Individual Lemon Cheesecakes

My son's girlfriend, Lily made these for Thanksgiving. I couldn't get enough of them. They're light, lemony and delicious. This recipe is so versatile, you can change the toppings or the crust! I made a raspberry coulis for the topping.  Bet you can't eat just one!!!!

Individual Lemon Cheesecakes
Recipe Courtesy of Joy of Baking 

1 cup (100 grams) graham wafer crumbs or crushed digestive biscuits
1 tablespoon (15 grams) granulated white sugar
4 - 5 tablespoons (55-65 grams) butter, melted

 Filling: 2 - 8 ounce (454 grams) packages of full fat cream cheese, room temperature
2/3 cup (130 grams) granulated white sugar
1/8 teaspoon salt
2 large eggs, room temperature
1 teaspoon pure vanilla extract
 1/2 teaspoon grated lemon zest
 1/2 cup (120 ml) sour cream, room temperature (I used greek yogurt)

 Cheesecakes: Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the center of the oven. Line 12 muffin cups with paper liners. (Can also use silicone baking cups.) For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling. For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups. Bake for about 18 - 22 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight). To serve, gently peel off the paper liners and place on your serving plate. Serve with strawberry or raspberry sauce, fresh berries, or drizzle with melted chocolate. These cheesecakes can be covered and stored in the refrigerator for several days. Makes 12 individual cheesecakes.

I am linking this to On The Menu Monday, Miz Helen's Full Plate Thursday and Foodie Friday.

Caramel Pretzel Magic Bars

Does it seem like all I have posted lately are sweet recipes? Whenever there's a food day at Tim's office, I take that opportunity to try a new recipe and of course, they are always for sweets! Not sure his coworkers would appreciate vegetables or a salad for food day!!!

I have always enjoyed the combination of sweet and salty.  After eating something sweet, I often want something salty.  Unfortunately, that can become a vicious circle that leads to eating too many sweets. 

I had no idea you could buy caramel bits!!!  They were about the same price as a bag of caramels and so much easier than unwrapping all of those caramels.  These bars remind me of Magic Bars and like Magic Bars, they are so good. 

Caramel Pretzel Magic Bars

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 1/2 cup graham cracker crumbs
• 6 Tbsp butter, melted
• 1-14oz can sweetened condensed milk
• 50+ pretzels
• 20 caramels, unwrapped & cut in fourths (*They now sell caramel bits at the store near the chocolate chips!  So much easier than unwrapping & cutting up caramel squares.  I would try 1 cup of caramel bits if you aren't using the squares.)
• 1 cup milk chocolate chips
• 1 cup sweetened coconut flakes

1. Mix graham cracker crumbs with melted butter.  Press in a sprayed 13x9in pan.
2. Pour about half the can of condensed milk over crust.
3. Layer your pretzels as close together as you like over the condensed milk/crust.
4. Sprinkle caramels, chocolate chips, & coconut flakes.
5. Pour remaining half of condensed milk on top.
6. OPTIONAL:  Break up some extra pretzels to put on top, with a few extra chocolate chips so you can see all the colors above the condensed milk.
7. Bake at 350*F for 20-30 min until lightly brown.  Let cool completely before cutting & serving.

I am linking this to On The Menu Monday, Miz Helen's Full Plate Thursday and Foodie Friday!!!

Lucky Leprechaun Bark

Happy St. Patrick's Day!!  Earlier today when I went to the grocery store, the cashier said people had been buying beer since 6:00 a.m. this morning!! 

Not being a big beer drinker, I am celebrating St. Pat's Day with this Leprechaun Bark.  I am sure you've seen these bark recipes out on the blogsphere.  There's one for every holiday.  They're fun and easy to make!

Following the recipe, I didn't think there were enough cookies on the cookie sheet.  I doubled the amount of cookies .  In hindsight, I think maybe one and a half would have been just right.  Because I had so many cookies my melted chocolate didn't spread out evenly, so I used a spatuala to even it out.  Like most recipes, I learned something for the next time I make it and there will be a next time!!!

Lucky Leprechaun Bark
Your Homebased Mom

14 whole Mint Girl Scout Cookies, broken up. 1 1/2 C pretzels, broken into pieces.  I used the small stick pretzels.
1 lb. Milk Chocolate Bark, almond bark or melts found in the bulk food section
1 C Green M & M's (the new mint flavor are all green!)
Green and White Sprinkles

Cover a large cookie sheet with wax paper.  Spread broken cookes, pretzels and about 3/4 C of the candy corn onto the waxed paper.  Place white chocolate in a container and microwave for 1 1/2 minutes.  Stir and then microwave for another 30 seconds until melted and smooth. 

