Today is April 15, Tax Day. We have been done for about a month now. We paid the State and got a refund from the Federal and have spent it already.

Our dishwasher was a disaster. Not old particularly, and still kind of working but the dishes on the top shelf never got clean and it ruined all of our glasses. So we had enough of a refund to buy a new one and did. So far so good. At least the top shelf comes out clean. It is the quietist one I think we ever had and Jim said it sighs. Twice it has sighed at him while he was getting something in the kitchen and made him jump because he thought someone was there.

It was pleasant enough this afternoon that I was able to go out in the yard and clear the leaves off of my herb garden.. I am pleased to tell you that my chives, parsley, thyme, oregano and lavender are all coming back and the rhubarb is coming up too. We are supposed to have rain and warm weather this weekend. I hope there is a bit of a thunder storm because that seems to make the leaves just pop out on the trees. Yea for Spring.

Sheboygan Falls has their annual Home and Hearth Days this weekend. Every year they have a food contest. Three years ago it was bread and I won third prize with my Irish Soda Bread. Last year was cheesecake and I didn't win. This year is cheesecake again and the following is the cheesecake that I am going to enter.
I haven't tried it before so will make three little tastes for Jim, Dick and I.

Fiesta Cheesecake

Source: Casa Sedona Bed & Breakfast Inn, Sedona, Arizona

1 1/2 cups finely crushed tortilla chips
1/4 cup butter or margarine, melted
16 ounces cream cheese, softened
3 ounces cream cheese, softened
2 large eggs
2 1/2 cups (10 ounces) shredded Monterey
jack cheese with peppers
1 (4 ounce) can chopped green chiles, drained
1/4 teaspoon ground red pepper
1 (8 ounce) carton sour cream
1/2 cup chopped green pepper
1/2 cup chopped sweet yellow pepper
1/2 cup chopped sweet red pepper
1/2 cup green onions
1 medium tomato, chopped
2 tablespoons finely chopped ripe olives
2 bunches fresh cilantro or parsley (optional)

Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch spring-form pan. Bake at 325 degrees F for 15 minutes. Cool on a wire rack.

Beat all 19 ounces of cream cheese at medium speed with an electric mixer for 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chiles and ground red pepper. Pour into prepared pan, and bake at 325 degrees F for 30 minutes. Cool 10 minutes on a wire rack.

Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides, and let cool completely. Spread sour cream evenly over top; cover and chill.

Arrange green pepper and remaining ingredients on top as desired.

Yields one 9-inch cheesecake or 25 appetizer servings.


Wish me luck

Mary