Lemon Berry Angel Roll

Lemon Berry Angel Roll

1 package (16oz) Angel food cake mix
¾ cup powdered sugar, divided
1 ½ cups strawberry ice cream topping, or homemade strawberry jam, or seedless raspberry preserves
1 package (8oz) cream cheese, softened
1 cup fresh raspberries or sliced strawberries
1 lemon
7 drops yellow food coloring
1 container (8oz) frozen whipped topping, thawed
Fresh raspberries, for garnish (optional)
Lemon slices, for garnish (optional)

Preheat oven to 350 degrees. Line a long piece of parchment paper onto the bottom and up sides of BAR pan (jelly roll style).

Prepare cake mix according to package directions; pour batter over parchment, spread evenly. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove from oven.

Sprinkle ½ cup powdered sugar over cake. Place a new sheet of parchment paper over cake. Place cooling rack upside down over new piece of parchment paper (using hot pads because the pan is still very hot) carefully turn cake out at once. Remove pan and parchment from the bottom of cake. Starting at one short side, roll up cake in parchment. Cool completely on cooling rack.

Unroll cake and transfer to a large cutting board; discard parchment paper. Spread cake with ice cream topping, homemade jam or preserves. Combine cream cheese and remaining ¼ cup powdered sugar in bowl; mix well; zest lemon and juice lemon. Add zest and juice to cream cheese mixture. Add food coloring; mix well. Fold in thawed whipped topping. Gently spread over ice cream topping. Top with 1 cup raspberries or sliced strawberries. Re-roll cake.

Sprinkle with additional powdered sugar. Garnish with fresh berries and sliced lemons if desired. Cover and refrigerate until ready to serve.

Makes 10-12 servings

Dry Rubbed Chicken

Dry Rubbed Chicken
(Although there is nothing “dry” about it!)
By: Claire Robinson

8 cups water
¾ cup kosher salt, plus 1 teaspoon
¾ cup brown sugar, plus 1 teaspoon
¾ cup white wine vinegar
3 Tablespoons dry barbeque seasoning, divided
2 large bone-in, skin-on chicken breast halves (about 2 ¼ lb)

Combine water, ¾ cup kosher salt, brown sugar and white wine vinegar, and 1 Tablespoon of the dry barbeque seasoning, in a LARGE PLASTIC container to create brine. Add chicken to container, cover tightly and refrigerate 2-4 hours.

Preheat oven to 350 degrees.

Remove chicken from brine; discard brine. Pat the chicken dry with a paper towel.

Combine remaining 1 teaspoon salt, sugar and 2 Tablespoon dry barbeque seasoning; rub on chicken.

Place chicken in a roasting pan, add 2 Tablespoons of water to bottom of pan, cover with foil and roast for 30 minutes. Increase oven temperature to 395 degrees. Bake 30 more minutes. Remove from oven, discard foil, drizzle with 1 Tablespoon melted butter, return to oven and continue to bake (uncovered) for 10 more minutes. (Note: the pan will look scorched and burned as the water and butter evaporate, but with some good soaking in soapy water it should come off your pan! If you want to remove that step consider lining your roasting pan with foil).

Remove chicken from pan and let rest on cutting board, “tented” with foil for 10 minutes before serving to allow the natural juices to moisten the chicken.

Serves 2 large portions, or 4 shared

Apple Spice Bread

Apple Spice Bread

Preheat oven to 350 degrees. Grease and flour a 9x5 loaf pan.

In a large bowl beat together with an electric mixer:
3 Tablespoons canola oil
3 egg whites
¼ cup maple syrup
½ cup unsweetened applesauce (homemade or bottled)
½ cup buttermilk*
½ cup packed dark brown sugar
1 teaspoon maple extract**
1 teaspoon vanilla extract

Stir in:
1 “Pink Lady” or any medium-tart apple, peeled, cored and finely diced (about 1 cup)
1 cup rolled oats (“pulsed” in food processor, optional)

In large bowl mix:
1 ¼ cup and 2 Tablespoons All purpose flour***
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 Tablespoon cinnamon

Add dry ingredients to wet ingredients. Pour into prepared pan and smooth top. Sprinkle evenly with topping. Push the topping into the batter then spray with cooking spray (lightly). Bake 50-55 minutes, or until tester comes out clean. Cool in pan on wire rack.

