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      title: red pepper cheesecakes
 categories: entree, appetizer
   servings: 12
 
       1 c  breadcrumbs
     1/3 c  unsalted butter
       8 oz cream cheese
     1/2 c  scallions
     1/4 c  half and half
     1/2 c  wood chips
       1 ea red bell pepper
       2 t  red bell pepper
       1 t  corn syrup
       1 t  cornstarch
     1/4 c  water
 
 combine breadcrumbs, butter, and salt-mix well
 press onto the bottom and up the sides of a mini muffin pan combine cream
 cheese, scallions,
 jack cheese,and half & half in a mixer bowl-mix well
 beat in the eggs, one at a time, and set aside
 prepare a small bed of coals
 soak the hickory chips in water for 15-30 minutes, drain well place the
 hickory chips onto the hot
 coals
 place the half red peppers onto a grill, well above and aside from the
 coals
 cover and smoke for 10-15 minutes
 cut into a small dice
 divide among the prepared crusts
 pour the egg mixture into the prepared crusts
 bake @ 325 degrees until lightly browned on top
 remove from oven, cool completely
 combine the red pepper puree and corn syrup in a small saucepan or
 skillet, over a medium-low
 flame
 combine the cornstarch and water-mix well
 add to the puree in the pan
 heat and stir until well thickened
 remove from heat and allow to cool slightly
 spoon a small amount of the sweetened mixture on top of each cheesecake
 serve warm or at room temperature
 
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