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You're the STAR Blog Hop & HOME Features

T his linky party is the perfect place to show off your creativity! Share your blog posts, for a chance to be featured next month!     WELCOME to the August 2022  " You're the Star " Blog Hop! Before we continue onto the Linky party I wanted to share from my blog: Keep cool during these last few weeks of summer with my delicious 3-Ingredient No Churn Ice Cream ! ___________________________ WELCOME to  HOME feature week of the August 2022  " You're the STAR " blog hop! Meet your HOME week Hosts   This week is HOME feature week Swing by the Home Hosts' Blogs: Bev from Eclectic Red Barn Cindy from Mom, the Lunch Lady Niki from Life as a LEO Wife This is a month long Linky party featuring YOU! There will be 4 different features each week and 4 different feature categories.  Just to be clear - this is NOT a themed party - you may link up ANY family-friendly blog posts any day of each month.   The "theme" occurs in our weekly features:
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Cream Cheese Pie

A simple cheesecake filling is baked in a graham crust, resulting in a delicious cream cheese pie.






We LOVE cheesecake! I saw this Mexican pie and since it looked similar to cheesecakeI decided to make this pie.


As I started making this pie, I realized that I did not have evaporated  milk,  only sweetened condensed milk. So I decided to continue with the recipe, without the added liquid, since the filling looked like a great consistency. I poured it into my graham crust and baked it with my fingers crossed. I must say that it turned out wonderfully even without the evaporated milk. The cream cheese filling is slightly sweet and deliciously creamy. I decided to make a blueberry sauce to serve along with the pie, to add a little something special. The combination is fantastic and the presentation is stunning.






Pay de Queso~ Cream Cheese Pie

adapted from La Cocina de Leslie


1 8oz package cream cheese, softened

1 14 oz (300ml) can sweetened condensed milk

3 eggs

1 1/2 tsp vanilla


Crust

2 C graham cracker crumbs

1/4 C sugar

1 tsp cinnamon

1/3 C butter, melted


Preheat oven to 350 degrees.


In a mixing bowl, combine the graham crumbs, cinnamon and sugar. Mix in the melted butter, until crumbs resemble wet sand. Press into an 8 inch pie plate; set aside.


In a separate mixing bowl, beat the cream cheese until light and fluffy. Beat in the condensed milk, eggs and vanilla and beat until smooth; about 3 minutes. Pour into graham crust.


Bake for 40-45 minutes, or until center is set. Remove from oven and let cool to room temperature. Refrigerate at least 2 hrs, before serving. Top with blueberry sauce, if desired. (recipe to follow)


Blueberry Sauce

2 C fresh or frozen blueberries

1/4 C water

1 C sugar

1 tsp butter

2 tsp flour


In a small sauce pot, bring the blueberries, water and sugar to a boil. Reduce heat and simmer for 30 minutes, until reduced by half.


In a small bowl, combine the flour and butter to make a paste.


Remove berries from heat and whisk in the butter mixture. Return to heat and simmer, whisking constantly, until thickened.


Let mixture cool to room temperature and serve on top of cream cheese pie.

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