Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Tortellini Caprese Bite Skewers


In anticipation for those of us who don’t have ripened tomatoes hanging on our vines yet and for those of you who are blessed to, this is a fantastic little number that works great as an appetizer, salad, party food, and some would say dessert!  It is yummy!  We had these at the Ladies’ Tea at our place and they not only tasted good, they made a cute display.  Because they’re on skewers, you could stick them into a styrofoam cube/ball and place that inside a container.  Since ours was a tea, we used one of the large teacup/saucer planters you see in stores.

If you have any trouble finding the fresh mozzarella, you can easily use a nice block of mozz and cut it into cubes.

Tortellini Caprese Bite Skewers

1  (9 oz) pkg refrigerated cheese-filled tortellini

3 cups grape tomatoes, halved

3 (8 oz) containers fresh small mozzarella cheese balls

Basil leaves (as many as the number of skewers you plan to make)

6″ wooden skewers

Prepare tortellini according to directions on package.  Drain and rinse under cold water.

On each skewer, thread a tomato half, basil leaf, cheese ball, tomato half, tortellini, and another tomato half.  Place skewers in a 9 x 13″ casserole dish.  Pour Basil Vinaigrette over skewers, turning to coat.  Cover and chill two hours or overnight.  Transfer skewers to a platter and discard the remaining vinaigrette.  Can be sprinkled with salt and pepper, if desired.

Basil Vinaigrette

1 cup olive oil

1/3 cup apple cider vinegar

1/4 cup honey

3 Tbs chopped fresh basil

2 cloves garlic, minced

Mix ingredients thoroughly.  If not used right away, refrigerate and shake before using.

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Avocado Chicken Salad and Savory Oatmeal Cookies


Finally!  Some good things to post about!  Yeah!

This past Saturday we were pleased as punch to be able to host our monthly ladies’ tea party.  We were missing a few people but sure had a lot of fun with the wonderful ladies who were able to attend!  I won’t yack on about stuff (as i usually do) but will get right down to business because i’ve got quite a few new recipes to share with you!

First up to bat…Avocado Chicken Salad found at The Spontaneous Hausfrau.  (http://www.spontaneoushausfrau.com/2012/02/20/avocado-chicken-salad/)    To quote the girls, this one is a keeper!  The avocado adds a wonderful creaminess and that extra zing from lime juice which really puts this on another level.  Th only changes i made were to use celery seed instead of celery and Trader Joe’s 21 Seasoning Salute (no salt) in place of the Lawry’s Season Salt and they were great.

Next in the line up is a really cool twist on oatmeal cookies found at thekitchn.com.  ( http://www.thekitchn.com/recipe-savory-oatmeal-cookies-166459)   Don’t think of your grandmother’s sweet cookies filled with chewy raisins.  This is a savory treat bursting with the tang of Parmesan cheese and the pungent taste of rosemary.  Very unique and quite a surprise for the taste buds!

 

Avocado Chicken Salad

1/2 an avocado
1 tablespoon lime
1/2 cup mayo
6 tablespoons sour cream
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Lawry’s season salt or TJ’s 21 Seasoning Salute
2 1/2 cups poached or roasted chicken breast,  chopped
1/3 cup celery, diced, or 1 tablespoon celery seed
1/3 cup dried cranberries

Combine the avocado, lime, mayonnaise, sour cream, worcestershire sauce, and season salt and mix until creamed well.   Transfer the dressing to a large bowl and fold in the chicken, celery, and dried cranberries until well-combined. Chill in the refrigerator at least 1 hour before serving.

Savory Oatmeal Cookies

1 cup old-fashioned oats
1/4 cup warm water
1/3 cup extra virgin olive oil
1/4 cup lightly packed light brown sugar
1 large egg, beaten
1 cup sifted unbleached all purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons chopped rosemary
1/4 teaspoon freshly cracked black pepper
1 cup freshly grated Parmesan cheese
Sea salt

Preheat the oven to 350° F.

Place the oats in a large mixing bowl and sprinkle the water over them.

In a small bowl, mix the olive oil, brown sugar and egg. Pour this mixture over the oats, stir to combine, and set aside.

In another mixing bowl, combine the flour, fine sea salt, baking soda, rosemary, and black pepper. Whisk to combine well. Stir in the Parmesan.

