Tomato Jam

2 cups peeled, crushed tomatoes
1/4 cup granulated sugar
1 teaspoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons sherry vinegar

Combine tomatoes, sugar, thyme, salt, pepper, and sherry vinegar in a medium saucepan set over medium high heat.  Bring to a simmer and cook, stirring frequently, until mixture is thick and can mound up on a spoon, about 20 minutes (or 10 minutes if using canned tomatoes),  Jam can be made ahead and stored in the refrigerator for up to three months.  Makes about 1 cup.

To store at room temperature indefinitely, place hot jam into a clean jar, leaving 1/4 inch head space.  Wipe jar rim with a clean damp cloth.  Attach lid.  Process in a boiling water canner for 20 minutes.

TIM'S NOTES:  This recipe was originally part  of a recipe  for a Panini with fontina, tapenade, and arugula.  Other serving suggestions include, but not limited to, using on tender crisp green beans, a bagel with cream cheese, garlic-rubbed bruschetta, savory cheese tarts, even grilled meats and fish.

If using cherry tomatoes in this recipe, I don't think they necessarily need peeling.  I just coarsely chopped them in the food processor.  I don't mind little bits of skin.  With bigger tomatoes, you might want to peel.  And since it is only two cups of tomatoes, peeling should not be such a chore.  I used dry thyme in this recipe.  The rule is usually 3 times as much fresh as dry, so you would need 1/3 teaspoon dried thyme

for this recipe.  I didn't bother with that.  I put in one teaspoon dried thyme.  Make sure to crush it as you are adding it to the pot.  I didn't use sherry vinegar either, but the substitution was 3 parts red wine vinegar and one part cooking sherry.  I don't know about using other kinds of vinegars, but I would say any mild vinegar might work.  I am wondering about balsamic vinegar?

Creamy Fruit Salad

1 package (3.4 ounces) Vanilla Flavor Instant Pudding
1 cup cold orange juice
2 nectarines, chopped
2 cups halved fresh strawberries
2 cups cantaloupe chunks (1 inch)
2 cups seedless watermelon chunks (1 inch)
1 cup blueberries
1cup seedless green grapes

Beat pudding mix and orange juice in a large bowl with a whisk 2 minutes.  Add fruit;  toss to coat.

TIM'S NOTES:  I don't like cantaloupe, and I wasn't buying a whole watermelon for this recipe.  Living alone, I don't need that much watermelon.  Besides, I don't think the melons would be very good in this recipe.  I substituted 2 cups of fresh pineapple for one of the melons, and then used a mixed two cups of the other fruits to substitute for the other 2 cups.  This was a nice colorful, tasty combination of fruits, but long story short, you could probably use any combination of fruits as long as you had about 10 cups fruit total.  And depending upon fruits, there is a lot of glaze in this recipe, so you might be able to add more.  I am just suggesting 10 cups as the starting point because that is what the original recipe calls for.

Layered Peanut Butter Dessert Dip

1 cup creamy peanut butter
1/2 cup marshmallow crème
1/2 cup thawed Cool Whip topping
1/4 cup coconut, toasted *
1 ounce semi-sweet chocolate
2 Tablespoons chopped peanuts

*How to toast coconut:  Spread coconut evenly in shallow baking pan.  Bake at 350 degrees for 7 to 10 minutes or until lightly browned, stirring frequently.  Or, spread in microwaveable pie plate.  Microwave on HIGH 3 minutes or until lightly browned, stirring every minute.  Watch carefully as coconut can easily burn.

Spread peanut butter onto an 8 inch pie plate.  Mix marshmallow crème and Cool Whip until blended.  Spread over peanut butter.  Top with remaining ingredients.

TIM'S NOTES:  Thinly sliced apples are a nice complement to this dip.  My only suggestion is if you microwave the coconut (most practical on a hot day) only microwave it 8 to 10 seconds at a time and stir it.  My carousel in the microwave stopped working, so it doesn't rotate evenly, so I had to check it often.  If your carousel rotates, then maybe the original directions might work for you, but I am very leery...

Layered Fiesta Dip

2 fully ripe avocados
2 Tablespoons Kraft Zesty Italian Dressing
2 Tablespoons lime juice
3/4 cup thick salsa
1 cup shredded lettuce
3/4 cup Kraft Shredded Colby and Monterey Jack cheeses
3 green onions, chopped
1 tomato, seeded and chopped
2 Tablespoons sliced black olives

Mash avocados in a small bowl.  Add dressing and lime juice. .Mix well.  Spread onto plate.  Top with remaining ingredients.  Refrigerate 30 minutes or until chilled. Serve with corn chips.

TIM'S NOTES:  This recipe was nothing special, but it was easy, and nice and light, perfect for a very hot summer day when cooking was not very practical.  Ladies, this is probably not a dinner you would want to serve your hardworking husband for dinner, but it would make a light lunch or dinner for you and a friend!  Having said that, these recipes come from a Kraft magazine, thus the brand name.  You could probably substitute any other Italian dressing or cheeses.  I used a Mexican cheese blend.  Two important things to note (I learned these from experience!):  Make sure you use a nice thick salsa, or strain some of the juice off if necessary.  And get a nice thin shred on your lettuce.  It will be easier to eat that way!