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly.  Sprinkle remaining M & M's and colored sprinkles over the chocolate while it is still wet.  Do not let it harden.  Place cookie tray into refrigerator until set and firm.  Remove and gently break bark into small pieces.  Store in air tight container.

I am linking this to On The Menu Monday, Miz Helen's Full Plate Thursday and Foodie Friday.

Smoky Black Bean Soup - Secret Recipe Club

My favorite blog post of the month is always my Secret Recipe Club reveal! It's fun to share the recipe of the blogger I was assigned and always a great surprise to find out who had my blog!!! This month I was assigned, Learning Patience. Corey calls Trinidad home! How amazing is that??!!

 Usually when I visit my assigned blog for the first time, I read through lots of recipes before deciding on the one to make. The recipe I chose from Corey's blog was one of the first recipes I read, I knew immediately, I wanted to try it.  The Smoky Black Bean Soup contains lots of our favorites; chicken sausage, quinoa and black beans.  I am not sure if it was the chipotle peppers or the chicken sausage but this soup was really spicy.  The flavor is delicious and hearty.  If you prefer a less spicy dish, you could easily tame it down by using less peppers.  Speaking of peppers, does anyone know a good way to mince the canned chipotle peppers?  Even with the sharpest of knives, I always seem to smash them more than mince them.

Smoky Black Bean Soup with Chicken Sausage and Quinoa

Ingredients

• 1 tsp olive oil
• 1 package pre-cooked spicy chicken sausage, thinly sliced
• 1 large onion, finely chopped
• 1red bell pepper, seeded and diced
• 4 garlic cloves, minced
• 1 tsp onion powder
• 1 tsp ground cumin
• ½ tsp dried oregano
• 2 15 ounce can black beans, rinsed and drained
• 2 cups chicken broth
• 1 canned chipotle chili in adobo sauce, minced
• ½ bottle beer
• 2 limes juiced
• 1 Tbsp honey
• Salt
• 1 cup quinoa
• 2 cups chicken broth
• Toppings
• sour cream
• lime zest

Instructions

1. First, start cooking quinoa in chicken broth in a saucepan – bring to a boil and reduce with a lid on to simmer for about 17 min.
2. Heat oil in a medium saucepan over medium heat. Add sausage in a single layer; cook until lightly browned, about 2 minutes. Turn and cook 1 minute more. Transfer to a plate lined with paper towels.
3. Add onion and bell pepper to pan; saute until soft.
4. Add garlic, cumin and oregano and onion powder; saute 1 minute more.
5. Stir in beans, broth and chipotle; bring to a boil. Reduce heat to medium low and simmer.
6. Add lime juice, honey and beer and let simmer.
7. Add cooked quinoa and let simmer on low for another 4 minutes.
8. Add sausage and stir.
9. Serve and top with lime zest and sour cream.

I am linking this to On The Menu Monday, Miz Helen's Full Plate Thursday and Foodie Friday.

Cookies 'n Cream Chess Bars

Sweets are my favorite food group.  Okay, yes I know they're not a food group but they're still the best!  Even better are those easy to make.   One of favorites is this chocolate cake, using a cake mix as one of ingredients.  If we have friends stopping by and I need a quick dessert, it's my go to recipe.  Looking to add to my list of options, I did a search for desserts using cake mixes and these popped up.  You can use crushed cookies or chocolate chips for the top.  I happened to have a some Joe Joe's (candy cane sandwich cookies from Trader Joe's) leftover and they added a great minty flavor to this dessert.  Thinking mint, these would be delicious using crushed Thin Mints as the crushed topping. 

Cookies & Cream Chess Bars

 Ingredients:

• 1 fudge or chocolate cake mix
• 4 eggs, divided
• 1 stick (4 ounces) butter, melted
• 1 (8 oz.) package cream cheese, room temperature
• 2 3/4 cups confectioners sugar
• 1 tsp. vanilla
• 8 to 12 chocolate sandwich cookies, coarsely crumbled

Preparation:

Mix cake mix with 1 egg and butter; press into greased and floured 13- x 9-inch pan. In a mixing bowl with an electric hand-held mixer, beat confectioners' sugar with cream cheese, vanilla and 3 eggs until smooth. Pour about 2/3 of the topping mixture onto the cake mixture; sprinkle with crumbled cookies (or chocolate chips) then pour remaining mixture evenly over crumbs. Bake in a preheated 325° oven for about 50 to 60 minutes, or until topping is lightly browned.
Cool thoroughly and cut into bars. Keep refrigerated.

