Mini Cheesecakes.

Recently my husband and mother-in-law were introduced to mini cheesecakes.  Neither had heard of these before and thought they were the greatest thing in world.  I couldn't believe they hadn't heard of them before because I grew up with them.  I remember my mom hosting Home Interiors parties and serving these along with other fabulous desserts and appetizers!

So now, for any of you who have not heard nor baked nor eaten a mini cheesecake, please continue reading and make for your 4th of July festivities...you can, after all, make these to coordinate with the holiday colors.

Mini Cheesecakes

(Recipe Adapted from Church Cookbook)

24 "crusts" (nilla wafers, oreo cookies, peanutbutter cup, or whatever comes to mind!)

3 packages cream cheese 

2/3 cup sugar

2 teaspoons vanilla (could also use mint, lemon, or almond here to get a different delicious flavor!)

3 eggs

Assorted toppings (pie filling, whipped topping, fresh berries, chocolate, ete)

Beat cream cheese until smooth.  Add in sugar, eggs, and vanilla.  Beat again just until smooth.  Line cupcake pans with liners (about 24).  Put a nilla wafer or oreo or peanutbutter cup or whatever "crust" you'd like on the bottom of each liner.  Fill half to three quarters full of batter.  Bake 20 minutes in a 350 degree oven.  Cool.  Top with ingredient of your choice.

The next best thing about these: they freeze well!!  Just skip the topping and freeze instead.  When ready to serve, add a topping of your choice.

 Are you already dreaming up your flavors?  Coffee?  Peanutbutter?  Chocolate chip?  The possibilities are endless.  Let you imagination go to work and you'll have a dessert that everyone loves.

These things are super easy and completely customizable!  I am going to make some for the upcoming holiday weekend...toppings to include blueberry pie filling, cherry pie filling, and whipped topping!  Can't get better than that!

Taco Pizza.

As promised, my hiatus continues...this time having to do with my sister and co-author of the blog becoming a Mrs!  Congratulations Heidi!  Now get using all that new cookware and share some recipes with us!!

And, as promised, here is a recipe for taco pizza!!

Taco Pizza.

(Recipe by Me)

1 pizza crust (prepared)

1 pound taco meat (prepared)

1 cup black beans (pureed)

1/2 cup pizza sauce

1/4 cup taco sauce

2 cups mozzarella

1 cup cheddar

1/2 cup black olives (sliced)

1/2 cup onions (chopped)

1 tomato (chopped)

1 bag shredded lettuce

Combine pureed beans, pizza sauce, and taco sauce.  Spread evenly over pizza crust.  Top with taco meat.   Sprinkle with mozzarella cheese.  Bake in a 425 degree oven until cheese is melted and beginig to brown.  Sprinkle remaining ingredients evenly over the pizza.  Serve with sour cream and additional taco sauce if desired.

Strawberry Rhubarb Bars.

Thanks for sticking with me through my hiatus...it's bound to continue for a few more weeks, but don't worry we're still eating and even trying new recipes...many of which are being saved to share on a rainy day!


This evening I bring you a recipe that I've tempted my facebook fans with for a couple weeks now.  Sorry about that!  Our rhubarb is still going strong, so I hope yours is the same and you can make these easy and tasty bars!

Strawberry Rhubarb Bars.
(Recipe Adapted from Land'o'Lakes)
2 cups rhubarb (chopped into bite size pieces)
2 cups strawberries (chopped into bite size pieces)
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons corn starch
1 cup all purpose flour
1/2 cup whole wheat flour
1 1/2 cups oatmeal
1 cup brown sugar
3/4 cup butter (softened)
1/2 teaspoon baking soda


Combine rhubarb, strawberries and lemon juice in a saucepan. Cover and cook over medium heat until fruit is tender (about 10 minutes).  Combine 1/2 cup sugar and cornstarch in small bowl then add to the fruit mixture.  Cook until mixture comes to a boil.  Boil and stir until thickened.  Remove from heat and set aside.  Combine flour, oatmeal, brown sugar, butter, and soda in large bowl. Beat until mixture becomes coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 9x13 baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.  Bake in a 350 degree oven for 30 to 35 minutes or until golden brown. Cool completely.