Key Lime Pie

This past week we received a bunch of key limes in our "bountiful basket". I knew exactly what I wanted to make with them, Key lime pie. I don't think I had ever tasted one before. This was delicious and so simple. I actually just bought a graham cracker crust for the sake of time. (If you do purchase a crust omit the first baking, just add the filling.) We got together with the neighbors for dinner and it was a hit! I found the recipe at Two Peas and their Pod, who adapted it from Epicurious.

Key Lime Pie

For the crust:

1 1/4 c graham cracker crumbs

3 TBS sugar

5 TBS butter melted

For the filling:

1 (14-ounce) can sweetened condensed milk

4 large egg yolks

Zest of 1 large lime

1/2 c lime juice

1.Preheat the oven to 350 degrees. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter with a fork. Mix until graham cracker crumbs are moist. Press Mixture into a 9 inch pie plate or dish. Pat down the bottom and sides. Bake for 12 min. or until golden brown.

2. While the crust is baking prepare filling. In a medium bowl, whisk together the sweetened condensed milk and egg yolks. Whisk until well combined. Add in the lime zest, and lime juice. Whisk well. Set mixture aside. It will thicken up as it sits.

3. When the pie crust has cooled to slightly warm or room temperature, pour the lime filling over the pie crust. Bake for 15-17 mints. Remove from oven and cool on cooling rack. When cool, chill the pie in the refrigerator. The filling will set up as it cools. Chill for at least one hour before serving.

4. Serve cold.

Sausage & Potato Pasta

My brother C.J. lived in Italy for 2 years and came home with some great recipes. I couldn't find my original instructions (which were vague), so after a brief conversation with my sister this is what I came up with. So there are some variations to how C.J. would make it. I added some onion. This is a very filling meal!

Sausage & Potato Pasta

1 lbs ground pork sausage

2-3 russet potatoes, peeled and diced

1/2 tsp rosemary

1 lbs favorite pasta

olive oil

2 c cream

1/4 of an onion, diced

salt

pepper

In a large frying pan combine the sausage and the onion and cook till meat is browned and cooked through. Remove the onion and sausage mixture to a bowl and set aside. Add the potatoes to the pan and cook them in the sausage grease. If needed add some olive oil. Sprinkle the potatoes with rosemary, and season with salt and pepper. Cook the potatoes till they are tender to a fork. Add the meat and onions to the potatoes in the pan, and add the cream. Stir till well combined. Let simmer (while pasta is cooking) stirring occasionally. Check your seasonings you may want to add more rosemary and salt and pepper.

Cook your pasta and serve with the sauce.

Lemon Meringue Pie

This recipe is found in "Grandma's Gracious Goodness", my mother's recipe book so is available to all the family. The reason for the post is that I have a husband that doesn't cook much but loves pies. When I finally got tired of granting his frequent requests for pies, (I am not much for pie), he decided to make his own and started with apple and then moved to lemon. Problem for me is that lemon pie is the only kind that I truly love and I ate more than my share. Well, he now claims the title of king of the lemon pie in our home and he has made some delicious ones that I have enjoyed very much. So, here is the recipe.

Grandma's Lemon Pie

1/2 C sugar
4-5 TBS cornstarch
1/4 tsp salt
1/1/2 C water
3 egg yolks (or 2 eggs if you are not making meringue)
1/2 C sugar
2 TBS butter
1/3 C lemon juice
grated rind of 1 lemon
3 egg whites
6 TBS sugar

Combine 1/2 C sugar, cornstarch and salt in double boiler. Gradually blend in water. Cook over boiling water, stirring constantly until thickened. Cover, cook 10 minutes longer, stirring occasionally. Beat together egg yolks and 1/2 C sugar. Blend a little hot mixture into egg yolks mixture, then stir all into mixture in double boiler. Cook 2 minutes stirring constantly. Remove from heat, add butter, lemon juice and rind. Cool. Pour into baked 9 inch pie shell. Top with sweetened whipped cream if not making meringue.
Meringue:
Beat 3 egg whites until foamy. Add the 6 TBS sugar, 1 TBSP at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised. Spread meringue over top of pie, making sure that it touches crust all around. Bake until lightly browned, 15 to 20 minutes, in a 350 degree oven. Cool at room temperature away from drafts.

