Fruit Salsa with Cinnamon Chips

– Amy Badger

SALSA:
½ cup diced strawberries
½ cup grapes, quartered
1 mandarin orange, diced
½ cup sweet onion, diced
2 kiwis, peeled and diced
1 small hot pepper, seeded and diced
Optional: any other of your favorite fruit, diced
Salt, to taste

DIRECTIONS:
Stir ingredients and add salt. Refrigerate several hours before serving.

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CINNAMON CHIPS:
4 flour tortillas
2 Tbsp. sugar
½ tsp. cinnamon

DIRECTIONS:
Cut tortillas into triangles. Mix sugar and cinnamon. Spray tortillas with spray butter or cooking spray and sprinkle with cinnamon-sugar. Bake on cookie sheet in a 450 degree oven until lightly browned and crispy. About 4 or 5 minutes. Watch them closely as they can burn quickly.

Fruit and Yogurt Salad

-Katie Robison

1 - 8 oz. container Cool Whip
2 to 3 individual yogurts
Sliced fruit

Mix together and serve. It goes great as a compliment for the main course. You can add less or more of any of the ingredients, just do it to your taste. I usually use about half a container of cool whip. Slice apples, strawberries, bananas, peaches, oranges, even grapes. Any fruit works really. Just make it your own!

Holiday Cranberry Chutney

-Shauna Cooke

1 bag (12oz) fresh or frozen cranberries
1 ¼ cups sugar
3/4 cup water
1 large, tart apple
2 tsp. ground cinnamon
¼ tsp. ground cloves

DIRECTIONS:
In a saucepan, combine all ingredients. Bring to a boil, stirring constantly. Reduce heat, simmer for 15 to 20 minutes, or until apple is tender and mixture thickens. Cool completely. Store in the refrigerator. Serve over cream cheese with crackers, or as a condiment with pork, ham or chicken. Yield: 3 cups

Sweet Potatoes

-Kathie Rutherford (originally Carol Edgel)

3 small cans sweet potatoes
2 eggs
1 stick butter
¼ c. Evaporated milk or skim milk
¾-1 c. Sugar
2 Tb. Vanilla

DIRECTIONS:
Mash sweet potatoes and then whip with a hand mixer. Add other ingredients and mix together. Place in 9 x 11 inch sprayed baking dish or pan. Sprinkle topping over top and bake 350 for 30-40 minutes.


TOPPING:
1 stick butter melted
1 c. Brown sugar
1 c. Whole wheat or white flour
1 c. Chopped pecans
½ c. Coconut
½ c. Oatmeal

Mix together and sprinkle over the sweet potato mixture.

Roasted Vegetables

-Carly Paulsen

2 cups chopped vegetables
(I've tried squash, sweet potato, yams, yellow onions, turnips, carrots,
Green beans and cauliflower -- or try a combination of several different kinds
Our favorite is yams and squash)
2 tsp. olive oil
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg (preferably freshly ground)
1 Tbsp. sugar, maple syrup or Splenda

DIRECTIONS:
Preheat oven to 425º. Coat a baking sheet or 9 x 13 pan with nonstick spray. Toss vegetables in a large bowl with oil. Add sugar, salt and spices. Toss until well distributed. Transfer to Baking Sheet making sure there is only one layer of veggies. Bake in oven 20 min. Stir, flip vegetables, and cook another 10 minutes.