Cheesecake Factory Avocado Eggrolls

2 lg avocados
4 T chopped sun-dried tomatoes (bottled in oil)
2 T minced red onion
1 tsp. chopped fresh cilantro
pinch of salt
6 egg roll wrappers
1 egg beaten
Vegetable oil for frying

Peel avocado and dice into bite size pieces. In a small bowl, gently combine the avocado with the tomatoes, red onion, cilantro and salt. Be careful not to smash the avocados

Prepare eggroll's by spooning 1/3 of filling into an eggroll wrapper. Position the wrapper with one corner pointing towards you. Place filling about 1" from bottom corner up over the filling. Then roll the filling up to about the middle of the wrapper. Brush remaining corners and edges with the egg. Fold the left and right corners over the filling and "glue" the corners to the wrapper. Press on wrapper to be sure it is sealed. Repeat steps with remaining eggrolls. Cover and place them into fridge while you make the dipping sauce.

Dipping sauce
1/4 c Chopped cashews
2/3 C chopped fresh cilantro
2 cloves garlic quartered
2 green onions chopped
1 T sugar
1 tsp black pepper
1 tsp cumin
4 tsp white vinegar
1 tsp balsamic vinegar
1/2 tsp tamarind pulp
1/2 c honey
pinch ground saffron
1/4 C olive oil

Combine first 7 ingredients in food processor. Blend with short bursts until the mixture is well blended, and the cashews and garlic have been chopped small. Combine the vinegars, honey tamarind and saffron in a small bowl. Heat the mixture for about 1 min in microwave. Then stir until tamarind pulp dissolves completely. Pour mixture into blender or food processor and mix with cashew mixture (about 20 seconds). Pour sauce into bowl, stir in oil by hand. Cover and refrigerate at least 30 min.

Heat oil and fry eggrolls for 3 to 4 min or until golden brown. If you have a thermometer 375 is optimal for frying. Cool some, cut diagonally across middle and serve with dipping sauce.

Orange Juice Frosty

1 6 oz can frozen orange juice concentrate.
1 cup milk
1/2 cup sugar
1 cup water
1 tsp vanilla
12 ice cubes

blend till smooth

Apple Dip

1 8 oz cream cheese
1/2 C Brown Sugar
1/4 C White Sugar
1 tsp vanilla
1/2 pkg Toffe Chips

mix all together and enjoy!

Spinach Artichoke Dip

14 oz Can Artichoke hearts (drained)
1 10 oz Pkg frozen spinach or fresh
3/4 C parmesan cheese
3/4 C mayo
1/2 C mozzarella cheese
1/2 tsp garlic powder

I chop the artichoke hearts up some and then mix everything together. Spread in 8x8 inch pan and bake at 350 for 20 min.

Pesto

4 cloves garlic
2 C basil
1/2 C pine nuts
1/2 C shredded parmesan cheese
1/4 C olive oil

Mix together in a food processor and enjoy!

From Jim and Sarah Rowberry

Spinach Drink

2 cups of fresh baby leaf spinach
1 banana
1/4 to 1/2 C orange juice
1/2 C uncooked oatmeal
Ice

Matt's Shake

1/4 C milk
6 oz raspberry yogurt
1 tsp flax seed meal
1 Tbs almond butter
1/4 Frozen Banana
1 Handful Frozen Blueberries
a few frozen raspberries
1 Scoop Vanilla whey protein
1 Scoop uncooked oatmeal
2 ice cubes

Becca's Bean Dip

Layer in 9x13 pan

2 8 oz cream cheese
2 cans chili beans in zesty tomato sauce
2 cans diced green chilies
chop half of med onion white or yellow
mild cheddar cheese
chopped olives

Bake 30-45 min at 350

Chop a tomato and put on top

Tiff's Salsa

1-2 Cans black beans
1 Pound frozen corn roasted at 425 for 20 min, stirring every 5 min
1 C chopped cilantro
1 Red onion
1 red or green pepper
1-3 jalapenio peppers seeded and chopped
3 romas
3 cloves of garlic or 2 tsp garlic pwd
2-3 avacados
1 Tbs salt
1 tsp cumin
6 Tbs lime juice
2 Tbs apple cider vinegar
2 Tbs olive oil

Mix in non- aluminum pan
add avacado just before serving.

Apples and Fruit Leather

Add peeled and sliced apples to mixture of

4 C water + 1 C lemon juice
Let sit for a time
Dry apples or make fruit leather:

Boil apples until soft, blend apples and add water until good consistancy.

For every C of apples add 1 Tbs honey

Pour 1/8th inch thick into dryer.
190 degrees