Fruit Salsa with Baked Cinnamon Chips

I found this on The Girl Who Ate Everything. It made me want to pretend that school was already out and we were lazing by the pool. I substituted mangos for apples.

Fruit Salsa with Baked Cinnamon Chips
by Allrecipes

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar (more or less to taste)
1 tablespoon brown sugar (more or less to taste)
3 tablespoons fruit preserves, any flavor (I used strawberry)
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray
2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, 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.

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

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. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

No-cook Freezer Jam

My friends invited me to learn how to make freezer jam. I was pleasantly suprised at how fast and easy it was. I've done jam once before the old fashioned canning way and swore I'd never attempt it again....requires way too much patience. I personally think freezer jam tastes better than the other and definately better than store bought.

Kim's No-Cook Freezer Jam

3 c. strawberries, raspberries, or blackberries (blended smooth)
5 c. sugar
1 pkg. powdered pectin
1 c. water

Measure berries and sugar into a large bowl. Mix well. Let stand for 20 minutes, stirring occasionally. Dissolve pectin in water. Boil 1 minute. Add to berry-sugar mixture and stir 2 minutes until sugar is completely dissolved and no longer grainy. Pour into clean jars, leaving 1/2 inch space at top. Cover jars and let stand at room temperature for 24 hours. To store: Keeps 3 weeks in refrigerator. Keeps up to 1 year in freezer.

If jam is too firm, stir to soften. If it tends to separate, stir to blend. If it is too soft, bring to a boil, it will thicken on cooling. Liquid pectin can be used. Omit water. Frozen berries can be used. Reduce sugar 3/4 cups.

Super Moist Carrot Cake with Cream Cheese Frosting

I started out this week planning on making one of my sister-in-laws fabulous cheesecakes. I even had her go through the trouble of sending me the recipe. Darby's seminary teacher's birthday was today and I wanted to bring her a cake. Anyone who has to teach teenagers at 6 in the morning on their birthday deserves cheesecake. But, I also spent the entire day learning how to make tamales (post coming soon) so, by the time that was done, I didn't have the energy or nerve to attempt one of her infamous cheesecakes. Carrot cake became the second best choice and after slaving over that, the seminary teacher wasn't even home and I knew I was not going to venture out in my car one more time today so, Ford's tutor became the proud winner of a cheesecake. Congrats!

Super Moist Carrot Cake with Cream Cheese Frosting
Gina's Weight Watcher Recipes
Servings: 16 • Serving Size: 1 slice • Points: 6 pts Calories: 301.1 • Fat: 8.1g • Protein: 4.4 g • Carb: 38.2 g • Fiber: 0.4 g

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup granulated sugar
1/4 cup flaked sweetened coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 tbsp canola oil
2 large eggs
1 1/2 tsp vanilla
2 cups grated carrots, peeled
20 oz. can crushed pineapple in juice, drained
1/4 cup chopped walnuts plus 1/4 cup for topping

Cream Cheese Frosting:
8 oz 1/3 fat Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.Spoon batter into an 8" x 3" cake pan coated with cooking spray. Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.

Kim's Chocolate Sheet Cake

Chocolate Sheet Cake

Kim Taggart

Cake:

1 c. margarine

1 c. water

1/4 c. cocoa

2 c. flour

2 c. sugar

1 tsp. soda

1/2 tsp. salt

2 eggs

1 tsp. vanilla

1/2 c. buttermilk

Boil margarine, water and cocoa. Pour into bowl. Add flour, sugar, soda, salt, eggs, vanilla and buttermilk. Beat with electric mixer and pour into a greased and floured jelly roll pan. Bake at 375 for 20 minutes.

Frosting:

1/2 c. margarine

1/4 c. cocoa

6 T. milk

4 c. powdered sugar

1 tsp. vanilla

In saucepan, mix margarine, cocoa, and milk. Stir and boil 1 minute. Add powdered sugar and vanilla. Frost cake while warm.