In My Kitchen

We had an abundant supply of strawberries every summer. Actually we meaning our local grocery store are having buy one get one free sale every time I go out shopping. I love strawberry but I can't eat them all plain. So I came up with this recipe. I use 1 pound of strawberries, 16 ounces of organic plain yogurt, and for sweetener some honey. I never measure it, I stop when the smoothie is sweet enough for me. Oh yeah, put them all in a blender and blend. Why honey you ask? Honey has been the oldest sweetener, no chemicals and very natural. Like I said before, I am trying to stay away from all the process ingredients. If you have MANUKA HONEY (New Zealand honey) that would be great.

2 pkg. (8 oz. each) Cream Cheese, softened 1/2 cup sugar 1/2 tsp. vanilla 2 eggs Preheat oven to 325 °F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour into pie pan (Note: I used the cheese cake mold with the picture above. Rub butter all inside and flour to prevent sticking.) Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator. How to easily cut the cheesecake For clean edges on the cheesecake slices, use sharp knife to cut the chilled cheesecake, wiping the knife blade with damp cloth between each cut. For Toppings use strawberries slices and arrange on top. For Syrup 2 lbs. strawberry, cleaned and cut lengthwise into 1/4 to 1/8 inch slices 1/2 cup sugar 1 pinch salt 1 cup strawberry jam 1 tbsp lemon juice Toss berries with sugar and salt in a medium bowl. Let stand for 30 minutes to dissolve sugar tossing occasionally. Mea