Lemon Blueberry Cheesecake

Ingredients

1 package (3 ounces) lemon gelatin
1 cup boiling water
1 cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon canola oil
3 cups (24 ounces) fat-free cottage cheese (I cheated and used regular)
1/4 cup sugar

TOPPING:
2 tablespoons sugar
1-1/2 teaspoons cornstarch
1/4 cup water
1-1/3 cups fresh or frozen blueberries, divided
1 teaspoon lemon juice

Directions
In a large bowl, dissolve gelatin in boiling water. Cool. In a small bowl, combine the crumbs, butter and oil. Press onto the bottom of a 9-in. springform pan. Chill.

In a blender, cover and process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust; cover and refrigerate overnight.

For topping, in a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add 1 cup blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice; cool slightly.

Transfer to a blender; cover and process until smooth. Refrigerate until chilled.

Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Sprinkle with remaining blueberries. Refrigerate leftovers. Yield: 12 servings.


I got this recipe from Taste of Home, and actually stole the picture from them as well.  I didn't have a springform pan, so I just used a regular 9" round cake pan, which worked just fine, but I couldn't take it out to have it show nice!  This is labeled as a "light" dessert, but I cheated on mine and used regular cottage cheese, but I really liked the lighter taste this cheesecake had.  I took it to a family Easter party, and I got a lot of compliments on it!  My dad said he even liked it better than anyother cheesecake he's ever had!  I think if somebody really loves regular cheesecake, they will like this, but not as much as regular.  But, if people like cheesecake but often find it too rich for their real liking, this might be something they really like instead.  I am planning on using this same recipe, but making other flavors with it instead, like strawberry or raspberry.   I also found that the topping is easy to make, and makes a nice topping for things like waffles, pancakes, etc as well!  I did substitute strawberries in the topping once already to use for strawberry shortcake and waffles, and it was good!  The only trick to this recipe is remembering to start the night before you want to use it so it can refridgerate overnight!

Autumn Oatmeal Cookies

In the mood for sweater weather, changing leaves, and football games? These yummy oatmeal cookies taste and smell just like Autumn!!

Ingredients:
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
2-3/4 cups quick-cooking oats
1-1/2 cups chocolate-covered raisins (regular chocolate chips work well too)

Directions:
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and pumpkin pie spice; gradually add to creamed mixture and mix well. Stir in oats and raisins. (I had to stir in the chocolate-covered raisins by hand because the mixer was ripping them apart.)
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly.
Bake at 350° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing to wire racks. Store in an airtight container.
Yield: 3 dozen (makes more)

altered slightly from "Simple & Delicious" magazine

Blueberry Sour Cream Pie

FILLING:
1 c. sour cream

3 oz. cream cheese

1 lg. egg

2 pt. blueberries -- don't use more, or it will overflow. I learned this the hard way

3/4 c. brown sugar

1/4 c. flour1 tsp. vanilla

Combine sour cream, cream cheese, egg, brown sugar, flour and vanilla in bowl. Beat thoroughly until smooth. Preheat oven to 450 degrees. Fill pie shell with blueberries. Pour cream mixture over berries. Bake 10 minutes at 450 degrees then reduce heat to 350 degrees and bake for 35 to 40 minutes.

TOPPING:
3/4 c. chopped walnuts

1/2 c. flour

1/3 c. sugar

1/3 c. brown sugar

1 tbsp. cinnamon

1/4 tsp. salt

1/2 c. butter

Combine in blender all ingredients, except butter. Mix and chop fine. Add butter and blend. Distribute evenly to form crumbly mixture. After pie is baked add topping and bake again for 10 to 15 minutes.

Caramel Apple Pie

6-8 med. sized apples

1 bag Kraft caramels or one pkg. caramel wraps

Bisquick

Brown sugar

Cinnamon

Caramel ice cream topping

2 (9 inch) deep-dish pie crusts

If using Kraft caramels, melt caramels according to directions on bag. Spread a thin layer of melted caramel or lay one and a half caramel wrap sheets on pie crust bottom. Slice half of your peeled apples into pie crust that has had a layer of caramel applied. Sprinkle layer of apple with cinnamon to taste. (Don't be afraid to sprinkle generously.) Sprinkle 2 heaping tablespoonfuls of Bisquick over cinnamon apple layer. Next, sprinkle 3 heaping tablespoonfuls of brown sugar.

