APPLE BERRY SALSA (Pampered Chef)

This recipe has been a staple around our house this winter due to the new Cinnamon Wheat Thins- yum!! It is great as an appetizer, side, dessert, or snack. We even eat it for breakfast. So go out and grab a box today (or 3 or 4. They are a limited time item so we don't know how long they will be around.)

2 firm apples, peeled and diced
1 pt strawberries, diced with egg slicer
2 kiwi, peeled and diced
2 T orange juice
zest of one orange
2 T brown sugar
2T apricot jam, or any flavor

Mix gently and keep refrigerated. Serve with pita chips, cinnamon tortilla chips (see below), or Cinnamon Wheat Thins.

Cinnamon Tortilla Chips:
flour tortillas, cut into traingles
water
cinnamon sugar

Preheat oven to 400* Place triangles on baking sheet. Spray with water and sprinkle with cinnamon sugar. Bake 8-10 min until crispy. Cool and serve.

FRUIT COBBLER (Rachel Ray)

I made this recipe with our surplus of blueberries and overripe peaches.  It works with almost any fruit, fresh or frozen.

4c. fruit (blueberries, peaches, strawberries, blackberries, whatever)
1/3 cup, plus 4T sugar
1 1/2 c, plus 2T all-purpose flour
21/2t baking powder
1 stick cold butter, cut into small pieces
2/3 cup milk
1/2t pure vanilla extract

Preheat the oven to 375°. Butter an 8X8 baking dish. Mix the blueberries (or other fruit) with 1/3 cup of the sugar and 2T of flour. Spoon into the baking dish. In a large bowl, stir together 1 1/2 c of flour, 3T of sugar, and baking powder. Cut the butter into the flour mixture until it resembles coarse meal. Add the milk and vanilla and stir with a fork to form a wet, sticky dough. Drop rounded spoonfuls of the dough over the top of the blueberries to cover them. Sprinkle the remaining 1 tablespoon of sugar on top of the cobbler and place the baking dish on the middle rack of the oven. (Place aluminum foil on the rack directly below the cobbler to catch any juices that might spill over.) Bake for 45 minutes, or until the top is golden-brown and the fruit filling is bubbling up through the crust. Let the cobbler cool for at least 20 minutes. Serve warm or at room temperature.

ORANGE JELLO SALAD

This is such a simple dish and makes a great summer dessert, picnic side, or anytime snack. It is basically a "dump and go" recipe and can be tweaked to your flavor preferences or pantry supply.

12oz cottage cheese
3oz pkg orange jello
1/2c. shredded coconut
2sm.(or 1 lg.)cans mandarin oranges, drained
1 sm. can crushed pineapple, drained
8oz cool whip (or vanilla yogurt)

With a mixer combine the first 5 ingredients. Fold in cool whip and refrigerate until ready to serve.

HONEY POACHED PEARS (Aida Mollenkamp)

4 ripe but firm Bartlett pears (about 2 1/2 pounds), halved, cored
3 tablespoons honey
2 tablespoons unsalted butter, melted
1/4 cup brandy  
cinnamon
4 whole cloves
Whipped cream or ice cream, for serving

Heat oven to 400*F. Place pears cut side down in a 3-quart baking dish. Combine honey, butter, and brandy.  Drizzle over pears and sprinkle with cinnamon and cloves. Roast pears, basting occasionally, until they are knife tender, about 35 to 40 minutes. Serve with whipped cream or ice cream.

FRUIT DIP

1 jar marshmallow creme (7oz) (Can also substitute vanilla yogurt and 2t sugar)
4 oz cream cheese
zest of one orange
1t ginger

Mix with a hand mixer until blended and serve with fresh fruit.

AUNT MART'S FRUIT SALAD (Annmarie)

1 lg can sliced peaches, drained
1 can pineapple chunks, do not drain
1 lg bag frozen strawberries, partially thawed
3 bananas, sliced
2T Tang
1/2 pkg instant vanilla pudding

Mix all together and chill for several hours. Fresh fruit can be substituted if in season.

SAUTEED PINEAPPLES (Giada de Laurentis)

1 can cubed pineapple
1T butter
2T honey
2T pine nuts, toasted  (*Store pine nuts in the freezer to keep them fresh.)
1t rum

Drain pineapple and pat dry with paper towels. Melt butter in skillet over med heat. When it browns, add pineapple and stir to coat. Add honey and rum, cook 5-7min. Remove from heat and stir in pine nuts.

CRANBERRY SALAD (Lara)

2 boxes cranberry jello
1 ½ c hot water
1 ½ c sugar
Orange, slice and remove seeds
2 apples, slice and remove seeds
1 bag fresh cranberries
1 can crushed pineapple, do not drain

Dissolve jello and sugar in hot water.. Grind oranges, apples, and cranberries in food processor or blender. Stir into jello mixture and add pineapple. Refrigerate.