Lemon Blueberry Cheesecake Deluxe

This recipe looks pretty good!  Can you imagine bringing this to a house party?  Everyone would be asking for the recipe!

Ingredients 

Crust

2 boxes Lemon Cake Mix, reserve 1 cup

1/2 cup melted butter

2 beaten eggs

2 tsp vanilla extract 

Cheesecake center

1 cup of the reserved lemon cake mix

2 blocks, 16 oz, cream cheese

3 beaten eggs

2 tsp vanilla extract 

1/2 cup sour cream

1/2 cup sugar

1/2 cup whipping cream

1 cup milk

Topping

1 can Blueberry Pie Filling

Stuff you will need 

Mixing bowl

Spatula

Greased 9x13 Pyrex pan 

Stand mixer

Can opener

Spoon

Directions 

In you mixing bowl, add all the ingredients. Using the spatula, mix all the ingredients. 

This will create a dry dough.

Transfer to the greased 9x13 Pyrex pan and spread it out.  Pressing down as you go to create the bottom crust.

Using your stand mixer, add all the cheesecake filler.  

Once it is mixed, add this to you 9x13 Pyrex pan.

Bake at 325 F for about 1 hour, or until you see cracks starting to form on the cheesecake filler.

Allow to fully cool and come to room temperature. 

Empty the can of Blueberry Pie Filling over the cheesecake and spread it out as evenly as possible. 

Chill the cheesecake in the fridge for at least 4 hours.

Cut into squares and enjoy.

Original video:  

https://www.facebook.com/share/v/1JtUd559tQ/

No Fail Dumplings

I am not sure if I have ever met someone that doesn't like dumplings.

I know Mum would make an entire pot of dumplings for my middle brother as he didn't really like chicken soup.

Ingredients 

1 egg lightly beaten

1/2 tsp salt

1 1/2 tsp baking soda

1 1/2 cup all purpose flour 

1/2 cup milk 

Stuff you will need 

Mixing bowl 

Mixing spoon

Stew or soup

Directions 

Mix all your ingredients together. 

Using a spoon, grab dumpling sized portions and gently drop into your boiling soup or stew.

Cook for 20 minutes.

Christmas Jam

 🎄 Christmas Jam is a lovely, festive preserve that’s usually made with cranberries and strawberries, giving it a bright red color and a sweet-tart flavor. It’s spiced with warm holiday flavors like cinnamon and cloves. Perfect for spreading on toast, biscuits, or even serving with a cheese board.

Here’s a tried-and-true recipe:

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🎄 Christmas Jam Recipe

Ingredients (makes about 6 half-pint jars):

• 2 cups cranberries (fresh or frozen, chopped)
• 2 cups strawberries (fresh or frozen, chopped)
• 1 cup orange juice (or apple juice for a milder taste)
• 1 Tbsp lemon juice
• 4 cups granulated sugar
• 1 box (1.75 oz) powdered pectin
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground allspice

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Instructions:

1. Prepare fruit: Chop cranberries and strawberries. If you like a smoother jam, pulse them in a food processor.

2. Cook the fruit: In a large pot, combine cranberries, strawberries, orange juice, lemon juice, and spices. Bring to a gentle boil, stirring often.

3. Add pectin: Stir in the powdered pectin. Bring the mixture to a full rolling boil (one that can’t be stirred down).

4. Add sugar: Stir in all the sugar at once. Return to a rolling boil and boil hard for 1 minute, stirring constantly.

5. Check set: Remove from heat. Skim off any foam. If you want to test the set, put a spoonful on a chilled plate—if it gels, it’s ready.

6. Jar it up: Ladle hot jam into sterilized half-pint jars, leaving ¼ inch headspace. Wipe rims, apply lids and bands.

7. Process: Process jars in a boiling water bath for 10 minutes (adjust for altitude if needed).

8. Cool: Remove and let jars rest undisturbed for 24 hours. Check seals before storing.

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✨ This jam keeps about a year in sealed jars. Once opened, refrigerate and use within 3–4 weeks.

Deli-style chicken loaf using a meat press and a rotisserie chicken by ChatGPT

Can you make deli chicken loaf using a meat press and a cooked rototisserie chicken?

Yes—you can definitely make a deli-style chicken loaf using a meat press and a rotisserie chicken, though it will be a little different than starting with raw ground chicken. Since the rotisserie chicken is already cooked, you’ll be making more of a re-formed loaf than a traditional emulsified deli meat, but it can still slice nicely for sandwiches if done right.

Here’s a method:

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Deli-Style Chicken Loaf (using rotisserie chicken & meat press)

Ingredients

• 1 whole rotisserie chicken (meat removed, skin optional but adds flavor)
• 1–2 large eggs (binder)
• ½ cup chicken broth (or water)
• ½ cup dry breadcrumbs (or 3 Tbsp cornstarch for a smoother texture)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika (optional, gives deli look)
• 1 tsp salt (adjust, since rotisserie chicken is often seasoned)
• ½ tsp black pepper
• ½ tsp dried thyme or poultry seasoning

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Instructions

1. Prep the meat

   • Remove meat from the rotisserie chicken, discarding bones. You can include a little skin for flavor.
   • Roughly chop and place in a food processor.

2. Grind & bind

   • Add eggs, breadcrumbs (or cornstarch), broth, and seasonings to the chicken.
   • Pulse until the mixture forms a sticky paste (it should hold together when pressed).

3. Pack into press

   • Line your meat press with parchment or plastic wrap for easier removal.
   • Spoon the chicken mixture in, pressing down firmly to eliminate air pockets. Seal press tightly.

4. Cook

   • Since the chicken is pre-cooked, you’re just “setting” the loaf.
   • Place the press in a water bath (simmering, not boiling) at ~180°F / 82°C for 45–60 minutes, or until the loaf reaches at least 165°F / 74°C in the center.

5. Chill

   • Remove, cool slightly, then refrigerate overnight under pressure. This step is key for it to slice cleanly.

6. Slice & serve

   • Use a sharp knife or slicer for thin deli-style slices.

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👉 This will give you a firm, sliceable loaf with a classic deli chicken flavor, even though you’re starting from a rotisserie bird.

Crockpot Chicken Spaghetti

Crockpot Chicken Spaghetti 

3 Chicken breasts

20oz cream of chicken

16oz cooked spaghetti

1 can rotel

16oz shredded Colby Jack cheese

1 tbsp minced garlic

2 tsp paprika

1/4 cup sour cream

Salt, pepper, garlic powder, Italian seasoning too taste

Optional* 1/2 chopped onion

Place chicken, cream of chicken, rotel, minced garlic, onion*, and all seasonings in crockpot on low for 4 hours or til chicken hits 165°.

Remove chicken and chop or shred to bite sized pieces and return to crockpot.

Add all cheese, cooked and drained pasta, and sour cream stirring til combined.

Season more as needed till it’s to your liking.

Optional garnish with parsley.