HoHo Cake Roll

6 squares Bakers Semi-Sweet Chocolate, divided (I used chocolate chips)
6 Tbsp butter
1 cup granulated sugar
4 eggs
1 cup flour, divided
1/2 tsp baking soda
2/3 cup water

Heat oven to 350 degrees
Line 15x11x1 inch pan with parchment paper

Microwave 3 chocolate squares and butter in a medium microwaveable bowl on high 1 1/2 to 2 min. or until butter is melted.  Stir until chocolate is completely melted.  Add granulated sugar; mix well.  Beat eggs in large bowl with mixer on high speet 3 minutes or until thickened.  Blend in chocolate mixture.  Add 1/4 cup flour and baking soda; beat just until blended.  Add remaining flour alternately with water, beating well after each addition.  Spread evenly into prepared pan.

Bake 15 minutes or until top of cake springs back when touched;  sprinkle with 1/4 cup powdered sugar.  Immediately invert cake onto a large piece of parchment paper; remove pan; carefully peel off the paper.  Starting at one short side, roll up cake and new parchment paper; cool on wire rack.

Cream filling

5 T flour
1 cup milk
1/2 cup butter not melted
1 cup sugar
1 tsp vanilla
1/2 tsp salt

Cook flour and milk until thick and set aside to cool.  In a bowl whip together the remaining filling ingredients until fluffy.  Add milk and flour mixture and beat together until very stiff. 


When cake is cool, unroll cake carefully; Spread cream filling onto the cake, completely covering the top of the cake.  Gently re-roll the cake and put seam side down on platter.

Frosting

Microwave 3 ounces of chocolate and 1 1/2 cups Cool Whip Whipped topping in a microwaveable bowl on HIGH 1 to 1/12 minutes or until chocolate is completely melted and mixture is well blended, stirring after 1 minute, cool 2 minutes; spread on cake.  Refrigerate for 1 hour.

Chocolate Decadence Cake

12 ounces semisweet chocolate chips
4 (1 ounce) squares unsweetened chocolate
1 1/2 cups butter, melted
1 3/4 cups white sugar
1/2 cup water
7 eggs
2 cups whipped cream

Preheat oven to 350 degrees.  Grease a 10-inch round pan and line bottom with parchment paper. 
Chop chocolate squares and place in a large bowl with chocolate chips.  Add melted butter.  Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate.  Stir until smooth.
In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick.  Fold in chocolate mixture.  Pour batter into 10 inch pan.
Place 10 inch pan in the oven.  Place a pan of water in the oven also.
Bake at 350 degrees for 40 to 50 minutes.  Remove from oven.  Cool and refrigerate for several hours.
Dip pan in hot water to remove cooled cake.  Garnish with whipped cream and raspberries. 

Cherry Strip

1 cup shortening
4 cups flour
3 tsp baking powder
1 tsp vanilla
1 cup sugar
3/4 to 1 cup milk
1 tsp salt

Mix sugar, flour, salt and baking powder; cut in shortening and add milk and vanilla.  Pat 3/4 of the dough in jelly roll pan; spread 2 cans of cherry pie filling on dough.  Roll rest of dough out and make strips to go on top.  Bake at 350 degrees for 30 minutes.  Make a thin glaze of:
1 cup powdered sugar
1 tsp vanilla
1/4 cup milk
Beat well; drizzle this on warm cherry strip dessert.

17 Bean & Barley Soup

2 Cups Trader Joe's 17 Bean & Barley Soup Mix
2 - 32 oz. Trader Joe's Vegetable Broth
1 Cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 cup bell pepper, chopped
1 tsp dried basil
1 clove garlic, minced
2 Tbs olive oil
1/2 tsp italian  seasoning
1 can Trader Joe's Fire Roasted Tomatoes
Salt  Pepper to taste

Soak beans over night in a large pot of water, then rinse and drain.  Put all ingredients in a crock pot and cook until beans are tender, approx 6 hours on low.

