Choose 2-3 types of fresh berries.
Cut up fresh pineapple and kiwi.
Mix all together.
Based on photo at: https://www.goodto.com/recipes/fruit-salad
Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring often.
Fill sterilized pint-size or half-pint canning jars within 1/2-inch of the top. Wipe the rim of the jar clean and seal with a lid and ring.
Process in a water or steam bath canner for 15 minutes (add 5 minutes if you live at 1,001 to 3,000 feet; add 10 minutes for 3,001 to 6,000 feet; add 15 minutes for 6,001 feet to 8,000 feet).
Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm – if the center bubbles up and down when you press on it, it hasn’t sealed correctly and will need to be refrigerated or re-processed).
Source: https://www.melskitchencafe.com/best-homemade-salsa
Preheat oven to 400.
Simmer and whisk water, butter and salt until butter melts. Add flour and stir rapidly with a wooden spoon until it forms a ball; continue until dough is no longer sticky, 1-2 minutes longer. Cool 2-3 minutes.
Beat in eggs one at a time. Stir in cheese and pepper.
Drop by tablespoons onto greased (or parchment-lined) baking sheets.
Bake about 30 minutes until golden brown. Center should be slightly eggy and moist when done.
Preheat oven to 400 degrees. Grease a cooking rack and place it in a roasting pan.
Combine water, sugar, and 2 T salt and whisk under sugar and salt are dissolved.
Cut each chicken breast into 9 pieces. Add the chicken to the brine mixture and let it sit for 15 minutes.
Combine panko and oil. Heat in the microwave for 2-3 minutes, stopping every 30 seconds to stir.
Whisk together eggs, flour, onion powder, garlic powder, pepper and 1/2 tsp salt.
Remove chicken pieces from brine, drain on paper towels.
Pat dry, dredge in egg mixture and roll in bread crumbs.
Bake on the cooking rack for 15-20 minutes.
Preheat oven to 375. Lightly grease a large baking sheet and set aside. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down.
Bake for 25-35 minutes until potatoes are fork-tender and golden.
Sprinkle with freshly chopped parsley and dressing for dipping.
Preheat oven to 425 degrees F. Lay out a clean, dry dishtowel to cover the phyllo that you are not working with.
Unroll the phyllo dough and lay one sheet of dough onto a large cutting board. With a pastry brush, brush the dough with melted butter and wrap it around the brie.
Take the next sheet of phyllo dough and brush it with melted butter. Place the wrapped brie fold side down in the center of the phyllo sheet and wrap around the brie. Repeat until you have wrapped 5 sheets of phyllo around the cheese, always turning the cheese over each time so that the folds are on the bottom.
Brush a generous amount of butter on your 6th sheet of phyllo dough. Then spread the jam across the top of the cheese wheel. Gently place the phyllo over the jam, butter side down, being careful not to tear the dough. Finish wrapping the brie with the dough, folding the edges underneath the brie and using additional butter as needed to smooth the phyllo folds around the cheese. Brush additional butter over the top.
Place in a round baking pan or on a cookie sheet. Bake 15 minutes in a 425 degree oven or until lightly brown. Let sit for 5 minutes before serving with crackers.
Source: https://www.afamilyfeast.com/baked-brie/
Mix together the water, olive oil, flour, salt, oregano, milk, and yeast like bread dough. Allow it to rise.
Roll the dough out to 1/2 inch thickness on a greased pizza pan or baking sheet. With a pizza cutter, cut into strips that are one inch wide. Allow the dough to rise again.
Stir together the parmesan, garlic powder, garlic salt, onion powder, and oregano.
Brush breadsticks with oil and sprinkle them with the seasoning mixture.
Bake at 350 degrees for 15-20 minutes.
Combine the wheat flour, 1 1/4 c flour, wheat germ, yeast, and salt.
In a small saucepan,heat the water, honey, and shortening. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in 1/2 c walnuts and enough flour to make a kneadable dough. Knead 5-6 minutes. Place in a greased bowl and turn once to grease the top. Let rise until doubled, about 1 hour.
Punch dough down and shape into a ball. Flatten slightly and place on a greased baking sheet. Cover and let rise until doubled, about 35 minutes.
In a saucepan, bring sugar and water to a boil and cook until thickened, about 2 minutes. Brush over top of loaf. Sprinkle with 1/8 c walnuts. Bake 30-35 minutes at 375 degrees.
Combine grape jelly and barbeque sauce in a slow cooker. Stir in the miniature smoked sausage links.
Cook on High, until heated through, 2 to 3 hours.
Source: https://www.allrecipes.com/recipe/213073/slow-cooker-cocktail-smokies/
Beat together the cream cheese, sour cream, green onion, dill, and salt, until fluffy.
Cover and chill for 1 to 24 hours.
If the dip is too thick after chilling, stir in 1-2 T milk.
Serve with vegetables, crackers, or chips.