These savoury creamy bites have a smoky crisp bacon crunch.
With the topping and pie waiting in the fridge, dessert is ready at a moment's notice. We used Dad's Original Oatmeal cookies for the crust; other brands may require slightly more butter to moisten the crumbs.
Can't decide between cheesecake or pumpkin pie? Treat yourself to the best of both worlds with these fabulous pumpkin cheesecake squares!
Stuffing a burger with cheese takes it to another level of excellence. This stuffing is inspired by the fried jalapeños found on so many pub menus.
For the fresh mushrooms, you can use cremini, white button or shiitake mushroom caps.
This cheesecake, baked in a rectangular pan, suits buffets to a T. Just cut the squares and arrange on a festive platter. To dress up the squares, a little oval of whipped cream wouldn't be amiss, especially if you call on the licorice flavours of the cheesecake by adding a splash of sambuca. Then add a sprinkle of candy-coated fennel seeds (available in South Asian groceries) or thinly sliced pastel and black licorice allsorts. Or focus on the chocolate and serve with a pitcher of Silky Bittersweet Chocolate Sauce.
Sliced log cookies are so irresistible that you'll want to make two batches — one for the cookie exchange and one for home.
These warm, flaky and cheesy bites are similar to Greek spanakopita triangles, but they have the addition of allspice. Phyllo pastry dries out quickly, so keep it covered with a damp towel when you're not working with it.
Rolled versions of this traditional Jewish holiday cookie are just as pretty as the crescent-shaped ones. Plus they're a little easier and quicker to make.
