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Let’s Eat

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Grilled Pork Chops with Basil-Garlic Rub

By Heidi Sutton

Some classic 4th of July BBQ options include burgers, hot dogs, ribs, chicken. For those looking for more elevated options to the standard fare this holiday, here are some alternatives for your grilling pleasure. Top off the night with a patriotic dessert and viewing of fireworks.

Grilled Pork Chops with Basil-Garlic Rub

Recipe courtesy of Family Features

Grilled Pork Chops with Basil-Garlic Rub

Nothing beats the tender, juicy pork chop. Take your pork chops on a jaunt through the Mediterranean with a savory Basil-Garlic Rub. Serve with corn on the cob and stuffed mushrooms.

YIELD: Makes 4 servings

INGREDIENTS:  

4 bone-in pork loin chops 3/4-inch thick

2 garlic cloves peeled

1 cup fresh basil leaves packed

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

DIRECTIONS:

With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make a thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.

Prepare medium-hot fire in grill. Brush grate clean and oil grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest.

Grilled Glazed Salmon

Recipe from Cookin’ Savvy

Grilled Glazed Salmon

This Grilled Glazed Salmon may result in a new favorite when served with grilled vegetables and a creamy cucumber salad.

YIELD: Makes 4 servings

INGREDIENTS:  

Dry Brine:

1/2 cup salt

1 cup sugar

1 cup brown sugar

2 tablespoons lemon thyme or lemon zest

3 tablespoons garlic powder

1 tablespoon pepper

1 salmon fillet 2-3 pounds

Glaze:

1/4 cup brown sugar

1/4 cup ketchup

1/4 cup mustard

1/4 cup apple cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon garlic

2 tablespoons ginger

salt to taste

pepper to taste

DIRECTIONS:

To make dry brine: In bowl, mix salt, sugar, brown sugar, lemon thyme, garlic powder and pepper. Place salmon on cookie sheet and cover with brine. Refrigerate 10-12 hours, or overnight. After brining, rinse salmon completely. Dry with paper towel and let rest at least 1 hour. Heat grill to medium heat.

To make glaze: In bowl, mix brown sugar, ketchup, mustard, apple cider vinegar, Worcestershire sauce, garlic and ginger. Add salt and pepper, to taste. Brush over salmon.

Place cookie sheet with glazed salmon on grill and cook 15-20 minutes until internal temperature reaches 130 F. Let rest 5 minutes before serving.

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Lemon Ricotta Cake

By Heidi Sutton

Blueberries, raspberries, and blackberries aka fruits of the forest can all be found near perfect ripeness at grocery stores or farmer’s markets and farmstands during the warm summer months. Or pick your own at the many farms on the North Shore and use as a delicious decorative cake topping.

This lemon ricotta cake with berry topping is a delightful and refreshing dessert, perfect for any occasion. The ricotta cheese makes this brightly-flavored cake very moist. Serve small wedges of the rich cake topped with whipped cream and fresh fruit and escape to the summer oasis of your dreams.

Lemon Ricotta Cake

Recipe by Marcia Stanley

YIELD: Makes 12 servings

INGREDIENTS:  

Cake

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups cheese, Ricotta – low-fat or whole

1/4 cup lemon juice

1/2 cup butter, unsalted

1 cup granulated sugar

3 eggs

4 teaspoons grated lemon peel

1/2 teaspoon vanilla

Topping

4 cups fresh blueberries, raspberries and blackberries

3 tablespoons granulated sugar

1 cup whole

2 tablespoons powdered sugar

1/2 teaspoon vanilla

DIRECTIONS:

Lightly coat bottom and sides of 9-inch round springform pan with nonstick cooking spray. Preheat oven to 350°F.

In medium bowl stir together flour, baking powder and salt. Set aside. In another bowl stir together ricotta cheese and lemon juice. Set aside.

In large mixer bowl beat butter on medium speed of electric mixer about 30 seconds or until butter is softened. Add 1 cup granulated sugar. Continue beating until well combined. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and 1/2 teaspoon vanilla.

Add flour mixture and ricotta mixture alternately, beating until just combined after each addition. Spread in prepared pan. Bake 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Let cake cool in pan on wire rack for 10 minutes.

Loosen sides of pan. Cool completely.

For topping, in medium bowl toss together berries and 3 tablespoons sugar. Let stand at least 20 minutes.

Meanwhile, in chilled mixing bowl beat cream, 2 tablespoons powdered sugar and 1/2 teaspoon vanilla on medium speed of electric mixer until firm peaks form.

