Tackle your taste buds with cheese lime cake:

Lemon  cheese cake:

11 ounces cream cheese, softened
2 eggs, lightly beaten
2/3 cup vanilla wafer crumbs
1/3 cup slivered almonds
1/3 cup sugar
3 tbsp sugar
3 tbsp heavy whipping cream
2 tbsp butter or margarine, melted
2 tbsp lemon juice
1 tsp grated lemon peel
1/2 tsp vanilla extract

For Topping:
1 cup sliced fresh strawberries
1 tbsp sugar
How to make Lemon Cheesecake:
Greased a 6-inch spring-form pan with butter.
Place wafer crumbs, almonds, butter and sugar in a blender.
Cover and process until well blended.
Press this mixture on the bottom and up the sides of the greased springform pan.
Bake at 350 degrees F, for 8 minutes or until crust is set and lightly browned.
Let it cool on a wire rack.
Place cream cheese in a mixing bowl.
Beat until smooth.
Gradually beat with sugar.
Then beat on high speed for 2 minutes or until light and fluffy.
Stir in cream, lemon juice, lemon peel and vanilla.
Add eggs, one at a time; beat until well blended.
Pour this batter into the crust.
Bake at 350 degrees F, for 40 minutes or until center is almost set.
Allow to cool for 10 minutes.
Refrigerate overnight.
Remove sides of the pan.

To Make sauce:
In a small bowl, mix together the strawberries and sugar.
Let stand for 15 minutes.

To Proceed:
Pour this mixture over the cheesecake.

Lemon Cheesecake is ready now.
Serve with Honey Lemon Tea.

Yield: 4 servings.

Try out this delicious recipe: Banana Pudding with Waffles:

3 large egg yolks
3/4 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon salt
3 cups whole milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup (1/2 pint) heavy cream, cold
1/4 cup confectioners’ sugar
3 to 4 ripe bananas, depending on their size
1 tablespoon freshly squeezed lemon juice
50 vanilla wafers, crushed if desired, plus a few whole wafers for decoration


1. Place the egg yolks in a heatproof bowl and whisk slightly just to combine.
2. Combine the sugar, cornstarch, and salt in a medium saucepan over medium heat. Carefully add the milk to the pan, whisking constantly until the mixture starts to thicken, about 8 minutes. Do not let the pudding come to a full rolling boil, just a wee gentle boil. Immediately remove the pan from the heat.
3. Slowly pour half the thickened milk into the egg yolks, whisking well. Return the pan to medium heat and gently and slowly add the yolk mixture to the pan. Still stirring constantly, bring the mixture back to a gentle boil, and continue to stir for 1 minute more. Remove from the heat and stir in the butter and 1/2 teaspoon vanilla extract. Let cool.
4. Whip the cream with a stand or handheld mixer until light and fluffy. Do not overbeat. Gently fold in the confectioners’ sugar and the remaining 1/2 teaspoon vanilla extract.
5. Peel the bananas, cut them into 1/2-inch slices, sprinkle them with the lemon juice, and gently toss to coat.
6. Spoon 2 cups vanilla pudding in the bottom of a 2-quart bowl. Sprinkle with 1/2 cup crushed wafers or, if you prefer them whole, 1/3 of the wafers. Arrange 1 cup of the sliced bananas any way you wish over the wafers. Spoon in the rest of the pudding and coat with 1 cup crushed wafers or almost all of the remaining wafers. Arrange the remaining banana slices on top of the wafers, reserving a few banana slices for garnish. Cover the entire surface with the whipped cream. If desired, decorate with the reserved banana slices and some more whole wafers. Serve immediately or refrigerate until ready to serve.

Grape Fruit Lime Juice:

Ingredients: 

Juice from 2 grapefruits

Juice from 2 limes

Juice from 1/2 a lemon

2 tablespoons fresh ginger juice

4 tablespoons of sugar, or agave syrup

1 cup water

Directions – The best way I get the juice from fresh ginger is by grating it fine and squeezing the pulp, ringing out the juice.

