Blueberry Cheesecake

Crust
60 vanilla wafers (Nilla cookies)
¹⁄₄ C. granulated sugar
1 stick butter, melted

Preheat oven to 350F. Place wafers in a large Ziploc bag and smash with rolling pin until you have a bag of dust.  Transfer crumbs to a medium size bowl and stir in sugar and melted butter.  Press the crumbs firmly into the spring form pan and up the sides.  Bake for 10 minutes or until edges are just starting to turn golden brown. Let cool completely on a wire rack before filling.

Filing
3 (8 ounce) blueberry flavor cream cheese, softened
¹⁄₂ C. sugar
3 Tb. all-purpose flour
¹⁄₂ tsp. salt
3 eggs
8 ounces sour cream
1 tsp. vanilla extract
1 zested lemon
2 C. blueberries
3 Tb. blueberry jam

Beat softened cream cheese and add sugar, flour and salt until blended. Add eggs, one at a time and blend.  Add sour cream, vanilla and lemon zest. Gently stir in blueberries. Pour mixture into cooled crust.  Top with blueberry jam and "cut in" to make swirls.  Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.

Vegetable Terrine

Mine was served with seared tuna.

1/2 C. olive oil, plus extra for oiling pans
some exterior cabbage leaves from several different store cabbages, boiled al detente
1 zucchini, stem and bottom ends trimmed, cut lengthwise into 1/4-inch slices
1 yellow squash, stem and bottom ends trimmed, cut lengthwise into 1/4-inch slices
1 C. cauliflower florets cut into tiny pieces
16 ounces fresh chard, washed, stems removed, then blanched, squeezed dry, and coarsely chopped
Salt and freshly ground black pepper
10 ounces soft, mild goat cheese
2 Tb.minced fresh basil leaves
2 Tb. extra-virgin olive oil

Preheat the oven to 425 degrees F.  Line 2 large baking sheets with aluminum foil and lightly grease with olive oil. Arrange some of the cauliflower, zucchini, and yellow squash slices in a single layer on the sheets, slightly overlapping them. Brush with olive oil and lightly season with salt and pepper. Bake until soft and just golden around the edges, 8 to 10 minutes. Remove from the oven and transfer to a plate to cool. Repeat with the remaining vegetable slices.

In a large bowl, combine the goat cheese with the basil, parsley, and extra-virgin olive oil. Season, to taste, with salt and pepper and mix well.

In a 6-cup terrine (12 by 3 by 3 inches), arrange the cabbage leaves crosswise over the bottom and up the sides, overlapping the slices to completely cover the terrine. The ends of the slices should overhang the sides of the terrine. Top the cabbage with thin layers of chard, zucchini, yellow squash, and cauliflower. Crumble a layer of the goat cheese mixture on top, and repeat the layering with the remaining vegetable slices. Bring the overhanging cabbage slices up over the terrine. Wrap the terrine loosely in plastic wrap. Top with an equal-size terrine or a piece of cardboard wrapped in aluminum foil. Place a brick or heavy pot on top of the terrine and refrigerate for at least 8 hours or for up to 24 hours.

Remove the terrine from the refrigerator. Remove the weight and unwrap. Slice with a very sharp knife and serve 1 thick or 2 thin slices per person.

Spinach Artichoke Dip

2 14oz cans quartered artichoke hearts in water
7 oz no longer frozen spinach  (because that's how much I had)
1/4 C. Kraft mayonnaise
1/4 C. sour cream
1 C. Kraft Italian cheese blend
1 C. Kraft Parmesan cheese
1/2 tsp. black pepper, garlic powder, onion powder
red pepper
1/2 tsp. paprika

Drain and rinse artichokes and spinach. Make sure they are dry or this will get all watery and gross.

In your first bowl, combine paprika and cheese blend. Set aside.

In a second bowl, combine mayonnaise, sour cream and Parmesan cheese, black pepper, onion powder, garlic powder until well mixed. Gently add artichokes and spinach.  Press mixture into 8x8 casserole (or 4 C round).  Sprinkle casserole with red pepper to taste. Top with cheese blend.  Bake 350* for 15-20 minutes. Serve with toasted bread rounds.

String Cheese Chicken

Butterfly chicken breasts as well as you are able. Insert a stick of string cheese and close with toothpicks or string.  Season chicken and bake as usual. (Convection 400* for 25 minutes is usually enough)

Baked Mozzarella Sticks

Mozzarella Sticks	. . . . .	Chicken Tenders
1 package string cheese		1 package boneless skinless chicken
1 egg		2 eggs
1 tsp. water		1 Tbs. water
Italian bread crumbs		plain bread crumbs
		1 package hidden valley dip mix
1/4 C. flour		1 C. flour
marinara sauce		BBQ or ranch sauce

Use 3 bowls. In bowl 1 whisk egg and water. Fill bowl 2 with bread crumbs. Bowl 3 is the flour, seasoning bowl. You might want to add garlic powdered, black pepper, cayenne pepper, chives, or something else to help with the flavor you prefer.

For Mozzarella sticks: Unwrap cheese. Cut stick in half. Dip in flour. Dip floured stick in egg wash. Roll eggy stick in bread crumbs until completely covered in crumbs. If you notice naked spots on your cheese stick, wait for crumbs to dry, then re-dip in egg wash and re-dip in bread crumbs. Use a piece of tin foil on your baking sheet to assist in non-stick technology.  Freeze mozzarella sticks for 15 minutes (the time it takes to make the chicken tenders and start to cook them).