To serve, cut cake into wedges. Spoon whipped cream and berries on each wedge. Serve immediately. Cover and refrigerate any leftover cake.

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Avocado Superfood Salad

By Heidi Sutton

Summer brings sunshine-filled days along with the season’s bounty of some of the most delicious produce. 

Now is the time to enjoy those in-season fruits and vegetables when they are at the peak of freshness in recipes like Grilled Sweetpotato and Blueberry Salad that offers all the tastes of the season with greens, fresh blueberries, walnuts and blue cheese.

Or try this Avocado Superfood Salad, which combines kale, spinach, walnuts, blueberries, sweet potato, tomatoes and creamy avocados into a tasty, colorful and healthy lunch or dinner.

Grilled Sweetpotato and Blueberry Salad: SEE VIDEO HERE

Recipe courtesy of Culinary.net

Grilled Sweetpotato and Blueberry Salad

YIELD: Makes 4 servings

INGREDIENTS:  

3 medium sweetpotatoes peeled and sliced

2 tablespoons olive oil

salt to taste

pepper to taste

4 cups spring salad mix

1 cup fresh blueberries

1/3 cup chopped walnuts

1/4 cup blue cheese crumbles

lemon wedges for garnish (optional)

Lemon Honey Vinaigrette:

6 tablespoons olive oil

1/4 cup lemon juice

2 tablespoons Dijon mustard

2 1/2 tablespoons honey

salt to taste

pepper to taste

DIRECTIONS:

To make lemon honey vinaigrette: In bowl, mix olive oil, lemon juice, Dijon mustard and honey. Season with salt and pepper, to taste. Refrigerate until ready to serve.

Preheat grill to medium heat. Drizzle sweetpotatoes with olive oil and season with salt and pepper, to taste. Grill sliced sweetpotatoes on each side about 5 minutes, or until sweetpotatoes are tender and slightly charred. Remove from grill and let cool.

To arrange salad, spread spring salad mix onto large platter and top with grilled sweetpotatoes, blueberries, walnuts and blue cheese crumbles.

Top with lemon honey vinaigrette and garnish with lemon wedges, if desired.

Avocado Superfood Salad

Recipe courtesy of Family Features

Avocado Superfood Salad

YIELD: Makes 4 servings

INGREDIENTS: 

8 cups kale or baby spinach leaves

2 tablespoons extra-virgin olive oil divided

1/2 teaspoon fine sea salt or to taste, divided

1 cup walnuts

1 cup blueberries

1 cup diced cooked sweet potato

1 cup halved grape tomatoes

2 large ripe, fresh California Avocados seeded, peeled and sliced horizontally

vinaigrette dressing for serving

DIRECTIONS:

Slice kale or spinach into fine shreds and place in mixing bowl. With clean hands, massage 1 tablespoon olive oil into shredded greens. Place on serving platter or individual plates and sprinkle with a little salt.

In medium skillet over medium heat, heat remaining oil. Add walnuts and stir to coat. Toast 2-5 minutes, stirring frequently, being careful not to burn walnuts. Remove from pan and let cool slightly. Arrange blueberries, sweet potatoes, grape tomatoes and avocado slices on top of kale and spinach, leaving space for walnuts. Add walnuts to salad and sprinkle with remaining salt. Serve with vinaigrette dressing.

 

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Greek Cheeseburger

By Heidi Sutton

While Father’s Day is for honoring dads, it’s also a great opportunity to honor the men who have been father figures to us — stepfathers, grandfathers, uncles, even friends who have played that role in our lives.

This year, take some extra time to tell those men how much they’ve meant to you. A card or letter, a phone call … or have them over for a special dinner. Grill up Greek Cheeseburgers or Curried Turkey Sliders to make them feel really special. Serve with fries or a pasta salad. And don’t forget dessert!

Greek Cheeseburgers

Recipe courtesy Marcia Stanley

YIELD: Makes 5 servings

INGREDIENTS:  

Garlic Mint Sauce

3/4 cup cottage cheese, any type

1/2 cup (2 oz.) cheese, crumbled feta

1 teaspoon minced garlic

1/2 teaspoon lemon juice

2 tablespoons chopped red onion

1 teaspoon chopped fresh mint leaves

Sandwiches

1 cup cottage cheese, any type

2 tablespoons dry bread crumbs

1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano leaves

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1 pound lean ground beef

5 hamburger buns

1 1/4 cups baby Arugula

10 thin slices tomato

1/2 cup thinly sliced cucumber

DIRECTIONS:

In large bowl combine 1 cup cottage cheese, bread crumbs, oregano, salt and cayenne pepper. Add ground beef and mix well. Shape into five 1/2-inch-thick patties. Grill directly over medium heat for 10 to 13 minutes or until done (160°F), turning once. 

