Fruited Cheesecake Flag

So I found this recipe on Mel's Kitchen Cafe. Her picture is WAY better than mine, and she uses raspberries AND strawberries, which I would have done except that I went to three different places to find raspberries and every one was sold out! I will type the recipe like she does, and if you want to see her awesome picture, head over to her blog.

*this makes 48 squares

3 cups all-purpose flour

1 3/4 tsp. salt

12 ounces (3 sticks) butter, softened

1 cup plus 2 Tblsp. light-brown sugar

4 (8-ounce) packages cream cheese, room temperature

1 1/2 cups granulated sugar

1 tsp. finely grated lemon zest

1/2 tsp. pure vanilla extract

4 large eggs, room temperature

8-9 ounces (1-2 cups) blueberries

1 pound strawberries, hulled and sliced lengthwise into thirds

12 ounces (3 cups) raspberries

powdered sugar, for dusting

Coat a 13 x 8 inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on the long sides. Coat parchment with cooking spray.

Sift flour and 1 3/4 tsp. salt into a medium bowl. In a large bowl, cream the butter with a mixer on medium-high speed, occasionally scraping bowl, until fluffy, 3 to 4 minutes. With the mixer running, slowly add light brown sugar, beating until very pale and fluffy, about 2 minutes. Add flour mixture all at once, and beat on low speed until just incorporated.

Transfer the dough to the prepared baking sheet. Press the dough into an even layer that covers the bottom of the sheet. Cover and refrigerate until firm, about 20 minutes. Preheat oven to 300 degrees F. Bake the dough until the entire surface is golden brown, about 30-35 minutes. Let the cookie base cool completely in the baking sheet. Raise oven temperature to 350 degrees F.

In a large bowl, beat the softened cream cheese with a mixer on medium speed, occasionally scraping bowl, until fluffy, about 3 minutes. Reduce speed to low and add granulated sugar in a slow, steady stream. Scrape the bowl, then mix in lemon zest, vanilla and a pinch of salt until well combined. Scrape the bowl, then beat in the eggs, 1 at a time, until incorporated. The mixture should be very smooth; scrape the bowl as necessary. Pour the cheesecake batter over the crust and spread into an even layer.

Bake the cheesecake until the filling is set, about 20-25 minutes. Let the cheesecake cool completely in the baking sheet. Refrigerate until firm and cold, about 4 hours (or overnight).

Run a sharp knife along short sides of sheet, and use the parchment overhangs to lift out the cheesecake. Run the knife under hot water and dry well. Use it to cut the cheesecake into 48 squares, wiping the knife clean between cuts.

Transfer squares to a serving platter, reforming the rectangle. Decorate the top left squares (3 down and 4 across), with a mound of blueberries on each square. Use raspberries (about 4 per square) to decorate the 1st, 3rd, and 5th rows (the 1st and 3rd rows are shorter rows since part of them are decorated with blueberries). Decorate the remaining rows in one of two ways: either dust them with powdered sugar for a completely white row or place three cut strawberries on each square and dust the tops of the strawberries with powdered sugar. If using this method (to dust the strawberries with powdered sugar), dust the strawberries immediately before serving as the powdered sugar will begin to dissolve into the juiciness of the strawberries.

Serve immediately (or refrigerate for up to 3 hours).

Gourmet Green Salad with Red Wine Vinaigrette

This recipe is off Mel's Kitchen Cafe and is for sure one of my new favorite salads. I made it on Easter two weeks ago and have made is three times since. Seriously, try it!!! This recipe makes a huge salad, so I usually at least cut it in half.

Salad:

10 - 12 cups mixed greens

1 pound white button mushrooms, sliced

2 ripe, fresh pears, sliced thinly (you can also use fresh strawberries, raspberries, or apples...I used one pear and one apple)

1/4 cup thinly sliced Parmesan cheese (I used my big block of cheese and used a vegetable peeler to slice off thin peels of Parmesan)

1 large carrot, thinly sliced

1/4 cup freshly grated Parmesan cheese

1/4 to 1/2 cup thinly sliced red onion

5 - 7 slices of bacon, cooked and coarsely chopped

3 cups of homemade croutons (see below)

Put mixed greens in a large salad bowl. Top with other ingredients and toss. Serve with red wine vinaigrette dressing.

Red Wine Vinaigrette:

2/3 cup red wine vinegar

1 1/2 cups sugar

1/4 cup red onions, finely grated (about 1/4 of a large red onion)

2 Tblsp. Dijon mustard

2 tsp. salt

ground pepper to taste

2 cups canola oil

Add all ingredients except oil in a blender. Blend well. While processing, slowly add the canola oil and blend well. Transfer dressing to a jar or cruet. It keeps well in the refrigerator for 1 -2 weeks (if it gets too thick when it's been in the fridge, pop it in the microwave for 5 - 10 seconds to help thin it out).

