Mini Honey Cheesecakes

Cheesecake blog.jpg

OMG, I am so excited to say I have found a great new way to use Honeyville jams and whipped honey! These mini honey cheesecakes are perfect for any occasion and people can top with their favorite toppings! I was so excited when I realized that I could use Honeyville jams as a topping too. Lily wanted blueberry peach butter, Frank wanted chocolate buzz honey sauce, Alice wanted mountain peach whipped honey, and I wanted cherry rhubarb jam! Everyone was able to have everything they wanted, it was awesome!! I also recommend using Honeyville whipped honey caramel sauce too! SO YUMMY!

Ingredients:

Crust:

9-Graham crackers

¼ tsp- Sea salt

1 tsp-Ceylon cinnamon

1/3 cup- Butter

¼ cup- Honey

Filling:

16 ounces- Cream cheese

½ cup- Honey

2 eggs

1 tsp.-Vanilla extract

Directions:

*Set out the cream cheese half an hour before you start, this way the filling will be less lumpy*

-Heat the stove to 350 degrees; put a bread loaf pan into the oven with about 2 cups of water into the oven. This will add moisture to the cooking process to prevent the cheesecake from cracking.

-Take the graham crackers and mash them up into tiny pieces or grind them in a blender. Add the sea salt and the cinnamon until thoroughly mixed. Melt the butter; add the butter and the honey to the graham cracker mixture and then mix thoroughly.

-Pull out 12 muffin tins and then line them with cupcake liners and spray with your favorite cooking spray. I really love to use FSC certified baking cups because I don’t have to spray them. Put about 1 1/2 TBSP of graham cracker mixture into each cup.

-Put the cream cheese into a mixer and start mixing; then add the eggs and mix together, scrap down the sides. Add the honey and vanilla mix together and scrap down the sides again. Mix one more time to make sure everything is mixed together.

-Put the filling on top of the graham cracker crust; fill all of the muffin cups evenly until the mixture is all used. Do not over fill the cupcake cups. It will puff up while cooking, but does not over flow.

-Cook the cheesecakes for about 35-40 minutes. Pull out of the oven and place on a hot pad to cool for 15 minutes. Transfer the cheesecakes to the fridge and let chill for about 4 hours.

-Serve with a variety of toppings so everyone can enjoy their favorite cheesecake!

Tips:

  • Set out chocolate chips, whipped cream, and nuts for toppings
  • Use fresh fruit like raspberries and strawberries
  • Use orange blossom, blueberry blossom, or raspberry blossom honey for a fruity flavor
Advertisements

Honey Foil Packets

 

Honey Chicken Packets

Do you ever struggle to make a dinner where each person likes something different?

We have the solution; try honey chicken packets! Each person can choose their own sauce and vegetables. What makes this even more awesome is it is all done at the same time; there is no need to cook several different meals! This is an excellent recipe to use for Honeyville whipped honeys and sauces too!

Our favorite Ingredients:

Chicken breasts

Carrots

Green, orange, red, or yellow bell peppers

Celery

Onions

Potato

Enough to drizzle on the breast-Coconut oil or favorite sauce

Salt and Pepper to taste

Directions:

Preheat the oven to 400 degrees Fahrenheit. Cut up carrots, peppers, celery, onions, and potatoes into slices; try not to cut them to thick or they won’t cook thoroughly. Using heavy duty foil; you will need approximately 24 inches of foil, fold the foil in half, and spray the foil with cooking spray or brush oil. Place the chicken and a ½ cup of sliced vegies onto the foil. Drizzle honey, oil, or BBQ sauce on top and salt and pepper to taste. Then fold the sides of the foil up to where they are touching, fold the edges together and fold several times. Then take the sides and fold together to make into a sealed pocket. Bake on a baking sheet for 15 minutes for small breasts, 20 for medium, and 25 minutes for large breasts on each side. Pull one out of the oven and make sure the breasts have reached the internal temperature of 165 degrees Fahrenheit. Take them out of the oven and cut open the end of the packet and pour onto the plate or place the whole packet on the plate and open them at the table. ENJOY!

Tips:

  • If do not want to have sauce; add an ice cube inside the packet.
  • Can be cooked on the BBQ grill
  • Can use Patty’s Jalapeno jams in the packet
  • Can use Eggplant to substitute for the chicken