Servanthood and Cheesecakes??

You might ask how does Servanthood and Cheesecakes go together. Serving others for me is a passion. Some might say, "Why spend time doing things for others when you could do the same thing and get paid for it?"

My answer to that is in the New Testament, Jesus told His followers to treat others better than themselves. This statement is called the "Golden Rule". There are many ways to do things for others. An example is I provide breakfast for our church's worship and production crews on Sunday mornings, plus I have the opportunity to provide meals when there is a need in our church family. Another way I serve is by helping our friends and family. Serving can be in the way of sewing, cooking or just helping where needed. When I have the opportunity to serve others, God blesses me in ways I can't explain. I have a chance to show others God's graciousness and love and this can lead conversations into "why serve?" It provides an opportunity to share my testimony and how God has changed my life for the good.

What do I get in return? A simple "Thank you" is enough to warm my heart and let me know that my actions are appreciated. Or when I make something to eat and someone says, "That's the best I've ever had" or "That's so good."

My friends who know me know that I love to help our family and friends when a need arises. This past month, I've had the opportunity to do some little things for a bride and her family. The joy on their families' faces was all I needed to know that my "helping and serving" were so appreciated. I made almost 300 mini cheesecakes and several people wanted the recipe so here is the one that was requested the most: Lemoncello.

Last but not least, I want to thank my daughter who worked hard on my blog site updating and building some cool things to look at. Thanks Sarah.

Lemoncello Cheesecake

1 8 oz package of cream cheese - room temperature
1/2 cup sugar
1/4 teaspoon vanilla
1 package instant lemon sugar free pudding mix or regular lemon instant pudding mix
1/2 cup milk
1/2 cup Lemoncello liquor (yes, you heard me right) It just doesn't have the same flavor if you leave this ingrediant out.

Mix the cream cheese sugar and vanilla until creamy and fluffy. Add 1/2 cup milk and continue mixing, then add the Lemoncello liquor. The last step will be to add the instant lemon pudding mix. Beat until all ingrediants are blended and smooth.

Cookie crumb crust. I used "Mother's Iced Lemon cookies" that I put in the processor to make crumbs. I then added 2 Tablespoons of sugar and 1/4 cup melted butter. Mix until all blended.

If you have mini cheesecake pans, use these and press 1 tablespooon in the bottom of each cup. If you don't have the pans, go ahead and use a muffin tin lined with cupcake liners. You may need a bit more crumbs if you use a muffin tin so use your own judgment. Pour the cheesecake batter over the crumbs and freeze until firm. When you're ready to eat these cheesecakes, take them out of the freezer and let them stand for 30 minutes or so. Use a whipped cream topping flavored with lemon flavoring and powdered sugar to top off the confection. This recipe will make about 10-12 mini cheesecakes depending on how full you fill the cups. If you use a muffin tin, it will make about 6-8 cheesecakes. Enjoy.....