Fruit Salsa with Pie Crust Chips

Pie Chips with Fruit Salsa

• 1 package refrigerated pie crust (15 ounce with 2 ready-made pie doughs)
• 3 tablespoons butter, melted
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon
• 1 cup diced strawberries
• 1 cup diced pineapple
• 1 cup diced kiwi (about 3 kiwi, peeled)
• 1 cup diced peaches (about 1 large peach)
• 3 tablespoons honey
• 1 tablespoon lime juice
• Mint for garnish (optional)

Directions
Preheat oven according to pie crust package directions; line two baking sheets with parchment paper.

Stir together sugar and cinnamon in a small bowl; set aside

Unroll pie dough and brush with melted butter. Cut 1 crust into 8 wedges, then cut each wedge into triangles like chips. Repeat with second crust. Transfer chips to prepared baking sheets. Sprinkle chips with the cinnamon-sugar mixture and bake until golden, about 8 minutes. Set aside to cool.

While chips are cooking, prepare your salsa. Dice all fruit and place in a medium serving bowl. Combine honey and lime juice in a small bowl and then pour over the fruit. Serve with the chips.

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Autumn Chopped Salad

Autumn Chopped Salad
Adapted from: Espresso and Cream

6 to 8 cups chopped romaine lettuce
2 medium pears, chopped
1 cup chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled
4 to 6 oz. feta cheese, crumbled
Balsamic Vinaigrette (we used Brianna's Home Style dressing)

Chop all of the lettuce, pears, pecans, bacon, and feta into very small pieces. Combine in a bowl for mixing. Pour the dressing over the top and toss with the dressing.

The original recipe also added in dried cranberries and used a dressing mix of 70% poppy seed dressing mixed with 30% of the vinaigrette. We personally aren't huge fans of dried cranberries or poppy seed dressing so I left those out of our salad.

We really enjoyed this salad combination, and will be making it again sometime soon!
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Strawberry Jello Salad

I've made this for my work Thanksgiving party, and then again for Thanksgiving Day too.

Strawberry Jello Salad
Courtesy of an old family recipe

1 large package strawberry jello (I use sugar free)
2 cups boiling water
1 package frozen strawberries
1/2 pint sour cream (I think that I use the whole pint)
2 riped bananas, mashed
1 big can crushed pineapple, drained well
1 cup chopped pecans
1 container of whipped cream

Dissolve jello in water. Add strawberries and stir until thawed. Add bananas and pineapple. Pour 1/2 of the mixture into a 13 x 9 inch pan. Let set up in refrigerator until firm. Place the bowl with the other 1/2 of the jello mixture in the refrigerator as well.

Mix the sour cream and the pecans together. Spread on first layer of jello. Pour the rest of the jello mixture on top of the sour cream layer. Refrigerate until firm.

Spread the whipped cream on the top. Serve and enjoy!

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Peanut Butter Dip

Peanut Butter Dip
Recipe adapted from Taste of Home.com

1 cup smooth peanut butter
3 (6 oz) containers vanilla yogurt
1/2-1 teaspoon cinnamon
1 1/2 cups mini chocolate chips (or as many as desired)

This recipe is so simple, I just mixed all of the ingredients together. I started with the peanut butter and mixed in 1 container of the yogurt at a time. It takes a minute to get it to combine into a smooth mixture. Then add the cinnamon and chocolate chips. I served with pretzel sticks, graham crackers, and apple slices. (Sorry the picture isn't great... it was served at my son's 1st birthday party.)
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Fruity Spinach Salad

(Photo from Taste of Home.com)

Yet another salad that makes me drool right now... pregnancy might just be VERY good for my diet! Because protein is important to me right now - I'd likely either have a side of grilled chicken with this, or toss it into the salad.

