Thursday, May 30, 2013

Mediterranean Chicken Salad

I love cooking once, but getting more than one meal out of the deal. Which is usually the case, when I cook chicken. Whether it's chicken breasts, or a whole chicken, I gladly welcome leftovers. I love creating a second meal with leftover chicken, because the possibilities are endless. Since the weather getting warmer, I decided to transform some of our leftover Chicken Scallopini, into chicken salad. Since the chicken had a nice lemon flavour, I decided to add in some chopped zucchini for crunch. That then lead me to add seasoned kalamata olives and crumbled feta, which I had purchased in the deli section of our grocery store.

The flavours melded together nicely and I loved this new twist on chicken salad. It was tart, fresh and slightly salty. I loved the fresh crunch of the zucchini and the light tart brightness of the lemon. Hubby also really loved the chicken salad and we both wished we had more leftover chicken, to make a bigger amount. We opted for sandwiches, but this would also be delicious on a nice bed of fresh crisp greens.

Mediterranean Chicken Salad
printable version

1 large chicken breast, cooked and chopped
1/2 zucchini, finely chopped
sea salt
1/4 C kalamata olives
2 Tbs crumbled feta cheese
1/4 C mayonnaise
juice and zest of half a lemon
fresh ground pepper

In a fine mesh sieve toss the zucchini with some sea salt and let stand over a bowl for 30 minutes. Rinse zucchini with water and pat dry with a paper towel; to remove the water. (do not skip this step, or your chicken salad will be very watery)

In a bowl, combine the chicken, zucchini, olives, feta, lemon juice and zest, mayonnaise and pepper. Mix well to combine; adding more mayonnaise to taste, if desired.

Cover and refrigerate 30 minutes to 1 hour, before serving, to let the flavours combine. Serve on your favourite sandwich bread with lettuce, or on a bed of fresh crisp greens.

This post linked to

See Ya in the Gumbo
Wednesday Extravaganza
What's Cookin Wednesday
Thursday Favorite Things
Tasty Thursday
Full Plate Thursday
Create it Thursday

Tuesday, May 28, 2013

Guest Blogger- Journey Through Food & Wine

My love affair with food started at a young age, thanks to an amazingly innovative and original family. I came from a family of foodies who were so ahead of their time, they were sustainable, organic and local, way before it was “trendy,” or good for the environment. They shopped at Farmers’ Markets before there were Farmers’ Markets. raising their own produce and chickens before Martha Stewart showed them how, and explored ingredients of the world way before Food Network took them on televisions journeys.
My family turned every life event into a celebration and barely a week went by when there wasn’t a Sunday afternoon supper, with fresh ingredients, new recipes or new accomplishments. I grew up in a joyful conglomeration of people who enjoyed life,  relished the nurturing act of cooking, eating, and breaking bread together. And most of these fiestas ended with my Mother’s cheesecake.
This cheesecake is truly a slice of heaven. It is a dense New York style cheesecake with a gooey, buttery graham cracker crust and a creamy, cheesy, lemony center. You see my “family” transplanted themselves from New Jersey to California. My Mom moved with 7 of her closest friends to California, traveling cross country via car, while pregnant with me.   I was raised by this group of people, who although they didn’t share blood, they shared laughter, they shared love, and they shared food. This cheesecake always brought them home, back to their childhoods in New Jersey and New York.  This cheesecake always brought out the old stories of their high school adventures, their old friends and their family dinners when they were kids.
I have carried on this cheesecake tradition, making this cheesecake for family and friends to celebrate those momentous events in our lives. I have used this cheesecake as a comfort food, a conversation piece, and as reminder of my childhood and the incredible love I was surrounded by. To me, there is no greater love than the act of cooking for others. It is my way of demonstrating how much I care. Nurturing those people who are important in my life, and taking care of the heart as well as the soul. I can only hope that someday I will have a family of my own to pass on this cheesecake tradition.
I wish I could tell you the origin of this cheesecake recipe, but it has just been around for as long as I can remember.  So feel free to claim it as yours, put your own spin on the ingredients and bring it into your family.
1 ½ cups graham cracker crumbs
3 T brown sugar
1 tsp cinnamon
6 T butter, melted
3 pkgs (8oz each) cream cheese, softened
1 ½ cups sugar
4 eggs
2 cups dairy sour cream
1 cup whipping cream
2T lemon juice
2 T grated lemon rind
½ tsp vanilla
  1. Make crust by combining the graham cracker crumbs with the brown sugar and cinnamon. Blend in melted butter. Press evenly over bottom and sides of a buttered 9” spring form pan. Set pan in a piece of aluminum foil and fold up around the sides to catch any butter that may leak out as the cake bakes. Chill.
  2. To make the filling: in a large bowl, beat the cream cheese and sugar until fluffy. Add the eggs, 1 at a time, beating after adding each. Beat in remaining ingredients and pour into prepared crust.
  3. Bake in a preheated 350 degree oven for 1 hour. Turn the heat off and let the cake remain in the oven with the door closed for another hour. Remove and let cool completely on a wire rack.  
As a child I remember my Mom baking this cheesecake and always telling me not to jump because the cheesecake would fall. Now I don’t know if that was just her way of trying to keep me still since I was definitely one of those full of life kids, or if there is some truth to it. So my advice is to stay away from jumping while you bake your cheesecake.  Enjoy!