Naan Bread

After talking with son, C.J., about Turkish breads and other foods that he enjoys, I got on line and found this recipe for Naan bread. It was posted by Lola Mansurov and she also had recipes for some of the other dishes that C.J. mentioned. I will be trying those dishes in the near future.
This is a flat bread that is baked on a pizza stone although it can be done on baking sheets. I did mine on a pizza stone and by the time I finished I had gotten better at shaping the bread. I had to throw the first try away as it was such a mess. This is time consuming as you bake each piece separately (on a baking sheet you can do two) but I thought it fun and we liked the results.

Nann Bread

2 C warm water
1 C warm milk
1 TBS yeast
1 tsp salt
1/2 tsp sugar
1 egg
2 TBS oil
4 1/2 C flour
sesame seeds (optional)
butter (optional)

Mix together the first six ingredients plus 1 TBS of the oil. Mix well. Add flour and quickly mix into a dough. It should be a soft dough and relatively sticky. If it is too sticky, rub oil onto your hands to knead in bowl till smooth . (I had to add more flour as it was a rainy day with lots of moisture in the air). Rub remaining oil over dough and cover. Place dough in a warm place to rise till double, about 40 minutes.

Preheat oven to 500 degrees. If using a pizza stone, place it on center rack of oven while heating. Turn dough onto lightly floured surface and divide into tennis ball size pieces. Flour fingers and work quickly to keep dough from sticking. Let dough balls rest 10 minutes.

When dough is rested, work one ball at a time on a floured surface, pressing it to a 6-7 inch circle. Gently pick it up and toss it from left palm to right palm several times. This creates a triangular or oval shape. If you wish you can spread the dough with butter and sprinkle with sesame seeds. (I used spray butter and the seeds). Open oven and gently place dough on pizza stone. (I put the dough on my pizza paddle and slid it onto stone). Bake for about 3-5 minutes (It took mine 5-6 min.) and take out when the top has golden brown spots. Use wooden spatula or pizza paddle to remove from the oven. Continue with remining dough balls.

If you are using a baking sheet instead of a stone, you can fit two pieces on and it will take a bit longer to bake.

Peach & Raspberry Crumble

This is another Giadda De Laurentiis recipe with a few change ups. She used strawberries, which I'm sure is delicious too.

Peach & Raspberry Crumble

2 TBS fresh lemon juice (about 1/2 large lemon)

1 1/2 TBS arrowroot flour (I used corn starch)

2 cups raspberries (I used frozen) (or 1 lbs strawberries, halved)

1 1/2 lbs yellow or white peaches, peeled, pitted and sliced (I used white)

1/2 c light brown sugar

Topping:

2/3 c flour

2/3 c oats

1/2 c sliced almonds

1/4 c light brown sugar

1 tsp cinnamon

1/4 tsp salt

1/2 c butter chilled, cut into 1/2-inch cubes

Butter an 8x8 glass baking dish. Set aside.

For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the berries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.

For the topping: In the bowl of a food processor, combine the flour, oats, almonds, Brown sugar, cinnamon, and salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 min. until the filling is bubbling and the top is light golden. Serve with whipped cream or ice cream.

Honey-Peanut Butter Cookies

These are the cookies to make if you like sweet things. They are just a bit too sweet for me but everyone else seemed to enjoy them. They came from Taste of Home, submitted by Lucile Proctor. The main change I made in them is to add chocolate chips. Nothing like a bit of chocolate to put temptation in your way.

Honey-Peanut Butter Cookies

1/2 C shortening
1 C creamy peanut butter
1 C honey
2 eggs, lightly beaten
3 C flour
1 C sugar
1-1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Chocolate chips, (optional)

In a mixing bowl, combine shortening, peanut butter and honey. Add eggs and mix well. Combine dry ingredients and add to peanut butter mixture, mixing well. Roll into 1 to 1-1/2 inch balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake at 350 degrees for 8-10 minutes. Makes about 5 dozen.

