Dee’s Blueberry Cheesecake

August 22, 2009

By Arianna 

1. Ready Crust – Graham Cracker crust, 6oz.
2. 4 oz. Cream cheese, softened (Microwave on high 15-20 sec)
3. 1/4 cup of Sugar
4. 1/2 cup sour cream
5. 1tsp. Vanilla
6. 4oz Frozen non-dairy whipped topping, thawed
7. 1 pint fresh blueberries or strawberries thinly sliced
8. 1 cup of strawberry or blueberry glaze



1. Beat cream cheese until smooth. Gradually beat in sugar. Add sour cream and vanilla. Fold in whipped topping.

2. Spread thin layer of glaze over bottom of crust. Place strawberry slices on glaze and gover with reamining glaze. Gently spoon cream cheese mixture over glazed berries.




3. Cover with inverter dome and chill until set; at least 4 hours. Store left over pie in refrigerator.


Garbonzo Bean Salad

August 19, 2009

by Brian Augsburger

This garbanzo bean salad is one of my favorite summertime dishes. It’s easy to prepare and great for BBQ’s & potlucks. The addition of fresh basil and tomatoes from the garden or your local farmer’s market give it that extra punch of fresh flavor. Always a crowd pleaser, enjoy!

2 Cans Garbonzo Beans (or Cannellini)
2 Tomatoes diced
3-5 Cloves Garlic Diced
1/4 Cuip Olive Oil
Bunch of Basil Chopped
Lemon Juice
Salt, Pepper, Paprika


Fry diced garlic in olive oil for a few minutes until very lightly browned. Set aside to let oil & garlic cool. Mix diced tomatoes, beans and basil in a large bowl. Yellow heirloom or roma tomatoes are best with this dish but any will do. Pour cooled olive oil and garlic over everything in the bowl. Mix. Add fresh lemon juice, salt and pepper to taste. Sprinkle paprika over salad.

To see more of Brian’s recipes on Cool Cooks, check out his Sweet Potato Fries under Appetizers.
You can also find more of his recipes with Come Bien:

Illustrated by Robert Trujillo

Illustrated by Robert Trujillo

Sweet Potato Fries

August 19, 2009

By Brian Augsburger

Baked sweet potatoes “fries” are a good alternative to your regular french fries. They’re a lot healthier and they have a lot more flavor! The smokey spice of the chipotle chile goes surprisingly well with sweet potatoes. Also, try using your favorite curry powder instead of chile for a nice twist to this recipe.

2 Sweet Potatoes Sliced
2-3 Cloves of Garlic Diced
Olive Oil
Chipotle Chile Powder
Salt & Pepper

Arrange sliced sweet potatoes on cookie sheet. Sprinkle diced garlic, olive oil chipotle chile powder, salt & pepper over potatoes. Bake @ 425 for 15-25 minutes. Baking time depends on how crispy you like them. These will not get crunchy like potatoes that are deep-fried. Best served with Aioli or BBQ Sauce.

For more of Brian’s recipes on Cool Cooks, check out the Garbanzo Bean Salad.

Or, you can find more of his recipes at Come Bien:

Illustrated by Robert Trujillo

Illustrated by Robert Trujillo

Baked African Rub Chicken

August 19, 2009


So, a friend of mine stumbled across this Nomu African chicken rub. It was left in my care for about  year before I decided to try it out and it was magnificent. So, I decided to throw some other generic spices in there to see how it came out. There are a million ways to make the chicken, but we’re going to bake it today.

Whatchu need:

4-6 chicken breasts
Nomu African chicken rub
Olive Oil
Some lemon juice

Everything from here is optional, but I like to use:
Season salt (Lawry’s)
Some Garlic Salt
Lemon Pepper

So, like any chicken recipe, you wanna let your chicken brine before you make it. Run some warm water into a big enough bowl to fit the chicken and enough water to more than cover it. You want to mix some salt into the water and dump the chicken in. It’s safe to let it sit for about 2 hours to let it do it’s stuff. Maybe more if the chicken is frozen.

Once the chicken is thawed out, and has been sitting for a while, we’re ready to start mixing in our spices!

The roommate banter is optional.
Anyway, you want to mix in all of your seasonings to taste. Since there’s no real formula to this, I’ll try to describe what I do:

I like the rub to be the strongest flavor, so I pour some olive oil in so it’ll stick, and use a little less than a tablespoon of rub per chicken breast. I sprinkle some pepper, and the other ingredients in, with a dash of paprika and rub it in. Lastly I squeeze the lemon juice on and let it sit. The lemon juice acts as a natural tenderizer, and usually the flavor cooks out.

Let it sit for about an hour or so. Fee free to do any hijinks like read other recipes on our blog or even freestyle.

Ok, Now that we’re good you can go ahead and pre-heat your oven for about 5 minutes on 450 degrees. Now, get a pan big enough and dump your chicken and chicken juices in. Cover it completely with aluminum foil to keep the moisture in, and let it cook for about 35-45 minutes.

Once it’s done, grab your oven mitts (or hockey glove or whatever) and get your chicken out. Let it cool, and remove the foil. Give it about 5-10 minutes before serving and you’re good to go!