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Vegan Mini Oreo Cheesecakes

Makes: 20


30 Halloween Oreos — 20 left whole, 10 coarsely chopped
1 pound vegan cream cheese, room temperature
2/3 cup sugar
1 teaspoon vanilla
3 oz. dairy-free milk
1/3 cup vegan sour cream


1. Pre-heat oven to 275 degrees F. Line muffin tins with 20 paper liners; place a whole Oreo in the bottom of each.
2. Beat cream cheese and sugar in a mixer till smooth. Beat in vanilla. Slowly beat in milk, followed by sour cream. Fold in chopped Oreos.
3. Spoon mixture into each cup. Bake till set, about 25 minutes. Cool cheesecakes in the pan on a wire rack. Refrigerate overnight (or freeze).

Creamy Lemon Pie

From the kitchen of Tina Goodwin, Pierce City, Missouri

What you'll need

  • 3/4 cup milk
  • 2 3.5-oz. pkgs. vanilla instant pudding
  • 1 6-oz. can frozen lemonade concentrate
  • 1 8-oz. tub whipped topping
  • 1 graham cracker piecrust

How to make it

  1. In large bowl, mix milk, pudding and frozen lemonade concentrate. Stir in whipped topping. Beat with a blender on medium speed until smooth. Mixture will be thick.
  2. Spoon into piecrust and refrigerate for 1 hour.

Colcannon Recipe

In the States, Colcannon tends to be served only once we start gearing up for St. Patrick's Day festivities, but it's actually a traditional Irish dish that is usually eaten in Ireland during the fall and winter. I usually reserve this dish for when we have company over, because it's a great flexible recipe that you can play around with and easily cater to your taste buds or to those of your guests. Add it to your list of great St. Patrick's Day recipes, along with corned beef and cabbage!
by Cate O'Malley

What you'll need

  • 4 medium-sized potatoes, such as Yukon gold
  • 4 ounces Saga Bleu, diced
  • 2/3 cup milk or half and half
  • 1 small onion, thinly sliced
  • 1 cup shredded cabbage
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 lemon, zested
  • Salt and freshly ground black pepper

Helpful Tip:
When making Colcannon recently, I added Saga Bleu on a whim and love what it brought to the finished dish: just a hint of its strong flavor in the background, nicely balancing out the creaminess of the potatoes, cream, and butter. Add in some caramelized onions and cabbage and you may as well start swooning now.

How to make it

  1. Put the potatoes into a large pot, cover with water, and bring to a boil over medium heat. Salt the water and cook the potatoes until tender.
  2. While the potatoes are cooking, heat extra virgin olive oil and butter in a separate saucepan. Once the butter starts to melt, add the onion and cabbage and cook on medium until they soften and caramelize, about 5 - 8 minutes.
  3. Once potatoes are done (when they are tender), drain and return the potatoes to the hot pot. Add the Saga Bleu, the caramelized onions, the cabbage, and the milk. Toss to coat the potatoes (the mixture will look slightly mashed).
  4. Stir in the lemon zest and season with salt and pepper, to taste.
  5. Transfer to a serving bowl and serve!