Mini Cheesecakes

Treat your Valentine to Mini Cheesecakes!

• 1 (12 ounce) package vanilla wafers
• 2 (8 ounce) packages cream cheese
• 3/4 cup white sugar
• 2 eggs
• 1.5 teaspoon vanilla extract
• 1 (21 ounce) can cherry pie filling

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners.
2. Place one vanilla wafer in each liner.
3. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each muffin liner with this mixture, almost to the top.
4. Bake for 20-25 minutes. Cool. Top with a teaspoonful of cherry pie filling or strawberries.

Turkey Tetrazzini

This recipe is from Southern Living magazine.

1 (10 3/4-ounce) can cream of mushroom soup
2/3 cup milk
1 (16 oz.) jar Alfredo sauce
3 1/2 cups chopped cooked turkey, chicken, or ham
12 oz. thin spaghetti, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 tsp paprika

Whisk together soup and milk in a large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15x10 inch baking dish.

Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.

Bake, covered, at 375 degrees for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350 degrees for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11x7) baking dishes. Proceed as directed.

Copycat Cheesecake Factory's Avocado Egg Rolls

SERVES 2 -4 , 3 eggrolls (change servings and units)
Ingredients

DIPPING SAUCE
3-4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
1 pinch powdered saffron
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil

EGG ROLLS
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onion
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten

Directions
Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.

Stir until tamarind is dissolved.

In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.

Pour mixture into a bowl and stir in oil.

Refrigerate until ready to use.

Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.

Distribute filling evenly onto center of each egg roll wrapper.

Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.

Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.

Repeat with remaining wrappers.

Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.

Drain on brown paper bags.

Slice egg rolls diagonally across middle and serve with prepared dipping sauce!