Monthly Archives: July 2012
Happy Cheesecake Day! I’ve had this tasty recipe for ages, and today was the perfect day to share it with you all! I’m not a huge cheesecake fan, but these bars are the perfect size for me. Plus the raspberries make it delightful! I also have a feeling that Gary might not be able to resist these little morsels since they have just about everything he could want in a dessert. I cut my version in half since I am going on vacation again soon. I didn’t want to share too many. Just call me selfish when it comes to tasty treats!
Makes: About 24 Bars
Ingredients (Full Recipe):
18 Graham Cracker Boards – Crushed
- Variation: Use Chocolate Graham Crackers
1/4 Cup Sugar
3/4 Cup (1 1/2 sticks) Unsalted Butter – Melted
1/2 Pint Fresh Raspberries
2 Teaspoons Sugar
32 Ounces Cream Cheese – Softened
1 Cup Sugar
3 Large Eggs
1 Tablespoon Lemon Juice
1 Teaspoon Vanilla Extract
- I didn’t have enough vanilla, so I used raspberry extract instead.
1. Crush graham crackers.
2. Pre-heat oven to 350 degrees. Line a 13 x 9 x 2 inch baking pan with foil.
3. In a bowl mix crushed crackers, butter, and sugar. Press mixture into the bottom of the pan.
4. Bake for 7 minutes or until slightly dry but still soft.
5. Set aside 1/2 cup of raspberries.
6. Put the remaining raspberries in a bowl with the 2 teaspoons of sugar and beat with a mixer until the berries are not longer together and most parts of the berry have been smashed.
- Instead of using a mixer a blender will work as well. Use the puree setting if you choose this method.
7. Strain seeds and solid parts. You should be left with about 1/4 cup of raspberry juice. Set aside for later use.
8. In a large bowl beat softened cream cheese until smooth. Beat in sugar, eggs, vanilla, and juice.
9. In a medium bowl pour in 2 cups of the cream cheese mixture. Mix in raspberry juice.
10. Dot the graham cracker crust with remaining raspberries.
11. Dollop both batters into the pan. Swirl with a knife or spoon to swirl.
12. Bake at 350 degrees for 35 minutes. Cool slightly after removing from the oven.
13. Refrigerate until cold. Cut into bars.
- Store bars in the fridge until ready to eat.
* If you want another recipe check out the cheesecake my sister made!
**As I re-read the ingredients I realized that I used only a quarter of the cream cheese and should have used an additional 8 ounces. That is why the full raspberry is visible above the cheesecake layer. This is just another reminder that I need to make sure to read the recipe twice and to actually read not skim.
My mom’s garden was starting to get out of control! So to reign it back in she harvested a ton of veggies. I was fortunate enough to get a bunch of green beans and a couple zucchini! Yumm! I love veggies straight from the garden. As a kid I use to pick carrots, wipe off the dirt, and start munching! To use some of the zucchini I knew I wanted to make bread. I found a recipe that I thought looked good and gave it a whirl! How do you cook zucchini?
1 1/2 + 1/8 C. All-Purpose Flour
3/4 Tsp Salt
1/2 Tsp Nutmeg
1 Tsp Baking Soda
1/2 Tsp Cinnamon
1 1/2 C. Sugar
1/2 C. Vegetable Oil
2 Eggs (Beaten)
1/6 C. Water
1 C. Zucchini (Grated)
1/2 Tsp Lemon Juice
1. Pre-heat oven to 350 degrees.
2. Mix flour, salt, nutmeg, baking soda, cinnamon, and sugar into a large bowl.
3. In a medium bowl add eggs and beat with a fork. Then add the vegetable oil, water, zucchini, and lemon juice. Mix well.
