Pasta Salad

Nikki H.

1 box of tricolor fusilli

Red bell pepper

Baby cucumbers

Olives

Baby spinach

Little mozzarella balls

Carrots

Artichoke hearts

Sundried tomatoes

Newman's Own Family Italian dressing

No-Bake Cheesecake

Oma J.

Cheesecake Recipe Found HERE, Blueberry Sauce FOUND HERE 

Ingredients for the Crust: 

1 3/4 cups graham cracker crumbs, from 14 whole crackers 

1 Tbsp granulated sugar 

8 Tbsp unsalted butter, melted 

For the Cheesecake Filling: 

16 oz cream cheese, 2, 8-oz blocks, room temperature 

2/3 cup granulated sugar 

2 Tbsp sour cream 

2 Tbsp lemon juice, freshly squeezed 

1 cup heavy whipping cream 

1 recipe blueberry Topping (below), to serve 

Instructions Blueberry Topping: 

In a small saucepan, bring 1 1/2 cups of blueberries, sugar, and lemon juice to a simmer over medium heat. Cook, stirring often, until the blueberries breakdown and the sauce is syrupy, about 8 minutes. 

In a small bowl, whisk together the water and cornstarch. Stir it into the pan along with the remaining 1/2 cup blueberries. Cook, stirring constantly until thickened, about 2 minutes. Remove from heat, and let cool to room temperature, about 30 minutes. 

Spoon over the cooled cheesecake before slicing. 

How to Make No-Bake Cheesecake: 

In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs. Line a 9-inch round springform pan with a round of parchment paper and press crumbs into the bottom of the pan going 1/2" up the sides. Freeze for 15 minutes or refrigerate 30 minutes for crumbs to set. 

In a large mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium/high speed for 3 minutes until fluffy and completely smooth, scraping down the bowl as needed. Add sour cream and lemon juice and beat for another minute until well incorporated. 

Wash the mixer attachments and then in a second large mixing bowl, beat heavy whipping cream on medium-high speed for about 3 minutes, or until whipped and stiff peaks form. 

Using a spatula, fold the whipped cream into the cream cheese mixture until fully combined, scraping from the bottom of the bowl as you mix. 

Pour half of the filling over the cooled crust. Spoon 1/4 of the cooled blueberry sauce over the first cream cheese layer and lightly swirl over the top. 

Pour on the remaining cheesecake mixture and smooth out the top. Spoon and swirl 1/4 of the blueberry sauce over the top. Cover and refrigerate for 6 hours or overnight to fully set. To serve, top individual slices of cheesecake with the remaining blueberry sauce. 

TO FREEZE To Freeze, wrap the cheesecake in several layers of plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight.