Blueberry Cheesecake Cookies

So the other day I ran across this blog through pinterest and I love their ideas!!! They are so convenient and easy!! But I ran across these blueberry cheesecake cookies and they looked and sounded to good NOT to try!! However, I am trying to eat healthy and just be healthy over all, so when I first saw the recipe... I was like YIKES the calories!! But as I wrote down the ingredients I thought of a way to make it healthier.

The recipe calls for 1 Jiffy Blueberry Muffin Mix, and instead I used low fat blueberry muffin mix...however I really wanted to use the FiberOne muffin mix, but for some reason I could not find it in the store. Why not enjoy your cookie and get fiber at the same time!! Anyways the next big calorie buster was the cream cheese, so I used fat free cream cheese...and I can already hear you out there say...ewww this is going to be gross...but bear with me here! For the rest of the ingredients used according to the recipe.

Now there were a lot of comments on this blog about the cookies coming out "pancake" like, and unfortunately mine did to. But I think it was because we didn't have a mixer to blend the ingredients well, so either have everything soft and easy to mix or pull out that mixer. The second thing is that I kept the batter cold, however once I placed the batter on the sheet, it sat there for a good minute or five and I think that's what did it as well. You want to make sure that the batter is nice and firm, so if 1 hour doesn't give it enough time than, be patient and wait a little longer. These cookies are definitely worth it!!

I brought the extra cookies at work and the girls LOVED THEM!! They couldn't even tell that they are low fatish, which makes it even better!! Next time I will leave out the white chocolate, but that's just me!!

Also just a side note before I give you the recipe, when you package them up, place some wax paper between the cookies, because they will stick!!

Here is the recipe straight from The Inspiration Cafe' Blog:

Blueberry Cheesecake Cookies

2 boxes Jiffy Blueberry Muffin mix
4 oz. cream cheese
1 stick “I Can’t Believe It’s Not Butter”
½ C. light brown sugar, firmly packed
2 eggs
1 ½ C. white chocolate chips


Preheat oven to 325 degrees.

Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended. Combine muffin mix with the butter mixture and mix well. Fold in white chocolate chips. Chill for at least one hour. Drop by tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 14-15 minutes or until just turning brown around the edges. Cool on cookie sheet for 1-2 minutes. Transfer to wire rack until completely cooled.


Thank you Inspiration Cafe for sharing your secrets! And these yummy cookies!

Easy Bread and Rolls

One of my fondest memories of my grandmother is always walking into her house. Her house always smelled of cooking butter and bread! Knowing that I do not bake well...yeast and I are not friends...but I am going to try to beast the yeast!! My family constant makes this homemade bread that is absolutely delicious.

I finally took my first crack at it this weekend! And against my doubts it was easy enough that I didn't mess it up! This recipe comes from the Charlotte Cookbook, not sure if this ones is still around, ours definitely has seen better days!

Mother's Bread and Rolls

Ingredients 

6 cups flour

1 teaspoon salt
1/2 cup sugar
3 eggs
1/2 cup shortening
1 package dry yeast (rapid active)
2 cups lukewarm water

Directions 

Before you start sifting ingredients, go ahead and proof the yeast. Proofing the yeast, is making sure that the yeast is going to do its job. So when you combine the yeast and warm water, after letting it sit for a short while you should see bubbles forming at the top. Now the question is, how long is a short while...well it was about 5 minutes for us, not saying that is the case for all yeast. 

Once you started to proof the yeast, go ahead in a large bowl shift and measure flour, salt and sugar. Shift all together. Than make a hole in flour and add eggs, shortening and blend all together. When we blended all these ingredients we knew we were done when we could clump it together but it was pea size balls or clumps. After you have mixed it all well add the proofed yeast. Mix until you don't have any remaining lose flour. Place the dough in a greased bow, covered with a plate and set in  refrigerator for at least 6 hours (longer is better). 

Once the bread has risen after 6+hours, grease bread pans with margarine.We made two loaves by cutting the dough right down the middle. We then picked up one loaves and turned it in inside out. Don't kneed or roll just turn it inside and place in the pan. Once in the greased pan let the bread rise 3 hours at room temperature before baking. They double in size. Before you place in the oven, brush the top lightly with egg yoke to make a nice crust. Bake in pre-heated 325 degree oven for 45 minutes. Once the bread is done, do not leave it in the pans and go ahead and put it on a plate or rake to cool. You can serve immediately.

To make the rolls: Do the above except grease a biscuit pan and let rolls rise 2 to 21/2 hours. Bake at 425 degrees for 10 to 15 minutes. 

What is your favorite bread?

Chocolate Chip and Banana Pancakes

One of the many foods that I enjoy constantly in life is breakfast foods!! Most importantly pancakes!! As a kid through friends and family I ate chocolate chip pancakes. Something that has always been a comfort food for me. The back story to this is that one of my best friends gave me these weird cooking tools (still haven't figured out what they are for), chocolate chips, a measuring glass and a hot mitt. Definitely a great gift! So I thought we could put this gift to use in the morning. So Steve and I took regular Hungry Jack pancake mix and "pimped" it out!

I used one the tools here in the picture. After some thinking I think it might be a cheese knife?? If you know, let me know! Anyway the flat surface was great! I took some of the chocolate chips and smashed them between the tool and the cutting board, and for the banana I used the sharp edge and cut the banana into small pieces.

Once the hungry jack mix was all mixed up we put it on the hot skillet (just follow the directions on the box). Once the mix starts to bubble add your goodies to the cooking pancakes. If you wait to long the goodies wont be cooked in they will just be on top of the pancake. Equally good, however more mess to clean.

