Fruit Salsa and a MOVING BREAK

Our house FINALLY sold!!  Can I get a WHOOOO HOOOO!!???  Finally.  Only took since last Septemeber.  Anyhoo...we are packing up a storm and move in less than a WEEK!  With working full time, having a hubby that is always working late or out of town lately, and a little munchkin walking (running) around, it's not too easy.  But, we are getting there.  The baking supplies are all packed up so no posts will be done for a little while. Sorry about that!  We are so excited to be able to have the oppourtunity to live at my parents house for a while (they are finishing the basement for us - how AMAZING are they!!??), and save some serious dough to get the sicgle family house we have been dreaming of.  So, so, excited.

 

So I leave you with a fresh, yummy, and highly rated recipe that would be perfect for spring and summer.  Since its been in the 60's and 70's here, we enjoyed it now.  Wait, is it really February?

 

 

 

 

Fruit Salsa with Baked Cinnamon Chips

by Allrecipes

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar (more or less to taste)
1 tablespoon brown sugar (more or less to taste)
3 tablespoons fruit preserves, any flavor (I used strawberry)

10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

Cinnamon sugar:
1 cup white sugar
2 Tablespoons cinnamon

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees.

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.