BYU Ballroom Dance Concert

I almost forgot to post about the BYU Ballroom Dance Concert. I went on Friday, April 9th, with my friend Kelly the day before I left for the cruise.

It was the dance company's 50th year anniversary. To open the show up, they had alumni dance a swing medley. It was fun to see the huge group of people out there dancing. The rest of the performance was really neat. Last year they retired one of their choreographed routines and there were a few new ones this year.

I also ran into a friend that I had a couple of dance classes with back in my BYU days. I remember him because we were in a mock competition for the waltz and got third place. I had lots of good memories from my dance classes.

Orange Cheesecake with Raspberry Sauce

I served this cheesecake at book group this week. It's a great combination of the tangy orange, tart raspberries and sweet chocolate. This is the month of April recipe from my calendar.

Orange Cheesecake with Raspberry Sauce

Crust:
1 pkg (9 oz) chocolate wafer cookies, crushed
6 Tbs butter, melted

Filling:
4 pkgs (8 oz) cream cheese, softened
1 1/3 c sugar
4 eggs
2 Tbs orange-flavored liqueur or orange juice
1 tsp grated orange peel

Sauce:
1 pkg (10 oz) frozen raspberries in syrup, thawed
3 Tbs sugar
1 tsp cornstarch

Heat oven to 325 degrees. In medium bowl, mix crust ingredients; press in bottom and 2 inches up side of ungreased 9-inch spring form pan.

In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in 1 1/3 cups sugar until smooth, scraping bowl occasionally. On low speed, beat in eggs, one at a time, just until blended. Add liqueur and orange peel; beat on medium speed 2 minutes, scraping bowl occasionally. Pour filling into crust.

Bake 55 to 65 minutes or until almost set. Cool completely, about 3 hours 30 minutes. Refrigerate at least 4 hours or overnight before serving.

In food processor or blender, process raspberries with syrup until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in raspberry puree. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool to room temperature.

Carefully remove side of pan; leave cheesecake on pan bottom. Serve cheesecake with sauce. Store in refrigerator.

Cabo San Lucas Cruise

Here are Donna, Andrea and I with some friends enjoying our time on the Cabo San Lucas cruise. We had a fun time!

Sights of Cabo

Below are some of the pictures of the beautiful sites we were able to see.

Cabo Cruise Food

Here's a look at at some of the tasty food we got to eat on our Cabo San Lucas Cruise.