In the summer of 2009 I asked for suggestions for my many blueberries. Rebecca Hubbard owner of Digital Women suggested blueberry cheesecake. That sounded like a plan since I do enjoy cheesecake, and love blueberries. I froze my blueberries (it was too hot to bake) and decided it was time to bake this easy cheesecake now.

This recipe is an old one from the Kraft people. I use vanilla wafers for the crust instead of Graham Crackers and do not add sugar to the crust mixture. Also, I use lemon extract instead of vanilla.

Basic Cheesecake Recipe

Ingredients

• 1-1/2 cups vanilla wafers, crushed
• 1/3 cup butter melted
• 32 oz. cream cheese, softened in large bowl
• 1 cup sugar
• 1 tsp. lemon extract
• 4 eggs
• (optional) 2 cups fresh or frozen fruit for topping**

Directions

Pre-heat oven to 325°F

Blend crushed vanilla wafer and butter together to make a crust. Firmly press crumbs in an 8 or 9-inch springform pan.*

To cream cheese, add sugar and lemon extract and beat with electric mixer until the ingredients are mixed well. Mix eggs one at a time in cream cheese mixture, beat mixture low after each egg is added, until all eggs are added. Immediately pour mixture into pan over crust and bake 50 to 60 minutes, depending on your oven.

When cheesecake is done, center will be almost firm but not quite set. Remove cheesecake from oven and pass butter knife between the rim of cake and pan to loosen the cake. Release rim and refrigerate cheesecake until sufficiently cooled, 3 to 4 hours.

Remove cooled cheesecake from bottom of cake pan and place on serving dish. Add fruit to top or on side if desired.

*My pan is 8 inches so the cheesecake is a little higher.

**Blueberries are excellent. If you have frozen your own blueberries for several months they will no longer be firm but still very good. If the berries are sweet no need to add sugar, or add as necessary.

Watkins extract is great. It even has Paula Deen’s thumbs up. Visit Watkins for extracts, herbs and spices.

Not sure what springform pan is? See it at Amazon Cuisinart Chef’s Classic Nonstick Bakeware 9-Inch Springform Pan

The holidays can be the perfect time to boost your career, whether for your home business or your office. Between gift-giving and office parties, you have plenty of opportunities to show people who you are and where your career interests lie. Here are some  opportunities:

Office party. Many companies will hold still hold holiday parties this year despite the financial down-turn. They may more necessary than ever to boost company morale. If your office is holding a party, attend, (it may not be mandatory, but…-I’m just saying) remember these three things:

1. Don’t booze it up.
2. Don’t talk shop the entire time.
3. Don’t over- or under-dress.

If you are a home business owner, the same rules apply, perhaps more so.

Cards. Sending holiday cards is a great way to acknowledge those who’ve helped your career in the past year and to reconnect with business associates. If you’re uncertain about religious affiliations, send cards that eliminate any religious references. Choose cards with beautiful generic holiday graphics and state ”Happy Holiday”; send the cards out early in December. This may feel like a cop-out, but in the last few years, people seem to be more sensitive to who they are and the holidays they celebrate.  This is the one time you want to go ahead and follow the pc (politically correctly) bunch.  

If you are a home business owner, it is fine to send a holiday greeting as above. Your contact information should not be the focal point, but it should be on the card.

Gifts. A little caution is needed. Determine whom you want to give a gift to (clients, co-workers, bosses) but first make sure they’re allowed to receive gifts. (Some federal positions, for example, are banned from accepting gifts from groups or individuals that could constitute a conflict of interest.) Use your best judgment on getting an appropriate gift that serves as a token of appreciation. It does not need to be expensive, but it should show that some thought went into purchasing it. Do not expect a gift in return, this should be from the heart, not because you are hoping for a reciprocal gift. One year our office manager gave everyone paper weights. I still have mine.

