Honey Nut Cheesecake Cookies

½ cup butter, softened

4 ounces honey nut cream cheese

1 cup sugar

1 cup all-purpose flour

½ cup pecans

Preheat oven to 350 degrees.  In medium bowl, cream butter and cream cheese.  Add sugar.  Mix until fluffy.  

  

Add flour.  Mix well.  

 Add pecans.  Mix well.   

Drop by teaspoon 2 inches apart onto ungreased cookie sheet.  Bake 12 to 14 minutes.  Makes 18 cookies.

You can change the flavor of this cookie by simply changing the flavor of cream cheese.  You can also leave the nuts out if you would like.  That is one of the things I love about cooking; you can take a simple recipe and make it your own by adjusting the flavors to suit you.

 Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Baking Tips

At this time of the year everyone is very busy!  Buying gifts can be stressful and making homemade gifts even more so. Below are a few of my favorite baking tips that help my baked goodies turn out perfect almost every time. Click on the title to go to the article.

Stop burning the cookies!

 

Cake flour tip. 

 

Muffin tip. 

Pan sizes and substitutions. 

Mailing cookies tip. 

Check back on Friday, for 
 Honey Nut Cheesecake Cookie recipe! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Jordan's White Chocolate Cranberry Blondies

1/2 cup butter, softened

1 cup of sugar

2 eggs

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1 cup flour

1 1/2 cups white chocolate chips (1 bag)

2 cups fresh cranberries or 1 (10 ounce) bag Craisins

Cream the butter and the sugar together and make sure they are well combined. Then add the eggs, one at a time. 

Combine the remaining ingredients in a separate bowl and mix them well. Combining the white chocolate and cranberries (I couldn't find fresh cranberries at the store so I used dried cranberries instead)  with the flour helps them stay in the middle of the blondie rather than sinking to the bottom. 

Add the dry ingredients to the butter and sugar mixture. Stir this together just until combined. Pour the dough into a well greased 9 X 13 pan. Smooth out the cookie like dough so it is very even.

Then bake this at 350 degrees for 30 to 40 minutes. You will know these are ready when a toothpick comes out almost clean. Make sure you don't over bake these, you want them to be ooey gooey good!

Our son Tyler's fiance Jordan of Gingerlocks' Kitchen shared this recipe with me.  I am so excited that she will soon be a permanent part of our family!  She is as beautiful inside as she is outside and makes my son so very happy!  She is also an incredible cook!  Please stop by her blog and say Hi. http://gingerlockskitchen.blogspot.com/

I have been beyond busy lately!  My mom, sister, and I opened a fashion jewelry store last Friday.  It is called "Dazzle For A Dollar" and all jewelry and accessories are only $1.00 each item!  If you live in or near Farmington, NM, come on in and check it out.  We have great gifts and stocking stuffers for girls and guys of all ages.  We are located in the Hillside Plaza at 30th and Main across from Si Senor's. 

 

Check back on Tuesday,

for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Aluminum Foil Tip

Using aluminum foil was sometimes a struggle for me.  The roll would come out of the box as I pulled out the amount I needed.  My sister Shelley gave me a tip that put an end to my problem.  On the end of the box there are tabs that you press in to lock the roll in place.

Once the tabs are pushed in, the roll will stay in the box and will be easy to handle.

Check back on Friday, for 
Jordan's Cranberry Blondie's recipe! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!