Fruit Salsa & Cinnamon Chips

By: Melissa Stringham

INGREDIENTS:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
(You can substitute other fruits, I have used diced bananas and blueberries as well)
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

DIRECTIONS
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.
Preheat oven to 350 degrees F
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
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

Grilled Asparagus

By: Sherrie Crawford

Olive oil
Coarse, Sea or Kosher salt
Black pepper (freshly ground is best)
Lemon juice (fresh is best)

Bend one of your asparagus at the chopped end til it snaps. Cut all the other asparagus to the same spot and rinse. Drizzle with olive oil, salt, pepper, and lemon juice. Toss to coat. Place the thicker end over the hot coals, and the tips towards the edge for even cooking, giving extra care to not lose them through the slats. They're finished in about 7 minutes depending on the heat of your coals. Once on a plate, sprinkle with a bit more salt, and a squeeze of lemon juice, and enjoy!

can be done in a 375 degree oven if you're just craving these on a cold winter day.

Zucchini Bread

By: Shellie Wilson

3 cups flour
1 T cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 eggs (beaten)
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
1 T vanilla
2 cups grated zucchini

Sift together dry ingredients (first five) in a medium size bowl. In a separate mixing bowl, beat together eggs, sugars, oil and vanilla. Add in sifted dry ingredients. Lastly, blend in zucchini. Do not over beat. Pour into two prepared 4 1/2" x 8 1/2" loaf pans. Bake at 325 for 60-70 minutes or until toothpick comes out clean.

Sarah's Salad

By: Michelle Brownell

1 head iceberg lettuce
3 strips bacon
½ (10 oz) package frozen peas
¼ teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded Swiss cheese (or cut 2 ½ ounces in strips)
2/3 cup chopped green onion
¼ cup mayonnaise
¼ cup miracle whip salad dressing

Wash and drain lettuce. Dry thoroughly. Dice bacon and sauté until crisp; drain on paper towels. Run hot water over frozen peas and drain. Tear lettuce into bite-size pieces into salad bowl. Sprinkle with sugar, salt, and pepper. Add peas, cheese, onion, mayonnaise, and salad dressing. (These ingredients may be layered, if desired, with the mayonnaise spread on last. Cover tightly and refrigerate overnight if desired.) Chill. Toss when ready to serve and garnish with bacon. Makes 8 servings.

Garden Tomato Salsa

8-10 roma tomatoes or equivlant
1/2 sweet onion
1-2 cloves garlic
1/2 cup fresh chopped cilantro leaves
1 jalapeno pepper
1 Tablespoon of sugar
1/2 Tablespoon salt
1/2 Tablespoon of pepper
juice from one lime

Garden Veggie Pasta Salad

1/2 lb. Pasta Twists
2 cups broccoli florettes
1 bell pepper
2 tomatoes
4 green onions sliced
1 can sliced olives
1 can garbanzo beans
1 large jar maninated artichoke hearts
1 cup mozerella cheese
parmasean cheese
itallian dressing

Shelley's Green Beans or Asparagus

Steam Veggies. Then pour sauce on top.
sauce: 2 Tablespoons of melted butter.
1 Table spoon of soy sauce
1 tsp balsalmic vinegar
salt and pepper

Roasted Broccoli

1 head of broccoli-including stem
3 Tablespoons of olive oil
1 tsp water
3 cloves fresh pressed garlic
salt

Toss ingredients and roast at 450 for 15 minutes
Remove from oven and add
1/4 cup parmasean cheese
juice of 1 lemon