Mini Cheesecake Recipe


2 Tb unsalted butter (melted)

1/2 cup cinnamon graham cracker crumbs

12 oz cream cheese

2/3 cup granulated suger

1 egg

1/2 tsp vanilla extract

  1. Preheat oven 350F
  2. Combine melted butter and graham crumbs. Divide evenly between 4 ramekins.
  3. In a mixing bowl beat cream cheese and sugar until creamy and smooth.
  4. Add egg and mix until smooth
  5. Add vanilla extract and mix.
  6. Divide cheesecake mixture evenly and pour into each ramekin.
  7. Bake for 25 minutes at 350F
  8. Allow to cool, cover in foil, cut slit in foil and place in refrigerator.
  9. Keep in refrigerator for 4 hours or overnight.
  10. Eat and Enjoy!



GameDay Recipe | Buffalo Chicken Dip Potato Skins

Buffalo Chicken Dip Potato Skins


Idaho Potatoes



Olive Oil

5oz Can of Chicken

½ cup Frank’s Red Hot Sauce

½ cup Ranch Dressing

4 oz. Cream Cheese

1 cup Shredded Cheddar Cheese

  1. In a bowl coat potatoes in olive oil. Place potatoes on a baking sheet and sprinkle desired amount of salt and pepper.
  2. Bake at 400 for 40-50 minutes (until you can pierce with a fork)
  3. In a sauce pan mix chicken and hot sauce. Break up any chunks of chicken. Bring to a boil.
  4. Add ranch dressing and cream cheese. Stir until cream cheese is blended.
  5. Mix in cheddar cheese and set aside.
  6. Allow the potatoes to cool for 5 minutes. Cut the potatoes in half and scoop out the potato leaving a shell.  Place the scooped portions into a bowl.
  7. Add your dip to the scooped portions in the bowl a little at a time until you get the consistency you desire.
  8. Scoop the potatoes/dip mix into your potato shells and top with cheddar cheese.
  9. Bake for 350⁰F until cheese is melted. (I like to broil mine for 2 min to get a crispy cheese on top)
  10. Allow to cool and enjoy!