Homemade Croutons:

These are so much better than storebought and so easy to make too! You can use any bread that has substance to it. It can't be too airy or it won't work, but any fairly dense bread will work. I used hoagie buns from the deli at Target, and cut them into 1/2 inch strips. Then cut the strips into about 1/2 to 3/4- inch cubes.

Place the bread cubes onto a rimmed baking sheet. Preheat the oven to 425 degrees.

Drizzle the bread cubes with about 2 Tblsp. olive oil and toss well with your hands so the cubes are evenly coated, for the most part.

Next, take about a teaspoon of coarse/kosher salt and sprinkle it over the bread cubes.

Do the same with about a 1/2 teaspoon of freshly ground black pepper.

Toss again until spices are evenly distributed. Then put it in the oven for about 8 - 10 minutes, checking often and baking until the cubes are golden brown and toasted.

Honey Lime Fruit Salad

I got this recipe from Mel's Kitchen Cafe, it is SO good!

1 (20 oz.) can pineapple chunks, drained well

1 can mandarin oranges, drained well

2 - 3 ripe kiwi, peeled, and cut into thick half moons

1 cup green or purple grapes, halved

1 cup strawberries, quartered

zest from 1 lime, about 1 Tblsp.

2 Tblsp. honey

1 tsp. poppyseeds (optional)

Combine the fruit in a medium-large serving bowl. Add the lime zest, and poppyseeds, if using, and gently toss. Drizzle the honey over the fruit, and again, gently mix until fruit is evenly coated with the honey. Serve.

If not serving this salad immediately, don't put the strawberries in. They will stain all the other fruit red. The salad can be made ahead of time, just don't add the strawberries until right before serving.

Red Berry Risotto Oatmeal

1/2 cup regular rolled oats or steel-ground oats (steel-ground will make it gluten free)

1 cup Arborio rice

1/2 cup heavy cream, half-and-half, or milk (it won't be as creamy with milk, but still yummy)

6 cups water

1 Tblsp. pure vanilla extract or 1 vanilla bean scraped

1/2 cup sugar

1/4 tsp. salt

1 cup ripe raspberries

1 cup ripe strawberries, quartered

OR

1 bag frozen raspberries, thawed and lightly drained

In a rice cooker or large pot add all the ingredients, except the fruit. Cook until done in rice cooker. If using a pot, bring the mixture to a quick boil and lower to a simmer and cook, covered, for about 25-30 minutes, stirring occasionally.

Add the raspberries and stir to combine. If using fresh fruit, stir in the strawberries and continue to stir until the berries have turned the risotto pink, 1-2 minutes. Serve immediately. If you are planning on saving leftovers and heating up in the morning, only add berries to each individual serving and not to the whole batch.

Rebecca's Fruit Salad

2 (15 oz.) cans mandarin orange segments, drained (save the juice)
2 (15 oz.) cans of pineapple tidbits, drained (save the juice)
3-4 bananas, sliced
1 lb. Strawberries, sliced
2 small pkgs. Cook and Serve vanilla pudding

Mix all juice from mandarin oranges and pineapple with pudding powder and boil until thickened. Remove from heat, cool, and add to fruit. Chill and serve.

Strawberry Ice Cream

1 cup nondairy creamer
1/2 cup sugar
1/2 tsp. vanilla
2 1/2 cups frozen strawberries

Place ingredients in Blendtec Blender Jar in order listed, and secure the lid. Press the Ice Cream button.

Mango Salsa

Celery, chopped
2-3 cloves garlic
1/4 cup cilantro, chopped
1/4 cup red onion, chopped
1/2 cup mix of red, yellow, and green pepper
1/2 tsp. salt
black pepper, freshly ground, to taste
1/2 tsp. cumin
2 Tblsp. fresh lime juice
2 large ripe tomatoes, chopped
1 ripe mango, chopped
2 kiwi fruits, chopped

Blend celery, garlic, cilantro, red onion, and peppers. Add salt, pepper, cumin, and lime juice. Stir well. Add chopped tomatoes, mango, and kiwi; stir until blended. Refrigerate overnight. Serve with tortilla chips or use as a topping on fish or chicken. Makes 4 cups.

Pampered Chef Lemonade

2-3 lemons
1 cup sugar
2 quarts water
your favorite fruit (ex:sliced strawberries, raspberries, sliced peaches, etc.)

