Tag Archives: Recipes

Cherry Cheesecake Cookies

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About a year ago I came across this heavenly recipe. I wish I could accredit the correct source but unfortunately I don’t remember what blog I stole this recipe from; however, I will be honest and say that I found this somewhere on Pinterest.

I’ve never, ever been a cookie fan. They are way to much work for me.¬†I like simple quick cake recipes instead! ūüôā These¬†cookies, however, are so amazing that I¬†usually don’t mind¬†doing the work. (Which really isn’t that much work….and that’s probably why I love them so much!) ¬†If you THINK you have the best cookie recipe in the world, you are sadly mistaken.

These cookies have the texture of a cookie but the goodness of a cheesecake!¬† This recipe made me about 5 dozen cookies; tis the reason I don’t make them often…I tend to eat them all!

Here is what you need:

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3 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 2 1/2 sticks butter (20 tablespoons), softened, 2 (8 oz) packages of cream cheese, softened, 1 1/2 cups granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, graham cracker, pecan bits and a can of cherry pie filling.

This time I also used blueberry filling. They were not as tasty as the cherry filling but the point is….use whatever your little heart desires. ūüôā

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I started by combining the flour, baking soda and salt in a mixing bowl and set it aside.

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I then turned to my ginormous mixing¬†bowl (because that’s all I have) and combined¬†the¬†softened cream cheese, butter and sugar.

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I then¬†mixed with my trusty $5 mixer that I bought at Dillard’s ages ago for about¬†3 minutes…or until you see it all mixed pretty well.

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When that is all mixed up I then added the eggs and vanilla extract and continued to mix for about a minute.

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I slowly started to add the flour mixture to the wet mixture….very slowly…because sometimes I end up with a huge mess of flour!

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As you add all of your flour, your mixture should begin to thicken up and look like this. ^
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I¬†then¬†covered my ginormous¬†mixing bowl and put it in the fridge for about 30 minutes….or 10 because I’m¬†impatient. The¬†dough is a lot easier to work with if you let it¬†firm up a bit….so¬†you should really leave it for at least 30 minutes. ūüôā
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While my dough was firming up some, I got out my handy little Ninja chopper¬†and crushed my graham crackers….yes¬†I still have my¬†Christmas tree¬†up. ūüėČ
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…then I added a large spoonful of pecans to my crackers. ūüôā

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Once¬†all that jazz what prepared, I got my workplace ready. I got my fillings¬†and¬†the crackers out and I lined two cookie sheets with PARCHMENT paper….umm…did you¬†guys know that wax paper is not the same as parchment paper???¬† (Wax paper doesn’t like the oven…FYI!)
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I then got my dough out of the fridge and made little two-inch balls and rolled them in my graham cracker pecan mixture.

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I rolled out as many as I could put on my cookie sheets which were about 30.
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To make room for the filling I used a round teaspoon and pressed each cookie. It’s perfect for these little cookies!

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I then went on and put a cherry or a couple of blueberries in each cookie. Make sure and put some of the actual filling in there too….that’s the best part!

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I popped them in a 350 degree preheated oven for about 13 minutes. Be careful because these cookies are kind of easy to burn…trust me…I should know. ūüėȬ† As long as the bottom of the cookie is a toasty brown you are still good!

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When the cookies are done take them out and let them cool for a¬†bit…which I personally think is the hardest part of the recipe.¬†Hehe! Then get to baking your second batch! ūüôā

This is my favorite cookie ever! Make sure and share with your neighbors! Be blessed! ¬†– Moni ‚̧

Cherry Cheesecake Cookies

  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 (8 oz) packages of cream cheese, softened
  • 2 1/2 sticks butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 8 whole graham cracker rectangles
  • pecan bits
  • 1 can cherry pie filling

Instructions: In a  bowl, combine flour, baking powder, and salt.  Set aside. In another bowl, beat cream cheese, butter and sugar for about 3 minutes.  Add eggs and vanilla and mix until combined.  Reduce mixer speed to low and slowly add flour mixture.  Cover the dough and refrigerate until firm. Preheat oven to 350 and line baking sheets with parchment paper. Roll dough into 2 inch balls, then coat completely in graham cracker crumbs.  Place 2 inches apart on baking sheet.  Using a rounded spoon, create an indentation in the center of each cookie and place a cherry in the center. Bake until cookies are toasted, about 13 minutes. Let them cool for about 10 minutes or so.

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Overnight Turkey

I went grocery shopping the other day at my local United Supermarket and found a 23lb. turkey for $0.57 a pound! I brought it home and my husband was just as excited as I was! I was going to save it for Thanksgiving but my husband is a truck driver and had a long layover in Albuquerque so I decided to surprise him when he got home. We can eat turkey all day, every day…especially in November!

This is the recipe that I’ve used for about three years and I love it!¬† It’s a mix between Mom’s recipe and my mother in laws recipe. You will want to start the seasoned butter the day before to give it enough time to cool. This is what you need:

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Lipton onion soup mix, a couple of lemons, celery, butter, pineapple juice, salt, thyme, rosemary, garlic powder,  poultry seasoning and of course a turkey! 

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The day before melt two sticks of butter.
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You are then going to add about a tablespoon of each of these ingredients plus one package of onion soup mix (not pictured) to the melted butter.

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Once all the ingredients are added then your going to put the mixture in a ziplock bag and freeze it.

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The next day you will start with your defrosted and rinsed turkey. Make sure and take the neck and giblets out. The first time I made a turkey I forgot to take out the giblets. Lol.

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After your turkey is cleaned and patted dry, chop up the lemons and some celery and stuff them inside the turkey like so.

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(I failed to get photos of the frozen butter but I’ll explain it.)
After your turkey is stuffed with the lemons and celery take your frozen herbed butter out of the freezer and chop it up into quarter size pieces. Take a knife and slide it under the skin of the turkey to loosen it up some. Once it is all separated a bit start sliding your butter quarters in between the skin. This will give the turkey a yummy buttery flavor. If you have butter left over like I did rub it over the top of the turkey.

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Now you are ready to out the turkey in the oven bag. (Oven bags are heaven sent! ūüėČ Make sure and slit it at the top right before you put it in the oven!) Once it’s in there I added about two cups of pineapple juice. This gives it an amazing tangy flavor and helps with moisture.

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Secure the bag and stick it in the roasting pan you are planning to use.

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Then stick your turkey in a preheated 350 degree oven for an HOUR. I started mine at about 11:00 PM.

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In one hour lower the temperature to 225 degrees and let it cook all night. I woke up at around 8:00 AM and the little pop up that came with the turkey had already popped up. I then raised the temperature back to 300 degrees and left it for 30 minutes.

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After the 30 minutes are up, check the temperature and make sure it reads at least 165 degrees. Once it does then your done! Your turkey will have a crispy buttered skin and a juicy inside!

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Excuse the chunk missing on the side…I couldn’t help myself. Haha. If you have any questions please let me know! ūüôā

I hope this helps make your holiday season yumilicious! -Moni