Fruit Kebabs with Cinnamon Cream

8 wooden skewers
red seedless grapes
watermelon cubes
cantaloupe cubes
pineapple cubes
trimmed strawberries
½ c. nonfat vanilla yogurt
¼ tsp. ground cinnamon

On each skewer, pattern fruit. Arrange on a platter. Mix cinnamon and yogurt. Serve fruit kebabs with cinnamon cream for dipping.

Soft Pretzels

Ingredients:
3 cups flour
2 tsp yeast
1 tsp salt
1 cup warm water (120-130 degrees)
1 T softened butter or vegetable oil

Topping:
3 T water
2 tsp sugar
2 tsp baking soda
Kosher salt
Coarse sugar
2 T butter, melted
cinnamon/sugar

Directions:
In a large bowl combine flour, yeast, salt, water and butter; beat until smooth (mixture will be slightly sticky). Sprinkle with 1-2 T water is dough is dry. Cover and let rest in a warm place for 30 minutes.

Punch down dough. Turn onto a lightly greased surface; divide into 6 pieces. Roll each piece into a 24 inch rope.
Combine topping (water, sugar and baking soda in a shallow bowl). Shape each rope into a pretzel and dip into the topping solution. Sprinkle pretzels with course salt or sugar.
Place on parchment lined baking sheet. Bake at 400 degrees for 12-15 minutes or until golden brown. Brush with melted butter. Dip in cinnamon-sugar if desired.

Yield: 6 servings

Copycat Chili's Salsa

2 cans (14.5 oz ea) whole tomatoes, drained
1 sm. (4 oz.) can diced jalapeños
¼ c. yellow onion
1 tsp. garlic salt
½ tsp. salt
1 tsp. cumin
½ tsp. sugar
1 tsp. lime juice

Place all ingredients in a blender and puree until smooth. Serve with tortilla chips.

Queso Blanco

1 ¼ lb. Land O Lakes white American cheese
¼ c. diced green chilies

⅔ c. whole milk
pinch of cumin
2 pickled jalapeños
1 oz. pickled jalapeño juice
½ c. cold water


Cut cheese into small cubes and chop jalapeños. Put all ingredients in a crock pot on high for about 30 minutes, stirring occasionally. Reduce heat to low or warm and serve with tortilla chips.