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Good Morning Foodies!

Today’s Repeat Menu:
Alice’s Fancy Winey Chicken Dish
Toasty Marshmallows with Baked Yams
Zesty Sweet Sugar Snaps and Fresh Green Beans
Scrumptious Cherry Tomato and Goat Cheese Tarts
Divine German Chocolate Dump Cake

Today is a combination of a GADGET and TIP! Try cooking a CHEESECAKE IN A SLOW COOKER. There are lots of great reasons to use a slow cooker to make cheesecake. It maintains a steady even heat while steaming the cheesecake to perfection. The cake will taste creamy, smooth and silky, with less of a chance of the top cracking. It’ll only take a few hours to cook and won’t heat up your kitchen. Using a small 6” springform pan makes just the right amount of cheesecake for six without waste or taking up much refrigerator space in unlikely case of leftovers. I like this because I can eat a whole big cheesecake and this keeps my portions down.

Have a great day and be safe!

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