Fruity Spinach Salad

Courtesy of Taste of Home.com

Servings: 8

• 1/2 cup sugar
• 1/3 cup white wine vinegar
• 1/3 cup olive oil
• 1 tablespoon grated onion
• 1 teaspoon ground mustard
• 1 package (12 ounces) frozen unsweetened strawberries, thawed and undrained
• 1 teaspoon poppy seeds
• 1 package (9 ounces) fresh spinach, torn
• 1 cup sliced fresh strawberries
• 1 large banana, sliced
• 1 medium ripe avocado, peeled and sliced
• 2 green onions, thinly sliced
  
  
• In a large bowl, whisk the first five ingredients until the sugar is dissolved. Stir in thawed strawberries and poppy seeds.
• Place spinach on individual salad plates. Arrange the fresh strawberries, banana and avocado over spinach. Top with green onions and dressing. 

Nutrition Facts: 1 cup equals 214 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 29 mg sodium, 25 g carbohydrate, 4 g fiber, 2 g protein.

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Quick and Easy Fruit Salad

Quick and Easy Fruit Salad
Courtesy of Cypress Family Fellowship Recipe Party 2009

1 can peach pie filling
1 can (tall) pineapple tidbits, drained
1 can (tall) mandarin oranges, drained
1 can (tall) peach chunks, drained
2-3 bananas, sliced
2 apples, in bite sized pieces
1 large carton frozen strawberries
fresh fruit powder

Defrost strawberries. Cut up the peaches in the pie filling. Add all other fruits and mix together. Add strawberries and sprinkle with the fruit powder. Stir and serve cold.

I think the addition of some chopped pecans or walnuts would be lovely with this... and maybe a little whipped cream. It's perfect as it is, but if you want to dress it up - those are my suggestions.Pin It Now!

Dump Cake

Dump Cake
Courtesy of Cypress Family Fellowship Recipe Party 2009

2 cans of fruit flavored pie filling (you could use your choice: apple, blueberry, strawberry, blackberry, cherry, peach... the possibilities are limitless)
1 white, yellow or lemon flavored cake mix
1 stick butter

Put the pie filling in the bottom of a 9x13" pan. Add the dry cake mix on top of the pie filling, spread it evenly over the fruit. Put pats of butter over the top of the cake mix. Bake at 350 for approximately 20 minutes or until lightly browned.

Cool and serve with ice cream or whipped cream. (I had this as a kid warm with ice cream over it... it is really rich, but very good!)Pin It Now!

Spinach Berry Salad

Spinach Berry Salad
Courtesy of Jenn Bettis

Baby Spinach (for the two of us - I used about 1/3 of a bag of baby spinach)
Strawberries, halved (about 3 berries per person)
Blue Berries (about 6-8 per person)
Feta Cheese
Pecans
Brianna's Blush Wine Vinaigrette

I don't know if this salad dressing is regional - because it is made in a small town not far from us... but if you can't find it - use your favorite vinaigrette dressing instead. A rasberry vinaigrette would work pretty well here too.

I simply layer all the ingredients into a bowl and serve.

If I were serving more than just the two of us - I'd go ahead and mix the dressing into the bowl just before serving and toss a bit to coat.

This truly is a refreshing summer/spring salad that you can enjoy as a side dish or throw some cold chicken on and have as a meal.Pin It Now!

Mango Salsa

Mango Salsa
Courtesy of Ellie Krieger

1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro
salt and pepper

Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.Pin It Now!

Summer Fruit Salad

Summer Fruit Salad
Courtesy of Taste of Home Magazine
Yield: 20 Servings

1 medium honeydew melon, peeled, seeded and cubed
1 medium cantaloupe, peeled, seeded and cubed
2 cups cubed seedless watermelon
2 medium peaches, peeled and sliced
2 medium nectarines, sliced
1 cup seedless red grapes
1 cup halved fresh strawberries
1 can (11 oz) mandarin oranges, drained
2 medium kiwi fruit, peeled, halved and sliced
2 medium firm bananas, sliced
1 large granny smith apple, cubed
1 can (12 oz) frozen lemonade concentrate, thawed
1 package (3.4 oz) instant vanilla pudding mix

In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least an hour.

Just before serving, stir in the bananas and apple. Combine lemonade concentrate and pudding mix; pour over fruit and toss to coat.

I served in wine glasses with a bit of whipped cream on the top.Pin It Now!

Stuffed Strawberries

These look so dang good to me - I'm wishing I could rush out and buy a pastry bag at Target and make them this instant!

