When we participate in local shows in the Green Bay and Appleton areas we often have women come up to our display saying, “These are Amy’s aprons!” Amy Hanten has her own cooking and lifestyle show on FOX 11 at 9am on weekday mornings. We have created many custom cooking aprons for her and cute children’s aprons for her daughter Ireland for the show. We are delighted that Amy’s fans find our aprons unique and beautiful. We would like to say “thank you” to Amy and her finds for supporting us!
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This recipe is a family favorite! If you like raspberries and cheesecake this dessert will be your new favorite dessert. I found this recipe years ago in the Easy to Bake Cookbook. It takes 15 minutes to put together, 30 minutes to bake, and three hours to chill. It is well worth the wait!
Ingredients:
6 oz cream cheese
14 oz sweetened condensed milk
1 egg
3 T. lemon juice
1 tsp. vanilla
1.5 cups fresh raspberries
6 oz chocolate pie crust (I use pre-made Oreo crust)
2 oz semisweet chocolate chips
1/4 cup whipping cream
Directions:
1. Preheat oven to 350 degrees. With your kitchen apron on, beat cream cheese in medium bowl with electric mixer at medium speed until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla; mix well. Arrange 1 cup of raspberries on bottom of crust. Slowly pour cream cheese mixture over raspberries.
2. Bake 30-35 minutes or until center is almost set. Cool on wire rack.
3. Melt the chocolate chips with 1/4 cup whipping cream in a small saucepan over low heat. Cook and stir until thickened and smooth. Remove from heat. Spread over cheesecake. Refrigerate 3 hours. Top with remaining 1/2 cup of fresh raspberries and serve. Refrigerate leftovers.
-Peg
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Summer is here and strawberries are already for sale at the local farmer’s markets. I have an easy and delicious strawberry jam recipe to share. Tie on one of your cooking aprons and enjoy this fast and fun recipe!
Ingredients
- 2 pounds fresh strawberries, hulled
- 4 cups white sugar
- 1/4 cup lemon juice
Directions
- In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.
-Peg
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