wilkes

The cheesecake recipe from whtiehawk and the bisquick quiches were a hit!! Thanks for your help.

That Philly Cheesecake mixture that GoApp is speaking of is really good--and doesn't require baking. It makes a good frosting or filling for Boston Cream Pie and Red Velvet Cake.

I have used the phylo shells and use the Philedelphia Cheesecake mixture (already made) that comes in the tub (in the refrigerated section near the cream cheese) Top with cherry pie filling or you can put fresh strawberries, blueberries, etc. on top for garnish.

Here is a version of the recipe using different ingredients than I listed.


http://www.miniquicherecipe...ck-quiche/


http://www.bettycrocker.com...ace4199197

You can make mini quiche with Bisquick mix. Look up the recipe on the Bisquick site. They are very simple. You can buy the min muffin non-stick pan at Walmart. I made several batches and froze them for a party last year and they did great. Just be careful not to brown too much or burn. I found that the time recommended to back was too long. I made all kinds of different ones. Added bacon to some, onion to some, spinach to a few and all three to several.

As to quiche, purchase quiche mixture from the frozen foods section of grocery store. You can purchase small tart or tartlet pans or quiche cups. I suggest using purchased ingredients for what you are planning. Quick, economical, and easy.

Ingredients

2 (8 ounce) pkgs cream cheese (of Neufchatel cream cheese--1/3 less fat and calories, but same taste)
3/4 cup sugar
2 eggs
1 tsp lemon juice
1 tsp vani9lla
12 vanilla wafers
1 (21 ounce) can cherry pie filling (or strawberry, lemon, blueberry, blackberry, fresh strawberries, kiwi, pineapple, baklava/nut mixture, etc.)

Directions

Cream together the softened cream cheese, sugar, eggs, lemon juice and vanilla in bowl.

Place wafer in bottom of each of 12 cupcake papers (spray lightly with Pam or bakers flour) and place in cupcake tin.

Spoon in cream cheese mixture 3/4 full.

Bake in 375 degree oven for 15 minutes.

Let cool.

Top each with pie filling or other topping. Refrigerate for at least 1 hour.

This recipe is originally from an ad in Readers Digest for Philadelphia Cream Cheese. It is also found in the recipe section of Food-com. They are delicious. I have made them many times.

You said that you wanted to use Phyllo dough. Just omit the wafer or crumble graham crackers as fine as you can and place a tsp. or so in the paper cup after spraying with Pam. Turn the paper sideways and rotate so that some will adhere to the side of the paper. This gives a nice look to the side and a good, traditional taste to the bottom.

You can also purchase phyllo cups already formed in the pie crust section of the grocery store. Be careful if using phyllo sheets that you only take out as much as you can rapidly work with and keep all the other under a "just moist" towel or you will have a messy failure.

Hey folks-

I need a couple of recipes for mini cheesecakes and quiche. I plan on using phylo (sp?) dough for the "crust" so they are easy to remove from the pans. I would prefer something someone has tried before so I know it's good. It's for a shower and I want to make them ahead and freeze them. Any suggestions would be greatly appreciated. Thanks so much!!