Sawatdee's Fresh Spring Rolls

Sawatdee's Fresh Spring Rolls 

Ingredients: 
1 cup soaked Thai rice noodles 
1/2 head of lettuce 
1 medium carrot 
20 sprigs of cilantro 
1 pkg. 12 " rounds rice paper sheets (24 rounds) 
1/2 cup cooked med shrimp. halved 
1/2 cup cooked chicken or pork thinly sliced (optional)

1.  Prepare noodles by soaking in water for 15 minutes (or cook for 5 minutes).

2.  Shred lettuce & peel carrot into thin strips with peeler.

3.  Tear springs of cilantro into 2 or 3 pieces toss with carrots & lettuce. 

4.  Soften rice sheets in bowl of warm water- one at a time for about 30 seconds.

5.  Remove softened sheet from water, spread flat on top of a dampened towel.

6.  Top with vegetable mixture , small pile of noodles in center and two shrimp halves & slice of pork.

7.  Roll up a fold on each end, then continue to roll up the round until nice and snug.  Makes 24 rolls, and serve with dipping sauce.

Sweet & Sour Dipping Sauce

2 cups white vinegar 
1 1/2 cup sugar 
1 cup catsup 
1 T of red chili sauce 
1 cup water

1.  Combine ingredients and stir until well blended.

2.  In small dipping cups.

3.  Can be stored in refrigerator.  Makes 2 cups sauce.

Chipotle Copy-Cat Guacamole

Chipotle is popular for its fresh, delicious, naturally raised food. Re-create their natural taste with this copycat guacamole recipe.
Ingredients

* 1 large ripe avocado, peeled and pitted
* 2 tablespoons fresh lime juice
* 1/2 cup fresh cilantro, chopped
* 1/4 cup onion, finely chopped
* 2 cloves garlic, finely chopped
* 2 large serrano chiles, seeded and chopped
* 1/4 teaspoon salt

Instructions

1. Using fork, mash avocado with lime juice in small bowl. Add cilantro, onion, garlic, serrano chilies and salt; stir to combine.
Notes

Makes about 1 cup.

Restaurant Style Salsa

Prep Time: 10 Minutes Cook Time: Difficulty: Easy Servings: 12
Ingredients

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice
Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Crispy Mozzarella Sticks

Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
1/4 cup grated Parmesan cheese
1 package (12 ounces) mozzarella cheese snack sticks (12 sticks)
1 cup Prego® Marinara Italian Sauce

Directions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Place the Parmesan cheese into a shallow dish.

Unfold 1 pastry sheet on a lightly floured surface. Cut the pastry sheet into 6 (5 x 3-inch) rectangles. Repeat with the remaining pastry sheet, making 12 in all.

Place 1 cheese stick on a long edge of each pastry rectangle. Roll up the pastry around the cheese and press the seams and pinch the ends to seal. Brush the tops of the rolls with the egg mixture. Dip the tops into the Parmesan cheese. Place the rolls, seam-side down, onto a baking sheet. Prick the tops of the rolls with a fork.

Bake for 15 minutes or until the sticks are golden brown. Remove the sticks from the baking sheet and let cool on a wire rack for 10 minutes.

Heat the sauce in a 1-quart saucepan over medium heat until hot and bubbling, stirring occasionally. Serve the sauce with the sticks for dipping.

chili-Cheese Dip

It's so good-seriously. From Katie Lee.

1 pound ground sirloin beef
1 packet taco seasoning
1 16-ounce jar salsa
2 cups shredded cheddar cheese
4 ounces cream cheese, cut into cubes
tortilla chips, for serving

In a medium skillet over medium heat, brown the beef. Remove the beef from the skillet and drain on paper towels. Return to the skillet and add the taco seasoning and salsa. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally. Drop the heat to very low. Stir in cheddar and cream cheese and cook until just melted. Serve hot with tortilla chips.

6 to 8 servings (about 3 1/2 cups)
Prep time: 5 minuts
Cook time: 20 minutes

Sausage Balls

By Katie Lee

These are a great cocktail party snack or for brunch. It is important to use freshly shredded cheese as it gives the dough more moisture.

