'Cheesecake Factory' Style Avocado Egg Rolls

Prep: 30 min.        Serves: 2-4        Yield: 3 egg rolls

Ingredients:

Dipping sauce:

• 3/4 tsp. white vinegar
• 1 tsp. balsamic vinegar
• 1/2 tsp. tamarind pulp
• 1/2 cup honey
• 1 pinch powdered saffron (if you can't find it, leave it out)
• 1/2 cup chopped cashews
• 2/3 cup fresh cilantro
• 2 garlic cloves
• 2 green onions
• 1 Tbsp. granulated sugar
• 1 tsp. ground black pepper
• 1 tsp. ground cumin
• 1/4 cup olive oil

egg rolls:

• 1 lg. avocado, peeled, pitted, and diced
• 2 Tbsp. sun-dried tomatoes packed in oil, chopped
• 1 Tbsp. minced red onions
• 1/2 tsp. fresh cilantro, chopped
• 1 pinch salt
• 3 egg roll wraps
• 1 egg, beaten

Directions:

1. Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
2. Stir until tamarind is dissolved.
3. In a blender, puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Refrigerate until ready to use.
6. Gently stir together avocado, tomatoes, onion, 1/2 tsp. cilantro, and salt.
7. Distribute filling evenly onto center of each egg roll wrapper.
8. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
9. 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.
10. Repeat with remaining wrappers.
11. Continue by deep-frying the egg rolls in 375* F oil for 3-4 minutes, until golden brown.
12. Drain on brown paper bags.
13. Slice egg rolls diagonally across middle and serve with prepared dipping sauce.

Feta Custard in Phyllo Cups

Prep:  30 min.          Bake: 15 min.        Makes: 30 appetizers

Ingredients:

• 30  1 3/4 inch baked miniature phyllo shells (two 2.1 oz. pkg.) or Homemade mini-phyllo shells
• 1   4 oz. pkg. crumbled feta cheese
• 1   3 oz. pkg. cream cheese, softened
• 1 egg
• 2 tsp. lemon juice
• 1 tsp. all-purpose flour
• 1/3 cup pitted kalamata olives, chopped
• 1/2 tsp. dried oregano, crushed
• 1/2 tsp. olive oil
• 1/4 tsp. balsamic vinegar
• 1 clove garlic, minced
• dash ground cumin
• dash ground red pepper
• snipped fresh parsley or snipped fresh oregano

Directions:

1. Preheat oven to 325* F.  Place phyllo shells on a large baking sheet.  For custard filling, in  a medium mixing bowl combine feta cheese, cream cheese, egg, lemon juice, and flour.  Beat with an electric mixer on medium speed until nearly smooth.  Spoon mixture evenly into phyllo cups, using a scant 2 tsp. of mixture for each cup.  Bake for 15 minutes to 17 minutes or until shells are lightly brown and crisp.
2. For olive topping, in a small bowl, stir together olives, dried oregano, olive oil, balsamic vinegar, garlic, cumin, and red pepper.  Sprinkle olive topping evenly over tops of baked custard.  Sprinkle each with snipped parsley or oregano.  Serve immediately.  Makes 30 appetizers. 

Homemade Mini Phyllo Shells

Ingredients:

• 4 sheets of frozen phyllo dough (18x14 inch rectangles)
• 1/4 cup melted butter

Directions:

1.  Preheat oven to 350* F.  Grease 36 1 3/4 inch muffin cups (or use paper); set aside.
2. Thaw phyllo dough sheets.  Keep phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle.
3. Lightly brush 1 sheet of phyllo dough with some of the butter.  Stack 3 more phyllo sheets, brushing between each layer with melted butter.  
4. Cut phyllo stack lengthwise into 6 18 inch long strips.  Cut each strip crosswise into 6 rectangles.  Press each rectangle into a prepared cup, pleating as needed to fit.
5. Bake for 8-10 minutes or until golden.
6. If not using immediately, shells may be carefully wrapped and frozen for later use.

Pecan Crusted Atrichoke Spread

Prep:  25 min.      Makes:  4 cups spread (64 1 Tbsp. servings)

Ingredients:

• 1 Tbsp. butter
• 1/2 cup finely chopped onion
• 3 cloves garlic, minced
• 4 cups coarsely chopped fresh spinach
• 1  14 oz. can artichoke hearts, drained and chopped
• 1  8 oz. pkg. reduced fat cream cheese, softened
• 1/2 cup fat free mayonnaise dressing or salad dressing
• 2 cups shredded reduced fat cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 dashes bottled hot pepper sauce
• 1/4 cup finely chopped pecans
• Baguette style French bread slices, toasted

Directions:

1. Preheat oven to 350* F.  In a medium saucepan, melt butter over medium-high heat.  Add onion and garlic; cook for 3 minutes.  Add spinach; cook for 3-5 minutes more or until onion is tender and spinach is cooked, stirring frequently.  Remove from heat.  Stir in chopped artichoke hearts, cream cheese, mayonnaise dressing, cheddar cheese, Parmesan cheese, and hot pepper sauce.
2. Transfer to an ungreased 1 1/2 qt. casserole dish.  Bake for 40 min.  Top with pecans; bake for 10 minutes more.
3. Serve with toasted bread slices.  Makes 4 cups spread. 

Nutrition facts per serving (1 Tbsp)

• calories: 23
• total fat: 2g.
• saturated fat: 1g.
• cholesterol: 4mg.
• sodium: 71mg.
• carbohydrate: 1g.
• fiber: 0g.
• protein: 1g.