P. F. Chang's Chicken Lettuce Wraps

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions
1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".

Lacey's Baked Artichoke Dip

1 cup mayo
3/4 cup sour cream
2 c Parmesan Cheese
3 Tbls Cider vinegar
2 Tbls chopped fresh basil
2 cloves garlic, minced
1 tsp Kosher salt
1 tsp black pepper
2 cans artichoke hearts, drained and coarsely chopped
1 red bell pepper, roasted, peeled, and chopped
1 can diced green chilies, drained

Preheat the oven to 350.
In a bowl, combine the mayo, sour cream, 1 1/2 cups of the Parmesan cheese, the vinegar, basil, garlic, salt, and pepper. Stir until well combined. Using a rubber spatula, gently fold in the artichokes, bell pepper, and chilies. Transfer to a baking dish and, using the spatula, smooth out the surface. Scatter the remaining Parmesan cheese over the top.
Bake, uncovered until lightly browned and gently bubbling around the edges, about 45 minutes. Remove from oven and let cool for five minutes before serving directly from the dish.

Fruit Salsa and Cinnamon Chips

2 kiwis, peeled and diced

2 apples, diced or 1 mango, diced

1 cup raspberries

2 cups sliced strawberries

2 Tbs sugar

1 Tbs brown sugar

3 Tbs fruit preserves, any flavor

10 (10 inch) flour tortillas

Butter flavored cooking spray

2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, apples or mangos, raspberries, strawberries, sugars and preserves. Cover and chill for at least 1 hour. Preheat oven to 350. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake for 8-10 minutes. Allow to cool before eating. This is such a good summer recipe!