Topping:
2 Tablespoons packed dark brown sugar
2 Tablespoons ground nuts (any type preferred, optional)
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cloves
½ teaspoon cinnamon

*Buttermilk can be substituted for: ½ cup soy milk mixed with 1 teaspoon vinegar
**Maple extract can be substituted for: an additional 1 teaspoon vanilla extract
***All-purpose flour can be substituted for: ¾ cup plus 2 Tablespoons unbleached white flour and ½ cup whole wheat pastry flour

Blueberry Orange Bread

Blueberry Orange Bread
By: Diana Rattray

2 Tablespoons butter
¼ cup boiling water
1 Tablespoon finely grated orange peel
½ cup orange juice
1 large egg
1 cup granulated sugar
2 cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup fresh or (thawed) frozen blueberries

Topping:
1 teaspoon finely grated orange peel
2 Tablespoons orange juice
2 Tablespoons honey

Preheat oven to 350 degrees. Grease and flour a 9x5x3 inch loaf pan.

Combine butter and boiling water in a small bowl; add 1 Tablespoon grated orange peel and ½ cup orange juice.

In a mixing bowl with an electric mixer beat egg and granulated sugar until light and fluffy. In a separate bowl combine flour, baking powder, baking soda, and salt; add to egg mixture a little at a time, alternating with orange juice mixture, ending with flour mixture.

Fold in blueberries. Spoon batter into prepared loaf pan. Bake 50-55 minutes. Cool bread in pan 10 minutes, then remove and place on wire rack (have a sheet of wax paper underneath to catch drippings from topping).

Topping:
Combine 1 teaspoon orange peel, 2 Tablespoons orange juice and honey, mixing well. Spoon over hot bread; let cool.

Makes 1 loaf

Recommended Product:

Jewell's Bleu Cheese
P.O. Box 354
Vernonia, OR 97064
jwlhalsey@yahoo.com

Jewell Halsey is owner and chef of Jewell's Heavenly Creations. I met her at the Portland Saturday Market on Cornell, and sampled some of her bleu cheese dressing. Within seconds I was hooked and bought a bottle (very reasonably priced at $6). Needless to say I will be back this Saturday for more!

Heavenly Mashed Potatoes

Heavenly Mashed Potatoes
By: Jewell Halsey

4 Servings

4-6 medium red potatoes
1-2 T butter
1/2 cup of Jewell's Bleu Cheese

Wash potatoes and peel or leave skins on
whatever your preference is, ( I like peelings).
Cut into quarters. Put in a saucepan and cover
with water. Bring to boil and cook uncovered
til fork tender. Drain. Smash spuds. Add the
butter and continue to smash. When you have
desired consistency (lumps are good!), add
Jewell's Bleu Cheese and mix well.
Optional to add a dash of salt.
Serve warm with any meal!

Bleu Cheesy Gourmet Burger

Bleu Cheesy Gourmet Burger
By: Jewell Halsey

1 Serving

Kaiser or Onion Bun, toasted
1/4 lb quality ground beef cooked to your liking
1/4c sliced sweet onion
1/4c sliced mushrooms
1 slice swiss cheese
Jewell's Bleu Cheese

Sauté onion, mushrooms in oil and fresh clove
of garlic and dash of salt until golden and tender.
Spread Jewell's Bleu Cheese on top and bottom buns
when beef is almost completely cooked, top the
patty with the cooked onion and mushrooms, place
swiss on top of veggies and then put top bun in place.
Continue cooking meat until the cheese is beginning
to melt over veggies. Remove and place on bottom
bun. I like to add extra Bleu Cheese as I eat this baby
with lots of napkins. DO NOT BE AFRAID OF MESS!!
ABSOLUTELY DELICIOUS

Wrap Sings The Bleu's

Wrap Sings The Bleu's
By: Jewell Halsey

1 Serving

1 Tomato or Spinach Tortilla
1/8c sliced red or green onion
1/8c diced red pepper
1T diced tomato (optional)
1c fresh whole leaf spinach washed & dried
2 slices of cooked, crisp bacon
3oz of grilled chicken
2T Jewell's Bleu Cheese

