Southwest Baked Egg Rolls

I made this recipe a couple of Sundays ago, and they turned out super yummy. I didn't even realize I was eating a vegetarian dish.  (Not that I'm opposed to eating vegetarian).  Make sure that you don't fill these too full, divide the mixture evenly amongst the 24 egg rolls.  These turned out super crispy baked in the oven, and were awesome with guacamole, sour cream and salsa on the side.

Southwest Baked Egg Rolls

2 cups frozen corn, thawed 1 

(15 oz) can black beans, drained and rinsed 

2 cups shredded cheese  

1 (10 oz) package frozen chopped spinach, thawed and squeezed dry  

4 scallions (green onions), chopped  

1 (4 oz) can of green chiles, drained  

1/2 t ground cumin  

1/4 t chili powder  

1 t salt  

½ t black pepper  

¼ t cayenne pepper 

 24 egg roll wrappers (1 package)

Preheat the oven to 425. Lightly mist two baking sheets with cooking spray and set aside.
In a large bowl, combine all of the ingredients except the egg roll wrappers and stir to thoroughly combine.
Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put ¼ cup of the mixture from the bowl on the center of the wrapper. Spread the mixture in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½ inch or so of space on each side. Fold the bottom corner closest to you up over the ingredients. Fold the side corners in and tuck them. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled egg roll over the wet corner so that it adheres. Place wrapped egg roll onto the prepared baking sheet, seam side down. Repeat with remaining ingredients.
When all of the egg rolls are wrapped and on the baking sheets, lightly mist the tops with cooking spray. Bake for 14-15 minutes, flipping once halfway through, until the wrappers are golden brown. 
Recipe comes from here. 
 

Homemade Hummus

This recipe is really good! I have always, always, always loved hummus. I have never made it, because the one ingredient I was always missing was tahini (ground sesame seed paste). Well, I bought it at the store today, and I made it. I can't believe I have not made hummus myself until now. I love that I can pull it out of the fridge and dip baby carrots into it for a quick snack. Pita bread and pita chips would be simply TDF with this hummus. This hummus would also be amazing served along grilled chicken and a salad. Don't do what I did and put off making your own hummus until you buy tahini. Buy it on your next grocery trip!

Homemade Hummus

3 tbs fresh lemon juice
1/4 c. water
6 tbs tahini
2 tbs olive oil
1 (15 oz) can garbanzo beans (rinsed and drained)
1 small garlic clove
1/2 tsp salt
1/4 tsp cumin

In a food processor or blender combine garbanzo beans, cumin, garlic clove and salt. Pulse until ground, scrape down the sides. In a small measuring cup combine water and lemon juice. Slowly pour water/lemon juice mixture into food processor while it is running, and let run for about 1 minute. Combine tahini and olive oil, and while the processor is running, slowly pour that mixture in. Pulse until nice and creamy. Serve with any vegetable, pita bread or meats. Garnish with cilantro, flat leaf parsley and or paprika.

Family Favorite Fruit Dip

This is one of my favorite recipes. I don't know why I only make it during the holidays, it really can be enjoyed year around. I have tasted many versions of fruit dips at baby showers, and other parties but I like this recipe because it is simple, and perfect just the way it is. My favorite combination is dipping oranges into the dip, it tastes like a Creamsicle. The dip can be made in advance, and tastes better after it sits in the fridge for a couple of hours. I use the 1/3 less fat cream cheese, just so I feel better about eating it, and the flavor is still the same. Also, don't be afraid to whip this dip really well when combining it, so that the marshmallow creme and cream cheese become a cohesive, luscious, condiment. YUM, YUM, YUM!

Family Favorite Fruit Dip

1 8 oz. pkg cream cheese, room temperature
1 jar marshmallow creme
1 tbs. fresh lemon juice

In a medium bowl whip with beaters or kitchenaid the room temperature cream cheese, until completely smooth. Add marshmallow creme and lemon juice, and whip very well to combine until smooth. Cover and refrigerate for at least 3 hours or overnight. Serve with cut up apples, oranges, bananas, strawberries, and melons.

Hot Chili Cheese Dip

This was the dip my mother would make for any occasions where she needed to bring something like an appetizer. I have always loved the taste of this dip, rich, tangy, and addictive! With New Years Eve coming up, I thought it would be an appropriate recipe to post. There are only 2 ingredients, and random as they might be (I posted pics so you know what to look for at the grocery store, click on picture for larger view.), they are so incredibly good together. The cheddar cheese spread can probably be found by Velveeta cheese in the grocery store. You can buy any brand of chili con carne with no beans, they will work the same. Sometimes you can't find no salt tortilla chips, so I have just gotten some regular tortilla chips. I sometimes double the batch, and put it into my small crock pot on low to keep it warm. So if you want an easy appetizer, that everyone will love, this is the one for you!

Hot Chili Cheese Dip

1 can chili con carne with no beans
1 jar Old English Cheddar Cheese Spread
1 bag tortilla chips (no salt)

Heat together cheese spread and chili con carne together in a medium sized bowl in the microwave or in a medium pot on the stove until smooth and hot. Serve with tortilla chips.

Toffee Apple Dip

Think apple toffee cheesecake without baking a thing! This is such a good appetizer/snack/dessert. This is such a crowd pleaser and looks really elegant when you display all the apples on a platter. I like to buy a variety of apples that are crunchy for this dip. I use Pink Lady's (my favorite), Fuji, Gala, Granny Smith, and Honeycrisp. Use whatever is on sale, and arrange on a platter, they look fabulous. My trick to the apples not turning brown, is to cut them into slices, place them in a bowl, and squeeze fresh lemon juice or pineapple juice on them. (Fresh lemon juice tastes much better than bottled). Everything can be made in advance, and stored in the fridge until ready to serve. Enjoy!

Toffee Apple Dip

8 oz. cream cheese, softened (I use 1/3 less fat kind)
1/2 c. brown sugar
1/4 c. powdered sugar
2 tsp vanilla
1/2 pkg Skor toffee chips
Carmel syrup (optional)

Beat softened cream cheese, brown sugar,vanilla, and powdered sugar together until creamy and fluffy. Stir in toffee chips, and chill for a couple of hours. Serve with sliced apples. Top with carmel syrup and more toffee chips if desired.

Brazilian Limeade

My sister-in-law Diana used to work at a Brazilian restaurant, and would mix up the drinks that were ordered. She made this for a family get together, and it was so good. It is kind of fun to mix up a special drink to have with a Sunday meal, it just adds that extra special touch. You must have a really good blender to whip up the limes with skin on. If your blender kind of stinks, just juice the limes, and then blend.

Brazilian Limeade

4 small limes, juiced or left w/ skin on
1 c sugar
4 generous spoonfuls of sweetened condensed milk

fill blender with water, and blend all ingredients, adding more sweetened condensed milk if necessary. Strain, then serve chilled.