1 pound hot italian sausage, casings removed
2 1/2 cups baking mix (I use Bisquick)
3 cups freshly shredded sharp cheddar cheese
1/4 cup heavy cream

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine the sausage meat, baking mix, and cheese. Use your hands to completely mix until well blended. The dough will be crumbly. Use your hands to roll into 1 1/2-inch balls and place your hands on the prepared baking sheet. Brush each sausage ball with heavy cream. Bake until golden brown, about 15 minutes.

12 servings (about 50 balls)
Prep time: 15 minutes
Cook time: 15 minutes

Creamy Cheesy Chili Dip

You can halve this recipe and make it in a small oval cooker. Makes about 3 cups; serves 12.

Cooker: Medium round or oval

Setting and cook time: LOW for 2 to 3 hours

Two 14.5-ounce cans meat chili with beans

1/2 cup sour cream

1/2 cup shredded sharp cheddar cheese

Two 8-ounce packages cream cheese, cut into pieces

2 bags Fritos Scoops corn chips

Place the chili, sour cream, and cheddar in the slow cooker; stir to combine. Stir in the cream cheese. Don't worry that it is in chunks; it will melt. Cover and cook on LOW for 2 to 3 hours, until the dip is hot throughout and the cheese is melted. Stir the dip once or twice during the cook time.

Set the slow cooker in the serving area. With the cooker set on low and the cover off, serve with the corn chips for dipping.

Bean Dip

2-3 tablespoons butter
2 cloves garlic {minced}
1/2 onion chopped fine
2 cans black beans {drain & rinse}
1 can corn {drain}
1 8 oz package cream cheese
1 bottle bronco bob's roasted raspberry chipotle sauce {@ Target by the bbq sauces}
1 small can green chilies
1 small can sliced olives

Mix butter, garlic, and onion together. Spread on bottom of deep 9x13 dish. Layer with black beans, corn, cream cheese, 1/2 the chipotle sauce, green chillies, olives, cheese, and then the rest of the sauce.

Bake at 350 degrees for 25 minutes.

Serve hot with tortilla chips.

Use any leftovers in soft tacos or burritos the next day!

Fruit Dip

ingredients:

2 pkgs cream cheese softened.
-if you need to soften the cream cheese, put it in a microwave safe dish, and pop it in for 30 seconds. it will be perfectly soft.

1 cup brown sugar
1 small package white chocolate pudding mix
16 ounces vanilla yogurt

Mix all four ingredients together till smooth with no lumps. Refrigerate until time to serve.

Serve with fruit, best choice - strawberries & fuji apples.
To keep your apples from turning brown, dip them quickly in lemon juice.

Salsa Dip

1 pkg (8 oz) Cream cheese, softened
1 cup Taco Bell Thick 'N Chunky Salsa

Mix cream cheese and salsa until well blended.
Serve with cut-up fresh vegetables or tortilla chips.

Makes 2 cups or 16 servings, 2 Tbsp each.

Chili's Boneless Buffalo Wings

Chili's Boneless Buffalo Wings

Chili's famous buffalo wings can be re-created at home with the aid of a deep fryer. Be sure to serve with blue cheese dressing, just like at the restaurant!

Preparation Time: 20 min

Ingredients
1 cup all-purpose flour
2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
6 cup vegetable oil
1/4 cup Frank's Louisiana Hot Sauce or Crystal
1 tablespoon butter or margarine
Instructions
1. Combine flour, salt, peppers and paprika in a medium bowl.

2. In another small bowl, whisk together egg and milk. Slice each chicken breast into 6 pieces.

3. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees F.

4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

5. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.

6. As chicken fries, combine the hot sauce and butter in a small bowl. Microwave sauce for 20-30 seconds or just until the butter is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and butter in the saucepan over low heat and stir until butter is melted and ingredients are blended.

7. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with blue cheese dressing and sliced celery on the side.



Serves 2-4 as an appetizer.

Guacamole

Ingredients:

3 ripe avocados (peeled and pitted)

The juice of 1 lime

1 teaspoon salt

½ cup onion (diced)

3 tablespoons fresh cilantro (chopped)

2 roma tomatoes (diced)

1 teaspoon fresh garlic (minced)

1 pinch cayenne pepper

Cooking Instructions:

Step 1: In a medium bowl mash the avocados. Squeeze in or add lime juice. Add salt. Mix in onion cilantro, tomatoes and garlic. Mix in cayenne pepper.

