No Bake Cheesecake Bites

No Bake Cheese Cake Bites

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Red Velvet Crust

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*2 packages (12.2 ounce each) Red Velvet Oreo Cookies, centers removed

*3 to 4 ounces Cream Cheese, room temperature

*2-3 tablespoons Butter, room temperature

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In a food processor, chop cookies until small crumbs. Then add cream cheese and butter, pulse a few times, then remove and stir until combined.

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Then in mini silicone muffin pans or silicon ice cube trays. Note: Silicon muffin tins work best.

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Press one heaping tablespoon of crumbled mixture to each muffin cup. Note: I used small cookie scoop.

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Place filled silicon muffin or ice cube trays into the fridge for 15 minutes.

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No Bake Cheesecake

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*1 (8 ounce) package full fat Cream Cheese

*1 cup White Melting Wafers

*1 (14 ounce) Sweetened Condensed Milk

*1 package Unflavored Gelatin, like Knox

*1/2 cup Lemon Juice

*2 teaspoons Vanilla Extract

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Mix together in a liquid measuring cup the lemon juice and gelatin and set aside.

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Melt wafers in the microwave in microwave safe bowl, in 30 second increments, stirring in between until almost melted.

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Remove bowl and stir until smooth. It is important that the cream cheese is at room temperature and stir in the melted wafers until combined.

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Add the sweetened condensed milk to the cream cheese mixture. Stir until combined. Then add the vanilla and lime juice and gelatin mixture and beat until smooth.

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Remove muffin tins with crusts from the refrigerator and add 1-2 tablespoon scoops of the cream cheese mixture into each crust muffin cup.

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Freeze mini cheesecakes for 2 hours or overnight.

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Then remove mini cheesecakes from the freezer and press up from the bottom of each silicon cup to remove. Note: Cream Cheesecake Bites are soft so remove carefully. Top each mini cheese cake with raspberry or berry of your choice or drizzle with melted chocolate or shaved chocolate etc…. as desired.

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Serve immediately or place back into freezer to store mini cheese cakes if not serving immediately.

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Mini cheesecakes will freeze well, double bagged in freezer bags, in the freezer for a couple of weeks.

Enjoy!

Lindy

 

Buffalo Chicken Stuffed Sweet Potatoes Crock Pot Style

Buffalo Chicken Stuffed Sweet Potatoes Crock Pot Style

Note:  I used 2 crock pots, but you could bake sweet potatoes in the oven if you don’t have 2 crock pots.

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Toppings:

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*Chopped Fresh Parsley

*Blue Cheese or Ranch Dressing

*Franks Hot Sauce or favorite hot sauce

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Crock Pot Buffalo Chicken

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*Crock Pot with liner for easy clean up

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Ingredients:

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*3 pounds Frozen Chicken Tenders, thawed in refrigerator

*1 cup Chicken Broth or Stock

*1 cup Frank’s Hot Sauce or your favorite hot sauce (save 1/2 cup for after cooking)

*2 tablespoons Dried Minced Garlic

*1 teaspoon Granulated Garlic

*2 tablespoons Dried Chopped Onions

*1/4 teaspoon Cayenne Pepper or to taste

*1 teaspoon Freshly Ground Pepper

*1 tablespoon Dried Dill

*1 tablespoon Dried Parsley

*1 tablespoon Brown Sugar

*2 teaspoons Freshly Ground Sea Salt or Kosher Salt

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In a Crock pot add the chicken and layer the above ingredients in the or order listed on top of the chicken. Cook on low 4 to 6 hours or according to your crock pot instructions.

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After chicken is fully cooked shred the chicken with 2 forks, most of the moisture will go back into the chicken after shredding, continue to cook another 10 minutes letting the chicken absorb juices. Then drain off some of the juices if needed and add the remaining hot sauce.

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Crock Pot Sweet Potatoes

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*8 medium Sweet Potatoes, cooked and halved

*Aluminum Foil

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Wash and then wrap sweet potatoes in foil and cook in a crock pot on low for 4 to 6 hours.

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Remove cooked sweet potatoes and cut each one length wise and scoop out a small amount of the sweet potato leaving at least 1/2 inch around all edges and bottom.

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Serving:

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Add to each halved sweet potato the cooked buffalo chicken, as much as desired. Top with extra hot sauce, blue cheese dressing or ranch dressing and garnish with parsley.

Enjoy!

Lindy