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).

Caramel Chex Mix

I got this from the Crazy Daisy Blog and made a batch for neighbors/visiting teachees for Christmas...it was delicious and I was just glad that most of it was given away before I ate it all!!

1 pound butter

3 cups brown sugar

1 cup white corn syrup

2 (14 oz.) boxes of Chex cereal (I used one corn and one rice)

1 tsp. vanilla

1 tsp. baking soda

2 brown paper bags from your grocer's checkstand

First, open paper bags and place one inside of the other. Set aside. Cover table or counter top with wax paper. Spray with non-stick cooking spray. Bring the first three ingredients to a boil on the stove in a large kettle, stirring frequently so as not to burn. When everything is all melted and incorporated, take off of heat and add vanilla and baking soda. Stir until foamy. Pour over the double bagged Chex. Roll down top and shake well. microwave for 2 minutes and shake well. Microwave for 2 more minutes and shake again. Make sure to turn the bag on all sides each time you shake to spread the caramel. Open bag and check to make sure the caramel is spread evenly throughout the Chex. If not, shake it up again. However, you should be able to dump the Chex onto the sprayed wax paper. Gently spread the Chex a little. Give it a stir every once in a while as it cools, so that it doesn't dry in one huge clump.

Corned Beef and Cabbage in the Crock-Pot

2 pounds small red potatoes
2 cups baby carrots
1 onion, cut in large wedges
1 (3 lb.) corned beef brisket with seasoning packet
water
1/2 head of cabbage, cut in wedges
1/4 cup butter, melted
salt and pepper to taste

Place potatoes, carrots, and onions in a 5 to 6.5 quart Crock-Pot. Top with corned beef brisket; sprinkle with seasoning packet. Add enough water just to cover brisket. Cover with lid. Cook on high setting for about 8 hours or until meat is tender. Add cabbage wedges to Crock-Pot and continue cooking for about 15 minutes or until cabbage is tender.

To serve, remove corned beef from Crock-Pot; place on a platter and cut beef across grain into thin slices. Remove vegetables from Crock-Pot with a slotted spoon; place around the beef. Pour butter over vegetables, and salt and pepper to taste.