Irresistible Mini Crème Brûlée Cheesecakes: A Luxurious Bite-Sized Treat

 

Ingredients:

For the Crust:

1 cup graham cracker crumbs

2 tbsp granulated sugar

4 tbsp unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/4 cup heavy cream

For the Crème Brûlée Topping:

1/4 cup granulated sugar (for caramelizing)

Directions:

For the Crust:

Preheat your oven to 325°F (160°C) and line a standard muffin tin with paper liners.

In a small bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.

Press about 1 tablespoon of the mixture into the bottom of each muffin liner, using the back of a spoon to pack it down firmly.

Bake the crusts for 5-6 minutes, then set aside to cool while you prepare the filling.

For the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and heavy cream, blending until the mixture is fully combined and free of lumps.

Divide the cheesecake batter evenly among the prepared crusts, filling each liner almost to the top.

Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.

Remove from the oven and allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.

For the Crème Brûlée Topping:

Once the cheesecakes are fully chilled, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each mini cheesecake.

Using a kitchen torch, caramelize the sugar until it melts and turns a deep golden brown, forming a crisp layer on top.

Allow the caramelized sugar to cool and harden for a few minutes before serving.

How to Prepare:

Start by making the graham cracker crust, which provides a buttery, slightly sweet base for the creamy cheesecake filling. Be sure to press the crumbs firmly to create a sturdy crust.

The key to a smooth cheesecake filling is to ensure that the cream cheese is softened before mixing. This helps avoid lumps and creates a silky texture.

When baking the cheesecakes, don’t worry if the centers jiggle slightly—they’ll firm up as they cool.

Caramelizing the sugar topping with a kitchen torch gives you that signature crème brûlée crunch. If you don’t have a torch, you can broil the cheesecakes in the oven, but keep a close eye on them to prevent burning.

Preparation Time:

Prep Time: 20 minutes

Cook Time: 25 minutes

Chill Time: 2 hours

Total Time: 2 hours 45 minutes

Servings:

Yields: 12 mini cheesecakes

Pizza Hut Cinnamon Sticks

 Ingredients

2 (13.8 ounce) pizza crust dough tubes

4 Tablespoons unsalted butter, melted

¼ cup white granulated sugar

2 teaspoons ground cinnamon

¼ cup packed light brown sugar (divided use)

1 ½ cup powdered sugar

1 teaspoon clear vanilla extract

2-3 Tablespoons milk (add a little to start then add more to thin if necessary)

Instructions

Preheat oven to 400F degrees

Remove the 2 (13.8 ounce) pizza crust dough tubespizza crust from the tubes and squish together to create one large dough ball. Allow it to come to room temperature.

Brush 4 Tablespoons unsalted butter, melted on the entire bottom and ½ way up the sides of a 9×13-inch baking dish (you’ll have some leftover and you’ll use this in a bit.)

Combine ¼ cup white granulated sugar and 2 teaspoons ground cinnamon in a small bowl. Sprinkle 2 teaspoons of the mixture on top of the butter.

Use 1 Tablespoon light brown sugar and sprinkle it over the cinnamon sugar (you’ll use the remaining in a bit.)

Roll and stretch the ball of pizza dough so that it will cover the bottom of the baking dish.

Place the dough into the baking dish and use your fingers to gently press and stretch the dough so that it reaches all sides and corners.

Take a pizza cutter and make one long cut down the long center of the pan.

Then cut from one short side to the other creating 8 pieces on top and 8 on the bottom. If they pull apart a little, just squish them back down with your fingers.

Brush the remaining melted butter over the top of the bread sticks.

Sprinkle the remaining cinnamon/sugar mixture evenly over the breadsticks.

Sprinkle the remaining light brown sugar evenly on top of the breadsticks.

Bake at 400F degrees for 15-17 minutes (on the middle rack) or until the dough is cooked through. I use a fork to pull up a little of the dough to make sure it’s no longer raw. Add time if needed.

Remove from the oven allow to slightly cool.

While the sticks are cooling, make the glaze. Add 1 ½ cup powdered sugar and 1 teaspoon clear vanilla extract to a small bowl.