Step 2: Refrigerate for 1 hour or serve immediately.

(Makes 4 Servings)

Homemade Pizza Dough

Total time is about 5-10 minutes.

Homemade Pizza Dough

1 cup warm water
1 tablespoon yeast
1 tablespoon sugar

Place yeast and sugar in bowl, pour warm water over and allow to sit for about 5 minutes.

In another {larger} bowl place:

2 cups flour
1 tsp salt
1 TB olive oil

Mix for a minute. Dig a well in the middle and add the liquid mixture. Mix again (will be gooey). Place bowl in a warm location and allow dough to rise for one hour (a little longer doesn't hurt either).

Using a spatula, place dough on a well-floured surface. Knead slightly and roll, with a pin, into desired shape (you may have to add 1/4 cup flour to make dough more manageable). Grab a few cookie sheets and sprinkle cornmeal evenly on both surfaces (err on the side of too much or your pizza will stick to the surface). Place your shaped dough on the cookie sheets. Your dough is now ready to be adorned with any toppings you wish.

Cook the pizza for 15 minutes in an oven heated to 425 degrees.

Recipe Notes: Using fresh mozzarella (Costco is the least expensive place to purchase this) makes all the difference in the world. Also, if you opting for canned pizza sauce, make sure you opt for the best version you can find.

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!

Fruit Dip

Combine:
1 -8oz. pkg. Cream cheese
1/2 c. brown sugar
1/4 c. white sugar
-Mix until smooth.

Add: 1/2 bag Heath toffee chips

Refrigerate & dip to your heart's content.

MIni Deep Dish Pizzas

Ingredients:
Pillsbury Grands Refrigerator Biscuits (Home style, Butter, whatever)
Your favorite spaghetti/pizza sauce
Shredded mozzarella cheese
Pepperoni, sausage, ect.

Preheat oven as directed on the biscuit package. Grease a muffin tin. Place biscuits, one to an opening, in muffin tin. Gently press the biscuit to form a cup around the sides of the muffin tin ... sort of like making a little cup to hold sauce, toppings, and cheese.

Bake empty 'cups' for 8 minutes until puffy and just slightly brown. Remove from oven.

Add a Tbsp of sauce, cheese, toppings. Return to oven and continue baking until cheese is melted and toppings are golden.

Heaven on a Cracker

16 oz. cream cheese soften in microwave
2/3 cup miracle whip (not mayo)
8 oz. shredded swiss cheese
1-3 tbsp. finely chopped green onion
mix all in a microwave safe dish

16 slices cooked crumbled bacon
1 sleeve Ritz crackers, crushed
Stir together

Put bacon cracker mixture on top of cheesy stuff and microwave on high until heated through (2 or 3 minutes)

Serve with tortilla chips, crackers, fritos, or ritz.

Pumpkin Dip

2 bricks of cream cheese, softened
1 large can pumpkin
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. pumpkin pie spice
1 lb. powdered sugar

This makes a lot of dip. Cut this in half for less people.

Mix all the above with a mixer in a big bowl. Serve with some crispy apple slices. Or gingersnaps. Or both. *chuckle*

Guacamole

Heidi Klum & Seal’s favorite guacamole recipe {courtesy of InStyle magazine}.

4 ripe avocados, halved, pitted & peeled
2 small tomatoes, seeded & chopped
1 small onion, chopped
3 tbsp fresh lime juice
1 small Serrano chile, seeded & chopped (optional)
salt to taste

Coarsely mash the avocados. In a bowl combine mashed avocados, tomatoes, onion and lime juice. Stir in chile & season with salt. Cover bowl with plastic wrap & refrigerate 30 minutes

Makes about 3 cups.

Black Bean Corn Salsa

1 can black beans
1 can shopeg (white) corn, drained
2-3 diced roma tomatoes
chopped cilantro (to taste)
1-2 cubed avacados
2-3 cloves of garlic minced
juice from 1 lime
1/2 cup italian dressing (add more or less to taste)
salt and pepper to taste

Mix. Serve with tortilla chips. Enjoy!