American

Easy Blueberry Cheesecake Bars

It’s summertime and that means there is a barbecue or some sort of gathering to attend every weekend. If you are running out of ideas for things to bring to a party, these easy blueberry cheesecake bars are just the thing. I am always  inspired by Bruegger’s Bagels products and used their delicious Blueberry Greek Cream Cheese for this recipe. I remembered having the blueberry cream cheese with my bagel and thinking it would be awesome in a cheesecake recipe! Saying this recipe is easy is an understatement, its super simple.

Easy Blueberry Cheesecake BarsEasy Blueberry Cheesecake Bars

What makes this blueberry cheesecake bar recipe a winner is that it looks like you have worked really hard to create it and it is a guaranteed crowd pleaser. All you need to follow are these 7 easy steps and you are on your way to being the star of your potluck or party.

             How to make easy Blueberry Cheesecake Bars:

1. Get all your ingredients ready. Very important to use good quality cream cheese. In this recipe I used Bruegger’s Bagels Blueberry Greek Cream Cheese which has the perfect amount of blueberry flavor and has nice tang from the yogurt.

2. Process graham crackers, sugar, cinnamon and 1/2 a stick melted butter in a food processor till well combined with a breadcrumb consistency.

3. Press graham cracker mix into a lined 9 x 9 baking dish with a glass or mug. Cook in the oven for 12 minutes.

4. Mix cream cheese, lemon juice, 1/2 cup sugar, eggs, corn starch, lemon zest in the rinsed food processor

5. Pour cream cheese mixture over the cooled base.

6. Garnish with fresh blueberries over the cream cheese and cook in the oven for 40 minutes.

Easy Blueberry Cheesecake Bars

7. Cool over the counter for about 3 hours and chill in the refrigerator for about 5 hours, preferably overnight. Dust with powdered sugar and serve.

When done, the blueberries will pop in your mouth and the cream cheese filling will be rich and heavenly. Looking for more summer food inspiration? Check out my post on How to Host the ultimate Bagel Brunch

FYI: This post is in partnership with Bruegger’s Bagels. The images, content and opinions are completely my own.

Easy Cheesecake Bars RecipeEasy Cheesecake Bars RecipeSaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Print Recipe
Easy Blueberry Cheesecake recipe
Easy Cheesecake Bars Recipe
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 52 minutes
Servings
people
Ingredients
Base
  • (1 package) 9 Cinnamon Graham Crackers
  • 2 tbsp Granulated white sugar
  • 1/2 stick stick (2 oz) Melted butter
  • 1 tsp Cinnamon
Filling
  • 1 6.5 ounce tub Bruegger's Bagels Blueberry Greek Cream Cheese
  • 1 6.5 ounce tub Bruegger's Bagels Plain Cream Cheese
  • 2 large Eggs
  • 2 tbsp. Lemon zest
  • 2 tbsp Fresh lemon juice
  • 1 tsp Corn starch
  • 1/2 cup White sugar
  • 1 cup Fresh sweet blueberries
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 52 minutes
Servings
people
Ingredients
Base
  • (1 package) 9 Cinnamon Graham Crackers
  • 2 tbsp Granulated white sugar
  • 1/2 stick stick (2 oz) Melted butter
  • 1 tsp Cinnamon
Filling
  • 1 6.5 ounce tub Bruegger's Bagels Blueberry Greek Cream Cheese
  • 1 6.5 ounce tub Bruegger's Bagels Plain Cream Cheese
  • 2 large Eggs
  • 2 tbsp. Lemon zest
  • 2 tbsp Fresh lemon juice
  • 1 tsp Corn starch
  • 1/2 cup White sugar
  • 1 cup Fresh sweet blueberries
Easy Cheesecake Bars Recipe
Instructions
  1. Preheat oven to 325 degrees
  2. Process graham crackers, sugar, cinnamon and 1/2 a stick melted butter in a food processor till well combined with a breadcrumb texture.
  3. Press graham cracker mix into a lined 9 x 9 baking dish with a glass or mug. Bake in the oven for 12 minutes.
  4. Mix cream cheese, lemon juice, 1/2 cup sugar, eggs, corn starch, and lemon zest in the rinsed food processor.
  5. Cool Base for at least 20 minutes or until you an touch it comfortably. Pour cream cheese mixture over the cooled base.
  6. Garnish with fresh blueberries on top of the cream cheese filling and bake in the oven for 40 minutes.
  7. Cool over the counter for at least 3 hours before placing in the refrigerator. Keep in the refrigerator for about 5 hours preferably overnight to allow cheesecake to set.
  8. Cut cheesecake into squares or rectangles and dust with powder sugar.

