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Turkey Pot Pie
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Turkey Egg Rolls with Sweet Lime Dip
Brunch with tea

Makes 16 servings 4 tablespoons Promise Buttery Spread 1 cup finely chopped sweet onion 8 ounces ground turkey 1 bag (12 ounces) broccoli slaw 2 tablespoons ketchup 2 teaspoons chili powder 16 egg roll wrappers 2/3 cup apricot preserves 3 tablespoons lime juice 6 dashes cayenne pepper sauce or to taste

Preheat oven to 425 degrees. Spray baking sheet with nonstick cooking spray; set aside. In 12-inch nonstick skillet, melt 2 tablespoons spread over medium-high heat and cook onion with turkey, stirring occasionally, until turkey is browned and onion is tender, about 5 minutes. Add broccoli slaw and cook, stirring occasionally, 4 minutes, breaking turkey into bits. Stir in ketchup and chili powder. Cook 2 minutes or until vegetables are tender; cool slightly. Melt remaining 2 tablespoons spread; set aside. For each egg roll, arrange wrapper with corner facing you; spoon 1/4 cup turkey mixture onto center of wrapper. Lightly brush edges of wrapper with melted spread. Fold bottom corner up and over filling, then fold in sides. Roll tightly and set aside. Repeat with remaining egg rolls. On prepared baking sheet, arrange egg rolls, seam side down. Brush egg rolls with melted spread. Bake 10 minutes or until golden. Meanwhile, in small bowl, combine preserves, lime juice and cayenne pepper sauce. Serve with egg rolls.