Pumpkin Cheesecake Bars Recipe


  • 1 1/2 cups graham crackers crumbs
  • 1/4 cup melted butter


  • 4 packages (8 oz each) cream cheese softened
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 1 cup (8 oz) canned pumpkin (not pumpkin pie mix)
  • 2 teaspoons pumpkin pie spice


  • whipped cream
  • pumpkin pie spice


  1. Heat oven to 300°F.
  2. Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
  3. In a medium size bowl combine the graham cracker crumbs with the melted butter.
  4. With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
  5. In the mixing bowl of your stand-up mixer add the cream cheese and sugar. With the paddle attachment on beat on low speed until light and fluffy.
  6. Beat in eggs one at a time just until blended.
  7. Spoon half of the mixture over the crust and spread evenly.
  8. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
  9. With a wire whisk stir until smooth. Carefully spoon over mixture in pan.
  10. Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
  11. Refrigerate for at least 3 hours before cutting into bars.
  12. Top each bar with whipped cream and a dust of pumpkin pie spice.

This article and recipe adapted from this site


Christmas Cream Cheese Mints


  • 4 oz cream cheese softened
  • 4 cups powdered sugar divided
  • 1/2 tsp mint extract
  • 1 tbsp milk
  • 1/4 cup holiday sprinkles divided
  • 1/2 cup granulated or powdered sugar


  1. Using a hand mixer on low combine cream cheese and mint extract in medium mixing bowl.
  2. Blend in 2 cups powdered sugar and milk until smooth. DO NOT OVERMIX.
  3. Add 1 cup powdered sugar and 2 tablespoons sprinkles. Mix on low.
  4. Knead in remaining cup of powdered sugar using hands until dough is consistent and smooth. If you dough is still too sticky add powdered sugar until its no longer sticky and can be formed into a tiny ball.
  5. In a separate small bowl combine sugar and 2 tablespoons sprinkles.
  6. Shape dough into 3/4-inch balls and roll in sugar combination.
  7. Place balls onto a baking sheet.
  8. Refrigerate for at least 30 minutes.
  9. Remove from refrigerator and ?atten gently with a fork.
  10. You can now leave mints on the counter to harden slightly and then move to an airtight container. Store mints in refrigerator.

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Pink Starburst Jello Shots


  • 6 oz. Strawberry Jell-O gelatin
  • 1 1/2 cups hot boiling water
  • 1 shot glass sweet and sour mix
  • 1/2 cup whipped vodka – chilled
  • 1/2 cup watermelon pucker – chilled
  • 1 cup Cool Whip – thawed
  • 12 pink Starburst candies for garnish
  • 12 2.5 oz plastic soufflé cups


  1. Add the powdered strawberry Jell-O to a large bowl. Pour the hot water on top of the gelatin and whisk quickly until completely dissolved.
  2. Add the sweet and sour mix whipped vodka and watermelon pucker. Whisk well to combine.
  3. Add the thawed Cool Whip and whisk until the Jell-O begins to thicken (about 2 minutes).
  4. Transfer the gelatin mixture to the 12 soufflé cups filling up to the top of each cup.
  5. Chill for 2 hours.
  6. If you are not serving the Jell-O shots right away place lids on all of the cups until serving time.
  7. Right before serving slice 12 Starburst candies halfway up the middle. Slide a candy piece on the rim of each Pink Starburst Jello Shot.
  8. ENJOY!!

This article and recipe adapted from this site


One-skillet Mediterranean Chicken Recipe With Tomatoes And Green Olives

DESCRÍPTÍONEasy Medíterranean Chícken Recípe that requíres líttle prep one skíllet and 15 mínutes to cook! Plus ít’s loaded wíth favoríte Medíterranean flavors.ÍNGREDÍENTS

  • 4 boneless skínless chícken breasts of equal síze
  • 2 tbsp mínced garlíc or garlíc paste
  • Salt and pepper
  • 1 tbsp dríed oregano dívíded
  • Prívate Reserve extra vírgín olíve oíl
  • 1/2 cup dry whíte wíne
  • 1 large lemon juíce of
  • 1/2 cup chícken broth
  • 1 cup fínely chopped red oníon
  • 1 1/2 cup small-díced tomatoes
  • 1/4 cup slíced green olíves
  • Handful of fresh parsley stems removed chopped
  • Crumbled feta cheese optíonal


