Fruit Salsa with Cinnamon Chips

"I originally found this recipe on allrecipes.com, but I've modified it to make it healthier."


INGREDIENTS:

2 cups fresh fruit diced (my favorite combo is strawberries, blueberries, raspberries and peaches...1/2 cup each)

6 standard sized tortillas cut into 8 wedges each (I used wheat tortillas...and you can also use pita)

3 Tablespoons sugar / 1 Tablespoon cinnamon mixed

cooking spray (I like Pam baking spray because it's sweet)

DIRECTIONS:

Heat oven to 400 degrees. Lay out tortilla wedges on large rectangular cookie sheet (you can only bake 1/2 at a time). Spray tops only with cooking spray and sprinkle with cinnamon sugar mixture. Bake for 10 minutes. Serve with mixed fruit.

Jen's Fresh Fruit Burst

"I'm sure this isn't original, but I didn't have a recipe or photo to go by, so I'm claiming it as mine. The only problem if you choose to use pineapple is that you have to be careful because it splits when you stick it on the skewer."


Ingredients:

-At least five kinds of fresh fruit that won't brown

Ideas:

cantaloupe
honeydew
watermelon
kiwi
cherries
grapes
pineapple
oranges
strawberries

-Skewers (I made about 30-35 skewers for the half melon)

-a halved melon (cantaloupe, honeydew, watermelon)

Sarah's Applesauce

"I was looking for a good healthy apple recipe I could use after going apple picking, and I came across this one on allrecipes.com. I tripled the recipe but only doubled the sugar, and I used 2 1/2 teaspoons of cinnamon for the triple recipe instead of 1 1/2 teaspoons. It took 50 minutes to simmer. Next time I think I might add some raisins and not mash the apples."

INGREDIENTS:

• 4 apples - peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

DIRECTIONS:

1. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher. *I used a food processor
   

Apple Pie by Grandma Ople

"I found this recipe on allrecipes.com. This is someone else's grandma's recipe, not mine, but I'm sure my grandma also made a mean apple pie. This is the original, but please read my notes at the bottom."

INGREDIENTS:
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

NOTES:

-As suggested by a review you can add 1 teaspoon cinnamon and a dash of nutmeg to the syrup. You can also omit a tablespoon of water from the 1/4 cup and add one tablespoon vanilla.

-Eight apples were way to many to fit into my pie, so I think Seven would be better

-the butter and flour didn't turn into a paste for me even though I added an extra two tablespoons

-my pie overflowed and dripped at the bottom of the oven. It also took an extra ten minutes of baking time to get the apples soft enough.

Rhubarb Cheesecake

"Another rhubarb recipe. I found this on allrecipes.com, but I made a few changes. It was suppose to be made in a 9 in spring form pan, but I don't have one (or know what one is) so I added more ingredients to fill a 9x13 dish. It also called for a sauce on top of sour cream sugar and vanilla, but I forgot to use it and it was awesome anyways, so I didn't include it. A review also suggested the pecan sandies as a crust instead of flour butter and sugar, so I included her/his suggestion. If you'd like to see the original follow this link: http://allrecipes.com/Recipe/Rhubarb-Cheesecake/Detail.aspx "

INGREDIENTS:

Crust:
1 package "Pecan Sandies Shortbread cookies"
1/2 cup butter


4 cups diced rhubarb
1 cup white sugar
1 1/2 tablespoons all-purpose flour
3 (8 ounce) packages cream cheese
3/4 cups white sugar
3 eggs




DIRECTIONS:


Preheat oven to 375 degrees F. Crush cookies by putting them in a bag and pounding it with a rolling pin, or meat tenderizer utensil (flat side). Melt 1 stick butter. In medium bowl mix cookie crumbs with melted butter. Press into bottom of 13x9 inch baking dish. Bake for 7 minutes...

meanwhile, in a medium bowl, toss together the chopped rhubarb, 1 cup sugar and 1 1/2 tablespoons flour. Pour onto baked crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F.
In a large bowl, beat the cream cheese and 3/4 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
Bake in the preheated oven for 30 minutes, or until filling is set.

Crumb-Topped Rhubarb

"Another rhubarb recipe from me. I was given a lot, so I may still make one more dessert with it. I've never had rhubarb with cinnamon, but it was delicious! I got this from allrecipes.com and the person who posted it originally is Betty Combs"

INGREDIENTS
3 cups diced fresh or frozen rhubarb
1 tablespoon all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
TOPPING:
6 tablespoons all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or rolled oats
6 tablespoons butter or margarine, softened

DIRECTIONS
In a mixing bowl, combine rhubarb, flour, sugar, cinnamon and salt. Spoon into a greased 12-in. x 8-in. x 2-in. baking dish; set aside. Combine flour, brown sugar and oats. Cut in butter until crumbly; sprinkle over rhubarb mixture. Bake at 350 degrees F for 50 minutes or until lightly browned and bubbly.

Fresh Rhubarb Pie

"I love Rhubarb pie. We even have a small garden with nothing but rhubarb (well, it's only because I stink at growing stuff). My father-in-law has giant rhubarb plants in his garden and so we have an over-abundance of it. Previously I have made the pie with tapioca, but this time I tried it with flour as a thickening agent. I found this recipe here and it's by Carol."

INGREDIENTS
4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. Sprinkle top crust with 1 teaspoon sugar. Cover edge of crust with foil to prevent burning.
Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.