RECIPES

Mini Cheesecake Tarts

Recipe by Our Best Bites

Ingredients:

12 Nilla Wafer Cookies

2 8oz packages cream cheese

3/4 C sugar

2 Tbs flour

1/4 tsp baking powder
1 Tbs fresh lemon juice

2 eggs

1 1/2 tsp vanilla

Foil cupcake liners

Optional Toppings:

canned pie filling

fresh berries

whipped cream

chocolate sauce

caramel sauce

lemon curd

 

Instructions:
Preheat oven to 375. Soften cream cheese if needed. With an electric mixer, beat cream cheese and sugar. Add in flour and baking powder and beat to combine. Then add in eggs, one at a time, lemon juice, and vanilla. Beat to combine.

Fill a muffin pan with cupcake liners and place one vanilla wafer at the bottom of each one. Divide batter between 12 muffin papers, filling each cup up to about 1/4 inch from the top. Bake for 15-18 minutes or until a toothpick comes out clean. They’ll puff way up during baking, but they’ll settle after being chilled.

When you take them out of the oven, place them on a cooling rack and let them cool completely. While they cool, they will sink down in the center. Don’t worry- that’s normal! It makes the perfect little well to fill up with the fruit filling. Before you top them, chill in the fridge for at least 4-6 hours or preferably over night. Then top and serve. You can be creative and top with whatever you like, like chocolate, caramel, lemon curd, whatever! Makes 12 cheesecakes.

Thursday, January 5, 2012
Olive Garden Shrimp Primavera
MADE THIS TODAY (ADDED PEAS) EVERYONE LOVED IT!
FOR THE SAUCE
6 tablespoons butter or 6 tablespoons margarine
1 tablespoon fresh garlic , minced
1 (32 ounce) can canned crushed tomatoes
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes (to taste)
1/2 teaspoon dry basil
1/2 teaspoon black pepper

FOR THE VEGETABLES
1/2 lb mushroom , halved (or quartered if large)
1/4 cup green bell pepper , cut into 1-inch squares
1/2 cup yellow onion , cut into 1-inch squares
2 tablespoons butter , for sauteing

FOR THE PASTA
1 lb fresh penne (or quality dry pasta)

FOR THE SHRIMP
1 lb large shrimp, fully cooked, thawed and drained

Directions:
1.Melt butter in 3-quart saucepan over medium heat. Add garlic and cook one minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes.

2.Meanwhile, in a large saute pan, melt 2 tablespoons butter. Saute vegetables about 3 minutes until crisp - tender. Add to the sauce and simmer 5 minutes more.

3.Cook pasta according to directions. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Primavera over hot noodles. Sprinkle with parmesan cheese.