Tags Posts tagged with "Let’s Eat"

Let’s Eat

Frozen Mixed berry Pie

By Heidi Sutton

Memorial Day celebrations should stress-free and these no-bake desserts will give you plenty of time to attend a parade and spend time with family and friends. Fast and fabulous recipes like these assemble in minutes. Here are some delicious choices, courtesy of Eagle Brand.

Fresh Fruit Cream Cheese Pie

Fresh Fruit Cream Cheese Pie

YIELD: Serves 6 to 8

INGREDIENTS: 

1 8-ounce package cream cheese, softened

1 14-ounce can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon vanilla extract

1 9-inch frozen deep-dish pie crust, baked

Fresh fruit (blueberries, strawberries, bananas*)

Seedless red raspberry jam

DIRECTIONS:

Beat cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust. Refrigerate 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam until smooth. Brush berries with jam and serve. Dip the bananas in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

Frozen Mixed Berry Pie

Frozen Mixed berry Pie

YIELD: Serves 6 to 8

INGREDIENTS: 

1  can (14 ounces) sweetened condensed milk (not evaporated milk)

1/2  cup lemon juice from concentrate

1 1/2 to 2  cups assorted fresh berries (raspberries, blueberries, blackberries, etc.)

4 cups frozen light whipped topping, thawed

1 graham cracker crumb crust (9 inches)

DIRECTIONS:

In large mixing bowl, stir together sweetened condensed milk and lemon juice until well combined. Mix in berries. Fold in whipped topping. Spoon into crust. Freeze 5 hours, or until set. Let stand 30-40 minutes before serving. Garnish as desired. Freeze leftovers.

Lemon Raspberry Ribbon Pie

Lemon Raspberry Ribbon Pie

YIELD: Serves 6 to 8

INGREDIENTS: 

1 (10-ounce) package frozen red raspberries, thawed

1 tablespoon cornstarch

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)

1/2 cup lemon juice from concentrate

Yellow food coloring if desired

2 cups (1 pint) whipping cream, stiffly whipped

1 (9-inch) pastry shell, baked

Fresh raspberries for garnish, optional

DIRECTIONS:

In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly, about 20 minutes.

In large bowl, combine sweetened condensed milk, lemon juice and food coloring if desired. Fold in whipped cream. Spread one-third lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture.

Chill thoroughly. Garnish as desired. Refrigerate leftovers.

Frozen Peanut Butter Chocolate Pie

Frozen Peanut Butter Chocolate Pie

YIELD: Serves 6 to 8

INGREDIENTS: 

2  squares (1 ounce each) semi-sweet baking chocolate

1 can (14 ounces) sweetened condensed milk (not evaporated milk)

1/4  cup creamy peanut butter

1 tub (8 ounces) frozen nondairy whipped topping, thawed

1  graham cracker crumb crust (9 inches)

DIRECTIONS:

In large mixing bowl, melt chocolate squares in microwave for 15 seconds, or until completely melted. Add sweetened condensed milk and peanut butter to melted chocolate; mix well. Fold in whipped topping. Spoon into crust. Freeze 6 hours. Garnish as desired. Freeze leftovers.

Chimichurrie Chickpea Salad

By Heidi Sutton

With spring and warmer weather comes salad season, offering a perfect canvas for creating refreshing meals centered around tasty greens, juicy tomatoes and chickpeas. A rich source of vitamins, minerals, and fiber, chickpeas are high in protein and makes an excellent replacement for meat in many vegetarian and vegan dishes. Give your salads an update and create tasty meals fit for the season like this Chimichurri Chickpea Salad and Mediterranean Orzo Salad, courtesy of Culinary.net.

