Fruit Salsa and Cinnamon Chips

Yum, yum, yum! I can't seem to get enough of this stuff. It has been a few weeks since I made it and I'm dying for more! You can alter the different fruit quantities, if you like. I like more strawberries for chunky salsa-like texture.

1 cup finely chopped fresh strawberries
1 medium navel orange, peeled and finely chopped
3 medium kiwifruit, peeled and finely chopped
1 can (8 oz) unsweetened crushed pineapple, drained
1 tablespoon lemon juice
1-1/2 teaspoons sugar

Combine ingredients. Cover and refrigerate until serving.


Cinnamon chips:
10 flour tortillas (8 inches)
1/4 cup butter, melted
1/3 sugar
1 teaspoon ground cinnamon

Brush tortillas with butter; cut each into eight wedges using a pizza cutter. Combine sugar and cinnamon; sprinkle over tortillas (don't be to light...the more the better). Place on ungreased baking sheets. Bake at 350 for 8-12 minutes or just until crisp (watch closely). Serve with fruit salsa.

Double Trouble CCC

My favorite chocolate chip cookie recipe, from a visiting teacher.
Yield: 28 cookies

1 stick unsalted butter or marj, soft
3/4 c white sugar
1/4 tsp salt
1 tsp vanilla
1/3 c unsweetened cocoa
1 egg
1 c flour
1/2 tsp baking soda
1 c chocolate chips
1c nuts (opt)

Preheat overn to 350 degrees. In medium bowl mix the butter, sugar, salt and vanilla until well combined. Beat in the cocoa, then the egg. Scrape down the bowl and beat a few more seconds. Add the flour and baking soda and mix on low speed until just absorbed. Combine chocolate chips and nuts and stir into the dough. Shape the dough into balls and drop onto ungreased baking sheet. Bake for about 10 minutes, let cool 1-2 minutes on pan then transfer to wire racks to cool completely.

Crockpot Chicken Curry

A tasty dish that I usually half (except for the carrots and potatoes).

4 boneless, skinless chicken breasts
2 large onions, sliced
16 thin slices peeled fresh ginger
8 garlic cloves thinly sliced or crushed
1 pkg (10 oz) frozen peas
3-4 chopped carrots
salt and pepper to taste
1 tsp ground cumin
1 tsp coriander spice
4 tbsp yellow curry powder
2 cans coconut milk
3-4 chopped potatoes

Toss chicken, onion, garlic, ginger, curry, carrots, potatoes, coriander, cumin, salt and apper. Add 1/4 c water. Cover, cook on high setting in crock pot for approx. 4 hours, until chicken is fork tneder. Stir in coconut milk and peas, cover, Cook until peas are heated through, about 20 minutes. Shred chicken with forks. Serve over rice.