The DUTCH OVEN Dessert Cookbook

• White Chocolate Berry Bread Pudding
• Praline Pudding Cake
• Root Beer Cake
• Upside Down Cranberry Crunch
• Apple Pecan Cobbler

Cobblers, crisps, cakes -- and more! The Dutch Oven Dessert Cookbook is filled to the brim with scrumptious recipes that will complement any meal and satisfy any sweet tooth. With its simple yet delectable recipes, this book is the perfect gift for family, friends, and, of course, yourself.

BONUS: A temperature conversion chart makes it easy to prepare any of these tempting treats in either a Dutch oven or conventional oven!

Order THE DUTCH OVEN DESSERT COOKBOOK

Beyond Oatmeal: 101 Breakfast Recipes

French toast, 

waffles and muffins, 

sweet breads and sticky buns; 

all the mouth-watering breakfast treats 

you dream of are right here. 

No more stale cold cereal. 

No more lumpy oatmeal. 

Deluxe breakfasts are just a few 

quick ingredients away!

Even better, breakfast foods aren't just for breakfast anymore. Breakfast, lunch, brunch, dessert, or even a snack; these recipes work for just about any time. Whether you're a beginner cook looking for quick and easy meals or a seasoned chef on the lookout for fresh and creative new ideas, look no further! These tasty dishes are sure to please even the pickiest of eaters and impress your guests. 

Is there more to breakfast than just oatmeal? Absolutely! Let Beyond Oatmeal: 101 Breakfast Recipes make your mornings sweeter. Say no to boring breakfasts and get ready for mouth-watering morning delights. Yes, there is more to breakfast than just oatmeal; much more! 

As a child, author and chef Carlene Duda thought everyone ate oatmeal for breakfast. Because she hated the thick, lumpy goo, she vowed that when she had a family of her own, she would not feed them oatmeal! She made it her mission to be the quintessence of gourmet breakfast chefs everywhere. With 101 delicious original recipes, Beyond Oatmeal is the culmination of that mission, guaranteed to delight chefs of all ages!

order BEYOND OATMEAL: 101 BREAKFAST RECIPES

The Cast Iron Chef

Like Dutch oven food but don't have time to cook? Or do you just not have the right recipe for what you're craving? Dust off your Dutch oven and prepare your taste buds for mouthwatering Dutch oven food. With the Cast Iron Chef, you'll find cooking with a Dutch oven is easy, efficient, and, best of all, delicious!

In this handy book, chef Matt Pelton outlines the ins and outs of Dutch oven cooking, from seasoning your oven to choosing your heat source, and shows you tips and tricks on how to adapt recipes and cook Dutch oven food in the comfort of your own kitchen. With its wide range of dishes, this book covers staple recipes like meats, potatoes, soups, and breads, but also brings to your table a variety of favorite ethnic dishes. You'll find your options are endless when it comes to cooking with a Dutch oven. Whether you're firing up the coals or using your kitchen stove, Dutch oven cooking is more versatile than ever before. The only thing set in stone is the potential for great-tasting food!

CHEESE STEAK

A family favorite, this can be served on bread as a sandwich, with potatoes, or with rice. It goes well with a pepper or another green vegetable.

    1 small sweet onion, chopped

    2 lbs. beef, sliced thing

    salt to taste

    1 tsp. coarse black pepper

    juice from 1/2 lemon

    1/4 lb. sliced Swiss, provolone, or mozzarella cheese

Heat just enough oil to make the bottom of your Dutch oven glossy. Add the onion and fry until they are clear. Add the meat while the Dutch oven is hot. Stir-fry until the meat is beginning to brown. Add the remaining ingredients. Broast or roast for 15-20 minutes at a low temperature, 200-225 degrees. Layer cheese on top.  

Order THE CAST IRON CHEF here. 

Cowboy Casserole

COWBOY CASSEROLE

    makes 6-8 servings

This casserole is also delicious without the meat if you prefer a vegetarian entree.

1 1/2 pounds lean ground beef

2 ribs celery, diced

1/2 green pepper, diced

1 small onion, diced

2 tsp. chili powder

1/2 cup black olives, sliced

3 1/2 cups cooked rice

1 qt. home-canned tomatoes OR 2 (14.5-oz.) cans commercially canned diced tomatoes

1 tsp. salt

Black pepper

1 tsp. Worcestershire Sauce

Tabasco sauce to taste

    optional garnishes:

        grated cheddar cheese

        additional sliced black olives

        additional chopped green peppers

Preheat oven to 325 degrees. In a deep skillet over medium-high head, brown and crumble ground beef. Remove from skillet and pour off all but 1 tablespoon of the grease. Saute celery, green pepper, and onion until softened. Add chili powder and saute until fragrant. Stir in beef, olives, rice, tomatoes, salt, pepper, Worcestershire, and Tabasco sauce. Bring to boil.

