Creamy Ham and Potato Soup

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The holidays are over. We apologize for our brief hiatus… between spending lots of time with family, catching up with sleep, and some technical difficulties, we haven’t managed to post for a bit. But you can bet now that the new year has officially started, you can expect two posts a week again!

During the holidays, I’m sure you’ve had your fill of ham. If you need something to use up the last of those leftovers, we have got the soup for you!

With plenty of hearty veggies and salty ham, this soup is a crowd pleaser for sure! And you can stretch your leftovers for another week while still mixing it up!

What is your favorite way to use holiday leftovers? Let us know in the comments!

Creamy Ham and Potato Soup

Comfort Foods, Dinner, Holiday, Meals for a Crowd, Meat, Pork, Potatoes, Soup, Vegetable

Ingredients

1/2 cup butter
6 carrots, peeled and sliced
1 bunch celery, sliced
8 potatoes, diced
1 onion, diced
8 cups ham, diced
8 cloves garlic, minced
1 cup flour
6-7 cups water
3 TBS chicken base
6 cups milk
Salt and Pepper to taste

Instructions

In a large stock pot, combine carrots, celery, onion and butter. Cook over medium heat until butter is melted and onions become mostly translucent.
Add in potatoes and ham. Cook stirring often, until potatoes are just fork tender, about 15 minutes. Stir in garlic and cook for 30 seconds or until fragrant. Gradually stir in flour until veggies and ham are coated.
In a small bowl, combine 6 cups of water and chicken base. Pour mixture into pot. Bring soup to a boil. Lower heat and add milk, stirring to combine. Add additional cup of water if you would like to thin down the soup.
Taste soup and season to taste.

December 12, 2019January 6, 2020

Buffalo Mozzarella Sticks

With holiday parties coming up, more than likely you are looking for easy appetizer ideas. We recently went to an appetizer party where that’s all we ate, and these were a huge hit!

These mozzarella sticks have a zesty twist everyone will love! They are great paired with some homemade ranch or marinara sauce, or all on their own. They get even better as they cool down!

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Buffalo Mozzarella Sticks

Appetizer, Cheese, Comfort Foods, Dinner, Freezer, Fried, Non-Traditional, Sides

Ingredients

3 lbs Mozzarella cheese
15oz plain Breadcrumbs
3 tbs parmesan
2 tbs onion powder, divided
2 tbs garlic powder, divided
2 tbs Italian seasoning
4 cups flour
1 tbs black pepper
3 1.6 oz packets buffalo wings seasoning, divided
10 eggs
¼ cup buttermilk
¼ cup milk

Instructions

Cut cheese into 1 oz strips. Set aside.
Mix breadcrumbs, parmesan, 1 tbs onion powder, 1 tbs garlic powder, and Italian seasoning in a large bowl.
In a separate bow mix together flour, black pepper, 2 packs of buffalo seasoning, 1 tbs onion powder, and 1 tbs garlic powder.
In a third bowl, beat together eggs, milk, buttermilk, and 1 packet buffalo wings seasoning.
Dredge Mozzarella strips in egg mixture first, then flour, eggs again, and finally breadcrumbs. Place breaded cheese onto a pan lined with parchment paper. After breading all cheese, place pan in freezer for at least one hour. *
Preheat deep fryer to 375 degrees Fahrenheit. Fry frozen Mozzarella sticks for 3-5 minutes or until golden brown. Drain on cooling rack over a pan lined with paper towels.

Notes

* To store in freezer long term, place mozzarella sticks into an air tight container after original hour of freezing. Can be stored for up to 3 months. Fry as usual when ready to prepare.

What is your favorite appetizer to share (or not)? Let us know in the comments!

December 5, 2019December 5, 2019

Pork Strips

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Thanksgiving is great, but if you’re anything like me you can get sick of turkey leftovers pretty quickly.

Here to save the day is this twist on the classic chicken strips…made from pork!

Crispy and tender just like their poultry counterparts, these pork strips are great for dipping or on their own!

We made a bunch and are keeping them on hand in our freezer. They make for a quick dinner paired with mashed potatoes and a side of veggies!

These have a very subtle barbecue flavor, but are so simple to make! With a little planning on your part, you’ll give your family a meal they’ll beg for over and over!