Gradually sprinkle the flour mixture over the oat mixture, stirring until combined.

Form 1 tablespoon size scoops of batter and place, evenly spaced on a parchment paper or baking mat-lined cookie sheet. Flatten each piece of dough to about 1/4-inch thick. Use your hands to form an even disk. Sprinkle a pinch of salt on top of each.

Bake for 15-17 minutes, until the edges are slightly darkened.  Cool on a cooling rack.

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Buffalo Chicken Bites


Hope that everyone had a wonderful Christmas!  We certainly did!  God is just too good and we were surrounded by love.

We were blessed to have our “extended family” for dinner yesterday.  For some reason, i just wasn’t feeling the whole turkey and ham thing and, after consulting with Michael and Ashley (Stef wasn’t around to vote–worked WAY too many hours lately), decided on Mexican food.  We had Sour Cream Enchiladas (from a previous post), Chicken Enchiladas, Tamale Pie, homemade refried beans, rice, Cilantro-Lime sauce (will have to post this one–very good), fried ice cream, and sopapillas.  We ate too much, laughed a lot, and just enjoyed the day.

Later on last night, we had chill time and watched Miracle on 34th Street.  Isn’t that a wonderful movie?  Everything about it is spot on–the actors as the characters, the writing, the story line.  Lots of fun.  We had kind of a meatfest/snack supper—maybe not healthy, but after all the sweets lately, it was pretty good.  Little Smokies, Sausage Balls (the new and improved version with cream cheese!) and a new recipe, Buffalo Chicken Bites.  They’re very tasty!  Just serve them with Ranch or Blue Cheese dressing and you’ve got a winner.  I tried the Cilantro-Lime sauce with them but it just wasn’t quite the right thing.  That’s okay.  I can detect a taco or fajita in the very near future.

If you need a snacketizer for New Year’s Eve, i really do recommend these little babies.  Oh, and thanks to Christina at http://sweetpeaskitchen.com/ for posting them!  Ya done good!

Buffalo Chicken Bites

Buffalo Chicken Bites

3 cups shredded, cooked chicken

1/4 to 1/2 cup hot sauce, to taste

3 1/2 oz. cream cheese, softened  (or do like i did and just cut the 8 oz block in half!)

1 3/4 cup sharp Cheddar cheese, grated

1/4 cup green onions, chopped (i skipped this due to some family members and it was fine)

1 cup all-purpose flour

4 eggs, lightly beaten

3–4 cups Corn Flake crumbs, crushed

Preheat oven to 350˚F. Line a large baking sheet with parchment paper.

Combine chicken, cream cheese, hot sauce, cheddar cheese, and green onions.

Scoop out a large tablespoon of filling, forming into about a 1 1/2″ ball, and place onto a plate or separate baking sheet. Repeat with the remaining filling.

You will need 3 shallow dishes: one for flour, one for the eggs, and one for the Corn Flake crumbs.

Dredge your chicken ball in the flour to coat it.  Next, dip it in the eggs to coat, followed by the crumbs.  Place on the lined baking sheet and bake for 20–25 minutes.  Serve with Ranch or Blue cheese dressing.

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Cracktastic Crackers


When someone names a recipe after a drug reference, you should know that it’s going to be good.  Usually “crack” is the monicker of choice.  I’ve yet to run across Heroin Hash or Opium Oysters, but who knows.  When the Two Amandas at Sweet Teeth (http://sweetteethgoodies.wordpress.com/2011/10/05/these-put-the-crack-in-crackers/) named these goodies “Cracktastic Crackers”, they had my attention.  Children, they do not lie.  After those puppies came out of the oven, i got a small dish each for my poor sick little Steph and me and i honestly could not stop.  Forget Pringles and their “once you pop, you just can’t stop.”  They ain’t got nothin’ on these babies!  The heat made them even more delicious but, wow! are they fantastic!  So simple too.  My friend Bonny will approve because they’re a five or less ingredient recipe.

I’ll give you their recipe but tell you what i learned.  I wanted to try oyster crackers because that just seemed like the perfect little party food-size (they are!), but i wish that i had used only 1 cup of oil or maybe even a little less.  My crew likes things flavorful so i added probably more than the listed amount of ranch seasoning because i have it in a little jar.  Used more red pepper flakes as well but that’s the Southern in me.  We like our food like we like our men. ;0)

If you can’t stop eating these things, don’t come crying to me.  You were warned.  You can join me at Cracktastic Crackers Anonymous on January 2nd.  Oh, and you’re welcome.

