Chili's Southwest Egg Rolls

Filling:
1 chicken brest filet
1TBS vegetable oil
2 TBS minced red bell pepers
2TBS minced green onions
1/3 cup frozen corn
1/4 cup canned black beans, rinsed & drained
2 TBS frozen spinach, thawed and drained
2 TBS diced canned jalapeno peppers
1/2 TBS minced fresh parsley
1/2 TSP cumin
1/2 TSP chili powder
1/4 TSP salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
5 seven inch flour tortillas

Directions
1-Preheat barbecue grill to high heat.
2-Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
3-Lightly salt and pepper each side of the chicken while it cooks.
4-Set chicken aside until it cools down enough to handle.
5-Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
6-Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
7-Dice the cooked chicken into small cubes and add it to the pan.
8-Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
9-Cook for another 4 minutes.
10-Stir well so that the spinach separates and is incorporated into the mixture.
11-Remove the pan from the heat and add the cheese.
12-Stir until the cheese is melted.
13-Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot.
14-Spoon approximately one-fifth of the mixture into the center of a tortilla.
15-Fold in the ends and then roll the tortilla over the mixture.
16-Roll the tortilla very tight, then pierce with a toothpick to hold together.
17-Repeat with the remaining ingredients until you have five eggrolls.
18-Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
20-While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
21-Preheat 4-6 cups of oil to 375 degrees.
22-Deep fry the eggrolls in the hot oil for 5-6 minutes and remove to paper towels or a rack to drain for about 2 minutes.
23-Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.

Dipping Sauce:
1/2 cup mayo
1/2 cup sour cream
1 cup milk
1 package ranch mix
1 avacado smashed

Mix first four ingredients together, then add the avacado. Blen until smooth. Top with finely diced tomatoes and onions if desired.

French bread

2 Tbsp. yeast
½ cup warm water
1 Tbsp. sugar
Mix together and let set while mixing next ingredients

2 cups warm water
¼ cup sugar
1 Tbsp. salt
¼ cup oil
3 cups flour

Beat well and then add yeast. Add 3 more cups flour. Set aside and let rise for 1 hour. Shape into 3 loaves.(I do this by making 3 loaves and putting them across a greased cookie sheet) Let rise for 30 minutes . Bake at 400 for 25 minutes. When they come out of the oven and while still hot brush with butter.

Cashew-Chicken Rotini Salad

1 package (16 ounce) rotini or spiral pasta
4 cups cubed cooked chicken
1 can (20 oz.) pineapple tidbits drained
1 ½ cups sliced celery
¾ cups thinly sliced green beans
1 cup seedless green grapes
1 cup seedless red grapes
1 package (6oz.) dried cranberries
1 cup ranch salad dressing
¾ cup mayonnaise
2 cups salted cashews

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture.

In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for a least 1 hour. Just before serving, stir in cashews.

Jansson Family Yummy Butter Syrup

1 stick of butter
1 C of sugar
1/2 C Buttermilk
(or 1 TBS of vinegar or lemon juice to 1 C milk. let stand for 5 to 10 minutes)
1 tsp baking soda
1 tsp vanilla
1 pinch of cinnamon

Combine butter, sugar and buttermilk in LARGE saucepan and bring to a boil. Remove from heat and add baking soda, vanilla and cinnamon. Keep any leftover syrup refrigerated!