Line bun bottoms with arugula. Top with burgers, tomato slices, cucumber slices, Garlic Mint Sauce and bun tops and serve.

Curried Turkey Sliders

Recipe courtesy of Culinary.net

YIELD: Makes 6 servings

INGREDIENTS:  

1 pound lean ground turkey

1/4 cup finely diced onion

2 tablespoons chopped cilantro

1 1/2 teaspoons curry powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

12 mini burger or small dinner rolls split and toasted

Chutney:

2 green kiwifruit peeled, finely diced

1 tablespoon golden raisins

2 teaspoons sugar

1/8 teaspoon salt

DIRECTIONS:

Combine kiwifruit, raisins, sugar and salt in small bowl and mix. Make chutney just prior to serving. Preheat grill to medium. Combine turkey, onions, cilantro, curry powder, salt and pepper in medium bowl. Shape into 12 2-inch mini burger patties. Grill patties for 2 to 3 minutes on each side, turning once, until cooked through. Place on buns; top with chutney before serving.

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Fresh Berry Cream Tart

By Heidi Sutton

Summer is right around the corner and that means strawberry season on Long Island. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous sweet dessert to surprise family or share with friends?

Chocolate and Strawberry Greek Yogurt Bark – SEE VIDEO HERE

Recipe courtesy of Milk Means More

Chocolate and Strawberry Greek Yogurt Bark

YIELD: Makes 8 servings

INGREDIENTS:  

3 cups plain non-fat Greek yogurt

1/3 cup honey plus additional for drizzling, divided (optional)

1 teaspoon vanilla

1/4 cup melted dark chocolate

1/2 cup strawberries

1/2 cup dark chocolate chips

DIRECTIONS:

In medium bowl, combine Greek yogurt, honey and vanilla. On parchment-lined baking sheet, spread Greek yogurt mixture to 1/4-inch thickness. Drop spoonfuls of melted chocolate onto yogurt and use toothpick to drag in circles. Press strawberries and chocolate chips into yogurt. 

Freeze at least 3 hours. Remove from freezer and break into pieces.

Strawberry Chiffon Pie

Recipe courtesy of Culinary.net

Strawberry Chiffon Pie

 

YIELD: Makes 8 servings

INGREDIENTS:  

2 cups coarsely chopped strawberries

3/4 cup honey, divided

1 envelope unflavored gelatin

1/4 cup cold water

1 cup light sour cream

9-inch crumb crust

DIRECTIONS:

In small bowl, mash strawberries and 1/4 cup honey; set aside. In small saucepan, sprinkle gelatin over cold water; let stand five minutes. Stir in remaining 1/2 cup honey. Warm over low heat until gelatin dissolves. 

Transfer to large bowl; stir in sour cream. Cover and refrigerate 20 to 30 minutes or until mixture mounds on a spoon when tested.

Using an electric mixer, beat mixture at medium speed until light. Fold in strawberries; mix until well combined. Pour into prepared crust. Cover and refrigerate at least two hours before serving.

Fresh Berry Cream Tart

Recipe courtesy of Family Features

Fresh Berry Cream Tart

YIELD: Makes 8 servings

INGREDIENTS:  

1 box refrigerated pie crust

1 8-ounce package cream cheese softened

1/3 cup sugar

1 tablespoon orange juice

4 cups assorted fresh whole berries: strawberries, blueberries, raspberries, and/or blackberries

1/3 cup red currant jelly melted

DIRECTIONS:

Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.

In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. 

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Lemon Glazed Cookies

By Heidi Sutton

They say that when life gives you lemons, make lemonade … or you could make a lemony dessert! 

A traditional summer flavor, you can add a little extra lemon to your gatherings with these Glazed Lemon Cookies, a citrus burst with every bite, or these quick and easy Lemon Bars featuring a soft crust and a tangy, sweet filling topped with powdered sugar.

