Snarky Cookbook – Recipes Still Needed


For all of you that have gifted us with recipes for the Snarky Cookbook – (send any of your recipes to Thank you! For those of you that have just now said, “Oh I’ve been kind of meaning to do to that” well, get to it girlfriend. We especially need recipes in the “Don’t Be Jealous of My Casserole” and “Yeah, I Am That Good of a Cook” categories. (This is for the what I call fancier recipes. The ones you use when company or the frenemy is coming over and the Costco artichoke dip just won’t do.) Of course, send me any of your yummies. A shout up to all of you who shared Diet Coke recipes with me and a big fat, not smiley face, to Miranda who sent me a Diet Pepsi sheet cake recipe. Really, Miranda – Diet freaking Pepsi? You can bet I changed that to Diet Coke. I also love any recipe with a story, but no pressure if you’re goodie doesn’t have one.  If you have time and could be a sweetheart and share this post with friends that would be grand. Here’s an example of what is going into the Cookbook.

These mini-cheesecake bites are like Spanx – they make you look good and yet you know the truth – all is not what it seems. These cheesecake sweeties are so elegant it’s as if the simple act of serving them shouts, in of course, a well modulated, dulcet tone, “Why yes, I spent hours in my gourmet kitchen, chained to my Viking Range crafting this culinary creation.” But, in reality they are a breeze to make and pretty much idiot proof. So, what are you waiting for? Go get your blender.



Graham crackers (about 9 “sheets” or 1 packet of Honey Maid)

3 tablespoons melted butter

Grind graham crackers in a food processor until finely ground and transfer to a bowl.  Pour melted butter and combine.  Spoon a teaspoon of the mixture in a mini muffin tin with mini cupcake liners.  Pack it down firmly, just on the bottom of each liner.

Bake for 8 minutes in a 350 degree oven.

While that’s baking, combine the following in this order, in a blender

1 eggs

¼ cup sugar

1 teaspoons vanilla

3/4 cup sour cream

1 8 oz packages cream cheese, at room temperature

1 tablespoon melted unsalted butter

Spoon 1 tablespoon of the cheese mixture into each mini liner on top of the crust.  Bake at 325 degrees and bake for about 20 minutes.  It’s ok if the cheesecakes develop cracks. Let sit at room temperature for an hour, then refrigerate until set, about 3 hours or overnight.

Garnish with a single raspberry, blueberry or a piece of cut strawberry.

This recipe comes from the kitchen of Debby in Los Angeles. She has two “almost teenage” boys and enjoys escaping from all the confusion by heading to her kitchen. She’s also known as the “go to” person for any school bake sale.