Yukon Gold & Sweet Potatoe Casserole!

YUKON GOLD & SWEET POTATOE CASSEROLE

Ingredients:
2 pounds Yukon Gold potatoes, peeled and cubed
1-1/2 pounds sweet potatoes, peeled and cubed
1 carton(8oz)spreadable chive and onion cream cheese
1/2 cup sour cream
2 tablespoons shredded Colby-Monterey Jack cheese
3 tablespoons milk
2 tablespoons shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper

TOPPING:
1/2 cup shredded Colby-Monterey Jack cheese
1/4 cup chopped green onions
2 tablespoons shredded Parmesan cheese

Directions:
Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash with half of the cream cheese and sour cream and all of Colby cheese. Drain russet potatoes; mash with the remaining cream cheese and sour cream. Stir in the milk, Parmesan cheese, salt and pepper. Spread 1/3 of the russet potato mixture into a greased 11-in. x 7-in. baking dishes. Layer with 1/2 of the sweet potato mixture. Repeat layers. Spread with remaining russet potato mixture. Bake, uncovered, at 350° for 15 minutes or until heated through. Combine topping ingredients; sprinkle over casserole. Bake 2-3 minutes longer or until cheese is melted.
I tried this recipe from Taste of Home and my family liked it so much I decided to share it with you:

KEEP THOSE FLIES AWAY:

From Angie at "Love The Prim Look"
Sounds weird but when it comes to flies, I will try anything.

We went with some out of town friends to Sweety Pies on Sunday for breakfast, and we sat in the enclosed patio section beside the house. We happened to notice a couple of zip lock baggies pinned to a post and a wall. The bags were half filled with water, each contained 4 pennies, and they were zipped shut. Naturally we were curious! Ms Sweety told us that these baggies kept the flies away! So naturally we were even more curious! We actually watched some flies come in the open window, stand around on the window sill, and then fly out again. And there were no flies in the eating area! This morning I checked this out on Goggle. Below are comments on this fly control idea. I'm now a believer!

Many people swear that a zip-lock bag filled half-way with water and attached over entry-ways will repel flies. No one yet knows how or why it works, but there is speculation that it has something to do with the way the moving water refracts light. If you have tried this please use the comments to share your results with the rest of us.

I did tried the ziplock bag and pennies this weekend. I have a horse trailer with full LQ. The flys were very bad this weekend while I was camping. I put the baggie with pennies above the door of the LQ. NOT ONE FLY came in the trailer. The horse trailer part had many. Not sure why it works but it does!!!!!!!

Fill a ziplock bag with water and 5 or 6 pennies and hang it in the problem area. In my case it was a particular window in my home. It had a slight but significant passage way for insects.Every since I have done that, it has kept flies and wasps away. Some say, that wasps and flies mistake the bag for some sort of other insect nest and are threatened by this.

I swear by the plastic bag of water trick I have them on side porch ( our house entry) and all around the basement door. We saw these in Northeast Mo at an Amish grocery store & have used them since. They say it works because a fly sees a reflection & won't come around.

Regarding the science behind zip log bags of water? My research found that each of the millions of molecules of water presents its own prism effect and given that flies have a lot of eyes, to them it's like a zillion disco balls reflecting light, colors and movement in a dizzying manner. When you figure that flies are basically prey for many other bugs, animals, birds, etc., they simply won't take the risk of being around that much perceived action. I moved to a rural area ant thought these "hillbillies" were just yanking my city boy chain but I tried it, worked immediately! We went from hundreds of flies to seeing the occasional one, but he don't hang around long..

Now for those fruit flies: Check my post on getting rid of Fruit Flies.

Washington Monument! Laus Deo!

This is another great one sent to me by Angie (Love the Prim Look 2)!

Laus Deo!

One detail that is never mentioned is that in Washington , D.C. There can never be a building of greater height than the Washington Monument . With all the uproar about removing the ten commandments, etc., this is worth a moment or two of your time. I was not aware of this amazing historical information.

On the aluminum cap, atop the Washington Monument in Washington, D.C. , are displayed two words: Laus Deo.

No one can see these words. In fact, most visitors to the monument are totally unaware they are even there and for that matter, probably couldn't care less.