My bio:
Danah Palmer is a 911 Police/Fire Dispatcher by day and a culinary school student/food blogger by night. She loves to experience new foods and wines in her own kitchen and in the kitchen of others. She enjoys the stories, random facts and sharing of knowledge related to ingredients, cooking techniques and experiences. Danah is not only a chef she is a story teller and she truly enjoys writing about her food/wine “stories.” Her blog and web page can be found at www.foodwinejourney.com or http://foodwinelover.blogspot.com  and also on Facebook.

Monday, May 27, 2013

Simple Supper Tuesday #18

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe(s) with the MOST CLICKS

Strawberry Julius- Busy Mom's Helper

Recipe that CAUGHT MY EYE

Tequila Marinated Grilled Chicken- SteakNPotatoesKindaGurl

 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />

Party Rules

1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
2. Please link back to THIS post on Hun... What's for Dinner?
3. Please use link to direct recipe, not to your home page.
4. Please visit others and leave comments if a recipe catches your eye 
6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Saturday, May 25, 2013

Chicken Scallopini

I've been in a rut lately. Not sure if it has to do with the warmer weather, but I just haven't been feeling like cooking. Earlier this week the temperatures started to drop and I figured the kids deserved more than leftovers, or breakfast for dinner. So, I pulled out one of my vintage 1970 Betty Crocker Cookbooks. I knew I had chicken breast in the freezer, so I flipped to the poultry section. This recipe caught my eye, because it was the only recipe that used chicken breast. The original recipe uses pre cooked chicken breast, but I didn't want to go that route, so I started from scratch. I added a few extra seasonings to the flour and finished cooking the chicken in the oven. Once the chicken was cooked, I removed it from the skillet to rest and reduced the sauce a bit.

I served this with some cooked brown rice and roast asparagus. The kids really loved it, because of the lemony flavour. One surefire way of making sure the kids will enjoy something? Make is lemony, LOL. The chicken was tender and juicy, the sauce tart and rich. It was phenomenal drizzled over the rice and chicken. I was planning on cutting my chicken breast in half, so they'd be thinner, but I forgot. The recipe worked well regardless.

Chicken Scallopini
printable version

4 boneless skinless chicken breast
1/2 C flour
1 tsp lemon pepper
1/4 tsp garlic powder
1/2 tsp Pampered Chef Three Onion Rub (or onion powder)
1/4 tsp paprika
fresh cracked pepper
1/2 tsp coarse sea salt
2 Tbs olive oil
1 Tbs butter
2 C water
1 chicken bouillon cube
juice of 1 lemon
4 thin lemon slices

Preheat oven to 350 degrees.

Heat oil and butter in a large, oven safe, non stick skillet, over medium high heat. In a shallow dish, combine the flour, lemon pepper, garlic powder, Three Onion Rub, paprika, pepper and salt. Stir to combine. Dip each chicken breast in flour, to cover completely. Shake off excess flour and place chicken in preheated skillet. Cook for 4 minutes, or until a nice brown crust has been formed, Flip chicken breasts and cook for an additional 3 minutes. Remove to a plate.

In skillet add the water, bouillon cube and lemon juice and bring up to a boil; scrapping up the tiny brown bits on the bottom of the pan. Once the mixture is boiling, return chicken to pan, and place skillet into the preheated oven. Bake for 20-30 minutes; until internal temperature reaches 165 degrees. Remove chicken from skillet and lightly tent with foil to rest. Over medium heat, bring sauce to a boil and reduce until slightly thick.

