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3-Step Blueberry Cheesecake

I want to take a moment to share some great-tasting new recipes with you.  I have some easy dinner ideas(below) that will be perfect to enjoy this weekend and I have a fantastic secret recipe for a blueberry cheesecake that is surprisingly easy to make and can be prepared in only 3 simple steps.

This recipe is only one of the rich and delicious cheesecake recipes featured in the “Cheesecake Lovers Cookbook“.  This cookbook contains an amazing collection of yummy cheesecake recipes.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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3-Step Blueberry Cheesecake

2 pk 8 oz cream cheese
1/2 cup Sugar
1/4 teaspoon Vanilla
2 Eggs
1 9oz graham cracker crust
1 can Blueberry pie filling

Mix cream cheese, sugar, vanilla until smooth and creamy. Add eggs and mix well.

Pour into pie crust. Spoon 1/4 to 1/3 of pie filling on to top. Gently swirl with toothpick.

Bake at 350 degrees F for 40 minutes or until center is set. Cool to room temperature and then refrigerate. Serve topped with remaining pie filling.

Makes 1 Cake

Enjoy these great-tasting recipes from our forum:

Tater Crisp Fried Fish

Lemon & Garlic Roast Chicken

Beef Burgundy

Find these recipes and many more our Recipe Exchange Forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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almondbars

Panda Express(™) Honey Walnut Shrimp

Today I have a secret recipe for a tasty dish served at Panda Express Chinese Kitchen.  This wonderful dish features large tempura-battered shrimp, wok-tossed in a honey sauce and topped with glazed walnuts.  This creates and irresistible combo of sweet and crispy goodness.

Serve this dish with steamed rice or fried rice by following this recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Panda Express(™) Honey Walnut Shrimp
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 cup water
2/3 cup sugar
1/2 cup walnut halves
4 egg whites
2/3 cup cornstarch
1/4 cup mayonnaise
1 pound large shrimp, 18-20 count, peeled and deveined
2 tablespoons honey
1 tablespoon sweetened condensed milk
1 cup vegetable oil for frying
scallions for topping, optional

In a small saucepan, add the water, sugar and walnuts and bring to a boil.

Boil for two minutes and remove the walnuts and place on a dish to dry.

Whisk the egg whites until they are foamy then add cornstarch and continue whisking until well combined.

Add the shrimp to the batter and one at a time using a fork pick up 1 shrimp at a time allowing it to drip off so that the shrimp has a thin coating and maintains it’s shape.

Heat the oil in a medium sized pot on medium high (350 degrees F) and fry until light golden brown, 4-5 minutes.

To make the sauce, add the honey, mayonnaise and sweetened condensed milk and whisk to combine.

Add the fried shrimp to the sauce and coat with a large spoon.

Place into your serving plate and top with the candied walnuts.

Serve immediately with steamed rice.

Optionally you can top with sliced scallions.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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almondbars

Dogwood Hills Guest Farm Gluten-Free Buttermilk Cornbread

Today’s 5 star secret recipe comes from Dogwood Hills Guest Farm in Harriet, Arkansas.  Dogwood Hills is a bed and breakfast that offers hands on farm experiences for all ages.  Here you can relax and enjoy all the amenities or you can get your hands dirty on the farm.  In the kitchen they serve up wonderful dishes that use many ingredients sourced from the farm.  They offer a delicious gluten-free buttermilk cornbread and with today’s secret recipe you can enjoy this dish at home.

Enjoy!

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New 5 Star Secret Recipe
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Dogwood Hills Guest Farm Gluten-Free Buttermilk Cornbread

10-inch cast iron skillet, deep sided
2 tablespoon shortening, butter or oil, melted in pan
1 1/2 cup yellow cornmeal
3 tablespoons gluten-free flour
3/4 teaspoons salt
1/2 cup sugar (or to taste)
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cup homemade buttermilk
2 farm fresh eggs

Preheat oven to 400° F. Mix all ingredients together and pour into hot skillet with the melted fat in it. Bake for 24 minutes until set and golden.

Source: Secret Recipe Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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almondbars

Lobster Salad with Basil and Lemon Vinaigrette

I have some amazing recipes from our forum that are packed with flavor and extremely easy to prepare.  Before I share those with you, I have a new secret recipe for a fresh lobster salad with a lemon-basil vinaigrette.  This salad is delicious by itself or you can serve it on a roll.

This dish is only one of the delicious salad recipes featured in “The Best Salads” cookbook.  This collection of over 175 easy-to-follow salad recipes are creative, flavorful and so good for you.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Lobster Salad with Basil and Lemon Vinaigrette

2 Live lobsters; 1 1/4 to 1 1/2 pound
1/2 pint Red cherry tomatoes; halved
1/2 cup Fresh corn; removed from cob
1/2 cup Celery; sliced diagonally
1 Tbs Minced fresh basil leaves
1 Tbs Freshly grated lemon zest
3 Tbs Fresh lemon juice
1/3 cup Hazelnut oil
4 lemon wedges, for garnish

In a large stock pot of boiling salted water, plunge the live lobsters and boil them, covered, for 8 to 10 minutes. Transfer the lobsters with tongs to a cutting board and let cool until they can be handled. Break off the claws at the body, crack them, and remove the meat, cutting it into 3/4 inch pieces. Halve the lobsters lengthwise along the underside, remove the meat from the tails, and cut it into 3/4 inch pieces. In a large bowl combine the claw meat and the tail meat. Break off the legs carefully at the body, reserving them for another use, remove the meat from the body cavities near the leg joints, and add it to the bowl.

Add the halved cherry tomatoes, corn, and celery to the lobster meat. Toss in the basil and lemon zest and stir to combine.

In a small bowl, whisk the lemon juice with the hazelnut oil and season with salt and pepper.

Drizzle over the lobster mixture and toss to coat it well. Season to taste with salt and pepper.

Serves 2

Source – The Best Salads

Enjoy these quick and easy recipes from our forum:

Marinated Flank Steak

Crock Pot Chicken and Ramen Noodles

Cacciatore-Style Penne

Find these recipes and many more our Recipe Exchange Forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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