Raspberry Cheesecake Crumble

Tuesday, September 20, 2011

There is something that happens to me when the weather starts getting a little cooler. The leaves begin to change color, Saturdays are football days, and I bake. Part of the reason I do this is to use all the great fresh fruit and vegetables that I have grown or received. So when I got some great raspberries I new I had to make something sweet. I love raspberries and have great memories picking them at my grandma's when I was younger. This crumble, is a great dessert and makes a lot. Give it a try and let me know what you think.

Raspberry Cream Cheese Crumble

2 cups of flour
1/2 cup brown sugar
1/2 cup rolled oats
1/8 cup of milled flax seed
1 cup of melted butter
Preheat oven to 350 degrees.  Mix together and press firmly into a 9×13 baking dish.  I lined my with tin foil before starting.  Then bake for 15 minutes.
While that is baking make the Cheesecake mixture and the crumbles.
Cheesecake Filling
Three 8 ounce packages of cream cheese
1/2 cup sugar
3 eggs
1 teaspoon of almond extract
Mix in a bowl until smooth.  Then pour over baked crust.
2-3 cups of slightly smashed raspberries mixed with 1 tablespoon of sugar.
Crumble Topping
1 cup of brown sugar
1/2 cup of flour
1/2 cup rolled oats (quick oats)
1/2 cup smashed graham crackers
1/2 cup softened butter
Mix together and crumble with hands.
Spoon raspberries over the top of the cheesecake.  Then sprinkle the crumble over that.  Bake in oven for 40-45 minutes.  Let it cool in refrigerator, the longer the better. 

Rate the Plate

Thursday, September 8, 2011

My great friend has started a blog that is so fantastic. On date night my man and I refer to it, to see what eatery we should consider. She and her adorable family (I am madly in love with her 2 year old) all rate different eateries in the area. Also when they are out of town they rate the places they go.  She also tells you all the deals out their for restaurants and where to find them. LOVE HER! She is really great at updating, better than I am. So check it often.  www.ratetheplateutah.com 

Tomato & Basil Chicken and Cashew Rice Pilaf

Monday, September 5, 2011

My garden is overflowing with basil. I have been searching for recipes that uses this great stuff.  I had this for the first at my cousin's home, and I loved it. This is her sisters recipe.  It was so simple with such great flavors. The chicken is great, but the rice is ridiculously good. The crunch of the cashews is so great.  Give it a try and you won't be disappointed. 

Tomato and Basil Chicken 
by Stephanie Jensen

1 T. Butter
1/2 c. finely chopped onion
1 can (14 oz.) Italian seasoned tomatoes (if not already cut up, coarsely chopped)
1/2 c. julienned FRESH basil leaves
1/2 tsp salt
1/2 tsp freshly ground pepper
4 boneless, skinless chicken breast halves
1/2 c. heavy whipping cream

Preheat oven to 450 degrees. Heat butter in skillet. Add onion and cook over medium heat until translucent, 5 min. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5-10 min. Add cream and bring to boil; boil until slightly thickened, approx 3 min. Stir in basil, salt and pepper. Arrange chicken in shallow baking dish; pour sauce on top. Bake for 20-25 min.(Serves 4)

Cashew Rice Pilaf
by Stephanie Jensen

1/4 c. butter
1/3 c. finely chopped onion
1 c. uncooked regular long grain rice
2 c. chicken broth
1/2 - 1 tsp salt
1/2 c. cashews, coarsely chopped
1/4 c. chopped FRESH parsley

In large saucepan, melt butter. Sauté onion until soft. Add rice; stir until coated. Stir in broth and salt. Cover; simmer 24-30 minutes until rice is tender and liquid is absorbed. Stir in cashews and parsley.(Serves 4)

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