Mini Oreo Cheesecakes

Mini Oreo Cheesecakes

12 Oreos plus more for crumbling
2 packages (8 ounces each) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 large eggs

Preheat oven to 325 degrees F. Line muffin pans with paper liners or foil cups.
Split the cookies, keeping filling on one cookie. Place filling covered cookie in bake cups, filling side up. Set aside.
Beat cream cheese, sugar and vanilla till smooth and fluffy. Beat in eggs just till well mixed. Spoon the cream cheese mixture into bake cups. At this point you can crush the remaining Oreos and sprinkle the fine crumbs over the cheesecake mixture, or you can break up the Oreo halves and stir them into the batter.
Bake, uncovered, in 325 degree F oven for about 25 minutes or till set. Cool in pan set on a rack. Cover and chill. Makes 12

REVIEW:
These were pretty good! I liked the individual size of the cheesecake, as well as it is easy to serve. I made these for a Halloween party so I lined them with Halloween liners, but this recipe could easily be used for any holiday. It would be awesome with the holiday colored Oreos too!

Strawberry Cake

Strawberry Cake

White or Yellow cake mix
Cream cheese frosting
Strawberry jam
Fresh strawberries
Red sprinkles (optional)

Mix cake mix, using directions on box. Use 8x8 or 9x9 inch pans. Let cool completely. On one half of the cake, place a thin layer of frosting. Then add a thicker layer of strawberry jam. Place the other half of the cake on top and frost the entire cake. Next add the sprinkles wherever you desire. Cut the strawberries in half and line the bottom of the cake. Store in the refrigerator until ready to serve.

REVIEW:
OK, so this was my own "recipe" that I tried for a get together with some friends and everyone loved it! We served it with strawberry ice cream and that made it even better! You can see this would be easy to adjust to any cake mix (chocolate would be yum!) or even with different fruit. It's all up to your imagination. If you end up trying this out, let me know what you did! I would love to hear about it!!

Crockpot Rice Pudding with Fruit

Crockpot Rice Pudding with Fruit

4 C. skim milk

1/2 C. rice

1/4 C. sugar

1 TBSP. butter

1/8 tsp. salt

1/2 tsp. vanilla

1/4 C. minced drited apricots or peaches

1/8 tsp. cinnamon

Put all ingredients in crockpot. Stir well. Cover and cook on high 1 1/2 hours stirring once after an hour. Keep cover on . Add a dollop of cool whip if desired.

REVIEW:

I really like rice pudding so I thought I would give this a try (and if you can't tell, I am loving the crockpot more and more!). Anyway, this was good, but it needed a little more sugar for us. Maybe try 1/3 of a cup instead of 1/4 cup. Otherwise, quite tasty!

Caramel Rice Krispy Treats

Caramel Rice Krispy Treats

2 cups brown sugar
2 sticks butter
1 3/4 cup karo syrup
1 can sweetened condensed milk
18 oz. rice krispies

Boil brown sugar, butter, and karo syrup for 3 minutes and remove from heat. Add can of sweetened condensed milk. Boil 3 minutes. Pour over rice krispies and mix.

REVIEW:
This is the way to do rice krispy treats!! They are so yummy and perfect for holiday treats (great neighbor/friend gifts!). This recipe did make a lot... I got 2 9x13 pans from this... so if you are making it just for yourself, you'd better be hungry! Otherwise, perfect for parties or gifts!!

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

2 spice cake mixes
1 large can of pumpkin
1 bag of chocolate chips

Mix all ingredients together in a large bowl. Bake at 375 degrees for 10-12 minutes. Makes approximately 4 dozen.

REVIEW:
The things you are always looking for in a recipe are right here! This is easy, yummy, quick, festive, and oh ya, EASY!!! This has to be the best recipe. Thanks to Brittney!

Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake

16 ounces cream cheese -- softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1 dash ground cloves
1 dash nutmeg
1 ready-to-use graham cracker crumb crust (6 ounces or 9 inches)

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1 cup batter; stir in pumpkin and spices. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350 F for 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Garnish with thawed COOL WHIP.

REVIEW:
First of all, this was so easy to make! I followed the instructions and it turned out so yummy! I made this for a Halloween party, so all of my family were also critiquing the recipe for me. They all gave this 2 thumbs way up. I would agree!