Blueberry Cheesecake (No-bake)

Graham Cracker Crust:

16-18 graham cracker squares
1/4 c. sugar
6 T. butter, melted

Crush graham crackers with a rolling pin; measure 1 1/4 c. crumbs.  Place in medium mixing bowl; stir in sugar.  Stir in melted butter and toss to thoroughly combine.

Place in a 9-inch pie plate.  Spread evenly and press to make a firm, even crust.  Bake at 375 degrees F. for 6-9 minutes or until edges are brown.  Cool completely. 
NOTE: Crust can also be chilled until firm if a completely no-bake dessert is your goal.

Cheesecake:

8 oz. cream cheese, softened
1 can sweetened condensed milk
1/4 c. lemon juice
1 t. clear vanilla

After crust is cool, blend cream cheese with milk until smooth and creamy.  Add lemon juice and mix well, then add vanilla.  Pour into crust.  Chill  until firm.  Prepare blueberry topping while cheesecake chills.

Blueberry Sauce*:

1/4 c. water
1 t. cornstarch
1 1/2 c. blueberries (frozen work well, but fresh could be used as well)
1/4 c. sugar
1/8 t. salt
2 t. lemon juice

Combine water and cornstarch in a medium saucepan.  Stir in blueberries, sugar, and salt.  Simmer 5 minutes or until blueberries cook down and the liquid is thickened, stirring occasionally.  Remove from heat and stir in lemon juice.  Cool. 

Before serving, pour blueberry sauce over cheese cake.  Do not eat while wearing white, lest you spill blueberries on yourself and stain a perfect garment.

*I might try this sauce recipe next time:
In a small saucepan combine 2 c. blueberries, 2 T. water, 1/3 to 1/2 c. sugar, 1 t. vanilla, and a dash salt.  Bring to boiling over medium heat.  Reduce heat and simmer 30 minutes or until thickened, stirring occasionally.

Ice Cream Muffins

Wow!  I can't believe I haven't posted anything all year!

2 c. softened ice cream
1 1/2 c. flour
1 T. baking powder
1 t. salt

Combine in a bowl and beat until smooth.  Fill 12 well-greased muffin cups 3/4 full.  Bake at 425° for 20-25 minutes, or until golden-brown. 

Try different flavors of ice cream!  I used vanilla and loved it, but next time I might try cookies 'n' cream.

Hot Cocoa Mix

Cold days call for hot mugs of chocolate.  This simple recipe is cheaper than boughten mix, and contains no high fructose corn syrup.

2 c. dry milk powder
1 c. white sugar
1 c. cocoa powder (can use less depending upon taste)


Sift ingredients together, breaking up all chunks. Store in an air-tight container.
To prepare hot cocoa, place 1/4 c. mix in a mug. Add 8 oz. hot water.

Note: For flavor variation, substitute 1 c. powdered coffee creamer.

Our 100th Post

Chocolate-Ribboned Peanut Butter Banana Bread

Topping:

1/2 C. all-purpose flour

1/2  C. packed brown sugar

1/4 C. creamy peanut butter

1/2 t. ground cinnamon

Batter:

1/2 C. butter, softened

8 oz. cream cheese, softened

1 1/4 C. sugar

2 eggs

1 C. mashed ripe bananas (3-4 bananas)

1 t. vanilla extract

2 1/4 C. all-purpose flour

1 1/2 t. baking powder

1/2 t. baking soda

1 t. ground cinnamon

1 1/2 C. semisweet chocolate chips

For topping: In small bowl, stir flour, brown sugar, peanut butter, and cinnamon until crumbly; set aside.

In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, beating well. Beat in bananas and vanilla. Stir in flour, baking powder, baking soda, and cinnamon until just moistened.

Divide half of batter between two greased 8"x4" loaf pans. Sprinkle with half of topping and top with chocolate chips. Repeat layers of batter and topping.

Bake at 350° F. for 45-55 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire rack.

Enjoy with a glass of milk.

Note: This tastes even better when you prepare it with your friend and blogging partner!  Thank you for sticking around 100 posts!  ~H&K

Perfect Cornbread

Perfect Cornbread

1 c. flour (can use all-purpose flour, whole wheat flour, or corn flour)

1/4 c. sugar

4 t. baking powder

3/4 t. salt

1 c. yellow cornmeal

2 eggs

1 c. milk (or cream)

1/4 c. shortening (can use oil or melted butter)

Preheat oven to 425°F.  Sift flour with sugar, baking powder, and salt; whisk in cornmeal.  Add eggs, milk, and shortening.  Beat with whisk until just smooth.  (Do not overbeat.)  Pour into 10 1/2-inch cast-iron skillet.  Bake for 20-25 minutes.  (Cut with plastic knife or spatula to avoid harming cast iron.)

Note: the pictured cornbread was made with corn flour, which can be found with other Hispanic foods.  This particular batch was also made using heavy whipping cream instead of milk, which makes for a much richer bread that hardly needs buttered.

Jelly fish

To understand this post, you must watch the video.  Even so, you may not understand me.  

Jelly Fish Sandwich

2 slices whole wheat bread
1/3 can tuna
1 T. jelly, any flavor (we used mixed berry)

Take some jelly, take some fish.  Make a sandwich.

Just make sure you don't eat a real jellyfish!

Banana Breakfast Cookies

Delicious, filling substitute for granola bars!

3 ripe bananas
2 c. rolled oats
1 c. raisins
1/3 c. plain yogurt
1 t. cinnamon

Preheat oven to 350° F.  Mash bananas in a large bowl.  Add remaining ingredients.  Mix well; allow to sit for 15 minutes.  Drop on paper-lined cookie sheets.  Bake 20 minutes or until lightly brown.