Bruce's Lemon Icebox Cheesecake

CRUST
10 lemon sandwich cookies, broken into pieces (about 1 1/4 cups)
2 Tbls butter, melted
1 tsp grated lemon zest

CURD
buy ready made lemon curd, or use Julie's Microwave Lemon Curd recipe

FILLING
1 envelope (2 3/4 tsp) unflavored gelatin (or use lemon jello)
1/4 cup lemon juice from 2 lemons
1 1/2 lbs cream cheese, cut into 1 inch pieces and softened
3/4 cup sugar
pinch salt
1 1/4 cups heavy cream

Heat oven to 350 degrees. Process cookies in food processor until finely ground. Add butter and zest and pulse until combined.  Press mixture into a 9" springform pan. Bake until lightly browned and set, about 10 minutes. Cool completely (at least 30 minutes)

Combine lemon juice and gelatin in a small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds.  set aside.

Beat cream cheese, sugar and salt until smooth and creamy (about 2 minutes). Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture and 1/4 cup lemon curd. Increase speed to medium high and beat until smooth and airy, about 3 minutes.

Pour filling into crust and smooth top.  Pour remaining curd  in thin lines onto the top and lightly drag a knife or skewer through it to create a marbled appearance. Refrigerate until set, at least 6 hours.

Fudge Jumbles

Preheat oven to 350 degrees.
Cream together:
1 C. Butter
2 C. Brown Sugar

Beat in:
2 Eggs
2 tsp. Vanilla

Sift together:
2 1/2 C. Flour
1 tsp. Salt
1 tsp. Baking Soda

Add:
3 C. Quick oats

Filling:
1 (12 oz) pkg. Milk Chocolate Chips
1 can Eagle Brand Sweetened Condensed Milk
2 Tbsp. Butter
2 tsp. Vanilla
1/4 tsp. Salt

Spray Pam on cookie sheet (jelly roll pan) and spread dough saving 2/3 cup for the topping.  Pour the chocolate mixture over all the dough.  Dot with the remaining 2/3 cup batter.  Bake 20 minutes, or until lightly brown.

Marilyn's Chicken Pasta Salad

Cook according to package directions:
12 oz. Bowtie Pasta
12 oz. Spiral Colored Pasta
2 Cups Chopped Celery
4 Green Onions, chopped
1 Cup Cashews
1 Cup Red Grapes, halved
20 oz. can Pinapple tidbits
4-6 Chicken Breasts, boiled and cubed

Dressing Mixture:
1 Bottle Kraft Coleslaw Dressing
1 Cup Mayonnaise
Lemon Juice to taste
Salt & Pepper

6 hour crockpot chili

Ingredients

• 3 lbs. ground beef
• 2 lbs. ground turkey
• 5 large garlic cloves, minced
• 1 large yellow onion, chopped
• 3 14-oz. cans chopped tomatoes, with juices
• 2 14-oz. cans tomato sauce
• 3/4 c. ketchup
• 2 c. low sodium beef stock
• 1 15-oz. can black beans, drained and rinsed
• 1 15-oz. can kidney beans, drained and rinsed
• 1/3 c. cornmeal
• 3 to 6 T. medium chili powder, to taste
• 2 tsp. dried Mexican oregano
• 3 tsp. ground cumin
• 1/4 to 1/2 c. brown sugar, to taste
• kosher salt and freshly ground black pepper, to taste

Preparation

In a large, heavy saute pan over medium-high heat, brown the beef. Using a slotted spoon, transfer beef to a slow cooker. Pour out any fat left in the saute pan. Add the ground turkey to the saute pan, brown it, and transfer it to the slow cooker with a slotted spoon. Add all the remaining chili ingredients to the slow cooker and stir to blend. Cover and cook for 6 hours.

Ladle chili into warmed bowls and garnish with sour cream, chopped red onion, grated cheddar cheese, and chopped cilantro. Also great with fritos or cornbread muffins.

Crockpot Curry Chicken

 6 TO 8-5oz. pieces of chicken (breast or thigh)

2 cans cream of chicken soup

1/2c. water

1/2 tsp. chicken bouillon

2 T. Butter

1 T. Dry minced Onion

2-3 green onions, chopped

2 T. Curry Powder

Combine all ingredients in 4Q slow cooker. Cook 3-4 Hrs. on high. Serve over rice. P

Orzo Summer Pasta Salad

16 oz Orzo pasta

2 cups halved red/yellow grape or cherry tomatoes

1 cup slivered almonds, toasted

2 green onions, chopped

2 Tblsp. fresh basil leaves, shredded in chiffonade (thinly sliced)

4-5 ounces feta cheese crumbles

Dressing:

1 tsp Dijon mustard

½ cup olive oil

2 lemons, juiced or 2 Tblsp. Lemon juice

salt and pepper to taste

 

Bring a large pot of salted water to boiling and cook orzo for 8-9 minutes. Cook to tender but firm, don’t overcook. Drain and let cool.

Whisk together dressing ingredients and let sit a few minutes. Combine and toss orzo with tomatoes, almonds, green onions, feta, and basil. Toss with dressing and add salt and pepper to taste.

Mini Caramel Apple Bites

For the caramel:
1 cup sugar
1 cube (1/2 cup) butter
1 cup corn syrup
1 can sweetened condensed milk
1 tsp vanilla

Combine all ingredients in a large glass bowl and microwave for 3 minutes. Stir. Continue this cycle (microwave for 2-3 minutes, then stop and stir) four to five times, until caramel turns a nice golden color. Stir in the vanilla.

Form mini apples by using a melon baller. Pat the cut apple dry with a paper towel. Use wooden shish Kebob skewers, cut in half, to skewer the apples. Dip in the warm caramel leaving part of the apple skin exposed. Optional: roll caramel in toppings, like sprinkles, nuts, or colored sugar.

Hint: it definitely is advisable to the put the dipped apples in small paper baking cupcake liners. (Keeps things neat)