I am linking this to On The Menu Monday, Miz Helen's Full Plate Thursday and Foodie Friday.

From The Good Life

Seems hard to believe but Little Bit of Everything is 4 years old this week.  When I was younger I remember everyone telling me time was going to fly but I never thought it would be this fast!  One of my favorite things about blogging is getting to know my fellow bloggers.  Thanks to all of you stop by to check out my little corner of the world, your comments mean so much to me!!!

Although, we've been spared the terrible midwest weather these past couple of weeks, we do have snow on the ground.  Here's a little glimpse into the beauty of winter From The Good Life!

Slow Cooker Ovenight Oatmeal

When I was growing up, my Mom would make me eat hot cereal before going to school. I can't remember if it was only in the winter or all year long. There was oatmeal, Malt o Meal and Cream of Wheat. Does anyone eat Cream of Wheat these days? As near as I can remember, oatmeal was okay but the other two reminded me of something a prisoner would be served. Of course, I refused to eat it, then it would get cold and I still had to eat it. Just within the past few years, I've developed a love of all things oatmeal. Oatmeal is good for you and it's filling! It's the only thing I can eat for breakfast and not be famished by 11:00. I pinned this recipe for Slow Cooker oatmeal a few months ago. The apples and peaches I had in freezer were the perfect addition. I've actually made this twice over the past few weeks. I added raisins one week and dried blueberries the other. This recipe is so versatile. You could use almost any fruit, nuts or some granola. If you have kids, this recipe could be lifesaver in the morning. I saw the suggestion of using an ice cream scoop to make single servings, freeze them.  When you're ready to eat them you just add milk and reheat.

Slow Cooker Overnight Oatmeal 

Spray the slow cooker with cooking spray. Place 2 cups of apples (or the fruit of your choice) in the slow cooker, combine 1/3 cup brown sugar, 1T. cinnamon and sprinkle over the apples. Pour 2 cups of oatmeal and 4 cups of water on top. Do not stir. Cook 8 - 9 hours on low.

I am linking this to On The Menu Monday, Miz Helen's Full Plate Thursday and Foodie Friday!

Bubble Up Pizza

Seems I am always slow in trying the recipes flooding the blogsphere!  I didn't post cake pops till maybe two years after they were all the rage.  I've seen versions of this Bubble Up Pizza for at least a year or so.  I rarely make homemade pizza.  Pizza for us is usually take out or the frozen ones from Trader Joe's.  With a lot going on, I was looking for a simple recipe that didn't involve the slow cooker and saw this one in my Pinterest file. 

Pizza is one of my favorite foods.  It's one of those foods I would choose, if stranded on a dessert island!  I am all about the crust, of course the part that's the worst for you.  If you're a crust person, you'll love this pizza.  Best of all, it's so easy to make and you can choose whatever toppings you like.  I made a half recipe in a cast iron skillet.  With a salad, this would be perfect for a family of four.  As a blogger, I try a lot of new recipes but don't make very many of them more than once,  this one is going into the regular rotation!!!

Quick Dinner Fixins’ Bubble Up Pizza

Recipe courtesy of Pass the Sushi

Ingredients:

• 2 containers refrigerated biscuit dough, 6 biscuits each
• 1 jar pizza sauce
• 2 cups shredded mozzarella cheese, divided
• 1 cup pepperoni (or other favorite toppings) - I used Italian Sausage
• 5 fresh basil leaves - I didn't use the basil

Preparation: Preheat oven as per directions on dough. With a sharp knife, divide each biscuit into 4. In a large bowl, combine diced biscuit dough, sauce, 1 1/2 cups cheese and toppings. Stir to combine.
Pour mixture into greased oven safe skillet or 9×13 baking pan. Chiffonade the basil and sprinkle on top along with remaining cheese. Bake according to directions on dough, checking to make sure dough is cooked through and cheese is bubbling (I always bake mine for an additional 5 minutes. Let cool 5 minutes before serving.

I am linking this to On The Menu Monday, Miz Helen's Full Plate Thursday and Foodie Friday!