Spray 13x9-inch casserole dish with cooking spray. Place mixture in dish and bake about 1 hour, or until heated through. Serve with optional garnishes.

This recipe comes from STARTING WITH A QUART OF TOMATOES. A book that offers the how-to for growing your own tomatoes, canning them, and then cooking with them. There are soup, sauce, casserole, pizza, and bread recipes!  

Starting with a Quart of TOMATOES is available on our website.

Breakfast in a Cookie Jar

"Don't eat dessert first, 

you'll spoil your appetite!" 

That's what Mom always said, right? 

Well, don't tell her we said this, 

but Mom was wrong. 

Now you can have your dessert for breakfast!

This scrumptious collection of healthy, easy-to-make cookies and breakfast bars will start your day off right. Nobody knows breakfast better than Carlene Duda, author of Beyond Oatmeal and Completely Breakfast, and now she's done it again! Perfect for picky eaters, these recipes are family friendly and easy on your budget. Indulge your sweet tooth with the Blueberry Breakfast Bars, Cranberry Oatmeal Cookies, German Chocolate Snack Bars, or Triple Peanut Chunk Crunch. 

Stop the mad dash for toaster pastries slathered in fake frosting. With Breakfast in a Cookie Jar, you can provide your family with a variety of homemade alternatives that are just as easy to eat on the run and so much more nutritious. Best of all, these treats aren't just for breakfast - they also make the perfect after school snack, half-time energy booster, or midnight munchie.

So go ahead, get caught with your hand in that cookie jar. Breakfast has never tasted so yummy!

Order BREAKFAST IN A COOKIE JAR

Wonderful Wheat

Need to use your food storage but not sure how?

What to beat the high cost of food?

Learn the ins and outs of cooking with wheat. 

Use this cookbook to make nutritious, delicious foods at home.

W

Wonderful Wheat: Hearty Grains for Healthy Homes gives wheat a new look and a new taste with recipes for breads, crackers, soups, meats, cookies, and more! Learn how to make whole wheat pretzels, graham crackers, muffins, and casseroles. This recipe book takes you back to the basics: using wheat in everyday cooking for healthy, simple, and inexpensive meals. It also includes affordable ideas for making common household products, such as teeth whitener, cough suppressants, deodorants, and insect repellent.

The perfect book for families with food storage and those wanting to save money, Wonderful Wheat is an indispensable addition to every home.

ANNE CASBEER is the oldest of four siblings. She spent most of her young life in the New England states of Massachusetts and New Hampshire. She graduated from Brigham Young University with a BS in food and nutrition. As an officer in the army she interned at Walter Reel General Hospital in nutrition and became a registered dietitian. She worked as a registered dietitian in the army and was honorably discharged as a first lieutenant.

Get your own copy of

Wonderful Wheat today!

Daily Meal Planner

Finally, there's help for the

menu impaired! 

With Daily Meal Planner, busy homemakers will no longer have to dread hearing the question that has haunted them for centuries: What's for dinner?; Author Joan Day Brady makes menu planning a snap with a year's worth of seasonal suggestions, including meat, salad, soup, and seafood recipes. In addition, she includes sections on desserts and breakfast, along with handy ideas and helpful indexes. Daily Meal Planner truly is a busy homemaker's answer to simplified meal planning.

15% OFF for the
Daily Meal Planner!!

The Zucchini Houdini

ZUCCHINI - the Rodney Dangerfield of vegetables - just gets no respect. The hardy vegetable seems to pop up everywhere from sandwiches to doorbell ditches.

Finally, The Zucchini Houdini is here to rescind your perception , rescue your pallet, and save this little wonder veggie's reputation. Zucchini is efficient, packed full of vitamins and fiber, and is delectable in everything from main dishes to soups to salads - especially desserts! Filled with dozens of tasty and healthy recipes, this book will show you how to create wondrously tempting dishes, such as:

• ZUCCHINI AVOCADO SALAD
• SPICY MEATBALL AND ZUCCHINI SOUP
• SWEET AND SAVORY SKILLET ZUCCHINI
• ZUCCHINI PARMESAN CHEESE BAKE
• CHOCOLATE NUT ZUCCHINI BREAD
• ZUCCHINI SALSA
• AND MANY MORE!