Once you know Laus Deo's history , you will want to share this with everyone you know. These words have been there for many years; they are 555 feet, 5.125 inches high, perched atop the monument, facing skyward to the Father of our nation, overlooking the 69 square miles which comprise the District of Columbia, capital of the United States of America.

Laus Deo! Two seemingly insignificant, unnoticed words. Out of sight and, one might think, out of mind, but very meaningfully placed at the highest point over what is the most powerful city in the most successful nation in the world.

So, what do those two words, in Latin, composed of just four syllables and only seven letters, possibly mean? Very simply,
They say " Praise be to God!"

Though construction of this giant obelisk began in 1848, when James Polk was President of the United States , it was not until 1888 that the monument was inaugurated and opened to the public. It took twenty-five years to finally cap the memorial with a tribute to the Father of our nation, Laus Deo. "Praise be to God!"

From atop this magnificent granite and marble structure, visitors may take in the beautiful panoramic view of the city with its division into four major segments. From that vantage point, one can also easily see the original plan of the designer, Pierre Charles l'Enfant...a perfect cross imposed upon the landscape, with the White House to the north. The Jefferson Memorial is to the south, the Capitol to the east and the Lincoln Memorial to the west.

A cross you ask? Why a cross? What about separation of church and state? Yes, a cross; separation of church and state was not, is not, in the Constitution. So, read on. How interesting and, no doubt, intended to carry a profound meaning for those who bother to notice.

Praise be to God! Within the monument itself are 898 steps and 50 landings. As one climbs the steps and pauses at the landings the memorial stones share a message.
On the 12th Landing is a prayer offered by the City of Baltimore;
On the 20th is a memorial presented by some Chinese Christians;
On the 24th a presentation made by Sunday School children from New York and Philadelphia quoting Proverbs 10:7, Luke 18:16 and Proverbs 22:6.. Praise be to God!

When the cornerstone of the Washington Monument was laid on July 4th, 1848 deposited within it were many items including the Holy Bible presented by the Bible Society. Praise be to God! Such was the discipline, the moral direction, and the spiritual mood given by the founder and first President of our unique democracy "One Nation, Under God."

I am awed by Washington 's prayer for America Have you ever read it? Well, now is your unique opportunity, so read on!

"Almighty God; We make our earnest prayer that Thou wilt keep the United States in Thy holy protection; that Thou wilt incline the hearts of the citizens to cultivate a spirit of subordination and obedience to government; and entertain a brotherly affection and love for one another and for their fellow citizens of the United States at large. And finally that Thou wilt most graciously be pleased to dispose us all to do justice, to love mercy, and to demean ourselves with that charity, humility, and pacific temper of mind which were the characteristics of the Divine Author of our blessed religion, and without a humble imitation of whose example in these things we can never hope to be a happy nation. Grant our supplication, we beseech Thee, through Jesus Christ our Lord. Amen."

Laus Deo!
When one stops to observe the inscriptions found in public places all over our nation's capitol, he or she will easily find the signature of God, as it is unmistakably inscribed everywhere you look. You may forget the width and height of "Laus Deo ", its location, or the architects but no one who reads this will be able to forget its meaning, or these words: "Unless the Lord builds the house its builders labor in vain. Unless the Lord watches over the city, the watchmen stand guard in vain." (Psalm 127: 1)

BANK ACCOUNT!!!

BANK ACCOUNT!!!

This is AWESOME ... something we should all remember and thanks to Angie-Lovetheprimlook for sending it to me!!

A 92-year-old, petite, well-poised and proud man, who is fully dressed each

morning by eight o'clock, with his hair fashionably combed and shaved

perfectly, even though he is legally blind, moved to a nursing home today.

His wife of 70 years recently passed away, making the move necessary. After

many hours of waiting patiently in the lobby of the nursing home, he smiled

sweetly when told his room was ready..

As he maneuvered his walker to the elevator, I provided a visual description

of his tiny room, including the eyelet sheets that had been hung on his window.

I love it,' he stated with the enthusiasm of an eight-year-old having just

been presented with a new puppy.

Mr. Jones, you haven't seen the room; just wait.'

'That doesn't have anything to do with it,' he replied.

Happiness is something you decide on ahead of time.

Whether I like my room or not doesn't depend on how the furniture is

arranged .... it's how I arrange my mind. I already decided to love it.

'It's a decision I make every morning when I wake up. I have a choice;

I can spend the day in bed recounting the difficulty I have with the

parts of my body that no longer work, or get out of bed and be thankful

for the ones that do.

