Sweet Saturday

Saturday, April 2, 2016
We have spent a wonderful few days with my sister in New Jersey, but today is "travel home day."
One fun thing we like to do as sisters is planning meals together.  Granted, Lynette had to do most of the work, but whatever I could do (while sitting and elevating my foot) I did.
So how many of you spend time on Pinterest and see the quick how-to recipe videos like this one?
We thought it would be fun to try some of these recipes while we were together.
What a super easy recipe to make.
Here is the recipe from Tasty

16 oz cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
1 Tbsp. vanilla
2 eggs
12 Oreo cookies
crushed Oreos for topping
Muffin tin liners

Mix the cream cheese, sour cream, sugar, vanilla, and eggs until well combined. Line a muffin tin with paper liners (white looks the cutest), and place a whole Oreo at the bottom of each liner. Top with cheesecake mixture and crumbled Oreos (you can mix them into the cheesecake if you prefer). Bake at 275°F/135°C for 22 min. Cool completely, then refrigerate for at least 3 hours, leaving the cheesecakes in the muffin tin. Remove them from the muffin tin right before serving.

I did all the hard work! You know, putting the paper liners in the cupcake tins and adding one GLUTEN FREE OREO style cookie in the bottom!!
Lynette mixed all the ingredients and I filled them up.  Added more GF OREO crumbs on top and baked them.
I think the hardest part of this entire recipe is AFTER they are baked.  You need to let them cool AND THEN put them in the refrigerator for a minimum of 3 hours.  The wait time was horrible!! I wanted to try them right away!!
The four of us each had one and then we took four of them to the Associate Pastors family who works with my brother-in-law at Shamong Baptist Church where he is the Senior Pastor.  It was fun to treat them and to meet them.  I know that their little family is a blessing to Rich and Lynette which makes me love them too.
Give them a try - they are delicious!  You can cut the calories down by using low fat sour cream and the 1/3 less fat Cream Cheese.  And as you can see, we made them Gluten Free simply by swapping out the regular OREO brand of cookie for the Gluten Free version.  YES, I had to go Gluten Free again to help with the aches my muscles were having especially down my legs.  Within 3 days of going Gluten Free I could tell a BIG difference.
Thanks for stopping by!
Christi Pin It Now!


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