Stuffed Strawberries
Courtesy of Weight Watchers

Makes 12 servings

1 lb fresh strawberries
2 1/2 teaspoons Splenda sugar substitute (I used the brown sugar blend)
4 ounces fat free cream cheese (I used the 1/3 less fat)
1/2 teaspoon vanilla

** You could add some chocolate shavings or chopped nuts for an extra kick... the possibilities are limitless!

1. Clean the strawberries and cut off the tops so that they are flat. Place them on a plate.

2. Make a hole at the top of the strawberries with a small knife.

3. Using a mixer, blend the cream cheese with the vanilla and Splenda.

4. Using a small spoon (or a pastry bag), put little dollops of the cream cheese in the strawberries.

5. Chill until ready to serve.

Or those of you not trying to loose weight - ummm... how amazing would this be if you dipped the strawberries in chocolate... yeah - I just hurt myself. YUM!

WW POINTS per serving: 0 (without my added tips)
Nutritional Information per serving:
21 calories
0.2g fat
0.8g fiber

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Fruitini

Does that not just look like spring in a glass?

Fruitini

Courtesy of Southern Living
Yield: 6 servings

1 banana, peeled and sliced (about 1/2 cup)
1/2 cantaloupe, cut into 1/2-inch cubes (about 3 cups)
1/2 pound grapes, halved (about 1 cup)
2 kiwifruit, peeled and sliced
1 navel orange, peeled and sectioned
10 strawberries, sliced
1/4 cup powdered sugar, divided (WLS folks... switch this to Splenda)
1/3 cup fresh lemon juice, divided (about 2 lemons)

Toss together first 6 ingredients, 2 tablespoons powdered sugar, and 1 tablespoon lemon juice in a large bowl.

Pour remaining lemon juice into a saucer. Dip rims of 6 parfait, wine, or martini glasses in remaining lemon juice; dip rims in remaining 2 tablespoons powdered sugar.

Fill glasses with fruit mixture.

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Lost Recipe

Lost Recipe
Courtesy of my grandmother, Meme

1 package lemon jello (could use Sugar Free)
1 large can of black cherries, drain and set juice aside
1 large package of cream cheese
3/4 pint whip cream, whipped with a little sugar or Splenda added
1 cup pecans

Heat the juice from the cherries to boiling, dissolve jello in the juice. Cool. Add cream cheese and mash with fork until creamy before adding whipped cream. Add pecans. Place cherries in mold or dish in a single layer. Pour mixture on top, and chill for several hours.

Dip the mold or dish in warm water to loosen it from the sides of the dish, and turn out on a serving platter or plate. When serving the cherries should be on top for a nice presentation.Pin It Now!

Cranberry Salad

Cranberry Jello Salad
Courtesy of my friend Dara

2 (3 oz) boxes of Strawberry Jello (you could use Sugar Free)
2 cups boiling water
1 1/2 cup sugar (you could use Splenda)
1 bag cranberries
1 orange
1/2 the zest from the orange
6 apples

Grate apples, cranberries, and orange in a food processor. In a large bowl dissolve jello and sugar in boiling water. Mix grated fruit with the jello mixture, and put in the refrigerator until set.Pin It Now!

Blueberry Almond Coffeecake

Blueberry Almond Coffeecake

Courtesy of Splenda and Yahoo.com

Yield: 12 servings

2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup Splenda, granulated

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 cup 2% reduced fat milk

1 1/2 cups fresh or frozen blueberries

1 egg white

3 tablespoons Splenda, granulated

3/4 cup sliced almonds

Preheat oven to 350 degrees. Grease an 8" square baking dish. Set aside.

Combine flour, baking powder, and salt in a small bowl. Set aside.

Beat butter at medium speed with an electric mixer until creamy. Add 1 cup Splenda, vanilla extract, and almond extract; beat at medium speed until light and fluffy. Add whole eggs, one at a time, beating until blended after each addition. Add flour mixture to butter mixture. Fold in berries. Spoon mixture into prepared dish.

Beat egg white with a fork; add 3 tablespoons Splenda, stirring until blended. Stir in almonds. Spoon mixture over batter.

Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 10 minutes.

