The Recipes

And the winner is....
Blueberry Cheesecake (even with Jake voting twice for something else)
This recipe is from a friend in Houston. It is so delicious, especially the blueberry pie filling.

Ingredients
1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/4 cup melted butter 12 ounces cream cheese, room temperature 1/2 cup sugar 2 eggs 1/2 teaspoon vanilla 1 cup sour cream		2 tablespoons sugar 1 teaspoon vanilla 2 cups frozen blueberries 1/2 cup sugar 1/2 cup water dash cinnamon 1/2 teaspoon lemon juice 1 1/2 tablespoon cornstarch 1/4 cup water

Directions
1.	Crust: Mix the crumbs, 1/4 cup sugar, and butter together. Spread in a 9" spring form pan. (or a large pie pan). Bake at 375 for 6 minutes. Let cool slightly.
2.	Filling 1: Cream the cream cheese until fluffy and smooth. Add 1/2 cup sugar, eggs, one at a time, and 1/2 teaspoon vanilla. Pour onto baked crust. Bake at 350 for 20 minutes. (or until firm enough to add the other filling on top.)
3.	Filling 2: Mix sour cream, 2 T sugar, and vanilla together. Spread gently on top of cheesecake. Bake an additional 5 minutes until firm. Cool and then chill 4 hours.
4.	Blueberry pie filling: Mix blueberries, sugar, water, cinnamon, and lemon juice together in a saucepan. Bring to a boil. Mix 1 1/2 T cornstarch in about 1/4 cup water. Add to blueberries. Return to a boil and stir until thickened.

Berries on a Cloud
1 recipe Meringue Crust
1 8-oz pkg cream cheese
1 cup sugar
1 tsp vanilla
2 cups whipping cream
2 cups mini marshmallows
1 pkg raspberry Danish Dessert
1 pkg frozen raspberries

Prepare the Meringue Crust a day before serving.
Early, on the day of serving, mix cream cheese, sugar, and vanilla. Whip cream. Gently fold whipped cream and marshmallows. Spread atop Meringue Crust. Refrigerate 12 hours.
Make raspberry Danish Dessert according to directions, but with 1 ½ cups water. Cool. Add partially thawed berries. Just before serving, spoon berry mixture onto meringue around the border. Cut kiwi in half and garnish.
Makes 8 servings.

Meringue Crust
6 egg whites
½ tsp cream of tartar
¼ tsp salt
1 ¾ cups sugar

Heat oven to 275. Grease a pizza pan. Beat egg whites and cream of tartar until frothy. Add salt. Gradually add sugar. Beat until stiff and glossy, about 15 minutes, scraping sides of bowl frequently. Pour onto greased pizza pan, hollowing slightly in center. Bake 40-45 minutes. Turn off oven. Do not open. Leave meringue crust in oven for 12 hours.

Blueberry Delight from Taste of Home

Ingredients
1 8-oz package cream cheese, softened 1/2 cup powdered sugar 1 14-oz can sweetened condensed milk		1 3-oz package instant vanilla pudding mix 1 12-oz carton frozen whipped topping, thawed, divided 1 angel food cake, cut into 1-in cubes 1 quart blueberries, frozen or fresh

Directions
1.	In a mixing bowl, beat cream cheese and powdered sugar. Add milk and pudding mix; mix well. Fold in 1 1/2 cups whipped topping.
2.	Place half of the cake cubes in a 3-qt glass bowl (or trifle bowl.) Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with reamining berries and pudding mixture. Garnish with additional berries if desired. Store leftovers in the refrigerator.

Cookies:
I'm obsessed with biscotti lately. It's so crunchy and delicious. I like to dip the cookies in white or dark chocolate on one of the long sides.
Chocolate biscotti
Plain biscotti (I added about 1 cup of chopped toasted almonds)
Cranberry and pistachio biscotti