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.

Fruit Pizza

I love fruit pizzas. I usually never make them because, I hate slicing fruit. I saw this recipe on the Girl Who Ate Everything's blog and decided I'd kick my lazy butt into gear and start slicing fruit. It is summer after all. I'm sure this recipe is comparable to all the other fruit pizza recipes. I actually could have done without the glaze. I didn't really notice a difference and messed it up anyway by using corn syrup instead of corn starch. It took me a while to realize what I'd done as I sat there wondering why it wasn't getting thicker. It is a good idea to read complete words, not half words when you are following a recipe.

Fruit Pizza
by Allrecipes
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed (Some of the users suggested using 7oz marshmallow fluff instead of the whipcream. Something to try...)
Your favorite fruit to top it: strawberries, blueberries, and kiwis
Glaze:
1/2 cup white sugar
1 pinch salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water
1/2 teaspoon orange zest

Another version of fruit pizza that I love is one from my friend Andrea. It is made with brownie instead of cookie dough.
1 pkg. brownie mix
parchment paper
2 pkg. cream cheese, softened
2/3 cup sugar
banana slices
strawberry slices
1 oz. semi-sweet chocolate
1 T. butter

Preheat oven to 375. Prepare brownie mix according to package directions. Place parchment paper on 15 inch round baking stone to prevent the brownie from running off the stone during baking. Or bake in something where this would not be a problem. I'm not really a fan of the stones. Pour brownie mixture on paper and spread into a 14 inch circle. Bake 15-20 minutes or until set. Cool to room temperature. Mix cream cheese and sugar until smooth. Spread over brownie crust. Lay fruit decoratively around pizza in circular rows. Melt chocolate and butter together, stirring until smooth. Drizzle back and forth across pizza. Chill. Cut into wedges and serve.