Fruit Salsa With Cinnamon Chips

My friend Lacee D. first introduced me to this recipe and I cannot tell you how many times I have made it this summer! So darn good! It's an addiction you can feel good about! Below is an exact recipe, but you really can add whatever you want. Today I did fresh pears, cantaloupe, strawberries, grapes and peaches because that is what I had on hand. It was delish!

Ingredients:
1 cup finely chopped fresh strawberries
1 medium navel orange sectioned and chopped
3 medium kiwi fruit, peeled and finely chopped
1 8oz. can unsweetened crushed pineapple drained
1 Tb. fresh lemon juice (or lime works great)
1-1/2 tsp. sugar (Optional, it really doesn't need it!)

Cinnamon Chips
10 flour tortillas (8 inch)
1/4 cup melted butter (can use non-stick spray instead)
1/3 cup sugar
1 tsp. ground cinnamon

Directions:
In a small bowl combine first 6 ingredients. Cover and refrigerate until serving. For chips brush tortillas with butter (or non-stick spray). Sprinkle with cinnamon sugar. Cut into eight wedges Bake at 400 degrees for 5 to 10 minutes or just until crisp. Serve with fruit salsa.

p.s. sorry the font is so small!

Blueberry Pancakes & Buttermilk Syrup - Mindee

I had some fresh blueberries on hand so we decided to try these! They were pretty good, not to sweet and they baked up nice. For the syrup, I am usually pretty loyal to maple but Sylvia (my sis in law) was telling me about a buttermilk syrup she had tried and my mouth was watering just listening to her describe it. I could seriously eat this syrup by the spoon fulls.....so good!!! Thanks for the idea Sylvia!

Todds Famous Blueberry Pancakes (allrecipes.com)

Ingredients:

• 1 1/4 cups flour
• 1/2 tsp. salt
• 1 Tb. baking powder
• 1 1/4 tsp. white sugar
• 1 egg
• 1 cup milk
• 1/2 Tb. butter, melted
• 1/2 cup fresh or frozen blueberries (if frozen, thaw first)

In a large bowl, sift together flour, salt , baking powder, and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries (Mine were fresh so I just sprinkled them on as soon as the batter hit the griddle). Set aside for 1 hour (We didn't wait that long, and they turned out fine!). Heat a lightly oiled griddle over med/high heat. Pour batter onto griddle using 1/4 cup for each pancake. Brown on both sides and serve hot.

Buttermilk Syrup (allrecipes.com)

Ingredients:

• 1 1/2 cups white sugar
• 3/4 cup buttermilk
• 1/2 cup butter (one stick)
• 2 Tb. corn syrup
• 1 tsp. baking soda
• 2 tsp. vanilla extract (I only used 1 tsp. of pure vanilla)

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat and stir in the vanilla. Make sure to use a larger sauce pan because the syrup rises as you boil it!

Sugar Cookie Bars - Mindee Williams

I don't make sugar cookies that often, but I have this weakness when I see a recipe that looks delicious it stays in my mind until I make it! It was quick not to have to ice each cookie ( which is not as fun for the kiddos, but Marlee got to help with the sprinkles). This is a very thick cookie and makes a lot, so you will want to share with someone.

Ingredients:

1 cup butter, room temp.

2 cups sugar

4 eggs

2 tsp. vanilla

5 cups flour

1 tsp. salt

1/2 tsp. baking soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, and soda - whisk to combine. Add to wet mixture just until combined. Spread on a greased 13x18 baking sheet. Bake at 375 degrees for 10-15 minutes , until light brown or until toothpick comes out clean ( I had to do the tooth pick test because my oven doesn't brown). Cool completely and frost.

Frosting:

1/2 cup butter, room temp.

1/2 cup shortening

1 tsp. vanilla

pinch of salt

4 cups powdered sugar

5 Tb. milk

Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in one cup increments until combined, then add milk. Mix until smooth and spreading consistency. Spread over cooled cookie and add favorite sprinkles!!!

Red Pepper Fajitas - Mindee Williams

Fajita Seasoning Mix:

We love tacos at our house, but sometimes it's fun to change it up with fajitas. I usually buy my fajita seasoning mix, but when I didn't have any on hand I found this recipe on the internet. In the time it took me to cook the meat and veggies I had whipped up this easy mix (enough for 3 packets). It tasted awesome! I don't think I will be buying fajita mix anymore!!!

