Blueberry No Bake Cheese Cake Bars

Blueberry No Bake Cheese Cake Bars

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pretty isn’t it?  And perfect for summer!  My blueberry no bake cheesecake bars are to die for.  This is a keeper my friends!

 

Blueberry No Bake Cheese Cake Bars

 

Shortbread Crust 

2 sticks (1 cup) butter, softened at room temperature

1/2 cup sugar

1 teaspoon vanilla

2 cups flour

1/8 teaspoon salt

 

Preheat oven to 400 degrees. Line 9 x 13 pan with parchment paper leaving some to overhang so you can use to lift the cheese cake bars out.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In mixing bowl, with the whisk attachment, cream the butter until fluffy and light in color. Add sugar and continue to beat, 3 to 4 minutes if using a stand mixer, a minute or two longer if creaming with a hand-held. Stop and scrape down the sides of the bowl now and then. Add vanilla and salt and beat until just incorporated.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the flour to butter mixture. If using a stand mixer, switch to the paddle attachment and mix until the flour is just incorporated and dough forms clumps. If using a handheld, switch to the regular beaters. Scrape down the sides and incorporate any loose flour with the spatula.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Press into and slightly up the sides of 9 x 13-inch pan. Lightly prick the surface with a fork. Bake at 400 degrees for about 18 minutes, or until crust is set. The crust should still be fairly pale but slightly golden. Remove from oven and allow to cool completely before filling.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For the No Bake Cheesecake:

2 ¼ cup cream cheese (2 bricks)

⅔ cup sugar

½ lemon (juiced)

¼ teaspoon vanilla extract 

Pinch of salt

1 ⅓ cup heavy cream 

In the bowl beat cream cheese with a hand mixer until softened and smooth. Add sugar and continue to beat until no visible sugar granules remain. Add lemon juice, vanilla and salt. Beat to combine.

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

Switch to whisk beaters and add cream to bowl. Whisk on medium high until stiff peaks form.

Pour cheesecake filling on the completely cooled crust and spread out with a spatula.  Refrigerate for at least an hour.

 

 

 

 

 

 

 

  

 

 

 

For topping

1 cup blueberry Jam and water for thinning

2 tablespoons coarse sugar

In small saucepan heat jam over medium heat until melted. Add water for thinning to the consistency you want.  I make my topping very thin but you might like it thicker. 

Sprinkle topping with sugar and top with blueberries. 

  

 

 

 

 

    Cutting and Serving

When ready to cut the bars, use the parchment paper to lift them out of the pan and transfer to a cutting board.

For clean and smooth edges: Run your knife under hot water, wipe with a clean kitchen towel and cut. Repeat for each cut.

Top with more blueberries if desired. Enjoy !

  

 

 

  

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Philly Cheese Steak Calzone

Philly Cheese Steak Calzone

Ever had one of those days where you couldn't decide if you wanted to order pizzas or steak subs from your local sub shop? Happens to me all the time. Then I remember those homemade steak and cheese calzones that I made and put in the freezer!  I just take them out of the freezer and pop them in the oven and in minutes, I have the perfect combination of a deep dish pizza and a cheesy steak sub.  Oh these are so good! 

Philly Cheese Steak Calzone

1 (10 oz.) package refrigerated pizza dough
2 pounds flank or skirt steak, sliced into strips or pieces

1 tablespoons olive oil

1 tablespoons butter
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1/2 cup onion, sliced very thin or finely chopped
2 tablespoons fresh parsley, chopped
1/2 cup diced green pepper (optional)
1/2 cup sliced shiitake mushrooms (optional)

Preheat oven to 400 degrees.  Line a baking pan with parchment paper and then spray lightly with non stick cooking spray or use a silicon mat.

In a large skillet, melt olive oil and butter and saute steak over medium high heat until brown on all sides. Season to taste with salt and pepper and transfer to a paper towel lined paper plate and set aside.

In the same skillet, sauté onions until tender.  If using green pepper and mushrooms, add them in at the same time and cook until tender.  Set aside.

Roll your pizza dough into a large circle and lay on your lined baking sheet.  It will not fit your pan but remember, you are going to fold it over.

Sprinkle 1/2 of both cheeses evenly over half of the dough, making sure to leave a 1/2-inch border all around the edges. Pat down your steak with a paper towel to remove excess oils and begin laying the strips or pieces on top of cheese in an even layer. 

 Then layer the steak over the cheese and top with onions (and mushrooms/peppers if you used them). Next layer the remaining cheese over the meat and onions, peppers and mushrooms.

Fold the uncovered half of  dough over all the toppings and use your fingers to firmly press and seal the edges together. 

Topping

1/4 cup of freshly grated Parmesan cheese

1 teaspoon of chopped fresh parsley

2 tablespoon of butter,melted
1 tablespoon of garlic powder

Mix melted butter and garlic powder. Brush evenly over the calzone and sprinkle generously with Parmesan and parsley. Cut three small slits in the top to allow steam to escape while baking.  

Place in oven and cook for 15-20 minutes, or until golden and crispy, and cheese has melted. Let cool for 5-10 minutes. Serve as is or with a nice marinara or pasta sauce.

Photography is the property of and copyrighted to ©Welcome Home.

Beef Merlot

We had a snow day last week that was supposed to be significant but nothing really came of it….other than this rich and hearty comforting stew!   I usually don’t cook with a lot of wine but this time I decided that I wanted a richer deeper flavor to my stew. So I looked in the pantry and there was a bottle of unopened Merlot that a guest had brought for dinner one night.   Instead of making my Mom’s country beef stew, I made this traditional French stew and it turned out so delicious.  The wine cooks off of course but it leaves an incredible thick, rich sauce and make this stew unlike any you’ve  ever had!   This one is a keeper!

Beef Merlot

4 lbs. chuck roast, cut into 2 inch cubes

1 large onion, sliced

10-12 baby potatoes, unpeeled

5 cloves garlic, minced

2 strips bacon, diced into pieces

2 carrots, sliced into rounds

1 tablespoon of tomato paste

3 tablespoons olive oil

1 bay leaf

1 ½ cups Merlot Wine (or other dry red wine)

Beef broth to cover the meat once browned

16 ounces Shitaki mushrooms, halved if really large

2 tablespoons cornstarch mixed into

1/2 cup water

Salt and black pepper to season

Rinse whole baby potatoes and boil until tender.  You can also use the microwave to cook them until tender if preferred.  Set aside.

Brown the beef cubes in olive oil in a large stew pot or Dutch oven until nicely browned.  Set aside in a bowl.

Add a little more oil if needed and sauté bacon in until crisp. Next, add the diced onion and minced garlic and sauté until the onion softens and the garlic becomes fragrant. Add the tomato paste and stir it around for about a minute or so.

Add the bay leaf and wine, stirring to scrape up all those browned bits in the bottom of the pot.

Return the meat to the pot along with any accumulated juices and then add just enough beef broth to cover the meat. 

Add the sliced carrots and bring the stew to a boil. Reduce heat to low and simmer for 2 hours or until the meat and carrots become very tender.

  

Once the meat is fork tender, add the mushrooms and potatoes and simmer on low heat for an additional 20-30 minutes.

Finally, make a slurry by adding the cornstarch with the cold water and whisk well. Pour into stew and stir until thickened.  Season with salt and pepper to taste.   

Serve with a crusty bread or homemade biscuits for dipping!