Spread Bleu Cheese on slightly warmed
tortilla. Lay spinach on 1/2 of wrap. Lay the
bacon and chicken on spinach. Sprinkle all
other veggies on top of meat and spinach.
fold in end of wrap and then proceed to wrap
filling firmly but gently in the wrap as you
would a burrito. Serve with your favorite
side dish…YUM

South Western Steak Salad

South Western Steak Salad
By: Jewell Halsey
4 Servings

Large head romaine lettuce torn in pieces
1/4 c sliced red onion
1 large tomato, diced
1 lime quartered
Hot sauce of your choice
1/2c Jewell's Bleu Cheese

Cook steak to your preference and slice thin
mix together all salad ingredients. Squeeze
lime all over salad. Sprinkle hot sauce to your
liking. My favorite is Crystal brand hot sauce.
Add steak and dressing last then mix well.
Garnish with crushed tortilla chips on salad.
Serve an icy cold beverage of your choice with
this dish on a hot summer night!

Blueberry Streusel Cobbler

Blueberry Streusel Cobbler

1 pint (2 cups) fresh or frozen blueberries
1 (14oz) can sweetened condensed milk (NOT evaporated milk)
Zest from 1 lemon
1 cup butter (2 sticks), divided
2 cups biscuit baking mix, divided
½ cup firmly packed dark brown sugar
½ cup chopped nuts (optional)

Vanilla Bean Ice Cream (optional)

Blueberry Sauce (optional):
½ cup granulated sugar
1 Tablespoon cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup water
1 pint (2 cups) fresh or frozen blueberries

To make cobbler:
Preheat oven to 325 degrees. Grease a glass square 8x8 pan. In a bowl combine 1 pint blueberries, condensed milk and lemon zest.

In a large bowl, cut 1 ½ sticks of butter into 1 ½ cups biscuit mix until crumbly (you can use a food processor to speed up this process; just “pulse” a couple of times until you get a pea like consistency); add blueberry mixture (mixture will be sticky). Spread in the prepared baking dish.

In a small bowl, combine remaining ½ cup biscuit mix and the granulated sugar; cut in remaining 4 Tablespoons of butter until crumbly. Add nuts, if desired. Sprinkle over cobbler.

Bake 1 hour 10 minutes or until golden brown and center is done. Remove from oven and cool on rack.

Serve warm with vanilla bean ice cream and blueberry sauce. Refrigerate leftovers.

To make blueberry sauce:
In a saucepan over medium high heat combine ½ cup sugar, cornstarch, cinnamon and nutmeg. Gradually add water. Cook and stir until thickened (about 3-5 minutes). Stir in 1 pint blueberries; reduce heat to low and cook and stir until hot (about 5 more minutes). Remove from heat. Refrigerate leftovers.

Makes 8 servings

Lemon Raspberry Whipped Cream Cake

Lemon Raspberry Whipped Cream Cake
By: Rosanna Thomas

White Cake Mix and ingredients to make cake

Lemon Drizzle:
¼ cup water
2 Tablespoons lemon extract
*Mix together gently in a small bowl

Cream Filling:
1 (8oz) cream cheese, softened
1 (8oz) Cool Whip whipped topping, thawed
¾ cup granulated sugar
*Mix cream cheese and sugar together until smooth. Gently fold in whipped topping.

3 cups fresh raspberries
Additional: 1 (8oz) Cool Whip whipped topping, thawed

Prepare white cake mix as directed on packaging. Pour into (2) 9 inch round cake pans that have been greased and floured. Bake according to package directions. Remove from oven. Cool in pans for 10 minutes, then transfer to cooling racks to cool completely. Once the cakes have cooled cut each cake in half horizontally, giving you 4 thin layers.

Place one cake layer, cut side up, on a serving plate. Using a pastry brush, brush the cake with lemon drizzle. Spread a thin layer of cream filling on the layer. Arrange 1 cup of raspberries over the cream. Place another cake layer on top of the berries and repeat brushing, spreading cream filling, and arranging berries until the cake is completely filled. Place the last layer cut side down.

