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


My favorite Blueberry Cheesecake with Blueberry Sauce

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


Halloween Goodies

I think Halloween is definitely one of my favorite times of the year….love the cool autumn air and the beautiful fall foliage

My daughter, Jenny, and I have been making what we call “Bugs” for years.  As a matter of fact, it is now an annual tradition.  This year I found another cute food item on the internet and decided to give it my own twist.

Here are our now two favorite Halloween Goodies!  Hope you enjoy them as much as we do.  They are a little time consuming to make, but great fun and great bonding with your family members…right up there with carving pumpkins.

Ingredients need for Monster Cheese Balls….

Monster Cheese Balls

Monster Cheese Balls

Combine 4 ounces of goat cheese (I used sun dried tomato flavored), 8 ounces of softened cream cheese, and 1 teaspoon of chives in a mixing bowl or bowl of a food processor, and combine until smooth.  Using a small scoop, scoop cheese mixture, roll into shredded cheese until covered.  Cut black olives thinly and then in half for mouths.  Place mouth on cheese ball.  Place a dab of black icing on the back of the “eye-ball” and stick to pretzel stick (cut pretzel in half).  Insert into cheese ball.

Monster Cheese Balls

Monster Cheese Balls

DSC_0048Ingredients needed for “Bug’s”

BUGS

BUGS

Place black icing on round side of wafer and top with chocolate nugget.  Add black icing to end of nugget and place two M&M’s over icing for eyes.  Use various gels to decorate.

BUGS

BUGS

DSC_0053

 


Bailey’s Chocolate Swirl Cheesecake

For bosses day (October 16) I was going to make Pete (my boss) a pumpkin cheesecake…just seems to be the season for that, well, good thing he told me he was making one over the weekend to bring to an event (he loves sweets)….so, I had to rethink my strategy. Lately he’s been talking about having a little Bailey’s once in a while after dinner….hummm, I can make a cheesecake with that…so here it is…..if you have never made a cheesecake, it really is very easy…here are a few helpful hints…place a sheet pan in the bottom of the oven and fill with about one inch of water; after cake has finished cooking, leave the cheesecake in the oven with the door slightly open for one hour. Both of these helpful hints will help prevent the cheesecake from cracking….also if you like, whip 1 cup heavy cream with 2 tablespoons of powdered sugar and 2 tablespoons (or more) of Baileys for a little topping….Enjoy!

Bailey’s Marbled Cheesecake

2.25 oz. toasted pecan pieces
1 16 oz. package Oreo cookies
1 stick butter, melted

In a dry skillet over medium high heat, toast pecans until slightly golden, about 2-3 minutes. Place Oreo’s in a food processor and process until finely crumbled. Add toasted pecan pieces and process for a few seconds. Combine melted butter and Oreo mixture. Press firmly into the bottom and sides of a 9” spring form pan. Bake in a preheated 325 degree oven for 7 minutes.

4 8 oz. cream cheese
1 1/2 cup sugar
3/4 cup Bailey’s Coffee Liquor
4 eggs
1 cup sour cream
1 tablespoon vanilla
1/4 cup flour

In the bowl of a stand mixer cream cheese and sugar together until smooth. Add Bailey’s and mix untiled blended. Add eggs, one at a time, mixing after each addition. Add sour cream, vanilla and flour and mix until smooth.

2 oz. semi sweet chocolate, melted

Pour 1/2 of the cheesecake mixture into the prepared pan. Drizzle 1/2 of the melted chocolate over the cheesecake. Using a knife, swirl the chocolate over the top. Repeat with the remaining cheesecake mixture and melted chocolate.

Bake in a preheated 325 degree oven for 1 hour 20 minutes. Let cake cool in the oven for one hour with the door slightly open to prevent cracking. Refrigerate overnight…best made one or two days before serving.


“Firecracker Shrimp”….something spicy for that special DAD in your life…..

