Valentines Day Recipes
Strawberry Chocolate Mini Cheesecakes
Strawberry Chocolate Mini Cheesecakes
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 4 tbsp Hiland Dairy butter melted
Filling
- 12 oz Hiland Dairy cream cheese
- 1/2 cup sugar
- 1/2 cup strawberry jelly
- 1/2 tsp pure vanilla extract
- 1 drop red food coloring optional
Topping
- 1/2 cup semi sweet chocolate chips
- 1/4 cup Hiland Dairy heavy cream
- 12 strawberries cut in half
Instructions
- Preheat the oven to 350 degrees. Spray a mini muffin pan with nonstick spray and set aside.
- In a medium bowl, add the graham cracker crumbs and melted Hiland butter. Stir together until combined. Put about 1 Tablespoon of the graham cracker mixture into each cup. Using the back of the Tablespoon or a spoon, press mixture down into each cup of the tin.
- Bake for 5 minutes and then set aside to cool. Then turn the oven temperature down to 325 degrees.
- While the crusts are cooling, in a large bowl with a hand mixer or a stand mixer, add the Hiland cream cheese and sugar. Mix until combined, about 2 minutes.
- Next, add the strawberry jelly, vanilla, food coloring (optional), and salt. Mix again until smooth.
- Add the egg and mix again for another minute.
- Spoon the cream cheese mixture into each cup evenly until all batter is used. Bake for 18 minutes.
- Turn off the oven and open the oven door. Leave the cheesecakes in the cooling oven for about 5 minutes. Then remove and let cool completely.
- After cheesecakes have cooled completely, pour the chocolate chips into a medium bowl. In the microwave in a safe dish or a saucepan on the stove, heat Hiland heavy cream until hot but not boiling.
- Pour hot heavy cream over the chocolate chips but do not stir yet. Let sit for 3 minutes then stir together slowly until combined and smooth.
- Drizzle or spoon the chocolate sauce over the top of each cheesecake then top with the half strawberry.
- Place in the fridge to chill and set completely and then serve. Store in the fridge when not serving. Enjoy! (Recipe serves 24 Mini Cheesecakes!)
Heart Ravioli and Creamy Marinara
Heart Ravioli and Creamy Marinara
Ingredients
- premade toasted ravioli
- 1 tbsp olive oil
- 1/2 cup onions chopped
- 1 tbsp garlic minced
- 1 jar marinara or spaghetti sauce
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp sugar
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup Hiland Dairy heavy cream
Instructions
- Cook the ravioli according to the box instructions. While the ravioli are cooking, in a large skillet over medium/high heat, drizzle the olive oil. Once hot, add the onions and cook for about a minute until soft. Next add the garlic and stir together, heat for another minute.
- Add the marinara sauce to the pan. Then add the basil, oregano, sugar, salt and pepper. Stir together and heat until the sauce just begins to bubble.
- Turn the heat to low and then add the heavy cream. Stir together. Let simmer on the stove while you prepare the ravioli.
- Once the ravioli are cooked but cooled enough to handle, use a small heart shaped cookie cutter to punch a heart shape into the middle of the ravioli. Use a toothpick, if needed, to press out the small middle heart. Continue for each ravioli until all are done.
- On a plate or bowl, spoon some of the marinara onto the plate then top with both the large raviolis and the heart shaped middles. Top with parmesan cheese and enjoy!
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