Rhubarb Cream Cheese Squares

I was having "RHUBARB moments" yesterday...

Above:  Yes, yesterday was a "Rhubarb Day"-- 
sort of.  I made two kinds of Rhubarb 
desserts, not all for me/us, though!   
First, I made my family's favorite Rhubarb 
Custard Dessert (shown in the back) and, 
then,  something I'd never made before--  
Rhubarb Cream Cheese Squares 
(shown in the front).  

The recipe for the dessert below is one 
that's "around" on the Internet...

For this, I followed a recipe found in 
a blog entitled "a farmgirl's dabbles"*--   
except that I doubled it to make a 
9x13 dish of this.

Below:   After it cooled overnight, I 

drizzled caramel sauce over 

the top to make it "different"...

These are quite "rich" and quite "sweet"--  I think

a "not big" piece (half the size shown?) is best.

INGREDIENTS: 

• 2 and 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup (2 sticks) cold butter
• 1 cup old-fashioned oats
• 2 packages (8-ounces each) cream cheese, softened
• 1 and 1/2 cups sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 eggs, lightly beaten
• 3 cups finely chopped rhubarb (chopped to little 1/4" pieces)

DIRECTIONS:

1. In my food processor, I combined the flour, brown sugar, cold butter and pulsed it until I had what looked like a crumb mixture.  At that point, I added the old-fashioned oats and hit "pulse" ONLY a couple of times so as to not totally break up the flakes of oats.
2. Remove 2 cups of this crumb mixture and set aside for the topping.
3. Gently press remaining crumb mixture into the bottom of a greased or sprayed 9x13" baking pan.  Set aside.
4. For the filling: In a small bowl, beat softened cream cheese and sugar until very smooth.  
5. Beat in salt, vanilla, cinnamon and nutmeg.
6. Add eggs, beat on low speed just until combined.
7. Stir in finely chopped rhubarb.  Pour mixture over crust.
8. Sprinkle batter with reserved crumb mixture, and very gently press down.
9. Bake at 350-degrees for about 50 minutes or until set/very light brown (check after 45 minutes).  Cool on a wire rack for 1 hour.  The baking time for just 1/2 this recipe baked in a 9x9" pan was listed at 35-40 minutes.
10. Refrigerate for at least 2 hours.  Cut into squares (or bars).

*http://www.afarmgirlsdabbles.com/2013/05/31/moms-rhubarb-cream-cheese-bars/

Olive Cream Cheese Dip/Spread

IF you like olives, I think you will 

like this...  IF, that is!

I wouldn't need crackers, nor chips, nor veggie sticks to enjoy this dip because...Sh-h-h-h-h,... I could eat it off my FINGER, then lick the beaters, and lick the bowl!!!!  

About five years ago, I was in what was then the Country Store where they had a tray of crackers and little open containers of their "made in house" dips/spreads to sample.  I tried the creamy olive mixture and liked it... a lot!  I looked at the price on the container.  Oooooooh, I thought it was a bit pricey at $3.00 for quite a small amount, but ... I bought it... and wasn't sorry.  But,... since then, I hadn't had anything like it... until now!

Last week, I was looking through some recipes submitted by Kittencal* at http://www.kittencalskitchen.com/ and noticed that this one looked like it could be what I was hoping to find.  I made it up and "adjusted" it to take the olive part of it down just a tad bit by adding more cream cheese so that the rest of my family would like it better.  It worked!

This serves about 15 or more?

INGREDIENTS:

• 3 of 8 oz. packages cream cheese, softened.
• 1/2 teaspoon cayenne pepper, or adjusted to taste.
• 2 tablespoons olive oil.
• 1 fresh clove of garlic, finely minced (or 1 tsp. minced garlic from a jar).
• 2 tablespoons fresh lemon juice (I used bottled juice that was newly purchased).
• 1 of 4.25-ounce can black olives, well-drained and chopped.
• 1/2 cup pimiento-stuffed olives, well-drained and chopped.
• Fresh ground black pepper, if desired (I didn't add it).
• Crackers or pita chips or veggie sticks for dipping/spreading.

INSTRUCTIONS:
Stir together the first 5 ingredients until very smooth and well blended.
Mix in chopped olives, and then season with black pepper (if desired).
Serve with crackers or ????

* I do not know Kittencal, but,... I've liked her along with her writings and recipe postings for quite a few years, already.

Lemon Squares*

This is VERY ... LEMON'y!!!!

I love the strong "KICK of lemon" in here!

But,...I suggest that IF you want 

more sweet and LESS "tang",

try using only half as much lemon 

zest as the recipe calls for 

and see how that goes.