Glazed Lemon Cookies — SEE VIDEO HERE

Recipe courtesy of Milk Means More

Lemon Glazed Cookies

YIELD: Makes 15 to 20 cookies

INGREDIENTS:  

1/2 cup unsalted butter at room temperature

3/4 cup granulated sugar

1 egg

2 tablespoons fresh lemon zest

2 tablespoons fresh lemon juice

1 teaspoon lemon extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Glaze:

2 cups powdered sugar

2 tablespoons fresh lemon zest

1/4 cup fresh lemon juice

DIRECTIONS:

Heat oven to 350° F. Line baking sheets with parchment paper; set aside. In large bowl, mix butter and granulated sugar until light and fluffy. Add egg and mix well. Add lemon zest, lemon juice and lemon extract; beat until combined.

In medium bowl, whisk flour, baking soda and salt. Slowly beat dry ingredients into wet ingredients. Beat until combined.

Spoon out dough and roll into balls. Place on parchment paper 1 inch apart and lightly press with fingers to slightly flatten dough. Bake 15 minutes, or until edges start to brown. Transfer cookies to wire rack to completely cool.

To make glaze: Whisk powdered sugar, lemon zest and lemon juice until smooth. Dip top sides of cookies into glaze for full coverage.

Lemon Bars – SEE VIDEO HERE

Recipe courtesy of Family Features

Lemon Bars

YIELD: Makes 18 bars

INGREDIENTS:  

Nonstick cooking spray

2 cups all-purpose flour, plus 3 tablespoons

1/2 cup powdered sugar plus for topping

2 tablespoons cornstarch

1/4 teaspoon salt

3/4 cup butter

4 eggs lightly beaten

1 1/2 cups granulated sugar

1 teaspoon lemon zest

3/4 cup lemon juice

1/4 cup light cream half-and-half or milk

DIRECTIONS:

Heat oven to 350° F. Line 9-by-13-inch baking pan with foil, and grease with nonstick cooking spray; set aside. In large bowl, whisk 2 cups flour, 1/2 cup powdered sugar, cornstarch and salt. Cut in butter until mixture resembles crumbs. Press mixture into bottom of baking pan. Bake 18 to 20 minutes.

To make filling: In medium bowl, whisk eggs, sugar, remaining flour, lemon zest, lemon juice and light cream. Pour filling over hot crust. Bake 15-20 minutes. Cool completely on wire rack. Cut into bars. Sprinkle with powdered sugar before serving.

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Cucumber Yogurt Salad

By Heidi Sutton

Grills are in full use and easy sides are a must at any Memorial Day gathering. Try this refreshing Mediterranean-inspired Cucumber Yogurt Salad or this delicious potato salad, guaranteed hits to serve with burgers, steak, sausages, grilled salmon, shrimp or chicken skewers and more at this weekend’s barbecues.

Cucumber Yogurt Salad

Recipe by Elle Penner

Cucumber Yogurt Salad

YIELD: Serves 6

INGREDIENTS:  

2 to 3 large English cucumbers

3/4 teaspoon kosher salt, divided

2/3 cup full-fat, plain Greek yogurt

1/2 large lemon, zested and juiced, plus more zest for garnish

2 teaspoons red wine vinegar

1 clove garlic, minced or pressed

Freshly ground black pepper, to taste

1/2 small red onion, sliced thin

1/4 cup fresh dill, chopped

1/4 cup fresh mint leaves, chopped

DIRECTIONS:

Prepare the cucumbers. Slice the cucumbers into ¼-inch slices. Place them in a large colander and lightly sprinkle with about ½ teaspoon salt. Toss to coat and place the colander on a dry dish towel in the refrigerator for 15-20 minutes to remove the excess water.

Make the dressing. In a large serving bowl, combine the Greek yogurt, lemon zest and juice, red wine vinegar, garlic, the remaining salt, and freshly ground black pepper. Stir to combine and store the dressing in the fridge until your cucumbers are ready.

Assemble the salad. Transfer the salted cucumbers to a paper towel and pat dry. Remove the yogurt mixture from the fridge. Combine the cucumbers, onions, dill, and mint in the dressing bowl and toss to coat well. Sprinkle with additional dill, mint, lemon zest, and freshly ground black pepper. Serve immediately.