The Zucchini Houdini is sure to please everyone and finally bring honor and deference tot he long green vegetable. With such fantastic creations, your neighbors will beg you to doorbell ditch zucchini anytime.

CREAMY ZUCCHINI CRANBERRY SLAW

This sweet and zest salad is perfect for summer days.

   1/2 cup buttermilk

 1/2 cup sour cream (fat-free sour cream or plain yogurt can be substituted)

   3 Tbsp. honey mustard dressing

   3 large carrots, julienned

   1 medium zucchini, julienned

   1/2 cup dried cranberries

   1/4 tsp, salt

   1/4 tsp. pepper

In a large bowl, whisk together buttermilk, sour cream, and dressing. Add carrots, zucchini, cranberries, salt, and pepper. Mix well. Chill at least an hour. Serves 4-6.

The Zucchini Houdini is available now 15% off

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Cedar Fort Scratch & Dent Outlet for 75% off

2373 W. 700 S. Springville, UT 84663

Just Add Water

Just Add Water has long been recognized as an excellent source for delicious, easily prepared recipes that use dehydrated foods. Its long-term popularity continues because it utilizes foods and recipes that families really like to eat, and because it adapts dehydrated food components into familiar and well-liked basic family meals. It’s brief and concise, but it tells homemakers the essential information they need.

Just Add Water includes information about the characteristics and advantages of dehydrated food and how to use it effectively, how to plan a year-long food storage program, and fifteen chapters of recipes that cover everything from preparing fruits and vegetables to making soaps.

Few books provide so much useable information so concisely as Just Add Water. It’s a book that rightfully deserves a place on every homemaker’s bookshelf and belongs in every kitchen.

ABOUT THE AUTHOR
Best-selling author Barbara Salsbury, a nationally recognized personal preparedness expert, is one of American's leading authorities on self-reliance. For more than twenty-five years, she has been teaching, researching, and developing practical preparedness solutions based on experience and in-depth research.

She has been an emergency preparedness consultant for several cities, including San Francisco. Currently she is a personal preparedness consultant for the city of Sandy, Utah.

Barbara is the author of two national newsletters and the producers of three videos. Her eight books include Just in Case, Just Add Water, Beating the High Cost of Eating, and It's Time to Plan, Not Panic.

She has lectured extensively and conducted many workshops and seminars for civic, professional, and church groups, including Education Week at Brigham Young University. She has had several weekly TV Programs on consumer affairs courses and has been a regular on a national cable television program

as a consumer specialist. She is a veteran of the national television and radio talk show circuit. 

Barbara is active in church and community. She and her husband, Larry, live in Sandy, Utah. They have two children and seven grandchildren.

“Cheesy” Noodle Ring
    1-8 oz. pkg. noodles, cooked
    1 c. shredded American cheese (or dry Cheddar)
    ½ c. soft breadcrumbs
    ¾ c dry milk + 1 ½ c. water
    1 Tb. dehydrated parsley flakes + 1/8 c. water
    ¼ c. egg solids + ½ c. and 1 Tb. Water, beaten (to equal 2 eggs)
    Salt and Pepper
    2 Tb. chopped pimiento
    2 Tb dehydrated celery + ¼ c. water

Reconstitute dehydrated products. Scald milk. Mix all ingredients well. Put into greased mold or ring. Put mold in a pan of water and bake 30-35 minutes at 350º. Fill center with creamed tuna, chicken or beef. 6 Servings.

Purchase Just Add Water

OR 

VISIT the Scratch & Dent Warehouse

2373 W. 700 S. Springville, UT 84663

Table for One

Maybe you're a college student, maybe you're single, or maybe your kids have all left the house - whatever the situation, TABLE FOR ONE is the perfect solution. Bursting with tasty recipes and gorgeous photographs, this revolutionary cookbook will forever banish your TV-dinner blues. Each delicious dish is perfectly scaled to fit your lifestyle and could easily be doubled to make room for more at the table.

