Fruit Salsa and Cinnamon Chips

I was introduced to this recipe many years ago at a Pampered Chef Party--I think it was the reason I purchased my Food Chopper. I usually dice using my favorite chef's knife but sometimes The Chopper is the best tool for the job.
I made this Fruit Salsa for book club--it was a hit! I forgot how much I like it. It is fresh and delicious, I think your family will love it.

Fruit Salsa
2 Granny Smith apples, peeled and chopped
1 pint strawberries, chopped
2 kiwi, peel and dice
1 teaspoon orange zest
2 tablespoons orange juice
2 tablespoons brown sugar
2 tablespoons jam or jelly
Mix fruit in a bowl. Combine zest, juice, sugar and jam. Gently combine mixtures. I used my Food Chopper for the apples and strawberries. I think I got carried away while chopping the berries, next time I will hold back a bit. I'm sure this recipe would work with different fruits. The apples give great texture. Whole raspberries or blueberries would be a great addition.

Cinnamon Chips
Flour tortillas (I like thin tortillas)
cinnamon sugar
Cut tortillas into strips or wedges, place on baking stone. Spray lightly with Pam or water and sprinkle with cinnamon sugar. Bake at 400 degrees for 10-12 minutes until crisp and lightly brown. Cool. A drizzle of chocolate is always a good thing.
Printable Recipe

Fresh Fruit Salad

The phone rings--it's 4:30. Frantic daughter is on the other end. "Mom,I need to take a salad to a church pot luck--tonight. Years ago you made a fruit salad--I think it has fruit juice and is thickened with cornstarch. I have looked all over and can't find the recipe."
I know exactly the recipe she is talking about. It takes me a bit of digging but I find it. I realized I have not blogged about it. Over 500 recipes and some how I missed it. This recipe was given to me by my sister-in-law Keri. It feeds a crowd, can be made any time of the year with most any fruit. And it is delicious!

Fresh Fruit Salad
Juice from 1 lemon
Juice from 1 orange or lime
Juice from a can of pineapple
Juice to equal about a cup.
2 tablespoon of cornstarch
3/4 cup sugar
6-8 cups diced fruit--apples, oranges, pears, peaches, strawberries, raspberries, melon, bananas, pineapple, mandarin oranges, etc.
Mix fruit juices and cornstarch--heat to a boil. Stir until thickened. Add sugar and stir until it dissolves. Cool.
Pour cooled mixture over diced fruit, stir gently. Serve immediately.
What if I don't want a salad to feed 10?? Make sauce, store in the fridge, it will keep several days.. Dice about 1/2 to 3/4 cup of fruit per person. Spoon on enough sauce to just coat fruit.
Top with whipped cream for a delicious dessert.
Printable Recipe

Strawberry Rhubarb Crisp

It has been a long cold winter in Utah. We had our first 70+ degree day yesterday, looks like spring just might make it. I looked out my kitchen window to our barren garden space and I think overnight our rhubarb plant shot up. I did a close up and realized the rhubarb was perfectly tender and ready to turn into a yummy dessert. My sweet Mother-in-Law Geneel was coming to dinner and I know she loves rhubarb. This was the perfect dessert to top off our meal of Teryaki Salmon and Orzo Pasta. We are one happy family!

Strawberry Rhubarb Crisp
2 cups fresh rhubarb, 1/2 inch slices
2 cups strawberries, hulled and quartered
3/8 cup sugar
zest from 1 orange
1/4 cup fresh squeezed orange juice
1 tablespoon cornstarch
Mix together strawberries, rhubarb, orange zest and sugar. Combine cornstarch with orange juice and stir. Pour over fruit and stir to combine. Put mixture in 8 inch round baking dish--I'm sure an 8 inch square pan would work too. 
Topping:
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/4 teaspoon salt
3/4 cup quick oatmeal
6 tablespoons cold butter, sliced
Mix together dry ingredients and cut in butter with a pastry blender or your fingers until the mixture is in crumbles. You could use your food processor or mixer but I didn't want to dirty them. It was easy to mix by hand. Sprinkle the topping over the fruit mixture completely covering. Bake at 350 for about an hour or until the fruit is bubbling and the topping is golden brown. Serve warm with whipped cream or ice cream.
Print Recipe 

I did a Google search for Strawberry Rhubarb Crisp. A recipe by Ina Garten was the winner. It had 42 reviews and almost all were 5 stars. I read the comments and made a few adjustments. I also cut the recipe in half as I wasn't feeding a small army! This recipe would easily feed 4 to 5 adults. I would certainly make this again, we all gave it 5 stars. Next time I will add some chopped walnuts to the topping. The tasty dish will be made often this summer.

Molten Lava Cakes--my way!

I love hosting Book Club. Who doesn't like a reason to make a special treat for good friends. Tonight we discussed the book The 5 Love Languages by Gary Chapman. This books has been around for awhile but it is one that you can read and reread. I always like to read books on improving relationships. This book has plenty of food for thought. I decided my love language is desserts!
We enjoyed this dessert with chocolate covered strawberries. Strawberries are sweet and delicious right now so enjoy--with or without chocolate.

Molten Lava Cakes--my way
3 tablespoons butter
heaping 1/3 cup semi sweet chocolate chips
3 tablespoons flour
1/2 cup powdered sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla

Melt the butter and chocolate chips together in the microwave. Add the flour and powdered sugar--mixture will be thick. Stir in eggs and vanilla. Mix until smooth. Pour into 4 or 5 muffin tins that have been sprayed with Pam. Bake at 425 for 8 minutes. Let cakes cool in the pan for a minute or two. Remove and serve with whipped cream, vanilla ice cream and berries. This is one decedent delicious dessert. It is so quick you can mix it up while your oven heats and in 8 minutes you have the best dessert. It is too easy!
I cut the recipe way back and make smaller portions. But one cake with ice cream is a perfect dessert.
Printable Recipe
Inspired by a recipe on Savory Sweet Life.

