By Liz Berg on Jan 28, 2016 01:00 am
I gently swirled some homemade jelly into the batter and created these luscious Blackberry Cheesecake Bars.
Cheesecake Bars with a Blackberry Swirl
I love making bars (you may have noticed a glut of them on this blog!). Only one or two trips to the oven instead of batch after batch as when baking cookies, and, voila, 25 dessert servings! I’ve made numerous cheesecake bars, but never one with jelly or jam swirled into the batter. It wasn’t as daunting as you might imagine. I warmed the jelly slightly and whisked with a fork. Then I scooped it into a quart ziploc bag, clipped off a corner and piped 3 thick parallel lines across the surface of the cheesecake batter. I used an offset spatula and inserted it just a fraction of an inch deep and dragged it the length of the pan and looped back and forth creating this here look! Not classic marbling, but I like the way these turned out. The jam was a Christmas gift from a friend and I was thrilled to have a homemade version for this recipe
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By Liz Berg on Jan 26, 2016 05:00 am
Do you always head straight to the Cheesy Spinach Dip when you see it at a party? And pick up the pace when it’s laced with chunks of artichoke hearts? I’m with you all the way!
Cheesy Spinach Dip with Artichokes
I first sampled this best ever spinach dip when I was at Kate’s for lunch. She’s a fellow blogger and I knew she’d have some terrific food. She made this appetizer for Christmas Eve and stashed away the leftovers for us to try. I’d grown up with the mayo and parmesan version that started making the rounds in the ’80’s. Delicious; but this one is SO much better. There are a few more steps, but if you want the best ever spinach dip, it’s worth the extra effort. I remember the first time I tasted a spinach artichoke dip. It was after a shift at work and was hanging out with a bunch of nurses. One had us take a bite of her dip and guess the secret ingredient (this always made me nervous ever since a friend tried to coerce me into trying chocolate covered ants, with the same approach!). The mystery ingredient was artichoke hearts, not so common back then! I loved the stuff with my first bite.
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By Liz Berg on Jan 25, 2016 01:00 am
I get a major craving for oatmeal cookies about once a season and these gems with the double dose of chocolate chips hit the spot. Soft and chewy, they’re packed full of chocolate with a bonus of almond meal in the batter for extra protein and a textural boost.
Oatmeal Cookies with a Twist
Besides TWO different kind of chocolate chips, these oatmeal cookies have an unusual addition. I pulled some sliced almonds from the freezer and dumped them in my mini food processor. Pulsing the frozen nuts for a minute or two turned them into powdery almond flour or meal. Barely discernable except for a few flecks, which of course my family had to drill me about. Nick was heading back to college and was game to sample one. Not usually a big oatmeal cookie fan, he enjoyed these enough to take some back to campus. They are chewy, soft and irresistible. I had to hide the remainder in my freezer to minimize temptation.
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By Liz Berg on Jan 24, 2016 01:00 am
Beef Bulgogi is a quick, stir-fried Korean dish that is chock full of marvelous flavors including garlic and fresh ginger. A little spicy, a little sweet, I have a feeling you’ll love it as much as my family does. This post is sponsored by the Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Beef Bulgogi
Pork Bulgogi has frequented our menu for years, thanks to a friend who had his recipe published in a Martha Stewart magazine. I’ve also made a scrumptious chicken version, so why not beef? I checked out the Interactive Butcher Counter and saw that flank steak is considered a lean cut of beef. Perfect for this post-holiday meal. Along with a mélange of colorful vegetables and some rice for Bill, our dinner was set | 
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