Cracktastic Crackers

1–1 1/4 cups canola (or other) oil

1 packet Ranch dressing mix

2–3 Tbs red pepper flakes

4 sleeves of saltine crackers (or oyster crackers!)

Mix ingredients in a bowl very well, at least five to ten minutes.

Spread out on a cookie sheet.  Bake at 250 degrees for 15 to 20 minutes, stirring about halfway through.

Let cool (yeah, right!) and store in a bag or closed container.

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DIY Velveeta, Caramel, Peppermint Syrup…and Acorns!


A short time ago, i said that i was trying to go through a gazillion bookmarked recipes and i still am.  A few lately have been one-hit wonders and not worth blogging about but today i’m giving you a boatload of possiblities, just in time for the holidays.

Homemade Velveeta

First out of the chute, Homemade Velveeta.  Now, while it may not be cost effective (especially if you buy store brand Velveeta or have a coupon), you will at least know that your version has fewer chemicals/preservatives.  It looks and feels a little grainer than its counterpart but melts just fine.  I’m actually looking forward to tweaking it and making a Mexican version, Italian version and mixing it up with unusual cheeses like Swiss.  Oh, and just a note.  Don’t know what i was thinking but i totally goofed on the dry milk and used good ol’ regular 2% milk…and it worked!

Homemade Caramel

Next up, Homemade Caramel.  Now, this will knock your socks off!  I didn’t tell my family what i was doing until after it was done and tried to make them guess what it was by tasting it.  They all had that slightly nervous, skeptical look until they put their chops around the spoon and said, “Caramel?”  Well, it is now but it started life as…sweetened condensed milk!  Yes!  I’m not kidding!  Check out the recipe to learn how to magically change SCM to caramel. ;0)

Next up in our bag of tricks is Homemade Peppermint Syrup.  We stopped by Daily Grind Friday night while Ashley was working to bring her some chow and to get something to drink, of course.  Since i’m not a coffee person (do you hate me now?), i always ask her suggestions on what to get.  She recommended a Peppermint Patty steamer.  Since i’ve got this thing for chocolate and peppermint, it was a great idea. Now she can make them for me at home (hint, hint!) since i made a jar of Homemade Peppermint Syrup.  It would be great for coffee, ice cream, chocolate-chip pancakes, etc.

Last, but not least…Homemade Acorns.  Mama sent this to me and i’ve been saving it to do for Thanksgiving.  They are soooo easy to make and are just as cute as a button!  Or rather an acorn.

Hope you find something in here that will make your cooking and your holidays just a little bit richer!  If i don’t see you before Thanksgiving, just know that i am grateful for your time.  You must be a special person to have read through my rantings.  Happy Thanksgiving and God Bless!

Homemade Velveeta

1 1/2 pounds (6 cups) of grated Cheddar cheese, divided into 2 cups worth

1 1/2 cups almost boiling water, divided into 1/2 cups

1/2 cups plus 1 Tbs. dry (powdered) milk, divided into 3 parts (see note above)

1/2 envelope (1 1/2 tsp.) unflavored gelatin, divided into 1/2 tsp increments

Line a loaf pan with plastic wrap.

Pour 1/2 cup water, 3 Tbs. milk and 1/2 tsp. gelatin in blender.  Blend until mixed.

Add 2 cups of Cheddar and blend well.  Pour into loaf pan.

Repeat process twice more.  Cover and refrigerate cheese overnight.

Yield: 2 lb. loaf

Homemade Caramel

1 can of sweetened condensed milk (not with a pop-top lid)

1 crock pot

water

Peel the label off of the can of S.C. milk.  Place a plate or a piece of aluminum foil in the bottom of the crock pot, since can will rust a bit.

Place can on top and fill pot until water is around an inch above the top of the can.

Turn crock pot on low and leave for 8 hours/overnight.

Allow contents to cool.  Enjoy your caramel!

Homemade Peppermint Syrup

1 cup water

1 cup sugar

3 peppermint candy canes, broken in large pieces

Put water, sugar and candy canes in a medium saucepot.  Simmer over medium heat, stirring constantly, until candy canes are completely dissolved.  Add a little red food coloring, if you want a deeper color.