Once you see a plethora of bubbles and the sides start to turn brown flip the pancakes and let them cook on the other side. It wont take that long for the other side to cook. Once browned go ahead an plate them! If you have thicker pancakes they will take a bit longer to cook. You can enjoy with syrup or with out.

Easy enough right??

Whats your favorite breakfast food? 

Southern New Year Traditions!

All over the world there are different traditions for new years day. Some bring good health and others money. Either way its good food, so it works for me! In south you typically eat pork, collard greens, black eyed beans. You eat pork because pigs roots itself in the ground before moving forward, therefore the pork is to help you embrace change and progress. The collard greens are to bring money in your life, might want to eat a lot of those! Black-eyed peas are to symbolize luck, because there is a  legend that during the Civil War, the town of Vicksburg, Mississippi ran out of food while under attack. The residents fortunately discovered black eyed peas and since then they have been considered lucky. Typically with this meal there is also bread, which some cultures hide objects in the person who finds the object is destined to have a great future. 

So that is the menu tonight. The pork recipe comes from Chef Dan Eaton who was on a local news cast (<-- link). 

Roasted stuffed boneless pork loin

By: Chef Dan Eaton

Serves 6-8

INGREDIENTS:

• one 12 - 15 inch long boneless pork loin
• approx. 1/4 cup Dijon mustard
• 1 large clove garlic, peeled and finely minced
• 1 Tbs finely chopped fresh rosemary
• approx. 2-3 jarred whole roasted peppers, deseeded
• approx. 2 cups blanched chopped kale (or equal amount defrosted, well drained chopped spinach)
• approx. 1 - 1 1/2 cups grated Asiago cheese (or something like Fontina)
• salt and pepper for seasoning roast
• kitchen twine as needed for tying roast

PROCEDURE:

Place the pork loin on a cutting board (lying lengthwise away from you) and, starting furthest away from you, use a sharp knife to slice the pork loin 1/3 of the way up from the bottom without cutting through the opposite edge of the pork.

Open that up and repeat that same cut starting farthest away from you at the center and open the whole thing up like a tri-fold piece of paper.

Next, spread a layer of Dijon mustard over the pork and sprinkle on one large minced clove of garlic and 1 Tbs finely minced fresh rosemary.

Sprinkle on some grated Asiago cheese, top that with a layer of roasted red peppers lengthwise along one half and top that with some blanched chopped kale.

Add more cheese to the top of the kale and then firmly roll it up.

The next part is the tricky but necessary part of tying the roast. Cut 6 18-inch long pieces of cooking twine and slide them underneath the pork loin at regular intervals and then firmly and securely tie each one and then use a pair of scissors to cut off the loose ends.

Preheat oven to 375 degrees, add a splash of vegetable oil to a large heavy bottomed roasting pan on two medium hot burners and brown the pork all around. (see hints below)

Once it is lightly browned all around, carefully place the pan into the preheated oven.

You'll need to use a meat thermometer to make sure it's 145 - 150 degrees in the center when it is done.

Depending on the size of the pork loin, it will take one hour and fifteen minutes or more to roast and you'll want to let it sit for 10-15 minutes after roasting before slicing.

HINTS:

If you don't have a large roasting pan, you can cut the roast in half crosswise after tying it and then sear and roast it in a large oven proof skillet instead.

To check your thermometer for accuracy, place it in a tall glass of ice water. It should read 32 degrees if it is calibrated correctly. If it is a bit off, keep the difference in mind when checking doneness.

Make up your own stuffing ideas with other things like spinach, sun-dried tomatoes and Fontina cheese.

Add a splash of chicken stock to the pan drippings and heat to make a little sauce after taking pork out of pan.

Theirs

Mine

My collard greens, black-eyed peas all came from a can and buttered lightly. We also used some Zatterans rice and homemade bread! 

What are your new year traditions? 

Leek and Potato Soup!

Happy New Year Everyone!! 

I am sure the rest of you out there are experiencing what we are experiencing here, cold weather!! I love the cold, however I love to be warm in the cold. So for dinner I thought it would be great to make a soup and hot sandwich. Thanks to my loving brother and his wife I got a Julia Child's basics cook book! It is definitely an interesting read! If you know how to do the basic functions in the kitchen than the world is yours!!

So the very first recipe is a leek and potato soup! And man was it easy and delicious!! We also made hot ham sandwiches on the George Formen. If you put butter on the bread and then place it on the hot Formen it makes a nice crunchy coating on the sandwich. 

Here's the recipe for the soup! I hope you enjoy!! 

Leek and Potato Soup 

(serving size about 6)

Ingredients 

• 3 cups of sliced leeks (white and tender green parts)
• 3 cups peeled and roughly chopped "baking potatoes
• 6 cups of water 
• 1 1/2 tsp salt
• 1/2 cup sour cream or creme fraiche (optional)

Directions 

Clean leaks and potatoes. To clean the leeks, slice long ways down the middle and separate each under running water. Bring all ingredients, except for sour cream, to a boil in a 3-quart saucepan. Cover partially and simmer 20 to 30 minutes until vegetables are tender. Correct seasoning. Serve as is, or puree and top each portion with a dollop of the cream! 

I ended up serving as is because we didn't have anything to puree the soup with. I have had this soup pureed  before when I live in Europe and it was just as good! I hope this soup brings warmth to your day!! 

What is your favorite soup on a cold winter day??