Blueberry Cheesecake Cookies

I am by no means a baker....not by a long shot! I don't bake a lot, usually only near holidays. I've decided to try different cookie recipes lately, and this one I tried today. I found this at http://the-inspiration-cafe.blogspot.com/2012/04/blueberry-cheesecake-cookies.html off of pinterest, I think...well, now I cannot remember. Well, regardless, I found it. Now, just to warn you ahead of time, my cookies kept falling apart, much like a muffin would. It could be just the way I made it, but honestly this cookie tastes so darn yummy that it doesn't matter which way it breaks, just as long as it all goes in my tummy. Oh, and I had some wonderful helpers this time around!

 

Blueberry Cheesecake Cookies

2 boxes Jiffy Blueberry Muffin mix

4 oz. cream cheese

1 stick "I Can't Believe It's Not Butter"

1/2 cup light brown sugar, firmly packed

2 eggs

1 1/2 cups white chocolate chips

Step One: Cream together butter, cream cheese, and brown sugar. 

Step Two: Add eggs one at a time until blended.

Step Three: Combine muffin mix with the butter mixture and mix well. 

Step Four: Fold in white chocolate chips. 
Step Five: Chill for at least one hour
Step Six: Preheat oven to 325 degrees
Last Step: 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. Oh, and enjoy with a nice cold glass of milk! YUM!

Easy Chicken and Broccoli Alfredo

Chicken and Broccoli Alfredo ----MMM YUMMY YUMMY

This recipe is so easy, and so yummy! I was amazed at how easy it was. Usually I buy frozen alfredo from the store for $1.50 and that doesn't give me a whole lot, not to mention it has all that fat, and salt, and other stuff. Now, this may have some of the same stuff, but it's homemade, yummy and oh so wonderful to smell! Here is the recipe, which I found here on www.kraftrecipes.com, but tweaked a bit for some of the stuff I had.

1/2

lb.  fettuccine, uncooked

2

cups  fresh broccoli florets

1/4

cup  Zesty Italian Dressing

1

lb.  boneless skinless chicken breasts, cut into bite-size pieces (I used more, we love chicken)

1-2/3

cups  milk

4

oz.  (1/2 of 8-oz. pkg.) neufchatel cheese (found next to the cream cheese at the grocery store)

1/4

cup  Grated Parmesan Cheese

1/2

tsp.  dried basil leaves

Step 1: Cook pasta as directed on package, adding the broccoli florets to the boiling water the last 3 minutes.

Step 2: While the pasta is cooking, heat the Italian dressing in large non-stick skillet on medium-high heat. Add chicken, stirring it and coating it, cooking it for about 5 minutes or until it is done. Stir occasionally.  Stir in the remaining ingredients. Bring to a boil and stir constantly. Cook it for 2 to 3 minutes or until sauce is well blended and cooked through.

Step 3: Drain pasta mixture, place in large bowl and add the chicken/sauce, mixing until everything is well coated. ENJOY!

Start-up!

Please hang in with me as I begin this!

I LOVE PINTEREST! Ever since I've discovered it my husband has been happy! More variety of cooking and more yummy stuff to make! Oh man, am I excited to show you some of the things I have made!