Continue with "building" the pie by starting with another layer of caramel and continuing as above. Top pie with a layer of caramel, two sheets of caramel wraps if using this product, so you end up with a finished pie containing 3 layers of caramel and 2 layers of apple with dried ingredients.

Cover pie with top crust and slit top to allow steam to escape while baking. Spread caramel ice cream topping over top crust for your glaze and bake on cookie sheet. Bake at 350 degrees for 50-60 minutes (or until golden brown). Let pie cool before serving as filling will be hot.

Chocolate Blueberry Cake

I don't have a picture, although when I made this it wouldn't have won anything for it's looks anyway, but it tasted GREAT!

1 Devils chocolate cake mix and all ingredients on box
1 small chocolate pudding mix
1 blueberry yogurt (individual size)
chocolate chips (milk or semi)

Mix cake according to directions. Add the pudding mix, yogurt, and as many chocolate chips as desired. Bake according to package directions. The pudding may add some cooking time; check with a toothpick. The toothpick should come out mostly clean when done. This cake does tend to pull away from the edges of the pan when done. Top with frosting or whipped cream and fresh fruits!

Chocolate Sundae Cups

This is a fun refreshment that we served at a recent baby shower for a really good friend of mine. I love it because it looks super complicated and fancy, but is just not that big of a deal... once you get the kinks worked out. :) I had a few kinks and am here to share what worked for me, so sorry for the length. It really is a simple recipe. :)

You need:

chocolate chips

foil cupcake liners

cupcake pan

pastry brush

measuring cup (I used a glass 2 c or 4 c one)

freezer

Put one cup of chocolate chips in your measuring cup and microwave for one minute. They will still be somewhat formed. Stir together. Line your cupcake pan with the six foil cupcake liners. You probably don't really need a cupcake pan, but it helps keep the shape you want. Spoon chocolate into the bottom of each cupcake liner. Work quickly to use your pastry brush and brush chocolate up the sides of the liner. Place in the freezer to set up. The recipe I consulted said to do this three times. With a thick enough coat, you only need to do it once.

One cup of chocolate chips works for six sundae cups. Do not try to do more than this at once. The chocolate chips are more likely to burn in the microwave (a very hard smell to get out of your house, trust me!), and the larger quantity may harden before you can apply it in the cups the way you want.

Experts may also say that microwaving chocolate is totally taboo. It worked fine for me though, and I didn't have the patience to use the double broiler melting technique one cup at a time when I was making such a large number. Microwaving proved much better for me and my needs. I ended up forming somewhat of an assembly line with two of my wonderful Young Women who shared part of their MLK Jr Day making these lovelies with me. I kept with the microwaving and spooning out and measuring-cup washing. They brushed the chocolate up the sides. What a team! :)

After the chocolate has set up, pull away the foil liner to reveal your dainty and beautiful little chocolate cup. We waited until just before serving to remove all the foil liners, but it could probably be done further in advance. Scoop in some yummy ice cream. Top with a squirt of whipped cream and a piped chocolate heart. Again, I microwaved some chips in the same fashion to melt, put them in a Ziploc bag, cut off the corner, and piped some "artistic" hearts onto a wax-paper lined cookie sheet. Put the cookie sheet into the freezer to set up the hearts. The hearts pop right off.Serve and enjoy!

