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Sunday, October 30, 2016

I Lost My Cookies!

Facebook has so many good recipes pop up from different web sites.  I am always saving them.  A couple of weeks ago I found a lemon cookie recipe that sounded good.  I went out and bought 2 lemons and came home ready to make cookies.  I had all the other ingredients, BUT I COULDN'T FIND THE RECIPE.  GRRRRRR!!!  Friends started sending me recipes, but they weren't the same.  Others had suggestions for how I could find it.  No luck.  I went to Tasty.com.  Nope, not there.  Finally, I put lemon cookies in the search and there it was!!!  I was thrilled!  I saved it on FB and on my computer and now it's on my blog.  This recipe will never be lost again.  Today I made the cookies with a few minor adjustments!  They are good, but they're not real sweet.  Hubby likes them and I'm taking some in my lunch tomorrow.  I hope you enjoy them too!



Lemon Cream Cheese Cookies


2 1/2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup (1 stick) salted butter, room temperature
1/4 cup (2 oz.) cream cheese, room temperature
1/4 cup lemon juice - Use 2 lemons
2 drops lemon doTERRA essential oil
1 large egg
1 teaspoon vanilla extract


Icing:

3/4 cup powdered sugar
1 tablespoon milk
1 tablespoon lemon juice
lemon zest - collect the zest from the lemons before you squeeze them.

 In a large mixing bowl , cream together butter and cream cheese until smooth, then mix in sugar and beat until creamy.  Mix in an egg and vanilla extract, and beat until fluffy and lightened in color.  In a medium bowl, combine flour, lemon essential oil, cornstarch, baking soda and salt.  Add in the flour mixture and the lemon juice to the cream cheese mixture.  Mix until a rough dough comes together. You may need to add a little more flour if the dough is too sticky.  Put dough in plastic Ziploc bag, then refrigerate for 1-2 hours, or until chilled.  When ready to bake, preheat oven to 350ยบ.  Line a  baking sheet with parchment paper.  Spray your hands with Pam and roll cookie dough into balls and lay the cookie balls on the parchment paper. Place baking sheet in oven and bake for 15 minutes, or until edges are just starting to brown and pull away from baking sheet.  Remove cookies from oven and let cool completely.  

To make icing: whisk together powdered sugar, milk and lemon juice until smooth. Add more or less powdered sugar depending on how thick you want your icing. If icing is too thick, add more milk by the teaspoon.  Let cookies cool before topping them with icing.  Top with a sprinkle of lemon zest.
Makes 2 1/2 dozen. 

Saturday, October 15, 2016

Apple of My Eye

A co-worker told me how she added baked apples in her yogurt to make a healthy, fulfilling snack.  So I decided to try it and it was delicious!  I have started baking apples, mashing them up, and putting them in CarbMaster Vanilla yogurt (Kroger brand) for breakfast.  To make it a little more filling, I add in about two tablespoons of Kashi cereal.  I can mix it up before I go to bed so the morning isn't slowed down by making breakfast.  Plus, it's one less thing to think about before my brain starts to function.  Hubby tried it and he liked it too!  I bet this will become one of your favorites!!



Baked Apples

4 apples
½ cup of water
Cinnamon to taste
2 – 3 tsp brown sugar
Spray butter
Chopped pecans, if desired


Spray a 9x13 baking dish with Pam.  Peel and core apples.  Slice in half and place flat side of apple up.  Spray each apple half with 2 squirts of spray butter and sprinkle desired amount of cinnamon on top followed by a ½ tsp or so of brown sugar.  Top with pecans, if desired.  Pour a ½ cup of water into the bottom of the baking dish.  Bake uncovered at 350 degrees for 30 minutes.

For breakfast or a snack, mash one of the apple halves, add in 1 container of vanilla yogurt, and 2 tablespoons of Kashi. Stir well and enjoy.

Saturday, October 1, 2016

Say CHEEEEEESE for Cheesecake!



 OH.  MY.  GOODNESSS!  This cheese cake is SO good!  Have you seen the recipe where people wrap an Oreo with chocolate chip cookie dough.  The cookie recipe is awesome.  This is a cheese cake that plays off that idea.  It's really simple and really good. It's super rich so small servings are plenty.  The hubby and I liked it (a little too much) and so did some friends at work.  I also like the fact that I can make this the night before if I'm planning a dinner so there is less to do the day of an event.

Chocolate Chip Oreo Cheesecake
1  16 oz. pkg. refrigerated cookie dough
16  Oreos, plus 4 more crushed for topping
2  8-oz bars cream cheese, softened
1/2 c. sugar
2  large eggs
1/2 tsp. vanilla extract
pinch of salt
Caramel topping

Preheat oven to 325 degrees F. Line an 8-x-8" baking dish with parchment paper or aluminum foil leaving hanging over the rim. Press cookie dough into bottom of baking dish.  Top with a layer of Oreos (break them up to form a single layer). Set aside.  Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer using the paddle attachment, beat cream cheese, sugar, eggs, vanilla extract, and salt.  Pour over Oreo layer and smooth top.  Top with more crushed Oreos and bake until the center is only a little jiggly, 35-40 minutes.  Refrigerate until chilled, about 3 hours or overnight.  Remove cheesecake bars from baking dish by lifting it out by the parchment paper or foil and slice into squares.  Drizzle the top of the chilled cheesecake with caramel and serve.