Pork Strips

Comfort Foods, Dinner, Fried, Meals for a Crowd, Meat, Non-Traditional, Pork, Uncategorized

Pork Strips

Ingredients

1 1/2 lbs pork shoulder
1 cup and 1 splash whole milk, divided
2 tablespoons western BBQ seasoning, divided
4 eggs
2 cups flour
1/2 tablespoon black pepper

Instructions

Slice pork shoulder into 1 inch wide by 1/2 inch pieces. Tenderize meat strips and place in a container for marinating. Marinate meat in 1 cup milk and 1 tablespoon western BBQ seasoning for a minimum of 2 hours. For best results, marinate for 6 hours.
In a medium mixing bowl, combine eggs and a splash of whole milk, mixing until eggs are beaten and milk is completely mixed in. In a large bowl, mix together flour, 1 tablespoon western BBQ seasoning, and black pepper until fully combined. Prepare a pan with parchment paper.
Remove slices from marinade and shake off excess liquid. Dredge in flour mixture, then eggs, then flour again. Place breaded strips onto prepared pan, layering more parchment paper as needed.
Place pan into freezer to solidify breading for at least one hour. *
When ready to fry, preheat deep fryer to 375 degrees Fahrenheit. Place a maximum of 4 strips into the fryer at a time, frying for 5-7 minutes or until golden brown. Place on paper towels to drain excess oil.

Notes

* To store in freezer, remove strips from pan and place in a freezer safe bag. Good for up to 3 months. Follow frying instructions above when ready to eat.

November 25, 2019

Old Fashioned Banana Cream Pie

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Happy Thanksgiving everyone!

We have so much to be grateful for this year! Though we’ve had our ups and our downs, we are thankful for the opportunities that have come our way and we are so blessed. Thank you to everyone who has supported us in this blogging journey, and we hope to keep growing…

And now that I’m done with the sappy stuff, lets talk PIE!

No Thanksgiving feast is complete without some indulgent dessert! Banana Cream Pie was Lexi’s grandpa’s favorite, and now that he and her grandma have passed it helps her feel close to them this time of year.

Though this pie may seem a little labor intensive from the outside, it comes together really easily. Its totally worth it too when you can tell people its been made from scratch!

Don’t forget to come back soon for our homemade pie crust recipe! So easy you’ll nail it on your first try!

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Old Fashioned Banana Cream Pie

Dessert, Fruit, Holiday, Old Fashioned

Old Fashioned Banana Cream Pie

Ingredients

1 pie crust, blind baked
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
2 1/3 cups whole milk
4 eggs, beaten
1 1/2 teaspoons vanilla
3 tablespoons butter
2-3 large bananas
1 cup heavy cream

Instructions

Combine sugar, cornstarch, salt, and milk in a small saucepan. Whisk frequently over medium heat until hot and bubbly. Let boil for one minute, then remove from heat.
Whisk 1/2 cup of the hot milk mixture into the beaten eggs a spoonful at a time, mixing until incorporated between each spoonful. Pour the egg mixture into the pot and whisk together.
Place pan back on heat and bring to a low boil. Let boil for 1 minute. Remove from heat and whisk in vanilla and butter until combined. Transfer to a bowl and cover with plastic wrap, pressing the wrap down to touch the custard. Refrigerate for 30-45 minutes.
Meanwhile, whip the heavy cream on high speed until stiff peaks form. Once custard is almost done cooling, thinly slice the bananas. Set both aside.
Pour 1/3 of cooled custard into prepared pie crust. Place a layer of sliced banana. Layer more custard and another layer of the sliced banana. Finish with the last of the custard and top it off with the whipped cream.
Refrigerate pie for at least 4 hours before serving.

Notes

Pie will stay good in the refrigerator for up to 3 days.

Everyone has a favorite pie flavor. What is yours? Let us know in the comments below!

November 21, 2019November 21, 2019

White Chocolate and Cranberry Cookies

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Thanksgiving is in one week! One of my favorite parts of our huge feast is the cranberry sauce! Cranberries are so tangy and delicious! I love pairing them with things that are super sweet…like white chocolate perhaps?

These cookies follow the usual base we use, but then we mix in white chocolate chips and craisins for a cookie that tastes indulgent but light at the same time! You can snack on these any time and not feel guilty… well not too guilty that is! (Calories don’t count during the holidays, right?!)

