Christina's Blueberry Muffins

from my mom


2 c blueberries
¼ c flour
1 ¼ c white flour
¾ c whole wheat flour
¾ c sugar
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
6 Tbsp butter
¾ c milk
1 egg, lightly beaten
½ tsp vanilla


Preheat oven to350*. Grease & flour muffin tins. Place blueberries and 1/4 cup flour in small bowl and gently stir. Set aside. Stir dry ingredients including sugar together in large glass bowl. Cut butter into flour mixture until it resembles small peas. Combine wet ingredients in measuring cup. Stir into flour mixture just till mixed. GENTLY fold in berries. Divide out into muffin tins. Bake 25-30 minutes.

Christina's Super Green Breakfast Smoothie

1/2 cup plain yogurt
1/2 cup chia seed gel
2 cups loosely packed spinach
1 beet (root and leaves)
8 baby carrots (or one large carrot)
1 8 oz can pineapple in juice
1/3 cup raw cashews
2 frozen bananas
honey to taste
frozen blueberries to taste

Blend it all together!

Christina's Cheesecake with Lemon Curd

from Epicurious

* 1 teaspoon finely grated fresh lemon zest
* 1/2 cup fresh lemon juice
* 1/2 cup sugar
* 3 large eggs
* 1/2 stick (1/4 cup) unsalted butter, cut into small pieces

For crust

* 1 1/3 cups finely ground graham cracker crumbs (5 oz)
* 1/3 cup sugar
* 3/4 teaspoon salt
* 5 tablespoons unsalted butter, melted

For filling

* 3 (8-oz) packages cream cheese, softened
* 1 cup sugar
* 3 large eggs
* 3/4 cup sour cream
* 1 teaspoon vanilla

* Accompaniment: blueberries (optional)

Make lemon curd:
Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.

Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.

Make and bake crust:
Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.

Make filling and bake cheesecake:
Reduce oven temperature to 300°F.

Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.

Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.

Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.

Christina's Fruit Salsa with Cinnamon-Sugar Chips

Fruit Salsa with Cinnamon Chips - Our Best Bites

Choose your fruit based on color so it will be pretty.

Red: Strawberries, raspberries or pomegranate seeds could work.
Orange: Mango, peaches or nectarines.
Yellow: Pineapple, either fresh or canned.
Green: Kiwi or honeydew.
Blue: Blueberries. The original recipe also said blackberries, but I tried that and didn't like it.

If you are using any type of berries, you'll want to stir them in at the last minute so they don't dye the whole salsa.

If you want to add sweetener, you can add honey or sugar (white or brown), but I thought that the fruit with the cinnamon chips was sweet enough. You can also add extras like lime juice, coconut, mint or cinnamon. I think I added a little cinnamon and lime and I liked it.

Baked Cinnamon Chips

Flour Tortillas
Melted Butter
Cinnamon Sugar

Preheat oven to 350.

Lightly brush one side of each tortilla with melted butter. You could use cooking spray instead of butter.Then sprinkle on some cinnamon sugar.

Use a pizza cutter to cut those tortillas into wedges.

Place them on an ungreased baking sheet and bake them in the oven for about 10 minutes. You'll see them crisp up. Watch for the edges to turn up.
Remove from oven and let cool.