Chimichurri Chickpea Salad

Chimichurrie Chickpea Salad

YIELD: Makes 4 servings

INGREDIENTS: 

1 cup fresh cilantro

2/3 cup fresh parsley

2 tablespoons dried oregano

2 garlic cloves, minced

1/4 cup red wine vinegar

2/3 cup olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1 can (14 1/2 ounces) chickpeas, drained

1 bag baby kale mix

1  cup cherry tomatoes, diced

1 medium avocado, diced

4 tablespoons Avocado Ranch Dressing

DIRECTIONS:

In food processor, combine cilantro, parsley, oregano, garlic, red wine vinegar, olive oil, salt and pepper. Pulse until sauce is smooth. 

Place chimichurri sauce in small bowl with chickpeas; toss to coat. Cover and refrigerate overnight, if possible. 

Divide kale, tomatoes and avocado between four bowls. Top each bowl evenly with marinated chickpeas. Drizzle with avocado ranch dressing and serve.

Mediterranean Orzo Salad

Mediterranean Orzo Salad

YIELD: Makes 4 servings

INGREDIENTS: 

2 cups cooked orzo

2 mini cucumbers, thinly sliced

3/4 cup cherry tomatoes, quartered

1/2 cup canned chickpeas, drained and rinsed

1/2 cup arugula

1/4 cup pitted Kalamata and green olives, cut in half

1/4 cup crumbled feta cheese

1/3 cup Garlic Vinaigrette & Marinade, plus additional for serving (optional)

DIRECTIONS:

In large bowl, combine orzo, cucumbers, tomatoes, chickpeas, arugula, olives and feta cheese. Toss with vinaigrette. Serve with additional vinaigrette, if desired.

Mixed Berry French Toast

By Heidi Sutton

Don’t let Mother’s Day pass by as just another day on the calendar. Make this year’s celebration a true ode to the moms in your life with some extra special touches.

Give her flowers

Flowers are a timeless Mother’s Day gift for a reason. They provide pops of color on dining room tables, kitchen counters, end tables or even nightstands. Consider mom’s favorite spot in the house and place them within eyeshot for a frequent reminder of how much she’s appreciated.

Create a personalized card

Add a special final touch to an already memorable morning with a thoughtful card and handwritten message. Get the kids involved and create a card from scratch with construction paper, colored pencils, markers and more for a homemade gift she’ll cherish. If you didn’t fall from the artistic tree, don’t fret — a store bought card means all the same when paired with a heartfelt message that conveys your love.

Give her the day off

Whether she’s the culinary expert of the home or cooking is usually a team effort, make sure her morning is one of rest and relaxation while you handle kitchen duties from prep to cleanup. There may be no better way to start Mother’s Day than serving Mom some breakfast in bed. A homemade meal before Mom even gets out of bed can set the right tone for a day that celebrates all mothers have done and continue to do for their children.

If Mom loves a traditional hearty morning meal, this recipe for “Mixed Berry French Toast” courtesy of Taste of Home is sure to please.

Mixed Berry French Toast

YIELD: Makes 8 servings

INGREDIENTS: 

6 large eggs

1 3⁄4 cups fat-free milk

1 teaspoon sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1⁄4 teaspoon salt

1 loaf (1 pound) French bread, cubed

1 package (12 ounces) frozen unsweetened mixed berries

2 tablespoons cold butter

1⁄3  cup packed brown sugar

Confectioners’ sugar and maple syrup (optional)

DIRECTIONS:

Whisk together the first 6 ingredients. Place bread cubes in a 13 x 9-inch or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight.

Preheat oven to 350 F. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake French toast, covered, 30 minutes.

In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15 to 20 minutes. If desired, dust with confectioners’ sugar and serve with syrup.

Apple Ricotta Crepes

By Heidi Sutton

There’s perhaps no better occasion to show off your kitchen skills than Mother’s Day, a perfect opportunity to turn the tables on mom and let her relax while you handle cooking duties. A homemade breakfast — or better yet, letting her sleep in for brunch — is a sure way to win her over and show how much you care.

Show your delicate side by working up a batch of Apple Ricotta Crepes, which require a soft touch to cook the light, silky batter to golden perfection. This rendition of the beloved thin pancakes calls for a ricotta spread and apple-cinnamon topping for a delightful pairing of savory and sweet.

