Mini Cheesecakes

Well, since the theme for this month's Supper Club was based on our Diva name, I got to bring dessert! I turned to Pinterest, of course, and found these delicious little cheesecakes that were a cinch to make and perfect for sharing. Also, did I mention that they aren't too terribly bad for you either?!? You can't beat that!

Ingredients
3/4 cups graham cracker crumbs (or Oreos, I suppose!)
2 tbsp. butter, melted
2/3 cup low fat cream cheese
6 tbsp. fat free cream cheese
3 tbsp. lemon juice
2 large egg whites
1 1/2 tsp. vanilla extract
1/2 cup sugar
3/4 cup light fruit pie filling, any flavor you want

Directions
Place 12 cupcake liners in a cupcake pan. Preheat oven to 375 degrees.

In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tbsp. of mixture into bottom of each cupcake liner and press down gently; refrigerate until ready to use.

In a medium bowl, with an electric mixer, beat both types of cream cheese until fluffy. Add in lemon juice, egg whites, vanilla and sugar; beat until smooth.

Spoon cream cheese mixture evenly into cupcake liners; bake until set, about 15 minutes. Remove from oven and allow to cool.

DO NOT BE LIKE MR. DESSERT DIVA AND BEGIN EATING THE CHEESECAKES NOW. THEY ARE WARM AND DO NOT HAVE THE FRUIT ON TOP. THEY ARE NOT GOING TO BE VERY GOOD. ALSO, DO NOT ASK DESSERT DIVA WHY HER CHEESECAKES AREN'T VERY GOOD, AT THIS POINT. THAT WILL NOT SCORE YOU ANY POINTS.

OK, I'm glad I got that off my chest. :)

Top each cheesecake with 1 tbsp. of pie filling. I used cherry and blueberry, but use whatever makes you happy here. They will be delicious...I promise! Enjoy!

Source: www.recipe-diaries.com

Chimichurri Sauce

What do you get when you combine cheese, wine, sauce, dessert, gourmet fanciness, and down home goodness? You get a group of awesome ladies going into their 4th year of monthly gatherings of meals, wine, and laughter. I can't imagine life without these girls!

Our theme this month is a meal inspired by our diva name. Since I am Saucy Diva, I am sharing a recipe for homemade chimichurri sauce. Chimichurri sauce is great because it can go on pretty much anything! I will be serving on top of grilled steaks, but you can also use it on chicken, salmon, in salads, on tacos, or just dip your chips in it.

Ingredients:
1/2 cup finely chopped cilantro leaves (about 1 cup before chopping)
1/2 cup finely chopped flat leaf parsley leaves (about 1 cup before chopping)
2 T minced garlic
3 T fresh lemon juice
2 tsp. red wine vinegar
1 tsp. cayenne pepper (or less, if you're a wimp like me)
1 tsp. ground cumin
1/2 cup olive oil

Preparation:
1. Finely chop the cilantro, parsley, and garlic, either by hand or in a food processor with steel blade. I HIGHLY recommend the food processor. It is a lot of chopping, especially if you're making a big batch. Which you should. Because this stuff is awesome!

2. Put ingredients into a bowl and add lemon juice, red wine vinegar, cayenne pepper and cumin and stir to combine. Then stir in olive oil until mixture is well blended.

3. Let sit at room temperature at least 15 minutes before serving. Store left over sauce in the fridge.

Cheesy Chicken & Stuffing By: The BIG Cheese

Here I, The Big Cheese, sit at a local library...trying not to think of cheese. What's the use?!

Searching around for the healthiest/cheesiest recipe I could find. I found this recipe at http://www.emilybites.com/2012/03/cheesy-chicken-stuffing.html



* I cut her recipe in half, just FYI *

Ingredients:
4 thin boneless skinless chicken breast cutlets
3 slices 2% reduced fat Swiss cheese
1/4 cup milk
1/2 can of Campbell’s cream of chicken soup
1/2 box of chicken flavored stuffing mix (such as Stove Top)
1/4 stick of butter, melted

Directions:
1. Preheat oven to 350 degrees. Lightly mist your baking dish.
2. Place the chicken breasts in a single layer across the bottom of the baking dish. Tear the cheese slices into pieces and use them to cover the breasts.
3. In a medium bowl, mix together the milk and cream of chicken soup until combined. Pour over the tops of the chicken.
4. In a large bowl, stir together the stuffing mix and melted butter until stuffing is coated. Sprinkle the stuffing mix over the tops of the chicken.
5. Place in the oven and bake uncovered for 35-40 minutes.

YummmmmmmmmmmmmmmO!

Garlic Chicken with White Wine Sauce

Recipe adapted from www.simplyrecipes.com

Ingredients
• 2 chicken breasts & 2 drumsticks (or whatever chicken pieces you prefer)
• Salt and freshly ground black pepper
• 1 whole head of garlic, cloves separated but not peeled
• Olive oil
• About 1 cup white wine,
• Tarragon
• Thyme

Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Leave peel on.**

Pat the chicken pieces dry and sprinkle pieces generously with salt and pepper.

Heat 3 Tbsp. olive oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high. Brown the chicken pieces on all sides. Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned.

Add a little more olive oil to the pan if necessary. Add the garlic and sauté until golden brown, about 3 minutes. Add the wine and the herbs. Bring to a boil. Add the chicken pieces. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through. Move the chicken pieces from top to bottom every 5 minutes for about 20 minutes. Chicken is done when a meat thermometer inserted into thickest part reads 180°F for thighs and 170°F for breasts.

Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken.

Serve alone or with rice, noodles, baked or mashed potatoes.

**Leaving the peels on the garlic is traditional in Mexican cooking. The peels do have flavor, much like the shells of shrimp. You don’t eat them, but when the dish is done, the garlic just slips out of them.