Blueberry Cheese Cake

1 cup graham cracker crumbs *
2 tablespoons butter, melted *
1 tablespoon sugar *
3 (8 ounce) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
3 eggs
8 ounces sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups blueberries
1 cup Cool Whip**
1/4 cup sour cream**

Directions

1. Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
2. Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
3. Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
4. 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.
5. Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
   *I used a premade pie crust, but had enough filling to make to pies.**It was good without the topping.
   Would be good with out berries, too.
   Recipe found HERE at food.com
   
   
   

Cinnamon Honey Butter

1/4 pound unsalted butter, at room temperature
3 tablespoons good honey
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt

Combine the butter, honey, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment.

Low Fat Corn Bread Muffins

• 1 cup flour
• 1 cup cornmeal
• 1/3 cup sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup Unsweetened Apple Sauce (room temperature)
• 2 Egg Whites

Stir dry ingredients together.

Add the wet ingredients and beat just until all ingredients are blended.

Fill well-greased muffin cups 2/3 full

Bake at 400º for 20 minutes. Immediately run a small knife around each muffin and pull out of muffin cup onto a cooling rack. Best served warm from the oven. 

Yields 12 Cornmeal Muffins.

Serve with Cinnamon Honey Butter found HERE or Turkey Chili found HERE.

Turkey Chili

• 2 pounds of ground turkey (browned)
• 2 - 15 ounce cans of dark kidney beans**
• 1 - 15 can of light kidney beans**
• 1 large chopped onion
• ½ cup of salsa
• two 15 ounce cans tomato sauce**
• 1 (15 ounce) can water
• 1 tablespoon brown sugar
• 3 teaspoons ground cumin
• 2-1/2 Tablespoons chili powder**
• 3 teaspoons garlic powder
• 2 teaspoons oregano
• 2 teaspoons basil
• ½ teaspoon salt
• ½ teaspoon pepper

*Split recipe 

Brown ground turkey.

Add seasonings including cumin, chili powder, garlic powder, oregano, basil, salt, and pepper.

Add onions, beans, salsa, tomato sauce, water, and brown sugar and simmer on low for at least an hour.

If using your crock-pot, cook on low 4 to 6 hours.

If using your stock-pot, simmer for at least an hour, longer would be better.

Garnish with cheddar cheese and sour cream.

**I drained and rinsed beans. Added 3 cans of tomato sauce for half recipe. Requested less beans, more meat and less chili powder.

Recipe found HERE at recipesforourdailybread.com.

Try with Low Fat Corn Bread Muffins found HERE.

Red Velvet Cake with Cream Cheese Frosting

• 2 1/2 cups all purpose flour
• 2 cups sugar
• 1 Tablespoon cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs
• 1 1/2 cups oil
• 1 cup buttermilk
• 1 Tablespoon vinegar
• 1 teaspoon vanilla
• 2 oz. red food coloring

Preheat oven to 350 degrees.

Grease and flour two 8 inch cake pans.

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.

Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.

Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.

Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.

Bake for about 30 minutes or until a toothpick inserted comes out clean.

After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.

Cream Cheese Frosting

• 8 oz. cream cheese, room temperature
• 1 cup butter, room temperature
• 1 teaspoon vanilla
• 6 cups confectioners’ sugar

Sift sugar and set aside.

Beat cream cheese and butter on high until creamy. Add vanilla.

Then, add the sugar in batches. Scrape down the sides in between each addition.

Recipe found HERE at bakerella.com

Frog Eyed Salad

1 1/3 c. Acini di Pepe noodles (small round noodles)

1 can chunk pineapple (save juice)

1 3/4 c. milk

1/4 c. sugar

Small box vanilla pudding 

1 can crushed pineapple

2 cans mandarin oranges

2 c. whipping topping

3 c. mini marshmallows 

1/2 c. coconut

Cook noodles, rinse and cool. Blend pudding, milk, pineapple juice and sugar until set (2-5 mins.) Add noodles and rest of ingredients. Place in 13x9 dish and refrigerate.

French Bread Soup Bowls

2 1/2 c. warm water

3 Tbsp. sugar

2 pkg yeast

1 Tbsp. salt

5 Tbsp. oil

6 c. flour

In large bowl combine water and sugar. Sprinkle yeast over top and allow to soften. Add salt, oil and half of flour. Stir well. Add remaining flour and stir. Allow to rest 10 minutes. Stir down and allow to rest 10 more minutes. Repeat 5 times.

Turn into flour, knead 2-3 times. Divide into 8 parts and place in small loaf pans. Allow to rise 30 minutes. Bake at 400 degrees for 20-30 minutes.

Recipe shared by Ann. M