Stone Fruit Salsa with Cinnamon Chips

These are seriously so good! I took it to a party one time and they all loved it. There is a lot of cutting but it is worth it, believe me. Such a great Summer treat! Thanks to the Cooking Channel for the recipe. 

Salsa:

6 cups chopped mixed stone fruit (apricots, cherries, peaches, plums, nectarines)

I also put in strawberries and mango. 

2 Tbsp honey

1 Tbsp minced fresh basil

1 Tbsp lemon juice

1 tsp ground cinnamon

Pinch of salt

Cinnamon Chips:

1/4 cup sugar

1 tsp ground cinnamon

6 (8-inch) flour tortillas

4 tbsp (1/4 cup) unsalted butter, melted

Directions: 

For the salsa: In a large mixing bowl, combine the fruit, honey, basil, lemon juice, cinnamon and salt. Stir to coat the fruit evenly. Try not to stir too much as it may make the fruit mushy. Taste and season accordingly. Refrigerate until ready to serve. 

For the chips: Preheat the oven to 350 degrees F.

In a small bowl, combine the sugar and cinnamon. Brush both sides of the flour tortillas with the melted butter. Sprinkle the cinnamon sugar over both sides of the tortillas. Cut the tortillas into 8 wedges. Place on a baking sheet and bake until crisp, about 20 mins, flipping half way through. Serve with the fruit salsa.

Cheese Ball

This is a cheese ball recipe that my sister Colleen found and we have used it every Christmas for years. The ham and pineapple combo is most delish. Thanks Colleen!

Ingredients

8 oz pkg (one brick) cream cheese, room temp for easier mixing

1 small can crushed pineapple, well drained 

2 Tbsp chopped fine green onion (about 3 onions with half the greens)

1/2 can Flakes of Ham 

1 tsp seasoning salt

1 cup finely chopped pecans. 

Mix all ingredients well except the nuts. Let the mixture meld together in the fridge for 1/2 hour or so, shape into a ball and roll in chopped pecans. Makes 1 large or 2 small balls. 

Hot Spinach & Artichoke Dip

This is one of my favorites! I have made this a few times and it gets lots of raves. So creamy and just the right amount of flavour. Tastes the best when nice and warm. Serve with a variety of tortilla chips or bread chips.

Ingredients

2 (8oz) pkgs cream cheese

1 cup grated parmesan cheese

1 cup sour cream

2 sm. bottles of marinated artichoke hearts-chopped fine

1 (10 oz) pkg frozen chopped spinach

2 Tbsp olive oil

1 Tbsp marjoram (if desired)

Crushed red pepper flakes to taste

Mix all ingredients together well and put in a over safe dish. Place under broiler until the dip turns brown and is hot and bubbly. 

Veggie Crescents

I make this recipe every year for Christmas and it always gets lots of raves about how good it is. I have done it as a tree or just in a big circle as I've had to triple the recipe at times. I chop my veggies way smaller than the picture and don't decorate it like this but you can do whatever makes you smile :) 

I don't remember where I got the recipe from as it's been years but probably Pillsbury since you use their product for it. It's a great appetizer for any time of the year. You can use 2 pkgs of dinner rolls and press into a jelly roll pan. After cooking and adding the creamy dill mixture cut into squares and  then add slices of veggies on top, cucumber, broccoli, peppers, cherry tomatoes..whatever you would like on each square. 

Ingredients

1 pkg. refrigerated crescent dinner rolls (like Pillsbury)

1 (3oz) pkg. cream cheese, softened (half a brick)

1/4 cup dairy sour cream

1/2 tsp, dill weed

1/8 tsp garlic powder

1 cup finely chopped broccoli florets

1/2 cup finely chopped red pepper

1/4 cup finely chopped green onion

Open crescent rolls but leave together, don't unroll. Cut roll into 12 rounds and place onto cookie sheet about 1 inch apart. Cook as directed on package until golden brown. Cool. mix together cream cheese, sour cream, dill and garlic powder. mix well until smooth. Spread on top of rolls. Sprinkle on broccoli, red pepper and green onion. All you have to do is pull them apart to eat. Enjoy!

Crispy Fried Dill Pickles

First time I had fried pickles was at Wieners of Waterton at Waterton Lakes Provincial Park,SO YUMMY!
So I'm looking forward to trying this recipe! I like using a more spicy dip so I would probably add Louisiana Hot Sauce or something to the Ranch dressing.  Recipe from spendwithpennies.com

Sandwich sliced dill pickles (about 12 slices)
1-2 cups Panko breadcumbs
Oil for frying

Batter:
1 cup all purpose flour
1 cup milk
1 tsp baking powder
1 egg
1 tsp paprika
1/2 tsp black pepper
1/2 tsp dill (optional)

Directions:

1. Preheat oil to 350-375 degrees
2. Combine all batter ingredients and stir until smooth, let sit at least 5 mins.
3. Dab pickle slices on paper towel to dry them. place about 1/2 cup Panko bread crumbs in a bowl (add         more as needed). If they get too wet they don't stick as well.
4. Dip each pickle slice in the wet batter and then gently toss in the bread crumbs, let sit for a min or so, this       will allow the crumbs to stick better.
5. Fry in small batches for 3-4 mins or until brown and crispy.
6. Serve with ranch dip.