Cranberry Salsa

1 Can (28-32oz) stewed tomatoes, drain excess liquid 

1 Can jellied cranberry sauce 

5 Sticks celery 

1/2 bag shredded carrots (or you can shred a few carrots on your own) 

1 Large Anaheim Pepper 

1 Jalapeno Pepper (or more if you want it hot) 

2 12 oz. bags fresh cranberries 

1 Red onion 

1/2 bunch cilantro 

3 Tbsp. brown sugar 

4 Tbsp. white vinegar 

 Pulse tomatoes, cranberry sauce, and fresh cranberries  in a blender or food processor. Finely chop celery, carrots, peppers, cranberries, onion, and cilantro and add to the cranberry mixture. Dissolve the brown sugar in the vinegar and pour over the salsa. Stir well, and chill. **The celery and carrots are easily left out if you like, and you can sub in a bell pepper for the Anaheim or chili if you're not great with heat.

To make it even more festive, you can buy the spinach tortillas and either cut them into triangles or use a tree cookie cutter (or any other cookie cutter for that matter) and then bake or fry the pieces into chips. There are also guacamole chips that are green which you can just buy at the store. Either way, this stuff is so good, I promise.

Recipe adapted from my very favorite roommate ever, Jen Johnson.

Chilled Fruit Pie

1 cooked pie crust

3/4 c. sugar

1 c. water

2 T. corn starch
1/4 t. salt

chilled fruit (strawberries, peaches, nectarines)

Sweetened, heavy whipping cream (for topping) 

Combine sugar, water, salt, and corn starch in a sauce pan. Cook on medium-high heat until mixture has boiled for three consecutive minutes. Be careful not to over-stir the mixture, but don't allow it to burn on the bottom of the pan. Allow the gel mixture to cool. Slice fruit and place in a cooked pie crust. Pour gel mixture over fruit and top with whipped cream. Serve immediately.
**NOTE: This gel filling makes enough for TWO pies**

Recipe from my mom (who got it from her mom)

Pear-Banana Tart

Crust:
6 T. butter, softened
1 c. flour
¼ c. white sugar
1 tsp. apple cider vinegar

Filling:
1/3 c. Honey
12 oz. Marscapone cheese (use cream cheese or Ricotta if you can’t locate any)
2 ripe bananas, mashed
1 tsp. vanilla extract

Topping:
2 large pears, cored and sliced thin
white sugar
cinnamon

brown sugar
Honey

Directions:
Preheat oven to 425 degrees. In a small bowl, combine all crust ingredients with a fork or pastry cutter until mixture resembles coarse crumbs. Press into tart pan or pie dish. Bake at 425 degrees for 5-7 minutes, until it’s just starting to brown. Remove from oven and reduce oven temperature to 350 degrees. In a medium bowl, combine all filling ingredients and mix well. Pour onto crust and spread evenly. Top with sliced pears. Sprinkle desired amounts of sugar, cinnamon, and brown sugar on top of the pears. Drizzle with more honey. Bake at 350 degrees for 25-30 minutes until golden and bubbly. Remove from oven and let cool for 30 minutes. Place in refrigerator and chill completely, at least one hour. To serve, slice and drizzle with additional honey if desired.

Recipe from Gourmet Mom on the Go

Strawberry Salad

**ignore my crappy phone picture**

SALAD:
Mixed Greens
Spinach
red pepper, sliced into strips
1/4 red onion, sliced into strips
1 c. sugared, slivered almonds
1 c. shredded Parmesan cheese
2 c. strawberries, sliced

DRESSING:
1/2 c. red wine vinegar
1/2 t. dry mustard
1 t. salt
1/3 c. sugar
1/2 c. strawberry jam
3/4 c. vegetable oil

Toss salad ingredients. Mix dressing and pour over salad. Toss and serve.

Recipe from Janelle Warby.

Lemon Ice Box Dessert

1/2 gallon vanilla ice cream, softened
6 oz. can lemonade, thawed
Nila wafers, crushed

Crunch Nila wafers and pour in a 9x13 cake pan. Reserve a small amount for garnish. Mix softened ice cream and lemonade together. Pour over crunched Nila wafers and smooth with spatula. Sprinkle reserved crumbs over the top and freeze. Serve when firm.

Recipe from my awesome mom, Carolyn!

Fruit Dip

1/2 pt. whipping cream, whipped
1 jar marshmallow cream
1 TB. orange juice
1 TB. lemon juice
1/4 c. mayo

Gradually add orange and lemon juice to marshmallow cream. Beat at high speed until fluffy. Fold into mayo. Fold into whipped cream.

Recipe from the World's Greatest Grammy--Marilyn!