Black Bean Salad

1 15 oz can of black beans, thoroughly rinsed and drained
1 1/2 cups frozen corn, defrosted
1/2 cup chopped green onions
2 fresh Jalapeno peppers, seeded and minced
3 fresh plum tomatoes, seeded and chopped
1 avocado, peeled, seeded, and cut into chunks
1/2 cup fresh cilantro, chopped
1/2 cup fresh chopped basil
2 Tbsp lime juice
1 Tbsp olive oil
salt and pepper to taste

Combine in a bowl.  Chill before serving.
I like to eat this as a dip with organic corn chips

Spaghetti Sauce

4 onions
4 Cloves garlic
1 green bell pepper, chopped
1/2 cup vegetable oil
16 cups chopped Tomatoes
2 Tbs dried Oregano
2 Tbs dried Basil
1/2 cup chopped parsley
2 Tbs salt
3/4 tsp ground black pepper

Combine all ingredients in a large stainless steel pan, bring to a boil, boil for 30 minutes.  Put in sterilized jars, hot water bathe them for 20 minutes.

When ready to serve spaghetti, add ground beef and a can of tomato paste and a can of water to a jar of sauce.  Serve with spaghetti or spaghetti squash.

Zucchini Brownies

1 cup almond butter (or natural peanut butter)
1 1/2 cup grated zucchini
1/3 cup raw honey
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
3/4 - 1 cup dark chocolate chunks (semi sweet chocolate chips)

Preheat oven to 350 degrees. Combine all ingredients in a large pan.  Pour into a greased 9x9 inch baking pan.  Bake 25-30 minutes or until a toothpick comes out clean.

No flour in this recipe, and it is pretty good.

Basil Pesto

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts or slivered almonds
2/3 cup extra virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino Cheese or Parmesan cheese

Chop up the cheese in the food processor, add the garlic cloves and pine nuts. Add the basil leave, add 1/2 cup of the oil and process until fully incorporated and smooth.  Season with salt and pepper.


If using immediately, add all the remaining oil and pulse until smooth.  Can add to pasta right now.

If you put it in the refrigerator, cover with saran wrap in the container.  When the air touches pesto it will oxidize and turn dark.  Keep closely covered with plastic wrap to minimize this.  Will not hurt anything.

If freezing, transfer to an air tight container and drizzle with remaining oil over the top and cover with plastic wrap.  Freeze for up to 3 months.  Thaw and use.

Uses:
On Pasta,
On sandwiches in place of Mayo
Mixed with cream cheese on bagels
On chicken
etc.

Chili Base

2 quarts peeled and chopped tomatoes
1 1/2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
3/4 cup chopped bell pepper
1/4 cup chopped chili pepper (I used Pablano and Jalapeno Peppers)
3 cloves garlic, chopped
1 Tbs Salt
1/2 cup chili powder
1Tbs Cummin

Combine tomatoes, onion, carrot, celery peppers and garlic in a large (non-reactive) cooking pot.  Bring to a boil; cover and cook at a slow boil for 30 minutes, until tender.  Put in sterilized jars and Hot Water bath them for 20 minutes boiling. 

Use this as a base for your chili.  Add ground beef, tomato sauce, Beans of your choice. 

Yummy

Scalloped Hash Browns

1- 2 lb. bag Frozen Hash Browns
1/2 cup butter, melted
1 tsp salt
1/4 tsp pepper
1 Tbs Minces Dried Onions
1 can Cream of Chicken Soup
1 Pint sour  Cream
2 cups Cheddar Cheese - grated

Topping:
1 Sleeve of Saltine Crackers, crushed
1/4 cup Butter, melted

Thaw hash browns and combine with butter, salt and pepper.  Add onions and mix with soup and sour cream.  Mix in the Cheddar Cheese and pour into a 3 quart casserole dish.  Combine cracker crumbs and butter and cover the potatoes.

Bake at 350 degrees for 45 minutes to 1 hour.
Serves 16

Shari's Sugar Cookies

1 cup sugar
1 cup butter
1 large egg - beaten
1/2 tsp soda
1/2 tsp salt
1/2 tsp cream of tarter
2 cups flour
Mix together and cool slightly.  Roll on dusted (w/flour) surface and cut into shapes.   Bake at 350 Degrees F for approx 6 minutes on ungreased cookie sheets.
Do not over cook.

Tapioca Salad

3 pgs vanilla tapioca pudding
1 medium carton Cool Whip
1 med can pineapple, drained
Cook pudding and let cool.  Add remaining ingredients. 