If you have a home business, something from your business with a short note of thanks and appreciation would do nicely. If that is impossible, think of something that will help to say to your client or customer, “thank you for your business.”  You will have to make up your mind, will you give a holiday gift to everyone or your returning clients?  I do not give gifts to my Watkins customers, but I do acknowledge them on my Watkins turn-key site. See Watkins

I saw “5dollardinners” in the October issue of Woman’s Day magazine. The URL intrigued me so I looked at the site and happy that I did. There is much to be gained from making 5dollardinners.com a favorite destination. There are “how-to-do’s”, meal planning, recipes, heads up information, coupons, and more. Plus a $5 dinner challenge. Erin, The $5 Dinner Mom asks are you willing to accept the $5 dinner challenge?

For more information from site visit 5dollardinners also stop by Woman’s Day magazine.

Of course, you are always welcome and invited to  visit my A Better Cook site for recipes, magazines online, coupon sites and sales on Watkins herbs and spices.

Have French bread on hand to dip in the spicy and zesty lemon sauce.

Ingredients

1/4 cup/60 mL Original Grapeseed Oil*
3 tbsp/45 mL lemon juice
2 tsp/10 mL honey
2 tsp/10 mL soy light sauce
1 tsp/6 ml, Cayenne Pepper* (more if desired)
1-1/4 tsp/6 mL Parsley*
3/4 tsp/4 mL Garlic Granules*
1 pound/454 g uncooked large shrimp, peeled and deveined
Lemon wedges
One loaf of French bread

Cooking Directions

Combine first seven ingredients in 13-x9-inch/33-x23-cm. glass baking dish. Add shrimp; toss to coat. Refrigerate one hour. Bake at 450°F/235°C until shrimp are cooked through, about 6 to 8 minutes, stirring occasionally. Serve shrimp with lemon wedges and French bread to dip in the spicy and zesty sauce. Add a glass of dry white wine or iced tea. Makes about 6 servings. Bon Appetit.

*Visit Watkins to see herbs, spices and flavorings.

No need to cook. A great salad anytime, but wonderfully cooling in the summer.

 Ingredients

3 tbsp/45 mL fresh lemon juice
2 tbsp/30 mL honey
1 tbsp/15 mL Original Grapeseed Oil
1 tsp/5 mL poppy seed
1 tsp/5 mL Onion Flakes
To taste, freshly-ground Sea Salt
To taste, Lemon Pepper
4 cups/1 L torn romaine lettuce
1 cup/250 mL coarsely-chopped red delicious apples
1/3 cup/80 mL coarsely-shredded carrots

Cooking Directions

In small bowl, combine lemon juice, honey, grapeseed oil, poppy seed, onion flakes, salt and lemon pepper; refrigerate until serving time. To serve, place lettuce in large salad bowl; top with apples and carrots. Toss with dressing. Makes 4 servings.

Visit me at Watkins

  Watkins gives us this fresh fruit tart recipe and suggest that you vary the fruits by using whatever is on hand or in season in your area.

Ingredients

Pastry dough for 10-inch/25-cm pie
1 package (8 oz/227 g) reduced-calorie cream cheese
1/4 to 1/3 cup/60 to 80 mL sugar, to taste
1-1/2 tsp/7.5 mL Watkins Original Double-Strength Vanilla
2 peaches or nectarines, thinly sliced
2 kiwifruit, peeled, sliced and halved
1 cup/250 mL fresh blueberries
2 tbsp/30 mL honey
1/2 tsp/2.5 mL
1/2 to 1 tsp/2.5 to 5 mL water

Cooking Directions

Preheat oven to 450ºF/235ºC.

Prepare dough and press onto bottom and up sides of a 10-inch/25-cm tart pan with removable bottom. Trim edges if necessary. Prick crust with fork. Bake for 9 to 11 minutes or until lightly browned. Remove from oven and cool completely. In small bowl, combine cream cheese, sugar and Vanilla; mix well. Spread evenly in cooked tart shell. (At this point, tart may be covered and refrigerated overnight.) In large bowl, combine fruit; carefully spoon over filling. In small bowl, combine honey, Orange Extract and enough water to make a glaze. Brush glaze over fruit.

Store in refrigerator. Remove sides of pan before serving.

