Combine sugar, lemon juice, lemon zest, and eggs in small saucepan. Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture. Check that the whisk marks hold. This takes about 6-8 minutes.
Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid.
Once cold, assemble by spreading cream cheese on cracker, place a dollop of lemon curd on top and add a lemon slice.
These creamy raspberry yogurt pops are so easy to make. With just five simple ingredients you’ll have these whipped up in no time! Plus, they’re healthy and delicious!
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Prep: 10 minutes plus freezing • Serves: 6
INGREDIENTS
1 cup raspberries
¾ cup vanilla nonfat Greek yogurt
½ cup heavy cream
¼ cup roasted and lightly salted pistachios
1/4 cup white chocolate chips
6 wooden craft sticks
DIRECTIONS
1. In blender, purée
raspberries, yogurt, cream, pistachios and chocolate chips on high until
smooth. Makes about 2 cups.
2. Divide raspberry
mixture into 6 (3-ounce) ice pop molds; insert sticks into molds and freeze at
least 5 hours or up to overnight. Run molds under warm water for 10 seconds to
release pops.
Bring on warm weather and bust out the grill! Kick off grilling season with savory Bacon Cheeseburger Kabobs that are sure to have the whole family satisfied and coming back for more.
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1/4 small head iceberg lettuce, cut into 1-inch pieces
DIRECTIONS
1.
Prepare outdoor grill for direct grilling over low heat; soak skewers in water
30 minutes.
2. In
large bowl, gently mix beef, salt and pepper; form into 16 (1 1/4-inch)
meatballs. Wrap each meatball with 1 piece bacon; alternately thread onion and
meatballs onto center of skewers. Spray skewers with cooking spray; place on
hot grill rack, cover and cook 18 minutes, turning frequently. Top meatballs
with cheese; cover and cook 2 minutes or until internal temperature of
meatballs reaches 160º, bacon is crisp and cheese melts.
3. Alternately
thread pickles, tomatoes and lettuce onto each end of skewers.
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April showers bring extremely delicious and fresh produce items. For the most optimal and fresh produce of the month, shop our April produce guide. Throughout the month, we recommend eating fresh or cooking with strawberries, avocado, beets and carrots.
Strawberries
Perfectly sweet strawberries don’t even need a chocolate drizzle (however, we certainly don’t judge if you decide to do that with your fresh strawberries). Buy these perfect berries in bulk and make and freeze jam to use for the rest of the year, make a strawberry crisp, or simply eat them as is.
Avocado
The creamy avocado is the best alternative to butter you can find, especially when it’s in season. Try spreading on toast, making brownies, or tossing in an avocado salad for optimal enjoyment.
Beets
Beets- what more can we say? They are great canned, but even better fresh! You can enjoy these as hummus, in hummus, in a salad, or juiced (as well as hundreds of other amazing ways to enjoy beets). P.S. they make excellent natural dye for shirts and Easter eggs.
Carrots
Carrots are ideal for nearly every meal that includes a mirepoix as well as all on their own. Hold on to the last chill of the fading winter or
Two tasty springtime favorites come together for the perfect sweet treat. The swirl effect of dollops of cheesecake batter is a fun and festive way to round out this rich dessert.
Watch the video recipe here and check out the deals in our weekly ad here!
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Adjust oven rack to middle position; preheat
oven to 350°. Wrap exterior of 9-inch springform pan, including base, in double
layer of aluminum foil; spray with cooking spray. In large bowl, whisk cake
mix, 3 eggs, oil and ¾ cup water; pour ½ into prepared pan.
In large bowl, with mixer on medium speed,
beat cream cheese, sugar, sour cream, vanilla extract and remaining 2 eggs 3
minutes or until light and fluffy; spoon ½ over cake batter. Spoon remaining ½
of cake batter over cheesecake batter; spoon remaining ½ of cheesecake batter over
cake batter. Place springform pan on 17 x 12-inch rimmed baking pan; place
baking pan in oven and fill halfway with water. Bake cake 1 hour 20 minutes or
until set, carefully rotating halfway through baking; remove foil from pan and cool
completely on wire rack.
In large skillet, toast pecans over
medium-high heat 4 minutes or until lightly browned and fragrant, stirring
frequently; transfer to plate to cool.
Run small, sharp knife around edge of
cheesecake to loosen; remove outer ring of pan. Cut cheesecake into 10 slices;
serve sprinkled with pecans and drizzled with caramel, if desired
If top of
cheesecake starts to get too brown, spray a piece of aluminum foil with
nonstick cooking spray and lay, sprayed side down, over top of cheesecake in
the oven until fully baked and set.
