Oatmeal Cookie Cheesecake Bars Studded with Blueberries.

Earlier this month I was faced with ten pounds of blueberries to either eat fresh, bake with, or freeze. While searching for blueberry recipes I found lots of breads, muffins, and pancakes. And then I saw these. You know I'm interested in a recipe when I have it bookmarked and in my mouth in less than 24 hours!

Think oatmeal cookie meets blueberry studded cheesecake! Add a scoop of vanilla ice cream and indulge! And, yes, these will be served in my house again.

Oatmeal Cookie Cheesecake Bars Studded with Blueberries

(Adapted from The Art of Two Tarts)

Oatmeal Cookie Crust & Topping:

1 cup butter

1 1/2 cups brown sugar

2 eggs

1 teaspoon vanilla

1 3/4 cups flour

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1 tsp ground nutmeg

3 cups oatmeal

Cream butter and sugar. Add eggs and vanilla. Beat until combined. In a separate bowl, combine dry (remaining) ingredients and slowly add to butter/sugar/egg mixture. Separate cookie dough so that you have 3/4 for the crust and 1/4 for the topping. Press the crust portion evenly into a 9x13 baking dish. Reserve the topping portion for later.

Cheesecake Filling:

12 ounces cream cheese (softened)

1/2 cup sugar

2 eggs

2 tsp lemon juice

1 tsp vanilla

4 cups blueberries

Beat the cream cheese and sugar until light and fluffy. Add the eggs, lemon juice, and vanilla. Beat until combined. Spread cheesecake mixture evenly over the top of the prepared crust. Drop blueberry over the cheesecake filling. And finally, drop small clumps of reserved cookie dough as the final layer.

Bake for 50 minutes in a 350 degree oven. Cool to room temperature and store in the refrigerator. Enjoy cold (and with ice cream).

Supreme Pasta Salad.

I first had this pasta salad about five years ago when a co-worker brought it to a pot luck. See, I told you in my last post that pot lucks are THE BEST for new recipes! The best part of this recipe - it's perfect every time no matter which vegetables are in season or you have on hand. The magic ingredient - McCormick's Salad Supreme.

Supreme Pasta Salad

(adapted from McCormick)

1 box of your favorite pasta (about 12 ounces) (cooked according to package directions)

4 cups of fresh chopped vegetables (think broccoli, pepper, carrot, cauliflower, zucchini, tomato, cucumber, radish, onion - anything!)

1/2 package mini pepperoni

1.5 cups of italian salad dressing

4 teaspoons McCormick Salad Supreme seasoning

Toss all ingredients together. Store in the refrigerator.

This dish can double as a side dish or main dish. All those vegetables make it more than filling. And it can be made vegetarian by eliminating the pepperoni without losing any deliciousness. It comes together quick and is the perfect way to use of the bits of vegetables you have sitting around.

Tangy French Dressing.

One of the best things about pot lucks and attending other people's parties: the opportunity to try new things and learn new recipes.

As I thought about the lettuce taking over my garden and my grandfather's upcoming 80th birthday party I recalled attending my friend's "Salad Party" a couple years ago. Any salads were game! Pasta salad, lettuce salad, fruit salad. You name it, she had it! This included a homemade french dressing for the lettuce salad.

Through the magic of facebook I connected with her (hi Jacki!) and had the recipe in no time! I adapted it the ingredients I had on hand and viola!

Tangy French Dressing

Recipe Adapted from JW

1/4 cup white vinegar

1 teaspoon Worcestershire sauce

2 tablespoons brown sugar

1 teaspoon dried garlic

1/4 cup ketchup

3/4 cup vegetable oil

Place all ingredients into a shake proof container. Shake until combined. Refrigerate until ready to use. Shake again. Drizzle over your favorite greens!

Baked Pasta with Meatballs.

As much as I love brats, burgers, and steaks on the grill. As much as summer means potato salad and baked beans. I was hungry for some comfort food. Something that would made my oven work. Something that would go well with the spinach strawberry salad that I had ready to go.

I headed over to For the Love of Cooking knowing that I would find something wonderful. After bookmarking several recipes I decided to go with a baked ziti of sorts.

Baked Pasta with Meatballs

(Adapted from For the Love of Cooking)

Sauce:

2 teaspoons olive oil

3 tablespoons dried onion

3 medium sized mushrooms (thinly sliced)

4 teaspoons dried garlic

1 quart crushed tomatoes

1 quart tomato sauce

1 small can tomato paste

(This is my standard from my canned tomatoes - you could also use 1-28 oz. can of crushed tomatoes, 1-15 oz. can of tomato sauce)

1 teaspoon balsamic vinegar

1 teaspoon dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon white sugar

1 pinch of red pepper flakes

salt & pepper to taste

Heat the oil in a slow cooker. Add the mushrooms and saute until tender. Add the remaining ingredients and allow to cook on low for 3-4 hours.

Meatballs:

1 pound ground beef

3 medium mushrooms (diced into small pieces)

2 tablespoons dried onion

1/4 cup Italian style breadcrumbs

1 teaspoon dried garlic

1 egg

1 teaspoon dried basil

1 teaspoon dried parsley

salt & pepper to taste

Combine ingredients and mix well. Form into small meatballs. Cook in a large skillet over medium heat until browned on all sides. Remove from skillet and add to the tomato sauce.

Pasta:

1-box favorite pasta

2 cups shredded mozzarella cheese

1 cup shredded Parmesan cheese

1 tablespoon fresh basil (chopped)

Prepare pasta according to package instructions. Combine pasta with sauce. Add half of the mozzarella and Parmesan cheeses. Pour pasta mixture into a 9x13 baking dish. Top with remaining cheeses and chopped basil.