Brussels Sprouts with Pancetta

Some of you are probably familiar with "Bountiful Baskets". We tried it out this week. What it is, is you pay your $15 and you get a variety of fruits and veggies. This week Brussels sprouts was one of the things we got. I have to be honest I had never eaten one, let alone tried cooking one. I'm determined to not waste anything we received, so this will be a week full of trying new things! I adapted the recipe from Giada De Laurentiis on Food Network.

My husband and I enjoyed them. The little boys at first said they liked them, due to the novelty but by the end of dinner it was a "have to eat item" which they did finish what was on their plates. :)

Brussels Sprouts with Pancetta (bacon)
1 lbs fresh Brussels sprouts, trimmed
2 TBS olive oil
3 ounces paper-thin slices pancetta, coarsely chopped (I used bacon)
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 c low-salt chicken broth
1/8 c Roasted Pine nuts (optional-I enjoyed this addition)

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 min. Drain.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta (or bacon) and saute until beginning to crisp, about 3 min. Add the garlic and saute until pale golden, about 2 min. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 min. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 min. Add the pine nuts if desired at the end, long enough to warm through.
-I added additional time to the boiling of the Brussels sprouts and the simmering at the end because mine looked on the big side and I also cut them in half after the initial boiling.

Lemon Bars

I have been wanting to make these for weeks. They bring back childhood memories. (We didn't have them often.) I looked at a few different recipes and they were all basically the same, so I combined and omitted what I wanted and this is what I came up with. Enjoy!

Crust:

1 C butter, softened

1/2 c powdered sugar

2 c flour

For the crust mix the above ingredients in a bowl, then press into a 9x13 pan. Bake at 350 for 15-20 minutes, until lightly browned.

Filling:

4 eggs, beaten

4 TBS flour

2 c granulated sugar

2 lemons, juice and zest

pinch of salt

1 tsp baking powder

Mix the filling ingredients together then pour over slightly cooled crust. Bake again for 20-25 min at 350. They may seem a little bit runny but they will firm up as it cools. I store mine in the fridge and eat them chilled.

Tortillas

Being tomorrow is Cinco de Mayo I have the perfect recipe for you to try. I got this tortilla recipe from a friend (Vonie, who I believe got it from one of the local Hispanic ladies). Every time I make these I think -how easy and delicious, why don't I make these more often! I'll post a picture with in the week. I usually cut the recipe in half for my family. Enjoy!

Tortillas
4 c flour
2 tsp salt
2 tsp baking powder
1/2 c shortening
Mix the above ingredients together like a pie crust. Add 2 cups warm/hot water. Roll into 24 balls. Roll out thin and cook on non-greased skillet.

Meatballs in Dill Cream Sauce

The original recipe came to me from a beef mini-cookbook that was sent from Taste of Home and was submitted by Mildred Sherrer from Texas. I have tweaked the ingredients for the meatballs to suit my own taste but the sauce is as the original. I rarely have ground pork,(original recipe called for half beef and half pork) so have substituted just ground beef for the meat portion and added the milk and the egg. I like that the meatballs are cooked in the oven instead of frying.

16 oz. ground beef
1 small onion, finely chopped
1/2 tsp salt
1/2 tsp ground pepper
1/4 tsp dried thyme
1/4 tsp dried marjoram
1/4 tsp ground nutmeg
1-1/2 C fresh bread crumbs
1/2 C milk
1 egg

Sauce 2 TBS butter or margarine
2 TBS flour
1-1/2 C beef broth
2 TBS snipped fresh dill or 1 tsp dill weed
1/2 C half-and-half cream

Cooked buttered wide egg noodles, optional (would be good served on mashed potatoes as well)

Combine the first 10 ingredients and shape into 1-1/4 in balls. Place on a rack over a baking pan and bake at 400 degrees for 20 minutes. Meanwhile, for sauce, melt butter in a large skillet. Blend in flour and cook stirring constantly for 2-3 minutes. Add broth, stirring until thickened, about 3-4 minutes. Stir in dill and meatballs. Reduce heat to low and simmer 15 minutes. Pour in cream and continue stirring until thick and smooth. Serve over noodles or potatoes or use as an appetizer with wooden picks. Yields 6 main-dish servings.