As a full-course cookbook, TABLE FOR ONE offers everything from soups to side dishes to sugar cookies. You'll love the:

• Shrimp Gazpacho
• Pomegranate Glazed Pork
• Butternut Squash Risotto
• Garlic Mashed Potatose
• Carrot Cupcakes
• English Trifle

With tips and tricks that will teach you how to buy, store, and prepare just enough food for a singles serving, TABLE FOR ONE is an essential guide to graduating from Ramen noodles to ramekins. With Camille Funk's expert advice, you'll soon become your own personal chef. So stop denying yourself the deliciousness that could be yours and set your table for one today.

Stay posted for a recipe from the book. Can't wait??
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From Mountaintop to Tabletop: The Complete Guide to Cooking Wild Game

Produce Great-Tasting Wild Game Every Time!

Every year thousands of sportsman harvest wild game without knowing how to properly dress, cure, and cook the meat. The result is poor-tasting venison that often goes to the dogs--literally.

In From Mountaintop to Tabletop, Matt Pelton shows us why venison is the preferred dish of royalty worldwide. Using easy-to-understand instructions, never-fail recipes, and age-old secrets from hunters and cooks all over the world, he teaches us how we too can perfect the art of cooking wild game. 

"So many people out there have not learned the art of cooking wild game, and if they only knew how, they would enjoy hunting so much more," the author writes. "I have tried to recapture that art., breaking it down and explaining the process of preparing and cooking venison--from the time you pull the trigger until you serve the meat for dinner."

With From Mountaintop to Tabletop, you'll soon be preparing rich, flavorful venison--every time!

    Matt Pelton grew up in Levan, Utah. This small community in central utah is an ideal setting to pursue a passion for hunting. Matt was fascinated with wild game from the time he was a small child. He spent many hours watching his father butcher deer and elk, and Matt was always there to help cook. Determined to breat out of the mold and find out all there is to know about cooking wild game, he has wrked hard to gone his cooking skills during the past ten years.

     Matt now resides in Provo, Utah, with his wife, Katie, and their children--Megan, five, and Tristan, three. When he isn't working, Matt can be found in the mountains hunting, fishing, or simply enjoying the outdoors. Matt's children have already developed a passion for hunting and the outdoors, watching hunting shows with their daddy and helping to prepare dinner almost every night.  

Come in and visit

 Cedar Fort Scratch & Dent Warehouse 

2737 West 200 South Springville, UT 

get this book and many others at 75% off 

OR  

order From Mountaintop to Tabletop online for 15% off 

Home and Food Dehydrating

This valuable book has become a standard text for owners of home dehydrators and is held in high esteem in the food storage industry and by home users everywhere. It presents the basic principles of the dehydrating art with clarity and provides many useful tips, a host of valuable suggestions, and dozens of delicious recipes for all types of meals. 

After explaining the nutritional aspects of dehydrating foods, dehydration methods and basic techniques are examined in detail. The use of preservatives is considered in simple terms. Explanations are then given, which tell how to dehydrate various types of foods. Some chapters are devoted to dehydrating fruit and making fruit leather. Others tell how to dehydrate vegetables, herbs, and meats. 

Methods for storing the food after it has been dehydrated are also given. Then come the recipes - simple, delicious, and exciting! They cover the entire array of menus, too: breads, desserts, meats, milk shakes, cakes, dressings, pies, soups, cereals, fruits, sauces, vegetables, cookies, ice creams, toppings, and one-dish dinners. 

Home Food Dehydrating, a valuable basic guide to the techniques of food preservation, belongs on every homemaker's bookshelf. It holds the keys to success in this vital homemaking art.

Most of the information presented here has been developed by research in our own kitchen. we do not claim this book to be all inclusive. We caution the readers and uses of this book to be aware of the fact that BEST results are only achieved through accurate control of temperature and air flow. This, of course, can be achieved in several ways, but we feel that a well-designed commercial dehydrator will produce the best results, and if used according to our recommendations, produces a delicious product, as many users have discovered...It is our hope that this book will be a motivating guide to help people enjoy and utilized the full potential of the foods that are available. May you have a happy and delicious experiences!

            ~Jay and Shirley Bills (The Authors) 

CHICKEN A LA KING

Soak: 1 1/2 cups cooked dehydrated chicken chunks in

       2 cups water until reconstituted

Soak: 2 tablespoons dehydrated green pepper in

      1/4 cup water until reconstituted

Melt in top of double boiler over direct heat: 2 tablespoons butter or margarine

Add: reconstituted drained green pepper

      1/4 pound fresh mushrooms, sliced

Cover and simmer for 5 minutes. Lift out pepper and mushrooms,

Blend into fat: 1/4 cup flour

Add: 1 1/3 cups cream or evaporated milk

      1 1/3 cups good strength Chicken Broth

            or

      2 bouillon cubes heated to boiling in 1 1/3 cups of water drained from reconstituting chicken

Add: salt and pepper to taste

Cook with constant stirring, still over direct heat, until sauce boils and thickens.