In a sauce pan, bring water, sugar and ginger to a simmer for about 5 minutes, or until sugar has dissolved. Let it cool.

In a pitcher, combine ginger-sugar water with grapefruit, lemon and lime juice and mix until combined. Add more sugar for taste.

Quick Strawberry pie:

Ingredients:
1 frozen (9-inch) pie crust
1 cup water
1 cup white granulated sugar
3 tbsp. Cornstarch
1/4 cup strawberry gelatin powder
1 pint of fresh strawberries, hulled and sliced

Directions:
Pre bake pie crust according to directions on package. Cool to room temperature
Wash and hull strawberries.
Then cut them in half (or maybe smaller depending on how big your berries are).

In a saucepan, over medium-high heat, add water, sugar, cornstarch, & strawberry gelatin.
Whisk together until thoroughly combined.

Whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to a gentle boil. Remove pan from the heat and allow the glaze to cool.

I like to put the saucepan in my sink where I've made some ice water.
This will cool the glaze quickly and allow it to set up a bit more.
As the glaze cools it will become translucent in color and you should notice it will thicken a little more as well. Whisk it occasionally as it cools. It will be thickened but still pourable.

Add your sliced berries to the baked and cooled pie crust.
Pour strawberry glaze over berries. Making sure to get it in between the nooks & crannies of the berries as best you can.

Chill pie in the refrigerator at least 2-3 hours before serving.

When ready to serve, dollop each slice with some whipped cream.

Polk ed Red Velvet Cake:

Ingredients:
1 box Red Velvet cake mix
The ingredients needed to make the cake (eggs, oil & water)
2 (3.4 oz.) boxes instant Cheesecake-flavored pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
10 Oreo cookies, crushed (optional)

Directions:
Prepare cake mix according to package directions for a 9x13 cake.
Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the warm cake.

You want the holes to be BIG so that the pudding has plenty of room to get down in there.
Be sure to poke right down to the bottom of the cake.

In a medium bowl, prepare instant pudding. Whisk together pudding mix with 4 cups of milk.
Whisk until all the lumps are gone.

Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
Spread it all out and using the back of the spoon, gently push pudding down into the holes.

Put the cake into the fridge to set and cool (about 2 hours).
(If you have anything hanging out in your fridge that is stinky, be sure to cover your cake first).



Once your cake has completely cooled, spread on whipped topping.Spread it out evenly over the pudding layer.

If you haven't done so already, crush you Oreo cookies.
I just place mine in a ziploc bag and crush them with a rolling pin.
Spread crushed Oreos onto the top of the cake.
You can do this part immediately before serving the cake if you like.
This will ensure the cookie bits are crunchy when you serve it.

This cake needs to be kept refrigerated.

Nutella pop:

Makes 6 pops with about 1/2 c. Left over

1 1/2 c. Pacific hazelnut chocolate milk
1/2 c. Nutella

Whisk together the hazelnut milk and Nutella until mixed uniformly. Chill for at least 2 hours.

Pour into Zoku slots or other popsicle molds.

Make quick Veg pizza

1 ½ cups water

2 Tablespoons vegetable oil

3 ¾ cups bread flour

1 ¾ teaspoon salt

1 ½ Tablespoons sugar

1 ½ teaspoons arid active yeast

How to Make It

Check your bread machine directions and then add these ingredients in the order listed in the user manual to get the best results.

After adding the water, vegetable oil, bread flour, salt, sugar and arid active yeast follow the directions of the bread maker you have available to commence processing these ingredients into a commodious pizza dough.

To prepare a chewier pizza dough for your pizza recipes you will need to remove the dough from the bread machine. Sprinkle a great deal of flour onto a clean arid surface. Place thepizza dough onto the prepared floured surface and then knead it by hand for with regards to 5 to 10 minutes to achieve a more conventional type of pizza dough.

Alternatively, you may likewise place the bread machine pizza dough into a stand mixer that has a dough hook attachment and then routine the dough more rather than by altogether hand kneading the dough. After mixing with the dough hook attachment, remove the dough and hand knead it for only a few minutes to achieve a chewy and a conventional pizza crust.