INGREDIENTS:

2 cups graham cracker crumbs
1/2 cup butter, melted
1 tablespoons sugar
.....
2  of 8-oz. cream cheese, softened
2 of 14-oz. sweetened condensed milk
4 egg yolks
2 tablespoons lemon zest
1 cup lemon juice
....
1 and 1/2 cups thawed whipped cream or whipped topping.
Raspberries for garnishing, if desired

DIRECTIONS:

HEAT oven to only 325-degrees F.
LINE 9x13-inch baking dish or pan with foil, with ends of foil extending over sides.  Lightly spray the foil liner with non-stick spray.
MIX graham cracker crumbs, butter and sugar until blended and press onto bottom of prepared dish or pan.  I like to use my off-set spatula for this-- It looks like this:
 

• BAKE the layer of pressed graham crackers for 10 minutes.
• MEANWHILE, beat cream cheese with mixer until smooth/creamy.  Gradually beat in the condensed milk.  Add egg yolks (one at a time) and mix well.  Blend in lemon zest and lemon juice.  Pour over crust.
• BAKE about 30 minutes or until center is set (since ovens vary, check after 25 minutes).  
• COOL completely.  Refrigerate for at least 2 hours.  
• USE foil handles to remove dessert from pan before cutting into bars.  By having this OUT of the pan and then using a really long knife, you can make very clean cuts (but, do wipe knife edge off between each cut).
• SERVE topped with whipped cream or whipped topping.  Add raspberry(ies), if desired.

Because I only had FROZEN raspberries 

here, this isn't as pretty as it would 

be with a FRESH one!

Mm-m-m-m-m-m-m-m-m....

* This recipe came from the Spring 2014 

edition of Kraft's Food & Family-- I  made 

the crust according to the original directions, 

but,................... my ingredient list shows 

everything else ALREADY doubled.

 (I wanted the lemon'y layer 

to be thicker like this!) 

"Creamy/Dreamy" Lemon Dessert *

This comes pretty close to enjoying 

the likes of a Lemon Pie (without it being in 

a pie plate with a traditional kind of pie crust). 

I want this "cool dessert" on a summer day when it's 

in the 90's with an equal % of humidity.   BUT!,... 

I also want this on a winter day right here

when it is -30°.  In other words, I'll take this...

 ANYtime!  

......................................................

Read through the recipe before you start.  

I'll say up front that I prefer to use real whipping cream in place of the Cool Whip.   IF you choose to NOT use Cool Whip, you may need a total of 2-3 of the 8 oz. cartons of whipping cream. 

Below, for the third layer, the "lemon" layer, I list two options: This recipe can be made more quickly with INSTANT Lemon Pudding & Pie Filling, OR, you can do as I did, and use the "COOK & SERVE" Lemon Pudding & Pie Filling-- following the directions according to what is on each box.

FIRST LAYER:  CRUST INGREDIENTS and DIRECTIONS-- 

1. 1 and 1/2 cup all-purpose flour
2. 3/4 cup chopped pecans (plus another 2 tablespoons chopped pecans saved for garnishing top IF desired)
3. 3 Tablespoons granulated sugar
4. 1 and 1/2 stick butter (or 3/4 cup) , softened to room temperature

Combine the above four ingredients, blending well.  Press into the bottom of a "non-stick sprayed" 9 x 13-inch pan (or, glass dish).  Bake at 375-degrees for between 15 and 20 minutes OR, depending on your oven, until only lightly browned.  Set aside to cool.  (Since this is the only part of this recipe that is baked, I like to make this the night before I need it, keeping it tightly covered after it cools.)
................................

SECOND LAYER INGREDIENTS and DIRECTIONS:

1. 2 of 8 oz. packages cream cheese, softened to room temperature.
2. 2 cups confectioners (powdered) sugar, SIFTED or run through a screen.
3. 1/2 of a 16 oz. Cool Whip (save the other 1/2 for the fourth layer).

• Place cream cheese in mixing bowl.  Beat with an electric mixer until fluffy.  
• Add the SIFTED confectioners sugar and beat until all is light and fluffy.
• Add the first 1/2 of the 16 oz. Cool Whip.  Fold in evenly and gently.
• Spread this mixture over the pre-baked and cooled crust.   

 ........................................

THIRD LAYER INGREDIENTS and DIRECTIONS:
(Including TWO options for the layer of lemon)

Option One:  2 of the 4.3 oz. (large) boxes of "COOK & SERVE" Lemon Pudding & Pie Filling prepared exactly as instructed on the package, but with using 1/4 cup less water than what is called for, making it a thicker mixture.  Again, follow the instructions perfectly, including the "medium heat", and using a "wire whisk" to eliminate lumps.    Be careful because when it reaches the boiling state, it likes to "spit hot stuff" at you!  When done, put into a container, cover with something like plastic wrap or sheet of parchment paper to keep top surface from drying out while it COOLS.    Once it cools, spread it over the "SECOND LAYER" (above).

