Food For A Crowd, Sweets
I almost always have made the recipes before I put them on here, or sometimes if I know someone is a really good judge of food, I will take their word for it that it is a good recipe. Well. The Grown Up Mac and Cheese was one I took at my daughter Dani’s word. We had it for Thanksgiving and man was it good!!!!! I will be using that recipe for years to come. Try it. It was so good with ham. Would be good for your Christmas dinner.
My sister in law Camilla calls me every year to get recipes for her Christmas party that she hosts for her co-workers. She goes to so much work every year to honor her friends. She is a wonderful hostess. Anyway…this is her recipe from way back. She and I together have probably made these about 100 times. They are so easy and are a beautiful presentation with the pecan dipped in praline on top.
Pecan Praline Mini Cheesecakes
Crust:
1 cup graham cracker crumbs
1/4 cup melted butter
Mix together and press into 18 cup cake liners in a regular size muffin pan.
Filling:
3 – 8 oz cream cheese
1 1/4 cups firmly packed brown sugar
3 eggs
1 cup chopped pecans
2 Tbs. flour
1 1/2 tsp. vanilla
Mix together with an electric mixer until smooth. Do not have to beat it to death or whip it. Just until smooth. Fill muffin cups almost full.
Bake 325 degrees for 20 minutes. Or until center is set.
Garnish:
1/2 cup brown sugar
1/4 cup butter
18 pecan halves, toasted
(in a 350 degree oven on a cookie sheet for 10 minutes stirring once)
In a saucepan over medium heat, bring to a boil. Cook 4 minutes. (or to soft ball stage on a candy thermometer)
Place a teaspoon full on each cheesecake and stand the pecan in it. Chill until ready to serve.
