*Makes about one dozen rolls
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour
*Can freeze the rolls after baking - microwave on high for 2 minutes before serving.
|I recently came across this recipe in the Eating Better America newsletter and had to try it out when we had company tonight. YUM. :) It was rich and creamy, and just the right portion size for a post-dinner sweet treat. And best of all, it was easy to make!|
For the original recipe, click here.
|12||foil baking cups|
|12||thin chocolate wafer cookies (from 9-oz package), crushed (2/3 cup)|
|12||oz 1/3-less-fat cream cheese (Neufchâtel), softened|
|1/4||cup unsweetened baking cocoa|
|1||oz bittersweet or semisweet baking chocolate, melted|
|1/3||cup fat-free hot fudge topping|
|Fresh raspberries, if desired (I used strawberries)|
|1.||Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup.|
|2.||In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.|
|3.||Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.|
|4.||To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator.|
(this picture is courtesy of homebasedmom.com)
Want a quick, foolproof cheesy bread?? This is for you! I really wanted to make rolls for dinner last night, but didn't want the whole rise and roll mess. I stumbled across this on yourhomebasedmom.com, and DANG was it good! :) SO cheesy and EASY! Click here to see the original recipe.
3 ounces Parmesan cheese, shredded on large holes of box grater (about 1 cup)
3 C (15 ounces) all-purpose flour
1 Tbsp baking powder
1/4 tsp cayenne pepper
1 tsp salt
1/8 tsp black pepper
4-5 ounces sharp or extra-sharp cheddar cheese, cut into ½-inch cubes
1 1/4 C milk
3 Tbsp butter, melted
1 large egg lightly beaten
3/4 C sour cream
Adjust an oven rack to the middle position in the oven and preheat oven to 350 degrees. Spray a 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle 1/2 cup of the Parmesan cheese evenly in bottom of pan.
In a large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in cheddar cheese cubes, breaking up clumps, until cheese is coated with flour. In a medium bowl, whisk together milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with a rubber spatula. Sprinkle remaining 1/2 cup Parmesan evenly over surface.
Bake until deep golden brown and toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes. Cut into slices and serve.
****my notes to this...I put too much parm. cheese on mine, so it was a little hard to cut. Now I know, more cheese is not necessarily a better thing. :) I also didn't have cubed cheese, so I had to use the shredded I had on hand. It was still delicious, but I can't wait to make this again with yummy big pockets of cheese. I am sure it will top the charts with this!