World’s Easiest Mini Cheesecakes
1 package of Jello no bake cheesecake mix (I prefer to use the classic kind so that I can do different flavors)
Milk (I believe it calls for 1 ½ cups milk)
1 package of mini graham cracker pie crusts (they come in 6 packs normally)
Mix the no bake cheesecake mix.
Pick a flavor, any flavor!
Add Cheesecake mix to pies.
DONE
Ok here’s the deal with this one. Yes I love real cheese cake; but it’s a pain in the ass to make and time consuming. Also trying to get the temp down for small pies is not fun.
I love New York cheesecake with strawberry sauce. I also love caramel and apple cheesecake.
So what I do is I take the pre-packaged single servings of caramel dipping sauce for apples. I then take a spoonful of the wonderful stuff and spread it into the bottom of the crust. Take a good crisp apple (honeycrisp if I can find it) chop some up into little pieces and put it on top of the caramel. Top it off with the cheesecake mix and it’s done.
For the strawberry cheesecake it’s even easier. I chop up some strawberries, toss them in sugar(YUM) put it in the pie pan and top off with the mix. DONE.
If you want you could do peanut butter and chocolate. Spread some peanut butter into the base of the crust, add some chocolate sauce on top of the peanut butter and top it off with the mix.
Some side notes: You will end up with more mix than pie pans. You can toss it or get more mini pie crusts and make more flavors. I don’t mind tossing the extra because it takes a while for me to go through 6 mini cheesecakes by myself. If I’m entertaining then I’m probably going to make an effort to make real cheesecake. But this is a great way for me to satisfy my craving and not put a lot of effort into it. Real cheesecake recipes to come soon!
BBC Food & Booze
Monday, March 31, 2014
Whiskey BBQ Chicken (Oven baked)
Whiskey BBQ Chicken
2-4 thigh & leg chicken pieces
2 cups of your favorite BBQ sauce
½ cup of Jack Daniels whiskey
Sea Salt and Garlic Salt to flavor
Preheat oven to 450 degrees(when you’re ready to actually cook them)
In a ziplock (you make need 2 ) combine BBQ and whiskey, I just use my hands and squish them together using the bag.
Rub salts on chicken (I leave the skin on cause the flavor is great!) I’m not usually afraid to be generous with the salt, I feel as though it really helps tenderize chicken to keep it moist. Having been raised by a mother who a) couldn’t cook and b) was a germaphobe, she tended to overcook chicken. And when I say overcook I mean dry as the freaking bone it came on. ANY WHO. Back to the matter at hand.
After you’ve salted your chicken place in ziplock bag(s) squeeze all the air out and seal. You can let them marinate for as long as you like. I like to give them about 30 minutes at the least. I always make 4 and split them into 2 bags. Living alone it’s hard to make smaller portions so I do a lot of freezing
After they’ve marinated, put the chicken into a pyrex dish (or what ever you prefer to bake in) sauce and all. Bake at 450 for 25 minutes pull out and flip the chicken and let bake for another 15 minutes. Remember when you are working with chicken the best way to check to see if it’s cook is by taking the temp. 165 is FDA suggested temp for chicken. When working with thigh meat I prefer to cook to 175. Trust me your chicken will not dry out at 175(I didn’t eat chicken for the longest time for fear of that horrible dried out taste.)
Goes great with corn and potatoes, or a rice pilaf with sautéed mushrooms and onions.
ENJOY!
.
2-4 thigh & leg chicken pieces
2 cups of your favorite BBQ sauce
½ cup of Jack Daniels whiskey
Sea Salt and Garlic Salt to flavor
Preheat oven to 450 degrees(when you’re ready to actually cook them)
In a ziplock (you make need 2 ) combine BBQ and whiskey, I just use my hands and squish them together using the bag.
Rub salts on chicken (I leave the skin on cause the flavor is great!) I’m not usually afraid to be generous with the salt, I feel as though it really helps tenderize chicken to keep it moist. Having been raised by a mother who a) couldn’t cook and b) was a germaphobe, she tended to overcook chicken. And when I say overcook I mean dry as the freaking bone it came on. ANY WHO. Back to the matter at hand.
After you’ve salted your chicken place in ziplock bag(s) squeeze all the air out and seal. You can let them marinate for as long as you like. I like to give them about 30 minutes at the least. I always make 4 and split them into 2 bags. Living alone it’s hard to make smaller portions so I do a lot of freezing
After they’ve marinated, put the chicken into a pyrex dish (or what ever you prefer to bake in) sauce and all. Bake at 450 for 25 minutes pull out and flip the chicken and let bake for another 15 minutes. Remember when you are working with chicken the best way to check to see if it’s cook is by taking the temp. 165 is FDA suggested temp for chicken. When working with thigh meat I prefer to cook to 175. Trust me your chicken will not dry out at 175(I didn’t eat chicken for the longest time for fear of that horrible dried out taste.)
Goes great with corn and potatoes, or a rice pilaf with sautéed mushrooms and onions.
ENJOY!
.
Fake Fried Pickles
Fake Fried Pickles
½ cup flour
1 ½ cups finely shredded cheese (I used sharp white but regular cheddar is fine too)
¾ cup bread crumbs
½ cup panco crumbs
2 eggs
2 tbls milk
3-4 medium sized dill kosher pickles
1) Preheat oven to 450 degrees. Foil and oil a cookie sheet
2) In three small mixing bowls put the flour in one, combine eggs and milk into the second(beat together), and in the third combine the bread crumbs, panco crumbs, and cheese.
3) Cut your pickles into ¼ inch “chips”
4) Take your pickle chips dip them into the flour, then the egg mixture, and then the crumb mixture.
5) Place your pickle chips on the cookie sheet, place in oven and bake for 10-12 minutes.
Notes: Keep an eye on your pickles; I like them pretty crispy so I tend to let them bake a tad bit longer. I took this recipe and tweaked to my own desires, I like more cheese (cause really who doesn’t?) and the original called for way to much egg and flour. I wasted a fair amount of both so I adjusted accordingly. Enjoy!
½ cup flour
1 ½ cups finely shredded cheese (I used sharp white but regular cheddar is fine too)
¾ cup bread crumbs
½ cup panco crumbs
2 eggs
2 tbls milk
3-4 medium sized dill kosher pickles
1) Preheat oven to 450 degrees. Foil and oil a cookie sheet
2) In three small mixing bowls put the flour in one, combine eggs and milk into the second(beat together), and in the third combine the bread crumbs, panco crumbs, and cheese.
3) Cut your pickles into ¼ inch “chips”
4) Take your pickle chips dip them into the flour, then the egg mixture, and then the crumb mixture.
5) Place your pickle chips on the cookie sheet, place in oven and bake for 10-12 minutes.
Notes: Keep an eye on your pickles; I like them pretty crispy so I tend to let them bake a tad bit longer. I took this recipe and tweaked to my own desires, I like more cheese (cause really who doesn’t?) and the original called for way to much egg and flour. I wasted a fair amount of both so I adjusted accordingly. Enjoy!
First attempt!
Welcome! This is a blog about food, drinks, and life in general.
This is my first attempt to use Pinterest and other social media as a way to get my thoughts out there. I'll also be starting a beauty blog. I wanted to try this one first to see how many people I could reach. So here goes nothing! Thanks for reading!
This is my first attempt to use Pinterest and other social media as a way to get my thoughts out there. I'll also be starting a beauty blog. I wanted to try this one first to see how many people I could reach. So here goes nothing! Thanks for reading!
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