I made a batch of tremendously good baked smothered chicken burritos the other day. The chicken was cooked slow all day, resulting in the perfect tender filling. I was still flashing back to them when I came across this idea for slow cooker cream cheese chicken taquitos. Just like the burritos, these taquitos are stuffed with fantastically tasty chicken that just falls apart as it cooks. The creamy chicken and melted smooth cheese needed a little kick in my opinion, so I topped the taquitos with diced jalapenos and spicy salsa. Then all was right in the world again!
I made mini pumpkin cheesecakes for Thanksgiving. They were a big hit. That got me jonesin’ for a more traditional cheesecake. So, that’s what I made! I love making mini classic cheesecakes on my Char-Broil Big Easy. It can’t get much easier.
The Big Easy does cook at a high temperature, so you do have to make sure you don’t overcook the cheesecakes, but it’s still easy. You’ll be rewarded with smooth creamy cheesecake with that light vanilla flavor. Perfect. And all in a single-serve size, so you’re not quite as tempted (maybe) to have more than one.
I am not a baker. Not even close. Yet I found these mini classic cheesecakes on the Char-Broil Big Easy to be very easy to make. I did learn a few things along the way. You really need to make sure you don’t overcook them. Do not let them go over 150 F. And, they may crack a bit no matter how hard you try. That’s ok, the cracks add character.
48 ounce packages Philadelphia cream cheese, softened
1cupsugar or sugar substitute
Place the cream cheese, sugar, and vanilla into a mixer and beat until blended.
With the mixer still running on low speed, add the eggs one-at-a-time until blended.
Divide mixture between the crusts. Depending on how full you fill them you might not need all 18 crusts.
Fire up your Big Easy.
Working in batches, add pies to the basket and bunk bed basket and lower into the Big Easy.
Cook for 10-15 minutes or until internal temperature reaches 145-150 F. Use an instant-read thermometer to test the temperature. Do not overcook. The cheesecakes will continue cooking just a bit after being removed from the Big Easy.
Pig shots (and variations) are a common treat at BBQ competitions, so I thought I’d throw a few on my smoker when doing my last smoke. Sausage, bacon, cream cheese and seasoning make for a great treat. It’s important to have a few little treats to snack on as a day’s worth of smoking goes on. A lot of these little delicious morsels became cook’s treats. Those are the bites that the cook gets to take before everyone else. That’s one of the best things of being the cook.
Pig shots are incredibly easy to make. You can use different combinations of creamed cheese and rubs to make your own flavors.
Great one-bite shots filled with smoked pork flavors, creamy cheese and a hit of spice.
1poundsmoked sausage or kielbasa
Cream cheeseplain or flavored
Heat your smoker to 225 F.
Cut the bacon pieces in half in the middle.
Cut the sausage into coins that are half as thick as the bacon is high when stood on edge.
Wrap the bacon around the sausage and secure with a toothpick. You want the bottom of the sausage to be even with the bottom of the bacon. This will form a level edge on the bottom, and a little 'cup' at the top for the remaining ingredients.
Spoon some cream cheese into each 'cup'. Sprinkle with brown sugar and your favorite BBQ rub.
Place on smoker until the bacon is done and just starting to crisp up.