Easy Deviled Egg Recipe

If you are on the hunt for an easy deviled egg recipe, then you have come to the right place! In addition to its simplicity this recipe is a guaranteed crowd pleaser and guests will be talking about your deviled eggs for a while. I have been using a lot of Colman’s Mustard in my recipes since I recently discovered that it is a miracle ingredient. It really makes everything taste better including these delicious deviled eggs.

Easy Deviled Egg Recipe

The key to making delicious deviled eggs is to make sure the eggs are hard boiled, use good mayonnaise and last but not least add some Colman’s Mustard to make the recipe extra special.

   Easy Deviled Egg Recipe Instructions               

  1. Boil eggs for at least 10 minutes. If using the Instant Pot, cook on high pressure for 7 minutes and do a quick release. Cool eggs in a bowl with cold water.

Easy Deviled Egg Recipe

2.  Cut eggs in half

3. scoop the egg yolk out of the egg whites

4. Mash the egg yolks with a fork.

  1. Add mayonnaise, Colman’s Mustard Powder, vinegar, Colman’s Prepared Mustard, salt, garlic, freshly ground pepper and mix till smooth. If the consistency is too thick add a little sour cream.

  1. Pipe yolk mixture into the egg whites. An icing tube will do the trick.

Easy Deviled Egg Recipe

7. Garnish with a sprinkle of paprika,  fresh dill and serve over a bed of lettuce and tomatoes.

These deviled eggs are great as a appetizer at a dinner party and if you have leftovers (which is not likely) you can use them for sandwiches. Toast two slices of whole grain bread, layer with lettuce and use the deviled eggs as a delicious sandwich filling. Not a big fan of eggs? you can try this veggie pasta salad with mustard dressing

When you make this easy deviled egg recipe don’t forget to tag me and @ColmansUSA on Instagram as we would love to see how yours turn out.

FYI: This post is in partnership with Colman’s Mustard and the product in this post was complimentary. 

Print Recipe
Easy Deviled Egg Recipe
Course Appetizer
Cuisine American
Prep Time 30 mins
Cook Time 10 mins
Servings
Ingredients
  • 6 large eggs
  • 1 tbsp. Colman's Prepared Mustard
  • 1/2 tsp. Colman's Mustard Powder
  • 1/4 cup mayonnaise
  • 1 tbsp. fresh dill chopped
  • 1 clove fresh garlic minced
  • 1 tsp. white vinegar
  • 1 tbsp. sour cream
  • 1/2 tsp paprika
  • salt and freshly ground pepper to taste
Course Appetizer
Cuisine American
Prep Time 30 mins
Cook Time 10 mins
Servings
Ingredients
  • 6 large eggs
  • 1 tbsp. Colman's Prepared Mustard
  • 1/2 tsp. Colman's Mustard Powder
  • 1/4 cup mayonnaise
  • 1 tbsp. fresh dill chopped
  • 1 clove fresh garlic minced
  • 1 tsp. white vinegar
  • 1 tbsp. sour cream
  • 1/2 tsp paprika
  • salt and freshly ground pepper to taste
Instructions
  1. Boil eggs for 10 minutes. If using an Instant Pot cook on high pressure for 7 minutes and quick release pressure. When eggs are cooked, place in cold water and peel after a minute.
  2. Cut eggs in half and scoop the egg yolk out and place in a bowl.
  3. Mash the egg yolks then add mayonnaise, Colman’s Mustard, garlic vinegar, salt, pepper and mix till mixture has reached a smooth consistency. Add a little sour cream if mixture is too thick, this also makes it creamier.
  4. Use a icing tube to pipe yolk mixture into the egg whites then garnish with paprika and chopped dill.

