Annie's Fruit Salsa & Cinnamon Chips

2 kiwis, peeled and diced
2 golden delicious apples, peeled, cored & diced
1 8 ounce package raspberries
1 pound strawberries
2 T. white sugar
2 T. brown sugar
3 T. Fruit Preserves (Jam) any flavor
10 in flour tortilla's
Butter flavored cooking spray
2 C. cinnamon sugar

Fruit Salsa
In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white and brown sugar and fruit preserves. Cover and chill in refrigerator for at least 15 min.

Chips
Preheat oven to 350. Coat one side of each tortilla with butter spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of Cinnamon sugar. Spray again with cooking spray. Bake for 8 to 10 minutes. Allow to cool for 15 min. Serve with chilled fruit mixture.

Chocolate Pretzels

by Denise Robison

24 circular mini pretzels
24 milk chocolate candy kisses
1 package of m&m's

Preheat oven to 350 degrees. Place pretzels on baking sheet. Unwrap candy kisses and place one in the center of each pretzel. Place in preheated oven for 1 to 2 minutes, until kisses melt. Remove from oven and place one m & m in the center of each pretzel. Chill in refrigerator until set.
(I always have to make more than 24. I fill up a baking sheet with as many as I can fit. You can also make these into Chocolate Turtles by melting a Rollo chocolate on each pretzel and then pressing a pecan half on top.)

French Dip Sandwiches (Crock Pot)

by Denise Robison

2-3 lb cut of beef round
1 onion, finely sliced
1-2 Tbsp. Worcestershire sauce
1 pkg onion soup mix
1 tsp. sugar
1/8 tsp pepper

Place sliced onion in bottom of Crock pot. Add beef and remaining ingredients. Cover the beef with water. Cook about 8 hours on high. Shred and serve meat and onion on toasted buns. Use juice for dipping.