Fruit Salsa and Cinnamon Chips

I have heard so many people talk about this fruit salsa recipe I got from allrecipes.com
I heard announced at church that during our next weeknight activity we were supposed to bring a fruit dish. I thought this was a perfect excuse to try it out. Everyone loved it. it was fun to make and the cinnamon sugar chips, were so good. People could not believe they were baked and not fried. I have heard you can buy these chips, but I looked everywhere and could not find them. I am happy I made them myself.

Enjoy it as a summer appetizer or an easy dessert."

Ingredients:

2 kiwis, peeled and diced 2 Golden Delicious apples - peeled, cored and diced 8 ounces raspberries 1 pound strawberries 2 tablespoons white sugar you can add whatever fruit you would like I added to this fresh blueberries and pears.

1 tablespoon brown sugar 3 tablespoons fruit preserves, any flavor 10 (10 inch) flour tortillas butter flavored cooking spray 2 cups cinnamon sugar

Directions:

1.	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.
2.	Preheat oven to 350 degrees F (175 degrees C).
3.	Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and in a zip lock bag add cinnamon sugar mixture ading a few wedges at a time shake until covered then remove and arrange in a single layer on a large baking sheet. Spray again with cooking spray.
4.	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

Stuffed Mushrooms!

Even if you are not a mushroom lover, try these they are great!
I saw these on Pioneer woman a while ago and bookmarked them to make it, but forgot until my friend from college, the girl who ate everything Chisty put them on her food blog. I made them for Christmas dinner appetizers. They were so good! My dad just kept saying Nicole these are unbelievable!!! over and over. they were quite tasty if I do not say so myself. they would make a great appetizer for new years celebrations!!!



Prep Time: 30 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 8

Ingredients
24 ounces, fluid White Button Mushrooms
⅓ pounds Hot Pork Sausage
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
8 ounces, fluid Cream Cheese
1 whole Egg Yolk
¾ cups Parmesan Cheese, Grated
⅓ cups Dry White Wine
Salt And Pepper, to taste
Preparation Instructions
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

cheese ball

I had this at a baby shower and I thought it was just delicious!

Here's the recipe for the cheese ball:

2 8oz. pkg. cream cheese
2 tsp. Bon Appetit (The only place I've found it was Albertsons)
1/4 tsp cream style mustard (I just put a squirt in)
3 stalks green onion--chopped

Mix all ingredients together and form into a ball. I let that sit in the fridge overnight, but you don't have to.
Roll in chopped walnuts and parsley.

Artichoke dip

1 (14 ounce) jar artichoke hearts, in water drained and quartered
1 cup mayonnaise ( I use light)
1 cup grated Parmesan cheese (not from the green can!!!!)
1 (8 ounce) package cream cheese, softened (Also light)
1 (4 ounce) can chopped green chile peppers
2 cloves crushed garlic
3 green onions sliced
1/2 t cayenne pepper
salt and pepper
In a medium bowl, mix the artichoke hearts, mayonnaise, 3/4 cup Parmesan, cream cheese and green chile peppers, garlic, onions and seasoning. Scoop the mixture into a pie pan or medium baking pan. Top with the remaining 1/4 cup of Parmesan.
Bake for 25 minutes or until bubbly and slightly browned. Serve warm.