Veggie Pasta Salad with Mustard Dressing

Easy and delicious veggie pasta salad with mustard dressing. The addition of Colman’s Mustard gives extra flavor to this salad. Great for your weekend barbecue, lunch or work potluck. We had ours with grilled lamb skewers for a nice summer meal.

Veggie Pasta Salad with Mustard Dressing

This salad is very simple, literally anyone can make it! You can add any vegetables of your choice, I used flash steamed broccoli, peas and sweet corn kernels. Fresh cherry tomatoes, chopped red onion, Persian cucumbers and tricolored peppers add more crunch and nutrition to the salad.

Veggie Pasta Salad with Mustard Dressing

What really sets this salad apart from regular pasta salads is the use of Colman’s Mustard which adds a nice complex flavor. I find that no other mustard matches up to the Colman’s brand probably because they have been making mustard for decades and clearly know how to make the best mustard. Did you know that Colman’s is one of the oldest existing food brands around? They have been making mustard since the 1800’s which is pretty awesome!

There are so many ways to use Colman’s Mustard and here are some of my favorite way to use this wonderful yellow mustard:

  •  Add some to your mac and cheese recipe to create an above average mac and cheese that tastes amazing.
  • Mix it into dressings, marinades and barbecue sauces. This veggie salad with mustard dressing is a nice example of how you can incorporate Colman’s Mustard to your dressing.
  •  Add the Dry Mustard Powder to your spice rub mix for super delicious chicken or steak.
  • Include mustard to your sandwiches, hotdogs or mix with horseradish, sour cream and minced onion for a nice pretzel dip.

I could name lots more ways to use Colman’s Mustard, but that could take all day! Hope you will get to try this veggie pasta salad with mustard dressing or try one of the suggestions above. Don’t forget to tag me and @ColmansUSA on Instagram when you make this dish. I always look forward to seeing how yours turns out.

FYI: This sponsored post is in collaboration with Colman’s Mustard however the content, opinions and images in this post are my own.

Print Recipe
Pasta salad with mayo mustard recipe
Veggie Pasta Salad with Mustard Dressing
Course Side dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 4 cups dry elbow macaroni
  • 2 cups broccoli florets
  • 1/2 cup fresh sweetcorn
  • 1 cup frozen peas
  • 1 cup cherry tomatoes halved
  • 1/2 medium red onion chopped
  • 2 tbsp. Colman’s Prepared Mustard
  • 1 tsp. Colman’s Mustard Powder
  • 1/2 cup mayonnaise
  • 4 cloves garlic
  • 1/2 tsp. red pepper flakes
  • 1 tsp. fresh lemon juice
  • salt and freshly ground pepper to taste
Course Side dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
  • 4 cups dry elbow macaroni
  • 2 cups broccoli florets
  • 1/2 cup fresh sweetcorn
  • 1 cup frozen peas
  • 1 cup cherry tomatoes halved
  • 1/2 medium red onion chopped
  • 2 tbsp. Colman’s Prepared Mustard
  • 1 tsp. Colman’s Mustard Powder
  • 1/2 cup mayonnaise
  • 4 cloves garlic
  • 1/2 tsp. red pepper flakes
  • 1 tsp. fresh lemon juice
  • salt and freshly ground pepper to taste
Veggie Pasta Salad with Mustard Dressing
Instructions
  1. Cook macaroni per package directions until aldente. While macaroni is cooking: steam peas, broccoli and sweetcorn for 5 minutes. Chop onions, mince garlic and slice peppers and set aside.
  2. Drain cooked pasta, add the veggies to pasta followed by mayonnaise, Colman’s Mustard, minced garlic, pepper flakes, lemon juice, salt and pepper. Mix gently.
  3. Let salad sit for at least 30 minutes to allow flavors to combine then serve with your protein of choice.

