Well, I have never added pumpkin to cheesecake before. I have made different variation of the cheesecake bite, with chocolate, mint chocolate etc. However, not a puree..
Well it really was too easy.
First of all with cheesecake anything, your ingredients should be at room temperature so they come together like they should. If one item is too cold you may have liquid chasing the cheese around the bowl. Not Kidding. Had it happen. Cream you cream cheese alone before adding anything else, just as you would butter, add each item one by one. After all ingredients are adding, Whip well.
Make sure you use liners in the your cupcake tins.
Bake for 15 minutes, allow to cool. Refrigerate for best eating results.
I didn’t add any spices, but I plan to top it with Whip cream and a dash of pumpkin spice.
I will be placing this in ziplock bags and freeze until Thanksgiving. Allow to thaw and top with whip cream and cinnamon or cocoa powder.
My first batch I left in just a few minutes over, so they browned a bit.
We like our pork chops, often. Always looking for a new way to flavor them. I was browsing the internet and came across a consensus of recipes using a bread stuffing mix to coat the pork chops in. Not just a plain one, one using herbs and spices. No need to add them.
So using your pork chops, boneless or bone in.
1 egg and some milk or water. to get a wet coating. Dip the pork chops in the egg mix,
Take stuffing mix (if it’s chunky, mush it so it’s fine), coat both sides of the pork chop in the mixture. Ensuring that it is all over.
Bake at 425 Degrees for 10-15 minutes, depending on how thick the chops are.
Was a very pleasant taste, and super easy. If you want a super easy meal.
Sorry, No pictures. Was in a hurry tonight. Been going through my 3 year old’s room, ridding her of her over abundance of toys. Was a very long day of sorting through play food to find dinosaurs, blocks and other things she mixes in her play kitchen.