Refrigerate overnight.

Homemade Acorns

1 box miniature Nutter Butter cookies

1 bag Hershey’s Kisses, unwrapped

1 bag miniature Semi-Sweet chocolate chips

Pour a couple tablespoons full of chocolate chips in a bowl and microwave until melted.

Using melted chocolate as your glue, attach the flat bottom of the Hershey’s Kiss to one side of the Nutter Butter.  Again using the melted chocolate, attach a mini chip to other side of Nutter Butter as the stem.

Makes as many as you’d like…or until you run out of ingredients.

Special Birthday Shout-Out to my Favorite Father-in-Law, Lornie Franz!!!  Hope you had a WONDERFUL day!

Pickin' and Grinnin' with Devin and Cody

Birthday Boy!

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Herb Vegetable Cheese Bread


This is me sparing Michael and the kittehs from excessive piano practice.  You see, this weekend will be the first wedding i’ve played for in some time…and it shows.  Yikes!  Not that i’m concerned; it’s kinda like riding a bicycle–it all comes back to you.  Makes me realize i need to play that sort of music on a more consistent basis though.  Sometimes you need to revisit the once familiar so it won’t be classified as a stranger, ya know?

Same with recipes.  This one has been sitting in my recipe box for goodness knows how many years now and it is WONDERFUL!  For some reason, i have been ignoring it of late…until Sunday while Michael’s folks were here.  Made it to go with Lasagna Soup and it got the thumbs-up.   The credit for this one goes to Bear’s oldest sister, my Aunt Jeanne.  Honey, can she cook!  Especially her Mexican dishes.  ¡Está delicioso!  Ya know, i hope that’s right.  Hopefully i didn’t say something stupid or insulting.  When i worked with all my wonderful Spanish-speaking friends at Chick-fil-A in Chantilly, the only word that really stuck with me is gordo (fat.)  Now what does that say???

Oh well, time is a cruel task master so i suppose i’d better get back to practicing.  Hopefully no one will take a cannon at me for my Canon in D.

Herb Vegetable Cheese Bread

1 cup shredded Mozzarella cheese

½ cup grated carrot

2 green onions, sliced (I just used the green tops)

½ tsp Italian seasoning

¼ cup mayonnaise

8 slices French or Sourdough bread

Combine first five ingredients in a bowl, stirring well.  Set aside.

Place bread on an ungreased baking sheet and broil for a few minutes until lightly browned.  Turn over and spread mixture on untoasted side.

Bake at 350 degrees for 15 minutes or until cheese melts.  Serve immediately.

A big SCMYGL “Howdy!” to Kelly and all her friends in New Jersey!

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Plum Crazy Salsa


Remember the old Pace Picante Sauce commercials?  “This stuff was made in New York City!  NEW YORK CITY?!  Get the rope.”  Love that!  Well, at my house, the best salsa comes from…West Virginia.  Eek!  I know, i know.  My Texan ancestors are turning over in their graves.  Have to put a caveat on the previous statement.  The folks in this house who say that it’s the best salsa are also very prejudiced.  Very.  Of course it doesn’t hurt that i’m getting to where i can different batches of salsa so that everyone gets what they want.  For Michael and Stef, it’s not super hot and more pureed than chunky.  For Ash, i make what i call “Bam!”  Habanero hot.  She likes the glaze to melt off the dishes when the salsa touches them.  So, anyway, back to salsa.  We were in dire need.  The last jar had been gone through and i’ve been waiting for the maters to get to the point where there were enough to start salsa production for the year.  One of the things about living in WV versus down South–it takes a lot longer to get tomatoes each year.  (Insert heavy sigh.)  BUT…batch number one made its debut today!

I have a standard salsa recipe that i use because it just works.  Now, as i said, i tweak it to match the tastes of my family but it’s the same basic recipe.  Today, we did something a little different.  What a shock, huh?  Yeah, yeah.  I may not be the most stimulating conversationalist but you can’t accuse me of being a stick-in-the-mud when it comes to the kitchen.  Back to business.  Today’s cast of characters totally changed the look of the salsa we usually have around here and a comment from the cashier at Orr’s Farm started my evil recipe-tweaking brain to thinking.

Here’s what we had.  Yellow tomatoes.  Yup, those are tomatoes, not peaches.

