Cheesecake Cookies

Ok I had a genious idea when tweaking this recipe!! I'm going to try adding pumpkin and pumpkin pie spice to both the cookie and filling. I'm also going to make into bars. But for now here we go..


2 1/2 cups finely crushed nilla wafers
2 cups flour
2 1/2 teaspoons baking powder
2 sticks butter, softened
1 cup packed brown sugar
2 eggs, separated
8 ounces cream cheese, softened
1/2 cup granulated sugar
2 teaspoons lemon juice
dash of cinnamon x 2
dash of kosher salt
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.


In a large bowl, stir together the nilla wafer crumbs, flour, baking powder and cinnamon. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the crumbs and blend until just combined.



In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolks, lemon juice, dash of cinnamon, dash of kosher salt and vanilla until well combined. Set aside.



Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape.


Repeat with the remaining dough. Spoon the filling into the indents in the cookies. It's about 1/2 TSP.



Or you can use a regular ice cream scoop and then fill with 1/2 TBS of filling.



Bake until the filling is set and the cookies are lightly golden, exactly 12 minutes.

Transfer to wire rack. At this point you can add a pie filling topping or leave plain.

Fried Pork Chops, Pioneer Woman Style

Fried Pork Chops, Pioneer Woman Style
■6 Boneless Skinless Pork Chops
■1 cup All-purpose Flour
■1 teaspoon Seasoned Salt
■1 teaspoon Black Pepper
■ Cayenne Pepper To Taste
■1/2 cup Canola Oil
■1 Tablespoon Butter
■ Extra Salt And Pepper, To Taste


Salt and pepper both sides of the pork chops.

Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.

Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.

Ham & Cheese Loaf

First let me say that you could add any cheese and meat you wanted in this. Swiss & Roast Beef would be great! Pepperoni or Salami and Mozzarella! Turkey and Pepper-jack. The list goes on and on!

Ham and Cheddar Loaf

1 package of french bread dough or pizza dough in a can from the refrigerated section in the grocery store
*1/2 package Ham, as much or as little as you would like as long as it stays thin enough to roll up
*1 cup cheddar cheese
*1/4 c. miracle whip
*1/2 package of ranch dressing seasoning

Roll out dough to a 12 x 10 rectangle. Mix miracle whip and seasonings together. Spread on dough. Lay ham over the dough, overlapping the slices. Then sprinkle with cheese. Roll dough into loaf. Pinch edges closed. Place the loaf, on a greased cookie sheet. Slice three "vents" across the top of the loaf. Bake at 350* for 35 - 40 minutes, until golden brown. Cool 10 minutes before slicing.

Low Fat or NOT Low Fat Mini Cheesecakes. Your choice

You know this girl doesn't do anything low fat however this recipe is versatile enough that you seriously don't notice if its low fat or not. So you make the call. :)

3-8 oz box of Low Fat Cream Cheese (or regular if you are a rebel)
1 cup Splenda or Sugar
3 Large Eggs
1 TBS Vanilla (I always use Mexican)
Dash of kosher salt
24 baking cups, sprayed with cooking spray
24 Nilla Wafers (for the bottom of each cup)

Cream the cheese and sugar until very well blended. Scraping sides frequently. Add vanilla and dash of salt. Then add one egg at a time beating real well and scraping sides of the bowl too.

After combined and there are no lumps, fill each cup half way.


Bake for 24 minutes at 350.
I set my timer for 12 minutes and then I turn the muffin pans the opposite direction and cook them for an extra 12 minutes. You don't want color on the top, just for the bottom to be brown and the top to be cracked.

While they are cooling here is an icing you can make or you can top them with fruit topping of your choice, pie filing or even plain.

Icing:

1.5 cups light sour cream (or regular)
Couple of TBS of sugar or splenda (just enough to make the icing sweet)
Mix with a spoon in a bowl and put on top of each cheesecake. You might need more or less depending on how much you like. You can put back in the oven and let icing set for an extra 2 or 3 minutes or just let it cool on top of the cheesecakes.

You can add any stir in you want, this is a plain Jane recipe that you can adapt to anyone's taste!