Category: Kitchen

Andes Mint Mini Cheesecakes

A perfect, sweet little bite!

Nonstick baking spray
1 1/4 cups chocolate graham cracker crumbs
2 tablespoons sugar
4 tablespoons butter melted
2 (8 ounce) boxes of cream cheese softened
1/4 cup plus 2 tablespoons sugar
1 egg
1 teaspoon mint extract
4 drops green food coloring
1 1/4 cups chocolate chips
15 Andes mints coarsely chopped.
Click HERE for the instructions

Strawberry Crunch Cheesecake Cones

Oh so fancy!

Waffle cones
Fresh strawberries
Coolwhip 8 oz.
For the crumbs:
Crushed golden Oreos
Butter
Strawberry jello 3 oz.
For the filling:
16 ounces cream cheese (softened)
½ cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Cool whip 8 oz
For the glaze:
1 1/2 cups powdered sugar
3-5 tablespoons heavy cream
1/2 teaspoon vanilla extract

Click HERE for the instructions

Chocolate Covered Pretzel Fowers

Welcome Spring with a Sweet Crunch!

Chocolate Melts (assorted spring colors) You’ll need approximately 12 oz. for 1 dozen chocolate covered pretzel flowers  – I used 3 colors, but you could stick with one color if you want
1 dozen yellow chocolate melts 
Approximately 48 mini twist pretzels
A glass microwave-proof bowl
Silicone Spatula
A fork
Wax Paper
Optional Paper Straws, cut out paper leaves and glue to make the Pretzel Treats into Pretzel Pops

Click HERE for the instructions