Cherry-Berry Crumble

1 (21 ounce) can cherry pie filling
2 cups fresh or frozen raspberries
1 (14 ounce) can sweetened condensed milk
1 1/2 cups granola

In medium-sized saucepan, cook and stir cherry pie filling and raspberries until heated through. Stir in sweetened condensed milk; cook and stir for 1 minute more.

Spoon into 2-quart square baking dish or into 6 individual dessert dishes. Sprinkle with granola. Serve warm. Makes 6 servings.

Peach-Berry Crumble: Substitute peach pie fillinf for cherry pie filling.

Cherry-Rhubarb Crumble: Substitute fresh or frozen sliced rhubarb for the raspberries. In medium-sized saucepan, cook and stir pie filling and rhubarb until bubbly. Cook and stir 5 minutes more. Proceed as above.

Cranberry Cream Punch

Cranberry Ice Ring (recipe, below) or ice cubes
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can frozen cranberry juice cocktail concentrate, thawed
1 cup cranberry-flavored liqueur (De Kuyper), optional (see note below)
Red food coloring, optional
2 (1 liter) bottles club soda or ginger ale, chilled
Fresh mint leaves, optional

Prepare and freeze cranberry ice ring.

At serving time, in punch bowl, combine sweetened condensed milk and cranberry concentrate. Stir in liqueur and food coloring if desired.

Just before serving, add club soda and Cranberry Ice Ring or ice cubes. Garnish with mint leaves if desired. Store leftovers covered in refrigerator. Makes about 32 servings.

Cranberry Ice Ring: Combine 2 cups cranberry juice cocktail and 1 1/2 cups water. Pour 1/2 cup of the cranberry juice mixture into 1 1/2 quart ring mold. Arrange 3/4 to 1 cup fresh cranberries and life slices and/or fresh mint leaves in mold; freeze. Refrigerate remaining cranberry juice mixture until mixture in mold is frozen. Pour remaining cranberry juice mixture into mold; freeze.

You can find a recipe for cranberry liqueur at...
http://www.guntheranderson.com/liqueurs/cranberr.htm
but plan ahead - it takes 4 weeks!

Thai Chicken Skewers

1/4 cup lime juice
1/4 cup bottled Italian salad dressing
1 T reduced-sodium soy sauce
1 lb skinless, boneless chicken breast halves
1/3 c unsweetened coconut milk
1/4 c creamy peanut butter
3 T lime juice
2 T reduced-sodium chicken broth
2 cloves garlic, finely chopped
1/8 to 1/4 t ground red pepper
Chopped peanuts

Combine 1/4 cup lime juice, salad dressing and soy sauce; set aside. Rinse chicken; pat dry. Slice chicken across grain into 3-inch trips 1/4 to 1/2 inch thick. Thread checken, accordion-style, onto twelve 6-inch skewers. Grill skewers on rack of uncovered grill directly over medium coals 8 to 10 minutes or until chicken is tender and no longer pink (or, broil 4 to 5 inches from heat for 8 to 10 minutes), turning once and brushing often with soy mixture during the last 5 minutes of cooking.

Meanwhile, in saucepan, combine coconut milk, peanut butter, 3 tablespoons lime juice, broth garlic and red pepper. Cook and stir until slightly thickened, smooth and bubbly. Keep warm; serve with kabobs. Garnish with peanuts. Makes 12 servings.

Honey-Lime Dip for Fruit

4 ounces fat-free cream cheese with pineapple or strawberries
1/4 cup lime juice
3 T honey
1/2 t ground ginger
1/2 cup light sour cream
Assorted fresh fruit dippers

With mixer, beat cream cheese, lime juice, honey and ginger in small bowl until smooth.

With wooden spoon, stir in sour cream. Cover and chill until serving time. Serve with assorted fresh fruit dippers. Garnish as desired. Store leftovers covered in refrigerator. Makes 1 1/2 cups.

Candy Crunch

4 cups (half of a 15-ounce bag) pretzel sticks or pretzel twists
1 (14-ounce) can sweetened condensed milk
2 (10 to 12 ounce) bags white baking pieces
1 cup dried fruit, such as dried cranberries, raisins or mixed dried fruit bits

Line a 15 x 10 inch baking pan with foil. Place pretzels in a large bowl.

In a large saucepan, over medium-low heat, heat sweetened condensed milk until warm, about 5 minutes. Remove from heat and immediately stir in white baking pieces until melted. Pour over pretzels, stirring to coat.

Immediately spread mixture into prepared pan. Sprinkle with dried fruit; press down lightly with back of spoon.

Chill 1 to 2 hours or until set. Break into chunks. Store losely covered at room temperature. Makes about 1 3/4 pounds.

Goat Cheese Spread

2 (8-ounce) packages cream cheese, softened
8 ounces goat cheese
2 garlic cloves, minced
4 teaspoons chopped fresh or 1 1/4 teaspoons dried oregano
1/8 teaspoon freshly ground pepper
1/4 cup basil pesto
1/2 cup dried tomatoes in oil, drained and chopped
Garnishes: dried tomato slivers, fresh oregano sprigs
French bread slices or crackers

Preparation
Process first 5 ingredients in a food processor until smooth. Spread one-third of cheese mixture in bottom of a plastic wrap-lined 8- x 4-inch loafpan. Top with pesto; spread one-third cheese mixture over pesto. Sprinkle with dried tomatoes; top with remaining cheese mixture. Cover and chill 8 hours.
Invert spread onto a serving plate, discarding plastic wrap. Garnish, if desired. Serve with French bread slices or crackers.

Yield
Makes 12 to 16 appetizer servings