This recipe for no-bake cheesecake, which uses cookies and graham crackers for the crust, is as quick and simple as they get.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons brown sugar
- 2 teaspoons paprika
- 2 teaspoons garlic salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground dried chipotle pepper
Instructions
- Whisk brown sugar, paprika, garlic salt, black pepper, cumin, salt, ginger, and chipotle pepper together in a bowl. Store in an airtight container.
Reviews
I made it in some saffron rice while that was still absorbing the water. It kinda turned into a Asian inspired risotto of sorts. I’m definitely not mad at it. Will gladly take the rest for lunch at work tomorrow
Lee’s All-Purpose Dry Rub Haiku: “Halved the recipe. Used it on two chicken breasts. It was WAY too sweet.” Hovered on giving this 3 stars based on its being entirely too sweet, but I knew that I would make it again due to its ease of prep (measure, stir, put in tupperware, or rub on meat!) and having had all of the seasoning on hand; however, next time I will reduce the brown sugar quite a bit. I rubbed this on two chicken breast halves which I then refrigerated for 3 hrs. Heated 1 tsp butter and 1 tsp EVOO over med-hi in cast-iron skillet, browned the breasts (@ 2 min. each side) then transferred to a 350 deg. oven to finish up in 15-20 min. The rub was flavorful, but like I said, entirely too sweet for us; however, eating the chicken sliced over a salad helped cut some of the sweetness, rather than just eating the chicken as a “main.”