Fruit Salsa

2 kiwis, peeled and diced
2 Golden Delicious apples, peeled, cored and diced
8 ounces of raspberries (I put these in whole)
1 pound of strawberries, cut in half and then quartered
2 tablespoons of white sugar
1 tablespoon of brown sugar
3 tablespoons of fruit preserves, any flavor (I use strawberry preserves)
1 tablespoon of fruit freshener (optional)

Other options:
I use blackberries in this recipe when available.
You can use other fruits when they are in season.

Serve with 2 bags of Stacy’s Cinnamon sugar pita chips

Cinnomon-Sugared Nuts

1 Tbsp slightly beaten egg white
2 cups pecan halves, unblanched almonds, or walnut haves
1/4 cup sugar
2 tsps ground cinimon
1/4 tsp nutmeg
1/4 tsp ground cloves

Mix egg whites and nuts until they are coated and stickly.
Mix remaining ingredients and sprinkle over nuts

spread in ungreased pan

Bake @ 300 degrees for 30 minutes or until toasted.

Seve slightly warm

chicken salad

2 1/2 to 3 cups diced cooked chicken
1/2 cup diced celery
3 to 4 tablespoons finely chopped purple onion
1/4 to 1/2 cup mayonnaise, or more, to taste
2 teaspoons lemon juice
Dash pepper
dash celery seed
dash old bay
few drops of mustard
Salt to taste



OK, so I haven't made this yet, and I kinda made up some of it based on something someone told me. I'll try it soon

Walnut Pumpkin Roll Dessert

Ingredients:
· 3 Eggs
· 1 cup granulated sugar
· 2/3 cup canned pumpkin
· 1 cup cake flour
· 1 tsp. baking soda
· 2 tsp. ground cinnamon
· 1 cup walnut pieces
· Powdered sugar

Cream Cheese Filling
· 1 package cream cheese (8 oz), softened
· 1 ½ cups powdered sugar
· ¼ cup butter/margarine , softened
· ¾ tsp. vanilla


· Heat oven to 375°F. Line jelly roll pan, 15 ½ x 10 ½ x 1 inch, with aluminum foil; grease generously.
· Beat eggs in large bowl on high speed 5 minutes until very thick and lemon colored. Gradually beat in granulated sugar and pumpkin.
· Gradually add flour, baking soda and cinnamon, beating just until batter is smooth. Pour evenly into pan. Sprinkle with walnuts.
· Bake 10 to 15 minutes or until toothpick comes out clean.
· Immediately loosen from edges of pan; invert into towel generously sprinkled with powdered sugar. Carefully remove foil. While hot, carefully roll cake and towel from narrow end. Cool on wire rack.
· Unroll and spread with cream cheese filling. Roll up; wrap in plastic wrap. Refrigerate 2 hours. Sprinkle with powdered sugar. Refrigerate any remaining cake.

Cream Cheese Filling:
· Beat powdered sugar, cream cheese, butter/margarine and vanilla on medium speed until smooth.

Makes 10 to 12 servings.

Dillweed Dip

My favorite dip. I love serving this in pampered chef chilizane because the dip stays cold for hours.

1 Round corn rye, hollowed (I've also used pretzels)
8 oz Sour Cream
1 cup Mayo
1 Tsp Dillweed
1 Tbsp minced dry onons
1 Tbsp Parsley Flakes
1 tsp Dry Mustard
Dash of Salt

Combine the ingredients, best to do it the night before so the flavors really come out.

Serve by placing the dip inside the corn rye and the rye arround it on a platter.

Cocktail Meatballs

5 lbs Package Italian Style Meatballs
2 - 12 oz Chili Jars (Heinz)
1 - 32 oz Grape Jelly
Cook on high in the crockpot for 2.5 - 3 hours

Serve Warm

Broccoli Salad

1 large broccoli head, chopped fine
1 medium Onion (I've been known to use minced onions)
1/2 bacon bits
4 oz cheddar cheese
Combine with dressing

Dressing:
1/2 cup mayonaise
1 Tbl Vinegar
4 Tbsp Sugar

I've been known to double this recipe.

McCormick Pasta Salad

1 lbs very thin spaghetti, broken in 3rds (I use rotini)
1 bottle of McCormick Salad Dressing Supreme

Dice Veggies:
1 small Onion
1 medium Cucumber
1 mediaum tomato
1 small green Pepper
16 oz Zesty Italian Dressing


Mix and serve or refrigerate