If a full Mother’s Day celebration is on the menu, something a bit heartier may be required. A frittata provides the best of both worlds, as it’s a filling meal that’s also easy to make — just let the oven do the work. This Apple, Tomato and Goat Cheese Frittata is no exception as it calls for a handful of everyday ingredients you can whisk together in a cinch. While it’s in the oven (about 30 minutes, give or take) you can put the finishing touches on your last-minute decorations and handwritten cards.

Apple Ricotta Crepes

Recipe courtesy of Envy Apples

Apple Ricotta Crepes

YIELD: Makes 12 crepes

INGREDIENTS: 

Crepes:

1 cup flour

1 tablespoon sugar

1/2 teaspoon salt

1cup whole milk

2 eggs

1 teaspoon vanilla

butter, for cooking

Ricotta Filling:

1 cup ricotta cheese

1 lemon, zest and juice only

2 to 3 tablespoons sugar, or to taste

Apple Topping:

butter

2 tablespoons brown sugar

2 apples, sliced or cubed

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

salt, to taste

maple syrup

 DIRECTIONS: 

To make crepes: In bowl, combine flour, sugar and salt. Add milk, eggs and vanilla then, using whisk, combine thoroughly. Mixture should be silky smooth. Refrigerate.

To make ricotta filling: Combine ricotta, lemon zest, lemon juice and sugar, mix well and set aside.

To make apple topping: In pan over medium heat, heat butter and brown sugar until bubbly and golden. Add apples, cinnamon, nutmeg and salt, to taste; cook over medium-low heat until apples are soft. Turn off heat and finish with maple syrup.

In nonstick pan over medium-low heat, melt small amount of butter. Add one ladle crepe batter, cook until bubbles form, flip and cook until golden. Repeat with remaining batter. Stack crepes to keep warm and soft.

Spread ricotta mixture thinly onto crepes and fold into quarters. Top with apple mixture and serve.

Apple and Goat Cheese Frittata

Recipe courtesy of Envy Apples

Apple and Goat Cheese Frittata

YIELD: Makes 4 servings

INGREDIENTS: 

6 eggs

1 teaspoon hot sauce

2 teaspoons kosher salt

20 turns fresh cracked pepper

1/4 cup whole milk

1 small apple, diced

1/2 cup sundried tomatoes, chopped

4 ounces goat cheese, crumbled

2 tablespoons thinly sliced chives

DIRECTIONS:

Preheat oven to 350 F. In large mixing bowl, whisk eggs, hot pepper sauce, salt, pepper and milk until well combined. Stir in apples, tomatoes, goat cheese and chives until well combined. Using 1/3 measuring cup, spoon frittata mixture into oven-safe large skillet or 9-by-9-inch pan. Bake 25-30 minutes, or until eggs are set. Let cool slightly then serve.

Honey Pecan Swirled Coffee Cake

By Heidi Sutton

This Honey Pecan Swirled Coffee Cake is the perfect addition to your Passover table. Packed with pecans, dried cranberries and chocolate chips, you can enjoy a slice with coffee in the morning or warm with ice cream for dessert in the evening!

Honey Pecan Swirled Coffee Cake

Recipe courtesy of National Honey Board

Honey Pecan Swirled Coffee Cake

YIELD: Makes 8 servings

 INGREDIENTS: 

1 1/4 cups honey, divided

1 cup toasted pecans, chopped

1/2 cup dried cranberries

1/2 cup semi-sweet chocolate chips

2 tablespoons unsweetened cocoa powder

6  eggs, separated

3/4 cup matzo meal

6 tablespoons potato starch

1/2 teaspoon salt

DIRECTIONS: 

In medium bowl, mix together 1/2 cup honey, pecans, cranberries, chocolate chips and cocoa powder.

In separate bowl, combine remaining 3/4 cup honey, egg yolks, matzo meal, potato starch and salt.

In small bowl, beat egg whites until soft peaks form. Fold 1/4 of whites into egg yolk mixture. Mix egg yolk mixture back into remaining egg whites.

