A little something to brighten your day!!
Happy Holidays!

Strawberry/Raspberry Mini Cheesecakes

If you have this cookbook then you know the joy that is Juniors Cheesecakes. If not, I HIGHLY recommend you get your hands on a copy of it. Until then I'll share with you a recipe I made today. Can you say OH YUM!!!!!!!!!!! Me and cheesecake....yeah...we're friends.

A friend of mine just had a baby and I thought to go along with the dinner I'm making for her family I'd include these. It's taken everything I have not to eat every one of them! I'm not even kidding!!!

Strawberry/Raspberry Mini Cheesecakes

• 6 ounces (about 2/3 C) dry pack frozen whole raspberries and strawberries, unsweetened, not in syrup, thawed and drained well (the original recipe is for raspberries only but I used both)
• two 8 ounce packages cream cheese (full fat), at room temperature
• 2/3C sugar
• 3tbsp cornstarch
• 1tbsp pure vanilla extract
• 2 extra large eggs
• 1/2 C heavy whipping cream
• 13 fresh raspberries for garnish (optional)

Preheat oven to 350 degrees. Line 13 standard muffin cups with liners. (If you only have 12, use a custard cup for the 13th one or use the silicone "tins").

Pulse the thawed fruit in your food processor until smooth (you'll need about 1/3C puree). Set aside.

Put one package of the cream cheese, 1/3 C sugar and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend int he remaining package of cream cheese. Increase the mixer speed to medium and beat in the remaining 1/3C sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it's completely blended. Be careful not to overmix!!

Divide the batter among the muffin cups (fill each one almost up to the top). Drop a heaping teaspoon of the puree in the center of each cup, pushing down slightly into each little cake as you go. Using a thin, pointed knife (or a toothpick) cut through the batter a few times, just until raspberry swirls appear (do not mix in the puree completely or the cakes will turn pink and the swirls will disappear).

Place the muffin tin in a large shallow pan and pour hot water in until it comes about 1 inch up the sides of the tin. Bake the cakes until set and the centers are slightly puffy and golden with red swirls, about 45 minutes. Remove the cakes from the water bath, transfer the tin to a wire rack and let cool for 2 hours. Cover the cakes with plastic wrap (do not remove from the tin) and put in the freezer until cold, at least 1 hour.

To remove the cakes, lift them out of the cups with your hands and peel off the liners. Place the cakes, top side up on a serving platter or individual dessert plates. Top each with a raspberry and refrigerate until ready to serve. If there are any cakes left, cover with plastic wrap and store in the refrigerator. Or remove the fresh berries, then wrap and freeze up to a month.


But seriously I doubt you'll have any left!!!

HAPPY EATING!!!!

Helping

I found The Hunger Site today (thanks to Money Saving Mom!). You can click here once per day and, just by doing so, their sponsors will donate a cup of food to someone in need.

So many this time of year are in need, one little click will help. So what are you waiting for??? Get clicking!!!

Hope you and yours have a great day!!!!!

Sausage and Peppers Rigatoni

Sausage and Peppers Rigatoni

1/2 pound turkey sausage, cut into 1/2 in slices (I just used ground turkey-it was on sale)
2 large green peppers, sliced
3C rigatoni, uncooked
1 jar of favorite spaghetti sauce
1C mozzarella cheese

Preheat oven to 375 degrees.

(If you are using ground sausage like I did precook it with the peppers until just starting to brown) Place sausage and peppers in a 9X13 in pan sprayed with cooking spray.

Bake 15-20 minutes or until sausage is done (I baked mine for about 10 min since the sausage was already partially cooked). Meanwhile cook the pasta.

Drain pasta. Add to baking dish with spaghetti sauce and stir. Bake 15-20 minutes or until heat through. Top with cheese, bake an additional 2-3 min or until cheese is melted.

This is really good with a crusty italian bread and garlic butter. My mouth is currently watering!!!

HAPPY EATING!!!!!!!!

Grilled Chicken Adobo

Grilled Chicken Adobo

1/2 C chopped onion
1/3C lime juice (fresh squeezed if you can and add the zest from the limes)
6 cloves of garlic, coarsely chopped
1 tsp oregano
1 tsp ground cumin
1/2 tsp dried thyme
1/4 tsp ground red pepper
6 boneless chicken breasts (I used thighs)
3 tbsp chopped fresh cilantro

Combine onion, lime juice, zest, and garlic in food processor. Blend until minced.
Put in ziploc bad. Add spices (except cilantro). Add chicken, turn to coat. Marinate for 30 minutes to 4 hours (the longer the better).

Grill 5-7 minutes on each side. (I put them in the oven at 450 for 20 minutes-we were out of charcoal).

Sprinkle with cilantro and serve with favorite sides.

HAPPY EATING!!!!

Cookie Pizza

Here's a GREAT way to get rid of all that left over halloween candy. Of course it didn't even put a dent in what we had.... oh well......we just may have to do this again!

It's really easy to make, here's how:


Cookie Pizza
1 tube refrigerated cookie dough (your choice)
caramel ice cream topping (if it's been in teh fridge, put some in a bowl and heat in microwave at 30 sec intervals)
random chocolate candies of your choice
marshmallows

roll out cookie to fit a pizza stone or shape of desire. Ours turned into a blob. Bake for about 10 min until almost done. top with caramel sauce and candies of choice. bake another 10 min until chocolate just starts to melt. Add marshmallows and bake until they melt. let cool and cut accordingly. this NEEDS a tall glass of ice cold milk. I won't lie, our teeth hurt when we were done. But it was ssssooooooo worth it!!!

HAPPY EATING!!!!!!!