Fruit Salsa and Chips by Amanada Cracroft

1 apple, cut into very small pieces

2 kiwi, cut into very small pieces

1 cup frozen mixed berries, thawed and put in blender just enough to break into small pieces (blueberries, blackberries, raspberries)

Sugar (to taste- i used Agave, one tablespoon)

Mix all together in a bowl and let “marinate” for a few hours.

Chips

Flour tortillas

butter (or cooking spray, or even spray water, to get the cinn and sugar to stick)

Cinnamon

Sugar

Butter the tortillas and sprinkle with cinnamon-sugar, then cut like pizzas. Bake in the oven 375 until slightly crispy (5-6 min). So yummy and easy!

Black Bean Salsa by Beth Ashton

This is one of our family’s favorite snacks. It can easily be made into a meal with a bed of lettuce or rolled into a tortilla or on top of a baked potato. It is also very portable so we often take it with us when we travel.

One thing that we should all know about me is that I do not measure. I chop tomatoes based on how many we have and then eyeball the amounts from there. I’ve tried to put measurements in here– but use them as general amounts– adjust by taste. I have to credit all my salsa-making skills to my brother-in-law, Ken. (The base of these measurements comes from his recipe.) When he joined the family, I developed a great love for fresh salsa– and now I *may* be accused of being a salsa-snob. (I mean really– store-bought salsa?? Who likes that stuff anyway?)

30 oz. Cooked black beans or canned– rinsed and drained

4 ripe tomatoes, chopped

1 1/2 cup frozen corn kernels

1 tsp. salt

3/4 cup red onions, chopped

1/3 cup fresh cilantro, chopped

2-3 cloves minced garlic

1/2 cup fresh lemon or lime juice

1 tsp. cumin

1 diced avocado (optional)

Combine. Adjust seasonings to taste. Eat.

Ken recommends making a day in advanced so the flavors become more enhanced. But sometimes, I just can’t wait…

Apple Radish Salad by Amanada Cracroft

1 head Romaine lettuce, chopped

2 apples (thinly sliced with lemon, to prevent browning)

8 -10 radishes (thinly sliced)

½ red onion (thinly sliced)

Dressing:

1 Tablespoon sugar

1 teaspoon salt

2 T. red wine vinegar

about ¼ c. sour cream

1 t. poppy seeds

Chop Lettuce, Wash and place in bowl. Add the apples, radishes, and onions on top. Wisk dressing ingredients in bowl, mix salad and dressing right before serving…

Egg Bake Thing by Liz Ovitt Upton

Heat oven to 375

Spray 2 qt glass baking dish with cooking spray

In a 12 inch skillet, cook bacon over low heat 8 to 10 minutes turning occasionally, until crisp.

Drain on paper towels, crumble bacon, set aside.

In small bowl, mix apple and sugar. Spread in baking dish.

In medium bowl stir Bisquick mix, milk, and eggs until blneded. Pour over apple. Sprinkle with Cheese and bacon.

Bake uncovred 30 to 35 minutes or until knife inserted in center comes out clean.

Ingredients:

1 lb sliced bacon

1 medium apple (Braeburn, Gala, or Honeycrisp), peeled and chopped, (1 cup).

2 tbls. sugar

1 1/2 cups Bisquick mix

1 1/2 cups milk

4 eggs

2 cups shredded cheddar cheese, (8 oz).

Fall Punch : looks more purple than this... by Suzie

Pure grape juice ( 1 bottle)

Lemonade with fresh mint ( 2 quarts- do in blender)

Orange juice ( 1 quart)

Limes slices and floating

2 liter bottle of Sprite ( or any lemon- lime)

Ice cubes

You can make this with apple juice, grape juice and orange juice if you want it to have an apple feel.

Pumpkin Cheese Ball by Suzie Romans

Yield: 16 servings

Ingredients

• 
  
• 2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded
• 1 (8-ounce) package cream cheese, softened
• 1 (8-ounce) container chive-and-onion cream cheese
• 2 teaspoons paprika
• 1/2 teaspoon ground red pepper
• 1 broccoli stalk
• Red and green apple wedges

Preparation

Combine Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mixture is firm enough to be shaped.

Shape mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.

Cut florets from broccoli stalk, and reserve for another use. Cut stalk to resemble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges.

Note: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Attach stalk before serving.

Southern Living, OCTOBER 2002

Autumn Pear Salad AKA Dragon Toe Nail Salad for Halloween from Amanda Cracroft

Dressing:

5 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

1 tablespoon chopped green onion

Salt and fresh ground pepper

Mix dressing ingredients in jar; shake well and refrigerate.

Salad:

½ head green leaf lettuce, washed and torn

½ head red leaf lettuce, washed and torn

2 ripe pears, thinly sliced

½ cup unsalted cashews, toasted

Couple handfuls dried cranberries

Optional: 2 oz. Asiago cheese, shaved with vegetable peeler

In salad bowl, combine greens and ¾ of the dressing. Arrange pears, cheese, cashews, and cranberries over top and drizzle on the remaining dressing. YUM!