Chocolate Chip Cheesecake Cookies

 

Chocolate Chip Cheesecake Cookies

Indulge in the creamy delight of Chocolate Chip Cheesecake Cookies, where the classic chocolate chip cookie meets the rich tanginess of cheesecake. These cookies are soft, creamy, and a little dense, offering a unique dessert experience that combines two favorite treats into one.

Ingredients:

- 2½ cups all-purpose flour

- 1 teaspoon baking powder

- ½ teaspoon baking soda

- ⅓ cup cornstarch

- ½ cup salted butter, softened

- 8 ounces cream cheese, softened to room temperature

- 1 teaspoon vanilla extract

- 2 large eggs, room temperature

- 2 cups powdered sugar

- 3 tablespoons heavy cream

- ½ cup miniature semi-sweet chocolate chips, plus more for topping

Instructions:

1. Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and cornstarch. Set aside.

2. Cream Butter and Cheese: In a large bowl, beat butter and cream cheese until light and fluffy. Add vanilla and eggs, mixing until combined.

3. Combine: Gradually add powdered sugar to the creamed mixture, then slowly incorporate the dry ingredients and heavy cream. Fold in mini chocolate chips.

4. Chill: Cover the dough and refrigerate for 30 minutes.

5. Prep for Baking: Preheat the oven to 350°F and line baking sheets with parchment paper. Use a cookie scoop to form dough balls, placing them 2 inches apart on the sheets. Freeze for 5 minutes before baking.

6. Bake: Roll dough balls for a smooth finish, press slightly to flatten, and bake for 9-10 minutes until just set.

7. Cool: Allow cookies to cool on a wire rack.

Tips:

- Ensure cream cheese is at room temperature to avoid lumps.

- Chilling the dough makes it easier to handle and helps prevent spreading.

- The smooth balls and slight flattening create picture-perfect cookies that bake evenly.

source: https://www.facebook.com/profile.php?id=100091952085026

BANANA OAT COOKIES (NO SUGAR, NO FLOUR)

INGREDIENTS:

3 mashed bananas (ripe)

1/3 cup apple sauce

2 cups oats

1/4 cup almond milk

1/4 cup raisins or nuts

1 cup good dark chocolate chunks (Lily’s brand is my fave)

1 tsp vanilla

1 tsp cinnamon

Preheat oven to 350 degrees.

DIRECTIONS:

Mix all ingredients together and

bake for 15-20 minutes.

source+pic: https://www.facebook.com/groups/859046121814050/permalink/1047694639615863/

Christmas Pretzel Bark

 

INGREDIENTS

• 15 oz bag of pretzel sticks
• 1 cup brown sugar
• 1 cup butter
• 1 teaspoon vanilla extract 
• ¼ teaspoon salt 
• 20 oz high quality chocolate, chopped
• Optional: Christmas sprinkles

PREPARATION

1. Line baking sheet with parchment paper and preheat oven to 400 degrees.
2. Lay an even layer of pretzel sticks across entire sheet, set aside.
3. Add butter, brown sugar, and salt to a small saucepan and bring to a boil. Continue boiling mixture for 4-5 minutes while stirring frequently. When mixture thickens and darkens remove from heat and stir in vanilla.
4. Pour mixture evenly over the pretzels and place baking sheet in the oven for 5 minutes.
5. While the first layer is baking, melt chocolate in the microwave in 30 second intervals, stirring each time until smooth.
6. Remove baking sheet from oven and let cool 1 minute, then pour melted chocolate evenly across the top. Add holiday sprinkles if desired.
7. Place in fridge (not freezer!) for 3-4 hours or overnight. Once cool, cut into squares and serve.
8. Store in an airtight container.

Recipe adapted from Simply Recipes.

source: https://12tomatoes.com/christmas-pretzel-bark/?partner=cookingpanda&utm_source=glp-12t&utm_medium=social-cp&utm_campaign=christmas-pretzel-bark&fbclid=IwAR0ZYZ-8r9AWRE_1VuYTI_DmFO0hwe274__-oOokqeruKxLtgC_Xx8L3VEM

Yellow Dal

Ingredients

• 2 Tbs. canola oil

• 3 tsp. whole cumin seeds

• 2 tsp. red pepper flakes

• 1 medium onion, diced (1 1/2 cups)

• 2 cloves garlic, minced (2 tsp.)

• 1 tsp. salt

• 1 1/2 cups yellow lentils (yellow split peas), sorted and rinsed

• 2 cups low-sodium vegetable broth

• 1 tsp. ground turmeric

Preparation

1. Heat oil in saucepan over medium-high heat. Stir in cumin and red pepper flakes, and sauté 1 minute. Add onion, garlic, and salt, and sauté 1 minute more.

