"The Cook Bookie"

Cooking Utensils/Appliances:
- Large Skillet/Pan
- Spoon
- Baking Pan
- A brush/paper towel - I just used a paper towel
- OPTIONAL: I also used a strainer and a bowl to drain the filling so it wouldn't over saturate the egg roll wrap

Ingredients:
- 3 Stalks of green onions
- 3 Minced Cloves of Garlic
- 1/2 Cup of Shredded and Cut Carrots
- 1 lb of ground Turkey Meat (or meat of your choice)
- 1 Package of Egg Roll Wrappers
- Salt/Pepper
- 1/2 cup of Vegetable/Olive/Canola Oil (enough for coating and cooking)
- 1/4 Cup of soy sauce

- In the large skillet, heat up 2 tbs of oil
- Add the meat to the skillet
- Add the soy sauce and salt/pepper
- Cook till it begins to brown, stirring occasionally
- Add the Chopped green onions, carrots, and garlic and continue to cook and stir
- Set Aside (may put in the strainer/bowl as mentioned above)

- Preheat the oven to 400F (maybe lower it to 375 and cook a little longer)
- Separate the egg roll wraps from each other
- Lay them flat, and begin to fill them with about 2 tbs of filling
- Wrap them, then place them on the baking sheet

- Once completed, pat the egg rolls with oil
- Flip them
- Pat these sides with oil

- Place them in the oven for 10 mins
- Take them out and flip
- Pat them with oil again
- Place back in the oven for an additional 15 mins or until golden brown
- Remove from oven to cool, then serve and enjoy

Cooking Utensils/Appliances:
- Medium Pot
- Spoon
- Tongs
- Medium sized pan/skillet
- Fork

Ingredients:
- 2 boneless skinless chicken breasts
- Egg Roll Wraps
- Salt/Pepper
- 3 Garlic Cloves
- 2 sprigs of thyme
- 1 cup of chicken/turkey/beef broth
- 1/2 cup of mozzarella (or your favorite cheese, I just had mozzarella on hand)
- 1/2 cup of frying oil - canola, vegetable, peanut, etc.
- OPTIONAL: Other various vegetables/ fillings you desire - I went with bare minimum b/c its all I had :/

- In the medium pot, place the chicken, thyme, garlic, and broth
- Add about another 2 cups of water, or enough water to adequately boil/poach
- Add salt and paper
- Cook on medium heat for 10-15 mins, or till it begins to boil
- Lower the heat and continue to cook for another 20-25 mins
- Remove chicken and try to pull/shred the meat
- Use the fork and tongs since it will be hot, but as it cools down, you can use your hands
- OPTIONAL: If you have other filling ingredients, maybe cook them up in a pan, with the chicken, add some more seasoning and soy sauce...just have fun with it.

- In the medium pan/skillet - add the oil and heat on medium high till about 375F or about 5-7 mins to be safe
- While heating the oil, add the filling into the egg roll wraps, and add the cheese in as well
- Once the oil is heated, place the egg rolls in the oil and cook for about 3-4 minutes
- Flip and continue cooking for another 3 to 4 mins
- Cook till golden brown
- Remove from oil, cool and serve (maybe put it on a paper towel to absorb some oil while cooling

Cooking Utensils/Appliances:
- Baking Pans
- Mixing Bowl
- Mixing Spoon

Ingredients:
- 1 cup of butter (melted/softened)
- 1 cup of white sugar
- 1 cup of brown sugar
- 2 eggs ( I used Egg Beaters or Egg Whites)
- 2 tsps of vanilla extract
- 3 cups of all purpose flour ( I used 2/3 white, 1/3 wheat)
- 1 tsp of baking soda dissolved in 2 tsp of hot water
- 1/2 teaspoon of salt
- 2 cups (1 12oz packet) of white chocolate chips
- 1 cup of cranberries
- 1 cup of chopped walnuts

- Preheat the oven to 350F
- Place the soften/melted butter in the bowl
- Add the white sugar and brown sugar and mix till smooth
- Add eggs and mix till blended
- Add the Vanilla
- Stir in flour
- Stir in Nuts, Chips, and Cranberries

- Take spoonfuls of the batter and place them on the cookie sheet/baking sheet/tray
- Bake for 15-20 mins (depending on how big you made the cookie spheres) or until the edges are browned
- Remove from heat
- Cool, then serve