Slice the lemons thinly. Add lemons and other fruit to sugar and water in the plunging pitcher (if you don't have one of these, then you can just stir it really good to get the lemons to mix in with the water) and plunge several times. Serve.

Candy Bar Salad

Salad:
2 pints fresh strawberries, sliced
2 bags lettuce (about 20 oz.) - I usually use either all spinach or part spinach, part romaine
3 Heath candy bars, crushed

Dressing:
1 cup mayonnaise
1/2 cup milk
1/4 cup white vinegar
2/3 cup sugar
2 Tblsp. poppy seeds

Combine dressing ingredients in blender, and place in fridge to chill until just before serving.

In a bowl, combine salad ingredients and toss.

Just before serving, pour dressing over salad and toss to coat.

Mango Chicken Salad

equivalent of 1 bag (10 oz.) salad, I like Romaine and Spinach mixed
2 chicken breasts, grilled and sliced
1 cup Craisins
1 mango, seeded and cubed
1/2 cup slivered almonds
poppyseed dressing (I like Brianna's)

Toss everything together and serve.

Miriam's Wonton Chicken Salad

Salad:
Shredded Rotisserie Chicken (amount depending on how much salad)
1 small can mandarin oranges
Romaine lettuce (or combination of different lettuces)
green onions
crispy wonton strips (I like the garlic ginger flavor best)

Dressing:
1/4 cup oil
4 Tblsp. rice vinegar
4 Tblsp. sugar
1 1/2 tsp. salt
2 tsp. Accent (optional)

Mix all the dressing ingredients together and put in refrigerator until ready to serve. Combine all salad ingredients together. Just before serving, pour dressing over, and mix. Serve

Everything Salad

1/2 cup slivered almonds
3 Tblsp. sugar
1/2 head iceburg lettuce
1/2 head green leaf lettuce
1/2 head romaine lettuce
1 cup chopped celery
4 green onions, chopped
1 small can mandarin oranges, drained
1 avocado, chopped
1 diced apple (I prefer gala)
1/4 cup craisins
1/2 cup crumbled feta cheese

Dressing ingredients:
2 Tblsp. white wine vinegar
2 Tblsp. sugar
1 Tblsp. parsley
1/4 cup light olive oil
1/2 tsp. salt
1/2 tsp. pepper

Blend all dressing ingredients, and place in refrigerator to chill.

In a small saucepan, stir almonds and sugar together over medium heat until sugar melts and nuts are toasted brown. Spread out on a greased cookie sheet to harden. Toss lettuce, celery, onions, and craisins together. Add mandarin oranges, apple, avocado, cheese, toasted nuts, and dressing right before serving. Dressing tastes better if it has an hour or so to blend together before tossing with salad.

Fruit Dip VI

2 (8 oz.) packages cream cheese, softened
1 cup brown sugar
2 tsp. vanilla extract
Heath Toffee bits, to your liking

In a medium bowl, blend the cream cheese, brown sugar, and vanilla extract. Chill one hour before serving. Right before serving sprinkle desired amount of Toffee bits on top or gently mix in.

Sweet Fruit Salsa with Cinnamon Chips

I got this recipe from ourbestbites2.blogspot.com (awesome recipe site!). They have lots of suggestions for different twists on the recipe...I am only typing up the way I made it because I loved it that way...but look at that site if you want other suggestions!!

Cinnamon Chips

8 taco size flour tortillas
3 (or so) Tblsp. butter, melted
cinnamon-sugar mixture (I mix about 1 cup sugar with 1 tsp. cinnamon)

Preheat oven to 350 degrees. Use a basting brush to brush one side of each tortilla with melted butter. Sprinkle cinnamon-sugar mixture over each tortilla, then, with a pizza cutter, cut tortillas into triangles. Place on cookie sheet and bake in preheated oven for about 10 minutes, or until just barely starting to brown (they will continue cooking slightly after removed from oven).

Sweet Fruit Salsa

Any of your favorite fruit can be used, I used the fruits I used because the difference in color makes it look yummy :)

8-10 strawberries
4-5 kiwi fruit
4-5 slices of pineapple
2-3 tangelos (oranges or mangos would be great too!)
several blackberries

Chop the strawberries, kiwi, and pineapple with food chopper. Peel and slice the tangelos. Cut blackberries in half if they are large. Wait until right before serving to add the blackberries, as they will dye everything else. The original recipe calls for sugar to sweeten, but mine was plenty sweet without added sweetener, so taste, and if necessary, add sugar to sweeten. Combine all fruit in a bowl, and serve with cinnamon chips.