Spread 1/3 of batter in greased 9-inch springform pan. Spoon half of pecan mixture on top. Repeat with remaining batter and pecan mixture. With spoon, gently swirl filling into batter.

Bake at 325°F for 45 minutes, or until cake starts to pull from sides of pan and toothpick inserted near center comes out clean. Cool 10 minutes; remove cake from pan and cool on wire rack. Serve warm or at room temperature.

TIP: Strictly kosher kitchens should be sure to use certified kosher for Passover products.

Blueberry Cheese Blintzes

By Heidi Sutton

Filled with ricotta and cream cheese and topped with blueberries and honey, enjoy these delicious blintzes during and even after the Passover holiday!

Blueberry Cheese Blintzes

YIELD: Makes 8 servings

 INGREDIENTS: 

For Blintzes:

4 eggs, lightly beaten

1 cup milk

1/3 cup matzo meal

1/3 cup potato starch

1/4 tsp. salt

1/4 stick butter, for cooking the blintzes

2  tablespoons vegetable oil, for frying

For Filling:

1/4 cup  honey

2 tsp. vanilla

zest of 1 orange

1/8 tsp. cinnamon

4 oz. cream cheese, softened

3/4 cup  ricotta cheese

2 cups (12 oz.)  blueberries, divided

For Topping:

remaining 1 cup blueberries

powdered sugar

honey

DIRECTIONS: 

Whisk together the eggs, milk, matzo meal, potato starch and salt, refrigerate for one hour or overnight. Stir together the honey, vanilla, orange zest, cinnamon, cream cheese and ricotta. Fold in 1 cup of the blueberries. Refrigerate.

Melt the butter and vegetable oil together in a small bowl in the microwave. Heat a large non-stick pan over medium-high heat, swirl a spoonful of the butter and oil mixture over the surface of the pan.

Whisk the blintz batter to recombine then ladle about 2 oz. of the batter into the pan, swirling the batter to cover the bottom of the pan in a thin layer. Cook for about 1 1/2 minutes or until the blintz begins to set and turn golden brown on the bottom. Flip the blintz over with a spatula and cook for an additional minute on the other side. Remove the blintz to a sheet pan and continue to cook all the batter.

Assemble the blintzes by placing 1/4 cup of the filling in the center, fold in both sides and roll up.

Place blintzes in a shallow pan and reheat for 15 minutes in a 350°F oven or you can microwave them for 2 to 3 minutes.

Place two blintzes on each plate and serve with additional blueberries, powdered sugar and honey!

TIP: You can make the blintzes ahead of time and heat them up when you are ready to serve. Also, try different fruit topping combinations like blackberry and raspberry.

Honey Roasted Cherry Tomato Pasta with Kale and Lemon Sauce

By Heidi Sutton

When life gives you lemons, make lemonade. And when life gives you honey, make these delicious recipes, courtesy of the National Honey Board.

Honey Roasted Cherry Tomato Pasta with Kale and Lemon Sauce

Honey Roasted Cherry Tomato Pasta with Kale and Lemon Sauce

YIELD: Makes 4 servings

 INGREDIENTS: 

1 pound cherry or grape tomatoes, halved

2 tablespoons + 1/4 cup olive oil, divided

2 tablespoons honey

4 teaspoons salt, divided

freshly ground pepper, to taste

1 pound of spaghetti

2 cloves of garlic, minced

1 bunch of kale, washed and stems removed

 zest and juice of 2 lemons

1/2 cup grated parmesan, + extra for serving

1/4 cup walnuts, toasted and chopped

salt and pepper, to taste

DIRECTIONS: 

Preheat oven to 400 F. Toss the tomatoes with 2 tablespoons of the olive oil and the honey and sprinkle with 1 teaspoon of the salt and freshly ground pepper. Roast for approximately 10 minutes until the tomatoes soften and begin to caramelize. While the tomatoes are cooking, bring a large pot of water to a boil with 3 tsp. of salt. Add the spaghetti and cook to al dente. Remove the tomatoes from the oven and quickly toss with the garlic.