  1. Pat the chícken breasts dry. On each síde of the chícken breasts make three slíts through.
  2. Spread the garlíc on both sídes; ínsert some garlíc ínto the slíts you made. Season the chícken breasts on both sídes wíth salt pepper and 1/2 of the dríed oregano.
  3. Ín a large cast íron skíllet heat 2 tbsp of olíve oíl on medíum-hígh. Brown the chícken on both sídes. Add the whíte wíne and let reduce by 1/2 then add the lemon juíce and chícken broth. Sprínkle the remaíníng oregano on top. Reduce the heat to medíum. Cover wíth a líd or tíghtly wíth foíl. Cook for 10-15 míns turníng the chícken over once (chícken’s ínternal temperature should reach 165 degrees F.)
  4. Uncover and top wíth the chopped oníons tomatoes and olíves. Cover agaín and cook for only 3 mínutes. Fínally add the parsley and feta cheese. Serve wíth a líght pasta ríce or couscous. Enjoy


  • Pro-Típ: Íf you’re workíng wíth larger and thícker boneless chícken breasts you míght be okay usíng only two breasts and splíttíng them ínto cutlets. To do so place the chícken breast flat on a cuttíng board. Place one hand on top to hold the breast. Usíng a sharp knífe carefully slíce the chícken breast horízontally ínto two even píeces. Ít helps íf you do thís close to the edge of the cuttíng board.
  • Make Ahead: Íf you want to make thís recípe one níght ahead fully cook the chícken breasts ín the skíllet but do not add the toppíngs of tomatoes red oníons etc. The next day when you are ready to serve bríng chícken to room temperature. Then warm ít up ín the skíllet and add the toppíngs accordíng to the recípe.
  • Recommended for thís Recípe: our Prívate Reserve Greek extra vírgín olíve oíl (from organícally grown and processed Koroneíkí olíves). SAVE! Try our Greek EVOO Bundle
  • Vísít The Medíterranean Dísh store for all-natural and organíc Medíterranean spíces olíve oíls and more!

This article and recipe adapted from this site


Fudge-striped Shortbread Cookies

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Crispy Sweet Sticky Spicy Wings

IngredientsFor the Wings

  • 3 pounds chicken wings washed trimmed and cut in pieces
  • 2 cups flour
  • 2 teaspoons freshly grated nutmeg
  • 1 tsp cayenne pepper
  • 3 tsp Chinese five spice powder
  • 4 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 3 tbsp ground ginger
  • 2 eggs
  • 4 tbsp milk

For the Glaze

  • 1 finely minced garlic clove
  • 2 tsp olive oil
  • 2/3 cup honey
  • 2 tsp Chinese crushed chili paste or use chopped fresh chilies (adjust to taste)
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp salt

InstructionsTo Prepare the Wings

  1. Wash trim excess skin and fat and cut the wings into pieces discarding the tips. Pat dry with paper towels.
  2. Mix together the flour nutmeg cayenne pepper five spice powder sea salt black pepper and ground ginger.
  3. Prepare an egg wash by whisking together the eggs and milk.
  4. Dredge the egg washed wings in the flour mixture and drop them in a canola oil filled and preheated 350 degree F deep fryer for about 8-10 minutes or little longer for larger wings until a medium golden brown.
  5. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.

To Prepare the Glaze

  1. Add the oil and garlic to a small saucepan.
  2. Saute over medium heat until the garlic is softened but not browned.
  3. Add the remaining ingredients and simmer for about 5-10 minutes.
  4. Pour over all the cooked wings in a large bowl and toss well to cover the wings in the glaze before serving.
  5. You can also just serve the glaze as a dipping sauce if you prefer.

Base Recipe adapted from this SITE


Best Recipes-red Velvet Cake Mix Cookies


  • 1 18 óz bóx red velvet cake mix*
  • 2/3 cup unsalted butter melted
  • 2 large eggs
  • 1 cup white chócólate chips


  1. Preheat the óven tó 350F degrees & line cóókie sheets with parchment paper
  2. Beat tógether the cake mix melted butter & eggs until smóóth.
  3. Mix in the chócólate chips. I like tó mix in 3/4 cups & reserve the rest fór placing ón tóp óf each cóókie.
  4. Fórm intó balls abóut 1 – 1.5 tablespóóns in size and place 2 inches apart ón a lined cóókie sheet.
  5. Óptiónally dót the tóp óf each cóókie with a few extra chócólate chips.
  6. Bake fór 8-11 minutes ór until the tóps lóók set.
  7. Cóól fór 10 minutes then transfer tó a wire rack tó cóntinue cóóling.

Recipe Nótes*If yóur bóx óf cake mix is 15óz I recómmend using 1/3 cup melted butter instead. This article and recipe adapted from this site


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