Cookie Cake (Texas Sheet Cake)

Combine:  2 Cups flour
2 cups sugar

Boil together: 
2 sticks butter
4 Tbs Cocoa
1 cup water

Pour over flour mixture and mix. 

Add:
1/2 cup Buttermilk or regular milk
1 tsp soda
1 tsp vanilla
2 beaten eggs

Mix and pour into greased cookie sheet.  Bake at 400 Degrees F for 20 Minutes.  Frost as soon as you remove from oven. 

Frosting
1 Stick Butter
1 Tbs Cocoa
6 Tbs Milk
Bring to a boil, remove from heat and add enough powdered sugar to thicken. Spread on cake.

Chocolate Mayonaise Cake

1 cup sugar
2 cups flour
4 Tbs Cocoa
2 Tsp soda
1 pinch salt

Add:
1 cup Mayo
1 cup cold water
1 Tbs vanilla

Bake at 375 Degrees F for 25 minutes or until done

Hershey Brownies

1 Cup Sugar
1/2 cup butter
4 Eggs
1 Lg can Hershey Syrup
1 cup flour
1/2 cup chopped nuts (optional)
Pinch of salt
pour into greased and floured large cake pan and bake at 350 Degrees F for 25 minutes.

Frosting
1 Cup Sugar
6 Tbs Butter
6 Tbs Milk
Bring to a boil for 1 minute
Remove from heat, add 1/2 cup chocolate Chips.  Beat until thick enough to spread.

Ten Minute Chocolate Oatmeal Cookies

2 Cups sugar
1/2 cup milk
1/2 cup butter

Boil to soft ball stage
Add:
1/2 tsp vanilla
6 Tbs Cocoa
3 Cups oatmeal
Pour liquid  over dry ingredients and mix well.  Diip out with Tsp onto foil.

Peanut butter fudge

2 cups sugar
1 cup milk
1 T Butter
1 pinch salt
Cook to soft ball stage

Add:
1 cup Peanut Butter
1 tsp vanilla

Stir until it thickens.  Put on buttered plate. 

Peanut Butter Bars

1 cup butter
1 cup sugar
1 cup brown sugar
2/3 cup peanut butter
2 eggs
1 tsp soda
1 tsp salt
1 tsp vanilla
2 cup oatmeal
2 cup flour

Bake at 350 Degrees for 15-20 minutes.  I bake in a Pampered chef stone cookie sheet,

Frosting

1/4 cup butter
1/3 cup peanut butter
4 oz cream cheese
1 1/2 cup powder sugar
Cream together and spread on bars when they come out of oven.

Crock Pot Apple Butter

5 1/2 lbs apples, cored and peeled and finely chopped
4 cups sugar
2-3 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt

Place apples in a large bowl, combine sugar, cinnamon, cloves and salt.  Pour over apples and mix well.  Place in crock pot, cover and cook on high for 1 hour.  Decrease heat to low; cover and cook on low for 9-11 hours or until thickened and dark brown.  Stir occasionally.

Uncover and cook on low for 1 hour longer.   If desired, whisk until smooth.  Spoon into freezer containers, leaving 1/2-inch head space.

Cover and freeze

Twinkie Cake

1 box Lemon Cake Mix
1/4 cup oil
1 1/2 cup water
1 pkg instant lemon pudding
2 eggs
1 cup milk
1/2 cup shortening
5 T flour
1/2 cup butter
1 cup sugar
1 tsp vanilla
1/2 tsp salt

Combine cake mix, oil, water, pudding and eggs in a mixing bowl.  Beat and pour into greased and floured 9x13 pan.  Bake according to package direction.  Remove from pan and cut horizontally while hot with string or dental floss to make 2 layers.  Do not remove top layer until completely cool. 

Cook flour and milk until thick and set aside to cool.  In a bowl whip together the remaining filling ingredients until fluffy.  Add milk and flour mixture and beat together.  Use all filing between layers of cake. 

Refrigerate for 1 hour before serving and slicing.