Potato Salad – SEE VIDEO HERE

Recipe courtesy of Cookin’ Savvy

Potato-Salad

YIELD: Makes 4 servings

INGREDIENTS:  

3 pounds potatoes

4 boiled eggs coarsely chopped

2 dill pickles

1 tablespoon garlic powder

1 tablespoon onion powder

1 package real bacon pieces 2 1/2 ounces

2 cups mayonnaise

2 tablespoons mustard

salt to taste

pepper to taste

smoked paprika for garnish

DIRECTIONS:

Coarsely chop potatoes. In Dutch oven, boil until fork tender. Drain then add coarsely chopped eggs and pickles. Add garlic powder, onion powder, bacon pieces, mayonnaise and mustard. Season with salt and pepper, to taste. Mix well. Transfer to large bowl and refrigerate for 1 to 2 hours. Garnish with smoked paprika before serving.

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Cheesy Baked Mushroom Chicken

By Heidi Sutton

Many families crave those memorable moments together at the dinner table, and in spite of frenetic schedules and seemingly never-ending to-do lists, there are easy ways to make those meals a reality like serving a simple recipe made for sharing like this flavorful French Onion Baked Chicken or Cheesy Baked Mushroom Chicken, courtesy of Family Features.

French Onion Baked Chicken – SEE VIDEO HERE

French Onion Baked Chicken

YIELD: Makes 4 servings

INGREDIENTS:  

1 tablespoon olive oil

4 boneless skinless chicken breasts

Caramelized Onions:

2 tablespoons butter

1 tablespoon olive oil

3 medium sweet onions sliced

1/2 teaspoon salt

2 sprigs fresh thyme

3 garlic cloves minced

1 tablespoon balsamic vinegar

1 tablespoon Worcestershire

2/3 cup beef broth

2 teaspoons Dijon mustard

1 cup shredded mozzarella gruyere or fontina cheese

DIRECTIONS:

Preheat oven to 400 F. In large pan over medium-high heat, heat oil. Sear chicken breasts 2-3 minutes on each side. Remove from pan.

To make caramelized onions: In separate pan over medium-high heat, heat butter and olive oil. Once butter is melted and bubbling, add onions. Let sit 5 minutes. Turn heat to low and cover onions. Cook 20 minutes, stirring halfway through. Stir in salt, fresh thyme and garlic; cover onions. Cook 10 minutes.

Stir in balsamic vinegar, Worcestershire, beef broth and Dijon mustard. Cover and cook 10-15 minutes, or until onions are brown and jammy. Stir onions every 10 minutes. 

Place chicken breasts in greased baking dish. Top with onions then cheese. Place any additional onions in bottom of dish. Bake 30-35 minutes, or until chicken reaches internal temperature of 165 F.

Serve with rice and a vegetable.

Cheesy Baked Mushroom Chicken – SEE VIDEO HERE

Cheesy Baked Mushroom Chicken

YIELD: Makes 4 to 6 servings

INGREDIENTS:  

Nonstick cooking spray

4 boneless skinless chicken breasts

1/2 cup flour

4 tablespoons butter

8 ounces mushrooms, sliced

1/2 cup chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups shredded mozzarella cheese

1/2 cup Parmesan cheese grated

1/4 cup green onions sliced

DIRECTIONS:

Heat oven to 375° F. Prepare baking dish with nonstick cooking spray. Cut each chicken breast in half. Coat with flour. In large skillet, melt butter. Add chicken to skillet; brown all sides. 

Transfer chicken from skillet to 11-by-7-inch baking dish. In skillet, saute sliced mushrooms in remaining butter until softened. Add chicken broth, salt and pepper. Bring to boil then cook 5 minutes. Spoon over chicken. Bake 15 minutes. Sprinkle with cheeses and green onions. Bake 5 minutes, or until cheese is melted. Serve with green beans and mashed cauliflower.

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Roasted Tomato Soup

By Heidi Sutton

Let’s talk springtime soups for a minute. Spring is in the air and that means changes are coming, which is good, but can also be hard. Do we wear long sleeves or short sleeves, jacket or no jacket? It can really make mealtime a challenge, too. Hot or cold, heavy or light? Chasing away those final cool days in the spring can be done in a cinch: just turn a classic soup into a delicious meal.

This Lemon Chicken Orzo Soup calls to mind those classic brothy soups from when you were a kid but with a flavorful spring twist. Serve with fresh cucumber sandwiches for a veggie-forward meal while Roasted Tomato Soup with a mesquite seasoning brings a richness to the tomatoes that takes the soup’s tastiness up a notch. Pair with a grilled cheese sandwich and you will please even your pickiest of eaters. 

