Lemon Blueberry Cheesecake

So we had a "berry good" trip to Sam's club last week! The berries looked amazing and they had an even better price. So I went a little overboard on raspberries and blueberries. We ate a lot of the berries pretty fast, but I knew I had a blueberry cheesecake in my near future=) So this the the little beauty! I was on the search for some lemon cookies for a crust and this is what worked out great for us.

I also did blueberries double time by mixing them into the cheesecake and also topping the cake with them.

This is how I pulled it all together.

For the filling
* 4 pkg of softened cream cheese
* 4 eggs
* 1/2 cup evaporated cane sugar ( or you can use sugar)
* 2 Tbs. flour
* 1 teaspoon vanilla
* 1 heaping cup of fresh blueberries
* juice and zest of 1 lemon

For the crust
* 1 pkg lemon cookies
* 2 Tbs. melted butter

For the top
* 3/4 cup of your favorite store bought preserves or you could make your own
* 1 or more TBS. of lemon juice
* a splash of water if the preserves are to thick

To make the crust
Toss the cookies in a food processor and blend until they turn into crumbs then pour in the butter and pulse. Press the mixture into a 10 inch spring form pan and bake at 350* for about 5-8 mins, and allow to cool.

To make the filling
Beat cream cheese with a mixer on med-high until nice and smooth. Add each egg one at a time, beating well between each. Add the evaporated cane sugar mix well and with the mixer still going add in the flour, vanilla, juice and zest until everything is smooth. Then stir in the blueberries with a large spoon.

Pour the filling into the crust and bake at 300* for about an hour or until set. Allow to cool most of the way on the counter and chill overnight in the fridge. Top with the blueberry topping if you would like.

Jalapeno Pesto!!

When I first saw Mario Batali making this on the chew, I knew I had to try! I have to admit as much as I like spicy food I got a little scared as I started this recipe and realized I was going to be using THIS

MANY peppers! So I have to tell you strait from the start that this may scare you a little too, but you do take out all the seeds so that takes out a huge amount of heat. Since the heat of hot peppers lives in the seeds! So I assure you right now that if you like food with some zip but not "burn your skin off" kind of thing this recipe is for you. It is not overly spicy at all but rather very flavorful with a kick. This pesto is a fantastic mix up from your every day basil pesto. I have to admit even though I grow my own basil so I can make pesto whenever I want, my basil will be getting neglected from now on. This is now a huge family favorite in our house. Give it a try tonight, I promise it wont be burn your face off hot! Look how beautiful the ingredients are!

We threw in a few lonely scallops and shrimp, but it is fantastic as is with no meat added!

Adapted from Mario Batali

* 6 fresh jalapeno peppers( cored and seeded)
* 5 fresh serrano chilies (cored and seeded)
* 6 garlic cloves
* 1/2 medium red onion, chopped
* 1/2 cup shelled pistachio nuts
* 1 cup extra virgin olive oil
* Salt and Pepper to taste
* 1 box of Linguini noodles

Boil your pasta to box directions reserve 1/2 cup of pasta water for sauce and drain the rest.
Place the jalapenos, serranos, garlic, onions, pistachios, and olive oil in a food processor and mix until smooth. Season to taste
Place the pasta in a large pot and toss over med heat with the reserved 1/2 pasta water for about a min. Then toss in the pasta to coat. ENJOY!!!!!!!!!!

Pumpkin Rice Pudding

Ok, I know what you are thinking...."what on earth is this girl doing having pumpkin in July"? I enjoy pumpkin year round, but esp since we have had some chilly rainy July weather up north. So that leads me to this yumminess. Remember, pumpkin can be enjoyed year round...go ahead live on the edge.


Recipe adapted from About.com


For the Rice
* 2 cup water
* 1 cup arborio rice
* 3 cups milk
* 1 cup canned pumpkin
* 1/2 cup honey
* 1/4 real maple syrup
* 1 teaspoon vanilla
* 3/4 teaspoon cinnamon plus more to garnish
* 1/4 teaspoon ginger
* 1/4 teaspoon nutmeg
* 1/4 teaspoon salt


Whipped topping
* 1/2 heavy whipping cream
* 1 Tablespoon powdered sugar
* Splash of Vanilla


Preheat oven 375*


Bring the water to a boil in an oven safe 4qt. or larger pot. Stir in the rice and cover. Reduce the heat to simmer and cook for about 15 mins. 
In a large bowl whisk together milk, pumpkin,honey, syrup,
vanilla, cinnamon, ginger, nutmeg and salt. While the rice is still hot add the pumpkin mixture to the rice and mix to combine. Cover and transfer to the oven. Bake for 50 mins, then remove from the oven and stir.
Transfer to a large bowl and chill in the fridge for at least 6-8 hours or overnight. The pudding with stay fresh in the fridge for 4 days if covered in an airtight container. 


To make whipped topping
Beat cream, sugar, vanilla on high with a hand mixer, until desired consistency.