Red Velvet Oreo Cheesecakes

Make these and you’ll just become a dessert rock star.

Red Velvet Oreo Cheesecakes

12 red velvet oreos
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 1/2 tbsp unsweetened cocoa powder
2 large eggs, room temperature
1 1/2 tsp pure vanilla extract
1 1/2 tsp red food coloring
whipped cream, and sprinkles, optional

Directions:
Preheat oven to 350°F. Line 12 standard muffin cups with paper liners and place one Red Velvet Oreo cookie into the bottom of each muffin cup. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese until smooth.
In a small bowl, whisk together the sugar and cocoa powder and then add the mixture to the cream cheese and mix until thoroughly combined.
Add eggs one at a time, making sure to scrape the sides and bottom of the bowl before and after each egg.
Add vanilla extract and red food coloring and mix until combined.
Use a large cookie scoop (about 3 tablespoons) to scoop the cheesecake batter into each muffin cup.
Bake in preheated oven for 18-20 minutes, or until cheesecakes appear to be set. Remove pan to a cooling rack and allow the cheesecakes to cool completely. Refrigerate cheesecakes for at least 4 hours or overnight.
If desired, top with whipped cream and sprinkles before serving.

Make Your Own Cleaners

Crustless Quiche with Spinach and Swiss Cheese

Quiché is quite decadant. And, with this delicious crustfree recipe you can indulge with out the guilt.

Crustless Quiche with Spinach and Swiss Cheese

Ingredients:
Nonstick cooking spray
6 large eggs
¼ cup heavy cream
½ teaspoon minced garlic
3⁄4 teaspoon salt
¼ teaspoon black pepper
1⁄8 teaspoon nutmeg
1 (10-ounce) bag frozen chopped spinach, thawed and drained
2 cups shredded Swiss cheese
1 cup diced cooked bacon
1/4 cup diced red bell pepper
1/4 cup diced yellow onion 

Directions:
Preheat the oven to 350°. Spray an 8-inch square baking dish or 9-inch pie pan with nonstick cooking spray.

Whisk together the eggs, heavy cream, garlic, salt, pepper, and nutmeg.

Fold the spinach, Swiss cheese, bacon, onion and bell pepper into the egg mixture and then pour all into the prepared baking dish.

Bake 40 minutes, or until the top of the quiche is golden brown and a toothpick inserted into it comes out mostly clean. Let cool 5 minutes before serving warm, or serve chilled, if desired.

James 1:12

It is easy to make a profession of faith. But the real test comes when God asks us to lay our dearest treasures on the line.

In most cases people feel they should be rewarded when they do the right thing? So, faith meets its toughest test when we feel that the Lord has not rewarded our faithfulness.

You may feel this way when you faced with giving back something that you feel God has given you.

We need to learn to see this test as an opportunity to demonstrate our faith in the One who always keeps His promises—even when we don’t understand.

Blessed is the man that endureth temptation: for when he is tried, he shall receive the crown of life, which the Lord hath promised to them that love him. -James 1:12

Apricot Balls

Pepperoni Chips and Easy Cheese Crackers

It’s no secret that cheese and pepperoni are star-crossed lovers and here's a delicious way for you to enjoy the love affair.

Pepperoni Chips and Easy Cheese Crackers

Ingredients:
Pepperoni Chips:
6 ounces thin-sliced pepperoni

Cheese Crackers:
2 slices cheddar cheese
½ teaspoon salt
1⁄8 teaspoon chili powder
1⁄8 teaspoon garlic powder

Directions:

Pepperoni Chips:
Preheat the oven to 425°F. Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes.

Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy.

Easy  Cheese Crackers:
Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Stack the slices of American cheese and cut them into 16 very small squares.

Separate the cheese squares and transfer them to a small bowl. Add the salt, chili powder, and garlic powder, and toss to combine.

Arrange the 32 cheese pieces in 4 rows of 8 on the parchment paper-lined baking sheet, leaving as much space in between each as possible.

Bake until they puff up, are well browned (almost burnt), and crispy, about 7 to 8 minutes. If undercooked, they’ll be soggy, so don’t be afraid to check them and put them back in for more time, if needed.

Cool the crackers completely before serving since they will crisp up as they cool. Store on the counter in an airtight container for as long as a few days.

Foil Organization