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Have no time to bake? This dessert is specially made for you!

Just be reminded to follow all the given instruction below and correct time period so that your
cheesecake would come up well.
Lemon and vanilla were included in this dessert because it preserved the quality of your
cheesecake and prevents it from discoloring.
2 cups crushed graham cracker
1 bar unsalted butter, melted
2 tablespoon sugar
2 bars cream cheese, room temperature
1 1/4 cups condensed milk
1/4 cup fresh lemon juice
1 tablespoon vanilla extract
1 bottle blueberries
1. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
2. Press the crumb mixture into a springform pan, spreading it 1 1/2 to 2 inches up the side; press
flat. Chill crust in freezer at least 10 minutes.
3. Meanwhile, make the filing: using an electric mixer set at medium- high speed, beat the cream
:-)cheese in a large bowl until smooth. ( or you can mix it by hand using spatula or whisk)
4. Beat in the condensed milk a little at a time. Then add in the lemon juice and vanilla.
5. Pour the filing into the crust: smooth the top with a rubber spatula. Cover with plastic wrap,
and refrigerate until firm, 2 1/2 to 3 hours.
6. Top with blueberries and serve.
You can also use any desired bottled fruits for your topping.

Should I say that this dish is a comfort food because of its variant taste and different texture that
you would surely love. A very healthy meal that could keep you going within the day.
This recipes were brought by Chinese immigrants to Southeast Asia and became popular where
they settled in Indonesia and in the Philippines.
3 eggs, beaten
2 tablespoon oil
1 cup ( 125 g) cornstarch
1/2 teaspoon salt
1 1/2 cups (375 ml) water
3 tablespoon oil
2 cloves garlic, minced
1/2 medium onion, diced
2 cups heart of Palm (300 g), cut into thin slices or
2 cups (300 g) boiled bamboo shoots, cut into matchsticks
1 medium size carrot, shredded
8 oz (250 g) fresh shrimp, shelled, defined and minced
8 oz (250 g) boiled pork, cut into thin slices
1 cup (4 oz/ 125 g) very thinly sliced green beans
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
15 lettuce leaves, washed

1/4 cup brown sugar
1 cup chicken stock or
1/2 teaspoon chicken stock granule mixed with 1 cup hot
1 1/2 tablespoon soy sauce
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon cornstarch
1/2 cup crushed peanuts, to garnish
dash of garlic powder
1. To make the wrappers, whisk the eggs into the oil. Then add the cornstarch and salt, and whisk
until well dissolved. Add the water to form a smooth batter.
2. Scoop about 3 tablespoons of batter onto a heated skillet and tilt the skillet so the batter forms
a thin, even layer. Cook for 1 minute. Then flip the wrapper over and cook on the other side for
another minute. Set the wrapper aside. Repeat until the batter is used up.
3. To make the filing, heat the oil in a saucepan and stir-fry the garlic until golden brown, then
add the onion and stir-fry until translucent. Add the heart of Palm or bamboo shoots, shredded
carrot and cook over medium heat until tender, about 5 minutes. Add the shrimp and pork, and
cook until shrimp turn pink. Add the green beans and simmer for 3 minutes. Season with the salt
and pepper and mix well. Remove from the heat and set aside.
4. Combine all the sauce ingredients, except the peanuts, in a deep saucepan or wok over high
heat. Stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and set
aside to cool.
5. Lay a wrapper on a flat surface. Place a lettuce leaf on the wrapper, so that part of the leaf
extends beyond the edge of the wrapper. Place 3 tablespoons of the filing at the edge of the
wrapper, then fold one end in and roll it up.
6. Drizzle the sauce over the rolls and sprinkle with be peanuts.

A light and tasty snack family and friends will surely love.
Sandwiches can be healthy treats. It contain carbohydrates from bread, protein from meat or
seafood, and vitamins and minerals from fruits and vegetables.
1/4 cup mayonnaise
3/4 cup all purpose cream
salt and pepper to taste
8 slices of whole wheat bread
6-8 pieces Kani ( artificial crabmeat, shredded ) or real crabmeat if available
sweet ham (optional)
1 ripe mangoes, julienned
half cucumber , julienned
1. Combine mayonnaise, all purpose cream, salt and pepper. You can also add a dash of cayenne
pepper if desired. Set aside.
2. Flatten the bread using a rolling pin until about 0.5 cm thin per piece. Spread prepared
dressing on top of a flatten piece of bread.
3. Add ham, kani, mangoes and cucumber. Roll filled bread to resemble a Japanese maki.
4. Cut into 2-3 small pieces and secure with cocktail toothpicks to hold shape and filing when

For the graham cracker crust layer:

1 heaping cup of graham cracker crumbs
3 Tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup melted butter
Combine all of the graham cracker crust ingredients and tamp about 3
Tablespoons into each of 6 half-pint canning jars.
for the cheesecake layer:
8 oz. cream cheese, room temperature
1/2 cup sugar
1/2 cup sour cream
2 Tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon lemon or orange zest
Place all of the cheesecake ingredients in the bowl of a counter top mixer.
Whip until smooth and fluffy. Divide evenly among the 6 (half pint) jars on
top of the graham cracker crust layer.
for the blueberry layer:
TIP: a little almond extract will make canned pie filling taste fresh and
1 (20 oz.) can blueberry pie filling
1/4 teaspoon pure almond extract
Mix fruit filling with extract and divide evenly among the 6 jars. Place lids on
jars an refrigerate until ready to eat.
Add a dollop of whipped cream to the tops of the jars and sprinkle with a
little nutmeg if desired.
I think youre going to LOVE blueberry cheesecake in a jar!

Blueberry Cheesecake Jars