layered blueberry cheesecake

I found a similar recipe in a KRAFT Food magazine. I made some of my own adjustments and I found this perfect little number. It is mild tasting, for those of you who can only handle so much cheesecake and it has an element of cake. This is the best of both worlds. It was so fast to throw together the night before and it gets better the longer it sits in the fridge.

Layered Blueberry Cheesecake
adapted by KRAFT

3 cups blueberries (fresh is preferred, but frozen works well too)
2 pkg. (8 oz. each) cream cheese
1 1/2 cups cold milk
1 pkg. (3.4 oz) vanilla pudding
2 cups whipped cream (I used the stuff in the can but fresh would be better)
2 cups pound cake (1 inch cubes)

Beat cream cheese and gradually add in milk. Add pudding mix. Mix well. Blend in the whipped cream. Spoon half into a 2 1/2 qt. bowl. Top with cake, berries and remaining cream cheese mixture. Refrigerate 4 hours. You can top with drizzled chocolate or whipped cream.

Blackened Salmon

I found this recipe a few months ago on Allrecipes.com and have used it many times since. In fact, I requested this for my birthday dinner. It has a nice crunch on the exterior and provides a really delicous blend of flavors. Pair this with some creamy cucumbers and you've got yourself a meal.          - Christine

Blackened Salmon

2 tablespoons ground paprika

1/2 tablespoon ground cayenne pepper

1 tablespoon onion powder

2 teaspoons salt

1/2 teaspoon ground white pepper

1/2 teaspoon ground black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

4 salmon fillets, skin and bones removed

1/2 cup unsalted butter, melted

Directions

1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork

Eggnog Bundt Cake

Since I am a sucker for eggnog, I had to try this recipe from American Profile magazine. It did not disappoint. It is moist, and full of flavor. Since this calls for "light" eggnog, I just used half the amount of full fat version and used skim milk to make up the rest. This is a great way to get your eggnog fix without having to consume 20 billion calories either. Picture from magazine.....but mine was just as pretty    -Christine

Eggnog Bundt Cake

1 box of spice cake mix
1 (4-serving) package instant vanilla pudding mix
1 cup of nonfat yogurt (I used greek)
1/4 cup canola oil
1 cup light eggnog
1 egg
3 egg whites
1/3 cup toasted and chopped pecans
powdered sugar

Preheat oven to 350. Coat bundt pan with cooking spray. Combine cake mix, pudding mix, yogurt, oil, eggnog, egg, and egg whites. Mix until creamy. Stir in pecans. Pour into pan.   Bake for 40-45 minutes, or until done. Let cool on wire rack. When cool, dust with powdered sugar. Serves 16 small slices.

Swiss Tacos

Since we grew up in Midway, UT we have a special place in our hearts for all-things-Swiss. Swiss Days was a highlight every year. These Swiss Tacos were always a staple at that venue. Now we can make them at home! ~BJ

Swiss Tacos
recipe by Mimi 

SAUCE
1 1/2 lbs. ground beef
1/2 medium onion
2 cans enchilada sauce
1 can tomato sauce
1 can beans, refried or kidney
1 lb. grated cheese
1 head lettuce, chopped
1 onion, diced

Fry ground beef with onion. Add sauce and beans. Simmer for 1/2 hour.

INDIAN FRY BREAD
4 cups flour
1 Tbs. baking powder
1 tsp. salt
1 1/2 cups warm water

Mix dry ingredients together well. Add water, mixing into a smooth ball. Break off a portion and pat into a large patty. Fry in HOT oil until golden brown on both sides. Top with sauce, lettuce, tomato, onion and cheese.

Pumpkin Pancakes

Pumpkin is sooo good for you. It helps with your complexion, it gives your skin a healthy glow. Who doesn't love pumpkin? ~BJ

Pumpkin Pancakes
recipe by Allrecipes

1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 Tbs. oil
2 Tbs. vinegar
2 cups flour (you could use whole wheat flour)
3 Tbs. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt

In a bow, mix together milk, pumpkin, egg, oil, and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a a separate bowl. Stir into the pumpkin mixture just enough to combine.  Heat griddle or frying pan. Pour 1/4 cup for each pancake. Brown on both sides. Serve with whipped cream and maple syrup.

Pumpkin Pie Bars

My good friend made this for our Annual Halloween Party and it was so delicious. If you like pumpkin cheesecake then this is for you!~BJ

Pumpkin Pie Bars 

recipe found on Pinterest 

Ingredients

• 1-3/4 cups graham cracker crumbs
• 1-1/3 cups sugar, divided
• 1/2 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 5 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup packed brown sugar
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• Whipped topping and ground nutmeg, optional
  

Directions

• In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Press into a greased 13-in. x 9-in. baking dish.
• In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350° for 20-25 minutes or until set. Cool on a wire rack.
• Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat.
• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside.
• In a large heavy saucepan, combine reserved egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved.
• Fold into pumpkin mixture; spread evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped topping and nutmeg if desired. Yield: 15 servings.
  

Chocolate SUPER Shake

 This really is a SUPER shake. It is full of antioxidants and protein. It is also a sweet but healthy treat for those late afternoon cravings or great as an after-work-out shake.~BJ


Chocolate Super Shake
original recipe by BJ

2 cups milk
2 cups spinach
1/3 cup cocoa powder
1 Tbs. honey
1/4 cup flax seed
1 scoop protein powder
1 cup of ice

Throw all ingredients into the blender and blend for a few minutes or until everything is smooth.