Fruit Salsa

INGREDIENTS:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

DIRECTIONS:
In a large bowl, thoroughly mix kiwis, Golden Delicious apples,
raspberries, strawberries, white sugar, brown sugar and fruit
preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Coat one side of each flour tortilla with butter flavored cooking
spray. Cut into wedges and arrange in a single layer on a large baking
sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray
again with cooking spray.

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining
tortilla wedges. Allow to cool approximately 15 minutes. Serve with
chilled fruit mixture.

--Melissa

Sweet Onion Dip

INGREDIENTS

• 2 small sweet onions, chopped (Use as little or as much onion as you like, I think I used about 2 cups)
• 2 cups cups mayonnaise
• 2 cups cups shredded Swiss cheese
• Assorted crackers

DIRECTIONS:

In a large bowl, combine the onions, mayonnaise and cheese. Spoon into an ungreased 9-in.

pie plate. Bake, uncovered, at 350 degrees F for 25-30 minutes. Broil 6 in. from the heat

for 2-3 minutes or until bubbly. Serve with crackers.

*YOU CAN ALSO SERVE IT COLD. YOU DO NOT HAVE TO BAKE IT.

--Kasi

Black Bean & Corn Salsa

- 1 can of black beans (drained)

- 12 oz. corn

- 1 medium tomato (diced)

- 1 small red onion (diced)

- 2 cloves of garlic (finely chopped)

- cilantro (a lot)

- Salt and Pepper to taste

Joanie

Pesto Cheese Blossom

Ingredients

• 1 (8-ounce) package sliced provolone cheese
• 2 (8-ounce) packages cream cheese, at room temperature
• 20 pistachios, shelled
• 2 cloves garlic
• 1/2 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 1/2 cup pine nuts
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 3 ounces oil-packed sun-dried tomatoes

Directions

Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices. For the cream cheese layer, process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside. For the pesto layer, process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well.

With the machine running, add the oil in a fine stream. Scrape this mixture into a second bowl and set aside. For the tomato layer, drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor. Spread some of the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then remaining cream cheese mixture in the bowl. Cover with the remaining provolone. Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm. Remove the plastic wrap and invert the mold onto a serving platter. Serve with party crackers. This will keep in the refrigerator for up to 3 months.

--Annie

Chili Queso Dip

Ingredients:

• 1 lb.. Velveeta - cut into small chunks for easy melting
• 15 oz. can Hormel chili (no beans)
• 8 oz. Pace Picante salsa (medium)
  

Place all the ingredients into a microwave safe bowl. Microwave for 3 minutes at a time until fully melted. Stir in between.

Serve with chips, veggies or crackers.

--Lindsey