Strawberry Tartlets

Strawberry Tartlets

Tami B.

Yield: 24

24 wonton wrappers

2 TB butter, melted

2/3 c. brown sugar

8 oz. cream cheese

2 TB honey

1 TB orange juice

Fresh strawberries, sliced (20-24)

Whipping cream (real whipped cream in a spray can or whip it yourself)

Fresh mint (leaves)

Brush one side of wonton wrapper with butter. Press buttered side of wonton into shallow bowl of brown sugar to coat it. Press wonton with sugar side up into greased muffin tin. Bake 325 for 7-9 minutes or until edges are lightly browned. Remove to wire rack and cool. Combine cream cheese, honey, and orange juice. Put about 1 TB into each wonton shell. Top with strawberries and garnish with whipped cream and a leaf of mint.

*Also good the next day! The bottom isn’t as crunchy, but it makes for a good texture

Nutella Cheesecake Bars

Nutella Cheesecake Bars

Yield: one 8x8 pan (for 9x13 do 1.5x recipe)

Tami B.

2 c. Oreo crumbs (no frosting)

3 TB butter, melted

16 oz. cream cheese (two pkg.)

2 eggs

½ c. sugar

¼ c. heavy cream (or half and half)

1 tsp. vanilla

1 TB heavy cream (or half and half)

1/3 c. Nutella

Combine Oreo crumbs and butter and pat into 8x8 baking dish, buttered and lined with parchment. Cook crust for 12 mins. at 325. Mix cream cheese, eggs, sugar, ¼ c. cream, vanilla. Remove 2/3 of batter and layer in 8x8 (white layer) on top of crust. Add Nutella and 1 TB cream to other 1/3 of batter. Pour into 8x8 on top of white layer (makes a dark layer). Bake 35 mins. at 325. Refrigerate 3 hours before serving.

**note: it tastes even better the second day. Store in refrigerator.