Making Dulce De Leche Cheesecake – yum! HIGH calorie but SOOO good!

Dulce De Leche Cheesecake 2015This was absolutely delicious. Truly amazing. SOOO many calories ( about 450 a slice) but so worth it. For a special occasion to be sure. I used Keebler’s ready made Shortbread Pie Crust. Short cut to be sure – and their recipe as well which I got from the internet – from their site – and made a number of changes. YUM!

Dulce De Leche Cheesecake


  • 1/2 cup whipping cream
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup sweetened condensed milk
  • 12 ounces cream cheese, softened* ( I used my own home made ricotta – whole milk but coarse compared to cream cheese – you could also use LOW FAT cream cheese – I tried that too and it came out fine)
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon whipping cream or milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon grated lemon peel
  • 1 egg
  • Keebler® Ready Crust® Shortbread Pie Crust


  1. In heavy small saucepan combine 1/2 cup cream and brown sugar. Cook and stir over medium heat until sugar dissolves. Bring to moderate, steady boil. Boil, uncovered, about 5 minutes or until mixture is reduced to 1/2 cup, stirring occasionally. Stir in sweetened condensed milk. (CHANGE FROM THE RECIPE ON THE KEEBLER SITE: I added the WHOLE can of sweetened condensed milk – since I didnt know what to do with it and reckoned it could not be bad to have more caramel sauce).I then cooked the whole mixture until the sweetened condensed milk became browner. I then FROZE most of the caramel and  refrigerated just enough to use on this pie. That worked fine! I actually froze the whole pie since we didn’t want it all – and used it a couple days later (defrosted it in an oven that I had used for baking and so was still a bit warm, with the frozen sauce on the side which also warmed up.) It was amazing!2. In small mixing bowl beat cream cheese, granulated sugar and flour on medium speed of electric mixer until fluffy. Add 1 tablespoon cream, vanilla and peel. Beat until combined. Add egg, beating until just combined.

    3. Pour into crust. Place on baking sheet. Drizzle with half of brown sugar mixture. Gently swirl with knife. Bake at 350º F for 30 to 35 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 4 hours.

    4. Before serving, in small saucepan cook and stir remaining brown sugar mixture over low heat until warm. Cut cheesecake into wedges. Drizzle with warm brown sugar mixture.

    YIELD: 8 servings

    *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

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Baking with my grandsons – we made a Rainbow Cake – from a Betty Crocker Recipe ( take you back a few years?)

My middle grandson Jonah loves baking. So that is what we do when he comes to visit. This cake – although a Christmas one – took his fancy and so we made it! We found the recipe on the Betty Crocker site.

Brought back memories of years ago – for you too?

Jonah and Rainbow Cake Summer 2015

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I love this Technology Hacker solution – when kids are connected and communications suffers – do this!

Someone sent me this and I love it! Try it out yourself!

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Spending time with grandkids – nothing better in the whole wide world!

This week for the first time our youngest grandsons – three year old twins – came to sleepover. What a thrill for all of us! I hid little presents all over and presented them at opportune times – on arrival – at bed time – when waking up this morning after sleeping the whole night and so on. They have been exemplary! What a joy! Some memorable pictures… here they are arriving at Grandma’s Little Farm for their first solo sleepover!Arriving at Grandma's house for first solo sleepover


And making a cake – soooo happy!

NOah and Gabe making a cake

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A recent meal at Spago in Beverly Hills – truly sublime!

Here is a starter dish at Spago’s restaurant in Beverly Hills – cuisine at its best!Spago at its best July 2015

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A recent board retreat at our Little Farm – of course all board members left with goody bags!

Recently we held a board retreat at our Little Farm for a board on which I serve. It was productive and fun too! I made sure that all board members left with goody bags filled with cheese, jams, papaya and banana bread and much more! I do so love combining work with hospitality, pleasure with focus, and doing good with having fun! You can see everyone was having a very good time!

NACD Board retreat 2015 at Little Farm

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Papaya from The Little Farm – as delicious as it looks!

Papaya grows like crazy at our Little Farm -and it tastes wonderful with warm salted ricotta as well as blended into a drink or accompanying curried chicken salad – truly versatile and wonderful.