Frost the top and sides of the cake with (8oz) Cool Whip whipped topping. Garnish with raspberries and lemon zest if desired.

Refrigerate, covered, until ready to serve. Serve chilled.

Serves 10

Blueberry Streusel Muffins

Blueberry Streusel Muffins
By: Rosanna Thomas

Streusel:
¾ cup flour
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
½ teaspoon ground cinnamon
7 Tablespoons butter, melted

Muffins:
4 Tablespoons butter, melted and cooled slightly
2 cups flour
1 large egg
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon grated lemon zest
½ cup buttermilk
1 Tablespoon baking powder
½ teaspoon salt
1 1/3 cup frozen or fresh blueberries

For the streusel: Combine flour, sugars, cinnamon, and salt in a bowl. Drizzle with melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout.

For the muffins: Adjust oven rack to middle position and heat to 375 degrees. Line 12-cup muffin tin with paper baking cups; spray with cooking spray.

Whisk egg in medium bowl until pale and evenly combined, about 30 seconds. Add vanilla, sugar and zest and whisk vigorously until thick, about 30 seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.

Add flour, baking powder and salt. Fold in blueberries.

Divide batter in muffin tin and top with streusel. Bake until light golden brown and toothpick inserted into center comes out with few dry crumbs attached, 25-27 minutes. Cool muffin in tin for at least 20 minutes, then carefully transfer to wire cooling rack to cool completely.

Muffins can be stored in airtight container at room temperature for up to 3 days.

Yields 1 dozen (12) muffins

Lemon Cheesecake

Lemon Cheesecake
By: Kraft Philadelphia

2 cups HONEY MAID graham cracker crumbs
1 ¼ cup sugar, divided
6 Tablespoons butter, melted
4 pkg (8oz each) cream cheese, softened
1 cup sour cream
Zest and juice from 1 lemon
4 large eggs

Heat oven to 325 degrees

Mix crumbs, ¼ cup sugar and butter. Reserve ¼ cup crumb mixture; press remaining onto bottom of 9x13 pan.

Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream, zest and juice; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust; top with reserved crumb mixture.

Bake 40 minutes or until center is almost set. Cool completely. Refrigerate overnight.

Makes 16 servings

Layered Pineapple-lemon Cheesecake Pie

Layered Pineapple-lemon Cheesecake Pie
By: Kraft Philadelphia

1 pkg (8oz) cream cheese, softened
¼ cup granulated sugar
2 cups (12oz) thawed COOL WHIP whipped topping
1 can (8oz) crushed pineapple, drained, divided
1 HONEY MAID graham pie crust (6oz)
1 pkg (3.4oz) JELL-O Lemon Flavor Instant Pudding
1 1/3 cup cold milk

Beat cream cheese and sugar in large bowl with whisk until well blended. Stir in Cool Whip and half the pineapple.

Spread into crust.

Beat pudding mix and milk in medium bowl with whisk 2 minutes. (Mixture will be thick.) Stir in remaining pineapple. Spoon over pie. Refrigerate several hours or until chilled.

Makes 10 servings

Tropical Cheesecake

Tropical Cheesecake
By: Kraft Philadelphia

1 pkg (8oz) cream cheese, softened
1/3 cup granulated sugar
1 tub (8oz) COOL WHIP whipped topping, thawed
2 kiwis, peeled, quartered, sliced and divided
1 medium mango, peeled, chopped and divided
1 cup BAKER’S ANGEL FLAKE coconut, toasted, divided
1 HONEY MAID graham pie crust (6oz)

Beat cream cheese and sugar in large bowl with whisk or electric mixer until well blended.

Add whipped topping; stir gently until well blended. Reserve ¼ cup each kiwi, mango and coconut for garnish. Stir remaining kiwi, mango and coconut into cream cheese mixture. Spoon into crust.

Refrigerate overnight. Top with reserved mango, kiwi and coconut. Store leftover cheesecake in refrigerator.

