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.

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!

PMS CRUNCH, better than midol

Re-visiting an oldie but goodie!!

Can't take credit for this one!! I found a new blog that I just LOVE! She is such a witty, funny writer and such a great cook.

http://asouthernfairytale.com/

If your like me when your pms'ing you want chocolate, sweet and salty and this is the perfect combo. So easy and even my kids are diggin it!

So here goes :)
YOUR HUSBAND WILL THANK YOU.......


PMS Crunch
1 bag butterscotch chips
1 bag milk chocolate chips
1 box rice chex cereal
1/2 bag pretzel twists ( i use these for my salt.. you could use peanuts but, I don’t like them in this)
Melt the chocolate chips and butterscotch chips over low heat on your stove.
I spread my cereal and pretzels in my big 10 x 13 baking dish.Spoon, drizzle, pour the chocolate over your cereal and pretzels.
Mix it well (I use my hands, it’s messy but, it works)
Spread the mixture out on parchment paper to cool

Reindeer Poop or also knowsn as Puppy Chow

Reindeer Poop or also knowsn as Puppy Chow



9 cup Chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 teaspoon vanilla
1 1/2 cup powdered sugar

Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla.

Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat.

You can use sprinkles too to make it colorful.
Spread mixture evenly on wax paper and allow to cool.