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Recently I had the pleasure of going to Ikea for the first time. I went with my son Bob and his beautiful wife Kim. We went to the IKEA in the Chicago area. Wow… What a place. Three floors of wall to wall stuff. It was a little overwhelming at first. There were so many things to look at but I managed to get through all three floors.
On the 3rd floor there was a cafeteria-style restaurant. We decided to order and sat down to a delicious lunch. Bobby had Swedish meatballs and
Kim and I had the chicken tenders. We all shared a piece of apple cake and a piece of chocolate cake. The food was excellent and the chocolate cake was to die for. Bob and Kim had wanted to buy a cabinet, which they did, along with some other items but me, I just bought a jar of lingonberry preserves. I am a huge fan of jams, jelly, preserves, and fruit spreads. I always buy a “jar of jam” wherever I go.
Next Stop, Trader Joe’s
On our way home we stopped at Trader Joe’s in Milwaukee. I didn’t even know there was a Trader Joe’s in Milwaukee. Stopping at Trader Joe’s was like putting a cherry on top of the sundae. The first time I went to Trader Joe’s I was visiting my grandkids in Athens GA. It was love at first sight. I flew home from GA with a suitcase full of my Trader Joe’s favorites.
Trader Joe’s Favorites
Every time I go to Trader Joe’s, I always pick up my “favorites,” Trader Joe’s Brand Flakes, Kona Coffee Shortbread Cookies, Coffee and Pumpernickel Pretzels, (that are wonderful with Reuben Dip.) I also like to pick up a “New” item to try. Today I picked up: Trader Joe’s Carolina Gold BBQ sauce. According to the label: “It’s a golden-hued, mustard based sauce, that’s sweet, smoky with a hint of molasses and just the right blend of spices. We can’t wait to try this sauce on some boneless ribs. Check out: Ikea Trader Joe’s
Great Day Had By All
I had a great time going to “the city” with my son and his beautiful wife. They’re both teachers and are now back in school. I can’t wait until the next school break, so we can head back to Ikea. There are a still a few things I need to pick up:) The only thing that I thought could do this jar of wonderful Lingonberry preserves justice was a cheesecake. A light, lemony cheesecake. If you don’t have any Lingonberry preserves on hand, you can substitute lemon curd or raspberry preserves.
- 2 1/2 cups
graham cracker crumbs
- 1/4 cup
- 2/3 cup
- 3 (8 oz) packages
cream cheese, room temperature
- 1 1/4 cups
eggs, lightly beaten
- 3 tablespoons
- 1 tablespoon
- 1 teaspoon
- 1 cup
- 1 teaspoon
- Combine cracker crumbs, sugar and butter. Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan. Place on a baking sheet. Bake at 350º for 10 minutes or until set. Place pan on a wire rack to cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon peel and vanilla extract just until blended. Pour into crust. Return pan to baking sheet.
- Bake for 45 to 55 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
- Meanwhile, place preserves in a small saucepan, add lemon juice. Stir and cook on low heat, until preserves are melted. Remove from heat and set aside to cool.
- After 10 minutes, carefully run a knife around the edge of pan to loosen. Cool 30 minutes. Carefully spoon melted preserves over cheesecake. Cool 30 minutes longer. Refrigerate overnight.
Another favorite cheesecake recipe; Amaretto Cheesecake