Subscibe to DEAL OF THE DAY

April 18, 2019

"You don't have to be a four-star chef to eat like a gourmet"

Hi All! Spreading the good word today and asking a favor today for all my friends out there who are 40+ and fabulous (or interested in feeling like it?) We're just launching a brand new free newsletter with tips, stories, advice and much much more... all things on embracing our age. Please come on over to our page by visiting here and selecting the Third Age Newsletter at the top to subscribe I promise it doesn't even take a minute and will be worth checking out!

Sweetest thanks! Speaking of sweets....

Did you know there are more dessert choices than carrot cake for your Easter table? Although I do love that stuff and it's sweet cream cheesey frosting it is literally the perfect time for a homemade cheesecake recipe. This WHITE CHOCOLATE CHEESECAKE is simply supreme. The white chocolate also makes for a smoother texture and garnished like a pro... no one will even believe it didn't come straight from the bakery!

Oh what to do about wine selection? Let me help you out, just scroll down to Marzee's Corner for some great tips...

Email Marzee

The most versatile desk ever... actually works perfect on the kitchen counter for those online recipes when your surfing favorite food websites too!


Sale 99centCRUST:
1-1/2 cups chocolate wafer crumbs
1/3 cup butter, melted

8 ounces white chocolate
1 pound cream cheese
1/2 cup granulated sugar
3 eggs
1 cup sour cream
1 teaspoon grated orange rind
1 teaspoon vanilla

1 cup sour cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla

(Garnish: Chocolate curls & 1 tablespoon icing sugar)

Crust: In bowl, combine wafer crumbs with butter; press
into 9-inch springform pan. Filling: In top of double boiler
over hot, not boiling, water, melt white chocolate; let
cool for 5 minutes. Meanwhile, in large bowl, beat cream
cheese with sugar until light. Beat in eggs, 1 at a time.
Beat in white chocolate, sour cream, orange rind and vanilla.
Pour over crust; bake in 350F oven for 40 to 45 minutes or
until just set. Topping: Combine sour cream, sugar and
vanilla; spread over hot cake and return to oven for 3 to 5
minutes or until set. Immediately run knife around edge of
cake to loosen. Let cool completely. Garnish: Mound chocolate
curls over cake; dust lightly with icing sugar. Chill.

Yield: 10 to 12 servings
Category: Desserts

~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~

Wine and cheese are a favorite combination. However, which
cheese to serve with which wine can sometimes seem to be a
confusing task. Actually, there really aren't any hard rules
to be followed. Any combination you enjoy is acceptable but
here is a little assistance for those who are still unsure
and would like guidance for the more popular choices.


* BLUE - Full-bodied reds, full-bodied whites, light dry whites,
sweet whites

* BRIE - Medium and full-bodied reds, fruity whites, champagne

* CAMEMBERT - Light, medium and full-bodied reds

* MILD CHEDDAR - Light and fruity reds, most whites, champagne

* SHARP CHEDDAR - Full-bodied reds, fruity reds

* EDAM - Medium reds, fruity roses, light dry whites, champagne

* EMMANTAL - Light and medium reds, fruity whites

* FETA - Light reds, fruity whites

* GOUDA - Medium and light reds, roses, light dry whites, champagne

* GRUYERE - Semi-sweet whites, light wines

* HAVARTI - Dry reds, dry whites

* MUENSTER - Fruity and light reds, full-bodied dry whites

* SWISS - Most wines, both red and white


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