Ham Balls

3 1/2 lbs ground ham loaf (fareway)
3 1/2 lbs ground lean beef
3 eggs, beaten
2 cups milk
3 cups graham crackers crumbs
2 cans (10 3/4 oz) tomato soup
3/4 cup vinegar
2 1/2 cps packed brown sugar
1 tsp prepared mustard

In a large bowl, combine first 5 ingredients.  Using 1/3 cup measure, shape mixture into 2-in balls.  Place in two large shallow roasting pans.  Combine all remaining ingredients; pour over balls.  Bake at 325 degrees F for 1 hour, basting frequently with sauce.  Yield:  15 servings. 

Chocolate Chip Cookies

3/4 cup Butter Flavor Crisco
1 1/4 cup Firmly packed brown sugar
2 Tbsp Milk
1 Tbsp Vanilla Extract
1 Large Egg
2 Cups All Purpose flour
1 Tsp Salt
3/4 Tsp Baking soda
1 Cup Semi-Sweet chocolate chips

Preheat oven to 375 Degrees F.
Beat shortening and brown sugar in large bowl with an electric mixer at medium speed until light and fluffy.  beat in milk, vanilla and egg.  Stir in flour, salt and baking soda.  Blend in Chocolate chips.  Drop by rounded measuring tablespoons 2-inches apart onto ungreased cookie sheets.  Bake 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.  Cool 2 minutes on cookie sheet.  transfer cookies to cooling rack. 

Makes 3 dozen

Monster Cookies

1/2 lb butter, softened
1/2 cup white sugar
1 1/2 cup brown sugar, packed
2 whole eggs
1 Tbs Vanilla Extract
1 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
2 tsp kosher salt
1 1/2 cups oats (either regular or quick)
1/2 cup M & M's (more to taste)
1/2 cups pecans, optional
3/4 cup chocolate chips (milk or semi-sweet)
1/2 cup peanut butter chips
2 1/4 cups Rice Krispies

Preheat oven to 375 Degrees F

Cream butter with sugars until fluffy.  Add eggs one at a time, beating well after each addition.  Add vanilla and beat.  Combine flour, baking soda, baking powder and kosher salt.  Add to mixing bowl and mix till combined.  Add remaining ingredients in desired quantities.  Add Rice Krispies at the very end, mixing just until combined.  Do not over mix!!

Use a cookie scoop to scoop balls of dough onto a cookie sheet.  Bake until golden brown, then allow to cool on a rack. 

Pie Crust

1 cup butter Flavored Crisco
2 Cups Flour
1/4 tsp salt
1/4 cup Ice Water

Mix 1st 3 ingredients until crumbly; cool in refrigerator for 15 minutes.  Add Ice water, mix and kneed until able to form into a ball.  Makes 2 pie crusts.

The ice and cooling is the most important steps. 

Wild Rice Meat Loaf

2 eggs, beaten
4 cups cooked wild rice
2 cups shredded cheddar cheese
1 cup dry bread crumbs
1 cup finely chopped onion
1/2 cup all purpose flour
1 1/4 tsp salt
3/4 tsp pepper
1 tsp rubbed sage (Optional)
1 pound uncooked lean ground beef

In a large bowl, combine the first 9 ingredients.  Crumble beef mixture over mixture and mix well.

Firmly press into a greased 9-in x 5-in loaf pan.  Bake, uncovered, at 350 Degrees F for 70 minutes.  Cover with foil during the last 15 minutes if the top is browning to quickly.  Yield 4-6 servings.

Vegetable Juice Cocktail

15 lbs tomatoes, coarsely chopped (8 quarts)
1 lg Green Pepper, finely chopped
2 lg onions, finely chopped
1 1/2 cups diced celery
2 bay leaves
2 tsp Basil
1 Tbsp Salt
2 Tsp prepared Horseradish
1/2 tsp pepper
3 Tbsp sugar (Optional)
2 Tsp Worcestershire sauce
1/2 cup lemon juice (or to taste)

Put all ingredients except lemon juice in 12 qt or larger pot and simmer 30 minutes or until veggies are soft. Remove basil leaves (if fresh are used)

Press vegetables through a fine sieve/food mill to remove seeds, etc.

Return juice to pot, stir in lemon juice to taste and bring to a boil.

Quickly pour into clean jars leaving 1/2" headspace, seal.

Process in boiling water bath 30 minutes.  Yield 6-7 quarts.

