TheVineyardMom

16 oz. cream cheese, softened 14 oz. can of sweetened condensed milk Zest of 1 lemon ⅓ cup fresh lemon juice 2 six count of 4 oz. mini graham cracker crust 3 cups whipping cream Sauce: 24 ounces fresh blueberries  24 ounces fresh raspberries ¼ cup water 3 tablespoons sugar 1 teaspoon cornstarch  2 tablespoons fresh lemon juice CHEESECAKE RECIPE: Add softened cream cheese, condensed milk lemon juice and zest to a mixing bowl. Using a hand mixer or stand mixer, beat on high until smooth.  This will take 3-4 minutes.  Fill individual graham cracker crusts with cheesecake filling. Refrigerate for 1 hour. While the cheesecakes are in the refrigerator, make blueberry and raspberry sauces. BLUEBERRY AND RASPBERRY SAUCE Heat a saucepan over medium high heat.  Reserve  ½ cup of blueberries for garnish.  Add remaining blueberries, water, sugar and cornstarch to the saucepan.   Using a masher or back of a spatula, break berries up.  Some chunks are...

4 large ears of corn, shucked 1 ½  cups heirloom cherry tomatoes, sliced in half 1 cup English cucumber, diced (if using a regular cucumber, peel first) ⅓  cup red onion, diced ⅓ cup feta cheese 3 tablespoon fresh parsley, chopped 3 tablespoons fresh chives, chopped Dressing: ¼ cup extra virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon honey ¼ teaspoon each salt and pepper Combine dressing ingredients in a mason jar and shake to combine or whisk ingredients together in a small bowl. Bring a large pot of salted water to a bowl and have a large bowl of ice water ready. Add shucked corn to the boiling water and cook for 3 minutes.  Remove corn cobs from the boiling water and immediately add the cobs to the bowl of ice water. Let the corn cool for 2-3 minutes. Drain the cobs and allow them to dry. Cut kernels off the cob and transfer to a large mixing bowl. Add tomatoes, cucumbers, red onion, feta, parsley and chives.   Shake or mix the dressing and drizz...

½ head of green cabbage, shredded 1 red onion, halved and thinly sliced 6 pieces of bacon, cooked and crumbled ½ cup blueberries ⅓ cup chopped roasted pecan plus 2 tablespoon for garnish Dressing: ½ cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon sugar ¼ teaspoon salt ¼ teaspoon pepper ¼ teaspoon onion powder Combine dressing ingredients in a bowl and whisk to combine.  Place in the refrigerator while making the coleslaw. Place shredded cabbage, sliced red onion and  bacon bacon in a large bowl.  Add ¾ of the dressing.  Toss to combine.  Add blueberries and pecans.  Gently toss to combine so berries don’t break.  Drizzle the top of the coleslaw with more dressing if needed.  Refrigerate for at least 1 hour before serving.  Garnish with the rest of the chopped pecans before serving.

3-4lbs. boneless pork loin or pork shoulder 1 teaspoon salt 1 teaspoon pepper 2 cups BBQ sauce (recipe below) 8 hamburger buns 2 cups coleslaw  Homemade pickles for garnish (recipe below) Wash pork and pat dry.  Place pork in a slow cooker.  Pierce the pork several times with a knife  and add ½ cup of water.  Pour 2 cups of the BBQ sauce over the top and add salt and pepper.   Cook on low for 10 hours or until it easily pulls apart. Remove pork from the slow cooker and shred with 2 forks. Remove any excess fat.  Place the pork back into the slow cooker with the BBQ sauce and juices and cook for another 15 minutes. Serve shredded BBQ pork on a bun and top with coleslaw and pickles. Homemade BBQ Sauce recipe: 2 cups ketchup ½ apple cider vinegar ¼ cup brown sugar 2 tablespoons honey 1 tablespoon worcestershire sauce 1 tablespoon lemon juice 1 teaspoon pepper  ¼ teaspoon hot sauce In a medium sized saucepan on medium heat, whisk together all the...

2 medium eggplants sliced into 1 inch thick pieces 3 tablespoons extra virgin olive oil 1 teaspoon salt 1 teaspoon pepper 1 ½ cups shredded mozzarella ½ cup shredded parmesan cheese 2 cups marinara sauce 3 tablespoons fresh basil, chopped Preheat the grill or grill pan to medium high heat.   Brush both sides of eggplant pieces with extra virgin olive oil.  Season both sides with salt and pepper. When the grill is hot, lay eggplant slices in a single layer and grill for 3-4 minutes or until tender.  Turn eggplant over and repeat. Place ½ cup of marinara sauce in a shallow grill pan or aluminum tray.  Place eggplant in the tray in one layer and top each slice with a tablespoon or 2 of marinara sauce, a tablespoon of shredded mozzarella cheese and a sprinkling of parmesan cheese. Place the pan back on the grill, uncovered, for 3-4 more minutes or until the cheese is melted.   Sprinkle with chopped basil and serve. Wine pairing suggestion: 2022 Rodney stro...

auce 3 tablespoons extra virgin olive oil 3 tablespoons butter 4 cloves of garlic, minced 1/2 serrano chili, seeded,membrane removed and finely diced 1 cup Rutherford Hill Sauvignon Blanc 2 pounds of mussels ¼ cup parsley, finely chopped Saute garlic and chili in extra virgin olive oil and butter over medium heat.  Cook for 1-2 minutes.  Add cleaned mussels and stir. Turn heat to medium high and add wine.  Cover immediately.  Allow the mussels to cook for 3-5 minutes or until they open.  Discard any unopened mussels. Add parsley and gently stir to combine.  Cook for another minute.  Serve with garlicky crusty baguette slices. Garlicky Baguette 1 baguette, sliced into ½ inch slices 4 tablespoons butter 3 cloves of garlic minced 1 tablespoon finely chopped fresh parsley Melt butter in a small saucepan over medium high heat.  Add garlic and cook together for 2 minutes.  Do not let garlic burn. Remove the saucepan from heat.   Brush sli...