Lemon Blueberry Cheesecake

Joy just made this recipe for Sarah's baby shower, she was always making chocolate cheesecake. 1 cup ground graham crackers and about a fourth cup of crushed macadamia nuts mixed with one third cup of melted butter......combine for crust in a 9 inch spring form pan. filling: 16 oz's cream cheese (which is 2 blocks of 8 oz cream cheese) room temp soft 3/4 cups of sugar plus 2 tbls 2 teaspoons of good vanilla 1 Tbls of fresh lemon juice and the finely grated rind of about 1 lemons ¼ cup of sour cream 2 eggs and an egg yolk (mix in last so air bubbles don’t form) pat crust mixture into the spring form pan (I use plastic wrap to aid in this procedure) pour mixed filling into crust and bake for 35 to 45 minutes at 350 degrees Mix the juice of about 2 lemons appx 1/4 cups with 1 cup sugar and cook over medium heat stirring until sugar is dissolved. Add 3 tbls cornstarch mixed with 3 tbls cold water Add the rind of 1 lemons mix in 16 ozs of fresh blueberries washed and dried cook slightly until blueberries shine and turn darker not mushy cool and spread on top of the cooked cooled cheese cake. Optional sprinkle with powdered sugar just before serving This dessert is tart as well as mildly sweet Enjoy!

Home made Chicken Stock

Chicken bones or wings or wing tips (save raw chicken bones or wing parts in the freezer and when you have enough make stock and freeze). Depending on how much chicken scrape you have cover generously with water about 2 to 3 quarts or good water. 1 lg onion Couple cloves of garlic ½ bell pepper 1 stalk celery 1 carrot Bay leave Salt pepper and poultry seasoning Joy put a fresh jalapeno and fresh herbs, from my garden like thyme, lemon basil rosemary and parsley. Cook for at least an hour strain and defat freeze for later use.

My version of a Peanut Butter Brownie

We came home from Our Family Vacation and the brownies started to get dry, so I slap a lot of peanut butter on it - taste very good.

A box of any brownie mix (Joy buys the Ghirardelli Triple Chocolate Brownie from Costco) – follow the direction to bake. Let it cool down, cut a piece and spread a peanut butter on top. That’s it!

Chicken Roulade

Joy came up with this one when she had to take the whole breast off a couple of chicken and was going to her mom to help care for her or in Joy's case feed her. By the way she loved it! 2 whole boneless skinless chicken breasts (thinned in plastic wrap with a meat tenderizer) Munster cheese slices or grated cheese of your choice white cheese seems to work well Prosciutto (di parma) slices Triple washed spinach or arugula Salt and pepper Garlic Flour Panko bread crumbs ¼ cup parmesan cheese Egg Olive oil Toothpicks or butcher twine After the chicken has been thinned out so it will cook evenly (not too thin) lightly rub it with crushed garlic then lightly season it with salt and pepper. Mix some essence in the flour. Take the top layer of plastic wrap off the pounded chicken and place the prosciutto on the breast then the cheese and some spinach. Then as tightly as you can roll the chicken up and tie it with butcher twine or secure it with toothpicks. Dust the roulade with flour and shake off all excess flour. Beat the egg adding a little water or milk to thin it and wet the chicken in the egg mix and then into the panko that was mixed with the parmesan cheese. Saute in olive oil on all sides and finish in a toaster oven or oven 350 degrees for about 20 minutes or until done. Joy's mom loved it served with sautéed mushrooms with a little of the garlic that she used to rub the chicken with. Enjoy…I like it too - very tasty!