After making your bread machine pizza dough, plainly follow the directions of making your pizza by adding the dissimilar ingredients that you will include while making the pizza sauce, pizza fillings and pizza toppings.

You might likewise want to adjust this recipe by using 1 ½ cups flat beer rather than the 1 ½cups water, if you choose to do so.

Make cheesy pizza:

Pizza dough
1/2 thinly sliced red onion
1 tablespoon extra virgin olive oil
6 chopped, pitted Kalamata olives
1 teaspoon minced lemon rind
8 cups rinsed, de-stemmed spinach
3 Oz crumbled feta
2 finely chopped cloves garlic
1/2 Oz grated Parmesan
1/4 lb grated mozzarella
1 teaspoon chopped fresh rosemary
Garlic oil, salt and pepper

How To Make It:

Heat two teaspoons of the oil in a pan and saute the red onion with a lot of salt and pepper for five minutes or until tender. Add half the garlic and cook for one minute. Transfer the mixture into a bowl.

Heat the rest of the oil in the pan and wilt the spinach with a pinch of salt and pepper and the remaining garlic. After one minute or when the spinach has wilted but is still brightly colored, take it out of the pan and let it cool. Use your hands to squeeze out the excess moisture then chop it and toss it with the lemon peel. Preheat the oven to 500 degrees F. Roll out the dough and put it on a greased peel or pan.

Brush the garlic oil over it, and then disseminate the onion over the crust and the spinach. Sprinkle the olives, feta, and mozzarella on top. Bake it for ten minutes or until the crust is crispy and golden brown. Sprinkle galore rosemary and parmesan over the top and serve.

Fried grilled potatoes:

1/2 cup extra-virgin olive oil

3 garlic cloves, peeled and crushed

6 unpeeled waxy potatoes, each quartered lengthwise

Kosher salt and freshly ground black pepper

1 to 2 sprigs fresh rosemary, chopped if desired (optional)

1. Prepare a grill for direct cooking over high heat [500º F (260ºC)].
2. Combine the oil and garlic in a large flameproof roasting pan. Place the pan on the grill grate, close the lid, and let it heat until the oil begins to shimmer, about 2 minutes. Carefully add the potatoes to the pan and gently stir to coat with the oil. Close the lid and “grill” the potatoes, keeping the lid closed except to occasionally turn the potatoes with a thin metal spatula, until they’re golden brown and tender, 20 to 25 minutes.
3. Season the potatoes to taste with salt and pepper and, if desired, a sprinkle of rosemary. Using a slotted spoon, transfer the potatoes to a bowl or platter and serve hot.

Brownie Ice cream with chocolate covered:

For the Brownies:
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons cocoa, plus more for pan
2 eggs
1 teaspoon pure vanilla extract
3/4 cups flour
Pinch of kosher salt

For the Ice Cream Sandwiches:
1 quart vanilla ice cream, slightly softened
2 pound chocolate chips
1 teaspoon oil

Directions:
Preheat the oven to 350 degrees. Butter a quarter sheet pan (a small jelly roll pan), or a 13x9inch pan. Place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder. When the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition. Add in vanilla.

With the mixer on low, add in flour and salt. Mix until just combined. Spread into prepared pan and bake until shiny on the top, 10-15 minutes. Remove from oven, and allow to cool completely.

Remove Brownie from the pan, and cut in half. Spread ice cream on one half, and top with the other half. Freeze for 2-4 hours, until firm.

Cut the large ice cream sandwich into smaller sandwiches. Insert wooden popsicle sticks, and freeze for another hour.

Melt the chocolate chips with the oil in the microwave in 30 second intervals, until chocolate is smooth. Dip each ice cream sandwich in the chocolate, and let set on a sheet of parchment paper. Wrap in parchment paper and freeze until ready to serve.

strawberry in Yogurt freeze looks so delicious:

You can make them by dipping strawberries (halved or whole) in vanilla yogurt (Greek might be best, because it's thicker), then putting on a sheet pan lined with parchment or wax paper and freezing. Voila: Yogurt-covered strawberries!