I used my cookie scoop to make the meatballs and it made 42.

English Muffins

Today I tried a new recipe for English Muffins and got so excited with the way they turned out. Clark just sat and smiled at my enthusiastic reaction. I got the recipe from the food network and it is courtesy of Alton Brown. These are quick and easy unlike other recipes for English Muffins I have tried, and so delicious. We are having bacon-egg-muffins for breakfast in the morning and I can hardly wait. No more store-bought muffins for me! Makes 8-10 muffins. (I made 9).

English Muffins

1/2 C non-fat milk powder
1 TBS sugar
1 tsp salt
1 TBS shortening
1 C hot water
1 envelope dry yeast
1/8 tsp sugar
1/3 C warm water
2 cups all-purpose flour, sifted (I used half white and half wheat)
Non-stick vegetable spray
Equipment needed: electric griddle or frying pan, 3 inch metal rings (can use tuna cans with both ends cut out.)

Combine powdered milk, sugar, 1/2 tsp salt, shortening, and hot water. Stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 tsp of sugar and 1/3 C of warm water and let it rest till yeast has dissolved. Add this to the dry milk mixture and add the sifted flour and beat thoroughly with a wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle (or electric skillet) to 300 degrees.

Add the remaining 1/2 tsp of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using # 20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove lid and flip rings using tongs. Cover with the lid and cook for another 5 - 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

I cooked mine in an electric skillet and used the lid to cover. I don't have a clue what size my ice cream scoop is so had to experiment with the amount I needed to fill rings with. My first ones were just a little big but the last ones were perfect. When I turned mine over, the rings just fell off so they finished cooking without the rings.

Lemon Chicken Pasta

I love chicken, I love pasta, and I love lemon so I decided to combine them and make my own recipe with all those loves. It is quick and simple and probably similar to something someone else has tried but it is original for me and it turned out very good. Clark liked it as did Clinton so that makes it a keeper.

Lemon Chicken Pasta

8 oz. angel hair pasta, cooked
2 cooked chicken breasts, cubed
1/4 C chopped onion
1 1/2 tsp minced garlic
zest from one lemon
juice of 1 lemon
1 tsp chicken bouillon
1/2 C chicken broth
1/2-1 C cream, to taste
salt and pepper to taste

Cook onion in butter but don't let it brown. Then add garlic and cook till garlic is warm. Add broth, lemon juice, zest, bouillon, cream and salt and pepper. Bring to a boil and let thicken a little. Add chicken and heat till chicken is warm. Serve over pasta and top with Parmesan cheese.

Blueberry Banana Bread

I'm starting to enjoy blueberries, now that I'm nearing the end of my supply in my freezer (enough for 3 or 4 more recipes). I found this recipe in the Taste of Home June/July 2003. It was submitted by Sandy Flick.

Blueberry Banana Bread

2 c flour

1 tsp baking soda

1/2 tsp salt

1/2 c shortening

1 c sugar

2 eggs

2 tsp vanilla

2 medium ripe bananas, mashed

1 c fresh blueberries

In a bowl, combine the flour, baking soda and salt. In a large mixing bowl, cream the shortening and sugar. Add eggs and vanilla; mix well. Beat in bananas. Gradually add the dry ingredients, beating just until combined. Fold in blueberries.

Pour into three greased 5-3/4 in. x 3-in. 2-in. loaf pans. Bake at 350 for 30-35 or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves. (I used 2 medium size loaf pans and baked for about 45 min. after greasing the pans I coated them in sugar for a little extra goodness!)

Quick Potato Chips

This recipe came from Taste of Home, June, July, 2009. I tweaked it a bit for my own taste but will list the original recipe. Instead of brushing the chips with olive oil, I sprayed the plate, put the chips on it and then sprayed the chips with cooking spray. I used only salt on mine but will try some of the other spices next time. I cut my chips in my food processor and the picture shows the amount that was made from one medium potato, minus a few tastes by me as well as husband. They can be made ahead of time, but it is a time consuming process as the potatoes must not be overlapped. Might be fun for kids to try sometime when they are bored. Mom would have to be in charge of the potato slicing.

3 medium red potatoes
1/4 cup olive oil
1 tsp. salt
curry powder (or garlic, cumin, chipolte or any other spice you might like)

Layer three paper towels on a microwave-safe plate; set aside.

Scrub potatoes and cut into 1/16 inch slices. Brush slices on both sides with olive oil and lightly sprinkle with salt and spice. Arrange on prepared plate (do not overlap).
Microwave on high for 3 minutes; turn and microwave 2-3 minutes longer or until chips are dry and brittle. Repeat with remaining potatoes, oil and seasonings. Let chips cool for at least 1 minute before serving. Store in an airtight container.

Watch them carefully after turning them over as they can burn easily and each time will be different.

Creamed Eggs Over Toast

If you need another recipe to help down size your boiled eggs from Easter, this one is for you. We just finished our eggs from Easter the other day with this recipe. My family enjoys this meal, I should make it more often. My mother gave me this recipe years ago, maybe even before I was married, so I 've made some quantity adjustments to feed the ever growing boys at my house. They never cease to amaze me by how much they can eat, Im getting scared for the teenage years!

Creamed Eggs Over Toast

5-6 hard boiled eggs

4 TBS Butter

4 TBS Flour

1/2 tsp salt

1 3/4 C Milk

Pepper

Melt butter in a sauce pan. Blend in the flour and the salt. Continue stirring for 1 min. as it is bubbling (boiling). Add the milk. Slowly bring back to a boil, stirring constantly till thickened. Turn the heat down. Add the cut up eggs and warm through. Serve over toast.

Mexican Haystacks

I would guess most of you have made "Hawaiian haystacks" but have you tried "Mexican haystacks"? I had never even heard of such a thing till I got married, my in-laws introduced them to me.
My parents and brother will be getting back from their cruise to Mexico tomorrow so I thought of them. (Not that this is remotely authentic, to my knowledge.) Welcome back Mom!
This is a good go-to-meal-fast and easy!

Mexican Haystacks
1 lbs ground beef
1 can (15 oz) black beans, drained (kidney, white, what ever kind you like)
2-3 TBS taco seasoning (depending on how spicy you like it)
1 1/2 c rice

Toppings:
Corn, frozen or canned, warmed then drained
lettuce
Cheese, shredded
Tortilla chips, broken into bite size pieces (which I forgot in the picture above)
Olives, sliced
Onions, chopped
Tomatoes
Salsa
Use what ever your family likes on tacos (My one son likes his with ranch.?.)

Get your rice cooking first. Then brown the burger and add in the drained beans and sprinkle the taco seasoning on top. Stir till evenly coated and cook till beans are warmed through.

I don't suppose it really matters what order you go in but I put the crushed tortilla chips first then the rice and the meat and bean mixture, then corn. I like my cheese to get a bit melted so I put it on next. Then just layer the cold toppings on top of that.

Blueberry Buckle Coffee Cake

I still have blueberries in my freezer so I went searching for a new recipe to try. I adapted the recipe from Tasty Kitchen (submitted by fcopeland). We enjoyed it.

Blueberry Buckle Coffee Cake

For Cake:
2 c flour
3/4 c sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/4 c shortening
3/4 c milk
1 whole egg
2 c blueberries
For crumb topping:
1/2 c sugar
1/3 c flour
1/4 c butter, softened
1/2 tsp cinnamon
For the glaze:
1/2 c powdered sugar
1/4 tsp vanilla
2 tsp hot water
Preheat oven to 350. Mix the first seven ingredients together then gently stir in the blueberries. (I put mine in frozen) Then pour into a greased glass pie plate. (This is just a little to much batter for a pie plate so two options: put it in a bigger baking dish or bake it with a cookie sheet under it to catch the overflow.)