Option Two:   4 of the 3.4 oz (small) boxes of "INSTANT" Lemon Pudding and Pie Filling, prepared in a large mixing bowl and according to directions on the box, but with using a total of 5 cups of milk.  Spread it over the "SECOND LAYER" (above).
.............................................

FOURTH LAYER INGREDIENTS and DIRECTIONS:

1. The last 1/2 of the 12 oz. Cool Whip used in the Second Layer (above)

• Spread this Cool Whip over the layer of Lemon Pudding & Pie Filling.

.............................................

FIFTH LAYER:

1. Optional:  Garnish the top with a very light sprinkling of the extra chopped pecans listed in the "crust section" (above). 

• Chill, covered, for at least one hour.  Store any leftovers in the refrigerator.

With pecan topping, or,... without...

* A long time ago, I started out with a recipe similar to what's posted on http://www.tastebook.com/recipes/3649072-Luscious-Lemon-Delight but I've since changed this in a number of ways-- especially with the type of pudding options; Cool Whip vs. cream option; and, because the original recipe was to fill a "smaller dish",  I changed the ingredient amounts to fit in and fill my 9 x 13" dish.

Rhubarb-Strawberry Creamy Dessert

It's CREAMY good when finished, but starts out more like this...

CRUST INGREDIENTS:

• 2 cups all-purpose flour
• 1 cup chopped pecans
• 1 cup butter, melted OR "very soft"
• 1/4 cup powdered sugar

CRUST DIRECTIONS:

In a small bowl, combine the flour, pecans, butter and sugar.  Press lightly into a greased or sprayed 9x13-inch baking dish.  Bake at 350-degrees for 18-20 minutes or until light golden brown.  Cool on a wire rack (or in the refrigerator?).

-------------------------

TOPPING INGREDIENTS:

• 1 cup packed light brown sugar (dark WILL work if that's all you have).
• 3 tablespoons cornstarch.
• 5 cups chopped fresh, OR frozen rhubarb that's been drained and patted dry.
• 1 cup thickly sliced fresh strawberries (about 1/2 pound).
• 1 package (8 ounces) cream cheese, softened.
• 1 cup confectioners' (powdered) sugar.
• 1 and 1/2 cups heavy whipping cream, whipped, DIVIDED.  (Cool Whip will work as a substitute).
• Additional brown sugar to sprinkle on top, optional.

TOPPING DIRECTIONS:

Cut rhubarb into 1/4" to 1/2" slices.

Below:  In a large saucepan, combine the brown sugar and cornstarch.  Stir in the chopped pieces of rhubarb until well coated/combined.  

Below:  Over medium heat, bring the combined brown sugar, cornstarch and rhubarb to a boil, stirring constantly.  Because you don't add liquid to this mixture, you'll wonder how it's supposed to boil, but... it does as the sugar melts and the rhubarb releases liquid.  Reduce heat and, still stirring constantly, cook the bubbling mixture for 4-5 minutes or until rhubarb is tender and the 'sauce part' is thickened.  

When the hot mixture was 'done', I spread it on a shallow dish and set it in a cool place to.... cool off!   When it was "cool", I stirred in the cup of sliced strawberries.  SET it aside while you prepare the "CREAM layer".

To prepare the "middle CREAM layer", beat cream cheese and powdered sugar until very smooth.  Fold in 1 cup whipped cream (could add more if you have extra).  Spread this "CREAMY stuff" over the baked and cooled crust.

NOW, add the cooked (and cooled!) Rhubarb-Strawberry mixture and spread out evenly.  It will look like this...

Top with remaining whipped cream (or Cool Whip?).  Refrigerate for 3-4 hours before cutting and serving.   Immediately, before serving, you could sprinkle a tiny bit of brown sugar over the top of each piece as garnishment.  

This recipe was adapted from a recipe that Sara Zignega, Hartford, Wisconsin, adapted from a neighbor of hers.

Layered Raspberry Dessert

Wayne's mother, Muriel, would often make this for dessert-- sometimes using other fruit and Jell-O combinations (frozen strawberries in strawberry Jell-O, etc.).  

Here, I'm showing this dessert made with a pretzel crust and frozen raspberries in raspberry Jell-O.............

I had this ready for our 7 P.M. 'Serve the Missionaries' meal last night.   But,... the meal for them did NOT happen.  Why?   Because, they called and explained, their car had run out of gas somewhere between Milwaukee and Stevens Point. (BOYS!!!)  By the time they got fuel and arrived in Point (still an hour away from us), our clock's 'little hand' was already  touching the 7, and the 'long hand'-- the 12!   Because of that, they decided they'd better head right back to where they make their home.

DIRECTIONS:

Heat oven to 350-degrees.  Lightly butter a 9x13-inch baking dish (glass looks better).  