Top rested chicken with a slice of lemon and drizzle with a bit of sauce. Serve with side of choice and remaining sauce.

This post linked to

Foodie Friends Friday
Inspired Weekends
Weekend Potluck
Weekend re-Treat
One Sharendipity Place
Saturday Show & Tell
Super Saturday Show & Tell
Sweet & Savory Sundays
Church Supper

Thursday, May 23, 2013

Banana Split Pancakes #LMDConnector

I love this time of year. The weather get warmer, the days get longer (yay for more natural light for food pics!!) and the variety of fresh foods increase in the super markets. OK, well maybe some fresh foods are available year round, but I prefer buying as locally as possible, so the the start of Spring/Summer means I'm seeing more local produce in stores! I never understand why, with all the farm land around the outskirts of Toronto, we only have the option of purchasing produce from Mexico, or other exotic locals millions of miles away. I mean is it really that fresh, when it gets to Canada and sits on the shelves for a week. Not really!

Though the strawberries in Ontario aren't quite ready yet, I was excited to find some beautiful strawberries from our neighbours in the U.S. I bought a few containers and they are SO juicy and sweet. Much better than winter berries by far. I stumbled on this recipe for pancakes a few months back, at Life Made Delicious, and I had bookmarked it, for when we go berry picking later this Spring. The kids wanted a special breakfast to celebrate Victoria Day, which was on Monday, so I located the recipe and went to work. These pancakes are super yummy and look awesome. The kids totally went nuts for these, and loved the chocolate, strawberries, bananas and whipped cream. I did use my go to pancake recipe and fresh whipped cream, but I like that the recipe has the easy fuss free products to use. These would be fun to make when camping with the family!

 “Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”

Banana Split Pancakes
adapted from Life Made Delicious

Prep Time:10 Mins | Total Time:25 Mins | Makes:15 pancakes

2 cups (500 mL) Bisquick* mix
1 1/2 cups (375 mL) milk
Additional chocolate-flavour syrup
Whipped topping
Chopped peanuts
Maraschino cherries, if desired
1/4 cup (50 mL) chocolate-flavour syrup
1 egg
1/3 cup (75 mL) miniature semisweet chocolate chips
2 medium bananas, sliced
2 cups (500 mL) sliced strawberries

Heat griddle or skillet; grease if necessary. Stir Bisquick mix, milk, 1/4 cup chocolate syrup and the egg in medium bowl until blended (batter will be thin). Stir in chocolate chips.

Pour batter by a little less than 1/4 cupfuls onto hot griddle (because chocolate chips will sink, scoop batter from bottom of bowl for a more even distribution of chips).

Cook until edges are dry. Turn; cook until golden brown. Serve with bananas, strawberries, additional chocolate syrup, whipped topping, peanuts and maraschino cherries.

This post linked to

Wednesday Extravaganza
What's Cookin' Wednesday
Tasty Thursday
Full Plate Thursday
Create it Thursday
Thursday Favorite Things
Food on Friday

Tuesday, May 21, 2013

Guest Blogger~ I Kiss Better Than I Cook

Hi everyone! My life has gotten so hectic, than I've been struggling with keeping up with posts lately. So I reached out to my fellow Foodies on Facebook and several of them have offered to step in with some Guest Posts. Today's Guest Post comes from Nicky, from I Kiss Better Than I Cook.

My name is Nicky A. Shelley, I am 37 years old and I have been cooking for probably 28 years.   My love for cooking started at a very young age. The first meal I ever made was Jelly Toast for my momma at the age of 3.  The toast was "Yummy" my mom said, the mess I left.. not so much!  It started from there.  

  I remember starting at age 5 watching cooking shows.  My first idol was of course "Julia Child" and then it was "Justin Wilson".  I come from a Cajun back ground, my momma for one was a very strong independent woman.  She was a single mom of 2 girls and a very good cook.  My maw-maw and my Mee-Mee and my nanny were also very strong cajun women and they showed me the ropes.  My the age of 10 years old, I was cooking full meals for my family and I loved every minute of it.    

Everything I ever did always returned to food and then at age 34 quit my job with my husband's support and went to culinary school!  The rest is pure deliciousness!!! 

My favorite recipes are Cajun Recipes.  The way I grew up, it was always rice and gravy, stews, wild game.  Gumbo's, Sauce Picquant's and Ettoufe's were a way of life.  