Prep Time: 10 mintues

Ingreidents:

• 3 Tbsp. cornstarch
• 2 Tbsp. chili powder
• 1 Tbsp. salt
• 1 Tbsp. paprika
• 1 Tbsp. sugar
• 2-1/2 tsp. crushed beef bouillon cube (or chicken)
  
• 1-1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp cayenne pepper
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. cumin

Preparation: Combine all of the ingredients in a small bowl. Pour into small glass or plastic containers (I just used zip lock baggies). Seal and store in a cool, dry place. Makes the equivalet of 3 packets of commercial or purchased Fajita Seasoning Mix.

Red Pepper Fajitas:

Prep Time: 10 minutes - Cook Time: 15 minutes - Total Time: 25 Minutes

Ingredients:
2 sirlion steaks or 4 chicken breasts
1 large red pepper or 2 small ( can use green also)
1 medium onion
2 Tb. oil (only if using chicken instead of beef)
3 Tb. Fajita Seasoning Mix (above)
1/3 cup water

Toppings:
grated cheddar cheese, sour cream, diced tomatoes, lettuce or whatever you prefer.

Preparation: Cut steak (or chicken) into thin strips, cross grain. Cut Red pepper and onion into thin strips. Cook and stir beef over medium high heat for 5 minutes ( if cooking chicken heat the 2 Tb oil, then add chicken). Then add fajita seasoning mix, water, red pepper and onion. Reduce heat to medium. Cook and stir over medium heat until beef (or chicken) is cooked through and vegetables are tender. Serve with desired toppings on warmed tortillas.

Colleen Bradshaw's Chicken Salad - Sundee Yardley

Kasey's little brother Korey made this chicken salad for a picnic the other day. It is one of the best I have tasted. Coleen Bradshaw used this recipe for weddings. It is a big batch so you can cut it down as needed.

Chicken Salad
6 cup of Chicken cooked. (Korey baked his chicken)
6 cups Celery
1 Bunch Green Onion
1 Cup slivered Almonds (optional)
2 8 oz packages Cream Cheese
4 Cups or 1 Quart of Mayo
2 tsp Lemon Pepper

Cream together
Cream Cheese Mayo and Lemon Pepper

Mix all ingredient and chill. Serve on rolls or croissants.

Pot Roast and Vegetables - Linda Chipman for Kami White

I don't know how many of you are using Bountiful Baskets, but it is a fun way to get a variety of fresh fruits and vegetables into your families meals at low cost. We have vowed not to waste any of them. Kami came up with this delicious roast using the vegetables she got from Bountiful Baskets. It is truly one of the best roast and vegetable dishes I have ever tasted.

One - cross rib roast or chuck roast, seasoned with garlic salt and put in the crockpot overnight on low.
The next morning add:
2 cloves of garlic minced
1 onion
celery, as much as you like.
carrots, peeled and sliced or quartered as many as you like.
RED potatoes cubed but not peeled, as many as you like.
2 cans of Campbell's Roasted Garlic Cream of Mushroom Soup

Let cook during the day or while you are at church until the vegetables are tender. I loved this recipe of Kami's. It is very basic as most things you have on hand. It was a delicious way to use some of the Bountiful Basket veggies and takes little time and no fuss to prepare. Hope you like it as well as I did!!!!!

**Picnic Vegetable Salad** ~Sylvia Brindley

3 cups broccoli florets
3 cups cauliflowerets
2 cups cherry tomatoes, halved
2 medium cucumbers, cut into chunks
1 each medium green, yellow, and red peppers, cut into chunks
6 green onions, thinly sliced
1 can olives, drained & halved
1 bottle Greek vinaigrette, 16 oz (if you find this post where, I could not find "Greek" so I used balsamic vinaigrette)
1 cup crumbled feta cheese

In a large bowl, combine the broccoli, cauliflowerets, tomatoes, cucumbers, peppers, green onion and olives. Drizzle with dressing: toss to coat. Chill until serving. Just before serving sprinkle with the feta. Serves 18

I made this for 2 family luncheons and got compliments on it at both, it's a yummy refreshing salad. It's easy and healthy too!