Fruit Salsa and Baked Cinnamon Sugar Chips

I've never heard of fruit salsa and was intrigued when I came across this recipe. It. Was. Fantastic. If you're looking for something to take a party or a pot luck, this is it!

What you need:

2 kiwis, peeled and diced

2 golden delicious apples, peeled, cored and diced

6-8 ounces raspberries, cut in half

1 (16 oz) carton strawberries, diced

1-2 TBSP white sugar (to taste)

1 TBSP brown sugar (to taste)

3 TBSP fruit preserves (I used seedless raspberry)

For Chips:

10 (10 inch) flour tortillas

Melted butter or butter flavored cooking spray

1 cup white sugar

2 TBSP cinnamon

What to do:

In a large bowl, mix all the fruit, sugars and fruit preserves thoroughly and chill for at least 15 minutes. Preheat oven to 350 degrees. Coat one side of each tortilla with butter or cooking spray. Sprinkle each tortilla with desired amount of cinnamon-sugar mixture. Cut into wedges and arrange on a baking sheet. If you used cooking spray, spray the tortillas once more. If you used butter, it's not necessary to coat any further. Bake for 8-10 minutes or until crispy. Allow to cool for about 15 minutes and serve with fruit salsa the same day (otherwise the natural juices can make mixture runny). This can also be eaten with graham crackers or cinnamon-sugar pita chips. Enjoy!

*Original recipe found here

Guacamole Bruschetta

If you love guacamole, you will love this. A perfect match of creamy and crunchy... it was delicious!

What you need:

A loaf of french bread (I used a long, skinny one found in the bakery section)

1 clove of garlic

2 TBSP olive oil

2 tomatoes, chopped

2 avocados, chopped

1/3 cup red onion, chopped

1/3 cup cilantro, finely chopped

2 TBSP fresh lime juice

1/2 tsp salt

1/4 tsp pepper

What you do:

Preheat your oven to 400 degrees. Slice the french bread at a diagonal into 1/2" rounds and place on baking sheet. Toast the bread in the oven for 3 minutes, then remove and flip over and toast for another 3 minutes on the other sides. Remove the toasted bread and immediately rub with the clove of garlic. It's almost as though you're grating the clove against the bread. Brush the tops of the garlic-rubbed bread with olive oil and set aside. Now mix all the remaining ingredients in a bowl and spoon on to bread and serve!

*Original recipe found here

Cheddar Bacon Ranch Pull-apart Bread

If you haven't been on Pinterest yet, I highly suggest you go there immediately. I've found SEVERAL amazing recipes on there lately that I had to try. This bread was apart of a munch-fest some friends and I had and it was AMAZING!!!!

What you need:

1 loaf of unsliced sourdough bread (round is preferable)

8-12 ounces of sliced cheddar cheese

3 oz bag of real bacon bits

1/2 cup of butter, melted

1 TBSP ranch dressing mix (we used regular ranch dressing and it still worked)

What to do:

Preheat oven to 350 degrees. Using a sharp bread knife, cut bread going both directions without cutting all the way through the crust. Place cheese slices between all of the cuts. Sprinkle bacon bits all over the bread, making sure they get between the cuts as well. Mix together butter and ranch dressing and pour over bread. Wrap the entire loaf in foil and place on baking sheet. Bake for 15 minutes; unwrap and bake for 10 minutes more or until cheese is melted. ENJOY!

*Original recipe found here

Sweet Onion Pork Chops

picture from http://mysisterscucina.blogspot.com.

Before having baby number three I stocked my freezer up with freezer meals. This recipe froze beautifully and was simply delicious, even after being in the freezer for over a month. I've also made it and served it the same day. My kids and husband guy love this!

8 boneless pork loin chops
2 tbsp canola oil
1/2 cup brown sugar, packed
1/2 cup chopped sweet onion
1/2 cup ketchup
1/2 cup barbecue sauce
1/2 cup French salad dressing
1/2 cup honey

Heat oil in a large skillet and brown pork chops on both sides. You will need to do them in batches. Once all are browned, put all pork chops back into the skillet. In a small bowl combine sugar, onion, ketchup, barbecue sauce, dressing and honey, stirring well. Pour sauce over pork chops, then bring to a boil. Once boiling, reduce heat to simmer, cover skillet and simmer for 12-14 minutes, or until meat is cooked through and tender. Cool completely and place in freezer container. Split into two if desired, ensuring equal amount of sauce goes in each.

On cooking day:
Thaw pork chops overnight. Heat skillet and add pork chops and sauce. Bring to a boil, then cover and simmer for 5-8 minutes, or until pork chops are thoroughly heated. Serve.

*I served this with brown rice and mixed vegetables

recipe found at: www.momsbudget.com

Crispy Chicken Roll Ups

picture from kraftrecipes.com

Holy freakin' yummo! This will rock your taste buds to the max! You know a recipe is good when the kiddos beg for more!!

6 boneless skinless chicken breast halves

12 slices smoked ham

6 extra thin Swiss cheese slices

2 eggs, beaten

15 saltine crackers, finely crushed (about 2/3 cup)

3 tbsp. butter, melted

Heat oven to 350 degrees.

Place chicken, top sides down, on cutting board; cover with ham and cheese.

Starting at one short end of each, roll up tightly. Secure with toothpicks.

Dip chicken in eggs, then roll in cracker crumbs until evenly coated on all sides.

Place in 13x9 glass baking dish coated with cooking spray, drizzle with the melted butter.

Bake for 40 minutes or until chicken is done and juices run clear. Remove and discard toothpicks before serving.

*I served this with brown rice and steamed broccoli.

http://www.kraftrecipes.com/recipes/crispy-chicken-roll-ups-55081.aspx

Cajun Alfredo Skillet

This was a huge hit with my kiddos! With a new little guy in the house I've been making more easy, hearty recipes. This definitely made it to the recipe book!

1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tbsp. Cajun seasoning, divided (I used Emeril's Cerole Essence)

2 tsp. oil

1 cup each halved green and red pepper strips

1 onion, slivered

1/2 lb. smoked sausage, sliced, then halved (I used Oscar Mayer turkey sausage)

1 tub (10 oz.) PHILADELPHIA original Cooking Creme

1/4 cup milk

2 cups hot cooked penne pasta

Toss chicken with 1 tsp. Cajun seasoning.

Heat oil in large skillet on medium heat.

Add chicken and vegetables; cook 6 to 7 minutes or until chicken is done and vegetables are crisp-tender, stirring frequently.

Add sausage; cook 3 minutes, stirring frequently.

Add cooking creme, milk and remaining seasoning; cook and stir 2 to 3 minutes or until heated through.

Stir in pasta.

http://www.kraftrecipes.com/recipes/cajun-alfredo-skillet-122136.aspx