Super Quick and Easy Blueberry-Banana Cheesecake

The first time I tasted this I just couldn't believe how fantastic the combination of blueberries and bananas tasted...it's a slice of heaven. I now put blueberries and bananas on my cereal in the morning! This is pretty darn quick and easy. Your kids would love to get into the act on this one.

Yield: 2 cheesecakes

12 Ounces Cream Cheese, at room temperature
2 Teaspoons Lemon Juice
3/4 Cup Sugar
1 Teaspoon Vanilla Extract
8 Ounces Cool Whip®
4 Each Bananas, sliced
1 Can Blueberry Pie Filling
2 Each Graham Cracker Crumb Pie Crusts

1. Using an electric mixer, beat together first 4 ingredients, then fold in Cool Whip.
2. Place slices of 2 bananas on bottom of each pie crust.
3. Pour cream cheese mixture over bananas.
4. Spoon half can of blueberry pie filling over each pie.
5. Refrigerate for at least 4 hours before serving.

Kitten’s Banana-Almond Streusel Muffins

Recipe courtesy of Kittencal


These muffins bake moist and high with a wonderful banana almond flavor… a long time favorite recipe I still make to this day, depending on the size of bananas, the yield may vary slightly.

Yield 12 muffins

Ingredients:

1-1/2 cups all-purpose flour

1-1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon (can increase to 1 teaspoon)

1/4 to 1/3 cup chopped almonds

3 large ripe bananas, mashed

2 teaspoons vanilla

3/4 cup sugar

1 large egg, slightly beaten

1/3 cup melted butter

1/3 cup chopped almonds

STREUSEL

1/4 cup all-purpose flour

2/3 cup brown sugar

1 teaspoon cinnamon

2 tablespoons soft butter

Instructions

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Line 12 regular size muffin tins with paper liners.

For streusel topping; in a bowl combine the flour with brown sugar and cinnamon; using your fingers blend in the butter, then mix in the chopped almonds; set aside.

For muffins; in a large bowl combine flour, baking soda, baking powder, salt, cinnamon and chopped almonds.

In a medium bowl whisk melted butter with sugar, egg and vanilla until well combined then mix in the mashed bananas until blended.

Using a wooden spoon, mix in the wet mixture into the flour mixture until just combined (do not over mix. Small lumps in the batter are okay).

Divide batter evenly between each muffin tin.

Sprinkle prepared streusel mixture over the top of each muffin.

Bake for 20-22 minutes or until muffins test done.

Fresh Strawberry Pie

This is delicious and very easy to make. Enjoy!

1 9″ pie shell, baked
1 quart fresh strawberries, washed and hulled
1 cup sugar
3 tablespoons cornstarch
whipped cream
confectioners sugar

Take a little more than half of the berries and mash them in a bowl with sugar and cornstarch. Place the mixture in a double boiler and cook until it thickens and becomes a glaze. Remove from heat. Take all but 4 of the remaining berries and slice them lengthwise. Place slice berries on the bottom of the cooked pie crust. Pour cooked berries over and let set. When completely cool and ready to serve, cover entire top with whipped cream. Dip the last 4 berries in confectioners sugar and use to garnish the pie.

Watermelon & Cucumber Gazpacho with Blackberry Jalapeño Pico

Recipe by Chef Benjamin Cadmus, Executive Chef for the U.S. Senate

5 Cups Chopped Seedless Watermelon
1 Medium Cucumber, Peeled & Seeded
1/2 Cup Orange Juice without Pulp
1 Ounce Olive Oil
1 Shot Texas Pete Hot Sauce
Juice of 1 Lime
Salt & White Pepper to Taste
1 Ounce Honey

Place all ingredients in blender and blend on high speed until uniform. Then cover and refrigerate for an hour.

1 Pint Blackberries
1 Jalapeño, Seeded & Sliced on a Bias
1/2 Bunch Mint, Picked
2 Scallions, Cut Thinly on a Bias, Both White & Green Parts
12 Red Grape Tomatoes, Halved
12 Yellow Grape Tomatoes, Halved
1/4 Red Onion, Small Dice
Juice of 1 Lime
1/2 Ounce Olive Oil
Salt to Taste

Gently toss ingredients together and spoon in the middle of bowl. Then pour soup mixture around it in bowl.

Chocolate Fondue Recipe

Please welcome guest author Garrett McCord.

Fondue has finally made a comeback, as most culinary fads eventually do, but this time with a bit of spark. Back in the seventies a party wasn't groovy unless a fondue pot was rolling. Nowadays, fondue fountains and fondue restaurants are all the rage but few people seem to be doing them at home, which is a shame considering how easy (and cheap) it is. Fondue gatherings are also a great chance to be interactive at the table and even those who don't cook can enjoy the simple play of dipping and eating.

Chocolate fondue in particular is laughably simple. Melted chocolate becomes the base for infinite varieties of dippables. Plus the chocolate can easily be flavored to perk the senses and create astounding flavors and variety. While great for a party, chocolate fondue is also the perfect way to end a romantic meal at home. The set up can be done way in advanced and the only thing you have to do later is turn on a little flame to get your own flame burning.

Using a fondue pot isn't mandatory, but it does make it easier and adds a certain sense of class. If you are using a regular pot, once the chocolate is melted put an oven mitt down on the table and place the pot on top and begin to dip. The chocolate may cool rather quickly if it is in a regular pot. However if you are using a fondue pot, with a little flame underneath it, the chocolate will keep nice and warm, and melted much longer.

As for what to dip feel free to pick and choose; many people enjoy baked goods such as brownies, pound cake, marshmallows, and the ever lovely ladyfinger. Fresh fruit such as strawberries, pears, or bananas are always romantic and a bit healthier. And as always dried fruit such as apricots or large chunks of candied ginger make for a nice set-up.

Ingredients

• 12 ounces of dark chocolate (chips or roughly chopped if from a block)
• 8 ounces of heavy cream
• A pinch of salt
• Dippables such as strawberries, banana pieces cut into 1-inch chunks, dried appricots, candied ginger, apple pieces

Method

1. Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated.
2. Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.
3. Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dippables into the hot melted cream chocolate mixture. Eat immediately.
4. If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though and you may need to start a new pot.

Variations

Add a tablespoon or two of Bailey's Irish Cream to the chocolate. Other liquors such as Grand Marnier, Amaretto, or Kirsch are equally yummy.

Add a 1/2 teaspoon of cinnamon and ancho chili pepper for a nice Mexican Chocolate.

The contents of a vanilla pod or some vanilla extract are always a decadent touch to chocolate.

A good pinch of espresso powder can do wonders!

Orange zest or grapefruit zest is nice way to create a slightly fruity chocolate.

A few tablespoons of Torani flavoring syrups (the kind used for coffee or Italian sodas) can add a nice dimension of flavor as well.

White chocolate is always a nice change, and spiked with a little liquor or citrus zest becomes heavenly.

Steeping the cream for an hour beforehand and while heating it can add a nice subtle flavor, lemongrass for white chocolate or a bag of Earl Grey tea for dark chocolate are particularly stylish and contemporary.

Peach Melba

Here's a classic dessert from Antoine's Restaurant in New Orleans that will dazzle your guests. It does not get any easier than this one.

Serves 6

6 slices pound cake
3 cups vanilla ice cream
6 peach halves
1 cup grenadine syrup
2/3 cup chopped roasted almonds

Place a slice of pound cake in the bottom of each of six dessert bowls. top each with a scoop of vanilla ice cream (about 1/2 cup) and then a peach half, cut side down, on the ice cream. Pour over some grenadine syrup and sprinkle with chopped, roasted almonds.