Purple bell peppers.  Aren’t they gorgeous?

Jalapenos–sorry, they were the standard green color–and what i think were Blushing Beauty bell peppers.

 And here’s where we took our walk on the wild side–plums, basil and Greek oregano.  Yep.  Seriously.  Oh, and i used part apple cider vinegar with the white vinegar and applesauce instead of tomato paste.  :0)  Guess what?  It turned out good!  A slightly fruitier sweetness to it than the traditional.  And an interesting color too.  Not what you expect from salsa.  I’m going to include the standard salsa recipe and today’s Plum Crazy Salsa before i forget how i did it.  Because i will.  Forget, that is.  Salsa is a little time consuming, but, children, it is worth your time.  Forget that stuff from New York City.  Unless you live in New York City and then you’ll have to come up with your own thingy.  Maybe you could say, “West Virginia?!  Get the rope.”

Traditional Salsa

36 medium tomatoes, skinned and chopped

4 green bell peppers, diced

3 large onions, diced

2 cans (12 ozs) tomato paste

1 3/4 cup white vinegar

1/2 cup sugar

1 medium sweet red pepper, diced

15 garlic cloves, minced

4–5 jalapenos, diced (the fewer seeds you leave, the less heat)

1/4 cup canning salt

1/4 to 1/2 tsp. hot sauce

Cook tomatoes over medium heat, uncovered, for twenty minutes.  Drain, reserving 2 cups liquid*.  Return tomatoes and reserved juice to kettle.

Stir in all other ingredients.  Bring to a boil.  Reduce heat and simmer, uncovered, for one hour, stirring frequently.

Ladle into sterilized, hot jars, leaving 1/4″ space at top.  Process in water bath for 20 minutes.

Yield: 10 pints

*I use my “leftover” tomato stock to use in place of water to cook a Mexican-style rice or when cooking beans.

Plum Crazy Salsa

28 medium yellow tomatoes, skinned and chopped

8 medium plums, skinned and chopped

4 purple (or green) bell peppers, diced

2 tsp. onion powder

6 ozs. applesauce

1 cup apple cider vinegar

3/4 cup white vinegar

3/4 cup cane sugar (Sugar in the Raw) or white or brown sugar

3 Blushing Beauty or other small sweet peppers

1 1/2 Tbs. minced garlic

2 Tbs. fresh basil, chopped or 1 Tbs. dried basil

2 Tbs. fresh Greek oregano or 1 Tbs. dried oregano

4–5 jalapenos, diced (the fewer seeds you leave, the less heat)

1/4 cup canning salt

Same drill.  Cook the mateys and plums together before draining and adding the other goop.  Stir and cook, stir and cook, stir and cook.  Process.  Done!

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Insanely Amazing Jalapeno Dip


My dogs are barkin’ (that means my feet hurt) after having my not-so-petite bulk on them most of the day, so this seemed like a good time to send you a new recipe.  This one is a shout-out to two of my girlfriends who have both had a bad day.  You gotta hate when that happens but inevitably those days do come.  Cue music:  Mama said there’d be days like this, there’d be days like this my mama said.  Mama said, mama said.

This is just the recipe to cheer up the girls because it really describes them:  insanely amazing!  Okay, sometimes just insane but never dips.  I cover that base.  One i’ve known for more years than we care to admit.  In fact, she was one of my bridesmaids way back in another century (feels that way, doesn’t it? ha)  The other i’ve known for probably five years now but they’ve been five jam-packed years.  I can honestly say that if i knew them both another fifty years, it wouldn’t be long enough.  Fortunately i’m planning on spending eternity with them, …JACKPOT!

So, Shanna and Lisa,this is my cyber food-hug to you for a pitiful Friday.  If i could, i’d make it and deliver it in personally along with a real flesh-and-blood hug.  Just know that i’m rootin’ for ya and am so thankful that God intertwined our paths.  They may not cross as much now but that makes it all the sweeter when they do!  LOVE YA!!!  Now go make yourselves some dip and forget about the two-legged dips in your lives.  If there are any.  And i’m not sayin’ there are.  But if….

