Lemon Blueberry Cheesecake Bars
(adapted from this food network recipe) makes one 9x13inch cheesecake
3 tablespoons sugar
1/8 teaspoon ground cinnamon
13 graham crackers
3/4 stick unsalted butter, melted
3 (8oz box) cream cheese, room temperature
3/4 cup sugar
2-3 Tbsp lemon zest
1/3 cup fresh lemon juice
1 1/2 cups fresh blueberries
1 cup all-purpose flour
1 1/4 cup packed brown sugar
8 Tbsp cold butter
Preheat oven to 325 degrees.
Place parchment paper on bottom of 9x13 inch pan.
For the crust, crush up graham crackers until a fine, breadcrumb-consistency. Mix in sugar and cinnamon, then add melted butter and stir together. Press mixture down onto bottom of the pan. Bake the crust for 10 minutes and set aside to cool.
For the filling, cream together cream cheese and sugar. Add one egg at a time, blending after each egg until smooth. Add lemon zest and juice. Pour cream cheese mixture onto crust, and sprinkle blueberries just so they sit on top of the filling layer (it's ok if they sink just a little bit).
Mix together streusel ingredients in a medium bowl and sprinkle on top of everything.
Bake at 325 for 45-50 minutes, or until golden and the middle doesn't jiggle too much. Cool completely before cutting.
Even in a place where it's always "summer," life always has a way of getting too busy, too crazy, and I tend to lose focus. Summertime is a breath of fresh air that I have been d.y.i.n.g. for. It means family time, relaxing time, and a whole lot of focusing time.
What do you love about summertime?
This was my attempt:
- 2 slices of good, soft bread
- mayo (optional)
- sliced turkey and ham
- baby spinach leaves
- sliced cucumber
- very thinly sliced onion
- Papaya seed dressing **
- Havarti cheese or provolone
(makes about 1.5 cups of dressing)
- 2 Tbsp fresh papaya seeds
- 1/2 small onion, minced
- 1/2 cup vinegar
- 1/4 sugar
- 2~3 Tbsp honey (to desired sweetness)
- 1/2 tsp salt
- 1 1/2 tsp dry mustard
- 1/2 cup vegetable oil
1 head romaine lettuce
2 granny smith apples chopped into small bite size cubes
1/2 cup blueberries
1/2 cup crumbled feta cheese or blue cheese (I used feta)
1/4 cup crushed cinnamon almonds (I bought them by the pound at SUNFLOWER MARKET or you can make your own. Click HERE to learn how).
1 small clove of garlic
2 tablespoons apple cider vinegar
4 tablespoons maple syrup
1/3 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Blend all of the dressing ingredients in a food processor or blender until completely smooth.
Toss all of the salad ingredients together then drizzle the maple dressing on top right before serving! Taste it, you'll love it!
I'm sure it's not the first time it's ever been done, and it probably isn't as creative as I thought I was being....but I am pretty proud of how this whole thing turned out!
(keep in mind I am no seamstress or tailor, so this is not very "professional" or precise)
What you will need:
* sweater/shirt of your choice (knit is preferable because it doesn't unravel as much as a woven)
* sewing machine, serger, OR needle, and thread matching your sweater
* ribbon/lace/trimming for the finish (optional)
I used a zig zag stitch all along the edge of both cut sides. You can take it one step further and hem the edge, for a nicer finish. I skipped this step because (if you look close) the edges sort of rolled in on itself, so I didn't feel that it was really necessary.
You can take it even another step further and go for a cleaner finish, by using a ribbon or some lace. This can also add some flare to your new cardi (example below). I kept it simple this time, but I am loving all the different options and possibilities! Also, to have it close in the middle, consider adding loops/buttons or hook/eye.
Now go through your closet and find that sweater that's been collecting dust, and make it a staple in your wardrobe again!
(Recipe adapted from BACKTOHERROOTS.COM).
1 box of Penne pasta
1 tbsp olive oil
4 cloves garlic, minced
1 pinch red pepper flakes
8 ounces button mushrooms, sliced (I don't like mushrooms so I omitted it)
2 medium tomatoes chopped
1/3 of an onion chopped
4 cups fresh spinach
2 medium chicken breasts, cubed and cooked. I seasoned it with garlic powder, salt, and pepper
1 cup marinara sauce
1/3 cup sour cream
1/2 cup shredded parmesan cheese
1. Cook the penne in boiling water. Drain and set aside.
2. Add oil to a skillet. Cook the chicken. Add onions and garlic. Cook until garlic and onions are soft. Add the red pepper flakes.
3. Add mushrooms, tomatoes, salt, and pepper. Cook for 5 minutes or until mushrooms begin to release their water.
4. Add the spinach. Cover and let spinach wilt for 2 minutes.
5. Remove lid and turn heat to low. Add the penne pasta, sour cream, and marinara sauce. Mix well until pasta and veggies are coated. Heat until warmed through. Serve with parmesan cheese and more pepper flakes if desired.
Try out this recipe and let me know if you like it! Enjoy!