Here are some of my favorite recipes from home.  Please come and check out my FB page  


4 lbs Catfish Nuggets                            
1 small can of tomato paste 
1 8oz can tomato sauce.                       
1 bell pepper   
2 onions                                               
1- 8 ounce can whole tomatoes (ROTEL) 
3 cloves of garlic 

Chop the onions and bellpepper finely. Mince garlic. Saute onion and bellpepper until onions look almost clear. Add tomato sauce, whole tomatoes, and paste. Add salt, black pepper, and cayenne pepper. Simmer on low heat 2 to 3 hours or until sauce has "flavored" taste. Add catfish and simmer for 20 minutes. Don't stir catfish because it will break apart. Twist pot by handle to stir.

Crawfish Ettouffe
I Kiss Better Than I Cook

1/2 cup roux *
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper
1 small can diced rotel tomatoes
2 cups water
3 lbs of cleaned crawfish meat
1 tsp. each salt, pepper, garlic powder
dash of cayenne
1 cup finely chopped green onion tops for garnish

 Make a roux by browning "slowly" in a small iron skillet ...1/4 cup oil and 1/4 cup flour until it is dark brown. Do not rush this. Add chopped white onions and bell pepper. Next add rotel tomatoes, water and seasoning. Stir very well over medium high heat. Cover and reduce to low and simmer for about 15 minutes. Add crawfish tail meat.... and raise heat to a slow boil. Cook for about 5 to 10 minutes. Take off the heat , Cover and let set while you cook a pot of white rice. (About 3 cups of raw rice, 6 cups water, salt, and butter )Serve over the 'cooked' white rice and garnish each bowl with green onion. This is so good with garlic bread and potato salad or cole slaw. I like to offer hush puppies also. A lemon pie makes a good desert with this dish. 

Monday, May 20, 2013

Simple Supper Tuesday #17

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe(s) with the MOST CLICKS

Deep Dish Pizza Casserole- What's Cookin in the Burbs

Super Addictive Brownies- Busy Mom's Helper

Recipe that CAUGHT MY EYE

 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />

The Party Rules

  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please link back to THIS post on Hun... What's for Dinner?
  3. Please use link to direct recipe, not to your home page.
  4. Please visit others and leave comments if a recipe catches your eye 
  5. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Warm Bacon & Caramelized Onion Dip~ #SurpriseRecipeSwap

It's that time again. Surprise Recipe Swap time. Every month, a group of us bloggers are assigned a different blog, from which we choose a recipe to try. This month, the blog I was assigned was Cheese Curd In Paradise. I've been a fan of Ashley's for a long time, through linky parties. I like her her mix of down home cooked meals. I had a blast looking through all the recipes and bookmarked several. My husband finally decided on this dip recipe, since he's a BIG warm dip fan, and wanted something different than our usual Spinach Artichoke Dip.

I absolutely LOVE this dip! I will use any excuse to eat caramelized onions and bacon, LOL. The dip is cream, salty, tangy and slightly sweet. I did use a splash of white wine, to deglaze the pan and give the onions a nice deep golden colour. The flavours blend perfectly and once you start digging in, it's hard to stop. Even Hubby was impressed with how good this dip was. I can not wait for my Mom to come over for a few days! I am going to make this for us and I know she'll be in HEAVEN!!

Warm Bacon and Caramelized Onion Dip
adapted from Cheese Curd In Paradise

12 oz cream cheese
1/3 up sour cream
10 slices thick cut bacon, cooked and chopped
1 onion, sliced thin
1 cup grated Swiss cheese, divided
2 Tbl butter
1 tsp olive oil
1/4 C white wine
1/4 tsp salt
1/2 tsp black pepper

Add butter and olive oil to a medium skillet. Turn heat to medium-low and add onion. Allow onions to cook slowly and caramelize. This takes about 20-25 minutes so be patient so the onions do not burn. Once the onions begin to get a nice brown colour, add in the white wine and scrape up the brown bits for the bottom of the pan. Let cook until the wine has evaporated; about 5 minutes. Set aside to cool. In a medium bowl, blend the cream cheese and sour cream. Gently stir in onions, bacon, salt, and pepper. Fold in 1/2 cup of Swiss cheese. Spread dip into a small baking dish. Top with remaining cheese. Bake at 350 degrees for about 25 minutes or until sides are hot and bubbly.Garnish with additional bacon and chopped green onion.