Mix the crumb topping ingredients together. Crumble it over the top of the cake before putting it in the oven. Bake it for 45-50 min.
To make the glaze just simply stir the ingredients together till sugar dissolves and it is smooth.
Once cake is removed from the oven drizzle with the glaze.

Parmesan Chicken

This is one of my favorite ways to eat chicken. The recipe came from Taste of Home Magazine several years ago and was sent in by Shelby Thompson of Florida. It calls for boneless chicken breasts but I do it with bone in breasts, legs and thighs as well and it is just as delicious. I also like to bake it in my clay baking dishes that I bought when we were in Turkey last year. The baking dish holds two large breasts or thighs, or three smaller thighs. I only did two thighs in the picture. Since there are only two of us to eat I cut the recipe down. I have done it so many times, I no longer measure but guestimate the amounts and judge by the smell. Not too professional I realize but it works for me. The chicken turns out really moist and tender.

Parmesan Chicken

1/2 C butter or margarine melted
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1/2 tsp salt
1 Cup dry bread crumbs
1/2 Cup Parmesan cheese
6 to 8 boneless skinless chicken breast halves

In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt (I omit the salt as I am not that into salt). In plastic bag, combine crumbs and Parmesan cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in a 13-in. x 9-in. baking pan that has been sprayed. (original recipe says ungreased pan but I like easy clean-up.) Drizzle with any remaining butter mixture and bake at 350 degrees for 40-45 minutes or till chicken is no longer pink and juices run clear.

Creamy Cilantro Dipping Sauce

This recipe comes from Food network courtesy of Stacy Lamons. When I made this I actually cut the recipe in half and had plenty. This sauce would go great with many different dishes. So far I have enjoyed it with Southwestern egg rolls, Mexican haystacks, and I plan to try it with my mock Cafe Rio burritos the next time I make them.

Creamy Cilantro Dipping Sauce

2 (10 oz) cans Mexican-style diced tomatoes (I used Rotel w/green chilies)

1 (8 oz) pkg cream cheese, softened

2 c loosely packed fresh cilantro leaves (about 1 bunch)

1 c sour cream

3 garlic cloves, minced

Place ingredients in a food processor until smooth.

Yield: 3 cups

Baked or Fried Southwestern Egg Rolls

My family really enjoyed these egg rolls. There was a tiny complaint about the spinach (mostly me), so I might fore go the spinach next time. I liked the idea of making them healthier by baking them, which they tasted good but I like a good fried egg roll as well, so suit yourself and pick your cooking method.

Southwestern Egg Rolls

Recipe Adapted from Annie's Eats

2 c frozen corn, thawed
1 (15 oz) can black beans, drained and rinsed

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

2 c shredded Mexican cheese blend (I used cheddar, cause that's what I had on hand)

1 (4 oz) can diced green chilies, drained

4 green onions, chopped (I cooked 1/4c reg. onion w/the chicken)

1 tsp ground cumin

1/2 tsp chili powder

1 tsp salt

1/2 tsp pepper

1/4 tsp cayenne pepper

In a large bowl combine the above ingredients. Mix well.

1 pkg egg roll wrappers

2 Chicken breasts

1/4 tsp cumin

1/4 tsp chili pwd

Salt & Pepper

Cut up chicken into bite size pieces. Add chicken to an olive oil coated pan. Season with salt, pepper, 1/4 tsp cumin, and 1/4 tsp chili powder. Cook till chicken is done. Shredd or chop into smaller pieces. Add the chicken to the filling mixture. Stir till well combined.

Place 1/4c of the filling mixture in the center of an egg roll wrapper. Follow the instructions on the egg roll pkg to make a beautiful egg roll.

Preheat the oven to 425. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 min, or until lightly brown, turning halfway through baking. Serve warm with salsa or Creamy Cilantro Dipping Sauce (recipe posting tomorrow).