Insanely Amazing Jalapeno Dip

1 (4 oz) can diced jalapeno peppers

1 cup shredded Parmesan or Mexican blend cheese

1/2 cup shredded Cheddar cheese

1 cup mayonnaise

1 (4 oz) can chopped green chilis

1 round Sourdough loaf *

Preheat oven to 350 degrees.  Combine all ingredients (except bread) in a bowl.  Cut off top of Sourdough loaf and hollow out to make a “bowl.”  Spoon dip ingredients into bread bowl and bake for 30 minutes.  Serve with thin-sliced, toasted bread; tortilla chips, etc.

* You can also skip the bread bowl and bake in a small casserole dish.

Shanna "Still Skinny" Miller and some chunky chick

Lisa "Pegleg" Walker

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Tropical Time–Banana Boats and Coconut Limeade


Get on de boat, de Banana Boat.  Okay, all you beach bum wanna-be’s.  This is for us!  And for the waist watchers, this dessert is (or at least CAN be) low in fat and calories.  Ka-ching!

Saw a post on a lady’s blog who recommended a wonderful idea for a campfire dessert and fortunately it works well for grilling too!  We tried it out Monday night and i forgot to have the camera with me, so use that awesome imagination…or better yet, try it for yourself.  You’ll need:

Aluminum Foil (preferably heavy duty)

Bananas (at least one per person; two if you name is Stephanie–ha)

Add-ins (chocolate chips, peanut butter chips, butterscotch chips, white–fake/not at all–chocolate chips, nuts, marshmallows, coconut,  etc.)

Knife

Cut the top and bottom off the banana and slit lengthwise down the middle.  Place on a piece of aluminum foil (we put everyone’s first initial on the “outside” of the foil just so everyone could have their own concoction.)  Fill banana with desired add-in’s (we used dark chocolate chips, peanut butter chips, pecans, coconut and marshmallows.)  Cover and cook on a campfire or grill until warmed through and chips are melted.

 

 

 

Now we gals just ate ours “as is” and it was moluscious!  (That’s Southern for “more than luscious” if you weren’t blessed to be born in the South.)  The boys, though, had to have some vanilla ice cream with theirs and enjoyed it.

 

Yesterday was hotter than a billy goat in a pepper patch (mostly because the humidity was higher than a cat’s back.)  :0) We worked in the yard for quite a while, though, and wore ourselves out.  As a treat last night, we tried a frosty tropical drink that was a doozy!  It’s a little strong so  you may need to “water” it down for some taste buds but for the rest of us, it’ll have you whistlin’ Dixie!

Coconut Limeade

5–6 cups ice, crushed in the blender on highest setting (like a snow cone)

5/8 cup Cream of Coconut (look in the Hispanic section of your grocery)

4–5 Tbs. frozen limeade concentrate

1/8 cup water

I crushed the ice cubes a cup at a time in the blender and then put into a large bowl.  After crushing the last cup’s worth, i added in the other ingredients and mixed well.  Gradually add in the rest of the ice until all is blended.  Serve immediately.

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Annie’s Fruit Salsa and Cinnamon Chips


Oh, joy!  Fresh fruit has arrived!  First the strawberries, now the cherries and next week…blueberries!  My girls are about the fruitiest…okay, fruit-eatingest gals i know, so this is a wonderful time of year for them.  You wouldn’t believe how many cherry pits have made their way into the garbage can in the last 24 hours.

When  our dear friends Steve and Sharon were expecting their baby last year, we had the pleasure of having a baby shower in our home.  One of the hits of the party was the following recipe for Fruit Salsa.  This stuff truly is ambrosia!  And you don’t feel guilty consuming it.  It’s so easy to make your own Cinnamon Chips but you could find them in some stores or also use graham crackers for those who don’t like cinnamon (yes, i somehow gave birth to the one person in the world who doesn’t.) ha  By the way, feel free to try variations.  I also added blackberries to  mine and hope to try it with blueberries and cherries very soon!

Annie’s Fruit Salsa and Cinnamon Chips

2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored
and diced
8 ounces raspberries
1 pound strawberries
3 tablespoons fruit preserves

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

In a large bowl, mix all of the fruits with preserves.  Cover and chill for at least 15 minutes.

Preheat oven to 375 degrees.

Coat one side of tortilla with cooking spray.  Cut into wedges as you would a pizza.  Sprinkle with cinnamon sugar and spray with oil again.  Bake for 8 to 10 minutes and allow to cool.

 

 

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