MINI OREO CHEESECAKES INGREDIENTS For the crust: 12 Oreos 2 tablespoons (28 grams) butter, melted For the cheesecake filling: 12 ounces cream cheese softened to room temperature 1/4 cup (60 grams) sour cream 1/3 cup (65 grams) granulated sugar 1 teaspoon vanilla extract 1 large egg room temperature 6 Oreos crushed INSTRUCTIONS To make the crust: Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal. Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Mix together until all of the crumbs are moistened. Evenly distribute the filling between all 12 cavities in the mini cheesecake pan, making sure to pres...
Ingredients 2 quarts chicken stock 1 lb chicken breast 1 small onion diced 1 28 oz can diced tomatoes 1 can black beans 1 10 oz package frozen corn 1 10 oz can mild enchilada sauce 1/4 cup cilantro chopped 2 TB chili powder 1 tsp cumin 1 tsp coriander 1 tsp sea salt 1 tsp pepper Instructions Combine all ingredients into slow cooker and cook for 8 hours on low. After 7 hours, pull out chicken and shred. Return chicken to pot and cook for one more hour. Serve with diced avocado, greek yogurt, shredded cheese & tortilla chips This articel and recipe adopted from this site
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