Mustard Dip: Dizzy

Steamed vegetables are great, but sometimes they need a little extra, tastier zip to make!  Try this mustard dip!  A balance between sweet, tang, and hot spice, it's hard to beat!

For some extra aural zip for your ears, here's "Dizzy Atmosphere" played by Dizzy Gillespie.

STEAMED VEGETABLE MUSTARD DIP             

2 tablespoons honey

1 tablespoon lite mayonnaise

¼ teaspoon lemon juice

1 teaspoon honey Dijon mustard

Dash of Worcestershire sauce

Dash of Tabasco® sauce

1. Stir honey and mayonnaise until smooth and creamy.  Add lemon juice, mustard, Worcestershire sauce and Tabasco® sauce.
2. Chill.
3. Dip steamed broccoli, zucchini, red peppers, etc. in chilled sauce.

Spicy Chex® Mix: Salt Peanuts

My family loves this Spicy Chex® Mix!  There's nothing like a nice bowl of spice-infused Chex® to make you feel good!

Today's song is "Salt Peanuts" played by Dizzy Gillespie.  Even though the Chaston Spicy Chex® Mix doesn't have peanuts in it, it does have seasoned salt!

CHASTON SPICY CHEX MIX

5 cups Corn Chex® cereal

5 cups Rice Chex® cereal

¼ cup butter or margarine

4 teaspoons French's® Worcestershire Sauce

½ teaspoon Lawry’s® Seasoned Salt

1 teaspoon Tabasco® Sauce

¼ teaspoon cayenne pepper

1. In large microwavable bowl put both cereals. 
2. In a small microwavable bowl melt butter for 20.
3. Stir Worcestershire sauce, seasoned salt and Tabasco sauce into butter.
4. Drizzle over cereal mixture, stirring cereal to coat it.
5. Microwave uncovered on High for 1 ½ minutes.  Stir and taste to see if crispy enough for your taste.  If not, microwave again for 30 seconds.
6. Allow to cool uncovered then store in airtight container.

Raspberry Swirl: Groovin' High

I have never successfully made a non-chocolate cheesecake--until now!

This is the silkiest, smoothest, creamiest cheesecake I've ever tasted!  The raspberry swirl gives it just the right sweet yet tart spark to offset the tang of the cream cheese and sour cream.

With this being a swirl cheesecake, I thought about how twirling and swirling around the dance floor make me dizzy, which led me to think of Dizzy Gillespie the great trumpeter!

So here's "Groovin' High" by Charlie Parker and Dizzy Gillespie.


RASPBERRY SWIRL CHEESECAKE

CRUST
1 cup Oreo cookies, crushed
1/4 cup pecans, chopped
1/4 cup butter, melted

CAKE
2 - 8-ounce packages cream cheese, softened
1 cup sour cream
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
3 eggs, whisked

RASPBERRY SWIRL IN
1 cup frozen raspberries

Preheat oven to 350 degrees.  Line a springform pan with parchment paper on the bottom and the sides.

In a small bowl combine Oreos, pecans, and butter.  Press Oreo mixture evenly on the bottom of the springform pan.

Bake for 10 minutes.  Let cool on a wire rack.

In a large bowl beat together on low speed cream cheese, sour cream, sugar, flour, and vanilla.  Whip eggs in.

Pour evenly into springform pan.

In a small saucepan heat raspberries over medium high heat, stirring constantly until raspberries are broken down.  Remove from heat and strain through a fine mesh sieve.  Drop the liquid in spoonfuls onto the cheesecake.  With a butter knife, swirl the raspberry liquid into the cheesecake.

Bake for 50 minutes.  Center will still be jelly-like.  Let cool in the pan on a wire rack for 30 minutes.  Remove springform pan sides.  Put on a cutting board and freeze for 4 hours.  Remove 10 minutes before serving.