Lemon-Blueberry Cheesecake Bars

If you are anything like me, you always end up with things left over that you purchased from the grocery store.  Well, blueberries is what was left over this week.  Blueberries certainly are not cheap and when you thrown them away it is like throwing money away.  


So, in a effort to save a little $$, I decided to visit Pinterest and check out some of the recipe pins that I pinned for blueberries.  I came across Lemon-Blueberry Cheesecake Bars by the Epicurean Mom blog.  They looked scrumptious!  So, I thought I would give it a try even though my previous attempts at cheesecake have been...well, lets just say not great...

After I tried this recipe, it made me think of cheesecake in a whole new light!  It was super simple, so simple in fact, you can't really even mess it up.  Plus, these cheesecake bars have a wonderful, light flavor...you will keep going back for more until all the bars are gone! 

Now without further adieu'...

Lemon Blueberry Cheesecake Bars


Ingredients


For Base:

Cooking spray, for dish/pan (or butter if you prefer)

2 tablespoon sugar
1/8 tablespoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted


For the Filling:
16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
1/2 cup sugar
1/2 cup fresh blueberries



Directions


For the Base:
Preheat oven to 325 degrees.

Grease the bottom of a 9 by 9-inch baking pan/dish with cooking spray (or butter if you choose).  Then place parchment paper over the top, pressing down at the corners.  In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs.  Add the melted butter and pulse a couple of times to fully incorporate.  Pour into the lined baking pan and firmly pat down with the bottom of a glass.  Bake for about 10 minutes, or until set.

For the filling:
Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined.  It should have a smooth consistency.  Pour onto the cooked graham cracker base and smooth out and then sprinkle with blueberries.  They will sink slightly but should be half exposed.

Bake in the oven for 35-45 minutes (depending on oven), or until the center only slightly jiggles.  Remove from the oven and cool completely before Refrigerating for at least 3 hours.  Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.

I think it is safe to say that these bars were fabulous... :o)  

Enjoy and keep making it Crazy Good!!

Recipe adapted from Epicurean Mom & Tyler Florence.

Tag Pic Pac Pasta...Just Like Carrabba's Italian Grill Recipe!!

I LOVE Italian food and the best Italian place to eat in my opinion is Carrabba's!!  I especially like their Tagliarini with Picchi Pacchiu Sauce, otherwise known as "Tag Pic Pac"!  

With a name like that, it has to be good!  I was so curious about the name, I did some research to figure out where it came from.  In Sicily, picchi pacchiu is what cooks make for a quick tomato sauce when minimal cooking is necessary.  

So on to the important stuff...the recipe for "Tag Pic Pac"! :)

INGREDIENTS:  
Picchi Pacchiu Sauce
    1/2 cup extra-virgin olive oil (Colivita recommended)
    4 garlic cloves, thinly sliced
    1 can (28 ounce) whole roma tomatoes in juice
    1/2 cup chopped fresh basil
    Kosher salt and freshly ground black pepper

Pasta
    1 pound fresh tagliarini or fettuccini


DIRECTIONS:

1. To make the sauce, heat the oil and garlic together in a small skillet over medium-low heat just enough so the garlic is soften and fragrant and the oil is very warm (about 5 minutes).  Remove from heat and let stand to infuse the oil, about 30 minutes.
2. Pour the tomatoes and their juices into a bowl.  Squeeze the tomatoes through your fingers until they are coarsely crushed.  Stir in the garlic in its oil and the chopped basil.  Season with Kosher salt and pepper.  Let stand for 1 - 2 hours for the flavors to marry.
3. Bring a large pot of water to boil over high heat.  Add salt to taste.  Add the tagliarini and stir well to separate the strands.  Cook according to the manufacturer's directions until al dente.  Drain well.
4. Return the tagliarini to it's cooking pot.  Add the sauce and mix well.  Cover and let stand for 1 minute.  Divide among 4 serving bowls and serve hot.