 

One Year Ago------Apple Cinnamon Bites
Two Years Ago-----Ham and Bean Soup
Three Years Ago----Fresh Cranberry Scones

Chocolate Chip Bundt Cake

Our second bundt comes from Southern Living Magazine. I always have good luck baking anything from Southern Living. This delicious cake reminds one of a big chocolate chip cookie. Butter, pecans and sugar are combined and placed on the bottom for the bundt pan. This turns out to be a delicious topping on the cake. The batter is basically a chocolate chip cookie. A full bag of mini chocolate chips are added to the batter. This is one delicious cake. Try it with whipped cream and a strawberry and smile.

 

Strawberry Lemon Creme Cake Cups

I often volunteer to bring dessert, I love a chance to try a new recipe or repeat an old favorite. Tonight was Relief Society and a springy dessert was in order, even if snow was in the forecast. I found a yummy looking recipe on Real Mom Kitchen--a trifle. A trifle is a beautiful dessert and makes a stunning center piece.  But I like the idea of an individual dessert so here is my version:

Strawberry Lemon Creme Cake Cups

1 (4 3/4 oz) pkg. Strawberry Danish dessert (found by the gelatin)

2 1/2 cup cold water
2 lb. fresh strawberries, sliced
1 1/2 cups whipping cream
1/2 cup milk
1 (3.4 oz) instant lemon pudding
zest of 1 lemon
1 (14 oz) angel food cake, cut into about 1 inch cubes

In a large microwave safe bowl, whisk together the danish dessert and cold water. Cover the bowl with a piece of waxed paper and microwave for 6 minutes, stirring every two minutes. Cool for a least an hour.
In a large bowl, whip the cream and milk until soft peaks form. Add the dry pudding to the cream mixture and beat until stiff peaks form. Fold in the lemon zest.
Mix strawberries in the cooled danish dessert.
In 10 ounce clear cups layer cake cubes, danish and berries and lemon creme, repeat layers. This makes 15 servings. Refrigerate at least 3 hours before serving. This could also be made in a Trifle Bowl.
I put the lemon creme in a pastry bag with a big tip, this was quick and looked pretty.

Linked to Everyday Sisters, Sharing Sundays

TWD Strawberry-Rhubarb Double Crisp

I was excited to make this crisp. I was going to use garden fresh rhubarb, Mother Nature had other plans. It has been snowing off and on for the last two weeks--my fresh rhubarb is still a couple of weeks away. There was no rhubarb to be found, fresh or frozen in my smallish town.

But I do love a good crisp so I purchased a bag of Dole Frozen Mixed Berries with Cranberries. It was a good choice. This crisp begins with a simple flour, oatmeal, brown sugar and melted butter crust. It gets interesting when ground ginger and crystallized ginger are added. What a great flavor addition.

Half of the crisp mix is patted in a square baker. The bag of frozen fruit was sprinkled on top. This was topped with a yummy fresh strawberry filling. The remainder of the crisp was sprinkled on top. This smelled so good as it baked, fruit and ginger filled the air.

We ate it warm topped with a little ice cream. It contains enough fruit and oats to be a breakfast food too!

Out hostess this week is Sarah she will have the complete recipe on her blog. TWD bakers come up with great substitutions and variations. I'm always amazed with their creations, I learn so much each week.

Fresh Strawberry Syrup

Just wanted to share this Fresh Strawberry Syrup recipe while beautiful berries are abundant (at least in Costco)! It is simple and delicious, turns whole grain pancakes into fine dining.

Fresh Strawberry Syrup
1 cup finely chopped strawberries--I used my Pampered Chef Chopper, perfect for this job
1/2 cup sugar
1 1/2 teaspoons corn starch
1/8 teaspoon Pampered Chef Cinnamon Plus--this seasoning includes orange peel, nutmeg, allspice, ginger and cloves. It is so good, but plain cinnamon will work.
Mix sugar, corn starch and seasoning in a sauce pan. Add berries and stir over medium high heat till mixture boils. Simmer for a minute. It will thicken as it cools. Enjoy on pancakes, waffles, french toast etc. Delish! Recipe came from Sisters Cafe.

Strawberry Spinach Salad

It is still winter in Utah but the Strawberries at the grocery store remind me that spring has to be on its way! My favorite springy salad comes from a Pampered Chef Cookbook (unavailable). I have modified the original recipe a bit and it is delicious!

STRAWBERRY SPINACH SALAD

Dressing: 1 teaspoon lemon zest, 3 tablespoons fresh lemon juice. Mix zest and juice with 3 tablespoons white wine vinegar, 1/3 cup sugar, 2 tablespoons vegetable oil and 1 1/2 teaspoons poppy seeds. Refrigerate.

Salad: ¼ cup toasted almond slices ( I used sugared almonds), 2 cups sliced strawberries, 1 medium sliced cucumber, ¼ cup sliced red onion and 1 pkg. baby spinach (6 ounces.) Mix all salad ingredients and toss with dressing just before serving. This yummy salad is low in fat and high in taste. You will love it!

To make sugared almonds mix together 1 cup desired nut and ¼ cup sugar, cook over medium/high heat stirring constantly. Sugar will melt and caramelize, watch closely, pour on buttered plate, separate while hot.

Linked to That Skinny Chick Can Bake Blog Hop--SaladsGreenLove