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White Chocolate and Cranberry Cookies

Chocolate, Cookies, Dessert

White Chocolate and Cranberry Cookies

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
2 eggs * *
1 tsp vanilla extract
2 3/4 cups all-purpose flour
6 oz white chocolate chips
6 oz craisins (dried cranberries)

Instructions

Preheat oven to 375 degrees Fahrenheit.
In a large mixing bowl or stand mixer, beat together softened butter and shortening on medium-high speed for 30 seconds. Add in the brown sugar, granulated sugar, baking soda, and salt. Beat together, scraping the sides as needed, until ingredients are fully combined.
Beat in eggs and vanilla until combined. Gradually begin adding in the flour and beating to combine. Once mixture becomes too thick, switch to a wooden spoon and mix until combined. Stir in chocolate chips and craisins, making sure to distribute as evenly as possible.
Prepare a baking sheet with parchment paper. Using two spoons, drop dough onto sheet about 2 inches apart. If desired, flatten dough mounds into circles about 3/4 inches thick.
Bake for 8-9 minutes or just until edges are light brown. Allow cookies to cook on the sheet for 5 minutes, then move to a cooling rack to cool completely.
Store leftover cookies in an airtight container.

Notes

* * Bring eggs to room temperature before using by leaving out of the fridge for at least 30 minutes, preferably for an hour.

Not interested in white chocolate? Check out these other cookies!

November 11, 2019October 21, 2019

White Spinach & Chicken Pizza

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Though we’ve already explored this arena a bit, white sauce pizza is my wife’s favorite. So I mixed it up a little and made it slightly healthier.

That’s what adding veggies does, right? Make something indulgent and delicious good for you? That’s what we’re telling ourselves here anyway…

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The white sauce is what makes this pizza! Paired with the perfect crust and chicken and spinach, you can’t go wrong!

White Spinach & Chicken Pizza

Cheese, Chicken, Comfort Foods, Dinner, Meals for a Crowd, Meat, Pizza, Vegetable

White Spinach & Chicken Pizza

Ingredients

Pizza Dough

1 1/2 teaspoons active dry yeast
1 cup lukewarm water
3 1/4 cups flour
1 TBS + 1 tsp extra virgin olive oil
1/2 TBS salt

White Pizza Sauce

2 TBS butter
1 TBS olive oil
1/4 cup finely chopped onion
1 large clove of garlic, minced
3 TBS flour
1 cup milk, plus 1/4 cup as needed
1/2 cup grated Parmesan cheese
2 tsp dry basil
1/4 tsp dry oregano
1/4 tsp salt
1/8 tsp black pepper

Toppings

4 boneless skinless chicken thighs, sliced
1 TBS olive oil
1/2 tsp ground Dean Jacobs Spicy Garlic & Himalayan Pink Salt Seasoning
3/4 lb mozzarella cheese, shredded
3 oz Parmesan cheese, shredded
1 bunch spinach, rinsed, stems removed

Instructions

Make the Dough

Dissolve the yeast completely in a large bowl by stirring it into 1/4 cup of the lukewarm water. Dissolve in 10 minutes or less. Once fully dissolved, add in 1 cup of the flour and mix thoroughly.
Continuing to stir, gradually add 1 TBS of olive oil, salt, 1/4 cup of lukewarm water, and 1 additional cup of flour. As you add the last of the lukewarm water (up to 1/2 cup) and flour (up to 1 1/4 cups), add them in small amounts, working them in gradually to get the right consistency – soft, but not sticky. *
Take the dough out of the bowl and place onto a clean work surface. Pick up and slap down on the counter several times until it has stretched out to be about 10 inches long. Fold the dough over itself towards you, and then push away using the heel of your palm. Fold again and push again. Rotate the dough one quarter turn and repeat, slapping it down on the work surface and kneading. Repeat this procedure for up to 10 minutes or until the dough feels soft and silky. Pat the dough into a rounded shape.
Coat the inside of a large mixing bowl with 1 tsp olive oil. Place the dough in the bowl and cover the bowl with plastic wrap. Allow the dough to rest in a warm spot in the kitchen about 3 hours or until it has doubled in size.
Lightly coat pizza pan with olive oil. Divide the dough by 2. Wrap extra dough in plastic wrap and place in refrigerator if not using immediately. Using a rolling pin, roll dough out into a 14″ circle. Place dough onto pizza pan and pinch any holes in dough closed.