Pan Seared Salmon With Cucumber Dill Sauce

Have you ever wondered what to do with the leftover cream cheese sitting in your fridge after you have consumed all the bagels? This happens quite often to a lot of people. I recently got a container of Bruegger’s Bagels cucumber dill cream cheese and decided I was going to have fun with the leftover cream cheese. My first thought was to make sandwiches then I thought how about taking it further by making a sauce with the cream cheese. This pan seared salmon with cucumber dill sauce meal turned out delicious and was fairly easy to make.

Pan Seared Salmon With Cucumber Dill Sauce

IMG_4276

Pan Seared Salmon With Cucumber Dill Sauce

Cream cheese is very versatile and the possibilities are endless with this ingredient. In addition to using it for the cucumber dill sauce, there are so many other ways to use leftover cucumber dill cream cheese.  Below are some of my favorite ways to use it.

5 Fun ways to use up cucumber dill cream cheese

1.  Spread the cream cheese over crackers and top with fresh dill for a quick and easy snack.

2.  Use it for smoked salmon tea sandwiches. Thin slices of smoked salmon, red onion and cucumber dill cream cheese make the perfect sandwich filling. Remove the crust for a fun presentation.

3. Add the cream cheese to scrambled eggs for a delicious twist to your regular scrambled egg recipe.

4. A generous amount of cucumber dill cream cheese in a chicken wrap with lettuce, cucumber and tomato is a great lunch meal.

5. Use it in your pasta salad dressing. Add a little milk to adjust the consistency.

Let me know if you try this Pan Seared Salmon With Cucumber Dill Sauce recipe, you can shoot me direct message or tag me on Instagram. I am always looking forward to hearing from you. If you are in need for another seafood recipe inspiration, you may also check out my Pan Seared Tilapia with lemon and herb zucchini. 

Disclaimer: Being a Bruegger’s Bunch member, I received compensation for this post. Although this is a sponsored post, all opinions, images and content are my own. Click here for my full disclosure policy.

Print Recipe
Pan Seared Salmon With Cucumber Dill Sauce
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 4 oz Brueggers cucumber dill cream cheese
  • 3/4 cup half and half
  • 2 6 oz skinless and boneless salmon filets
  • 1 1/2 cups orzo pasta
  • 3 tbsp fresh parsley finely chopped
  • 2 cups diced english cucumber
  • 1 cup cherry tomatoes quartered
  • 1 tbsp fresh lemon juice
  • 4 tsp minced fresh garlic
  • 1/4 cup sliced scallions, both green and white parts
  • 4 tbsp fresh dill chopped
  • 1/4 cup diced red onions
  • 3 tbsp extra virgin olive oil
  • 1 tbsp melted butter without whey
  • kosher salt and pepper
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 4 oz Brueggers cucumber dill cream cheese
  • 3/4 cup half and half
  • 2 6 oz skinless and boneless salmon filets
  • 1 1/2 cups orzo pasta
  • 3 tbsp fresh parsley finely chopped
  • 2 cups diced english cucumber
  • 1 cup cherry tomatoes quartered
  • 1 tbsp fresh lemon juice
  • 4 tsp minced fresh garlic
  • 1/4 cup sliced scallions, both green and white parts
  • 4 tbsp fresh dill chopped
  • 1/4 cup diced red onions
  • 3 tbsp extra virgin olive oil
  • 1 tbsp melted butter without whey
  • kosher salt and pepper
Instructions
  1. In a medium saucepan, cook orzo pasta per package directions, about 10 minutes.
  2. Mix cooked orzo with parsley, 1 tbsp dill, half the cucumber, cherry tomatoes, half the garlic, scallions, red onion, garlic, lemon juice and a tablespoon of olive oil in a large bowl. Add 1 tsp kosher salt and 1/2 pepper to taste. Set aside.
  3. Next, heat a cast iron or non stick skillet over medium-high heat, add 2 tablespoons olive oil and butter. Season salmon with salt and pepper on both sides and cook for about 4 minutes on each side till both sides are brown and crispy.
  4. While salmon is cooking mix half and half with the Bruegger’s cucumber dill cream cheese in a small saucepan under medium heat. When cream cheese has melted and combined with half and half, add the remaining cucumber, dill, garlic and mix.
    Pan seared salmon with cucumber dill sauce
  5. Taste the sauce and add 1/2 tsp kosher salt 1/4 tsp black pepper and salt to taste. If you need more zing add a little lemon juice about 1 tsp.
  6. To plate, start with the orzo pasta salad, then salmon and finishing off with the sauce on top.

