Lemon Icebox Cheesecake

Crust:
10 lemon sandwich cookies, broken into pieces
2 Tbsp unsalted butter, melted
1 tsp. grated lemon rind

Preheat oven to 350 F.  Process cookies in food processor until finely ground.  Add melted butter and lemon zest and pulse until combined.  Press into bottom of a 9-inch springform pan.  Bake until lightly browned and set, about 10 minutes.  Cool completely.

Lemon Curd:
1 large egg plus 1 egg yolk
1/4 cup sugar
Pinch of salt
2 Tbsp lemon juice
1 Tbsp unsalted butter
1 Tbsp heavy cream

While crust is cooling whisk together egg, egg yolk, salt, and sugar in small saucepan.  Add lemon juice and cook over medium-low heat, stirring constantly, until thick and pudding-like, approximately 3 minutes.  Remove from heat and stir in butter and cream.  Press through fine mesh strainer into a small bowl and refrigerate until needed.

Filling:
1/4 cup lemon juice from two lemons
1 envelope unflavored gelatin
1 1/2 pounds cream cheese, softened
3/4 cup sugar
Pinch of salt
1 1/4 cups heavy cream, room temperature

In a microwave-safe bowl, sprinkle gelatin over lemon juice and let soften for 5 minutes.  Microwave until bubbly around the edges, about 30 seconds.  Set aside and let cool.  In a large mixing bowl with an electric mixer on medium speed, beat cream cheese, sugar, and salt, scraping down sides, until well-blended, about 2 minutes.  Slowly add cream and beat until light and fluffy, about 2 minutes.  Add gelatin and 1/4 cup of lemon curd, increase mixer speed to medium-high, and beat until light and airy, about 3 minutes.  Pour filling onto cooled crust and smooth.  Use remaining lemon curd to decorate top of cake.  I poured thin, straight lines then pulled a knife through at 1-inch intervals.  Refrigerate until set, about 6 hours.

Crock-pot peach cobbler

2 cans peach pie filling
1 cake mix (white or yellow works best)
1 cube of butter

In crock pot pour in the 2 cans of pie filling. Next cover with the dry cake mix. Melt butter completely in microwave and drizzle over top of the cake mix. Cook 4 hours on high. Serve with vanilla ice cream.

Hot Bean Dip

Allrecipes.com

Ingredients:

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans refried beans
1/2 (1 ounce) package taco seasoning
5 drops hot pepper sauce (optional)
2 tablespoons dried parsley
1/4 cup chopped green onions
1 (8 ounce) package shredded cheddar cheese
1 (8 ounce) package shredded monterey jack cheese

Directions:

1. Preheat oven to 350 degrees
2. In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the cheddar cheese and 1/2 the monterey jack cheese. Transfer the mixture to an 8x12 inch baking dish. Top with remaining cheddar and monterey jack cheeses.
3. Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.

CHEEZY Bread Dip

Ingredients:
• 16 slices bacon (about 12 ounces), diced, fried and well drained
• 16 ounces cream cheese, cubed, room temperature
• 4 cups shredded cheddar cheese
• 1 cup half-and-half
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried minced onion
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• dash hot sauce
Preparation:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread or other dippers.
Cook Time: 2 hours

July at Angie's

Cucumber Punch

3-4 quarts of water
3 quarts ice
1 package of crystal light lemonade
1 12 ounce can frozen grape juice concentrate
1 lemon sliced
1/2-3/4 cucumber thinly sliced

In a punch bowl stir together water, ice, lemonade powder, and grape juice concentrate.
Float lemons and cucumbers on top of drink and allow drink to sit for about 20 minutes for flavors to blend.
For a fun twist you can replace limeade or raspberry lemonade for the grape juice.

Caramel Apple Salad

4-5 Granny Smith Apples (cored and cubed)
1 pint heavy wipping cream (with 1/2 to 3/4 cup powdered sugar & 1 tsp vanilla if you like that)
1 package bite size snickers

Whip the cream until it is thick. Fold in sugar and vanilla to desired taste. Add cubed apples and bite size snickers.

cream cheese and chili sauce appetizer

1 pkg cream cheese
1 jar "homemade chili sauce" (on the ketchup isle)
shrimp or crab meat

Pour jar of chili sauce over cream cheese and top with shrimp or crab. Serve with crackers

Broccoli casserole

2 16 oz pkg chopped broccoli
1 can cream of mushroom soup
1 can cream of celery soup
1 cup mayo
2 tsp lemon juice
1 can waterchesnuts
2 cups shredded cheese

Mix all ingredients (except cheese) and then cover with shredded cheese. Bake at 350 for 45 minutes