Fruit Salsa & Cinnamon Sugar Tortilla Chips

** Recipe from From Glitter to Gumdrops **

Salsa:

* 1 carton of strawberries (pulsed to chunky in a blender)
* 3 kiwis peeled & diced
* 1 pint blueberries (quartered)
* 2 apples (peeled and diced) 

Mix and chill until serving (overnight in the fridge is best).
 

Cinnamon/Sugar Tortilla Chips:  

* 10 flour tortillas  

* spray butter (or melted butter)

* cinnamon sugar (premixed or make your own)

Heat oven to 400.  Cut tortillas into triangles & spray/brush with butter.  Sprinkle with cinnamon sugar mix.  Bake on a cooking stone for about 7 minutes (you might lower the time/temperature if you are using a metal cooking tray).  Store in an airtight container or baggie if you are not serving right away so they stay crisp.  

** NOTE:  I tried the chips & I used the tortillas that you cook yourself (Costco).  I first precooked the tortillas, followed the directions above, (except I baked them @ 350 for about 5-7 min), turned them over, buttered and sugared the other side & baked them for another 5-7 min!!  They were quite tasty!!  :)

Chili's - Chili Queso

** Recipe from From Glitter to Gumdrops **

* 16 oz. box of Velveeta Cheese, cubed
* 15 oz. can Hormel Chili (no beans, and not chunky)
* 1 c. milk
* 4 tsp. chili powder
* 2 tsp. paprika
* 1 Tbl. lime juice
* 1/2 tsp. ground cayenne
* 1/2 tsp. ground cumin

Combine all ingredients in a med. saucepan.  Place over medium heat.  Stir frequently until the cheese is melted.  Reduce heat, and let simmer for 20 minutes.  Serve with tortilla chips.

Baked Jalapeno Popper Dip

** Recipe from Kraft **

* 1/2 c. seeded and finely chopped fresh jalapeño peppers (about 4 medium) * 1 tsp. vegetable oil * 2 pkgs. (8 oz. ea.) cream cheese, softened * 1 c. mayonnaise * 1 can (4 oz.) chopped green chili peppers, drained * 1/2 c. (2 oz.) shredded sharp cheddar cheese * 1/2 c. (2 oz.) shredded Monterey Jack cheese * 25 Keebler® Club® Original crackers , crushed to 1 c. * 1/2 c. freshly grated Parmesan cheese * 1/4 c. butter or margarine, melted

In small skillet cook jalapeño peppers in oil over med-high, about 1 min, or until softened. Set aside.  In food processor bowl combine cream cheese, mayo, green chili peppers, cheddar cheese and Monterey Jack cheese. Cover & process until smooth. Transfer to bowl. Stir in jalapeño peppers. Spoon into shallow 2-qt. casserole or 8 x 8 x 2" baking dish coated with cooking spray.  In small bowl stir together the crushed crackers, Parmesan cheese and butter. Sprinkle over cheese mixture. Bake at 400 for 15-20 min. or until golden brown. Serve with additional crackers.

Spinach Artichoke Dip

** Recipe from Annie's Eats **

* 8 oz. cream cheese, softened
* 1/3 c. freshly grated Parmesan cheese, plus more for topping
* 1/3 c. sour cream
* 1/3 c. mayonnaise
* 10 oz. frozen chopped spinach, thawed and drained
* 1 c. coarsely chopped canned artichoke hearts
* 4 cloves roasted garlic*, smashed
* ¼ tsp. salt
* ½ tsp. roasted red pepper flakes
Preheat the oven to 400. In a medium bowl, combine the cream cheese, Parmesan, sour cream, mayo, spinach, artichokes, roasted garlic, salt and red pepper flakes. Mix well with a spatula until all ingredients are evenly blended. Spread into a small baking dish. Sprinkle additional grated Parmesan over the top if desired. Bake for 35-40 min. or until the top is slightly browned. Serve warm with baguette slices, pita chips, crackers, etc.
*To roast individual cloves of garlic, just place the unpeeled cloves into a baking dish or pan and bake @ 350 for 25-30 min. Let cool before squeezing the cloves from the peels.

Tuscan Chicken-Spinach Spread

* 4 c. cooked chicken

* 1 Tbl. butter

* 1 c. chopped crimini or button mushrooms

* 2/3 c. white wine (chicken broth may be substituted)

* 2/3 c. chicken broth

* 1/4 tsp. each salt & pepper

* 2 tsp. Italian seasoning

* 2 containers (8 oz. ea.) roasted garlic-flavored cream cheese**

* 1 pkg. (10 ounces) frozen chopped spinach, thawed, well-drained

* 2 c. (8 oz.) shredded Italian blend cheese, divided

* 1/2 c. grated Parmesan cheese

* Desired crackers/chips for serving

**Note: If roasted garlic flavored cream cheese is unavailable, use onion & chive flavor or add 1 tsp. roasted garlic per 8 ounces plain cream cheese.

Preheat oven to 350. Shred or finely chop cooked chicken; set aside. Melt butter in large skillet & add mushrooms. Sauté over med-high heat until just cooked, about 3-4 min. Add wine, broth, & seasonings. Continue to cook & stir until slightly reduced, about 5 min. Add cream cheese & stir until melted and thoroughly blended in. Add chicken, spinach & 1 c. of the Italian cheese; stir until blended. Pour chicken mixture into 9x9" baking dish. Sprinkle remaining 1 c. Italian cheese & then Parmesan evenly over top. Bake in preheated oven 25-30 min. until hot and slightly browned. Serve hot with crackers/chips.