I've made egg rolls before but, always baked them and wanted to try frying them! I love the combinations of flavors that you can use for filling. In this recipe - you can substitute the pork with any ground meat mixture you prefer. I suggest making this recipe first to get the idea of the whole process before changing things up later on. These egg rolls were super tasty and a welcome addition to our freezer! Yep, you can bake these now and then vacuum seal and freeze in portions for enjoying later!
Hope you enjoy them as much as we do! Diane
Homemade Egg Rolls
1 package (18 ounces) Twin Dragon Egg Roll Wrappers from the refrigerated section
*usually found near the fresh produce.
1 (16 ounce)tube jimmy dean pork sausage - crumbled, cooked well and drained on paper towels.
1 large carrot, sliced thin
1 small onion, finely diced
1 bag (14 ounce bag) shredded coleslaw mix
Sauce for Filling:
(Mix together and set aside)
1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoon toasted sesame oil
1 Tablespoon soy sauce
1 Tablespoon sherry
1 Tablespoon water
1 Tablespoon corn starch
Recipe Credit: I'd like to thank Lynn over at Southern With a Twist for sharing her egg roll recipe! I used the sauce from her recipe *adding in some toasted sesame oil. She has a few tasty looking egg roll recipes - make sure to stop by and check out her site as well!!
Super easy cookie recipe - and as a bonus uses your homemade jam if preferred. I used my peach jam and cherry jam for this batch of thumbprints. Enjoy! Diane
2 Cups all purpose flour *I prefer King Arthur
1/2 teaspoon baking powder
1/2 teaspoon salt
1 Cup butter, room temperature
1/4 Cup white granulated sugar
1/2 Cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract *I prefer Rodelle
1 Cup prepared jam
Preheat oven to 350F.
Cream the butter and sugars together on high in the bowl of a stand mixer until light and fluffy (2-3 minutes.) Lower mixer speed and beat in all the remaining ingredients leaving the flour to add in last until well mixed. Line baking sheets with parchment paper and roll dough into small 1.5" balls, placing about 2" apart on baking sheet. Using your thumb, depress each ball so that it makes a small "well" for the jam to set in. Fill each indentation with the jam of your choice. Bake cookies 13-15 minutes or until bottom edges are slightly browned. Let cool on baking sheets for at least 5 minutes before carefully removing to cooling racks. Cookies can be stored up to one week in an air tight container.
Sometimes the Holidays mean you are rushed for time. Try my decadent Vanilla Bundt cake that is dressed up with homemade dulce de leche and chopped pecans. The "easy button" is used by utilizing a boxed cake mix and instant pudding but that does not detract from the final cake. Enjoy! Diane
1/2 cup chopped Pecans
1/2 pint of Dulce de Leche caramel sauce
Preheat oven to 350 degrees F.
In a large bowl of a stand mixer, mix all ingredients together for 3 minutes on high. Pour into a greased bundt pan. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool in pan for 15-30 minutes, then invert onto a cooling rack until completely cooled before topping with dulce de leche and chopped pecans.
Recipe Note: want to hit the "easy button" on this recipe - replace the first 5 cake ingredients with a box of white cake mix!
This is one of the handiest sauces to have on hand for the Holiday season and baking. It's easy to make and can always be frozen for future use. This is used easily as a fruit dipper, cake filling, cake glaze, stirred into coffee and always great with ginger and chocolates. This sauce does need refrigerated and used within 2 weeks or frozen. Enjoy! Diane
Dulce De Leche (caramel sauce)
3 (14 ounce) can Sweetened Condensed Milk
1/2 teaspoon Rodelle Vanilla Bean Paste
1 Pinch of Salt, optional
4 (half pint) canning jars with screw bands and lids
Open the condensed milk and pour evenly into the 4 half pint canning jars. You will be leaving about a 1 inch of headspace. Place canning lids and bands on to finger-tip tightness. Set the filled canning jars in a slow-cooker large enough to cover with at least 1/2" of water over the top of canning jars. Set cooker to Low and let cook 8-12 hours. You want the white condensed milk to turn a caramel brown. Once the jars are light brown; turn cooker off and carefully remove the jars. Let jars cool at least 4 hours before placing into refrigerator.
I designed this recipe because I had a large bag of spinach that needed to be used up. I wanted a total "comfort food dish" and spinach paired with my favorite 5 cheese tortellini (we prefer Rana) this dish was a huge hit!! You can add more spice to this dish by using jalapenos in place of poblanos and green chiles but, we like a mild heat. You can even use pepper-jack cheese in place of the cheddar... Enjoy! Diane
1 (20 ounce) bag of cheese tortellini, refrigerated not frozen
1 (10 ounce) bag fresh spinach, cleaned and destemmed
1 onion, chopped
1 poblano chile, chopped
1 (4 ounce) can roasted green chiles
4 garlic cloves, minced
3 cups chicken broth
1 (14.5 ounce) can fire roasted diced tomatoes
1 cup heavy cream
1/2 tsp Kosher salt
1/4 tsp ground black pepper
3/4 cup cheddar cheese, finely shredded