Miniature Cinnamon Roll Cheesecakes

Miniature Cinnamon Roll Cheesecakes

Ingredients

Crust:

• 4 sheets of graham crackers
• 1 tbsp. white sugar
• 2 tbsp. butter, melted

Cheesecake:

• 1 package (8 ounces) cream cheese, at room temperature
• 1/2 cup white sugar
• 1/2 tsp. vanilla extract
• 2 tsp. flour
• 1 egg, at room temperature

Cinnamon-sugar swirl

• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 2 tsp, flour
• 1 and 1/4 tsp. cinnamon

Cream cheese topping

• 1 and 1/2 cup powdered sugar
• 1/4 cup butter, at room temperature
• 1/2 tsp. vanilla extract
• 1 ounce cream cheese, at room temperature

Instructions

Crust

1. Preheat the oven to 350 degrees F. Line a regular sized muffin tin with 8 liners and fill up half of the other empty spaces with water. This ensures even baking. Spray the liners with non-stick spray. (Cinnamon sugar mixture gets sticky!)
2. In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
3. Press down the crust with a milk cap or the backside of a tablespoon measuring spoon and set aside.

Cheesecake

1. In a medium sized bowl, combine the softened cream cheese and white sugar. Beat until smooth and creamy. Add in the vanilla extract, flour, and a lightly beaten egg. Beat until combined.

Cinnamon-Sugar Swirl

1. Combine the butter, brown sugar, flour, and cinnamon. Stir until completely combined.
2. Spoon half of the cheesecake filling between the 8 cups. Then place about 1 teaspoon of the cinnamon sugar swirl on top of the cheesecake. Swirl the cinnamon sugar into the cheesecake with a toothpick.
3. Top the rest of the cheesecake filling on top and then place drops of the cinnamon sugar swirl on top of the cheesecake.
4. Swirl the cinnamon sugar (again) on top of the cheesecake with a toothpick (The cheesecakes should fill the muffin liners to the brim) and bake for 20-22 minutes. The centers will still jiggle a little bit, but the edges should be a very light brown.
5. Remove from the oven and let cool at room temperature for 1 hour and then transfer to the fridge and let cool for at least 2 hours.
6. The cheesecakes may have risen in the oven and will deflate quite a bit while cooling.

Cream cheese topping

1. Cream together the powdered sugar, butter, vanilla extract and cream cheese.
2. Spoon over the cooled cheesecakes and drizzle extra cream cheese frosting on top.

http://www.chelseasmessyapron.com/miniature-cinnamon-roll-cheesecakes/

Glazed Kielbasa Bites

Glazed Kielbasa Bites

Ingredients

• 2 lbs. kielbasa, sliced into ½ inch pieces
• 14 oz can pineapple slices, in juice, quartered
• 3 T teriyaki sauce
• 1 T sweet chili sauce
• 1 T honey
• 1 T pineapple juice (from can)

Make a Slow Cooker Maple Pork Roast

 

Instructions

1. preheat oven to 425 degrees
2. place a piece of pineapple on top of a slice of kielbasa and stick a toothpick into them
3. in a small bowl combine remaining ingredients
4. line a baking sheet with foil and spray with cooking spray
5. place kielbasa bites onto the baking sheet
6. brush glaze over tops and sides of bites
7. place in oven and cook for 15 to 20 min (keeping an eye on them)
8. remove and enjoy hot!

Author: Aubrey:  http://realhousemoms.com/glazed-kielbasa-bites/

Five Layer Mexican Dip

Five Layer Mexican Dip

Ingredients

• 1 (15.5 ounce) can refried beans
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1 cup BREAKSTONE'S Sour Cream
• 1 cup KRAFT Shredded Cheddar Cheese
• 3 green onions, sliced
• 1/3 cup sliced black olives
• 1 tomato, chopped

Directions

1.     Mix beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.

2.     Top with layers of remaining ingredients.

3.     Refrigerate several hours or until chilled. Serve with tortilla chips. 

Original source: Unknown

Crockpot Taco Dip

Crockpot Taco Dip

Ingredients

• 1 pound lean ground beef
• ½ cup diced white onion
• salt to taste
• pepper to taste
• 1 16 ounce jar of salsa
• 1 15 ounce jar nacho cheese
• 1 16 ounce container sour cream
• 1 16 ounce can refried beans
• 1 4 ounce can green chiles
• tortilla chips

Instructions

1. Over medium heat, brown the ground beef and onions. Add salt and pepper to taste. Drain fat and add meat to slow cooker.
2. Add salsa, nacho cheese, sour cream, refried beans and green chiles to slow cooker. Stir until well combined.
3. Cook on high for 2 hours. Turn slow cooker to warm while serving; service with tortilla chips

Notes

loosely adapted from the Magical Slow Cooker - http://www.themagicalslowcooker.com/2013/04/01/slow-cooker-taco-dip/

Crockpot Apple Kielbasa Bites

Crockpot Apple Kielbasa Bites

Prep time: 10 minutes
Cook time: 6-8 hours on low
Ingredients
• 2 pounds fully cooked polska kielbasa sausage, cut into 1 inch pieces
• 3/4 cup brown sugar
• 1 cup chunky unsweetened applesauce
• 3 cloves garlic, minced
• red pepper flakes or cayenne, to taste
Directions
Combine all ingredients in a crock pot. Cover and cook on low for 6-8 hours until thoroughly heated through and pieces are tender.
NOTE: my crock is 6 quart in size. I did stir it a few times to prevent burning, but I don’t know if that was even necessary – the apple sauce mixture provides quite a bit of liquid as it cooks.

Cranberry Orange Cheese Ball

Cranberry Orange Cheese Ball

Ingredients

• 16 ounces cream cheese, softened
• 1 cup craisins
• 2 teaspoons orange zest
• 1 Tablespoon orange juice
• ½ cup powdered sugar

Coating

• 1 cup chopped candied pecans
• ½ cup craisins
• 1 Tablespoon orange zest

Instructions

1. Stir softened cream cheese until smooth.
2. Stir in craisins, orange zest, orange juice and powdered sugar until well combined.
3. Set bowl in fridge and allow to firm up for about 10 minutes or just long enough to be able to form a ball.
4. Roll cream cheese mixture into a ball and place on a plate or tray and place in freezer to soft set for 10 minutes.
5. While cheese ball is soft setting, combine coating ingredients onto a large tray or plate. Roll cheese ball into the topping ingredients to coat on the outside completely.
6. Cover with saran wrap and store in fridge until ready to serve.
7. Serve with crackers.

Author: Nikki

Recipe type: Appetizer

Original source: http://www.chef-in-training.com/2015/12/cranberry-orange-cheese-ball/

Coconut Cream Pie Dip

Coconut Cream Pie Dip

Ingredients

• ¾ cup sugar
• ¼ cup cornstarch
• 2 cups half and half
• 4 egg yolks
• 3 Tablespoons butter
• 1¼ cup shredded sweetened coconut
• 1½ teaspoons vanilla extract
• 8 oz. cool whip, thawed to room temperature

Garnish

• toasted coconut

Instructions

1. In medium sauce pan, combine sugar and cornstarch. Add half and half and egg yolks and whisk until well combined. Bring to boil over medium heat, stirring constantly. Boil 1 minute and remove from heat. Stir in butter, coconut and vanilla.
2. Pour into medium bowl, cover with saran wrap directly on the filling itself to avoiding a sticky film on top. Let sit until cool.
3. Once completely cool, stir in thawed cool whip and serve with graham crackers, vanilla wafers, teddy grahams.

Original source: http://www.chef-in-training.com/2015/10/coconut-cream-pie-dip/