RECIPE OF THE WEEK
BLUEBERRY CHEESECAKE PIZZA
1 cup all purpose flour
¼ cup powdered sugar
½ cup butter, melted
One 8-oz. package cream cheese, softened
One 14-oz. can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla extract
½ cup sugar
2 Tbsp. cornstarch
½ cup water
2 pints blueberries
Combine flour and sugar. Add butter and mix well. Pat dough on 14” pizza pan. Bake at 350º for 10 minutes. Combine cream cheese, milk, lemon juice, and vanilla. Spread on crust. Chill.
Combine sugar and cornstarch in saucepan. Add water and mix until smooth.
Cook until thickened (about 5 minutes). Add blueberries. Cool. Spread blueberry mixture over cream cheese.
ROASTED GINGER GREEN BEANS
1 Tbsp. olive or canola oil
1 tsp. sesame oil
¾ tsp. salt
1 garlic clove, minced
¼ tsp. minced fresh thyme or dash dried thyme
1 pound fresh green beans
¾ tsp. ground ginger or Tbsp. Minced fresh gingerroot
In a large bowl, combine the first five ingredients. Add beans; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake, uncovered, at 400° for 16-20 minutes or until beans are crisp-tender, stirring occasionally. Sprinkle with ginger.
Yield: 4 servings
This recipe plus many others are in our cookbook that is for sale in the market.
These cookbooks are also available in the market |
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Apple Sampler |
Zucchini Sampler |