Making the Sauce

Heat butter and olive oil in a small saucepan over medium heat. Stir in onion and garlic, cooking until tender and fragrant – about 1 minute. Add in flour and stir until flour is lightly browned and onion is translucent – about 2-3 minutes.
Add 1 cup milk, Parmesan cheese, basil, oregano, salt, and pepper into onion mixture, stirring continuously until cheese is melted and sauce has thickened slightly.
Remove from heat. Add additional milk as needed if sauce becomes too thick.

Making the Pizza

Preheat oven to 450 degrees Fahrenheit.
Place the olive oil into a medium skillet over medium heat. Place the chicken and Dean Jacobs spice into pan, stirring to coat chicken. Cook chicken through. Set aside to cool to handling temperature.
Spread warm white sauce over prepared pizza crust. Sprinkle over mozzarella and Parmesan cheese. Add prepared chicken and spinach, sprinkling over entire crust.
Place pizza into preheated oven. Bake for 15 minutes, then rotate the pan. Check again after 10-15 minutes. Cheese should be melted and the dough should be crisp and all lift up with lifted by the edge.
Allow to cool for at least 5 minutes before slicing.

Need pizza, but looking for something simpler? Check out our other flavors here!

November 7, 2019October 21, 2019

Cheese Pizza

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We’ve been bombarding you with pizza, but its time to get simple. I have never met someone, child or adult, who didn’t love an extra cheesy pizza.

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And sure, you can go down the street and grab a $5 version, but you won’t get to choose your own cheeses. Not to mention this crust is so good! Soft, yet crisp at the same time!

Cheese Pizza

Cheese, Comfort Foods, Meals for a Crowd, Pizza, Vegetarian

Cheese Pizza

Ingredients

Pizza Dough

1 1/2 teaspoons active dry yeast
1 cup lukewarm water
3 1/4 cups flour
1 TBS + 1 tsp extra virgin olive oil
1/2 TBS salt

Toppings

14 oz can of pizza sauce
1 lb mozzarella cheese, shredded
1/2 lb cheddar cheese, shredded
3 oz Parmesan cheese, shredded

Instructions

Make the Dough

Dissolve the yeast completely in a large bowl by stirring it into 1/4 cup of the lukewarm water. Dissolve in 10 minutes or less. Once fully dissolved, add in 1 cup of the flour and mix thoroughly.
Continuing to stir, gradually add 1 TBS of olive oil, salt, 1/4 cup of lukewarm water, and 1 additional cup of flour. As you add the last of the lukewarm water (up to 1/2 cup) and flour (up to 1 1/4 cups), add them in small amounts, working them in gradually to get the right consistency – soft, but not sticky. *
Take the dough out of the bowl and place onto a clean work surface. Pick up and slap down on the counter several times until it has stretched out to be about 10 inches long. Fold the dough over itself towards you, and then push away using the heel of your palm. Fold again and push again. Rotate the dough one quarter turn and repeat, slapping it down on the work surface and kneading. Repeat this procedure for up to 10 minutes or until the dough feels soft and silky. Pat the dough into a rounded shape.
Coat the inside of a large mixing bowl with 1 tsp olive oil. Place the dough in the bowl and cover the bowl with plastic wrap. Allow the dough to rest in a warm spot in the kitchen about 3 hours or until it has doubled in size.
Lightly coat pizza pan with olive oil. Divide the dough by 2. Wrap extra dough in plastic wrap and place in refrigerator if not using immediately. Using a rolling pin, roll dough out into a 14″ circle. Place dough onto pizza pan and pinch any holes in dough closed.

Make the Pizza

Preheat oven to 450 degrees Fahrenheit.
Spread pizza sauce over prepped dough evenly to taste, leaving about 1 inch of dough exposed around edge. Top with the cheeses, sprinkling evenly over sauce.
Place pizza in preheated oven. Bake for 15 minutes, then rotate the pan. Check again after another 10-15 minutes. Cheese should be melted and the dough should be crisp and all lift up with lifted by the edge.
Allow to cool for at least 5 minutes before slicing.

Throwing a pizza party? Check out these other flavors to mix it up!

November 4, 2019October 21, 2019

Chocolate Chip Cookies

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

The holidays are almost here! Some of our favorite holiday memories revolve around gathering in the kitchen as a family and making treats!

This classic is great year round! Everyone loves a simple chocolate chip cookie! We found a great base dough to work with, and adding chocolate chips was the first step we took in experimenting with it.

