Homemade Egg Rolls

Homemade Egg Rolls

1 Pkg egg roll wrappers
1 garlic clove minced fine
½ of a large head of cabbage
1 cup matchstick carrots
3 green onions, chopped
2 Tbsp teriyaki sauce
1 Tbsp Soy sauce
¼ tsp ground ginger
1 chicken breast, cooked and cut up

In medium bowl add chopped up cabbage, carrots, garlic, green onions, teriyaki sauce, soy sauce, ginger and chicken. Mix well. Place ingredients onto egg roll wrappers and fold up according to directions on the package. Fry in Hot Canola oil until browned. Serve with soy sauce.

Tomato, black bean and corn salsa dip

1 can black beans, drained
1 can sweet corn, drained or equal amount of thawed frozen corn
2-3 roma tomato's diced
small amount of diced red onion
cut up cilantro
mild, med. or hot salsa
lemon juice

add black beans, corn, tomato's, cilantro, and onion to bowl. Mix. add salsa and lemon juice. Mix all ingredients together. add onion, cilantro and lemon juice by taste. Serve with tortilla chips.

Syndi’s Artichoke Dip

1 cup mayonnaise
1 can artichoke hearts quartered
1 can marinated artichoke hearts drained
1 cup parmesan cheese
2 cans green chilies drained
Mix all ingredients together and bake at 350 for 30 minutes

The Best Cheeseball

Makes 4 cheeseballs

4 (8 ounce) packages cream cheese, softened
4 cups shredded sharp cheddar cheese
1 1/2 teaspoons garlic powder
1 teaspoon dried oregano
2 teaspoons dried parsley
¼ teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce

1 cup pecans, finely chopped for rolling

Place finely chopped pecans in a shallow dish and set aside. In a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth. Add the cheddar cheese and mix until just combined. Lightly sprinkle all the seasonings and sauces over the cheese mixture and mix until thoroughly combined.

With lightly greased hands, portion the cheese mixture into four pieces and roll each section into a round ball. Coat in pecans. The easiest way to do this is to hold the cheeseball in one hand and scoop up the pecans and press them onto the cheeseball with the other, turning the cheeseball as you go and letting the excess pecans fall back into the dish (this also helps the pecans to go a little further). Cover each cheeseball in saran wrap and refrigerate until ready to serve.

Recipe Source: My Kitchen Cafe

*We didn't add the hot sauce since we don't really like spicy foods and the cheeseball was still really good. We also only 1/2 the recipe and made one big cheeseball instead of two.