Add: reconstituted drained chicken

      1/2 pimiento, cut in strips

      green pepper

      mushrooms

Place over boiling water, cover and cook until chicken is heated through. Serve hot over toast, biscuits, crisp noodles or boiled rice. Yield: 5 servings.

Home Food Dehydrating is available at www.cedarfort.com or in the Cedar Fort Scratch and Dent Warehouse!

Independence Day Desserts

Patriotic Pie

what you need

1-1/2 cups boiling water, divided

1 pkg.  (4-serving size) JELL-O Berry Blue Flavor Gelatin

1 cup ice cubes, divided

1   HONEY MAID Graham Pie Crust (6 oz.)

1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin, or any red flavor

1 cup  thawed COOL WHIP Whipped Topping

make it

STIR 3/4 cup of the boiling water into dry blue gelatin mix at least 2 min. until completely dissolved. Add 1/2 cup of the ice cubes; stir until ice is melted. Pour into pie crust; refrigerate 5 to 10 min. or until gelatin is set but not firm.
MEANWHILE, stir remaining 3/4 cup boiling water into dry red gelatin mix in separate bowl at least 2 min. until completely dissolved. Add remaining 1/2 cup ice cubes; stir until ice is melted. Cool 5 min. or until slightly thickened.
SPREAD whipped topping over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until set. Store leftovers in refrigerator.

 Frosty Fireworks

One way to make a splash this Fourth of July is by treating your kids to tall glasses of Patriot's Punch. Simply fill an ice cube tray with a red or blue fruit-flavored beverage (such as Powerade, Gatorade, or Kool-Aid) and let the cubes freeze solid. Then drop three or four colored cubes into each glass, pour in flavored seltzer water or clear soda, and watch the special effects. As the cubes melt, colored bubbles will swirl through the seltzer.

Ingredients

• Red or blue fruit-flavored beverage

• Seltzer (flavored or plain)

July 4th Grilled Favorites and Summer Sides

Sweet and Hot BBQ Chicken

    ½ cup KRAFT Original Barbecue Sauce
    2 Tbsp. honey
    1-1/2 tsp. hot pepper sauce
    ½ tsp. garlic powder
    1 broiler-fryer chicken (3 lb.) cut up

HEAT greased grill to medium heat. MIX all ingredients except chicken. GRILL chicken 35 to 40 min. or until done (165ºF), turning occasionally and brushing with barbecue sauce mixture for the last 10 min.

Serve with grilled vegetables and a fresh fruit salad.

Fiesta Fajitas

Grilling mom Judith Fertig, who's coauthored six cookbooks about barbecuing, offers this tasty twist on fajitas that replaces hard-to-find skirt steak with equally appetizing pork tenderloin. Once the meat and veggies are grilled and sliced, you can leave the rest of the preparation to everyone else. Add a kid-friendly kick to the dish with Fresh Pineapple Salsa.

Ingredients
        * FOR THE MARINADE:
        * 1/3 cup canned pineapple juice
        * 2 tablespoons fresh lime juice
        * 2 cloves garlic, minced
        * 2 teaspoons cumin
        * 1/3 cup vegetable oil
        * 1 teaspoon salt
        * 1/4 teaspoon pepper
        * FOR THE FAJITAS:
        * 2 pork tenderloins (about 2 pounds), trimmed of silver skin
        * 2 large red onions, cut into 1-inch-thick slices and threaded lollipop-style on skewers
        * 2 green bell peppers, cored, seeded, and cut into quarters
        * 2 red bell peppers, cored, seeded, and cut into quarters
        * Olive oil for brushing
        * 8 flour tortillas, wrapped in foil

Instructions
       1. Combine the marinade ingredients in a large ziplock bag, then add the tenderloins and toss them to coat. Place the sealed bag in the refrigerator and allow the tenderloins to marinate for at least an hour, but preferably overnight.
       2. Prepare the grill for cooking. Brush the onion skewers and bell peppers with olive oil. Grill the vegetables until they are soft, about 20 minutes, and the tenderloins, turning them occasionally, until the centers register 145º, also about 20 minutes. Transfer all the food to a baking sheet and allow the tenderloins to rest for 5 minutes.
       3. Meanwhile, remove the onion slices from the skewers. Chop them and the bell peppers, then arrange the vegetables on one side of a large serving platter. Slice the tenderloins into strips, then arrange them beside the vegetables.
       4. Heat the foil-wrapped tortillas on the coolest part of the grill, turning them several times until they are warmed through. Serve the grilled vegetables, tenderloin strips, and tortillas with small bowls of the Fresh Pineapple Salsa, guacamole, and sour cream. Serves 8.