Its a must to use semi-sweet chocolate chips. Though milk chocolate chips are delicious, adding them to this dough makes the cookies way too sweet. If that is what you love, then by all means substitute them!

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Chocolate Chip Cookies

Chocolate, Comfort Foods, Cookies, Dessert, Old Fashioned

Chocolate Chip Cookies

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
2 eggs * *
1 tsp vanilla extract
2 3/4 cups all-purpose flour
12 oz semi-sweet chocolate chips

Instructions

Preheat oven to 375 degrees Fahrenheit.
In a large mixing bowl or stand mixer, beat together softened butter and shortening on medium-high speed for 30 seconds. Add in the brown sugar, granulated sugar, baking soda, and salt. Beat together, scraping the sides as needed, until ingredients are fully combined.
Beat in eggs and vanilla until combined. Gradually begin adding in the flour and beating to combine. Once mixture becomes too thick, switch to a wooden spoon and mix until combined. Stir in chocolate chips, making sure to distribute as evenly as possible.
Prepare a baking sheet with parchment paper. Using two spoons, drop dough onto sheet about 2 inches apart. If desired, flatten dough mounds into circles about 3/4 inches thick.
Bake for 8-9 minutes or just until edges are light brown. Allow cookies to cook on the sheet for 5 minutes, then move to a cooling rack to cool completely.
Store leftover cookies in an airtight container.

Notes

* * Bring eggs to room temperature before using by leaving out of the fridge for at least 30 minutes, preferably for an hour.

What is your favorite cookie flavor? Comment below!

Need more desserts for this baking season? Check out our other sweet things here!

October 31, 2019October 21, 2019

Veggie Lovers Pizza

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

Last week we posted our favorite Meat Lovers Pizza, but we know that isn’t everyone’s jam. If you have someone coming to the pizza party that doesn’t like meat, you’ll need this pizza on hand!

One of the best parts of veggie pizza is it isn’t heavy, but still hearty, and you can use your favorite combination of vegetables! You can also make this pizza last with the leftover veggies from the other pizzas you’ve made.

Veggie Lovers Pizza

Cheese, Comfort Foods, Dinner, Meals for a Crowd, Pizza, Vegetable, Vegetarian

Veggie Lovers Pizza

Ingredients

Pizza Dough

1 1/2 teaspoons active dry yeast
1 cup lukewarm water
3 1/4 cups flour
1 TBS + 1 tsp extra virgin olive oil
1/2 TBS salt

Toppings

14 oz can of pizza sauce
3/4 lb mozzarella cheese, shredded
1/4 lb cheddar cheese, shredded
8 brown mushrooms, sliced
1 green bell pepper, chopped
1/2 red onion, chopped
1 can olives, drained and sliced

Instructions

Make the Dough

Dissolve the yeast completely in a large bowl by stirring it into 1/4 cup of the lukewarm water. Dissolve in 10 minutes or less. Once fully dissolved, add in 1 cup of the flour and mix thoroughly.
Continuing to stir, gradually add 1 TBS of olive oil, salt, 1/4 cup of lukewarm water, and 1 additional cup of flour. As you add the last of the lukewarm water (up to 1/2 cup) and flour (up to 1 1/4 cups), add them in small amounts, working them in gradually to get the right consistency – soft, but not sticky. *
Take the dough out of the bowl and place onto a clean work surface. Pick up and slap down on the counter several times until it has stretched out to be about 10 inches long. Fold the dough over itself towards you, and then push away using the heel of your palm. Fold again and push again. Rotate the dough one quarter turn and repeat, slapping it down on the work surface and kneading. Repeat this procedure for up to 10 minutes or until the dough feels soft and silky. Pat the dough into a rounded shape.
Coat the inside of a large mixing bowl with 1 tsp olive oil. Place the dough in the bowl and cover the bowl with plastic wrap. Allow the dough to rest in a warm spot in the kitchen about 3 hours or until it has doubled in size.
Lightly coat pizza pan with olive oil. Divide the dough by 2. Wrap extra dough in plastic wrap and place in refrigerator if not using immediately. Using a rolling pin, roll dough out into a 14″ circle. Place dough onto pizza pan and pinch any holes in dough closed.

