Mini Cheesecakes

I LOVE these!  They are perfect for large gatherings where you want to take a cheesecake but worried that it won’t be enough for everyone.  You can increase the recipe to accommodate larger numbers of people very easily.  These are individual single serving cheesecakes and you can top them however you like.

Prep Time: about 20 minutes
Serves: 18
Baking Time:  12 to 15 minutes at 350 degrees

18 Vanilla Wafers
2 8oz pkgs cream cheese, softened
2 eggs
1/2 cup sugar
1 tsp vanilla

Toppings:
Any flavor of pie filling
Nuts
Chocolate Chips
Fresh fruit
Frozen fruit

In muffin pan, line with cupcake liners.  Put vanilla wafer in each cupcake liner.  Beat together cream cheese, eggs, sugar and vanilla.

Spoon cream cheese mixture into cupcake liners, filling about 1/2 way.  Bake at 350 degrees for 12-15 minutes.  Remove from oven and place on cooling rack, cooling completely.  Keep in refrigerator until ready to serve.

Toppings can be added before serving or set out like a sundae bar to let guests add their own toppings.

 

Marge Welton’s Grape Salad

Last summer I was looking for a new recipe to take to a picnic and happened across this great concoction on my friend Marge Welton’s Facebook page.  It was very easy to make and big hit with everyone that tried it.  It is now a staple in my picnic food options.  Thanks Mrs. Welton!

Prep time:  15 minutes
Serves: 12-15

2# each green and red seedless grapes
8oz. cream cheese
8 oz. sour cream
1/2 c. sugar
1tsp. vanilla
1tsp nutmeg.

mix together all ingredients but the grapes, mix thoroughly.  Add grapes into the mixture.

Topping:
1c. brown sugar loosely-filled
1c. chopped pecans
some cinnamon to taste

mix and sprinkle on top of grape mixture

Marge Welton

 

Dave & Jim’s Jalapeno Poppers

This has become a favorite treat when we are camping.  Jim usually cooks these on a shallow foil pan with holes in the bottom at 325 degrees for about 15 -20 minutes, rotating pan with the heat.  Keep an eye on them so they don’t get charred too much on the bottom.

The heat intensity can be adjusted based on the length of time you leave the peppers in cold water after taking the seeds out.

Prep Time:  Max 3 hours
Makes:  50 poppers
Bake Time:  325 degrees

25 medium sized jalapeno peppers
1 pound ground Italian sausage
1 cup shredded Parmesan cheese, reserve 1/4 cup for topping
1 8oz brick cream cheese

Wearing rubber gloves (highly recommended), cut ends off peppers and slice in half length-wise.  Remove seeds and veins.  Soak cut peppers in cold water.  For a mild heat taste, soak for about 3 hours.  For a more intense heat, soak for about an hour or so.  If not wearing gloves, do not touch your face, eyes, ANYTHING without washing your hands first.  Don’t say I didn’t warn you 🙂

Brown sausage in medium skillet.  Drain on and spoon onto paper towels to soak up excess grease, set aside.  Melt cream cheese in skillet over medium heat, add sausage and 3/4 cup parmesan cheese.

Remove peppers from water and pat dry.  Spoon cheese mixture into each pepper and sprinkle tops with remaining shredded parmesan cheese, placing on foil pan with holes in the bottom at 325 degrees for about 15 -20 minutes, rotating pan with the heat.  Again, making sure to keep an eye on them so they don’t get charred too much on the bottom.  Poppers are done when the tops are golden brown.  Serve immediately.

 

Tuna Noodle Casserole

Both my mom and my grandma used to make this when I was a kid.  It was one of my favorite meals and very easy to make.

Prep Time:  20 minutes
Baking Time:  20 minutes at 350 degrees
Serves: 4-6

1 – 1 lb bag wide egg noodles
2 tbsp flour
2 tbsp butter
2 cups milk
1 – 8oz brick cream cheese, softened
1 can tuna in vegetable oil ( i know tuna in water is healthier but the oil aids in the overall moistness of the dish)
Parsley flakes
Paprika

In large metal pasta pan, bring enough water to cover noodles to a boil.  Once water boils, add noodles and cook about 8-10 minutes depending on thickness of noodles.

While water is coming to a boil, melt butter in medium sauce pan over med-high heat.  Add flour and mix together.  Slowly whisk in milk, careful not to scorch pan, and heat until beginning to get thick.  Add cream cheese and stir frequently over med heat until thick.  Drain vegetable oil from tuna into cheese mixture, mixing thoroughly.

Drain noodles and put back in dutch oven.  (I do this to cut down on dirty dishes).  Pour in cheese sauce and mix thoroughly.  Sprinkle parsley and paprika on top of mixture.  Bake for 20 minutes at 350 degrees.