These mini cheesecakes whip up in no time and are delicious. They bake much faster than a full sized cheesecake and since they're small, you can eat two without guilt!
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/4 cup all-purpose flour
1 cup sour cream
1 teaspoon vanilla
1 1/2 cups of creamy peanut butter
Preheat oven to 350 degrees. Put cupcake liners into a muffin tin for 24 mini-cheesecakes. Put an Oreo in the bottom of each liner (for the crust). Beat all of the other ingredients in a large mixing bowl and put about a 1/4 cup of filling in each cupcake liner until it's full. Bake in the preheated oven for 18-20 minutes. Allow to cool and chill for 3 hours prior to serving.
You can also top them with whipped cream if you like!
Tuesday, April 25, 2017
Friday, March 10, 2017
|Wonton packed soup!|
My favorite aisle is the frozen dumpling aisle. In part because I know what they are and how to cook them but mostly because there are SO many different kinds of dumplings. I buy different ones every time I go there (hint: we never like the shrimp dumplings). However, I always make sure I pick up some pork wontons for making soup.
Full disclosure: my wonton soup is really, really not authentic. I have no idea how they make it in Asian restaurants but this tastes good.
This is an easy recipe and as such it’s not an exact science, I usually just throw it together and have put together the rough directions to share. If you aren’t a “throw it together” type of cook, power through, I promise you can do this one too.
1lb mild Italian Sausage (I use turkey sometimes and pork sometimes)
3 stalks diced celery
Optional: additional diced veggies if you are feeling healthy! Options include onions, bell peppers, zucchini and mushrooms
1 cube bullion (chicken or veggie is fine)
1 tb garlic
1 tb onion powder (you might omit if adding onions)
Fresh ground pepper to taste
3 TB soy sauce
1 tb white vinegar
A few splashes of fish sauce
Remove sausage from casings and crumble in the bottom of a large soup pot (I use a 5 qt cast iron Dutch oven). Cook the sausage on med-high heat, crumbling it as it cooks (you might need to add a small bit of oil if the sausage is very lean). When the sausage is 50% cooked, add the diced celery and any additional veggies you’d like and all the spices. When the sausage is fully cooked, pour enough water in to fully cover the contents of the pot. Add the bouillon cube, soy sauce, vinegar and fish sauce. Boil 5-10 minutes.
Add your wontons and additional water so the contents are still covered and boil another 10-15 minutes until the wontons are fully cooked.
Makes approx. 8 bowl-sized servings of soup