Homemade Flour Tortillas

4 cups all purpose flour
1 tsp salt
2 tsp baking powder
2 Tbs lard
1 1/2 cups water

Whisk the flour, salt and baking powder together in a mixing bowl.  Mix in the lard with our fingers until the flour resembles cornmeal.  Add the water and mix until the dough comes together.  Place on a lightly floured surface and knead a few minutes until smooth and elastic.  Divide the dough into 24 equal pieces and roll each piece into a ball. 

Preheat a large skillet over medium high heat.  Use a well floured rolling pin to roll a dough ball into a thin, round tortilla.  Place into the hot skillet, and cook until bubbly and golden; flip and continue until golden on the other side.  Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Chocolate Chip Pie

1  unbaked 9-inch deep-dish pie shell
2 large eggs
1/2 cup all purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter, softened
1 cup Semi Sweet Chocolate Chips

Preheat oven to 324 Degrees F
Beat eggs in large mixer bowl on high speed until foamy.  Beat in flour, granulated sugar and brown sugar.  Beat in butter.  Stir in chocolate chips.   Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edges and center comes out clean.  Cool on wire rack.  Serve warm with whipped cream or ice cream, if desired.

Black Bean Tortilla Bake

1 lb Italian Sausage
1 clove Garlic
1/2 cup chopped onion
1 cup chopped tomatoes (I used frozen)
1/2 tsp chili powder
2 tsp cumin powder
1 (8-ounce) can tomato sauce
1 cup salsa
1 (16-ounce) can black beans, rinsed and drained
1 Tbs chopped cilantro
Salt to taste
Pepper to taste
12 soft corn Tortillas
8 ounces cheddar or Mexican fiesta cheese, reserve 2 Tbs cheese for topping. 

Preheat oven to 350 Degrees.  Cook Italian sausage, garlic, onions, tomatoes, cumin and chili powder.  Cook on medium heat until onion is tender.  Add tomatoes and tomato sauce and cook 5 minutes more.  Stir in beans, salsa, cilantro, salt and pepper.  Spray 9-inch square baking dish with cooking spray.  Layer 4 tortillas, 1/3 cheese, and 1/3 of the Italian sausage mixture; repeat 2 more times.  Top with reserved 2 tbs cheese.  Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.  Makes 9 servings. 

Bourbon Chicken (Mall Chicken)

2 lbs boneless chicken breasts, cut into  bite-size pieces
1-2 Tbs Olive oil
1 garlic clove, minced
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 Tbs ketchup
1 Tbs cider Vinegar
1/2 cup Water
1/3 cup Soy Sauce

Heat oil in a large skillet, add chicken pieces and cook until lightly browned.  Remove Chicken.  Add remaining ingredients, heating over medium Heat until well mixed and dissolved.  Add chicken and bring to hard boil.  reduce heat and simmer for 20 minutes.  Serve over hot rice and enjoy.

Oreo stuffed Chocolate Chip Cookies

1/2 lb softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 Tbs pure vanilla
3 1/2 cups all purpose flour
1 tsp salt
1 tsp baking soda
10 oz bag chocolate chips
1 bag Oreo Cookies, I used double stuff

Preheat oven to 350 Degrees F

In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined. 

In a separate bowl mix flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips.  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed in dough.  Place onto a parchment lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to liking.  Let cool for 5 minutes before transferring to cooling rack.  Serve with a tall glass of milk.

Makes about 2 dozen Very Large Cookies. 

Lentil Soup

1 Fennel bulb
1 Leak
2 onions, chopped
1/2 cup olive oil
1 lb carrots, sliced
2 cloves garlic
3 stalks celery, sliced
1 bay leaf
2 tsp dried basil
1 can fire roasted tomatoes (trader Joes)
1 lb shredded cabbage
2 cups dry lentils
 14 cups water
3 cups spinach or cooking greens, rinsed and thinly sliced
2 Tbs Bragg Apple cider vinegar
Sea Salt and Ground black pepper to taste

In a large soup pot, heat oil over medium heat.  Add onions, carrots, celery, cabbage, leaks, fennel and garlic, cook and stir until onion is tender.  Add bay leaf, and basil, cook for 2 minutes.  Stir in lentils, and add water and tomatoes.  Bring to a boil and simmer for at least 1 hour.  Add spinach, and vinegar and salt and pepper to taste.  Serve.  Season with more salt, pepper and vinegar if desired.