Each day is a gift, and as long as my eyes open, I'll focus on the new day

and all the happy memories I've stored away.. Just for this time in my life.

Old age is like a bank account. You withdraw from what you've put in.

So, my advice to you would be to deposit a lot of happiness in the bank

account of memories!

Thank you for your part in filling my Memory Bank.

I am still depositing.

'Remember the five simple rules to be happy:

1. Free your heart from hatred.

2. Free your mind from worries..

3. Live simply.

4. Give more.

5. Expect less.

Pass this message to 7 people except me.
Have a nice day, unless you already have other plans.

Chicken & Corn Bread Bake, Over-the-Top Mac & Cheese, Greek Pasta Bake!!!

Well I actually lost 1 pound on my vacation last week....Must of been all the hiking and such...

Minnesota sweet corn is here now and it is the best in the world,( My mother was born, raised & died in Waco, Texas and if she said it was the best, then I know it is) so I might gain a few pounds next week...Enjoy the recipes!!!

Chicken 'n' Corn Bread Bake
Serves 8

Here's southern comfort food at its best! This casserole is delicious made with chicken or turkey. You can make this in a slow cooker very easily-mix all ingredients-cook on high in a greased slow cooker for 45 minutes, then turn to low and cook for 4 hours. Great on Sundays-it's ready when you get home from church!

Ingredients:
2-1/2 cups reduced-sodium chicken broth
1 small onion, chopped
1 celery rib, chopped
1/8 teaspoon pepper
4-1/2 cups corn bread stuffing mix, divided
4 cups cubed cooked chicken
1-1/2 cups (12 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 green onions, thinly sliced
1/4 cup butter, cubed

Directions:
In a large saucepan, combine the broth, onion, celery and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until vegetables are tender. Stir in 4 cups stuffing mix.
Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. In a small bowl, combine the sour cream, soup and green onions. Spread over chicken. Sprinkle with remaining stuffing mix; dot with butter.
Bake, uncovered, for 325° for 25-30 minutes or until heated through.

Over-the-Top Mac 'n' Cheese
Serves 7

This delicious dish is the ultimate comfort food. A blend of five cheeses, it makes a beautiful entree or a special side.

Ingredients:
1 package (16 ounces) elbow macaroni
2 ounces Muenster cheese, shredded
1/2 cup each shredded mild cheddar, sharp cheddar and Monterey Jack cheese
1/2 cup plus 1 tablespoon butter, divided
2 cups half-and-half cream
2 eggs, lightly beaten
1 cup cubed process cheese (Velveeta)
1/4 teaspoon seasoned salt
1/8 teaspoon pepper

Directions:
Cook macaroni according to package directions. Meanwhile, in a small bowl, combine the Muenster, mild cheddar, sharp cheddar and Monterey Jack cheeses; set aside.
In a large saucepan, melt 1/2 cup butter over medium heat. Stir in the cream, eggs, process cheese, seasoned salt, pepper and 1-1/2 cups of the cheese mixture. Drain pasta; add to the cheese sauce and stir to coat.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese mixture and dot with remaining butter. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.

Greek Pasta Bake
Serves 8

I've brought this hot dish to potlucks and it received rave reviews. There's never a crumb left. Best of all, it's a simple, healthy and hearty supper made with easy to find ingredients.

Ingredients:
1 package (13-1/4 ounces) whole wheat penne pasta
4 cups cubed cooked chicken breast
1 can (29 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup chopped red onion
2 tablespoons chopped green pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup shredded part-skim mozzarella cheese
1/2 cup crumbled feta cheese

Directions:
Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° for 25-30 minutes or until heated through and cheese is melted.

PEACH COBBLER, CRUNCHY ASIAN SALAD, THAI CHICKEN & RAINEY LAKE TRIP!!!

Went to Rainey Lake in the Voyagers National Park last week...It was a 6 hour drive from Faribault, MN to International Falls MN...We rented a houseboat, that sleep 8...My son John, his daughter & son, my daughter Cathy, my neighbors, John & Lori and John's friend Sally & daughter...We had a beautiful camp site, caught lots of big walleyes...Had to release them tho as there is a slot limit on Rainey Lake...You can't keep any over 17" to 28" and you get to keep 1 walleye over 28"....The largest one we caught was 27-1/4" and had to release it....They also forgot to take the camera that time...Saw lots of bald eagles and some beautiful scenery...

