Fruit Salsa and Cinnamon Chips

Hooray September is almost here and I will start cooking real food again. I can't wait for baking season to start. For now, though, I will enjoy the end of summer and all the fresh food that goes along with it. This recipe is an old Pampered Chef recipe. It is a great summertime recipe and actually works okay anytime of year. I have tried it with frozen strawberries and it worked just fine.


Fruit Salsa

2 medium Granny Smith apples, peeled, cored and chopped
1 cup strawberries, hulled and chopped
1 kiwi, peeled and chopped
1 small orange
2 Tbsp brown sugar
2 Tbsp apple jelly

Mix together chopped apples, strawberries, and kiwi. Zest (hopefully you have a microplane as this makes it so much easier) and juice entire orange and add both orange juice and set to fruit. Stir in brown sugar and apple jelly to fruit mixture. Chill.

Cinnamon Chips

1 pkg. flour tortillas
water
cinnamon/sugar mixture

Cut tortillas into triangle shaped wedges and spread in one layer on a cookie sheet (you will need more than one cookie sheet or to do this more than one time). Spray with water from a clean water bottle or use a pastry brush to spread a thin layer of water over the tortillas. Sprinkle with cinnamon/sugar mixture. Place in a 475 degree oven for about 5-7 minutes, or until the cinnamon mixture melts and the chip edges begin to turn a light brown.

Peanut Butter Cookies

Kate asked me to post my pb cookie recipe. My kids love peanut butter cookies, and this is our favorite recipe because it's more chewy than a lot of other recipes I've tried.

Peanut Butter Cookies

1/2 Cup butter
1/2 Cup peanut butter
1 1/4 Cups flour
1/2 Cup sugar
1/2 Cup brown sugar
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla

Sugar (to roll balls in--I like to use sugar in the raw, or turbinado sugar)

Beat butter and peanut butter together on high speed for thirty seconds. Add 1/2 cup of the flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat till thoroughly combined. Beat in remaining flour. If necessary, cover and chill dough till easy to handle.

Shape dough into 1 inch balls. Roll in additional sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork.

Bake in a 375 degree oven for 7-9 minutes or till bottoms are lightly browned. (make sure not to overcook if you want them chewy!)