Makes 8 servings

3-Step Lemon Cheesecake Bars

3-Step Lemon Cheesecake Bars
By: Kraft Philadelphia

1 ½ cups soft coconut macaroon cookie crumbs
2 Tablespoons butter, melted
2 pkg (8oz each) cream cheese, softened
½ cup granulated sugar
½ teaspoon grated lemon zest
1 Tablespoon fresh lemon juice
½ teaspoon vanilla
2 large eggs

Heat oven to 350 degrees

Mix crumbs and butter. Press firmly onto bottom of greased 8 inch square baking pan.

Beat cream cheese, sugar, lemon zest, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour over crust.

Bake 25 minutes or until center is almost set. Cool. Refrigerate overnight. Cut into bars to serve. Store leftovers in the refrigerator.

***Sprinkle with additional grated lemon zest just before serving if desired***

Makes 16 bars

Blueberry Crown Cheesecake
BY: Kraft Philadelphia

30 NILLA wafers, crushed (about 1 cup)
1 cup plus 3 Tablespoons sugar, divided
3 Tablespoons butter, melted
5 pkg (8oz each) cream cheese, softened
3 Tablespoons flour
1 Tablespoon vanilla
Grated zest from 1 medium lemon
1 cup sour cream
4 large eggs
2 cups fresh blueberries

Heat oven to 325 degrees

Mix wafer crumbs, 3 Tablespoons of the sugar and the butter until well blended. Press firmly onto bottom of 9 inch springform pan.

Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon zest with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; top with 2 cups of the blueberries.

Bake 1 hour 15 minutes or until center is almost set. Run small knife around rim of pan to loosen cake; cook before removing rim of pan. Refrigerate overnight. Store leftover cheesecake in refrigerator.

***Substitute 1 bag (16oz) thawed frozen blueberries or 1 can (15oz) blueberries, well drained, for the 2 cups fresh blueberries***

Makes 16 servings

Zucchini with Parmesan Sauce

Zucchini with Parmesan Sauce
By: Kraft Philadelphia

3 zucchini (1lb), cut diagonally into ½ inch thick slices
2 yellow squash, cut diagonally into ½ inch thick slices
1 red onion, cut into wedges
1 Tablespoon oil
1 tub (8oz) Philadelphia Chive and Onion Cream Cheese Spread
1/3 cup fat-free milk
¼ cup grated parmesan cheese
¼ teaspoon herb and spice blend seasoning

Cook and stir vegetables in hot oil in large skillet 5-7 minutes or until crisp-tender.

Meanwhile, place remaining ingredients in small saucepan; cook on low heat until cream cheese spread is completely melted and mixture is well blended and heated through, stirring occasionally.

Serve sauce over vegetables.

Makes 8 servings

New York-Style Sour Cream-Topped Cheesecake

New York-Style Sour Cream-Topped Cheesecake
By: Kraft Philadelphia

1 ½ cups HONEY MAID graham cracker crumbs
¼ cup (1/2 stick) butter, melted
1 ¼ cups granulated sugar, divided
4pkg (8oz each) cream cheese, softened
2 teaspoons vanilla, divided
1 container (16oz) sour cream, divided
4 eggs
2 cups fresh strawberries, sliced

Heat oven to 325 degrees

Line 9x13 inch pan with foil, with ends of foil extending over sides. Mix crumbs, butter and 2 Tablespoons sugar; press onto bottom of pan.

Beat cream cheese, 1 cup of the remaining sugar and 1 teaspoon vanilla in large bowl with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Bake 40 minutes or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 minutes. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve; top with berries.

Makes 16 servings

Tuscan Chicken Simmer

Tuscan Chicken Simmer
By: Kraft Philadelphia

4 small boneless skinless chicken breast halves (1lb)
4oz cream cheese, cubed
¼ cup water
¼ cup pesto
2 cups grape or cherry tomatoes
1 cup KRAFT finely shredded Italian Five Cheese Blend

Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5-7 minutes on each side or until done (165 degrees internal temp). Remove chicken from skillet; cover to keep warm.

Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, on medium heat 2 minutes or until cream cheese is melted and mixture is well blended, stirring constantly.

Return chicken to skillet. Cook and stir 1 minute or until chicken is coated and heated through. Sprinkle with shredded cheese.

Makes 4 servings