Here at Potluck Paradise headquarters we’re getting the jump on our second annual self-declared “February is National Potluck Month” with some tasty snacks for “the big game.” We have a special dish in honor of each of the two contenders – They are so good, they’re downright Super! Bowls will be filled with them.
Giant’s Lean-Mean Lemon Cheesecake is a no-bake, low-fat treat that will give even the Patriots their just desserts. Scroll down for the recipe.
For the Patriot fans, we’ll have historic New England Corn Cakes topped with Cranberry-Sauced Beef and Tangy Apple Slaw. It packs a giant of a taste in a small mouthful. More than enough to wave the flag about. Look for our next posting in a couple of days!
We have even more delicious eating and great ideas planned for the rest of our National Potluck Month celebration. If ever a month defined potluck, February is it. Days are quiet. Company is gone. Holidays are over, spring is coming, but not soon enough. The weather is capricious. Up here in Minnesota we’re yearning for some real snow, if only for a few days.
February is a time to make the most of what you have. To share good times with friends, family, and co-workers and to find your own bit of Paradise in a fun-filled Potluck, if only for an hour or two.
We'll be celebrating four potlucks this month. Watch for posts with recipes and ideas. But here's a hint of the themes: We'll start with some more thoughts on The Big Game played on February 5 -- the super Sunday. The middle of the month is Valentine's Day and we'll party while keeping our hearts healthy. Game Night will look at a couple of great new card games that were in our Christmas stockings and some treats to go with them. Finally, we'll round out the month with a look back at 1968, celebrating the groovy exhibit at the Minnesota History Museum. Follow us all month at http://potluckparadise.blogspot.com/
So here’s the first recipe to start the month --
Giant’s Lean-Mean Lemon Cheesecake
Recipe makes 18 muffin-sized cheesecakes (1/3 cup size) or 36 mini-muffin size
Line muffin pans with paper cupcake liners.
To Make the Crust
Melt in a microwave for about 30 seconds, repeat for 5 second intervals if needed:
2 Tablespoons butter
1/4 cup semi-sweet chocolate chips
Stir until chocolate is melted and mixture is smooth.
Add: 1 1/2 cups graham cracker crumbs
Stir with fork until well blended and then put 2 tablespoons (1 tablespoon for the mini-muffins) of mixture in the paper muffin cups and press firmly with a flat-bottom glass or the back of a spoon. Set aside.
To Make the Lemonade filling.
1/4 cup sugar
1/3 cup corn starch
12-ounce frozen concentrated lemonade, thawed
grated rind of 2 large lemons
3 8-ounce packages non-fat cream cheese (24 ounces total)
Mix the sugar and corn starch in a 1 to 2 quart saucepan. Gradually stir in the lemonade concentrate. Cook over medium heat, stirring constantly, until the mixture turns clear and is very, very thick. Stir in the lemon rind and set aside to cool. Plop cooled lemonade mixture into a medium-sized mixing bowl. Beat until smooth with electric mixer. Add cream cheese and beat until blended. Spoon mixture onto crust and place in refrigerator to firm. Ready to eat in about 1 hour. Keeps covered in the refrigerator for 2-3 days.
Before serving garnish with whipped cream, a dab of chocolate sauce and a pecan, a cherry, or any other topping you like.
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