FRUIT Salsa & Cinnamon Chips
From the kitchen of--Judy Williamson Roberts

4-6 pieces dried mango
1 - 20 oz. can unsweetened crushed pineapple, drained (reserve 4 TBS. juice)
1 can sliced peaches (chopped)
3 sm. Kiwi (peeled & chopped)
¼ cup chopped walnuts
4 Tablespoons brown sugar
4 Tablespoons flaked coconut

6-8 flour tortillas shells
3 Tablespoons butter (softened)
½ Cup sugar
4 Tablespoon cinnamon

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Combine pineapple, mango, peaches, kiwi, nuts, brown sugar, coconut, and 4 TBS pineapple juice, in large bowl.  Cover and refrigerate.
Chips:  Lightly spread butter on one side of shell.   Mix sugar and cinnamon together and sprinkle over butter.  Cut shell in small squares and bake in single layers on cookie sheet in 400 degree oven for 3 - 6 minutes.

Marinated Penny Carrots
From the kitchen of - Sara J. Peeler

Mix ¾ cup sugar
½ cup oil
4 Tbl. Vinegar
1 tsp.each of salt, pepper, paprika, dry mustard and worchestire sauce.
1 whole raw green pepper chopped
1 whole onion

12 large carrots sliced (like pennies and cooked (7 mi.) until crispy.
Drain and then cover with sauce
Chill before serving if sauce is left over just cook more carrots and add to it.
Can be made several days ahead of time.
Keeps a week or more in refrigerator

5 times for 40 people

Sausage Stuffed Jalapeno Peppers
From the kitchen of - Nancy Beverlin

1 lb. pork sausage
1 8 oz. cream cheese
1 cup shredded parmesan cheese
22 large jalapeno peppers

Cook sausage and combine with cheese. 
Clean peppers and cut in half
Fill peppers with cheese and sausage
Bake on ungreased pan 425 deg. 15 - 20 minutes
You can dip in ranch dressing if you like. 

Avocado Dip
From the kitchen of - Michele Pleskonko

3 Tbs. lemon juice
3 ripe avocados smashed
1 pkg. (8 ounce) cream cheese
1 large tomato diced
1 small can green chilis diced
1 cup grated cheddar cheese
Dash red pepper

Mix all - Refrigerate - Enjoy

Confetti Tortilla Spirals
From the kitchen of - Jane Baker

1 package (8 ounces) fat-free cream cheese
2 tbls. Dijon mustard
3 green onions, chopped ¼ zucchini, shredded
¼ cup carrot, shredded
6-8 inch fat-free flour tortillas
12-18 large spinach leaves
1 jar (12 ounces) whole sweet roasted red peppers, drained and patted dry
¾ pound thinly sliced deli turkey

Dijon mustard and roasted peppers give these tortilla roll-ups extra spice.  Make them ahead of time, store in refrigerator and slice right before servin.

Mix together cream cheese and mustard until well blended. 
Chop green onions, zucchini and carrot and add to cream cheese mixture… mixing well.
To assemble tortilla roll. 
Place tortilla on parchment paper.  Spread each tortilla with about ¼ cup of cheese mixture to within ½ of edge. 
Cover with 2 to 3 spinach leaves, pressing lightly into cream cheese mixture. 
Top each with 1 or 2 pieces of red pepper and 2 slices of turkey, keeping the layers as flat as possible.
Roll up tortilla tightly, jelly roll fashion.
Wrap each securely in parchment paper. 
Refrigerate seam side down at least one hour. 

To serve, cut with serrated knife.  Place on lettuce-lined platter. 
Yield: 48 slices

Turkey Roll-ups
From the kitchen of - Deanna Wajley

Cream - chopped bacon (6 slices)
Green onion (chopped)
Cream cheese (8 oz.)
Splash of liquid smoke
Package of tortillas
Tomato/basil, spinach or regular

Spread cream cheese thinly on ½ the tortilla
Cover cream with sliced smoked turkey
Thin strip of roasted red pepper
Roll and refrigerate
Slice/Serve

Marinated Carrots (spicy)
From the kitchen of - Jorie Kennedy

Peel, slice and cook 2 lbs. of carrots

While they cook, mix and cook until blended and slightly thickened (about 2 minutes stirring after it comes to a boil over medium heat):

1 cup sugar
1 can condensed tomato soup (Campbell's)
1 tsp. ground red pepper
1 tsp. Worcestershire sauce
¾ cup cider vinegar
1/3 cup vegetable oil
1 tsp. yellow mustard (French's)

Slice 1 large sweet onion and 1 green pepper. 
Layer cooked carrots with sliced onion and pepper strips.  Pour cooked mixture over carrots.  Cook and refrigerate 24 hours. 
NOTE:  we like it cold as an appetizer or side dish, but the original recipe from 1940 suggests that it can also be served reheated as a side dish. 

Vegetable Pizza
From the kitchen of - Cathy Williamson Eddy

1 pkg. crescent rolls
1 8 oz. cream cheese, softened
1 cup mayonnaise
1 pkg. Hidden Valley Ranch mix
½ head broccoli
½ head cauliflower
1 carrot
1 pkg. Colby Monterey Jack cheese (shredded)

Pre-heat oven to 360 degrees
Press crescent rolls in ungreased 9x13 glass cake pan. 
Bake for 8 minutes.
Mix cream cheese, mayo and Hidden Valley mix together and spread on cooled, light brown crust. 

I use a food processor on each individual vegetable.
Sprinkle on chopped cauliflower, broccoli, and carrot, in that order.  Top off with the shredded cheese.  Cover and refrigerate.

Christmas Pickles
From the kitchen of - Debra Booher

24 oz. baby dills
1 ½ cups white sugar
¼ cup vinegar
¼ cup water

Drain and slice pickles.  Mix remaining ingredients simmer for 5 minutes.  Pour over pickles.  Let sit three days, turning at least twice a day.  Refrigerate. 

These pickles are great anytime of the year.  They are great as an added treat and so easy to make.

Enjoy