Notes (based on experience):

* Although a ganache mixture (heavy whipping cream and chocolate) tastes better than plain chocolate chips, it does NOT set up enough to hold its shape. It is impossible to peel away the foil. The chocolate is too malleable. Believe me; I tried it. :)

* Do NOT try smoothing out the chocolate with water. Big no-no! Everyone in the world probably already knows that and I probably had heard that before. Heck, I probably even read that that morning on the Internet when researching all things chocolate. But, I tried it. It does NOT work. Now I know and will never forget. :)

Chocolate Chip Cheese Ball

I was browsing some recipe blogs last week when I needed to make an appetizer for a party. I found this one and thought I'd give it a try. It was a fun variation of the traditional cheese ball. Someone at the party thought it tasted like a cannoli and was sure it was made with ricotta cheese. Bonus points for me. :) This was really good with some beautiful fresh strawberries somebody else brought. Fun to share for a party; too dangerous (read: fattening) to make for yourself. :)

Thanks Frosted Cupcake for the recipe. Check it out here.

Layered Raspberry Delight

2 cups crushed pretzels (sticks)
3 Tbsp. sugar
¾ cup melted butter

Mix pretzels and sugar. Combine with butter. Spread in ungreased 9 x 13 pan. Bake 400˚ for 7 minutes. Set aside.

Cream cheese
1 cup sugar

Beat together and set aside.

2 cups water
1 large package raspberry Jell-O
Frozen raspberries
8 oz. can crushed pineapple
1 small tub of Cool Whip

Boil water. Add 2 cups of water to Jell-O until dissolved. Add raspberries and pineapple with juice. Stir and refrigerate, but don’t set.

Spread cream cheese on pretzel crust.

Add ¾ tub of Cool Whip to Jell-O mix. Spread over cream cheese. Refrigerate until set. Spread the remaining Cool Whip on top.

Caramel Brownies

Nell's mom's recipe... "These are a yummy, very rich, treat!"

14-oz. package caramels
1/3 cup evaporated milk

Microwave caramels and evaporated milk until caramels are melted (approximately 3 minutes). Stir at 1 minute intervals. Set aside.

In a large bowl mix:

1 package german chocolate cake mix
3/4 cup margarine (melted)
1/3 cup milk
1 cup chopped nuts
1/4 cup flour

Stir until dough holds together. Spread half the dough in bottom of floured and greased 9x13 cake pan. Bake for 6 minutes at 350 degrees. Pour caramel mixture and 6-oz package of chocolate chips on baked dough. Spread remaining dough on top. Bake for another 15 minutes. Let cool for at least 30 minutes before cutting.

Pumpkin Muffins

I got this recipe from my cousin, Jenn.

1 1/3 C sugar
2 eggs
Mix well, then add and mix again:
1 C canned pumpkin
Sift together, then add slowly:
1 C White flour
3/4 C whole wheat flour (I didn't have whole wheat, so I just used 1 3/4 C white flour)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. salt
Add:
1/3 C hot water
1/3 C butter (softened)
1/2 tbsp. flax meal (optional)
Chocolate Chips (as many as you want!)
Cinnamon and sugar sprinkled on tops before baking (optional)
Bake at 350 for 25-30 minutes and enjoy!

Banana Chocolate Chip Cookies

1 Cup Mashed Bananas (3-4 Bananas-the browner the better!)

1 Cup Sugar

1/2 Cup Shortning (I like butter flavor Crisco sticks)

1 Egg

2 Cups Flour

1/2 tsp Baking Powder

1 tsp Baking Soda

6 oz. (1 Cup-ish) Chocolate Chips

Directions:

Pre-heat oven to 350*

Mash bananas in mixer. Add sugar, shortning, and egg- and beat well.

Sift flour, baking powder and baking soda together in a seperate bowl and add to liquid in mixer. Mix well and stir in chocolate chips. This batter is more like a thick cake batter than a typical cookie dough.

GREASE cookie sheets. (I line mine with foil and spray with Pam for easy clean-up.) I use an icecream scoop (normal size) to portion the dough on to the cookie sheets- about 1 1/2-2 inches apart.

Bake for 9 minutes or until the edges just barely start to brown.

These are yummy warm or left over- can you say "Breakfast Cookies"?! YUM! They DO stick together if you stack them- so just be aware! They remind me of muffin tops- that moist consistency. These are a great alternative to banana bread- much quicker to bake- and less noticable for how much you've been eating! ;)

Warm Nectarines with Almonds and Vanilla Ice Cream

This is a Swedish dessert that I got from a Swedish cooking show! One side note, when I made this, instead of eating it with vanilla ice cream, I used fresh whip creme that I mixed up while I was cooking the nectarines. I also did not roast my almonds, but just used them right from the bag, although the roasted sounds good too!

