Favorite Fruit Salad

I love this fruit salad. It's different, quick, and delicious. Doesn't make for good leftovers though, so eat it all.


½ C. vanilla yogurt
½ Tb. orange juice concentrate
¼ tsp. cinnamon
1 medium apple, chopped
1 C. green grapes, halved
¼ C. dry roasted peanuts


Beat together yogurt, orange juice, and cinnamon in medium bowl. Add remaining ingredients and mix lightly. Serve immediately.

Fruit Salad with Strawberry Glaze

A woman in our ward brought it to the Christmas Party and made three HUGE bowls of it. It was gone so fast that almost half of the people didn't even have a taste. She gave me the amounts for a very large group... so I sized it down. You may have to adjust the sizes as you make it.

Strawberry Glaze (Maria's or Rosetta's)- found in the produce section
1 pkg (qrt) of Strawberries (fresh or frozen)
1 group of Grapes
3-4 bananas
NOTE: some people add pineapple chunks (20oz can, drained) and/or mandarian oranges (15 oz can, drained)

Cut strawberries and grapes in half. Cut bananas in slices. Then pore Glaze on fruit and mix. Chill 1 hour before serving.

Cafe Rio Cilantro-Lime Rice

1 c. long grain rice

2 c. water

2 chicken bouillon cubes

1 t. butter

2 cloves of garlic, minced

1 t. lime zest

2 T lime juice

2 t. sugar

3 T fresh cilantro

1. In saucepan combine rice, water, bouillon, butter, garlic and lime zest. Bring to a boil, cover and simmer 15-20 minutes or until rice is tender and water is absorbed.

2. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over rice.

Mustard Green Beans

This is one of our favorite ways to fix green beans!

1 lb. green beans
1 T. butter
1 T. coarse grained mustard
Salt and pepper

Steam beans until crisp tender. Drain. Melt butter in heavy skillet. Stir in mustard. Toss beans in mixture to coat. Season with salt and pepper.

Mexican Rice and Pico de Gallo

This version of Mexican rice and Pico de Gallo is from my friend Myra, who moved here from Mexico. It's authentic and delicious! This is not spicy at all--I'm sure you can spice it up with jalapeno or chili powder if you like yours with a kick. I jotted down measurements as I watched her cook, so they are all approximate--feel free to adjust to your taste.

Mexican Rice

1 1/2 c. rice

2 T. diced onion (or dried onion flakes)

olive oil

1/4 green pepper, sliced into chunks

1/2 c. or so Hunts Tomato Sauce

2 t. chicken bouillon granules

1 t. garlic salt

1-2 T. cilantro, chopped

In your pot, sauté the rice and onion in olive oil until rice turns a tannish color (approx. 3-4 min.) Add the tomato sauce and stir it in.

Add in water, according to your rice directions (for mine it's approx. 2 1/4 c. )

Add in chicken bouillon, garlic salt, and cilantro, to taste. Add in chopped bell pepper. Stir well to combine, then cook according to regular rice directions. Bring to a boil, put lid on and turn down on low heat for 20 minutes or until done.

Pico de Gallo (great for chips or to top Mexican entrees)

1 1/2 c. seeded, diced tomatoes

1/4 c. minced white or red onion

1 T. minced jalapeno or serrano peppers

1 T. minced garlic (can substitute garlic powder or salt)

juice of 1-2 limes, to taste

handful of cilantro, chopped (plus some as garnish if desired)

salt and pepper

Mix together and serve!