SATURDAY NIGHT FEVER

It's been one of those weeks, you know the kind where you don't want to do anything but crawl back into  bed and hope you sleep through it. Today was no different. I got off work around 4, hit the grocery store, got into my pajamas, and started to make the desserts I'm taking over to our friends house for the Superbowl tomorrow. I wanted to take some cool new appetizers I've been eyeballing, but they ask me every year to bring Dessert. My Dessert list: M-M-Mouse Made Easy (See Thanksgiving's Post), Salted Brown Butter Rice Krispie Treats (Iowa Girl Eats), and Individual Cheesecakes in Jars.

The Mousse is Done and in the fridge 

(I did put a little aside for tonight with a glass of Prosecco - Hey don't judge I said it's been a WEEK!)

I really like this "grown up" version of the Rice Krisipe Treat - simply brown your butter and add 1/4 tsp sea salt. I must admit I needed a lil more salt so I added sea salt flakes once they cooled. Yummy!

Cheesecake in Jelly Jars:

2 c graham cracker crumbs (about 16 ground up)

2 tbsp sugar

8 tbsp butter, melted

8 ounce pkg cream cheese, room temp

3/4 c sugar

4 eggs, room temp

1 c sour cream

1 tsp vanilla extract

zest of 1 lemon

Preheat 325. Spray the jelly jars with non-stick spray, making sure to spray the bottoms so the crust doesn't stick. Blend the graham crackers, 2 tbsp sugar and butter in a bowl. Place about 1 tbsp of mixture into each jelly jar and tap down to make the crust. In a large mixer bowl, mix the cream cheese with the 3/4 c of sugar until smooth. Add the eggs, one at a time, and mix well. Add the sour cream, vanilla, and lemon zest and mix until well incorporate. Fill each jelly jar with about 1/3 c of the filling, leaving room for topping. Place the jars in a large roasting pan and fill the pan with hot water halfway up the jelly jars. Place in oven and bake for 20-30 min. Remove with tongs and place on a wire rack to cool.

I topped half mine with mini chocolate chips the other half with fresh strawberries and blueberries.

I halved this recipe (12 servings instead) and could not find the 4 ounce jars so used 8 ounce. Since I didn't have the right size jar this actually only produced 8 servings. Though they didn't look as good as the recipe's picture - everyone enjoyed them.