Drain the pasta, reserving 1 cup of the pasta water. Immediately toss the pasta with the rest of the olive oil, kale, lemon juice and zest. Next, add the tomato mixture and the parmesan. Add some of the pasta water as needed to coat the pasta and create a light sauce. Add salt and pepper to taste. Top with the walnuts and additional parmesan and serve with a Honey Cucumber Salad.

Note: You can use spinach instead of kale if you like and sub any pasta shape you like for the spaghetti.

Honey Cucumber Salad

Honey Cucumber Salad

YIELD: Serves 4

INGREDIENTS:

3 medium English cucumbers, thinly sliced

1/4 cup  honey

1/2 cup  white balsamic vinegar, (can also use white wine vinegar)

1/4 cup  water

1/2  red onion, slivered

1 tablespoon fresh dill, chopped

salt, to taste

DIRECTIONS: 

Place cucumbers in bowl and sprinkle with salt. Toss and set aside. In a small mixing bowl, stir together honey, white balsamic vinegar, water and slivered red onions. Pour the mixture over the cucumbers and toss. Allow the salad to marinate in the refrigerator about 1 hour prior to serving.

Chicken Cordon Bleu

By Heidi Sutton

Did you know that April 4 is National Chicken Cordon Bleu Day? Chicken Cordon Bleu is a classic dish that many associate with fine French cuisine. It features a chicken breast stuffed with ham and cheese, then breaded and pan-fried. 

The name “cordon bleu” literally translates to “blue ribbon” in French. In the 1500s, the Order of the Knights of the Holy Spirit became known as “Les Cordon Bleus.” The knights used a blue ribbon to hang their talisman, and eventually the term became associated with distinction and honor. It was then used in the 16th century to refer to an honor bestowed upon excellent cooks. 

The earliest known recipe for chicken cordon bleu was published in 1950 in a Minneapolis food magazine. It spread across the Midwest over the next decade and was likely rebranded as a French dish due to the fancy name.

Julia Child helped popularize chicken cordon bleu nationwide when she included a recipe in her acclaimed 1961 cookbook Mastering the Art of French Cooking. Her version stuffed chicken with ham and Gruyère cheese, then dipped it in egg and breadcrumbs. This became the standard way of preparing chicken cordon bleu in American homes and restaurants. So while it sounds like an elite French dish, its roots as a breaded, cheese-stuffed chicken cutlet are thoroughly American. 

To celebrate National Chicken Cordon Bleu Day, cook up some delicious chicken cordon bleu for your family to enjoy tonight! 

Bon appétit! 

Chicken Cordon Bleu

Chicken Cordon Bleu

YIELD: Serves 3

PREPARATION TIME:  10 to 15 minutes

INGREDIENTS:

1 package boneless, skinless chicken breasts

6 thin slices of salt-cured Virginia-smoked ham or prosciutto ham

3 slices domestic Swiss cheese or Gruyère cheese

1 whole egg

1/4 cup water

1/4 cup flour

1 cup breadcrumbs

1/2 teaspoon kosher salt

1/2 tablespoon table ground black pepper

1 tablespoon olive oil

DIRECTIONS: 

Slice chicken horizontally without cutting all the way through to create butterfly breast. Place chicken on cutting board with sheet of plastic wrap over top. With meat mallet, gently pound chicken to even thickness of breast. Place two slices ham and cheese on one side of breast and fold back over.

In bowl, whip together egg and water to create egg-wash. On two separate plates, put flour and breadcrumbs. Season flour with salt and black pepper. Carefully dredge chicken first into seasoned flour, then into egg-wash, followed by breadcrumbs.

Heat olive oil in ovenproof sauté pan. Place chicken in pan to brown. Cook for 2 minutes on one side, then flip each breast over. Place pan into oven at 350°F and cook until each chicken breast reaches 170°F internal temperature, about 20-25 minutes.

