INGREDIENTS

1. FILLING

2. 2 (3 ounce)packagescream cheese, softened
3. 1/3cupsugar
4. 2teaspoonsorange zest
5. 8dropsred food coloring
6. 8dropsyellow food coloring
7. 1egg

8. BROWNIES

9. 1 (21 1/2 ounce)packagefudge brownie mix
10. 1/2cupoil
11. 1/4cupwater
12. 2eggs

DIRECTIONS

1. heat oven to 350° and grease bottom only of 13×9 pan In small bowl combine all filling ingredients and beat until smooth; set aside.
2. In a large bowl, combine all brownie ingredients; stir until well blended.
3. Spread half brownie batter in pan.
4. Spoon filling mix over batter and gently spread to cover.
5. Top with spoonfuls of remaining brownie batter.
6. To marble, pull knife through batter in wide curves.
7. Turn pan and repeat.
8. Bake at 350° for 25-30 minutes or until set.
9. Cool completely before cutting with hot wet knife.
10. Store in refrigerator.

INGREDIENTS

1. shreddedcheddar cheese
2. salsa (optional)
3. sour cream (optional)

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Place mounds of shredded cheddar cheese on non-stick cookie sheet.
3. (about the size of a half dollar) Bake in oven for approx 3-5 minutes.
4. The cheese will spread out into a lacy looking cracker.
5. Remove to paper towels to cool.
6. Store in airtight container.
7. Top with salsa and sour cream for a nice taste or just eat plain!

INGREDIENTS

• 1 large russet potato, peeled and quartered
• 1 large sweet potato, peeled and quartered
• 1 cup corn
• 1 teaspoon prepared Dijon-style mustard
• 2 tablespoons fresh lime juice
• 3 tablespoons chopped fresh cilantro
• 1 clove garlic, minced
• 3 tablespoons canola oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cucumber, halved lengthwise and chopped
• 1/2 red onion, thinly sliced
• 1/4 cup finely chopped peanuts

DIRECTIONS

1. Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
2. In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
3. Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.

INGREDIENTS

1. BASE

2. 1 (21 1/2 ounce)packagefudge brownie mix
3. 1/2cupoil
4. 1/4cupwater
5. 3eggs
6. 2cupsminiature marshmallows

7. TOPPING

8. 1/2cup firmly packedbrown sugar
9. 1/2cuplight corn syrup
10. 1/2cupcreamy peanut butter
11. 2cups frosted minichexcereal
12. 1 1/2cupssalted peanuts
13. 1cupcandy corn

DIRECTIONS

1. Heat oven to 350°.
2. Grease bottom only of 13×9 pan.
3. In medium bowl, combine brownie mix with oil, water and eggs; stir until well blended.
4. Spread in bottom of pan.
5. Bake @ 350 for 25-30 minutes.
6. Remove from oven & immediately sprinkle marshmallows evenly over warm brownies.
7. Return pan to oven for 1-2 minutes.
8. Cool while preparing topping.
9. In a large saucepan, combine brown sugar & corn syrup; blend well.
10. Cook over medium heat until mix comes to a boil, stirring constantly.
11. Remove from heat & add peanut butter.
12. Stir until well blended.
13. Add cereal, peanuts & candy corn; mix well.
14. Immediately spoon warm topping over marshmallows; spread to cover.
15. When completely cool cut into bars.

INGREDIENTS

1. 1lbground pork(NOT pork sausage)
2. 1tablespoonsoy sauce
3. 2-3cups shredded and choppednapa cabbage
4. 1cup finely dicedbamboo shoots
5. 4 finely mincedscallions, including tender green tops
6. 1cup coarsley chopped cannedmung bean sprouts
7. 1tablespoonpeanut oil
8. 2tablespoonssoy sauce
9. 1teaspoonhoisin sauce
10. 1/2teaspoonchili paste (optional)
11. 2tablespoonscornstarch
12. 1egg, beaten for egg wash
13. 12-14egg roll wraps
14. oil, to fill deep fryer according to mfg directions heated to 350 degrees(F)

DIRECTIONS

1. HINT: Put egg roll wrappers in freezer the night before and then thaw about 1 hour before using.
2. This seems to make them separate more easily.
3. Brown pork with 1 TBS soy sauce in wok, drain, remove from wok, and set aside.
4. Add peanut oil to wok and stir-fry vegetables until slightly wilted.
5. (3 or 4 minutes) Combine pork and vegetables in wok.
6. Mix well soy sauce, hoisin sauce, chili paste, and cornstarch.
7. Add to meat-vegetable mix and stir until mixture becomes quite thick.
8. Mixture should be very sticky with a minimum of moisture.
9. Cool mixture to room temperature.
10. Place egg roll wrapper on hard, flat surface with one corner pointing towards you.
11. Place 1/3 cup meat-vegetable mixture in center of wrapper.
12. Fold lower corner over and then under meat mixture, squeezing as much air out as possible.
13. Brush exposed egg roll wrapper edges with egg wash.
14. Fold side corners over egg roll.
15. Finish by rolling egg roll towards upper corner, again squeezing out as much air as possible.
16. Deep fry until golden brown.
17. NOTE: finely minced, cooked shrimp or browned, ground chicken may be substituted for pork.
18. DIPPING SAUCES FOR EGG ROLLS.
19. Catsup-horseradish (1/4 cup catsup, 1 TBS prepared horseradish).
20. Soy Sauce/Hoisin (3 TBS soy sauce, 1 1/2 tsp hoisin sauce).
21. Catsup/Hot Mustard (Place equal amounts side-by-side – do NOT mix).
22. Sweet and Sour Sauce (commercially available).
23. Plum Sauce (commercially available).
24. Teriyaki Sauce (commercially available).