Make the Pizza

Preheat oven to 450 degrees Fahrenheit.
Spread pizza sauce over prepped dough evenly to taste, leaving about 1 inch of dough exposed around edge. Top with mozzarella cheese and cheddar cheese, sprinkling evenly over sauce. Top with the vegetables, spreading it all out as evenly as possible over the pizza.
Place pizza in preheated oven. Bake for 15 minutes, then rotate the pan. Check again after another 10-15 minutes. Cheese should be melted and the dough should be crisp and all lift up with lifted by the edge.
Allow to cool for at least 5 minutes before slicing.

Need more pizza ideas? Check out these other flavors we’ve made!

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October 28, 2019October 19, 2019

Blueberry Topped Lemon Cheesecake

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Ah cheesecake – it can be so right, or go so wrong! This was our first foray into homemade cheesecake, and I think it was a great success!

I had a coworker moving departments, so we decided to throw him a farewell potluck. This is the dessert I brought. I had to make sure to bring home a piece for my wife, because she said she’d kill me if I didn’t. Luckily I was able to bring back a slice for her to try.

Everyone loved this flavor combination! You can’t go wrong with blueberries and lemon, and this cheesecake is proof! The crust also contains a surprising ingredient that shows this desserts deep Southern roots – corn meal. I’ve been seeing blueberry and sweet corn dessert recipes pop up here and there, and this is a tasty trend I can definitely get behind!

Blueberry Topped Lemon Cheesecake

Comfort Foods, Dessert, Fruit, Meals for a Crowd, Southern, Splurge, Summer

Blueberry Topped Lemon Cheesecake

Ingredients

1/3 cup butter
32 oz cream cheese
8 oz mascarpone cheese
2 eggs, lightly beaten
2 1/4 cups granulated sugar, divided
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1/8 tsp salt
Zest of 2 medium lemons
6 tbs lemon juice, divided *
3 cups blueberries, divided
1 tbs water

Instructions

Place butter, cream cheese, mascarpone cheese, and eggs on counter at room temperature for at least 30 minutes. Meanwhile, preheat oven to 350 degrees Fahrenheit. Wrap a double layer of tin foil around the bottom and outer sides of a 9 inch springform pan to form a watertight seal. Lightly grease the bottom of the pan. Set pan aside.
To make the crust, beat butter with an electric mixer on medium to high speed for 30 seconds in a medium bowl. Add 1/4 cup sugar and beat until fully combined. Add flour, cornmeal, and salt. Beat together ingredients until crumbly. Press the mixture into the bottom of the springform pan, making as even and flat as possible. Bake for 20 minutes.
Reduce oven temperature to 325 degrees Fahrenheit.
While crust is baking, in a large mixing bowl combine cream cheese, mascarpone cheese, and 1 1/2 cups sugar. Beat on medium-high speed until smooth. Add beaten eggs, lemon zest, and 3 tablespoons of lemon juice to the cheese mixture, beating on low speed until just combined.
Pour cheese mixture over baked crust, spreading evenly. Place the foil-wrapped springform pan into a roasting pan. Pour hot water into the roasting pan until water reaches about halfway up the side of the springform pan.
Bake for 1 hour to 1 1/2 hours or until 2 inch area around the outside edge appears set and the center appears nearly set when shaken.
Remove springform pan from water. Cook in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen edges of cheesecake from sides of pan.
Allow cheesecake to cool completely on the rack. Once cooled, remove foil from pan, cover, and place in refrigerator. Chill for at least 6 hours, preferably overnight.
For blueberry topping, combine 2 cups of blueberries, 1/2 cup sugar, 3 tablespoons lemon juice, and water in a medium saucepan. Cook and stir until mixture begins boiling. Boil gently, uncovered, for 15 – 20 minutes or until slightly thickened. Stir in remaining blueberries. Cook for 2 more minutes. Remove pan from heat and allow mixture to cool. Cover and chill until ready to serve.
To serve, remove sides from springform pan. Slice cheesecake, and spoon blueberry topping over each slice.

Notes

*3 tablespoons of lemon juice is about 1 medium lemon, juiced. Yield will vary by lemon.

Need a dessert, but you’re looking something a little less intense? Check out these sweet recipes!

Cason Cooks

Posts

Creamy Ham and Potato Soup

Buffalo Mozzarella Sticks

Pork Strips

Old Fashioned Banana Cream Pie

White Spinach & Chicken Pizza

Cheese Pizza

Veggie Lovers Pizza

Blueberry Topped Lemon Cheesecake