Add the milk, one Tablespoon at a at time, mixing thoroughly, until you reach your desired consistency. Drizzle some of the icing over the top of the breadsticks. Reserve the remaining icing for dipping!

Taco Spaghetti To Die For

 

INGREDIENTS:

1 tablespoon olive oil

1 pound ground beef*

1 (1.25-ounce) package taco seasoning

1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies

1 tablespoon tomato paste

8 ounces spaghetti

1/2 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1 Roma tomato, diced

2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1: Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.

2: Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.

3: Remove from heat and top with cheeses. Cover until melted, about 2 minutes.

4: Serve immediately, garnished with tomato and cilantro, if desired.

Chocolate Covered Peanut Butter Balls

 Ingredients:

20 ounces creamy Peanut Butter

1 pound + 2 Tbsp Butter

2 pounds powder sugar

3 c. crushed graham crackers

3 c. Rice Cereal

2 pounds dark chocolate melting wafers/candy quik/almond bark

Directions:

Melt the peanut butter and butter over medium-low heat. Once melted remove from heat and immediately add powder sugar, graham crackers, and rice cereal (I prefer Rice Krispies, they tend to remain crisp much longer). Mix until completely blended.

Form mixture into balls (I use a small, 1 Tbsp. scoop for more uniform balls) and roll quickly in hands to firmly pack. Put on parchment paper lined pans in a single layer. Once all mixture is formed into balls place into freezer for a few hours to chill and set before dipping.

Melt the chocolate per instructions on the package (I use Ghirardelli candy making & dipping chocolate..YUM…but any almond bark will suffice). Dip the peanut butter balls into the chocolate, using a fork, and tap on side of bowl to remove excess chocolate. Place balls back on parchment paper to harden.

Once the chocolate is hardened place candy in layers, separated with paper towels (absorbs any moisture the chocolate might let off), in an airtight container in a cool area, far away from the children – lest they eat all of them!

Apple Cinnamon Chimichangas

 

Ingredients

1 (21 ounce) can apple pie filling

1/2 cup cinnamon sugar

15 (6 inch) flour tortillas

oil for frying

Directions

Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes.

Place cinnamon sugar in a shallow dish.

Spoon 1 1/2 tablespoons of filling onto each tortilla. Fold in opposing edges and roll up as you would a burrito.

Heat oil in a large, deep saucepan over medium heat.

Place a batch of rolled tortillas seam-side down in the hot oil and fry until browned and crispy, 1 to 2 minutes. Turn and continue frying until all sides are browned, 1 to 2 minutes more. Roll in cinnamon sugar to coat. Repeat with remaining batches

Feta Chicken Salad

 Ingredients

3 cups cooked chicken, shredded

½ small red onion, diced

½ red pepper, diced

3 celery stalks, diced

½ cup mayo

½ cup feta crumbles

2 teaspoons dried dill

1 teaspoon dried oregano

½ teaspoon garlic powder

1/2 teaspoon black pepper

Salt to taste

Preparation

In a large bowl, add chicken onion, red pepper, and celery. Toss to combine.

In a small bowl, mix together remaining ingredients until smooth.

Spoon mayo mixture onto salad and mix until evenly coated.

Cover and chill for at least 1 hour for the best flavor.

SOFT AND CHEWY SUGAR COOKIES

 INGREDIENTS

2 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups butter

2 cups sugar

2 large eggs

2 teaspoons vanilla

colored crystal sugar (optional)

DIRECTIONS

Stir together flour, baking powder and salt; set aside.

In a large bowl, cream together butter and sugar until fluffy.

Beat in eggs one at a time, then beat in vanilla.

Gradually stir in dry mixture just until blended.

Roll the dough into walnut-sized balls then roll in colored sugar.

Refrigerate balls for at least 20 minutes or freeze until ready to bake.

Place cookies 2″ apart on an un-greased cookie sheet and flatten slightly with the palm of your hand.

Bake in a 350°F oven for 8-10 minutes until lightly browned at the edges.

Cool on cookie sheet for 5 minutes, then remove to cool on a wire rack.