2. Add lentils, vegetable broth, 2 cups water, and turmeric. Cover, reduce heat to medium-low, and simmer 25 minutes, or until liquid is absorbed.

Source: https://www.vegetariantimes.com/recipes/yellow-lentil-dal-reciipe/

Slow Cooker Honey Garlic Chicken

• ▢ 
6-7 Boneless Chicken Thighs 
• ▢ 3/4 cup Honey
• ▢ 3/4 cup  soy sauce
• ▢ 2 tbsp hoisen sauce 
• ▢ 2 cloves garlic crushed I used 1 ½ T minced garlic
• ▢ 1 tbsp fresh ginger root I used 1 T dry ginger
• ▢ 1 tsp seseame oil 
• ▢ 2 tbsp cornstarch
• ▢ 1/4 cup water

• In a 5 quart slow cooker add the chicken thighs. In a small bowl, whisk together the honey, soy sauce, hoisen sauce, garlic, ginger, and sesame oil. Cook on low for 4-6 hours or high for 3-4 hours. 
• Remove the chicken from the slow cooker and shred. Whisk togther the cornstarch and water in a small bowl. Whisk it into the sauce in the slow cooker. Return the shredded chicken back to the slow cooker and let cook for another 15 minutes to let the sauce thicken. Serve over rice ane enjoy!
  Source: https://therecipecritic.com/slow-cooker-honey-garlic-chicken/
  

Chicken Shepherd's Pie

                        

Servings: 6 people

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hr 5 mins

Chicken Shepherd's Pie is an easy dinner idea with chicken and vegetables smothered in a savory gravy filling and topped with mashed potatoes. This is a great recipe for leftover chicken or mashed potatoes.

Ingredients

• ▢ 2 lbs. boneless skinless chicken breast or thighs, see notes
• ▢ Salt/Pepper
• ▢ 3 cups chicken broth
• ▢ 4 Tablespoons butter
• ▢ ½ small yellow onion, finely diced
• ▢ 3 cloves garlic, minced
• ▢ ½ teaspoon EACH: Onion Powder, mustard powder, dried thyme, dried rosemary
• ▢ ¼ teaspoon EACH: Ground sage, black pepper
• ▢ 1/3 cup flour
• ▢ ½ cup Half and half
• ▢ 1 chicken bouillon cube , or 1 tsp better than bouillon
• ▢ 1 teaspoon Worcestershire sauce
• ▢ 2 cups frozen vegetables, (peas, carrots, corn)
• ▢ 5 cups warm mashed potatoes

Instructions

• Preheat oven to 450 degrees.
• Pat the chicken dry and season with salt/pepper. Add 3 cups of chicken broth to a medium saucepan and add the chicken. Gradually bring it to a gentle boil. Let the chicken cook with the lid cracked for 15 minutes, or until cooked through. Don’t boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
• While the chicken cooks, melt 4 Tbsp. butter in a wide (12-inch) pan over medium heat. Add the onions and sauté them for 4 minutes. Add the garlic and seasonings. Toss to coat and cook for 1 more minute.
• Add the flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.
• Reduce heat to low. Add 2 cups of the reserved chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner. Adding the liquid too quickly will break the roux and interfere with the thickness of the gravy.
• Add chicken bouillon and 1 tsp Worcestershire sauce. Then add the shredded chickenand stir to combine.
• Increase heat to medium and continue to add splashes of the remaining 1 cup of chicken broth while letting the filling simmer, reduce, and concentrate for 10-15 minutes. I usually use ¾ of the remaining cup.
• Add the frozen vegetables and stir to combine and heat through. Remove from heat.
• Transfer filling to a lightly greased 9 x13-inch baking dish if your skillet isn’t oven/broil safe.
• Let the filling cool slightly, then carefully place scoops of warm potatoes on the top. Try to add several scoops that are all almost touching each other to eliminate the amount of spreading you’ll need to do. (See process shots in post above.)
• Use a silicone spatula to gently spread the warm potatoes in an even and smooth layer over the filling. Don't push down hard to ensure the potatoes stay on the top.
• If desired, use a fork to “rake” a design on the top. Place in the preheated oven and bake uncovered for 10 minutes.
• Set broiler to high (550 degrees), and let the top brown for about 4 minutes, watch it carefully during this time to ensure it doesn’t burn. Don’t do this with glass or Pyrex baking dishes.
• Remove and garnish with parsley. Let it sit for 5 minutes prior to serving.
  Source and image:https://thecozycook.com/chicken-shepherds-pie/

Italian Cookie

 For the cookie:

• 3/4 cup salted butter 1 1/2 sticks
• 1/2 cup confectioner's sugar
• 1/2 cup sugar
• 3 eggs
• 3 cups all purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon vanilla

For the icing and decoration:

• 2 cups confectioner's sugar
• 2 Tablespoons or more of water
• 2 teaspoons vanilla
• rainbow sprinkles

Instructions

Preheat oven to 350 degrees F.