Interested in the Suprise Recipe Swap? Click the photo, and apply to take part! 


This post linked to

Surprise Recipe Swap
See Ya in the Gumbo
Manic Monday
In & Out of the Kitchen

Sunday, May 19, 2013

Let's Get Social Sunday #21

LGSS Collage
Just a reminder - Lets Get Social Sunday will be on 9 different blogs every week! That means maximum exposure for you :)
Also, we have had a few requests to add BlogLovin' and Instagram to the line-up. So, if you're looking for new followers on those social media outlets, be sure to link up those as well!
Welcome to Let's Get Social Sunday!
This party is for bloggers who wish to make new friends and gain new followers. It is also an opportunity to link up all your social media sites to gain more followers for blogging opportunities and it increases traffic to all your sites.
(1) Follow your hosts and co-hosts in as many ways as possible. We are the first 1-9 link-ups in each category. Hosts:
and meet our co-hosts this week:
Shasta @ Linky Here


hun what's for dinner 
Cindy@ Hun...What's for Dinner?

  (2) Grab our button and share it on your blog  
(3) Let us know if you followed in the comments, so we can return the follows!
(4) Find some new blogs to follow and let 'em know you found them from the Let's Get Social Sunday party.
*Just a note - If you would like to co-host, we are accepting spots in the future for co-hosts. Please, email us at letsgetsocialsunday@gmail.com and we will send you the information on scheduling. :)
Let's Get Social Sunday
Not a requirement, but we appreciate the love - If you enjoy this party, would you mind hitting the tweet button to help spread the word? Or share on your favorite social media! Thanks y'all :)


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Saturday, May 18, 2013

Caprese Focaccia Bread

I love being a food blogger! When I started blogging almost 5 yrs ago, I never thought I'd ever be where I am today. I get so excited, when I see how far I've come. Thanks to Facebook, my little blog keeps growing everyday and I've met several groups of really fabulous foodies! About 6 or so months ago, Chris from FoodThoughtsofaChefWannabe invited me to join a group on Facebook, for bloggers. Now let's face it, in any facet of life there is bound to be clicks. People who think they are better than you, who aren't necessarily mean to you, but don't make an effort to include you in really cool and awesome things and groups. Yup, that's the case with bloggers too. So when Chris invited me to join her group, I was surprised! I've always admired how fun and outgoing she's been on Facebook and how every blogger seemed to know her name and truly like her. So I joined the group, only to find a ton of other bloggers who I've admired from afar also in there. Blogs that I loved reading and thought the creators were a super cool bunch. In those 6 months, we've chatted about everything. About our blogs, our families, our worries and triumphs. We've grown into a nice close knit group of friends who support each other through thick and thin. I feel blessed to know such fun and awesome ladies!!

About a month ago, Chris came up with the idea of a local ingredient swap. Each person interested, would find something made locally to their region and send it to one other person. We didn't know who was assigned to whom and we all anxiously awaited our goodies. I was so excited to find out that Amy from Crumbs In My Mustachio had gotten my name, for the swap. She is a fisty Italian woman, who is tons of fun and is witty and hilarious. As weeks went by, Amy eventually thought that the donkey she had sent, has died at the U.S/Canadian boarder, but lo and behold, I received her package. I quickly tore into it and LOVED what I saw. She sent me a package of super awesome Italian Spice Blend, made by Fresno State Gibson Farm Market, in CA. I opened the package and was in heaven, while smelling the wonderful spices. These spices are the real deal, no fillers, just straight up flavour. Packed with sundried tomatoes, basil, parsley, garlic, black pepper and salt, oregano and thyme, this is a ton of goodness in a little packet. I immediately knew what I wanted to make with it. FOCACCIA BREAD!! I knew the spice blend would make the focaccia out of this world and boy, it did!!!

Caprese Focaccia Bread
adapted from The Kitchen Whisperer
printable version

1 pkg (2 1/4 tsp) rapid-rising dry yeast
1 1/4 cup warm water (115- 120 degrees)
2 tbl sugar
3 cups bread flour
1 Tbl salt
1/4 cup olive oil
3 tsp Fresno State Italian Spice Blend
2-3 Tbl olive oil
1 ball fresh mozzarella, sliced
tomato slices (I used some beautiful small cocktail tomatoes)
7 leaves fresh basil

In the bowl of a stand mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve.Let stand for 5-7 minutes or until foam appears and it bubbles.

