So this recipe for Pumpkin Pie Spice Mini Cheesecakes are the perfect solution. They are SIMPLE (less than 4 total ingredients) and so flavorful. It took me under 20 minutes to mix them together and pop them in the fridge – and that includes the time to fill mini muffin cups! INGREDIENTS: One box of no-bake cheesecake mix Found in the cake mix aisle at your local grocery store. Look for one that calls for milk as the main filling ingredient. International Delight Pumpkin Pie Spice Creamer, 1.5 Cups Basically I follow the instructions on the no-bake cheesecake mix and substitute International Delight Pumpkin Pie Spice Creamer for the milk! So your quantity might vary slightly. CRUST Melted butter, 5 Tablespoons Follow the instructions on the no-bake cheesecake mix for the exact quantity Sugar, 2 Tablespoons Follow the instructions on the no-bake cheesecake mix for the exact quantity.
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Description: Puff pastry speeds preparation and lends an elegant touch to these comforting chik'n pot pies. Prep Time: 30 minutes Total Time: 50 minutes Servings: 6 Ingredients 1 package (17.3 oz.) frozen puff pastry, thawed 1 1/3 cups chopped onions 1 cup sliced carrots 1 cup chopped celery 2 tablespoons butter or margarine 2 1/2 cups vegetable broth, divided 1 cup fresh or frozen peas 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves 1 package MorningStar Farms Meal Starters Chik'n Strips 1 cup sliced zucchini 1/4 teaspoon pepper 1/4 cup all-purpose flour Directions 1. Measure dimensions of six 1 1/4- to 1 1/2-cup casseroles or custard cups. On lightly floured surface roll each sheet of pastry into a 16 x 12-inch rectangle. Cut pastry into 6 pieces, each piece should measure 1 inch larger than the dimensions of the casseroles. Stack pastry pieces on plate, layering wax paper between each piece. Cover with plastic wrap. Refrigerate. 2. In large saucepan cook onions, carrots and celery in butter until onion is tender. Stir in 2 cups of the broth, peas and thyme. Bring to boiling; reduce heat. Simmer, covered, for 3 to 4 minutes or until peas are tender. Add MORNINGSTAR FARMS MEAL STARTERS CHIK'N STRIPS, zucchini and pepper. Cook, covered, over medium-high heat about 3 minutes or until heated through, stirring occasionally. 3. In small bowl whisk together remaining broth and flour. Stir into vegetable mixture. Bring to boiling, stirring constantly. Boil for 1 minute. Spoon into casseroles. 4. Place one pastry piece on top of each casserole. Press overhanging pastry firmly against side of each casserole. Cut a few slits in top of pastry to allow steam to escape. Bake at 400°F for 20 to 25 minutes or until pastry is puffed and golden brown.
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Cinnamon apples top this light, puffy pancake, made with Rice Krispies cereal.
Prep Time: 30 minutes
Total Time: 30 minutes
1 1/2 cups Kellogg's® Rice Krispies cereal
1/2 cup all-purpose flour
2 tablespoons granulated sugar
1 cup fat-free milk
1 tablespoon vegetable oil
1 teaspoon powdered sugar
2 tablespoons butter or margarine
1/3 cup granulated sugar
1 teaspoon cinnamon
3 cups thinly sliced peeled tart apples
1/4 cup water
1/2 cup fresh raspberries (optional)
1/2 cup fresh blueberries (optional)
1. Place KELLOGG'S RICE KRISPIES cereal, flour, the 2 tablespoons granulated sugar, eggs, milk and oil into electric blender container. Process 15 seconds or until mixture is smooth.
2. Place glass 10-inch pie plate in 425° oven for 5 minutes. Carefully remove hot plate from oven. Quickly coat with cooking spray and pour cereal batter into hot plate. Return to oven and bake about 20 minutes or until golden brown and puffed around edges. Remove from oven and sift with powdered sugar. Cut and serve immediately with Apple Topping.
3. While pancake bakes, make Apple Topping by melting butter in 12-inch skillet. Add the 1/3 cup granulated sugar, cinnamon, apples and water. Simmer about 10 minutes or until apples are just tender, stirring occasionally. Remove from heat and stir in raspberries and blueberries, if desired. Serve hot over hot pancake.
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