Fruit Salsa with Cinnamon Chips

brought by Sarah Shore

1 c. finely chopped fresh strawberries

1 medium navel orange, peeled and finely chopped

3 medium kiwifruit, peeled and finely chopped

1 can (8 oz.) crushed pineapple, drained

1 T. lemon juice

1-1/2 t. sugar

Cinnamon chips:

10 flour tortillas (8 in.) purchased or homemade*

¼ c. butter, melted

1/3 c. sugar

1 t. ground cinnamon

In a small bowl, combine the first six ingredients.  Cover; refrigerate until serving.

For chips, brush tortillas with butter.  Combine sugar and cinnamon; sprinkle over tortillas.  Cut each into eight wedges.  Place on ungreased baking sheets.  Bake at 350° for 5-10 minutes or just until crisp.  Serve with fruit salsa.

[Instead of using sugar, I just added some of the juice from the drained pineapple]

Yield: 2-1/2 cups salsa (80 chips)

*Sarah made fresh flour tortillas and spoiled all the woman at recipe group!

Bruschetta with Peach Salsa and Melted Brie

brought by Heather Brown
recipe from Cooking Light Magazine

• 2 cups chopped peeled peaches (about 4)
• 1 finely chopped red bell pepper
• ¼ cup chopped green onions
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sugar (to taste depending on sweetness of peaches)
• 1 tablespoon fresh lime juice
• 1 Dash cayenne pepper
• 1 French bread baguette, (8-ounce) cut into 24 slices
• 4 ounces chilled Brie cheese, cut into 24 pieces

Preheat broiler.
Combine first 7 ingredients; set aside.

Arrange bread slices in an even layer on a baking sheet. Top each bread slice with 1 piece of cheese; broil 3 minutes or until cheese melts and bread is toasted. Remove pan from oven. Top each bread slice with about 1 1/2 tablespoons salsa; serve immediately.

Orange Bars

brought by Heather Brown

1 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
4 eggs
2 teaspoons pure orange extract
zest from 1 orange

1 recipe Orange Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Whisk together flour, granulated sugar, and salt in a bowl. In another bowl beat with a mixer butter, eggs, orange extract and orange zest after combined beat in flour mixer until well blended.Pour batter into prepared pan and bake for 30 minutes, or until light golden brown (mine was done at 25 min) and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.

Orange Cream Cheese Frosting:

1 (8-ounce) package cream cheese, softened (low fat is fine)
4 tablespoons softened unsalted butter
3 cups powdered sugar (or to taste can add up to 3/4 cup more)
2 tablespoons orange zest
2 tablespoons real orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over bars.

I only used about 3/4 of the frosting on the bars I brought to recipe group. It just seemed like too much frosting [*gasp* if you can have such a thing].

Layered Greek Dip

brought by Heather Brown

adapted from RecipeGirl.com

1 (8 ounce) package cream cheese, softened (strained Greek yogurt works as well)
1 Tbs freshly squeezed lemon juice
1 tsp dried Italian seasoning
2 cloves garlic, minced
1½ cups prepared hummus (I used Cedars brand for Recipe Group night)
1 cup finely chopped cucumber
1 cup finely chopped tomato
½ cup chopped pitted Kalamata olives
½ cup crumbled feta cheese (reduced fat is fine)
1/3 cup sliced green onions
pita chips 

Directions

1. In medium mixing bowl, cream together cream cheese, lemon juice, Italian seasoning, and garlic with rubber spatula until smooth and well-combined.

2. Spread cream cheese mixture into deep 9-inch pie plate or platter. Spread hummus on top of cream cheese layer. Sprinkle on cucumber, then tomato, olives, feta, and green onions.

3. Cover and refrigerate for 2 to 24 hours. Serve with pita chips or tortilla chips.

Servings: 16
Yield: About 2 1/2 cups of dip

Hot Ham and Cheese Sandwiches

recipe from Michelle Bird

brought by Jamie Cook

This recipe is perfect for a bridal/baby shower. You can make them at home and then cook them at the host’s house, allowing the butter to set on the way. Or you can serve them cold. Either way, they are delicious.

2 dozen small rolls

8 oz swiss cheese

12 oz deli thin sliced ham

1 ½ tbsp poppy seeds

1 ½ tbsp prepared mustard

1 stick margarine or butter, melted

½ tsp Worcestershire sauce

1 tbsp minced onion

Split rolls, spread with miracle whip or mayo. Put in ham and cheese. Mix rest of ingredients together and stir well. Spoon mix over sandwiches in 9x13 pan. Leave uncovered until butter sets. Cover with foil. Bake 15 minutes at 350 degrees. These can be refrigerated and also are great served cold.

Chicken Pesto Sandwiches

brought by Anne Leymaster

chicken breast

pesto

sliced tomato

mayo

yummy bread

Grill chicken breast on bbq, flavor with your favorite bbq sauce. Prepare the sandwich with pesto, mayo, and tomato. Such an easy sandwich for aquick fix or bbq party. enjoy!

Cold Cut Roll-Ups

brought by Erin Orton

2 large tortillas/wraps

1/4 lb deli meat

4-6 slices of cheese

Mix the following ingredients to make sauce.

1/4 cup reduced fat cream cheese

1/4 teaspoon onion powder

1/4 teaspoon parsley

Spread sauce on tortilla or wrap. Then layer meat and cheese on top of sauce. Roll up and eat.