Southwestern Egg Roll Apps

1 can Rotel - (with lime and cilantro) - Drained
1 can Southwestern Style Corn, drained
1 can Diced Green Chiles

1 T. Texas Pete Chipotle hot sauce
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cumin
1/4 tsp. paprika
Cubed Cheese - Colby Jack and Pepperjack (small pieces) - about 1/5 of a block
1 package of Wonton Wrappers
For sauce - 1/4 cup of Light Sour Cream, 1/4 cup of Premade Guacamole (like Wholly Guacamole)

In a saucepan, combine the Rotel, Corn, and Chiles - heat through. Add in hot sauce and seasonings and remove from heat. Drain off extra liquid.
On a plate, take your wonton wrapper and fill with 3 blocks of cheese, and about 3/4 of a Tablespoon of filling. Dip your fingers in water and moisten the edge of the wonton, fold in the sides, and roll in like a burrito or eggroll. Place on lightly sprayed cookie sheet.
Right before serving, heat in the oven at 375 for about 10 minutes, and flip.
Combine sour cream and guacamole in a ziploc bag. Cut off one corner, so that you can squeeze out some of the sauce onto the plate or on the eggroll.

Bacon Wrapped Pork Loin with Roasted Red Pepper & Zucchini Gratin

Bacon Wrapped Pork Loin - with a Blackberry & Jalapeno Glaze
2 lb Pork Loin Roast
8 slices of Bacon
2 T. Unsalted Butter
2 Large Jalapenos - roasted
2 garlic cloves, minced
1/2 cup Seedless Blackberry Jam
1 cup Red Wine (I used a Cabernet/Shiraz)
1 tsp. Cornstarch
Rinse the pork loin and pat to dry with a paper towel. Place in a roasting pan. Season the pork with Salt & Pepper, then wrap the slices of bacon around the pork.
Roast the jalapenos - set the oven to broil and place the jalapenos on the top rack under the broiler - turning every 4 minutes until they are slightly charred on each side. When they are done - cut the stems off and scrape out the seeds and veins (I use cooking sanitary gloves when doing this so that I don't get the spicy juices on my hands). Then mince the jalapenos. 
Make the glaze - melt the butter in a saucepan over medium heat. Add the jalapenos and garlic and saute for 3-4 minutes. Add in the jam and red wine and cook for 5 minutes, add the cornstarch, and cook until it reduces to half.
Pour half of the glaze onto the pork (use more glaze the last 30 minutes) - and place into a preheated oven at 350 degrees for about 1 hour and 20 minutes - or until a meat thermometer reads 160 degrees. Take out the meat, place on a cutting board and put tin foil over it for about 5 minutes. Slice and serve!

Roasted Red Pepper & Zucchini Gratin

4 T. Unsalted Butter
4 small zucchinis, cut into bite size pieces
1 small yellow onion, diced
1 large red bell pepper - roasted and diced (follow same process as above for the jalapenos)
1 cup warm milk (microwave for 2 minutes)

2 T. All purpose Flour
1 tsp. Salt
1/2 tsp. Pepper
1/2 cup Six Italian Blend Shredded Cheese
Sprinkling of Garlic Bread Crumbs
Melt the butter in a large saute pan - add in the onions and cook until softened and golden - about 6-7 minutes. Add in the zucchini and cook for 7 - 10 minutes (with a lid on) until softened, add in the red bell pepper. Sprinkle the flour, salt & pepper over the vegetables, and add in the warmed milk.Cook until it thickens. Taste for flavoring - add more salt and pepper if desired. Add in the cheese and transfer to a baking dish. Sprinkle the top with bread crumbs, and cook at 350 degrees for 15 minutes.