Makes 10 servings. Enjoy.

Visit Watkins for more recipes and herbs and spices too. Watkins

To make this easy shrimp canapes recipe an easy and no-mess chore, buy a small bag of frozen, peeled medium-sized shrimp from your super market.

Ingredients

1 package (3 oz/85 g) cream cheese, softened
1 tsp/5 mL fresh lemon juice
1 tbsp/15 mL Watkins Garlic & Dill Snack & Dip Seasoning
1/8 tsp/0.6 mL Watkins Lemon Pepper*
18 plain melba rounds
18 cooked medium shrimp, peeled and deveined
Garnish with Watkins Dill

Cooking Directions

In small bowl combine first four ingredients; mix well. Spread evenly onto melba rounds. Top each with one shrimp. Sprinkle lightly with Dill Weed.

Makes 18 appetizers, 2 per serving.

For those who watch their sodium intake, buy look for Watkins lemon pepper w/no sodium.

Visit Watkins to purchase gourmet and organic herbs, spices and flavorings. See our recipes.

Make this Greek white bean & feta salad using Watkins Lemon Pepper and Grapeseed Oil.  I love beans, any kind of bean, but white beans are among my favorite. I also love the strong ripe flavor of feta cheese. The two combined can have me boogying around the house :)  

This salad is really delicous

Ingredients

3 tbsp/45 mL Garlic & Parsley Grapeseed Oil
2 tbsp/30 mL fresh lemon juice
2 tsp/10 mL sugar
3/4 tsp/4 mL Oregano
3/4 tsp/4 mL Lemon Pepper
2 cans (16 oz/454 g each) white cannellini or navy beans
1/2 cup/125 mL halved and thinly-sliced red onion
3 plum tomatoes, seeded and cut into chunks
1/4 cup/60 mL pitted Greek olives
1/2 cup/125 mL crumbled feta cheese
Torn dark green lettuce leaves

Cooking Directions

In large bowl, combine grapeseed oil, lemon juice, sugar, oregano and lemon pepper; mix well. Drain beans and rinse with cold water. Add beans, onion, tomatoes, olives and feta; toss lightly. Chill until serving time. Serve on a bed of lettuce.

Makes 6 servings

For more information about Watkins herbs, spices and recipes visit my Watkins site.

Ingredients

5 lbs/2.27 kg pork loin back ribs
2 cups/500 mL water
1/2 cup/125 mL apple cider vinegar
1-1/2 tsp/7.5 mL Garlic Granules
1-1/2 tsp/7.5 mL Seasoning Salt
1/3 cup/80 mL Watkins Original BBQ Sauce

Cooking Directions

Preheat oven to 350ºF/180ºC. Place ribs in a large, shallow roasting pan, bone side down. Combine water and vinegar and pour over ribs. Sprinkle with garlic powder and Seasoning Salt. Cover and bake for 1 to 1-1/2 hours or until ribs are nearly tender. Let cool. (Ribs can be covered and chilled at this point if you wish to make them ahead.) Combine ketchup, Barbecue Sauce Concentrate and brown sugar. Place ribs on grill over indirect heat or bake at 350ºF/ 180ºC for 30 to 35 minutes or until tender, brushing the ribs with the barbecue sauce.

Makes 6 servings.

Remember, Watkins Original BBQ Sauce is on sale this month.  Now only 4.99.

Go to http://www.watkinsonline.com/ryanes and click on Monthly Sales to see what we are offering this month. If you have any questions, just ask. I will be happy to answer.

Save on Watkins Gourmet Original Barbecue Sauce   Enjoy our expertly blended barbecue sauce!  So perfectly blended it will make your mouth water. A Blend of sweet and spicy that’s just right.  And the convenience of this ready-to-use sauce is the perfect to spice up your weekends or anytime you decide to barbecue. 14.5 ounces for just $5.99 $4.99

Stop by my Watkins website and check out some of our great barbecue (BBQ?) recipes. However you say it or spell it, it’s good eating. http://www.watkinsonline.com/ryanes