I love cheesecake, and the fruitier it is, the better. When I saw a recipe guaranteeing all that rich flavor, but with the ease of a cookie, I knew it was something I had to try. I had originally spotted this recipe on Pinterest; however, it took me almost a year to get around to actually making them. When I smelled them baking, I had a moment where I actually began to drool. Just a tiny bit. When I took that first bite, I could have, quite literally, kicked myself for waiting so long to give these a try. Since then, over the past year, I’ve been taking them to events and get-together’s (they’re unbelievably easy and taste spectacular), and so many friends have asked for this recipe that I just couldn’t wait another minute to share!
Blueberry Cheesecake And White Chocolate Chip Cookies
- 2 boxes of Jiffy blueberry muffin mix
- 4 oz cream cheese, softened
- 1 stick of butter, softened
- 1/2 cup brown sugar
- 2 eggs
- 1 cup white chocolate chips, optional
- Beat together cream cheese, butter, and brown sugar until smooth. Add in eggs, one at a time, beating until fully incorporated.
- Combine the butter mixture with the muffin mix, mixing until evenly combined.
- If using the white chocolate chips, using a spatula, fold them in now.
- Chill dough in the fridge for at least 2 hours (this prevents the batter from spreading out too much during baking).
- Form into tbsp sized balls and spread about two inches apart on a lightly greased cookies sheet.
- Bake at 325 degrees for 13-15 minutes.
- Let the cookies cool for a minute or two on the cookie sheet then transfer them to a wire rack to cool completely.
A simple pork chop is marinaded in ranch dressing, coated in a thick Italian bread crumb topping, and baked to crispy perfection. These Crispy, Baked Italian Ranch Pork Chops are a tasty new way to make an easy, family favorite pork chop supper.
This recipe, from Budget Bytes, makes wonderfully fluffy, moist, and delicious sandwich bread. Serve it toasted for breakfast with some yummy cinnamon honey butter. Heck, just eat a slice when it’s still warm from baking in the oven. It’s addicting. It’s also cheaper, and tastier than it’s mass-produced counterparts. And the piece de resistance… it only costs about $1.34 per loaf, which breaks down to about 11 cents a slice! What better sandwich is there than the one that leaves both your stomach and wallet full?!
Honey Wheat Sandwich Bread
- 1 1/4 cups water
- 3 tbsp honey
- 2 tsp yeast
- 3 tbsp olive oil
- 1 1/2 whole wheat flour
- 2-3 cups all purpose flour
- 1/2 tbsp salt
- Combine the water, yeast, and honey. Stir to combine and allow to sit until it becomes foamy. It may take up to ten minutes because of the honey.
- Stir in the olive oil and salt.
- Stir in the 1 1/2 cups of wheat flour. Once that’s mixed in add the all-purpose flour, 1/2 cup at a time, until you can no longer stir it with a spoon.
- Turn the ball of dough out onto a floured surface and knead in the rest of the all purpose flour.
- Keep adding flour until you have a soft, elastic but not sticky ball. Knead for about 3 minutes.
- Loosely cover the ball of dough and let rise until it’s doubled in size, about 45 minutes.
- Shape the dough into the log about the length of your loaf pan.
- Coat the bread pan with non-stick spray or oil and place the dough inside.
- Allow the dough to rise again until doubled inside, about 45 minutes.
- Cut a long slit in the top of the dough to allow for expansion during cooking ( a serrated blade makes the smoothest cut).
- Preheat oven to 425 degrees. Bake the bread for 30 minutes, or until a deep golden brown on top.
- Remove the bread from the pan, transfer to a wire rack, and allow to cool before slicing*.
*To make slicing easier, and to create prettier, more uniform slices, turn the bread loaf upside down before cutting.