Papaya Drink:
Blend a peeled and seeded papaya with or without orange juice – enjoy!


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Slow Cooker Chicken – easy when cooking with kids!

Slow Cooker Chicken – sooooo easy!

The children can help you make this – let them mix all the ingredients as instructed – and there is nothing for them to burn themselves on – as the slow cooker will heat up slowly – so actually a teenager could cook this meal without any adult supervision! Basmati Rice is an excellent accompaniment!

White Rice

White Rice


2-3lb Whole Chicken with Giblets removed

1/4 cup of butter ( softened)

1 tsp Lemon Pepper

1 tsp thyme ( fresh is best)

1 thick slice of lemon

2 Cloves of garlic crushed

2 Tbsp Olive oil

2 Tsp seasoned salt

Cracked black pepper to taste


1. Rinse chicken, pat dry with paper towels and loosen skin under breast and thighs.

2. Put lemon slice into the clean chicken cavity

3. Mix butter and pepper and push under the skin

4. Put chicken into slow cooker.

5. Mix thyme, olive oil, salt, pepper and rub into the skin of the chicken

6. Cook on low for 6-8 hours ( perfect if you put it in before you leave for work – and its ready when you come home – even if you are delayed!)
Cook up some rice in a rice cooker that will keep hot (cook on a timer which most rice cooker’s have) and serve with some cherry tomatoes and sliced cucumbers for a really healthy dinner! ENJOY!


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Making fun with food! Individual pies for kids – cooking with kids

Individual Berry Pies

Oranges and Lemons

You can make the filling ahead and refrigerate it for up to five days; bring it to room temperature before using.

Serves 12 (serving size: 1 pie)


  • 2 tablespoons sugar
  • 1/4 teaspoon grated orange rind
  • 1 tablespoon fresh orange juice
  • 2 teaspoons cornstarch
  • 1 (6-ounce) package raspberries
  • 1 (6-ounce) package blueberries ( we grow our own at The Little Farm)Friends Swimming Underwater in Backyard Pool
  • Cooking spray
  • 1 (14.1-ounce) package refrigerated pie dough
  • 1 tablespoon milk
  • 1 large egg white


  1. Combine first 6 ingredients in a medium saucepan over medium heat. Bring mixture to a boil, and cook for 8 minutes or until juices thicken. Pour mixture into a medium bowl; cool to room temperature.
  2. Preheat oven to 450°.
  3. Line a baking sheet with parchment paper; coat paper with cooking spray. Roll 1 dough portion into a 12-inch circle. Cut out 8 (3 1/2-inch) rounds; arrange in a single layer on prepared pan. Reroll scraps; cut out 4 more rounds. Place on pan. Cover dough rounds; refrigerate. Repeat with remaining dough portion for 12 more dough rounds; place on work surface.
  4. Cut 3 small slits in center of 12 dough rounds on work surface; set aside. Top each with 4 teaspoons filling, leaving a 1/4-inch border. Moisten borders with water using your finger. Place rounds with slits over filling; press edges with a fork to seal. Mix milk and egg white; brush gently over pies.

5. Bake at 450° for 14 minutes or until golden brown. Cool on pan 3 minutes; carefully place pies on a wire rack; cool completely


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Slow cooker heaven – have you made desserts in one? YUMMY!

Here is a summer slow cooker recipe. For dessert. Its so delicious – enjoy!

Slow Cooker Caramel pie


  • 2(14 ounce) cans sweetened condensed milk
  • 1graham cracker crust (9 inch)
  • 1(8 ounce) container frozen whipped topping, thawed
  • 1(1 1/2 ounce) English toffee-flavored candy bars, coarsely chopped ( I don’t eat chocolate so use caramel candies instead)


  1. Pour condensed milk in a 1 quart electric slow cooker.
  2. Cover and cook 6 to 7 hours or until mixture is the color of peanut butter, stirring mixture with a wire whisk every 30 minutes.
  3. Pour into graham cracker crust; cool.
  4. Spread whipped topping over top, and sprinkle with chopped candy bar.
  5. Cover and chill.

And here are our twins with ice cream that is almost as tall as they are! Happiness is a hot day with cool ice cream!

Noah and Gabe with icecream June 2015

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