1. In a mixing bowl, beat butter for 30 seconds or until softened.
2. Add sugars and beat until combined.
3. Add eggs and vanilla and beat until incorporated.
4. Add flour and baking powder and mix on low until combined.
5. On a lightly floured surface, take a scoop of dough and roll out into a long log about 1/2" thick (about the size of your pinky finger.) You want just enough flour so that the dough doesn't stick to your surface, but you want it to hug it a little so you can roll it out. Too much flour will make the surface too slick and your dough will just slide instead of roll.
6. Cut long roll into 5" lengths. If you have an extra bit of dough at the end that isn't long enough, just put it aside and roll with the next scoop.
7. Take one 5" section, bring ends together and twist twice (see video.) Place on your cookie sheet about an inch and a half to two inches apart.
8. Bake for 6-10 minutes until cookie is set and firm but not browning around the edges. Mine took about 8 minutes.
9. Cool for a couple of minutes on the cookie sheet, then remove to a wire rack to finish cooling.
10. Make your icing. Mix confectioner's sugar, vanilla and enough water to get a good drizzling consistency.
11. Line a cookie sheet with waxed paper (for easier clean up later.)
12. Dip the top of each cooled cookie into the icing, scraping the excess off on the side of the bowl before placing onto the prepared cookie sheet.
13. After you've dipped a few cookies, stop to add your sprinkles before the icing hardens, then continue dipping and sprinkling until all cookies are decorated.
14. Allow icing to set.

Recipe+image: https://www.themerchantbaker.com/italian-biscotti/

Appledoodle Cookies

 INGREDIENTS

• ¾ cup butter (one and a half sticks, softened)
• ¾ cup brown sugar
• ¼ cup sugar
• 1 teaspoon vanilla
• 1 egg
• 2 cups flour
• 1 (3.5 ounce box) instant cheesecake or vanilla pudding mix, not prepared (see Note))
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• pinch nutmeg
• 1 cup apples, peeled and diced small
• 1 cup white chocolate chips (see Note) (optional)

Cinnamon Sugar:

• 1/3 cup sugar
• 1 teaspoon ground cinnamon

INSTRUCTIONS

1. In a large bowl, cream together butter and sugars. Mix in vanilla and egg until smooth.
2. In a medium bowl whisk together flour, pudding mix, baking soda, cinnamon, salt, and nutmeg. Add dry mixture to wet ingredients and mix until combined well. Stir in apples and white chocolate chips (if using). Chill in the fridge for one hour. *I tried it with chilling and not chilling and didn't notice a big difference.
3. For the Cinnamon Sugar: In a small bowl, combine the sugar and cinnamon.
4. Preheat oven to 350 degrees and line baking sheets with parchment paper. Take around 2 Tablespoons of dough and roll into a ball and then roll generously in the cinnamon sugar. Place on prepared baking sheet.
5. Bake for 10-12 minutes. Allow cookies to cool completely on the baking sheet - they will continue to bake as they cool. Store in airtight container at room temperature.

RECIPE NOTES

• *I used cheesecake pudding but you can use vanilla pudding too. I've noticed there isn't a big difference in flavor
• *I personally liked it without the white chocolate chips better but others preferred it with.

Source: https://www.the-girl-who-ate-everything.com/appledoodle-cookes/?fbclid=IwAR1paHTXHtakiTcOqD9q-qAEln62y-bLb9CftBDEHpaM53ZoPrAkLSa8sPE 

Sesame Chicken (better than takeout!)

Ingredients

Sesame Chicken Sauce Ingredients:

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/2 cup brown sugar
• 1 tablespoon corn starch
• 1/3 cup water
• 2 teaspoons sesame oil
• 1/2 tablespoon sesame seeds

Tempura Batter:

• 1/2 cup cornstarch
• 1/2 cup flour
• 2 egg whites
• 1/2 cup cold seltzer water

Chicken:

• 1 lb chicken thighs boneless and skinless cut into 1? chunks
• 2 teaspoons sesame oil
• 1/4 teaspoon crushed red pepper
• 1 tablespoon minced garlic
• vegetable oil for deep frying

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

1. To make the sauce mix all the ingredients together and to prepare the batter, add the ingredients together until just combined.

2. Add the chicken pieces to the batter and coat while heating 3 inches of oil to 350 degrees and add the chicken to the oil in batches frying until golden brown.

3. In a large wok or skillet add the sesame oil to the frying pan and add the garlic and red pepper flakes and cook for 30 seconds.

4. Add in the sauce and the chicken and coat quickly and serve immediately, garnished with sesame seeds.

Source: https://dinnerthendessert.com/crispy-sesame-chicken/