Lemon Chicken Orzo Soup

Recipe courtesy of Cookin’ Savvy

Lemon Chicken Orzo Soup

YIELD: Makes 4 to 6 servings

INGREDIENTS:  

2 carrots

2 celery stalks

3 tablespoons butter

2 cups cooked, chopped chicken

1/3 cup lemon juice

2 teaspoons lemon pepper

6 cups broth

1 cup orzo

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon thyme

1 tablespoon sugar

1 cup heavy cream 

 salt and pepper to taste

cucumber sandwiches, for serving

DIRECTIONS:

Chop carrots and celery. In pot, saute with butter. In bowl, mix chicken with lemon juice and lemon pepper then set aside. After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes. Add salt and pepper, to taste. Serve with cucumber sandwiches.

Roasted Tomato Soup

Recipe courtesy of Cookin’ Savvy

Roasted Tomato Soup

YIELD: Makes 4 servings

INGREDIENTS:  

3 pounds tomatoes

1/2 onion optional

1 garlic bulb optional

1 tablespoon garlic powder

2 teaspoons onion powder

1 tablespoon sugar

1 tablespoon mesquite seasoning

avocado oil

1 1/2 cups broth of choice

1 cup heavy whipping cream

salt to taste

pepper to taste

grilled cheese sandwiches for serving

DIRECTIONS:

Heat oven to 375 F. Slice tomatoes. Slice onions and garlic, if desired. Place in baking dish. Sprinkle garlic powder, onion powder, sugar and mesquite seasoning over tomatoes. Drizzle avocado oil over top and mix well. Bake about 1 hour. Blend until smooth. Pour into pot and mix in broth and whipping cream. Bring to simmer and add salt and pepper, to taste. Serve with grilled cheese sandwiches.

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Easter Mini Cheesecakes

By Heidi Sutton

There’s only one thing that can pry their attention away from the chocolate in the Easter basket: one of these Cheesecake Minis — delicious desserts sure to make everyone’s tastebuds hop, courtesy of Kraft/Heinz.

Easter Cheesecake Minis

Easter Cheesecake Minis

YIELD: Makes 18 servings

INGREDIENTS:  

1-1/4 cup graham cracker crumbs

1/4 cup butter, melted

3 packages (8 oz. each) Philadelphia Cream Cheese, softened

3/4 cup sugar

1 teaspoon vanilla extract

3 eggs

1 cup plus 2 tablespoons desiccated unsweetened coconut, toasted

54 speckled chocolate eggs

DIRECTIONS:

Heat oven to 325° F. Mix graham crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin cups. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Spoon over crusts. Bake 25 min. or until centers are almost set. Cool and refrigerate for two hours. Top each cheesecake with 1 tablespoon coconut; shape to resemble bird’s nest. Fill with malted milk eggs.

Chocolate-Pomegranate Cheesecake Minis

Chocolate-Pomegranate Cheesecake Minis

YIELD: Makes 24 servings

INGREDIENTS:  

1 and 1/2 cups finely crushed chocolate wafer cookies

3 tablespoons butter, melted

1-1/4 cups plus 2 tablespoons sugar, divided

4 packages (8 oz. each) Philadelphia Cream Cheese, softened

1 tablespoon vanilla extract

4 eggs

3/4 cup pomegranate juice

1/3 cup pomegranate seeds, patted dry

DIRECTIONS:

Heat oven to 325°F. Combine cookie crumbs, butter and 2 tablespoons sugar; press onto bottoms of 24 paper-lined muffin pan cups. Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Spoon over crust. Bake 20 min. or until centers are almost set. Cool and refrigerate for 2 hours. 

Meanwhile, bring pomegranate juice and remaining sugar to boil in saucepan; simmer on medium-low heat 15 min. or until thickened, stirring frequently. Cool and then refrigerate until ready to use. 

Spoon pomegranate sauce over cheesecakes just before serving; sprinkle with pomegranate seeds.

Blueberry-topped Cheesecake Minis

Blueberry-topped Cheesecake Minis

YIELD: Makes 18 servings

INGREDIENTS:  

1 cup graham cracker crumbs

3/4 cup plus 2 tablespoons sugar, divided

3 tablespoons butter or margarine, melted

3 packages (8 oz. each) Philadelphia Cream Cheese, softened

1 teaspoon vanilla extract

3 eggs

1 cup whipping cream

2 cups blueberries

1 tablespoon lemon zest

DIRECTIONS:

Heat oven to 325° F. Combine graham cracker crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin cups. 

Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts. Bake 25 min. or until centers are almost set. Cool and refrigerate for two hours. Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. 

Top with blueberries and zest.

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