Every year there are a few dishes that always make their way to the table. Recently, these two recipes have been a big hit in my family. And if they don't make it to Thanksgiving, they for sure make it to Christmas.
Lemon-Garlic Green Beans
1 pound fresh green beans, trimmed and cut into 2-inch pieces
2 teaspoons olive oil
2 garlic cloves, minced
1 large lemon - zested and cut in half
1/8 teaspoon salt
In a large nonstick skillet coated with cooking spray, cook and stir beans in oil over medium heat for 10-13 minutes or until crisp-tender.
Add garlic; cook 1 minute longer. Stir in the lemon zest, salt, and squeeze in lemon juice from 1/2 of the lemon. Yield: 4 servings.
Mini Berry Cheesecakes
12 ready-made mini graham cracker pie crusts
1 pound cream cheese, softened
1/2 cup sugar
1/2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
Pinch of salt
1/2 cup wild berry preserves
1 cup fresh berries (raspberries, blueberries & blackberries)
Preheat oven to 275 degrees. Line cookie sheet with mini pie crusts.
Beat cream cheese with a mixer on medium speed until smooth. Add 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into pie crusts, filling almost to the tops.
Bake until sides are set but centers are wobbly, about 20-30 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
Spoon 1 teaspoon preserves on top of each mini cheesecake and top with fresh berries.