Double Lemon Cheesecake Bars

By Heidi Sutton

Still on the fence of what to make for Easter dessert? Try this recipe for Double Lemon Cheesecake Bars or add the rich flavor of caramel to your dessert table with a recipe like this No Bake Chocolate Caramel Cheesecake for a tempting, tasty treat.

Double Lemon Cheesecake Bars

Double Lemon Cheesecake Bars

YIELD: Makes 16 servings

INGREDIENTS:

52 vanilla wafers, finely crushed (about 2 cups)

3 tablespoons butter or margarine, melted

4 eggs, divided

4 packages (8 ounces each) cream cheese, softened

1 3/4 cups sugar, divided

3 tablespoons flour

1 tablespoon lemon zest

1/3 cup lemon juice (about 2 lemons), divided

1/2 teaspoon vanilla

2 tablespoons cornstarch

1/2 cup water

DIRECTIONS: 

Heat oven to 325°F. Line 13-by-9-inch pan with parchment paper, with ends of paper extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minutes. 

Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.

Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours. Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of hot cornstarch mixture.

Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Garnish with 1/2 cup blueberries, lemon peel and fresh mint leaves. Use parchment handles to remove cheesecake from pan before cutting to serve.

No Bake Chocolate Caramel Cheesecake

No Bake Chocolate Caramel Cheescake

YIELD: Makes 8 to 10 servings

INGREDIENTS:

10  graham crackers, crumbled

7 tablespoons butter, melted

1/4 cup sugar

1 tablespoon cinnamon

caramel sauce, divided

16 ounces cream cheese

7 tablespoons powdered sugar

1 cup whipping cream

chocolate covered caramels like Rolo

DIRECTIONS: 

Place graham crackers in re-sealable plastic bag. Using rolling pin or soup can, roll graham crackers into fine crumbs.  

In medium bowl, add cracker crumbs, melted butter, sugar and cinnamon; stir until combined. Press into bottom of pie plate. Drizzle caramel sauce over crust; set aside.

In medium bowl, combine cream cheese, powdered sugar and whipping cream. Pour over graham cracker crust. Refrigerate 24 hours. Place chocolate caramel candy pieces around pie. Drizzle with caramel sauce.

Easter Mini Cheesecakes

By Heidi Sutton

From full-course brunches to simple sit-down dinners, Easter celebrations are a time to enjoy family, friends and the delicious tastes of spring. However elaborate the festivities, a rich and creamy dessert is the perfect finale to any Easter gathering. These fresh dessert ideas feature everyone’s favorite indulgence — cheesecake — along with other lively flavors, such as blueberry and coconut. Desserts this delicious will have your guests hopping up for seconds. 

Blueberry Streusel Cheesecake

Blueberry Streusel Cheesecake

YIELD: Makes 16 servings

INGREDIENTS:

1 1/2 cups plus 3 tablespoons flour, divided

1 1/3 cups sugar, divided

1/2 teaspoon ground cinnamon

3/4 cup cold butter, cut up

4 packages (8 ounces each) cream cheese, softened

1 tablespoon vanilla extract

1 cup sour cream

4 eggs

2 cups fresh blueberries

DIRECTIONS: 

Heat oven to 325°F. Mix 1 1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup; press remaining onto bottom of 9-inch springform pan. Bake 25 minutes or until lightly browned.

Beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each just until blended. Pour over crust. Top with berries and reserved crumb mixture. Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Garnish with additional berries or cinnamon just before serving.

Easter Mini Cheesecakes

Easter Mini Cheesecakes

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 cream cheese, softened

1 teaspoon vanilla

3 eggs

1 cup plus 2 tablespoons coconut, toasted

54 speckled malted milk eggs (9 ounces)

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, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts. Bake 25 to 30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.

Top each cheesecake with 1 tablespoon coconut; shape to resemble bird’s nest. Fill with malted milk eggs.

Note: To soften cream cheese, place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on high 10 seconds or just until softened. Add 15 seconds for each additional package of cream cheese.