Christmas Week

I am not sure how often I will be blogging this week.  It’s for sure many of you won’t be bothering to read them this week. It looks like we will be getting a green Christmas. I’m not too disappointed because the friend who is coming to have dinner is going to be in Stratford on Christmas Day and would have trouble getting home again in time to come here for Boxing Day (Dec 26.).

Today the bowling alley provides us with a Christmas lunch which will be sandwiches of all kinds and sweets. Last year it was excellent, the sandwiches are made by the two owners’ wives and they really did a great job last year. We then waddle over to the alleys to play our usual three games one of which might be bowling Bingo which I think is great fun and some people don’t enjoy. We shall see. If you are wondering, the electronic scoreboard shows a whole bunch of scores you have to get, strikes, spares, 4, 3, and so on, usually 2 of each. The team has to throw for those and only those scores. It isn't as easy as it may seam. I remember one year throwing for a 3 and I kept getting strikes which were no use as we already had them. Mind you next time I played a regular game I decided to throw for threes on the principal I would get a strike, needless to say, it didn't work.

This is  a dessert suggested for Christmas. It certainly looks delicious. I’m not sure about the 16 servings. Seems to me it would be a very small serving.

Pineapple Upside-Down Cheesecake

Kraft Kitchens.
Two classic desserts—pineapple upside-down cake and cheesecake—combine to make the ultimate sweet treat.
16 servings

What You Need

2 Tbsp.  brown sugar
5 Tbsp.  butter, melted, divided
2 cans  (8 oz. each) pineapple slices in juice, well drained
7 maraschino cherries, well drained, stemmed
1 cup  graham cracker crumbs
3/4 cup   plus 3 Tbsp. granulated sugar, divided
3 pkg.   (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup  BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp.  vanilla
3 eggs

Make It

HEAT oven to 325ºF.
MIX brown sugar and 2 Tbsp. butter in 9-inch round pan; spread to evenly cover bottom of pan. Top with pineapple slices, cutting if necessary to make even layer. Place cherries in centers of pineapple slices.
MIX graham crumbs, 3 Tbsp. granulated sugar and remaining butter until blended. Press gently into tops of pineapple slices.
BEAT cream cheese and remaining granulated sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over pineapple.
BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool 40 min. Invert cheesecake onto plate; remove pan. Refrigerate cheesecake 3 hours.

Kraft Kitchens Tips

Note
If using a dark baking pan, reduce oven temperature to 300ºF.
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Note
For best results, the pineapple slices and cherries should be well drained and patted dry before using as directed.

Have a great day