Thank you cards might be my favorite cards to make and send. There is something so heartwarming about putting to art and words your feelings of gratitude and sharing it with the person you are thankful to.
So when one of my co-workers did something especially nice and helpful (which is a regular occurrence from her – lucky me – eh?!), I had this little card I had made a while back when I was practicing water color painting where I had laid out some fruit and mint leaves and tried to create it. I was goofing around with making it a (not sure of the term?) combination of words and “art.” (Anybody know the technical name for this or is there even such a thing?) Need to work on my handwriting, but thought it was fun… or maybe I ruined it??
Nonetheless, I used this, along with a little batch of my Fresh Raspberry Chocolate Chip Cookies as a way to thank my friend and co-worker. (Thank you Judy!!)
And while we are talking about the wonderful fruits of summer and berries, it brought to mind a favorite recipe I used to make and demonstrate from Pampered Chef years ago when I was a “Pampered Chef Lady” that I thought I’d share with you here today. Only, I kicked it up a notch by adding fresh red raspberries too! I’ve got to make this again soon!
Berry Salsa with Cinnamon Chips
2 Medium Granny Smith Apples, chopped
1 Cup Strawberries, hulled and chopped
1 Kiwi, peeled and chopped
1 Cup Red Raspberries
1 Medium Orange, juiced and zested
2 Tbsp Brown Sugar
2 Tbsp Apple Jelly
4 Large Tortillas
2 Tbsp Sugar
1 tsp Cinnamon
Gently mix together first seven ingredients in a bowl.
Preheat oven to 475 degrees F. Brush tortillas with water using a pastry brush. Combine cinnamon and sugar and sprinkle over tortillas. Cut each tortilla into eight wedges, and place on a baking stone (or cookie sheet). Bake 5-7 minutes until golden brown and crisp. Remove to cooling rack, then place in a bowl or basket alongside the salsa, and ENJOY!
Recipe from The Pampered Chef (modified)
Cheers & Hugs & Thank You BERRY Much for Visiting LifeinBetween.me,