3 Wonderfully Easy and Delicious Weeknight Meals

To continue my easy weeknight meal series, this week I am sharing 3 more wonderfully easy and delicious weeknight meals. This time around we have meatball subs, tender chicken salad and small bites. Each of these meals are full of flavor and will make cooking the during the week a breeze.

3 Wonderfully Easy and Delicious Weeknight Meals

If you have made meatball sauce and are looking for a fun way to use your leftover sauce I have the perfect recipe for your leftovers…..Meatball subs! Yes, I was thinking the same thing you are right now, like why haven’t you done this before or why don’t you do it more often. This makes for a delicious and quick weeknight or Friday night meal. All you need to do is add some cheese, bake in the oven and top with some fresh basil.

3 Wonderfully Easy and Delicious Weeknight Meals

A salad is always a good option if you are looking for a quick dinner solution. This is another great way to use leftover roast chicken as well. If you are not using leftovers try marinating your chicken the night before so that when you get home all you would have to do is throw it in the oven. For this salad I used Traders joe’s BBQ rub and seasoning with coffee and garlic. This seasoning is so amazing and it elevates the flavor of the salad. I used a light vinaigrette made with olive oil, balsamic vinegar, garlic and pepper.

IMG_0527

Small bites are always fun to eat and they usually involve very simple ingredients. Roast baby potatoes seasoned with garlic, rosemary and pepper. Slice a small baguette, toast and top with chopped fresh tomatoes, basil, onions and feta or mozzarella cheese. I also roasted some chicken wings together with the potatoes and that was our dinner. Fun fresh and delicious.

Looking for more delicious dinner ideas? check out the first part of the series with this post on 3 easy weeknight meal ideas.

Things you may need:

   

Disclaimer: This post contains affiliate links which means I get a small commission when you click through the product links and make a purchase. Click here for my full disclosure policy.

Print Recipe
Homemade Meatball Sub Recipe
Homemade meatball sub recipe
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 12 meatballs in tomato sauce
  • 4 soft bulkie or hotdog rolls
  • 1 cup shredded mozzarella cheese.
  • 1 bunch fresh basil
  • organic olive oil non stick spray
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 12 meatballs in tomato sauce
  • 4 soft bulkie or hotdog rolls
  • 1 cup shredded mozzarella cheese.
  • 1 bunch fresh basil
  • organic olive oil non stick spray
Homemade meatball sub recipe
Instructions
  1. Preheat oven to 350 degrees while warming meatballs in a saucepot. Spray baking tray with organic olive oil non stick spray.
  2. Cut bulkie rolls in half without slicing all the way through, then fill each roll with 3 meatballs and a little sauce.
  3. Top the the stuffed rolls with shredded mozarella cheese and bake in the oven for about 10 minutes or till cheese has melted and bubbling hot.
  4. After subs are done, top with a little more sauce, shredded basil and serve.

We are on Instagram

Copyright © 2019 · Theme by 17th Avenue