6 nectarines
2 tablespoons sugar
2 tablespoons butter
Juice of one lemon
1/2 cup roasted flaked almonds

Vanilla ice cream

Cut the nectarines into wedges. Melt the butter and sugar in a saucepan. Mix in the nectarines and pour in the lemon juice. Bring it to a boil. the sugar should be completely dissolved and the nectarines have become softer, about two minutes. Mix in the almonds and serve warm with the ice cream.

Mrs. Field's Cookie Recipe

(Reportedly the authentic, official recipe)

Cream Together
1 lb. butter (no substitutions)
1 1/2 cups sugar
2 cups dark brown sugar

Add
3 eggs
2 tsp. vanilla
1 1/2 tsp. salt
1 1/2 tsp. baking soda
6 cups flour

Beat 3 to 4 minutes. Batter may be dry.

Additions
Four to 5 cups real chocolate chips (semi-sweet or milk); 2 cups chopped nuts (optional); or 2 cups raisins and 1 1/2 cups oatmeal.

Cover cookie sheet with waxed paper. Scoop dough out with an ice cream scoop. Place 2 inches apart. Change wax paper for every new batch. Bake at 350 degrees for 8 to 11 minutes. Cookies may not look completely done. Makes 4 to 5 dozen. (Recipe will not turn out as well if cut in half.)

Big Fat Chewy Chocolate Chips Cookies

My sister in law gave me this recipe and I love it!! I will not make choco chip cookies any other way!!

2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla
1 egg
1 egg yolk
2 cups semisweet choco chips

Preheat oven to 325. Grease cookie sheet. Sift together flour, baking soda, salt. In a medium bowl, cream together butter, brown sugar, white sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in sifted ingredients until just blended. Stir in choco chips with a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Pumpkin Dessert

1 can (15oz) pumpkin puree
1 can (12 fl.oz) evaporated milk
3 eggs
1 cup white sugar
4 tsp pumpkin pie spice
1 package (18.25 oz) yellow OR spice cake mix
3/4 cup butter, melted
1 1/2 cup chopped walnuts

1. Preheat oven to 350 degrees. Grease a 9x13 baking dish.
2. In a large bowl, combine pumpkin, milk, eggs, sugar, and spice. mix well, and pour into the 9x13 pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees for one our, or until a knife inserted into the center comes out clean.

Chocolate Chip Cookies

I know everyone already has their favorite chocolate chip cookie recipe . . . but these are really good!! My sister had them at my Mom's when we were last there and after I'd eaten like a dozen of them in 10 minutes she says to me "don't worry about the pound of butter that's in the cookies". Thanks Erica!! (No picture today, but I'll work on that.)

1 lb. butter (softened)
1 1/2 cups white sugar
2 cups packed brown sugar
3 eggs
2 tsp vanilla
6 cups flour
1 1/2 tsp baking soda
1 1/2 tsp salt - use exact amount
4 cups chocolate chips - 2 bags

Cream butter. Combine sugars then add to butter. Mix eggs and vanilla in small bowl and add to sugar mixture. Mix dry ingredients then add slowly. Add chocolate chips. Line cookie sheets with wax paper. Cook @ 350 for 8 - 10 minutes. Cool on wax paper. Only let cool for 1 minute on pan.

Snow Ice Cream

**I know, I know. It is debatable whether or not snow (even freshly fallen) should even be eaten, but I have many fond memories of making this as a kid. My nephews recently enjoyed it as well, so I thought I'd share for those of you enclosed by snow this time of year.**

can sweet and condensed milk

1/2 cup sugar

dash of salt

1 tsp vanilla

fluffy, freshly fallen snow

Blend milk, sugar, salt, and vanilla. Add handfuls of snow, stirring until it is absorbed. Eat right away.