With Father’s Day coming up on Sunday, thought you might like to cook him up a very yummie appetizer.  You can also make this “lite” by using low fat cheeses and turkey bacon, but I think dad deserves the real deal!!!!  Enjoy….

12 jalapenos, cut in half lengthwise, seeds removed

1 lb. large shrimp (31-35 count)

8 oz. cream cheese, softened

8 oz. shredded sharp cheddar cheese

1 tsp. Cajun seasoning

1/2 tsp. Ancho Chili Powder

1 lb. bacon

2 dozen 6” wood skewers (soaked in water for 30 minutes)

Directions:

Preheat oven to 425º. Place bacon on a sheet pan and pre-cook for 10-15 minutes, do not brown. Remove from pan and set aside until needed

In a small mixing bowl add cream cheese, cheddar cheese and Cajun seasoning. Mix until well combined (you can also use a food processor). Place creamed cheese mixture in a gallon size zip-lock bag.

Cut the corner of the bag ½ inch width, creating a tip. Squeeze the cheese mixture into the jalapeno, top with piece of shrimp and wrap a slice of bacon around jalapeno. Thread the stuffed jalapeno onto wooden skewer. Place skewers onto a sheet pan and bake at 425º for 5-10 minutes or until bacon is crispy. If preferred, cook on a hot grill placing the jalapeno shrimp side down, cook 2-3 minutes, turn and cook an additional 2-3 minutes.


Key Lime Pie Cake

I’ve had several requests for this one….very refreshing, especially at this time of the year….hope you enjoy it!


Cake:

1 box white cake mix

1¼ cup water

1 tablespoon vegetable oil

4 eggs

Key Lime Filling:

1 can (14 oz) sweetened condensed milk (not evaporated)

¾ cup whipping cream

½ cup Key lime juice or regular lime juice

1 teaspoon grated lime peel

4 drops yellow food color

1 drop green food color

Frosting:

½ cup butter, softened

1 (8 ounce) package cream cheese

3 tablespoons key lime juice

1 tablespoon instant lime flavored Jello

1 teaspoon vanilla

2 cups confectioners’ sugar

  1. Heat oven to 350.  Spray bottom only of a 13×3-inch pan with baking spray.  Lightly flour pan.
  2. In a large mixing bowl, beat cake ingredients with electric mixer on low speed for 30 seconds, then increase speed to medium and continue mixing for 2 minutes, scraping bowl occasionally.  Pour into prepared pan.
  3. Bake 27-33 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes.  With handle of wooden spoon, poke holes almost to bottom of cake every ½ inch, wiping spoon handle occasionally to reduce sticking.
  4. In a medium mixing bowl, stir together filling ingredients (mixture will be thickened).  Pour over cake; spread evenly over surface, working back and forth to fill holes.  (Some filling should remain on top of cake).  Refrigerate 1 hour.
  5. In a medium mixing bowl, beat the butter and cream cheese until light and fluffy.  Add remaining ingredients and mix until smooth.  Spread over cake.  Garnish with lime zest, lime slices and fresh strawberries, if desired.

Peanut Butter Cheesecake Bar’s

This is one very easy and tasty treat, guaranteed to delight the entire family…made these for my spin class yesterday as a birthday surprise for one of my members…they were a bit hit….enjoy!

Peanut Butter Cheesecake Bars

Ingredients:

Directions

PREHEAT oven to 325° F.

COMBINE crumbs, butter and 1/4 cup sugar in medium bowl. Remove 1 cup mixture and reserve for topping. Press remaining mixture onto bottom of ungreased 13 x 9-inch baking pan. Sprinkle 3/4 cupmorsels over crust.

BEAT cream cheese, remaining sugar, flour and vanilla extract in large mixer bowl until smooth. Add eggs, one at a time, beating until smooth. Pour over crust and morsels in pan. Sprinkle with reserved crumb topping and remaining morsels.

BAKE for 25 to 30 minutes or until set. Cool completely in pan on wire rack. Refrigerate until firm. Cut into bars.