Garden Ratatouille

4 tsp olive oil
1 cup onion, chopped
1 pint frozen tomatoes, thawed
1 qt Mix of frozen Eggplant, zucchini, green tomatoes, thawed
1 cup Red Bell Pepper
2 cloves garlic, minced
1 tsp sea salt
1 tsp black pepper
1 tsp garlic rosemary seasoning

Heat oil in a large skillet over medium-high heat.  Add onion and pepper and saute until tender.  Add Vegetables (Not the thawed juice) and garlic.   Cover and simmer for 20 to 30 minutes.  Cook uncovered for the last 5 to 10 minutes to thicken up the juice. 

Parsley Garlic Salad Dressing

1/2 Bunch fresh Parsley, Chopped
2 garlic cloves, minced.
1/2 cup Grapeseed oil
1/4 cup fresh lemon juice
1 tsp Sea Salt

Combine all ingredients in a blender or magic bullet, mix until smooth.  Serve Chilled.

Italian Dressing

1 Tbs Salt
1 Tbs Mustard
1 Tsp Honey
1 Tsp Black Pepper
3/4 cup Bragg Apple Cider Vinegar
1 1/4 cup Grapeseed Oil
2 Cloves Garlic
1 Tbs Dried Onions

Blend up in blender or Magic Bullet.

Put in Refrigerator overnight for best flavor. 

Spaghetti Squash Nachos

1/2 whole Spaghetti Squash (Small Size)
1 Tbs Butter
2 whole green onions
8 whole corn tortillas
1/2 cup Olive Oil
1 cup Shredded Jack Cheese
1 tsp Hot Sauce
Salt and Pepper to taste

Preheat oven to 350 Degrees F.

Cut the spaghetti squash in Half length wise, Scoop out an discard seeds.  Put in boiling water for 12 minutes or in the microwave upside down on a plate for12 minutes.  When its done cooking, set aside for 5 minutes, so it will steam a bit longer.  Using a fork, gently pull out the squash strands from the insides of the squash.  Remove all the strands, add butter in with the squash so it will melt.  Set Aside.

Chop green onions, include green and white parts.  Set aside

Cut each tortilla into six triangular pieces.  Heat a skillet on medium Heat.  Add Olive oil to the skillet, cook the tortillas to desired golden color.  ( You could us a bag of tortilla chips also)  Put chips in an oven proof plate or skillet.  top with the spaghetti squash, salt and pepper.  Then top with  3/4 cup shredded cheese (reserving 1/4 cup), the green onions and some dashes of hot sauce. 

Heat in the preheated oven until the cheese starts to melt, about 6 minutes.  Once out of the oven, top the nachos with the remaining grated cheese.  Serve warm right out of the pan!

Fruit Salsa and Cinnamon Chips

2 Kiwis, peeled and diced
2 Fuji Apples - cored and diced
8 ounces raspberries
1 pound strawberries
6 TBS Fruit Preserves, any flavor I used All Fruit Black Cherry

10 (10-inch) Flour Tortillas
Butter Flavored cooking spray
2 Tbs Cinnamon Sugar

In a large bowl, thoroughly combine Kiwis, Apples, Raspberries, Strawberries and Fruit preserves.  Cover and chll in the refrigerator at least 15 minutes.

Preheat oven to 350 Degrees F

Coat both sides of tortillas with Butter flavored cooking spray, cut into wedges, I used a pizza cutter to cut the tortillas, dip in cinnamon sugar mix and spread out on baking sheet. 

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.

You could buy Stacies cinnamon chips instead of making you own. 

Lentils with Spinach and Red Bell Peppers

1 cup steamed Lentils
2 Tbs Olive Oil
2 Cloves Garlic, Minced
1 Lb Fresh Spinach
1 cup Red Bell Peppers
Salt and Pepper to taste
Steam Lentils until desired tenderness; set aside.  Add Olive oil and Garlic and heat through.  Add Spinach and cook until it begins to wilt.  Do not over cook.  Add the bell peppers, salt and pepper to taste.  Remove from heat and fold in lentils