Raspberry Cream Pie

Ingredients

CRUST: (can use premade crust instead)

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted

FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Directions

1. Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
2. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.
3. In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
4. Spread topping over filling. Garnish with remaining berries.

Note: Could try to make this a lemon Raspberry Pie by flavoring the cream with lemon.

Raspberry Cake Filling

Ingredients:

3 C fresh or frozen Raspberries (can do other berries or fruit)

1/3-1/2 C Sugar

1 tsp Lemon Juice

2 Tbsp Corn Starch

2 Tbsp Cold Water

1 Tbsp Raspberries Syrup Flavoring (optional - to give it extra raspberries flavor)

Directions:

1. Wash and drain the raspberries.
2. In a medium sauce pan place raspberries, sugar and lemon juice and bring to a boil over medium heat.
3. Reduce heat and simmer for 3-5 minutes.
4. Use an immersion blender to break up the berries completely. 
5. Taste for sweetness and add the raspberry syrup flavoring if needed.  
6. Use a mesh sieve over a bowl to strain out some or all of the raspberry seeds. Use the back of a large spoon to press all the juice and pulp out of the seeds.  
7. Return to the sauce pan and bring back to a simmer. (This is optional)
8. Mix the corn starch and water together to make a slurry.
9. Mix the slurry into the berries and continue to simmer for another minute stirring constantly.
10. If it is not think enough you can make more slurry and add to it one table spoon at a time and cook for one more minute.
11. Remove from heat and pour into a heat resistant container. 
12. Let cool uncovered then store in the refrigerator for up to 3 days or in the freezer for 3 months.

From: https://shanissweetart.com/recipe/raspberry-cake-filling-recipe/ 

Cheesey Fondue

Ingredients:

·       2 cups lightly packed shredded Gruyere cheese (about 8 ounces)

·       1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)

·       2 tablespoons cornstarch

·       1 cup low-sodium, good-quality chicken broth

·       1/8 teaspoon lemon juice (don't leave this out! I just gave a quick squeeze of a lemon without properly measuring)

·       1 tablespoon finely minced or pressed garlic

·       1/4 teaspoon ground black or white pepper

·       1/4 teaspoon nutmeg

·       Dash of paprika

Instructions

1.       Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.

2.       In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.

3.       Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.

4.       Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes - the options are endless!

Notes

Don't use pre-shredded cheese. It has a very different consistency than what you grate yourself - worth the tiny bit of extra work, I promise!

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

From: Mel’s Kitchen Café  https://www.melskitchencafe.com/classic-fondue-recipe/

Sweet Balsamic Glazed Pork Loin

Ingredients:

• 2-3 lbs boneless pork loin (trimmed of large fat)
• 1 tsp ground sage or poultry seasoning
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 clove garlic (finely minced or crushed)
• 1 cup water or chicken broth

Glaze:

• 1/2 cup brown sugar
• 1 tbsp cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup water
• 2 tbsp soy sauce

Directions:

1. Combine sage, salt, pepper and garlic.  Rub the spices all over the roast.
2. Place the roast in the insert of the instant pot then add the water/broth.  Secure lid and cook on high pressure for 60 minutes (hit manuel, dial up or down to 60 mins).  Let the pressure naturally release for 10 mins before doing a quick release.
3. Near the end of cooking time, whisk together all the ingredients for the glaze in a small sauce pan and bring to a boil.  Reduce heat and simmer, stirring occasionally, until the glaze thickens 2-3 mins.  Season to taste with salt and pepper.  Keep warm until ready to use.
4. Remove pork from pot and shred meat into pieces.  Drizzle the glaze over the pork and serve immediately.

From Mels Kitchen Café
https://www.melskitchencafe.com/sweet-balsamic-glazed-pork-loin-slow-cooker/

Sweet-and-Sour Meatballs

Meatballs
1/2 C packed brown sugar
1 Tbsp. Cornstarch
1 can (13 1/4 ounces) Pineapple Chunks
1/3 C Vinegar
1 Tbsp Soy Sauce
1 Small Green Pepper (Coarsely Chopped)

*Try doubling the sauce next time

Cook meatballs in skillet and remove.  Drain fat from skillet.  Mix brown sugar and cornstarch in skillet.  Stir in pineapple, vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat.  Add meatballs. Cover & simmer stirring occasionally for 5 minutes.  Stir in green peppers.  Cover and simmer until crisp-tender (about 10 minutes).

Serves 4

Cheese Fondue

Tips:

   1. Make sure everything is prepped before you turn the stove on.  

   2. Don't try and make the fondue in the pot. Do it on the stove first and transfer to the fondue pot after it's prepared.

   3. Do not leave the cheese unattended after you've started - it will either clump, scorch or curdle if you walk away - don't know why, but it always. 

Ingredients:

2 lbs. Grated Cheese (I prefer White Cheddar).

4 Cups Melting Liquid (This can be sparkling cider, or beverage of your choice that starts with a "B" and ends with an "R".)

4 Tbsp. Corn Starch

Hot Sauce to Taste

Garlic Powder to Taste

Directions:

1. Heat the melting liquid over a medium high flame. 

2. Take half of the cheese and toss in a separate bowl with the corn starch. (Keep the rest of the cheese in reserve.) 

3. When the melting liquid is simmering, add the cheese that has been tossed with the corn starch.  

4. Stirring until it has melted and been incorporated.  

5. Add in the rest of the cheese and the hot sauce and garlic powder to your taste preferences.  

6. Never add more cheese until the previous addition has been melted and incorporated.  Bring up to a melting point.  

7. Transfer to a fondue pot over a flame to keep warm. 

8. Stir the pot as necessary to prevent scorching. 

Serves 4 people

Serve with:

Bread

Veggies (Broccoli, Carrots)

Granny Smith Apples

Pretzels 

Tortilla Chips