Blueberry Swirl Cheesecake

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Preheat oven to 325 degrees. Line one baking sheet with foil and line one 9 inch spring form with parchment paper and spray lightly with nonstick spray, set aside.

First you are going to want to make your blueberry swirl and topping so it can cool while you make the cheesecake crust and batter

Blueberry Swirl and topping

2 tsp cornstarch

1 tsp lemon juice

1 Tbsp warm water

2 cups frozen(defrosted) or fresh blueberries

2 Tbsp sugar

In a small bowl stir cornstarch, lemon juice and warm water until you have a paste, set aside. In a pot add blueberries and sugar, over medium heat, warm blueberries and sugar until the blueberries begin to release there juices,stirring constantly should take about 3-5 minutes. Stir in your cornstarch paste continuing to stir for another 2-3 minutes. Remove from heat and strain juice into a bowl and separating  the cooked berries. The juice will now become your swirl and the berries will become you topping (if you have any juice left after swirling, just stir it back in with your berries and set berries in fridge overnight to use as your topping) Let juice (swirl) cool while you make the cheesecake batter.



2 cups graham cracker crumbs

2 Tbsp sugar

1/2 cup butter,melted

In a medium bowl toss graham cracker crumbs and sugar together, add melted butter and stir until all crumbs are moistened. With the back of a spoon press crumb mixture about 1/4 of an inch up sides of already prepared spring form pan and then press the rest into the bottom of the pan. Place crust in the freezer while you prepare the batter.


Cheesecake Batter~

32 ounces cream cheese, room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

2 Tbsp vanilla

3 eggs, room temperature

1 cup sour cream

In the bowl of mixer whip cream cheese until fluffy. Add sugar, cornstarch and vanilla and continue to beat until combined well, turn mixer all the way down to lowest speed and add eggs one at a time mixing just until combined. With a rubber spatula stir in sour cream. Pour batter into your already prepared crust, now you are ready to Swirl!!

Using a teaspoon drop teaspoons of your blueberry juice on to the top of your cheesecake batter, once you have your blueberry juice on top of the batter use a butter knife or wooden skewer to swirl the blueberry juice into the top of the cheesecake. Once your cheesecake is swirled place on top of already prepared baking sheet and bake at 325 degrees for 75-80 minutes or until cheesecake is just slightly jigglie in the center. Remove from oven and let cool for 15 minutes. After 15 minutes rum knife around edge of cheesecake and then continue to cool for another 45 minutes.


After your cheesecake has cooled on the counter for 45 minutes, place in fridge and let set overnight.

When you are ready to serve…remove cheesecake from spring form pan and place on a cake board, and top with your already prepared the day before blueberries. Keep refrigerated until ready to serve and ENJOY!!



Dutch Apple Pie

 Preheat oven to 400 degrees

For the Crust~

1 cup flour

1/2 tsp salt

1/3 cup shortening

2 to 3 Tbsp really cold water

In a medium bowl mix flour and salt. With a pastry cutter, cut in shortening until you get small pea size crumbs, sprinkle with water 1 Tbsp at a time, tossing with a fork until flour is moistened adding more water as necessary. Gather into a ball and then shape into a flattened round on a lightly floured surface, then wrap in plastic wrap and place in fridge for 45 minutes. After your crust has been refrigerated for 45 minutes using a floured rolling pin roll out your crust into a circle larger than your 9 inch pie plate. Place crust into pie plate and flute edges if desired.


8 cups sliced apples (I used four cups granny smith and 4 cups red envy)

1/2 cup sugar

1/4 cup flour

1/2 tsp cinnamon

1 Tbsp lemon juice

Peel, core and slice thin apples and place in a large bowl, add sugar, flour, cinnamon and lemon juice, toss to coat. Place apple mixture into your already prepared pie crust.


1/2 cup butter, softened

1 cup flour

2/3 cups packed brown sugar

1 Tbsp sugar

1/4 tsp cinnamon

In medium bowl use your pastry cutter to cut butter, flour, brown sugar, sugar and cinnamon together until crumbs form. Place on top of your apples, pressing lighlty

Bake pie at 400 degrees for 45-55 minutes or until pie crust and topping are deep golden brown.

Serve warm and top with a scoop of French Vanilla Ice Cream. ENJOY!! 🙂


Chile Jack Chicken

Preheat oven to 350 degrees. Lightly spray a baking dish with nonstick spray.

3 boneless, skinless Chicken Breasts

1 can or fresh roasted Whole Hatch Chile’s or Ortega green chile’s

6 slices pepper Jack cheese

1 (14 oz) can green enchilada sauce or verde sauce

First you are going to need to butterfly your chicken breasts, cutting them 3/4 of the way through to make a pocket. Stuff each chicken breast with a couple chile’s and a piece of peperjack cheese.

In your Baking dish pour about half of your green enchilada sauce in the bottom. Place stuffed chicken breasts in your baking dish on top of the sauce. Top with the remaining enchilada sauce and remaining piece(s) of cheese.

Bake at 350 degrees 45-60 minutes or until chicken is cooked through and is no longer pink. Serve with a side of Spanish Rice and ENJOY!! 🙂

Baby Dilly Carrots


1- 1 lb bag of baby carrots

1 beer

2 Tbsp butter

1 Tbsp chopped fresh dill

In a stock pot place beer , bring to a boil. Place baby carrots into steamer basket place into boiling beer and place lid on, steam for 8 to 10 minutes. In a glass bowl place butter and dill. Once carrots are done steaming drain and transfer carrots to bowl toss until coated and ENJOY