Picture of some of my family:
My daughter in law Gay, sons Pat, John & Matt (Gays husband) daughter Ellen and me..We were celebrating Ellen's graduation from collage (She will be 48 in November).....

PEACH COBBLER

Cobbler like mom used to make – now healthified for more health-conscious times. You’ll feel just peachy!

Substitution:
If fresh peaches are available, use 4 cups sliced peeled peaches instead of the canned peaches. Or, you can use a 16-oz bag of frozen sliced peaches, thawed.
Did You Know?
The lemon juice used in this recipe adds a little sparkle that perks up the peach flavor.

Ingredients:
1 cup Bisquick Heart Smart® mix
1/4 teaspoon ground cinnamon
1 cup fat-free (skim) milk
3 tablespoons canola oil
3/4 cup sugar
1 can (29 oz) peach slices in light syrup, drained
1 teaspoon lemon juice
Vanilla reduced-fat ice cream, if desired

Directions:
Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, stir Bisquick mix and cinnamon. Stir in milk and oil with wire whisk or fork until blended.

In medium bowl, mix sugar, peaches and lemon juice. Spoon over batter in baking dish.

Bake 50 to 55 minutes or until golden brown. Let stand about 20 minutes before serving. Serve warm with ice cream.

CRUNCHY ASIAN SALAD

Variation:
Turn this into a delicious main dish salad by adding shredded cooked chicken.
The ramen noodles will be crisp if the salad is served right after making it, but will soften if the salad is stored.

Dressing Ingredients:
1/3 cup canola oil
1/3 cup rice vinegar
3 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper

Salad Ingredients:
1 package (3 oz) ramen noodle soup mix (any flavor)
1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
8 medium green onions, sliced (1/2 cup)
1/2 cup sliced almonds (2 oz)or roasted peanuts
1 medium red bell pepper, cut into 1x1/8-inch strips
2 seedless oranges, peeled, coarsely chopped (1 1/2 cups)or use canned Mandarin oranges
2 cups coarsely chopped fresh baby spinach leaves

In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.

Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours!

THAI CHICKEN WITH BASIL

Get authentic Thai flavor in only 20 minutes. Fish sauce, chiles, fresh basil, fresh mint and peanuts give this dish exotic flavor.

Ingredients:
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon canola or soybean oil
3 cloves garlic, finely chopped
2 red or green jalapeño chiles, seeded, finely chopped
1 tablespoon fish sauce or reduced-sodium soy sauce
1 teaspoon sugar
1/4 cup chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped unsalted dry-roasted peanuts, if desired

Directions:
Cut each chicken breast into 4 pieces.
Spray 12-inch skillet with cooking spray. Add oil; heat over medium-high heat. Cook chicken, garlic and chilies in oil 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in fish sauce and sugar. Sprinkle with basil, mint and peanuts!

MEATBALLS! MEATBALLS! MEATBALLS! & MORE MEATBALLS!!!

German Meatballs

For variety, these meatballs can be cooked with a sweet cream gravy, steamed with tomatoes or with sauerkraut.This is enough for 6 servings...

Ingredients:
1 pound ground beef
1/2 pound ground pork
1/2 cup finely chopped onion
3/4 cup fine dry bread crumbs
1 tablespoon snipped fresh parsley
1-1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 egg, beaten
1/2 cup milk
2 to 3 tablespoons vegetable oil
1 can (27 ounces) sauerkraut, undrained
1/3 to 1/2 cup water, optional
Additional snipped parsley

Directions:
In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer for 15-20 minutes or until meatballs are done. Add water if necessary. Sprinkle with parsley!

Swedish Meatballs

I have made this dish several times for my family. They love it! These meatballs are amazing. They have wonderful texture and flavor...
This is enough for 4-6 servings!

Ingredients:
2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

Directions:
Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve!

Mexican Meatballs

Depending on the crowd you are going to feed, you can make these mild or spicy. Easy to make and they freeze well for pre-planning...Makes 40 meatballs!