Bake in a 350 degree oven for 30 minutes.

This recipe did not disappoint! It's a nice variation on spaghetti and meatballs or traditional baked ziti. The meatballs are delicious and smell so good when cooking. And who doesn't love melted cheese!!

Banana Cream Pie.

This is the easiest banana cream pie out there. And if you were to ask, I'd tell you it was the best banana cream pie out there! Another great thing about this pie recipe - it makes two pies! You can make one for a friend and keep one for yourself. Although, I bet you friend wouldn't complain about having two!

Banana Cream Pie

Adapted from The Girl Who Ate Everything

Crust:

2 1/2 cups crushed pretzels

1/2 cup sugar

1 cup butter (melted)

Combine all ingredients and divide for two pies. Grease the bottom and up the sides of a pie plate. Press the mixture on the bottom and up the sides of prepared pie plate. Refrigerate while preparing the pie filling.

Filling:

1 small box of vanilla instant pudding

1 cup cold water

1 14 ounce can of sweetened condensed milk

Piles and piles of slices banana (about 4 small or 3 large)

1/2 pint whipping cream (whipped)

Combine vanilla pudding mix, water, and milk. Fold in whipped cream until well combined.

Remove pie crusts from the refrigerator and place banana slides evenly between the two pies. Top each with half of the prepared filling.

Topping:

1/2 pint whipping cream

1/3 cup powdered sugar

Whip cream and sugar until peaks from. Top each pie with half the topping.

Looking to make this easier? Buy a pre-made pie crust (graham, chocolate, etc). Buy cool whip instead of heavy whipping cream.

It will be enjoyed any way you decide to make it. So go ahead, enjoy some dessert in this steamy heat without turning the oven on!

Chicken Burgers Milanese.

As you can probably guess, I collect recipes. I collect them from blogs, food websites, friends, family, and magazines. Every now and then I go through my files and toss/delete things that are no longer of interest, things I've made, but didn't fall in love with, and anything that is duplicate. At the same time I am reminded of recipes I want to try...

Chicken Burgers Milanese is one such recipe. It seemed easy enough for a week night supper and it had been a while since I'd actually gotten to do something productive in the kitchen. I was so set on making these that I went to the grocery store specifically for the ingredients - something I very rarely do. My special trip - worth it!

Chicken Burgers Milanese

(adapted from Red Book Magazine)

1 lb ground chicken

1 cup shredded zucchini

1 cup grated parmesan

1 tablespoon dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons dried italian-seasoned breadcrumbs

cooking spray

1 tablespoon olive oil

1 tablespoon garlic infused oil

1 tablespoon balsamic vinegar

salt & pepper

3 cups mixed baby greens

1 tomato (diced)

Mix chicken, zucchini, cheese, oregano, salt, and pepper in a bowl. Once mixed, form 4-5 patties. Sprinkle one side of the burgers with breadcrumbs.

Spray a skillet with oil spray over medium heat. Lightly spray the breadcrumb side of the burger and place in skillet breadcrumb/spray side down. Cook for about 5 minutes or until golden. Flip burgers and repeat with the other side.

Prepare salad by tossing the mixed greens, tomatoes, vinegar, oil, salt and pepper. Put each burger on half a bun, top with salad and remaining half of bun.

Sugarplum's Mayan Mudslide Brownies.

The wait for a recipe is so worth it today. These amazing little things are so good - even better paired with vanilla ice cream. Mmmm.

Mayan Mudslide Brownies

(adapted from Emily @ Sugar Plum)

1/4 cup butter

4 ounces Baker's semi-sweet chocolate (chopped)

1 teaspoon instant coffee mix

1 cup flour

2 tablespoons Hershey's unsweetened cocoa powder

3/4 teaspoon baking powder

1/4 teaspoon sea salt + 1/8 teaspoon sea salt

1 avocado (peeled & pitted) - trust me - it's OK!

1/2 cup granulated sugar

1/2 cup brown sugar

1 teaspoon vanilla

1 egg

1 cup semi-sweet chocolate chips

1 cup salted cashews

3/4 cup canned dulce de leche (I really hope you can find this ingredient. I could not, so I made my own "dulce de leche" with sweetened condensed milk. I tried baking it - it worked OK. I tried microwaving it - it worked GOOD but was a mess!! I think you could also use a caramel sauce....

Preheat oven to 375 degrees. Line an 8x8-inch baking dish with parchment paper.

Melt butter in saucepan over medium; turn heat off, add chopped chocolate and instant coffee. Stir until melted and smooth. Remove from heat and set aside.

In a separate bowl, stir together dry ingredients (including only 1/4 salt and excluding the sugars) until well combined. Use a mixer on medium speed to beat the avocado until creamy. Add granulated sugar and brown sugar. Beat until well combined. Beat in vanilla and egg then beat in the melted chocolate mixture until well combined. Slowly beat in dry flour mixture.

Spread batter in baking dish. Sprinkle half of the chocolate chips and half of the cashews over the the batter. Bake 15 minutes. Remove from oven and drizzle with warmed dulce de leche. Sprinkle with remaining chocolate chips and cashews. Sprinkle with remaining salt. Return to the over for an additional 10-15 minutes. Cool and enjoy.

I really hope you try these!!! I know the avocado might be intimidating, but it is so worth it!!! So, so, so worth it! The sweetness, the saltiness, the chewiness. Yum.