No-Bake Chocolate Drizzle Mini Cheesecake

My second dessert that I'm creating and sharing with family and friends this Holiday is called Chocolate Drizzle Mini Cheesecake.  It's my variation of a No-Bake Cheesecake recipe.  Cheesecake is one of my favorite rich and creamy desserts.  I hope you'll enjoy!


Chocolate Drizzle Mini Cheesecake


Crust:


1 c. graham cracker crumbs
1 c. fudge graham cookie crumbs
3 Tbsp. brown sugar
3 Tbsp. white sugar
8 Tbsp. butter, melted


Filling:


2 pkgs. ( 8 oz. pkg) Cream cheese, softened
1/3 c. powdered sugar
2 tsp. vanilla extract
1 pint heavy whipping cream or
1 container (8 oz.) Cool Whip


Chocolate Drizzle:


1/4 c. Semi-sweet chocolate chips
1 tsp. shortening


To make Crust:  Combine cookies and 6 tablespoons sugar in a bowl. Add 6 tablespoons melted butter, and mix well until crumb mixture holds together. If needed, add remaining 2 tablespoons butter.  Press onto bottoms of paper-lined muffin cups.  Place in freezer before proceeding to make filling. 


To make Filling:  Combine cream cheese, vanilla, and powdered sugar in a medium bowl.  Beat with an electric mixer until combined. Lightly whip cream to soft peaks, and mix into cream-cheese filling.  Spoon onto crust prepared cups.  Refrigerate for 4 hours before proceeding to top mini cheesecakes with Chocolate drizzle. 


To make Chocolate drizzle:  Place Semi-Sweet Chocolate Chips and shortening in microwave-safe bowl. Microwave on medium-high for 60 seconds; stir. If necessary, microwave on medium an additional 10 seconds at a time, stirring after each heating, until chocolate is completely melted and mixture is smooth when stirred. 


Use fork to drizzle and decorate Cheesecake cups with chocolate.  Fast Freeze Cheesecake cups for 30 minutes until firm.  Transfer to refrigerate for hours until ready to serve.  Enjoy!


***Tip:  Use foil baking cups for crusts.  For Chocolate drizzle, use shortening, do not use butter, margarine, spread or oil.

Wontons

Wontons are good anytime, at any gathering, and with any meal.  This appetizer is easy to make.  It can be prepared ahead of time and be stored in the freezer for weeks.  You can cook the wontons in a soup or deep fry the wontons to make Crispy Wontons.  I'm planning on making Crispy Wontons to share with family and friends this Thanksgiving and holiday season. 

Crispy Wontons

Filling:
1 lb. ground pork, ground chicken, or ground beef
1/2 c. canned water chestnuts, minced
1/3 c. green onions, finely chopped
2 Tbsp. oyster sauce
2 Tbsp. soy sauce

1 pkg. Won ton pi, square shaped
oil for deep frying

Combine ground pork, chestnuts, green onions, oyster sauce and soy sauce.  Mix evenly.  Spoon filling onto one side of won ton pi.  Fold won ton pi into triangle.  Seal edges with water.  Refrigerate or Freeze until ready to serve. 
When ready to cook, heat oil in pan.  Deep fry each side until golden brown.  Drain excess oil on paper towels.  Serve and Enjoy!

http://www.chinesefooddiy.com/Vegetarian_Wontons.htm

Peach-Pineapple Wontons

Thanksgiving is right around the corner--And I'm trying to figure out what to create and share with family and friends.  Dessert is always a good choice, right?  So I decide to make two desserts.  Not your typical pumpkin desserts, it's something different.  A little variation to the traditional Thanksgiving menu.  The first dessert I'm creating is called Peach-Pineapple Wontons. 

Peach-Pineapple Wontons

Filling:
1 pkg.( 8 oz.) cream cheese, softened
1/2 c. crushed pineapple
1/2 c. canned peaches, diced
1/2 c. powdered sugar
1 tsp. vanilla extract

1 egg, beaten
1 pkg. of round won ton pi
oil or crisco for deep frying

Make Won tons ahead of time.  In a bowl, combine cream cheese, powdered sugar and vanilla.  Beat well.   Stir in peaches and pineapple.  Mix well.  Spoon cream cheese mixture onto one side of won ton pi.  Fold won ton into half moon.  Seal edges with egg.  Fork edges to really seal the won ton.  Chill in refrigerator until ready to cook.
When ready to serve,  heat oil in deep pan.  Deep fry each side of won ton until golden.  Drain excess oil on paper towel.  Place on serving tray and Sprinkle with powdered sugar.  Enjoy!

Crab-Potato Salad

Macaroni salad is a staple side dish in Hawaii.  If you order from a drive-inn or restaurant, on your plate will be 2 scoops rice, a scoop of macaroni salad, and your main entree.  Although it's a staple, just only macaroni salad is not my favorite; but add some potato to make it potato macaroni salad; Now that's ONO!  I like potato salad and recreated it into Crab-Potato Salad.  Enjoy this at your next gathering.  Bring it to your next potluck.  Enjoy it with your next meal.   Or create this quick and easy salad for Thanksgiving.

Crab-Potato Salad

2 lbs. potatoes
4 large eggs
1 c. imitation crab, chopped
1 c. frozen green peas
1/2 c. black olives, minced
1/4 c. carrots, minced
1 c. mayonnaise
salt and pepper, to taste

In large pot, bring to boil 2 & 1/2 quarts of water.  Add potatoes.  Boil for 10 minutes.  Add eggs.  Boil eggs with potatoes for another 10 minutes.  To check if potatoes are cooked, check largest potato by forking potato.  Potato should be firm but able to slide off fork easily.  Once potatoes are cooked,  remove from heat and let it cool under cold running tap water. 
While boiling potatoes, prep and cut imitation crab, olives, and carrots.  Set aside.  In small pot, bring to a boil, frozen green peas in water.  Remove from heat, drain hot water and let cool in cold water for few minutes.  Drain water and set aside.
Potatoes should be cool.  Peel potatoes and chop into 1/4" chunks.  Place into big mixing bowl.  Season with salt.  Shell eggs, then dice egg whites and egg yolk. Add to potatoes. Add olives, peas, carrots, imitation crab, and mayonnaise.  Season with pepper.  Mix all ingredients together evenly.  Refrigerate until ready to serve.  Enjoy!

Cherry sauce Oven Deli Roll

I love it when the Holidays are here--All the good food and good times.  I'm gonna share some recipes that are worth creating and sharing with your family and friends.  These recipes can be recreated throughout the year and not only during the holidays.  One of  my first recipes I want to share for the holidays is my Cherry sauce Oven Deli Roll.  You can actually use the sauce with any type of ham.  I like using it with a Oven Deli Roll, seasoned pork butt, (which can be found locally in a Hawaii supermarket). 

Oven Deli Roll or Ham:

Cook Oven Deli Roll or Ham according to its' package directions.


Cherry Sauce:

1 can (21 oz.) Cherry Pie filling
16 oz. Pineapple Chunks with juice
1 c. brown sugar
1 Tbsp. yellow mustard
1 c. raisins or currants, whichevers available

In medium saucepan, mix well:  Cherry pie filling, pineapple chunks with juice, brown sugar, and yellow mustard.  Bring it to a boil.  Add raisins or currants, and Simmer for 5 minutes.  Let it cool.

Serve sauce on top or on the side.  En-Joy!