By Debbie Gregory.

Here is another wonderful holiday recipe for Hot Cocoa Cheesecake Minis.   These are a simple no fail mini cheesecake that anyone can make.  You might even be inclined to add a splash of Irish Cream liqueur too or skip it if you are making for children.  Please let us know if you enjoyed this and send us your favorites.

Ingredients:

• 10 Oreo (or other chocolate sandwich) cookies, crushed finely in a food processor
• 1 tablespoon butter, melted
• 2 pkg (8 ounces each) Philadelphia Cream Cheese, softened at room temperature for 20 minutes
• 1/2 cup plus 1 teaspoon sugar, divided
• 1/4 cup plus 1/2 teaspoon unsweetened cocoa powder, divided
• 1/4 cup Bailey’s Original Irish Cream Liqueur (optional if no children)
• 2 large eggs

For Decorating: 

• 2 ounces semisweet chocolate(for the chocolate handles
• 3/4 cup heavy cream
• 1/2 cup mini marshmallows

Instructions:

1. Preheat your oven to 325°F with a rack in the center position. Line a 12-cup muffin pan with paper liners and set aside.
2. Combine the cookie crumbs and melted butter; press onto bottoms of 12 paper-lined muffin cups. Bake for 8 minutes. Allow to cool completely.
3. Beat cream cheese, 1/2 cup sugar, and 1/4 cup cocoa powder in a stand mixer fitted with a paddle attachment (or using a hand-held mixer) until blended. Mix in the Bailey’s Irish Cream, if using. Add the eggs, one at a time, mixing on low speed after each just until blended. Do not over mix. Distribute the batter evenly among the cookie crust cups.
4. Bake for 22 to 25 minutes, or until the centers are almost set. Place on a rack and cool completely. Refrigerate for two hours.
5. Meanwhile, line a baking sheet with parchment paper. Place the semisweet chocolate in a heatproof bowl and melt in the microwave using 30 seconds intervals, stirring with a spatula after each interval. Spoon the chocolate into a resealable Ziploc bag. Cut a very small piece off one bottom corner of the bag; pipe the chocolate into 12 small ‘C’ shapes, resembling cup handles, onto the lined baking sheet. Freeze until solid and ready to use.
6. Remove the liners from the cheesecakes. Beat the cream and remaining teaspoon of sugar in a separate medium bowl with a mixer on high speed until soft peaks form; spoon onto the cheesecakes. Dust with remaining cocoa powder; top with marshmallows. Gently press the chocolate handles into the side of each cheesecake.

A few words of wisdom on this recipe:

• You can top with a dollop of whipped cream , mini marshmallows and a light dusting of cocoa powder to make them festive – when in doubt add a topping
• You will need to set aside 2 hours for chilling in the fridge but the actual assemble and bake time is less than one hour
• Bring your cream cheese to room temperature by leaving it out for 20 minutes or so on the counter before mixing
• Before you add the eggs, beat the cream cheese and sugar until there are not any lumps
• Add your eggs slowly and mix just until combined being careful not to over mix
• You can make a lower fat version substitute low fat cream cheese with it being softer

ENJOY!

By Debbie Gregory.

This is a wonderful meal to make for the holidays, especially Christmas brunch.   There is just something about lazy mornings when you can stay in your pajamas, sip coffee or tea and be together with the ones you love.   You can put in the ingredients you love and do the preparation the night before, refrigerate and then let your oven do the heavy lifting.

You will need a 3 Quart  Pyrex Glass or Corning-ware Casserole (2” deep – 9” x 13”)

Spray with cooking spray or butter it so nothing sticks.

Ingredients:

• Eggs – 8 to 12 non-hormone cage free eggs are best or 4 to 6 eggs and a small carton on Egg Beaters
• 1 Cup Onion – you can use red, sweet vidallia, white or mix and match
• Peppers –  5 Cups – Green, Red, Yellow, Orange – mix and match your favorites
• 1 package frozen hash brown patties – with 8 to 12 in the package
• One fourth to one half cup milk for mixing
• Sausage, Ham, Bacon – your preference or mix and match
• Cheese – 16 ounces of graded cheese – cheddar, jack, pepper jack or any you like and you can combine favorites
• Salt, pepper, garlic powder and the seasoning you enjoy in egg dishes
• If you must have it with a kick and spicy – you can add sliced jalapeños and hot sauce but taste it without first

Preparation:

• In a skillet lightly saute onions and peppers until they are a bit soft – then set aside
• In a skillet brown your choice of bacon, sausage or ham or combine them
• In a mixing bowl beat your eggs, add your seasonings, egg beaters and milk and set aside
• Take your greased casserole dish and place 8 to 10 hash brown patties on bottom to cover it
• Place a layer of your meats
• Place a layer of your onions and peppers
• Place a generous layer of your cheese
• Add another layer or combine the ingredients if your casserole dish is filling allowing room for egg mixture
• Pour you egg mixture over layers
• Wrap in foil and refrigerate overnight or not

Preheat your oven to 350 degrees.

Put a large tray or cooking dish under your casserole dish to catch any drippings and this helps maneuver as your casserole dish is heavy.

Before you pop in oven, add one more generous layer of cheese.

Cover tightly with foil.

Bake for 30 minutes and then check and uncover and bake another 15 minutes.

Let it cool at least 30 to 45 minutes before serving and cut generous servings.

I like to serve this with a berry salad with strawberries, blueberries, raspberries, and blackberries (and you can add any other fruits you enjoy along with cinnamon coffee cake or buns) and maybe your favorite champagne or mimosas with orange juice.

This is ever so delicious and filling.   The rest of the day you will not be too hungry and will eat lightly.

Bon Appetite!