Monday, June 5, 2017

Easiest Lemon Cookies

Hi all - I am so sorry I haven't been posting as much!  Family, preschool, etc.

I did make these easy yummy lemon cookies.  My friend and "nail lady" told me of these fluffy, light lemon cookies.... with a cake mix.  I love that I can keep the mix on hand and whip them out at any time.  I think we might try another flavor soon.  We might strawberry, or chocolate with chocolate chips, etc.  They are a different texture than traditional cookies.... but still yummy.  They were brown on the bottom and fluffy on top.  My husband thought I should add lemon zest to make them more "lemony" but my daughter liked them as is!

Easy Lemon Cookies

1 lemon cake mix
1/2 cup canola or vegetable oil
2 eggs

Preheat the oven to 350  Mix together just until mixed.  Use a cookie scoop and make the size cookie desired and place on a prepared cookie sheet - that has been lightly sprayed with a cooking spray. Bake at 350 for about 10 minutes or a little less.  Bottom and edges will get slightly brown.  After cooled, sprinkle with powdered sugar.  Store in an airtight containter.

Saturday, April 22, 2017

White Chocolate Cheesecake

If you know me well, you know I don't love white chocolate.  I love all other chocolate!  My friend Michelle makes this White Chocolate Cheesecake on a regular basis.  I decided to make it for our Easter lunch.  I thought it was fabulous.  Chris said he couldn't really detect the white chocolate in the cheesecake. However, the 12 oz of white chocolate makes for a very yummy, very creamy cheesecake.  You will love it!  I served it with raspberry sauce.  It is yummy plain or with the sauce.  I couldn't stay out of it!  The crust tastes like a sugar cookie too!

White Chocolate Cheesecake


1/2 cup butter, softened
1/4 cup sugar
1/2 tsp vanilla
1 cup flour

Mix first three ingredients with a mixer until fluffy, Gradually add flour and mix on low.  Press into the bottom of a 9 " spring form pan.  Prick with fork.  Bake at 325 for 25 minutes or until golden brown.


4 pkg ( 8 oz each) cream cheese, softened
1/2 cup sugar
1 tsp vanilla
4 eggs
12 oz white chocolate baking bars (Bakers or Ghiradelli or Lindt), melted and slightly cooled

Mix cream cheese, sugar and vanilla until blended.  Add eggs, one at a time on low speed until blended.  Blend in melted chocolate.  Pour over baked crust.

Bake at 325 for 55 - 60 minutes or until center is almost set and cheesecake is golden.  Remove from oven and run spatula around rim to loosen cake.  Cool before removing from rim.  Refrigerate at least four hours or over night.  Serve plain or with sauce.

Raspberry Sauce:

2 tsp cornstarch
3 Tbsp sugar (or more to taste)
1/4 cup water
12 oz bag frozen raspberries, thawed
fresh raspberries for garnish

In a small saucepan, combine cornstarch, water and sugar.  Add raspberries and bring to a boil, stirring occasionally.  Bring to a boil and boil one minute, stirring constantly.  Serve warm or cold.

*Strain through a cheesecloth or a strainer if you prefer no seeds.  Great either way but I prefer no seeds!

Printable Version

Tuesday, April 18, 2017

Cinnamon Rolls

I know, I know... I haven't posted in awhile!  No good reason - just busy and trying to eat healthier!

My girls and two boyfriends were home this last weekend for Easter!  We had so much fun!  I try to have yummy snacks and food for them.... and not spend a ton of time in the kitchen.  I had Texas Trash and Chocolate Chip Oatmeal Caramel Bars.  Jenna turned 22 Friday and she requested Banana Pudding.

A coworker likes to cook and eat like I do.  Susan and I are always sharing recipes.  She got this yummy Cinnamon Roll recipe from Shirley, her sister's mother-in-law!  I love this recipe - homemade... but not too homemade or time consuming.  I made these Friday night when we got home and put them in the oven for Saturday morning!  I have eaten a lot of cinnamon rolls but something about these was extra yummy!  You have to try them!  We had a peanut allergy in the house or I would have totally added pecan halves to the mixture!

Cinnamon Rolls

12 Rhodes frozen cinnamon rolls

Place rolls in a greased 9 x 13 pan.

Mix together:

1/2 cup sugar
1/2 cup brown sugar
1/2 stick butter
1/2 cup vanilla ice cream

Bring mixture to a boil and boil for one minute.  Pour over rolls.  No need to cover.  Put rolls in a cold oven overnight.  In the morning, bake at 350 for approximately 30 minutes.

Invert and frost with the the icing that was included with the cinnamon rolls.

*May add chopped pecans or soft raisins in the bottom of the the pan.

Printable Version

Monday, February 27, 2017

Chicken Parmesan Sliders - YUM!

I love little slider sandwiches!  I make the warm ham and cheese sandwiches - all of the time.  We enjoy them all year long but I especially love them with Tomato Basil Soup.

I am always seeing yummy recipes on Facebook - all of the crazy videos.  I love the TASTY videos.  This particular video is "Sliders Four Ways".  We were having another teacher birthday lunch.  One of the teachers we were celebrating likes Italian Food... so I decided to try to the "Chicken Parmesan Sliders"!  I could tell before I even baked them... that they were going to be heavenly.

I made mine the night before and refrigerated them.  I baked them at preschool the next day.  I was careful to keep the marinara sauce on the chicken... and not the buns... so they wouldn't get soggy. They were perfect!  In fact, while they were cooking, I had several parents that smelled them and wondered... what was cooking.  One parent if tried one to go.... and made them for dinner the next night!

I plan to try to other varieties too!

        The top pic is before cooking... and the bottom pic is after cooking!  YUMMO!!

Chicken Parmesan Sliders (I doubled this recipe) adapted from Tasty Buzzfeed

12 pkg of Hawaiian rolls
8 oz or so of rotisserie chicken ( I got mine from Costco - already cut up and packaged)
1/2 cup marinara sauce
8 oz fresh mozzarella, thinly sliced
1/4 cup basil, chopped (I found a lightly dried at our store in refrigerator section)
3/4 cup melted butter
3 cloves garlic, minced
1 Tbsp basil, finely chopped
1 Tbsp dried parsley
2 Tbsp grated Parmesan

Spray a 9 x 13 pan with cooking spray.  Slice the rolls in half lengthwise.  Place the bottom half in the 9 x 13.  Spread the chopped rotisserie chicken evenly over the rolls, followed by the marinara, thin fresh mozzarella slices and basil.   Place the top half of the rolls on top.  ( I like to gently cut the sandwiches apart so the butter mixture seeps down between) Mix the melted butter  with the garlic, Parmesan cheese, basil and dried parsley.  Gently spoon butter mixture over each roll, allowing some of the goodies to gather on top of each roll.  Bake for 20 minutes and serve.

*I made mine the night before.  Cover and refrigerated.  I left them out the next morning for an hour or so.  I baked mine covered for 10 minutes and uncovered for 10 minutes or so.


Printable Version