For those of you that have been waiting for this one….a wonderful dessert after any meal.  The Raspberry Yogurt Quick Breads are available at Sam’s Club. (Or you can use my basic crepe recipe…see below)

Raspberry Crepes with Fresh Blueberry Sauce

Cream Cheese Filled Raspberry Crepes with Blueberry Sauce

Yields: 12-16 crepes
Prep Time: 10 minutes
Cook time: 20 minutes
Bake time: 10 minutes

Raspberry Crepes:
1 package Fleishmann’s® Simply Homemade Raspberry Flavored Yogurt Quick Bread mix
2/3 cup plain Greek yogurt
1 cup milk
4 eggs
2 tablespoons butter, melted

Basic Crepes:
4 eggs
1-cup milk
1-cup flour
1 teaspoon of sugar

Put eggs and milk in food processor. Pulse several times. Add remaining ingredients. Heat omelet pan. Put enough batter in the skillet just to cover the bottom. Swirl the pan around to cover if you need to. As batter cooks it will become dry looking. Remove and add your filling.

Filling:

2 (8-ounce) packages of cream cheese, softened
1 tablespoon sugar
1 teaspoon Spice Islands® Vanilla Flavoring
½ cup blueberry or raspberry jam

Berry Sauce:
1 package (16 ounce) frozen berries
¼ cup honey
1 tablespoon Argo® Cornstarch

Topping:
Powdered sugar

To make the crepes, combine quick bread mix, yogurt, milk, eggs and melted butter in a food processor or an electric mixer. Mix until smooth. Lightly butter a non-stick 8-inch skillet over medium heat. Using a one ounce ladle (or 2 tablespoons) pour batter into prepared pan,  rotating pan until batter covers the bottom. Cook until lightly brown, about one minute.   Remove crepe from pan and repeat with remaining batter.

To make the filling, beat the cream cheese with the sugar until smooth, add the jam and stir until well combined. Preheat oven to 300°F.

To assemble the filled crepes, place about 2 tablespoon of filling on each crepe in a line. Roll up the crepes and place them in a baking dish, seam side down. Bake for 10 minutes.

To make the berry sauce, combined all ingredients in a small saucepan and cook until heated through, about 5 minutes. Serve over cooked crepes and top with powdered sugar.

Happy March – Cream Cheese Filled Raspberry Crepes with Blueberry Sauce

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Happy Labor Day

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Labor Day is the third largest cookout events in the United States.  Tradition dictates that food cooked on a open flame is synonymous with summer holidays and as Labor Day is the last holiday of the summer, it had better be good!  If planning a backyard cookout then this is the right place. It’s important to take advantage of Labor Day celebrations to mix up some summer time drinks, pop open some Beer, light up the grill or smoker, and have a great cookout with your friends and family!

Here are some delicious recipes for your Labor Day Cookout!

The number one most popular food cooked on Labor Day is Barbecue Ribs…

Memphis Style BBQ Ribs

Labor Day is also known for the end of “hot dog season“…

Perfect Grilled Hot Dog

Perfect Grilled Hot Dog

Some of my favorite salads include Asian Slaw, and Orzo Pasta Salad, or Black Beans, Rice & Avocado Salad…

Orzo Pasta Salad with Weber® Just Add Juice® Citrus Herb Marinade

Orzo Pasta Salad with Weber® Just Add Juice® Citrus Herb Marinade

A cookout is never complete without Watermelon…

Grab and Go Watermelon

Grab and Go Watermelon

or a wonderful Blueberry Cheesecake…

Blueberry Cheesecake

Blueberry Cheesecake

And of course you will need the best Margarita…

The Best Margarita

The Best Margarita

I hope you all enjoy this Labor Day Weekend as you celebrate with your family and friends!

Boun Appetito!!!

My favorite Blueberry Cheesecake with Blueberry Sauce

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I LOVE cheesecake, it is not something I make very often because I do feel a little (just a little) guilty about eating all those calories.  However it is one of my favorite desserts for Easter.  This year, this cheesecake was gone in a flash, no leftovers, which is a really good thing (a little less guilt now).  I hope you enjoy it as much as my family and friends do.

When making cheesecakes, alway bake at least a day or two before serving for added flavor.  You can change my “blueberry sauce” to any type of fresh fruit you prefer, as well as the frozen fruit inside the cheesecake.

Blueberry Cheesecake

1 box Keebler Fudge Stripped Dark Chocolate Cookies*
¼ cup white sugar
5 tablespoons butter, melted
1 16 ounce package frozen blueberries
3 tablespoons sugar
2 ½ teaspoon cornstarch
¼ cup water
3 (8 ounce) packages cream cheese, softened
½ cup sugar
3 eggs
½ cup sour cream
1 teaspoon vanilla Extract

Blueberry Sauce:
1 pint fresh blueberries
1 teaspoon cornstarch
¼ cup water
1 tablespoon sugar
1 tablespoon lemon peel

For sauce, in a saucepan over medium heat, combine the blueberries, cornstarch, ¼ cup of water, sugar and lemon peel. Stir gently, and bring to a boil.

Preheat oven to 325°F.

In a medium bowl, mix together cookie crumbs, sugar and melted butter. Press mixture into the bottom of a 9 inch spring-form pan.

In a small saucepan, combine blueberries, 3 tablespoons sugar, cornstarch and water. Bring to a boil and continue cooking 5 minutes, or until sauce is slightly thick. Strain sauce through a mesh strainer to remove seeds.

In a large bowl, mix together cream cheese and ½ cup sugar until smooth. Beat in eggs, one at a time, scraping down sides of bowl, if needed. Blend in sour cream and vanilla. Pour half of batter over crust. Spoon reserved blueberry mixture over batter. Pour remaining cheesecake batter into pan. Swirl batter with tip of knife to create a marbled effect.

Bake 75 minutes, or until filling is set. Cool, cover with plastic wrap and refrigerate at least 8 hours before removing from pan and serving. Serve with blueberry sauce.

*To make cookie crumbs, place cookies in a plastic sealable and roll with a rolling pin until ground.  If you have a food processor, place cookies in the bowl and process until finely ground.

Blueberry Cheesecake