The Best Cookies - Secret Recipe Club

I don't know about you but I can't believe it's Secret Recipe Club time again.  Time has flown for me since the last SRC.  We took a vacation to Mexico, moved my Dad's furniture from KC to Omaha another weekend and moved him into assisted living up here last weekend, all while implementing a new system at work.  Needless to say, that's why I've been absent from blogging!

For those of you who don't know how SRC works, each month you're assigned a blog, you choose a recipe, keep it a secret until reveal day and then blog about it.  I was assigned Satisfy My Sweet Tooth.   I've been trying to choose savory recipes for SRC but with a blog assignment containing sweet in the title, it's hard to go for savory. Satisfy My Sweet Tooth features so many delicious recipes, it was difficult to choose just one to make.   How many times have you heard someone say, "These are the best cookies?".  With a title like that I couldn't resist.

Half of the  recipe went to work with me for a coworkers birthday and the other half with Tim for his office.  When I asked Tim what was his coworkers thought of them, he said everyone said these were "The Best Cookies".  Guess we now know where the title came from.

 Next time I make these, I want try a few more chocolate chips and a little less salt.  These just seemed a little salty to me!  Also, mine took more like 12 minutes to bake.

The Best Cookies

Author: Mercedes

Recipe type: Cookies, Dessert

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

Serves: 30

Crispy on the outside, soft and chewy on the inside and stuffed full of delicious mix-ins

Ingredients

• 1 cup (16 Tbsp) unsalted butter, room temperature
• 1 cup canola oil
• 1 cup brown sugar
• 1 cup sugar
• 1 egg
• 1 Tbsp vanilla
• 1 tsp baking soda
• 1 tsp salt
• 3¼ cups flour
• 1 cup oatmeal
• 1 cup cornflakes (or rice cereal) - I used rice cereal
• 1 cup shredded coconut
• 1 cup chopped chocolate or chocolate chips

Instructions

1. Preheat oven to 375 degrees.
2. In a large bowl, cream together butter, oil and sugars.
3. Add egg and vanilla and mix to combine.
4. Add flour, salt and baking soda and mix well.
5. Add oatmeal, cornflakes, coconut and chocolate chips and mix well.
6. Scoop ¼ cup-sized dough balls out onto cookie sheets using a large spoon or an ice cream scoop.
7. Bake 10 minutes. Cool slightly on baking sheets before removing

I am linking this to On the Menu Monday, Miz Helen's Full Plate Thursday and Foodie Friday!!!

Lemonade Brownies

Lemonade reminds me of summer and on a cold winter day a few weeks ago I decided to give these Lemonade Brownies a try. They're easy to make and are made with dry lemonade mix. The recipe warns not to over bake them, despite the warning I think I baked them too long. I thought they were tart with a nice hint of sweetness, Tim thought they were too sweet. As with most of the sweet treats I make, I sent them to work with Tim and one of his co workers thought they were the best lemon bars she'd ever eaten.

Lemonade Brownies
Recipe courtesy of Cookies &; Cups

Ingredients Brownies
1/2 cup butter, room temperature 
1/3 cup dry lemonade powder
 1/4 cup granulated sugar
1 egg, plus 2 yolks
 1 tsp vanilla 3/4 cup flour, plus 2 Tbsp
 1/4 tsp baking powder

Glaze
 1 cup powdered sugar
 2-3 Tbsp prepared lemonade OR juice from one lemon (I used lemon juice)
 approx 2-3 Tbsp 1 tsp lemon zest

How to Make Preheat oven to 350° Spray an 8x8 pan with cooking spray, set aside. Cream butter, sugar and lemonade powder in mixer for about 2 minutes,until light and fluffy. Add in egg and both yolks and vanilla. Continue mixing until incorporated. Turn mixer to low and add in flour and baking powder. Stir until combined. Spread batter into prepared pan. Bake 15-20 minutes until edges begin to golden and center is JUST set. Do not over bake. Remove from oven and cool on wire rack. Glaze Stir powdered sugar, lemonade or lemon juice and zest in a small bowl and pour over cooled brownies. Let glaze set for at least an hour before cutting into squares.

I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

Basil Pesto Chicken

After taking December off, I am happy to share this month's Secret Recipe Club post with you.  For those of you who don't know Secret Recipe Club works like this, you're assigned a blog, you choose a recipe and keep it a secret till reveal day.

