Apple Salsa with Cinnamon Tortilla Chips
2 medium tart apples, chopped (recommend Granny Smith)
2 teaspoons lemon Juice
1 cup fresh strawberries, chopped
2 medium kiwi fruit, peeled and chopped
1 small orange
2 tablespoons brown sugar, firmly packed
2 tablespoons apple jelly, melted
Cinnamon Tortilla Chips
8 (8-inch) flour tortillas
1/4 cup granulated sugar
2 to 4 teaspoons ground cinnamon
In a large bowl, toss the chopped apples with the lemon juice to keep from browning. Add the chopped strawberries, and kiwi.
Grate about one tablespoon of orange peel (the zest) into the bowl. Then slice the orange in half and squeeze out about 3 tablespoons of the orange juice. Make sure to remove and seeds from the orange so they do not get into your salsa. Stir in the brown sugar and jelly; set aside.
To prepare the cinnamon tortilla chips, brush both sides of the tortillas with a tiny bit of water, just enough to allow the sugar and cinnamon to stick.
Blend together the sugar and cinnamon and sprinkle it lightly over the tortillas, turning to cover both sides. If you have an empty spice shaker, it works well to double the mixture and sprinkle it over the tortillas from the shaker. Any leftover sugar and cinnamon is perfect for preparing cinnamon toast, quick and easy.
Cut each tortilla into 8 equal pie-shaped wedges as you work and place the pieces in a single layer on a baking sheet that has been lightly coated with a non-stick cooking spray or a thin brush of butter.
Bake the cinnamon coated tortillas in a preheated 400 degree F degree oven for 6 to 8 minutes or until lightly browned. Cool until crisp, then serve with the apple salsa on the side.
1 (20 ounce) can pineapple chunks
1/2 cup vinegar
1 cup granulated sugar
2 tablespoons mint flakes
Red or green food color
Drain syrup from pineapple. To the syrup add vinegar, sugar and mint flakes. Stir to dissolve sugar and bring to a boil. Cover and simmer 10 minutes. Remove from heat; keep covered and set aside to cool.
Strain to remove mint flakes. To the liquid add 1/4 teaspoon (about 25 drops) red or green food color; stir. Add pineapple chunks. Store in a covered dish or jar in refrigerator.
Spiced Pineapple Pickups
1 large can pineapple chunks
3/4 cup vinegar
1 (4-inch) stick cinnamon
1 1/4 cups granulated sugar
6 to 8 cloves
The day before serving, drain syrup from pineapple. To a saucepan, add all ingredients; bring to boil. Refrigerate unitl serving time. Drain well. Serve ice cold with wooden picks.
Pound Cake Canapes with Strawberry Kiwi Syrup
2 cups sliced strawberries
1 ripe kiwi, peeled and sliced, then quartered
1/2 cup granulated sugar
5 ounces cream cheese (at room temperature)
8 slices pound cake, thawed (cut into 1/2-inch thick slices)
2 tablespoons milk
1/4 teaspoon coconut extract
2 tablespoons butter
Combine strawberries, kiwi and sugar in a bowl; toss and set aside.
Separate four slices of cake and spread each with 2 teaspoons cream cheese. Place the remaining slices on top to make sandwiches.
Beat egg, milk and coconut extract together. Transfer to a semi-flat dish into which the cake can be dipped. Melt 1 tablespoon butter in a 10-inch skillet to coat the bottom of the pan. Dip both sides of two of the sandwiches in the egg batter, place in the pan and saut
Frosted Party Cantaloupe
8 ounces cream cheese, softened
2 tablespoons milk
Mixed fresh fruit
Mint leaves or parsley (for garnish)
Whole strawberry or cherry (for garnish)
Peel one cantaloupe and cut across bottom. Clean out seeds from center. Pat dry. Make mixture of fresh fruit such as fresh pineapple, strawberries, honeydew melon, grapes, blueberries, bananas, oranges and kiwi. Pack center of cantaloupe with fresh fruit and put onto serving tray.
Beat cream cheese and milk with mixer until spreading consistency. Frost cantaloupe with this mixture and coat with toasted coconut. Top with mint leaves or sprig of parsley centered with cherry or strawberry. Surround cantaloupe with remainder of fresh fruit. Use party picks for serving fruit and slice cantaloupe from center top to bottom, in small wedges.
Serves about 12 to 15.