and Cool Whip.
Cut the Snickers bars into bite-size pieces. [You could use the bite-size bars, but I think the regular ones are better because you get more caramel and a tiny bit less chocolate.]
Add the Snickers to the pudding stuff; mix in.

Core and cut the apples into bite-size pieces. (Peeling them is optional.)

Hurry and mix the apples in with the rest of the stuff before they turn brown!
If it seems too thick, mix in about 1/4 cup more milk.
Cover and refrigerate for at least one hour before serving.

Enjoy it with other people. It's not that healthy!

Salmon-Noodle Soup

Sounds weird, huh? But it's pretty darn good and way easy to make. It's good with shrimp too—I mean, instead of the salmon; or I suppose you could use chicken. But I really like the salmon in it. Yum!

SALMON-NOODLE SOUP

6 cups water
1 tsp. salt
1 pkg. Oriental-flavor Ramen noodles
1 1/2 cups broccoli florets
1 celery rib, thinly sliced

10 oz. cooked salmon, broken into small pieces [you can use canned salmon, if you'd like]

Oor 3/4 lb. medium-size raw green shrimp, peeled and deveined
2 cups diagonally-sliced carrots

2 cups snow peas or sugar-snap peas

4 green onions, sliced [use the green and white parts]

1 tsp. peeled and grated fresh ginger

1 medium garlic clove, finely chopped

1/2 tsp. sesame oil

soy sauce (optional)

Make sure all your veggies are peeled, chopped, sliced, and grated ahead of time—this cooks fast!

Bring water and salt to boil in a medium-large-ish size pot.
Add the noodles, but NOT the seasoning packet. Also add the broccoli and celery at this time and cook for 2 minutes.
Add the salmon or shrimp (or some of both, if you want). And add the carrots, peas, green onions, ginger, garlic clove, sesame oil, and now the seasoning packet, too. Cook for 1 minute.
Stir in a dash or two of soy sauce, if desired.
Serve immediately.

Yum-yum!