They supplied the hot dogs and beer.
My contribution, mini-cheesecakes.
Recipe:
Make a crust with either crushed graham crackers or Nabisco chocolate wafer cookies and melted butter.Preheat the oven to 350. Line mini-muffin pans with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the cookies. Add the butter and process until fine crumbs form. Spoon the cookie crumbs into the prepared baking cups and press to compact. Bake for 5 minutes, or until almost set. Leave the oven on.
Meanwhile, in a medium bowl, beat 16 oz. cream cheese (at room temperature) and 1/4 cup sugar at medium speed until smooth. Then add 2 large eggs and 2 teaspoons vanilla and beat until smooth. Pour the cheesecake batter into the baking cups. Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set. The cheesecakes can be refrigerated for up to 4 days.
1 comment:
Hey - I bought the platter! I mean, you'd think that would've earned me a fifth of July cheesecake, but nooooo....
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