Avocado Egg Rolls with Sweet Cilantro Dipping Sauce

We LOVE the Cheesecake Factory avocado egg rolls...this one is a copycat recipe I found online...they are excellent!
*EDIT: I made some changes to this recipe after finding a better one over here. LOVE! these turned out just perfect!*

(Yields 6 large rolls)

2 large avocados, peeled and diced
3 Tbs. sun-dried tomatoes (packed in oil)
2 Tbs. minced red onion
1 tsp. fresh cilantro
1/4 tsp. salt
6 egg roll wrappers

In food processor, or by hand, finely dice tomatoes, onion, and cilantro.

Gently stir together avocado, salt, and tomato mixture. Distribute filling evenly in a line on bottom third of each egg roll wrapper.

Position a wrapper so a corner is pointing toward you; fold the bottom corner up over the filling. Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wraps.

Heat 2-3 inches of oil to 350 degrees (I use a candy thermometer to maintain a consistent temperature, since its constantly changing). Cook egg rolls for 3-4 minutes, or until golden brown. Drain on paper towels. Slice rolls on the diagonal and serve hot with cilantro sauce.


Sweet Cilantro Dipping Sauce

1/4 c. white vinegar
1/2 tsp. Worcestershire sauce
1 tsp. Balsamic Vinegar
1/2 c. Honey
1/2 c. chopped cashews
2/3 c. fresh cilantro
2 garlic cloves
2 green onions
1 Tbs. granulated sugar
1 tsp. ground black pepper
3/4 tsp. ground cumin
1/4 C. Olive Oil

Put all ingredients except olive oil into a blender or food processor. Blend until well pureed. Stream in olive oil. Refrigerate until ready to use.

Prosciutto Asparagus Spirals

I made these as part of Riley's birthday dinner (I just left out the prosciutto on his). They look pretty and are fantastic!

Ingredients:

1 package (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed
6 tablespoons garlic & herb spreadable cheese, softened
8 slices prosciutto or thinly sliced deli ham
30 medium asparagus spears, trimmed

Directions:

1. Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Spread 3 tablespoons cheese on each pastry sheet. Top each with 4 slices prosciutto. Cut each into 15 strips crosswise, making 30 in all.
   
   
2. Tightly wrap 1 pastry strip around each asparagus spear, prosciutto-side in. Place the pastries seam-side down onto 2 baking sheets.
   
   
3. Bake for 15 minutes or until the pastries are golden brown.

Hot Artichoke Dip

Another recipe from my mother in law's kitchen. Thanks Janet!
YUMMY. We made this for New Years Eve and it was a big hit.
I really need to get better and remember to take pictures of these dishes. :)

1 (14 oz) can artichoke hearts, drained and chopped.
1/2 c. grated parmesan cheese
1/2 c. shredded cheddar cheese
1 c mayonnaise
8 oz shredded mozzarella
1 tsp garlic salt
1 tsp chopped parsley

Mix all ingredients together and put in a pie plate or dish.
Bake at 350 for 25 minutes.
Serve with crackers or tortilla chips.

Hint: This can be mixed a whole day before baking if needed.

Janet's Spinach Dip

This is my mother-in-law's delicious recipe we make every New Years Eve. SOOO good!!



1 pkg Knorr vegetable soup and recipe mix
1 (10 oz) package frozen chopped spinach
1 (16 oz) container sour cream
1 cup Hellmann's Mayonnaise
1 (8 oz) can water chesnuts, chopped
4 chopped green onions
1 dash worcestershire sauce
1 round loaf Hawaiian bread (find it in the deli section at the store)

Thaw 1 pkg. frozen chopped spinach and squeeze excess dry.

Stir the pkg. soup mix, sour cream, and mayo until well blended.

Stir in spinach, water chesnuts, and green onions.

Cover. Chill 2 hours.

Stir before serving.

Cut center out of bread. Fill with dip.

Tear removed bread into bite-sized pieces. Arrange torn pieces around bread.

Pumpkin Dip

Another yummy pumpkin recipe!

1 can pumpkin
2 8 oz cream cheese
2 cups powder sugar
1 tsp pumpkin pie spice
1/2 tsp. orange extract (optional, I recommend adding it)
toffee bits (Health bar ) (optional)

Dump all in food processor and use blade cutter. Mix well and refrigerate.

Serve with graham crackers, ginger snaps, vanilla wafers, apple slices,

*(Sprinkle crushed gingersnaps over the pumpkin dip and/or serve in a hollowed-out pumpkin for cute presentation!)