Apple Berry Salsa with Cinnamon Chips

Apple Berry Salsa with Cinnamon Chips

Salsa Ingredients:

• 2 medium Granny Smith apples
• 1 cup strawberries, sliced
• 1 kiwi, peeled and chopped
• 1 small orange
• 2 tablespoons brown sugar
• 2 tablespoons apple jelly

Directions: Peel, core and finely chop apples. Chop kiwi and strawberries. Place in bowl and zest and orange over mixture. Cut and juice orange and pour liquid over the fruit. Add brown sugar and apple jelly and mix gently. Refrigerate.

Cinnamon Chip Ingredients:

• 4 (7-inch) flour tortillas
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon

Directions: Preheat oven to 400. Lightly brush tortillas with water. Combine sugar and cinnamon and sprinkle over tortillas. Cut each tortilla into 8 wedges and bake for 8-10 minutes.

Let cinnamon chips cool and then serve with salsa.

Source: K. Dodzweit

My notes: The only change I would make to this is to buy Cinnamon Chips instead of making them. This is a nice, light salsa, perfect for a luncheon appetizer.

Ham Puffs

Ham Puffs

Ingredients:

• 2.5 oz ham, chopped
• 1 small onion, chopped
  
• 1/2 cup shredded swiss cheese
• 1 egg
• 1/2 teaspoon dijon mustard
• 1/8 teaspoon pepper
• 1 package crescent rolls

Directions:
Combine first six ingredients and mix well. Roll out crescent dough and cut into 24 squares. Press one square into each cup of a mini muffin tin. Put one tablespoon of ham mixture in each cup. Bake at 350 for 13-15 minutes.

Source: K. Farmer

My notes: I substitute onion power for the small onion. To make up for the lack of bulk from the onion, I use closer to 3.5 ounces of ham and a little more than half a cup of cheese. If you can't find swiss cheese, you can substitute any other cheese. I generally use cheddar. These are a great appetizer to serve before a dinner party. It lends itself well to using another kind of meat protein in the place of ham. I've made them with bacon as well as turkey and they are delicous.

Goat Cheese, Walnut and Sun-Dried Tomato Spread

Goat Cheese, Walnut and Sun-Dried Tomato Spread

Ingredients:

• 4oz. goat cheese at room temperature

• 2/3c. coarsely chopped walnuts

• 4 oil-packed sun-dried tomato halves, drained and coarsely chopped

• 1 large garlic clove, coarsely chopped

• 1tsp. extra-virgin olive oil

• 1/4tsp. thyme

• salt and pepper

Directions: Combine all ingredients in a food processor until well blended but still slightly chunky.

Makes about 1 1/2c. Serve with baked pita chips, or crackers.

Source: Gina Gjurich

Christine's Artichoke Dip

1 package (8-oz.) cream cheese, softened (I use Neufenchal)
1 cup mayonnaise (I used Kraft “Light”)
1 cup sour cream (I used Light)
1 cup grated Parmesan cheese
2 cans (14-oz.) artichoke hearts, drained and finely chopped
2 cloves garlic, crushed
1/2 teaspoon fresh dill, optional

Directions:

Preheat over to 350°F. Combine all ingredients in a medium mixing bowl. Pour into oven-proof container. I like to use my Pampered Chef Mini Baker.

Bake for 30 minutes.

Serve with: Crunchy pita chips, Triscuits, or any other cracker you like!

Recipe Credit: Christine's Artichoke Dip, K. Farmer