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25 Mini Cheesecakes That Are The Perfect Combination Of Adorable And Delicious

Because dessert just tastes better when it s bite-size.

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Recipes

Cauliflower Cheddar Fritters (pancakes)

Ingredients

  • 1 head cauliflower or a 16 oz bag of frozen cauliflower
  • 1 cup shredded cheddar cheese
  • 1/4 cup parmesan cheese
  • 2 large eggs
  • 1 cup bread crumbs panko or italian I used panko
  • 1/2 teaspoon italian seasoning optional
  • 1/2 tsp cayenne pepper more of less to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic or onion powder
  • olive or canola oil

Instructions

  1. Cut cauliflower into florets and cook in boiling water until tender about 8-10 minutes. Drain then process the cauliflower in the food processor until it become the texture of rice. This can also be done using a knife.
  2. Combine the minced cauliflower cheeses eggs breadcrumbs and seasoning.
  3. Heat skillet to medium/high heat. Coat with oil (about 1/2 inch) Form cauliflower mixture into patties about 3 inches across.
  4. Cook until golden brown & set about 3-4 minutes per side. Enjoy with sour cream or your favorite dipping sauce!

Base Recipe adapted from site

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Recipes

Creamy Chicken Bake

Ingredients

  • 2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (I use 4 large breasts)
  • 1 can Cream of Mushroom Soup (10 3/4 ounces condensed ) *Or make Homemade Condensed Cream Of Mushroom Soup using equivalent amount
  • 1 can Cream of Chicken Soup (10 3/4 ounces condensed) *Or make Homemade Condensed Cream of Chicken Soup equivalent amount
  • 1 Cup Sour Cream
  • 8 oz can Mushrooms drained (stems and pieces – or use fresh) *optional
  • 1/2 Cup Water
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Chives (chopped)
  • Few dashes of Paprika
  • Salt and Pepper to taste

Directions

  1. Preheat oven to 350 degrees F. Grease (non-stick cooking spray) a 9×13 baking dish or similar size.
  2. Place chicken breast in baking dish in a single layer – lightly salt and pepper.
  3. In a medium size bowl mix soups sour cream onion powder mushrooms chives and water. Next evenly pour over top of chicken and lightly sprinkle with paprika.
  4. Bake on middle rack uncovered for approximately 1 hour until chicken breast is cooked thoroughly and internal temperature reaches 165-170 degrees f. Cooking time will vary depending on size of breasts. *The best way to make sure the chicken is ready is checking the internal temperature.
  5. When ready serve with your favorite veggie like broccoli or green beans and a side of rice or noodles. Be sure to top your rice or noodles with the creamy sauce! Enjoy!

TIPS

  • Add additional chives on top after baking.
  • Leftover cooked turkey/chicken and rotisserie chicken works great with this recipe. Just reduce the cooking time – it’s ready once the casserole is hot and heated through. Serve with a side of veggies and rice.
  • Some readers have left comments below stating they adapted this recipe by adding Lipton onion soup mix – I have never used onion soup mix with this dish. I love this recipe the original way as is. Adding the onion soup mix got mixed reviews.

This article and recipe adapted from this site

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Recipes

Homemade Salted Caramel Eggnog Is Life Changing

Boozy sweet and creamy. It s basically perfect.

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Recipes

Chicken Marinade Recipe

Ingredients

  • 2 boneless skinless chicken breasts (1 – 1 1/2 pounds total) or thighs

Marinade:

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 5 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Use paper towels to pat the chicken breasts dry. In a bowl add all marinade ingredients and stir until mixed.
  2. In a resealable bag or shallow dish add chicken and marinade. Arrange the chicken breasts so they re coated with the marinade on all sides.
  3. Marinate in the refrigerator for at least 1 hour.
  4. Recommendation: Use the marinated chicken to make baked Greek Chicken.

This article and recipe adapted from this site