    Fresh Pineapple Salsa

Ingredients
        * 2 cups fresh pineapple, chopped
        * 2 tablespoons fresh lime juice
        * 1/2 cup cilantro
        * 1/2 jalapeno pepper, seeded and chopped
        * 1/2 teaspoon crushed red pepper flakes (or less for a milder taste)
        * Salt

Instructions
       1. Place all of the ingredients but the salt in a blender or food processor and pulse until the ingredients are mixed but still chunky.

Grilled Packet Potatoes

Ingredients
        * 8 red or russet potatoes, sliced 1/4-inch thick
        * 8 green onions, chopped with some of the green, plus more for garnish
        * 2 cloves garlic, minced
        * 4 tablespoons olive oil
        * Salt and pepper

Instructions
       1. Prepare the grill for cooking. Place two 18-inch-long pieces of heavy-duty foil on a flat surface. Divide the potatoes, green onions, and garlic between the two pieces of foil, keeping the mixture in the center of each sheet. Drizzle the potatoes with the olive oil and season them to your liking. Gently toss the ingredients on the foil, then fold and crimp the foil along the sides to make a flat packet (make each packet a uniform thickness for even cooking).
       2. Grill the packets for 15 minutes, then turn them over and grill them for 10 minutes more. The potatoes can be served directly from the foil packets, sprinkled with additional green onion. Serves 8.

Red, White, and Blueberry Fruit Salad

Tossed in fresh lime juice and garnished with mint, this combination of juicy strawberries, diced apples, and fresh blueberries makes a refreshing treat on its own. Spoon it over vanilla ice cream, and you've got an instant and irresistible dessert.


Ingredients
        * 1/4 cup fresh lime juice
        * 1/4 cup honey
        * 2 tablespoons chopped fresh mint
        * 3 cups fresh blueberries
        * 1 quart fresh strawberries, hulled and halved
        * 3 medium apples, peeled and cut into 1-inch chunks

Instructions
       1. In a large bowl, whisk together the lime juice, honey, and mint. Add all of the fruit and toss to combine. Let the fruit salad set for 15 minutes to allow the flavors to blend. Serves about 8.

These holiday recipes come from www.kraftrecipes.com and www.familyfun.go.com

4th of July APPETIZERS!!!

Fresh Tomato Salsa

     3 tomatoes (1lb) chopped
     ¼ cup finely chopped red onions
     ¼ cup chopped cilantro
     1 jalapeno pepper, chopped
     ¼ cup Kraft Italian Dressing

Combine all ingredients. Serve salsa with tortilla chips, NABISCO Crackers or assorted cut-up fresh vegetables.

All-American Summer Dip

     1 container (16 oz.) BREAKSTONE’S or KNUDSEN Sour Cream
     1 envelope GOOD SEASONS Parmesan Italian or Italian Dressing Mix
     ½ cup chopped roasted red pepper or 1 tsp jarred roasted garlic (optional)

Mix ingredients until well blended over; cover. Refrigerate several hours to blend flavors. Serve with red pepper strips, jicama strips, radishes, cherry tomatoes, and tortilla chips.

Crispy Cheese Stars

     Flour tortillas
     Sliced cheese (cheddar, provolone, or mozzarella)
     Chili powder or paprika
     Star shaped cookie cutters, 2 different sizes

1. Heat the oven to 350º. Use the larger cookie cutter to cut out stars from flour tortillas (about 5 per 10-inch tortilla). It's easy for kids to do if you use a rolling pin to roll back and forth over the cutter. Bake the stars on a foil-covered cookie sheet for 5 minutes.
2. Use the smaller cookie cutter to cut out an equal number of cheese stars from the sliced cheese and place them atop the tortilla ones. Bake the stars for 2 more minutes or so until the cheese melts.
3. Sprinkle the stars with chili powder or paprika and let them cool before serving.