For the month of January, I was assigned The Bitchin' Kitchin'.  My favorite part of SRC is browsing the blogs and trying to decide what recipe to choose.  It's never an easy decision but I have vowed to try to always make a savory recipe since I never have ANY trouble finding new sweet recipes.  We love all things basil at our house.  During the summer, it is plentiful!  We harvest springs for caprese salad, make mojitos or use in recipes.  As the weather cools and we say goodbye to our basil plants, I often pick up a jar of Kirkland's pesto at Costco.  It's every bit as good as homemade and easy to use in recipes.

When I saw Ellie's recipe for Basil Pesto Chicken, I decided it would be a wonderful reminder of summer, despite the snow covered ground.  This is a tasty chicken dish!  Easy to prepare and healthy for you too!

Basil Pesto Chicken

Recipe Courtesy of The Bitchin Kitchin slightly adapted from Kalyn's Kitchen

makes ~4 servings

• 4 boneless, skinless chicken breasts (~1 lb chicken)
• Salt, fresh ground black pepper, and cayenne pepper for seasoning chicken
• Cooking spray
• 1/2 cup basil pesto
• 1/2 - 1 cup grated mozzarella cheese

1) Preheat oven to 350 degrees F.

2) Trim the chicken so any visible fat and tendons are removed.  Cut the chicken breasts lengthwise into 2 or 3 pieces, depending on how thick or thin you would like them.

3) Season the chicken with salt, pepper, and cayenne pepper as desired.  Don't use too much salt, as cheese will be added later on to the chicken.

4) Spray a 9" x 12" (or 8.5" X 12.5") baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish.

5) Lay the chicken strips over the pesto, then spread the remaining 1/4 cup basil pesto over the chicken.

6) Cover the baking dish with aluminum foil and bake the chicken for 15-20 minutes, or just until chicken is barely firm and cooked through. (Don't cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.)

7) When the chicken is barely cooked through, remove the foil and sprinkle the chicken with the grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until the cheese is melted.  Serve hot.

I am linking this to Miz Helen's Full Plate Thursday!

A Little R & R

Tim and I along with our best friends Larry and Karen are enjoying a week of fun and sun in San Jose del Cabo, Mexico.

No Knead Bread

Have you tried No Knead Bread? I've been eyeing the No Knead Bread recipes for a year or more. Finally, for Christmas Day, I gave one a try. It's so easy, too easy really! You mix the flour, yeast and water and let it sit for 12 - 18 hours. Mine was on the counter for closer to 20 hours. When I first checked the dough, after about 10 hours, it didn't appear to have done anything. I used a pretty large bowl, so I think I just couldn't tell. Also, it was a little chilly in my kitchen so I think that may have had something to do with it as well.

This makes a delicious, crusty bread.  I can't wait to try making it and adding rosemary!!  Wonder if my rosemary is still good under the snow cover?  Have you tried No Knead bread?

No Knead Crusty Bread

Recipe Courtesy of Simply So Good

3 cups unbleached all purpose flour

1 3/4 teaspoons salt

1/2 teaspoon yeast

1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.  

I am linking this to On the Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

Wildlife At It's Finest

Tim took this picture of these beautiful creatures above the river, just across from our house. I love living in the country!

Happy New Year!!!

As we say goodbye to 2012 and welcome in 2013, I am reminded of what a great year 2012 was.  With the exception of the passing of my step mother, 2012 was full of happy times!!

As far as my corner of the blogging world, Little Bit of Everything, this year I posted less than any year since I began my blog in 2009.  Interestingly enough, though, my readership was the largest it's ever been.  Thanks to all of you who read my blog, leave me comments and have become my blogging friends, you all make blogging fun!

I've never done a post on the top recipes of the year before.  Curious to see what my top five recipes were, I am sharing them with you today.

Happy New Year everyone!  Here's to health, happiness and good food in 2013.  Cheers!!!

5.  Hotel Cookies - These are the best cookies!

4.  Candy Cane Kiss Cookies - A fun take on the traditional holiday thumbprints!

3.  Baked Chicken with Herbs - A beautiful and delicious dinner party dish!!!

2.  Cake Batter Muddy Buddies - Cake batter flavor, need I say more?  Addictive!!!

1.  Pastisio - A hearty and savory pasta dish!!

I am linking this post to Finding Joy in My Kitchen's favorites of 2012 and Miz Helen's Full Plate Thursday!