Nutritional Info:

225 calories

20 g carbohydrates

2 g fiber

13 g fat

5 g protein

1 g sugar

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Baked Apples

Baked Apples with Honey and Cinnamon
Courtesy of About.com

1/4 cup granulated sugar
1/4 cup water
1/3 cup honey
3/4 teaspoon ground cinnamon
1/2 cup raisins (we don't like them - so none for us)
6 apples

In a large kettle or Dutch oven, combine the sugar, water, honey, cinnamon, and raisins; bring to a boil. Peel and core the apples; add to the pan. Cover and simmer in the hot syrup until tender; about 20 minutes. Place apples in a dish with sides, for serving. Using a slotted spoon to spoon raisins in center of each apple. Pour syrup over all.Pin It Now!

Fresh Fruit Salad

This one is from one of my weight loss surgery cookbooks, but looks so good - I'm sharing!!

Fresh Fruit Salad
Courtesy of Recipes for Life After Weight-Loss Surgery
makes 6 servings (1/2 cup)

1/2 cup nonfat sour cream
1 tablespoon lemon juice
6 teaspoons brown sugar substitute
1/8 teaspoon allspice
1/8 teaspoon cinnamon
2 fresh peaches, skinned, pitted, and cut into bite-sized pieces
1 cup bite-sized honeydew melon pieces
1/2 cup fresh blueberries
1/2 cup halved fresh strawberries, stems removed
20 seedless grapes, skinned and cut in half

In a medium bowl, combine the sour cream, lemon juice, brown sugar substitute, allspice, and cinnamon. Add the peaches, melon, blueberries, strawberries, and grapes. Gently toss to cover with dressing. Refrigerate for 30 minutes before serving in chilled bowls.

Nutritional Information:
64 calories
2 g protein
14 g carbs
.2 g fat
3 mg cholesterol
22 mg sodium
9 g sugar
1 g fiberPin It Now!

Home-made Apple Pie

Home-made Apple Pie
Courtesy of Jen

5-6 medium to large tart apples (Granny Smiths are best, but you could also use a sweeter apple, like Gala, and just sprinkle some lemon juice on them after you chop them)
3/4 cup sugar (can also use Splenda, cup for cup)
2 Tbsp. flour
2 tsp. cinnamon
dash nutmeg
dash salt
1 pkg of 2 ready-made, rolled-up, refridgerated crusts (any brand name or the generic work just fine...just make sure there are 2 inside)
one of the following: (***see below for explaination of this step***)
2 tsp of melted butter, one egg white, or enough foil to wrap from underneath the pie plate and over the edges

1) Peel, core, and cut apples into small chunks (sprinkle with lemon juice if using sweet apples).
2) Mix apples and all seasonings in a bowl.
3) Unroll one crust into a pie plate.
4) Dump apple mixture into crust and spread evenly.
5) Flip the other crust on top and trim the dough that is overlapping the pie plate.
6) Fold edge of top crust underneath the edge of the bottom crust and pinch together all around the edge of the pie plate (I use my pointer finger and push the outside edge towards the middle of the pie while pinching it around my finger with my other pointer and thumb, so it makes a wave all around the edge--I hope that makes sense. You can also crimp it together by using the tinges of a fork and pressing down all around the edge of the pie plate).
7) Make 4-5 slits in the middle with a knife to let steam out as it cooks.
8) Brush entire top crust with either melted butter or an egg white (optional)***
9) Bake at 425 for 45-60 min, or until it is golden brown. ***If you don't brush it with butter or egg, make sure you only bake it for 20 minutes and then wrap the edges from the bottom with foil for the last 25-40 minutes. The edges will burn if you don't brush them or cover them with foil.***Pin It Now!

Orange Fluffy

Orange Fluffy
Curtesy of my friend Allie

Drain:
1 Big Can Crushed Pineapple (we used no sugar added)
2 Big cans Mandarin oranges (we used no sugar added)

Add 3 little boxes orange jello (we used sugar free) and let stand 5 min—stir

Add one regular container coolwhip (we used light) and one 16oz container sour cream (again we used light). Mix.

Chill or freeze!

We topped with pecans for a crunchy addition to our dessert.

I plan on doing different versions of this - I might try strawberry jello next time and replace the oranges with light fruit cocktail.Pin It Now!