Cheesyartichokecups Recipes

CHEESECAKE CUPS

Cheesecake Cups image

Delicious, quick cheesecake cups in easy one-man portions!

Provided by Amanda

Categories Desserts Cakes Cupcake Recipes Cheesecake

Time 35m

Yield 16

Number Of Ingredients 5

Ingredients

16 vanilla wafer cookies
1 (8 ounce) package cream cheese, softened
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin tin cups with cupcake liners.
Place 1 cookie in the bottom of each cupcake liner.
Beat cream cheese and sugar together in a medium bowl using an electric mixer until creamy. Beat in eggs and vanilla extract until smooth. Pour batter over the wafers in the cupcake liners.
Bake in the preheated oven until golden and set, about 15 minutes.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 14.1 g, Cholesterol 38.7 mg, Fat 6.7 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 3.6 g, Sodium 68.6 mg, Sugar 9.5 g

CHEESESTEAK

Cheesesteak image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 25m

Yield 4 sandwiches

Number Of Ingredients 7

Ingredients

2 tablespoons grapeseed oil
2 cups thinly sliced yellow onions
Salt and freshly ground black pepper
4 tablespoons unsalted butter, softened
Four 9-inch sub rolls
2 pounds shaved beef steak, such as rib-eye or sirloin
12 thin slices provolone

Steps:

In a large saute pan or griddle, heat the oil over medium-high heat for 1 minute, and then add the onions, 1 tablespoon salt and 1 teaspoon pepper. Cook the onions until caramelized, stirring throughout the process, 5 to 6 minutes. Remove and keep warm.
Spread the softened butter on the interiors of the rolls and cook, butter-side down, on a griddle until browned, 1 to 2 minutes. Remove the rolls, add the raw steak to the griddle and sprinkle with salt and pepper. Cook briefly, shredding the meat into small pieces with two metal spatulas. Add the onions and cook for 2 minutes.
Portion the meat into four piles, and top each pile with 3 slices of the provolone. Continue to cook until the cheese melts (putting on the lid and adding a little water to the pan can help with this step). Cover each pile with a browned roll, and slide a spatula under the meat to pick it up with the roll.

CHEESY ARTICHOKE CUPS

Cheesy Artichoke Cups image

Make and share this Cheesy Artichoke Cups recipe from Food.com.

Provided by cookiedog

Categories Vegetable

Time 29m

Yield 24 appetizers

Number Of Ingredients 7

Ingredients

24 small about 3-inch square wonton wrappers
2 (6 1/2 ounce) jars marinated artichoke hearts, drained
1/2 cup mayonnaise
1/4 cup shredded parmesan cheese
1 garlic clove, pressed
1/3 cup sliced pitted ripe olives
1/4 cup chopped red bell pepper

Steps:

Preheat oven to 350°F
Press wonton wrappers into lightly greased mini-muffin cups.
Pat artichoke hearts dry; chop and place in medium bowl. Add mayonnaise, cheese, and garlic; mix well. Stir in olives and bell pepper.
Spoon into prepared muffin cups.
Bake 12-14 minutes or until lightly browned. Remove from oven; cool in pan 2 minutes before carefully removing from pan.
Serve warm.

Nutrition Facts : Calories 57.3, Fat 2.3, SaturatedFat 0.5, Cholesterol 2.9, Sodium 127.5, Carbohydrate 7.8, Fiber 1.1, Sugar 0.5, Protein 1.8

CHEESE CRISPIES

Cheese Crispies image

For years I've taken these crispy, crunchy snacks to work. They get high marks from everybody in the teachers lounge. -Eileen Ball, Cornelius, North Carolina

Provided by Taste of Home

Categories Snacks

Time 30m

Yield about 4-1/2 dozen.

Number Of Ingredients 7

Ingredients

1 cup unsalted butter, softened
2-1/2 cups shredded extra-sharp cheddar cheese
2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2-1/2 cups Rice Krispies
Pecan halves, optional

Steps:

Beat butter and cheese until blended. In another bowl, whisk flour, salt and cayenne; gradually beat into cheese mixture. Stir in Rice Krispies. If necessary, turn onto a lightly floured surface and knead 4-6 times, forming a stiff dough., Divide dough in half; shape each into a 7-in.-long roll. Wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment-lined baking sheets. If desired, top each slice with a pecan half. Bake until edges are golden brown, 14-16 minutes. Remove from pans to wire racks to cool. To Make Ahead: Dough can be made 2 days in advance. Freeze option: Freeze wrapped logs in an airtight container. To use, unwrap frozen logs and cut into slices. Bake as directed.

Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 73mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

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