Add the oil and flour and mix for 2-3 minutes. Add in the salt and spice blend, and turn the mixer to medium. Mix for 7-8 minutes or until the dough is smooth and elastic. If it’s sticky, add more flour, as necessary. Remove the dough from mixer, put in a greased bowl and cover with plastic wrap. Let double in size (about 45 minutes).
Take a rimmed baking sheet and drizzle with a little olive oil. Using a pastry brush, spread the oil over entire pan.

When the dough has doubled, turn it out onto the prepared pan. Stretch it out evenly distributed, making sure it reaches the corners. Cover the dough with plastic wrap and let sit for 15-20 minutes; while the oven is preheating to 400 degrees.
Uncover the dough and gently dimple with your fingertips. Drizzle with 2-3 Tbl olive oil. Bake in the middle rack for 15-18 minutes, until almost completely baked.

Increase oven to 450F. Remove from the oven and add a slices of mozzarella and slices of tomato .Season with fresh ground pepper and salt, and bake for 5-8 minutes or until the cheese is just melted. Remove from oven and cut.

This post linked to

Weekend Potluck
Inspired Weekends
Super Saturday Show & Tell
Saturday Show & Tell
Saturday Spotlight
One Sharendipity Place 
Sweet & Savory Sundays

Thursday, May 16, 2013

Mini Chocolate Chip Cheesecake

I love spoiling people and I usually do that with food. Whether it's bringing goodies for the teachers/secretaries at school, or sending some goodies with Hubby, for his fellow managers and event staff, I love feeding people. Recently, Hubby has been talking about how stressed his staff has been with the new renovations, the re opening of a near by theme park for the season and a new menu roll out. So, I decided to go ahead and send in a little something to hopefully comfort them, if only while they were eating it, LOL.

I am totally IN LOVE with my Pampered Chef Brownie Pan!!! I've been baking just about anything in them. I thought it would be cute and fun to make little mini cheesecakes in them; so that's what I did! I made up a simple cheesecake batter, used graham crackers as the crust (if using a muffin tin, feel free to use Oreo Cookies, or Nilla Wafers as the crust) and topped everything with a chocolate ganache. A-MA-ZING!!! All the women at Hubby's work raved about the cheesecakes and most of them asked Hubby if I could send it the recipe. Nothing like some decadent cheesecake, to ease a stressful work day!

Mini Chocolate Chip Cheesecakes
printable version

1- 8oz brick of cream cheese, at room temperature
1 egg
1/2 can sweetened condensed milk
1/3 C sugar
2 tsp vanilla
2 tsp corn starch
3/4 C mini chocolate chips, divided
12 square graham crackers

1/2 can condensed milk
1/2 C milk chocolate chips

Preheat oven to 325 degrees. Place one graham square into each well of your brownie pan. (if using a muffin tin, place cookie of choice in bottom of each well, of pan). Set aside.

In a bowl, beat the cream cheese until fluffy and free of lumps; about 4 minutes. Slowly beat in the vanilla, half the condensed milk and sugar; until well combined. Beat in egg, just until combined, and stir in cornstarch and 1/2 C mini chocolate chips. Pour cheesecake filling evenly on top of each graham cracker. Bake for 15-20 minutes; until cheesecake is firm, but still slightly wiggly in center. Cool completely.

In a small sauce pot, over med-low heat, melt the milk chocolate with the condensed milk; until smooth. Generously spread ganache on top pf cooled cheesecakes and spread evenly and sprinkle with remaining mini chocolate chips. Refrigerate until serving.

This post linked to

Wednesday Extravaganza
What's Cookin' Wednesday?
Full Plate Thursday
Somewhat Simple
Tasty Thursday
Thursday Favorite Things
Create it Thursday
Sweet & Savory Sundays

Monday, May 13, 2013

Simple Supper Tuesday #16

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe(s) with the MOST CLICKS

Smoked Sausage Kabobs- Angels Homestead

Chicken Salad Tarts- Pots, Pans, Pins and Prayers

Recipe that CAUGHT MY EYE

Farmhouse BBQ Beef Muffins- Becki's Wholelife

 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />
Party Rules
  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please link back to THIS post on Hun... What's for Dinner?
  3. Please use link to direct recipe, not to your home page.
  4. Please visit others and leave comments if a recipe catches your eyeAny post that DOES NOT contain a recipe or food tutorial, will be deleted