For Chicken Tenders: Wash and cut chicken into pieces. Dip chicken into flour/ranch mixture. Dip floured chicken in egg wash. Roll eggy chicken in bread crumbs until they resemble tenders.

Bake Chicken tenders at 350* for 20 minutes. Bake Mozzarella Sticks at 350* for about 10 minutes until they look melty. Serve with dipping sauce. This meal take about 30 minutes to prepare and bake.

Tiramisu Chocolate Cake

Cake	Frosting	Garnish
2 C. cake flour	1 1/2 cups chilled heavy whipping cream, divided	Chocolate bar for shaving
3/4 cup cocoa	1 Tbs. instant espresso powder
1.5 tsp. baking soda	1/3 cup white chocolate, grated	Raspberries - small container
3/4 tsp. salt	1 cup sugar
3/4 cup butter, room temperature	2 8-ounce containers chilled mascarpone cheese
2 cups golden brown sugar
3 large eggs
1.5 tsp. vanilla extract
1 C. buttermilk

4 tsp. instant espresso powder dissolved in 3/4 cup hot water



Frosting:
Bring 1 cup cream to boil in small saucepan. Slowly pour cream over espresso, whisking until espresso is dissolved. Add grated white chocolate and stir until smooth. Add 1/2 cup of the whipping cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. Can be made one day ahead; cover and keep chilled. Add mascarpone to chilled mixture; Using electric mixer; beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
Full Recipe

Beer Cheese Soup

3/4 cup butter	1/2 cup diced celery
1/2 cup diced carrots	1/2 cup diced onion
3/4 cup all-purpose flour	1/2 teaspoon ground dry mustard
1 (14.5 ounce) can chicken broth	8oz brick cheddar (cubed)
1/2 tsp. garlic powder	1/2 tsp. chives
12 oz beer

Use a whisk. In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot. When pureed mixture is hot, begin to stir in beer until all is fully incorporated and soup is thinned. Add cheese cubes and seasoning; it will re-thicken. Switch to a spatula. Keep stirring so that cheese does not burn to the bottom. Serve with pretzels or french bread.

Tiny Cheesecakes

I made tiny cheesecakes with strawberry topping, and a chocolate covered strawberry on the side. Your cost $3.00

Chocolate Cheesecake

Crust:
1 1/2 C. chocolate wafer crumbs
1/3 C. butter (approx 5 Tbs.)

Filling:
12 ounces semi-sweet or bittersweet chocolate, chopped
3 - 8 ounces packages full fat cream cheese, room temperature
1 C. sugar
3 large eggs, room temperature
1 1/2 tsp. pure vanilla extract
1 C. sour cream

Melt the chopped chocolate and set aside to cool. Meanwhile, in the bowl of your electric mixer beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Pour filling in the crust. Place the cheesecake pan on a larger baking pan and place in the oven. Bake for about 50 - 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly.

Oreo Cheesecake

1 pkg. Oreo brand cookies
1/3 cup melted unsalted butter
3 pkgs. cream cheese (8 oz.) room temp.
3/4 cup granulated sugar
4 eggs
1 cup sour cream room temperature
1 tsp. vanilla extract
Whipped cream and additional cookies for garnish


Finely crush 25-30 of the cookies and combine with the melted butter to form bottom crust. For the bottom I scrape the cream off. The cookies used to garnish I keep the cream in, Press firmly into the bottom and up the sides of a 9 inch pan. Beat cream cheese and sugar together with electric mixer set on medium until they are creamy. Lightly beat eggs and blend in one at a time by hand. Add sour cream and vanilla and continue to blend well. Coarsely chop remaining oreos and fold into the blended batter. Pour mixture into crust in baking pan. Bake in a 350° F oven for 50-60 minutes or until firmly set. Cool on a wire rack for 15 minutes and remove by carefully running a knife around the outer edge. Refrigerate for at least 4 hours and serve garnished with whipped cream and half an oreo.

New York Cheesecake

5 Tbs. butter
1 1/4 C. graham crumbs
Melt butter before adding crumbs. Stir to coat well. Press mixture into well sprayed spring form pan. Bake at 300* for 10 minutes.

1 1/2 C. sugar
3/4 C. milk
4 eggs
1 C. sour cream
vanilla
1/4 C. AP flour
4 8oz packages cream cheese

In large mixer bowl, beat cream cheese and sour cream until fluffy. Gradually beat in milk until smooth. Add eggs, flour and vanilla. Mix well. Pour into prepared pan. Bake 350* 1 Hour. Center will still be wobbly. Custard will set as the pie cools.

Cheese Desert

We had a nice time playing Monopoly with some friends this weekend. The subject turned to Wisconsin Cheese. th'Dave mentioned how the rest of the world tends to be a cheese desert. As they were confused by this, I felt the need to clarify his statement with pictures.

The first picture is the left half of the dairy aisle. You can see bins and shelves brimming with cheese.



The second picture is of the back and right half of the aisle. As you can see it continues in both directions.

The third picture is an example of what each cheese case looks like. As you can see, this typical Wisconsin grocery store has more cheese than the rest of the cheese desert combined.