Ingredients:
1 1/2 lbs ground beef
1 1/2 lbs ground pork
2 eggs
1 1/2 cups dried breadcrumbs, plain
1 teaspoon salt
1 teaspoon black pepper, ground
2 garlic cloves, minced
1/2 cup water
2 (28 ounce) cans diced tomatoes with juice
1-3 chipotle chiles in adobo
4 teaspoons vegetable oil
2 small onions, minced
4 garlic cloves, minced
2 teaspoons ground cumin
2 cups chicken broth
1 teaspoon salt
1/2 cup fresh cilantro, chopped (optional)

Directions:
In a large bowl, using your hands, mix together the ground beef and pork, eggs, bread crumbs, 1 t. salt, pepper, 2 cloves of minced garlic, and water. Form into 1 inch meatballs and set aside on a piece of waxed paper.

Pour the diced tomatoes into the container of a blender along with the chipotle chilies. Blend until smooth, and set aside.

Heat the oil in a large Dutch oven over medium high heat. Add the onion; cook and stir until tender. Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. Pour in the tomato mixture and chicken broth. Season with the remaining teaspoon salt, and mix well. Bring to a boil, then simmer over low heat while you brown the meatballs.

Heat a large skillet over medium-high heat. Spray with cooking spray. Add meatballs, but do not crowd them. Fry them in 2 batches if necessary. Cook, stirring occasionally until browned on the outside. Remove from the skillet, and place into the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes. Longer will not hurt them.

For special occasions, serve the meatballs and sauce in a chafing dish. Garnish with chopped cilantro...

Italian Meatballs

If you’ve been searching for the perfect recipe for Italian Meatballs, search no more....With their amazing flavor they are sure to impress anyone...Makes around 25 meatballs!

Ingredients:
1 ½ pounds of lean beef or pork (or use a mixture of both)
¼ cup parmesan cheese
1 large slightly beaten egg
½ cup Italian breadcrumbs
2 tablespoons of minced garlic
2 teaspoons of salt (can use less)
1 teaspoon of black pepper
½ cup of milk
1 teaspoon dried oregano
2 teaspoons of dried parsley

Directions:
Mix all of the ingredients into a large bowl.

Shape the mixture into small-medium sized meatballs. At this point if you don’t want to cook these right now you could put them in the freezer for later.

Pre-heat your oven to 350 degrees, and place the meatballs on a baking sheet.

Put your meatballs in the oven and bake for 25 minutes.

Another cooking method is to simmer the meatballs in pasta sauce for about 40 minutes. This will give them great flavor and texture...

Italian Spaghetti Salad Fruit Salsa and Cinnamon Chip & Sangria Punch

Italian Spaghetti Salad

Cold Italian spaghetti salad. Great after it's been in the refrigerator overnight.

INGREDIENTS
1 pound spaghetti, broken into pieces
10 slices bacon
1/2 cup chopped celery
1 large onion, diced
1 green bell pepper, chopped
1 (2 ounce) can sliced black olives, drained
2 tomatoes, chopped
1/4 cup salad seasoning mix
1 (16 ounce) bottle Italian-style salad dressing
1/2 cup grated Parmesan cheese

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook bacon until crisp. Drain and crumble.
In a large bowl combine spaghetti, bacon, celery, onion, bell pepper, olives, tomatoes, salad seasoning, salad dressing and Parmesan. Toss to coat. Chill until serving.

Fruit Salsa and Cinnamon Chips

Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!

INGREDIENTS:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

DIRECTIONS:
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking 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 in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Sangria Punch

This is a fun party punch, whether you're serving it alcoholic or not – either way it's fruity and fabulous!

Ingredients:
3/4 C. Lemonade or Pink Lemonade Flavor Drink Mix
1 qt. cold reduced calorie cranberry juice cocktail
1 C. cold orange juice
1 Tbsp. fresh lime juice
3 C. cold club soda
2 medium oranges, sliced
2 medium limes, sliced

Directions:
Empty drink mix into large pitcher. Add cranberry juice cocktail, orange juice and lime juice; stir until drink mix is completely dissolved. Refrigerate until ready to serve. Stir in club soda and fruit. Serve over ice cubes in tall glasses.

Tip: Add 1 C. mixed berries with the sliced fruit. For a change of pace, substitute orange juice for the cranberry juice cocktail.

Variation: For an Adult Sangria add 1 bottle red wine and 3/4 C. raspberry flavored vodka. Substitute reduced calorie Cran-Raspberry juice for Cranberry juice. Garnish with frozen raspberries