Strawberry Peach Crisp

Served at August 2010 Bunko

1/2 c. flour divided
2 15 oz. cans sliced peaches, drained
2 cups halved strawberries
3/4 c. plus 2 Tbsp. firmly packed light brown sugar
1/4 c. butter, cold
3 c. Post Honey Bunches of Oats with Almonds cereal, lightly crushed

Preheat oven to 350. Remove 2 Tbsp of the flour; set aside. Toss peach slices with strawberries, 3/4 cup brown sugar and remaining flour in a large bowl. Place in ungreased 8x8 square baking dish.

Mix reserved 2 Tbsp flour and the 2 Tbsp brown sugar in separate large bowl. Cut in the butter until mixture resembles course crumbs. Add cereal; stir until well blended (I used my hands to sort of squish it all together). Sprinkle over fruit mixture.

Bake 25 mins. or until topping is lightly browned. Serve with ice cream or whipped cream.

Mandarin Confetti Pasta Salad

Served at August 2010 Bunko

16 oz. bow tie pasta, cooked

10 oz. baby spinach leaves

6 oz. craisins

3 (11 oz.) cans mandarin oranges, drained

1 (8 oz.) can sliced water chestnuts, drained (I usually omit these)

1 bunch sliced green onions

1/4 cup sesame seeds

6 oz. honey roasted peanuts (I prefer cashew pieces)

2 cups cooke chicken, cubed

Dressing

1 cup oil

2/3 cup teriyaki sauce

6 TBS. sugar

1/2 tsp. salt

1/2 tsp. pepper

Cook the pasta according to directions on the box to al dente. Rinse well and drain. Mix dressing ingredients and pour over pasta in a large bowl. Marinade for 5-8 hours, stirring often. Add remaining ingredients just before serving.

Chunky Artichoke Salsa

Served at August 2010 Bunko

1 jar marinated artichoke hearts, chopped

1/4 cup chopped olives

2 TBS. chopped red onion

3 medium tomatoes, chopped

1 clove garlic finely chopped

2 TBS. fresh chopped parsley

salt and pepper to taste

Mix all ingredients and serve with tortilla chips