Mix - and - Match Quick Bread

*** I found this recipe at By Sun and Candlelight blog.

Mix-and-Match Quick Bread (Frozen Assets)

3 cups flour (whole wheat and white make a nice blend)
1 teaspoon salt
3 teaspoons cinnamon
1/2 teaspoon baking powder
1 teaspoon baking soda
2 eggs
1 cup oil
2 cups sugar (you can this down and see very little difference)
2 cups Mix-N-Match (see list below)
3 teaspoons vanilla (use pure vanilla not imitation)
1 cup chopped nuts or seeds

Sift together dry ingredients. In separate bowl, beat eggs; add oil and sugar; cream together. Stir in Mix-N-Match and vanilla. Add dry ingredients; mix well. Stir in nuts. Spoon into two well-greased loaf pans. Bake at 325 degrees F. for 1 hour. When cool, wrap bread in foil; label and freeze. Makes 2 loaves.

Mix-N-Match (one of more of the following to equal 2 cups)

Apples, grated or chopped
Applesauce
Apricots
Bananas, mashed or chopped
Berries
Carrots, cooked and mashed or grated
Cherries
Coconut
Cranberries, dry or raw, chopped
Dates or figs, pitted and finely chopped
Lemon, 1/2 cup juice
Marmalade (omit one cup sugar)
Mincemeat
Oranges, chopped
Orange juice, 1/2 cup juice
Peaches, fresh or canned, chopped (peach butter)
Pears, fresh or canned, chopped (pearsauce)
Pineapple
Prunes, chopped
Pumpkin, canned (fresh, cooked and mashed too)
Raisins
Rhubarb, finely chopped (add 1/2 cup more sugar)
Strawberries, well drained (dice them)
Sweet potato or yams, cooked and mashed or grated
Zucchini, grated and well drained

Red, White & Blueberry Pie

*** Original recipe found in Pampered Chef Delightful Desserts Cookbook. You can go here for their on-line recipe (I found it AFTER typing all this out!). I lifted the above picture from their site. It does NOT do justice to this pie!!

1/2 package (15 ounces) refrigerated pie crusts (1 pie crust)
1 quart fresh strawberries, divided
4 squares (1 ounce each) white chocolate for baking
1 package (8 ounces) reduced-fat cream cheese, softened
3/4 cup cold milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 1/2 cups fresh blueberries
1 cup thawed, frozen light whipped topping

1. Preheat oven to 425. Let pie crust stand at room temp. 15 minutes. Gently unfold onto lightly floured surface. Gently roll to even creases and get size of Deep Dish Pie Plate. Press crust in pie plate, pressing into bottom and up sides. Prick bottom. Bake 10-12 minutes or golden brown. Cool completely.
2. Rinse strawberries and pat dry on paper towels. Select 8 uniformly sized berries for dipping; cut in half through stem ends. Set aside. Hull and slice remaining berries using egg slicer for uniform pieces.
3. Melt white chocolate, uncovered, on high 1 minute in microwave, stirring often until chocolate is melted and smooth. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of parchment paper, cut side down. Refrigerate 15 or until set.
4. Scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.
5. Beat cream cheese until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries.
6. Arrange blueberries evenly over top of pie filling. Attach open star tip to Easy Accent Decorator (or any decorator frosting bag) and fill with whipped topping. Pipe topping evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into wedges.

Yield: 8 servings (VERY generous portions, you can easily get 10)