Sunday, August 22, 2010

Pie and chowder!

I was out of town last week so all I wanted to do this weekend was cook!

First up.. for my parent's Sunday dinner I brought Carol's Blueberry Lemon Chiffon Cheesecake. Carol is a dear relative and she is an excellent cook! She put this recipe together and shared it with me. This crust was the first thing I made with my Cuisinart and boy was it easy! For some reason I have been intimidated by the machine but now I do not see how I have lived without it! I also do not see how I could ever eat ready made graham cracker crusts again!
(pardon the paper towel.. the topping kept leaking out of the pan...)


Carol's Blueberry Lemon Chiffon Cheesecake
Crust:
8 sheets honey graham crackers
1/4 cup melted butter
1/4 cup sugar


Mix all ingredient in food processor. Press in bottom and up sides in 10-inch pie plate. Bake at 350 degrees for 5-7 minutes. Let cool.


Topping:
1/2 cup sugar
dash of cinnamon
1 tbsp cornstarch
1/8 cup water
1/8 cup lemonade concentrate
3/4 pound washed blueberries


Mix first 5 ingredients (sugar through lemonade concentrate) in a saucepan and heat to a boil, stirring constantly until thickened. Turn off heat and stir in blueberries. Let sit to allow some blueberries to pop and to thicken and cool.


Cheesecake:
1 can sweetened condensed milk, cooled in refrigerator
2 - 8 oz packages 1/3 less fat cream cheese, softened
6 oz lemonade concentrate
1 tsp vanilla
9 oz Cool Whip, softened


Beat condensed milk for several minutes. Add cream cheese, lemonade concentrate and vanilla and beat until well blended. Fold in Cool Whip until just blended. Mixture will be thick.


Spread cream cheese mixture into crust, piling high and leaving a slight indention in the center. Add topping and refrigerate until serving.



For lunches this week I made Summer Squash and Corn Chowder. Changes I made (everyone knows I make changes!):
  • skipped the bacon
  • added 3 red potatoes. I diced the potatoes and sauteed in olive oil for several minutes while I prepped the rest of the vegetables.
  • used yellow onions instead of green, and added the onions, squash and celery to the potatoes to soften.
  • used 4 ears of fresh corn rather than frozen corn.
  • added twice as much fresh thyme since I have it in my herb garden and I love thyme.
  • added salt to both the potatoes and when I added the rest of the vegetables. I then just needed a little more at the end.

This is a very tasty, sweet hearty chowder that should freeze well.

1 comment:

  1. hi.. just dropping by here... have a nice day! http://kantahanan.blogspot.com/

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