Fruit Toast-tillas

I don't know about you, but when I am checking out at the super market, they frequently give me coupons and such based on my purchases.  Sometimes, there is a recipe in there that uses one of the items that I have purchased recently.  A couple of months ago, I was handed a coupon with a recipe that called for Dole Tropical Fruit.  I put the recipe aside because it sounded good and promptly forgot about it until a couple of weeks ago when I was looking for something to make for breakfast.

This was a relatively easy recipe to make and it let me use up some of the items that were taking up space in the pantry.

Ingredients:

• 1 jar (24.5 oz) DOLE Tropical Fruit
• 2 tablespoons milk
• 4 (6-inch) flour tortillas
• 1 egg
• 1 cup vanilla yogurt
• powdered sugar, honey or maple syrup

Directions:

• Drain the tropical fruit, reserving 1 tablespoon of the syrup.
• Combine the milk, egg and reserved syrup in a shallow pie pan, mixing well with a fork.
• Lightly coat a nonstick skillet with vegetable cooking spray; place over medium-high heat.  Dip tortilla in egg mixture, coating well on both sides.  Place in hot skillet.  Cook for 30 seconds or until tortilla begins to puff up.  Turn the tortilla and cook for another 30 seconds.
• Spoon 2 tablespoons yogurt and 1/4 cup tropical fruit mixture slightly off-center of each tortilla.  Fold the tortilla in half and transfer to a plate.  Top each tortilla with additional tropical fruit and yogurt.  Sprinkle with powdered sugar.

Seasoned Pretzels

I got this recipe from a former co-worker.  Every time she made these and brought them in, the container was emptied in a very short period of time.

Ingredients:

• 1 package dry Hidden Valley Ranch Dressing Mix.
• 1 cup oil.
• 1 box of hard pretzels.
  

Mix both ingredients. Dip pretzels. Place dipped pretzels on cookie sheet and bake for 15 minutes at 350.