This recipe works for both plain and flavored cheesecakes. Rest assured that your family or guests will be impressed! Here’s how to make it.

Ingredients

• 3 to 4 cheesecake slices, chilled and cut into 1-inch squares
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup plain breadcrumbs
• Vegetable oil
• Powdered sugar
• Optional: Dipping sauce of your choice

Directions

• Start by rolling each cheesecake piece in flour, beaten eggs, and the breadcrumbs. Gently press the breadcrumbs so the bites can be well coated.
• Place the bites on a baking sheet and freeze for about 30 minutes.
• Heat around 2 inches of oil until it reaches 350°F.
• Then, in batches of 3 or 4, fry the frozen cheesecake bites in the oil until golden brown. Drain on a paper towel-lined plate and fry the next batch.
• Dust some powdered sugar on top and serve while hot.

Of course, you can have the fried cheesecake bites on their own, but a dipping sauce makes everything so much better! Here is the first.

Ingredients

• ½ cup dark brown sugar
• ¼ cup heavy cream
• ¼ tsp. fresh lemon juice
• 2 Tbs. unsalted butter
• ½ tsp. vanilla extract
• ¼ tsp. coarse sea salt

Directions

• Mix brown sugar, cream, and lemon juice.
• Add butter and microwave everything for 2 minutes.
• Remove and whisk until smooth in texture.
• Return to microwave for a further 90 seconds to two minutes.
• Whisk again, and add vanilla and sea salt.
• Let it sit until it thickens, and serve or pour over the fried cheesecake bites. It’s insanely good.

And our final recipe is a real scorcher. Check out this spicy chocolate sauce.

Ingredients

• 1 cup unsweetened cocoa powder
• 1 cup water
• ¾ cup granulated sugar
• ½ cup agave nectar
• 1 tsp. vanilla extract
• ½ tsp. cinnamon
• ¼ tsp. ancho chili powder

Directions

• Simmer the unsweetened cocoa powder, water, sugar, and agave nectar over medium heat until the mixture thickens. Don’t forget to whisk often.
• Once you get a thicker texture, remove from the heat and stir in the vanilla extract, cinnamon, and ancho chili powder. Voilá!

If you like parmesan with chicken, then you will enjoy this recipe, for sure. No need for a fryer! Chicken thighs with the bone in and the skin on guarantee a flavorful and tender outcome. A couple of pats of butter, some minced garlic, and fresh thyme are combined with soft baby potatoes for a hearty, cozy dinner.

The Garlic-Parmesan Chicken Ingredients

• 2 pounds of bone-in, skin-on chicken thighs, divided among 3 tablespoons extra virgin olive oil
• Kosher salt
• Black pepper freshly ground
• 2 tablespoons of melted butter and 1 pound of baby red potatoes
• 5 minced garlic cloves, 2 tablespoons of fresh thyme
• Fresh parsley chopped
• Freshly grated Parmesan, plus an additional for serving, 2 tbsp.

Pro Tips for a Slow-Cooker Success

Before scorching the thighs, pat them dry. To prevent having pale, flabby thighs, the extra moisture must be removed. This will speed up the skin’s rendering and browning. After searing the chicken, make sure to pour any remaining juices and fat into the slow cooker because you don’t want to lose any flavor. Start with at least one tablespoon of freshly chopped parsley, but feel free to add more. You can substitute your preferred woody herb in its place if you like. Oregano and rosemary are respectable substitutes.

Place the chicken, skin-side up, on top of the potatoes in the slow cooker so that air can circulate and the chicken fat can drop into the potatoes. Take a big bite when each serving is presented with a generous sprinkle of freshly grated Parmesan. Store leftovers in the refrigerator in an airtight container for up to four days, .

Step 1 – 1 tablespoon oil should be heated in a big skillet over medium-high heat. Add the chicken, season with salt and pepper, and sauté for three minutes on each side or until golden.

Step 2 – In the meantime, combine the potatoes with the remaining two tablespoons of oil, the butter, the garlic, the thyme, the parsley, and the parmesan in a big slow cooker. Season to taste with salt and pepper. Add the chicken and cook for four hours on high heat or eight hours on low heat, or until the chicken is thoroughly cooked.

Step 3 – Put some parmesan on top before serving.