4. Fold zucchini mixture to the flour mixture. The mix until all ingredients are in cooperated.
5. Grease baking pan. Pour batter into the pan.
6. Put in the oven and bake for 30 mins or until a toothpick inserted comes out clean.
7. Let cool for 5 mins. Serve and Enjoy!
I love pineapple! In my opinion it is one the most tasty fruits out there, only second to raspberries. When I saw this recipe for kabobs with pineapple it was immediately on my to-make list! Now that I have made it, this recipe might just become a summer staple!
1 Pineapple (Cut into Cubes)
1 Lb. of Boneless, Skinless Chicken Breast (Cut into Cubes)
1 Large Green Pepper (Cut into Cubes)
1 Large Red Pepper (Cut into Cubes)
3 Tbsp of Frozen Orange Juice
1/2 C. of Original Flavor Barbecue Sauce
1. Prepare the pineapple, peppers, and chicken.
2. Skewer the pieces alternating with ingredients.
3. Prepare Sauce. Mix the orange juice and barbecue sauce.
- The rest of the directions are split into either cooking in the oven (A) or cooking on the grill (B). I made mine in the oven, but wished that I could have grilled them. Either way these kabobs are super tasty!
4A. Coat kabobs in the sauce.
4B. Brush kabobs with half the sauce.
5A. Pre-heat the oven to 350 degrees.
5B. Pre-heat the grill.
6A. Put kabobs in the oven for 6 mins. Rotate and cook for another 6 mins. Rotate for the final time and cook the for the last 6 mins. Check for doneness of chicken. Cook for another 4 mins if chicken is not done.
6B. Put kabobs on the grill for 8-10 mins, or until chicken is done. Rotate occasionally and brush with more sauce.
7. Serve kabobs and enjoy!
For all of you out there that have a gluten-free diet, I just found a great food blog for you! I have several Aunts that have Celiac, and have been meaning to try to make more gluten-free recipes. I hope that while I am looking for some recipes to share, you find some good ones too on Gluten-Free Goddess‘s Blog.
I like Jessica’s idea of sharing recipes we’ve made and enjoyed. I’m her Aunt Cami and wanted to share this recent cobbler recipe which I adapted from Cooking Light. During the summer I enjoy baking with fruit and knew I wanted to try this recipe when I saw it. When you make this cobbler you’ll want to use peaches that aren’t superripe so they will hold their shape when they are cooked. Everyone in my family enjoyed this cobbler and gobbled it up. We enjoyed it with a scoop of vanilla ice cream and it made for a delicious dessert!
2.5 Lbs of Peaches (Peeled, Pitted, and Sliced)
1 Tbsp Fresh Lemon Juice
1/2 C. Sugar (Divided)
1/8 Tsp Salt (Divided)
3/4 C + 1 Tbsp All-Purpose Flour (Divided)
1/2 Tsp Bakign Powder
1/4 C. Butter (Softened)
1 Large Egg
1/2 Tsp Vanilla Extract
1/4 + 1/8 C. Buttermilk
1 C. Fresh Blueberries
1 Tbsp Turbinado Sugar
1. Preheat oven to 375 degrees.
2. Places peaches in a large bowl. Drizzle with juice and toss. Add the 1/4 C. of sugar, 1/8 salt, and 1 Tbsp flour to peach mixture; toss to combine.
3. Arrange peach mixture evenly in a 8×8 glass or ceramic baking dish, coated with the cooking spray.
4. Lightly spoon 1/2 C. flour, remianing salt, baking powder, in a bowl. Stir well.
5. Place the remaining sugar and butter in a bowl and beat with a mixer on medium speed until light and fluffy.
6. Add the egg and beat. Stir in vanilla extract. Add flour mixture and buttermilk alternatively to the butter mixture. Start and end with the flour mixture. Beat unitl just combined.
7. Add the blueberries.
8. Spread batter evenly over the peach mixture. Sprinkle with the turbinado sugar. Place the baking dish on a foil lined baking pan. Bake at 375 for 1 hour or until topping is golden and filling is bubbly.
10. Serve and Enjoy!