To save a bit of time, you can actually start making this dessert by preparing the THIRD LAYER first so it can 'set up' a little bit while making the rest.

FIRST LAYER (crust layer):

ONE choice of crust for this dessert is...

2 c. crushed pretzel sticks (the little sticks crush the easiest)
3/4 c. melted butter
3 tbsp. sugar

Mix all together and press into 9x13 pan. Bake at 350 degrees for 7 to 10 minutes. (Watch carefully after 6 minutes.)  Let cool completely.

ANOTHER choice for a 'lower sodium' 

crust for this dessert is this version...

1 and 1/2 cups flour

3/4 cup butter, room temperature

1/2 finely chopped pecans

Use a pastry cutter (or food processor) to cut the butter into the flour until small bean size crumbs; stir in copped pecans.  Dump into prepared baking dish and lightly press down with fingertips.  Bake 15-20 minutes or until very lightly browned.  Cool completely.

SECOND LAYER:  (The WHITE/Middle layer)

8-oz. cream cheese, softened
1 cup powdered sugar
Mix the cream cheese and sugar together until very smooth!  Then, mix in the following:

1 of 12 oz. tub of thawed Cool Whip topping  (OR, you can use whipped whipping cream if you wish).
Spread this combined mixture on the cooled crust.  Chill in refrigerator for about 10 minutes.



THIRD  LAYER for the top:  

1 (6 oz.) raspberry Jello
2 c. hot water
Up to 2 cups frozen raspberries 

Dissolve Jello in hot water. Cool in refrigerator for about 15 minutes.  Add frozen berries. Stir until they are unfrozen. Let thicken slightly.  When you are ready to add the 'top layer' (which is this fruity Jell-O layer), pour over cream cheese layer.*  

Refrigerate at least 2-4 hours, but overnight is best.  Cut into squares and serve.

* Optional:  Top with thin layer of whipped cream or Cool Whip; you can also sprinkle chopped pecans on top of whipped topping  if desired.

Pumpkin Cheesecake Brownies*

INGREDIENTS:

For the Cheesecake part of this recipe--

• 2 (8 oz.) packages (full-fat variety) cream cheese, at room temp.
• 1/2 cup pumpkin puree
• 3/4 cup sugar
• 2 teaspoons vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1/4 cup (regular, not light) sour cream
• 2 eggs, lightly beaten with a fork

For the Brownie part of this recipe--

• 3/4 cup (1 and 1/2 sticks) unsalted butter
• 2 cups sugar (I used 1 and 2/3 cups sugar today, and that was enough.)
• 1 cup cocoa (I used Hershey's).  I always sift cocoa, or run it through a screen to eliminate any lumps.
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder (I prefer to use the aluminum-free kind)
• 1 TABLESPOON vanilla
• 3 eggs, slightly beaten 
• 1 cup unbleached, all-purpose flour
• 1/4 cup semi-sweet chocolate chips.

DIRECTIONS:

Preheat oven to 325.  Lightly butter a 9x13" pan.  Set aside.

First, make the cheesecake mixture: 

1. With the paddle attachment of an electric mixer, beat the cream cheese until it's 'smooooooth'.  
2. Add the pumpkin, sugar, vanilla and spices; beat until smooth. 
3. On low speed, add in the sour cream and eggs until well combined.  Set aside.

Now, make the brownie part:

1. In a medium saucepan, melt the butter over low heat.  Add the sugar and stir (or whisk) over medium to low heat just until butter and sugar are combined and hot, but not bubbly.  You'll only need to heat it for a couple of minutes; until the mixture looks shiny.
2. Remove the pan from the heat, and stir in the cocoa powder, salt, baking powder and vanilla.  Let cool for about five minutes so it won't be as hot for the addition of the eggs as in the next step.  
3. Whisk in the eggs until smooth.  Stir in the flour.
4. Pour about 3/4 of the brownie mixture into the prepared pan.  Spread out smoothly.  
5. Pour the cheesecake batter over the brownie layer and spread evenly.
6. Drop the remaining brownie batter by dollops on top of the cheesecake layer. 
7.  Use the blade of a kitchen knife to swirl the brownie dollops into the cheesecake, making a pretty, swirly pattern.
8. Sprinkle the top of the swirled pattern with the chocolate chips.  Like this...

                             

Bake for 35 minutes or so, until the cheesecake layer is set.  Let cool completely on a wire rack, then chill and store in the refrigerator.  

Below:  Baked, mine looked like this...

                               

Below:  Cut, they looked like this...

* Today's version (recipe) of/for these bars was adapted (with very minor changes) from Bridget's recipe/post at:  http://bakeat350.blogspot.com/2012/11/pumpkin-cheesecake-brownies.html     There, I read that the 'brownie layer' for this came from the  King Arthur Cookie Companion   (THANKS, Bridget!!!)