Avocado Egg Rolls With Sweet Cilantro Dipping Sauce

Avocado Egg Rolls
Recipe adapted from: thegourmetgals.blogspot.com

(Yields 6 large rolls)
Ingredients:
2 large avocados, peeled and diced
3 Tbs. sun-dried tomatoes (packed in oil)
2 Tbs. minced red onion
1 tsp. fresh cilantro
1/4 tsp. salt
6 egg roll wrappers

In food processor, or by hand, finely dice tomatoes, onion, and cilantro.

Gently stir together avocado, salt, and tomato mixture. Distribute filling evenly in a line on bottom third of each egg roll wrapper.

Position a wrapper so a corner is pointing toward you; fold the bottom corner up over the filling. Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wraps.

Heat 2-3 inches of oil to 350 degrees (I use a candy thermometer to maintain a consistent temperature, since its constantly changing). Cook egg rolls for 3-4 minutes, or until golden brown. Drain on paper towels. Slice rolls on the diagonal and serve hot with cilantro sauce.

Sweet Cilantro Dipping Sauce
1/4 c. white vinegar
1/2 tsp. Worcestershire sauce
1 tsp. Balsamic Vinegar
1/2 c. Honey
1/2 c. chopped cashews
2/3 c. fresh cilantro
2 garlic cloves
2 green onions
1 Tbs. granulated sugar
1 tsp. ground black pepper
3/4 tsp. ground cumin
1/4 C. Olive Oil

Put all ingredients except olive oil into a blender or food processor. Blend until well pureed. Stream in olive oil. Refrigerate until ready to use.

The recipe and image were copied directly from cookingalamode

Creamy Bowtie and Asparagus Pasta

This is a rich and delicious side dish to serve with almost any type of chicken. Lots of flavor, plus the asparagus looks so bright and pretty in it.

Creamy Bowtie and Asparagus Pasta
Ingredients:
1 pkg. bow tie pasta
1/2 c. butter
2 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/4 c. toasted pinenuts (or to taste)
Fresh parsley, to taste
Parmesan cheese, to taste

Directions:
Boil bow tie pasta in salted water until al dente. Do NOT over cook.In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.

The recipe and image were copied directly from cookingalamode

Falafels Recipe

Falafels
By :-Alyssa Griffeth-

Ingredients:

• 1 can chickpeas
• 1/2 yellow onion, roughly chopped (about 1 cup)
• 2 Tbs. fresh parsley
• 2 Tbs. fresh cilantro
• 1 tsp. salt
• 3/4 tsp. red pepper flakes
• 4 cloves of garlic
• 1 tsp. cumin
• 1 tsp. baking powder
• 1/2 c.+ flour
• vegetable oil for frying
• 1 recipe of Soft pita bread (or store bought pitas-- If you're in a pinch)
• English cucumber slices, quartered
• tomato, diced
• shredded romaine lettuce
• 1/2 red onion, sliced paper thin
• ranch dressing

Directions:

1. Place chickpeas and onions in a food processor. Pulse until almost smooth. Add the parsley, cilantro, salt, red pepper, garlic, and cumin. Process until well-blended but not pureed.
2. Remove chickpea mixture and place in a bowl. Sprinkle in the baking powder and flour, and gently mix. Add enough flour so that the dough can form a small ballwithout being too sticky. Refrigerate, covered, while you heat the oil and chop the veggies. Mixture can easily be made several hours ahead of time.
3. Using a small cookie dough scoop sprayed with Pam, form the chickpea mixture into balls about the size of walnuts (you should have about 16-18 balls). Flattenbetween greased hands, until each ball becomes a 3 inch circle.
4. Heat 2 inches of oil to 350 degrees in a deep pan (I always use a candy thermometer to make sure my oil temperature stays consist ant) and fry 1 ball to test.
5. If it falls apart, add a little flour. Then fry about 5 balls at a time for a few minutes on each side, or until golden brown. Drain on paper towels andsprinkle with salt.
6. Stuff warm pita bread with 2-3 falafel balls and all vegetable toppings. Add a generous amount of ranch dressing and serve hot.

The recipe and image were copied directly from cookingalamode

Chocolate Cupcakes with Salted Caramel Buttercream

Chocolate Cupcakes with Salted Caramel Buttercream
Recipe: Adapted from My Baking Addiction

Ingredients:
For the cupcakes:
1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs; lightly beaten
3/4 cup warm water
1 teaspoon of vanilla

For the frosting:
3 sticks butter; room temperature
2 teaspoons pure vanilla extract
1 teaspoon fine sea salt
2/3 cup caramel syrup
1 pound confectioners’ sugar
For garnish:
24 rolos
chocolate sprinkles


Directions:
For the cupcakes:
Preheat oven to 350 degrees F.
Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.
Evenly divide the batter amongst the prepared pans
Bake for 18-22 minutes, or until top is springy to the touch.
Cool cupcakes thoroughly on wire rack.

For the frosting:
Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

The recipe and image were copied directly from sugarcooking

Key Lime Pie Fudge

Key Lime Pie Fudge
Recipe: Slightly adapted from Dozen Flours

Ingredients:
1/3 cup unsalted butter
1/4 cup sugar
1-1/4 cups finely crushed graham crackers
3 cups or 4, 4-oz bars of good quality white chocolate, finely chopped
14-ounce can sweetened condensed milk
1 tablespoon finely grated Key lime zest, about 5-6 Key limes
1/4 cup key lime juice – freshly squeezed is better


Directions:
Line a square 8"x8 baking pan with foil or parchment paper, extending it up and over pan (this helps you get it out of the pan later). Butter sides and bottom of the pan, especially the corners. Set aside.

To make the crust: Preheat oven to 375. In a medium sized bowl, melt butter in them microwave. Stir in sugar with a fork, braking up any lumps. Add crushed graham crackers and toss to mix well.

Spread evenly into the baking pan and bake for 4 to 5 minutes or until edge is lightly browned.
Remove from the oven and let cool on a wire rack.

Stir white chocolate and sweetened condensed milk in a large heavy saucepan over low heat just until chocolate is melted and all the lumps are gone. Remove from heat and stir in zest and juice. Spread mixture evenly into the prepared pan.

Cover and chill for two hours or overnight. Lift the fudge from pan using edges of foil. Peel off foil and use a heavy non-serrated knife to cut the fudge into one-inch pieces. (Tip: Keep a damp kitchen towel handy to clean off the knife after each cut. This will keep give your fudge a cleaner appearance.) Store in an airtight container at room temperature for up to one week.

The recipe and image were copied directly from sugarcooking