Cookies and Cream Cheesecake Cupcakes

Recipe rundown:
Taste: The combination of cookies and cream is a near perfect pair.
Texture: The Oreo cookie on the bottom of each cupcake and the Oreo bits suspended inside creamy sweet cream cheese goodness are the best part of this treat.
Ease: Easy!
Appearance: Cute, unique. May cause mouth to water.
Expense: Less than $5 for me.
Pros: These kept well in the fridge for several days.
Cons: This recipe reminded me of how much I like Oreos. Uh oh.
Would I make this again? Yes, most definitely.


Cookies and Cream Cheesecake Cupcakes
From Martha Stewart's Cupcakes
Makes 30 (Note: I halved this recipe and it was very easy, 30 of these cupcakes would surely be the death of me)

• Ingredients:
• 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
• 2 pounds cream cheese, room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup sour cream
• Pinch of salt

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Can it get any cuter? I think not..you could make little ones for cupcakes or bigger, just buy the size of Terra cotta pots and decorate away..

Cafe Rio Cilantro Lime Rice

I love Rice, Really love it and this one did not disappoint my taste buds, 3 of my favorite things, Rice, Lime, Cilantro..Try it for Cinco De Mayo..

Cafe Rio Cilantro Lime Rice

2 T. butter or olive oil

½ mid. yellow onion diced

1 c. rice (long grain is best)

2 c. boiling water

2 chicken bouillon cubes

¼ cup cilantro

Juice from a lime

In large sauce pan saute onions in oil or butter until soft. Add rice and cook for a few more min. Carefully add water and bouillon cubes, stir until cubes dissolve. Cook for 14 min. or until rice is tender and water is mostly boiled off.. Turn off heat, add cilantro, lime and lime zest (if desired) to dish. Better if left to settle for 30-60 min. Take a fork and fluff/mix the rice and serve

Non Profit Event for Animal Rescue Ranch

The Event was very successful, they raised over a thousand dollars, in 4 hours..The Salad I made was super Easy, I got it from a friend and everyone Loved it.

Zuppa Poppy Seed Salad

Romain Lettuce

1 bottle Poppy Seed Dressing (I used the one from Trader Joes)

Shredded Chicken

fresh raspberries, blueberries, sliced strawberries, any berries you want (fresh is better but I used frozen, it was cheaper and I bought them in a multi pack.

Cinnamon Almonds (got these at Trader Joes but Im sure you can find them anywhere, you can use any flavored almonds or nuts, candied would be good too) Chop them in blender or food processor..

Add all ingredients together expect the chopped cinnamon almonds, either add these before serving or put next to salad in pretty dish, so those who don't like nuts don't have to pick them out..(Lexie Dawn and Josh). This Salad is as Pretty as it is good!!

Paula Deens Hash Brown Casserole

Get your morning off to a savory start with the queen of Southern cuisine's hearty casserole. Who are we kidding...this potato dish tastes great morning, noon or night!

Servings: Serves 6–8

Ingredients:

Paula Deen's Hash Brown Casserole

• 3 Tbsp. butter
• 1 small yellow onion , chopped
• 4 cups frozen shredded hash browns
• 1 pound bulk sausage , mild, hot or sage
• 2 1/4 cups whole milk
• 8 large eggs
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. freshly ground nutmeg
• 2 Tbsp. Dijon mustard
• 8 cups cubed French or Italian bread , crusts removed
• 2 cups (1/2 pound) grated cheddar cheese
• 2 cups (1/2 pound) freshly grated Parmesan

Directions:

Preheat the oven to 350°.

Spray a deep 13" x 9" casserole dish with vegetable oil cooking spray.

Melt the butter in a large frying pan. Add the onion and sauté over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Sauté until soft, about 5 minutes.

In a second frying pan, sauté the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, and briskly stir to blend.

To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon, distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the cheddar*.

Bake the casserole uncovered for 45 to 50 minutes, until puffed and golden brown.

*Cook's note: Save a few tablespoons of cheddar for the last 10 minutes of baking, when you can add a fresh topping of melted cheddar.

Watched Oprah yesterday and Paula Deen was on and made this yummy casserole..just in time for rainy days..

Lemony Blueberry White Chocolate Cookies

Fresh and different with a hint of lemon. The cookie base is not too sweet to make up for sweetened blueberries and the white chocolate chips.

Servings: about 2 dozen cookies

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Ingredients:

1 1/3 c all purpose or white whole wheat flour
½ tsp baking soda
¼ tsp salt

1/3 cup butter, softened
2/3 cup sugar
1 large egg
zest from half a large lemon (about 1 tsp)
1 tsp lemon extract (or you can use some or all the juice from half a large lemon)

¾ cup white chocolate chips
¾ cup sweetened dried blueberries

Directions:

Preheat oven to 375.

In medium bowl whisk flour, baking soda, and salt.
In large bowl beat together butter and sugar. Beat in egg. Add zest and lemon extract or juice and combine until smooth. Stir in flour mixture and until combined. Mix in chips and blueberries.

Drop tablespoon-fulls onto large nonstick or parchment covered baking sheet. Bake for 8-10 minutes until just golden on edges. Transfer to a wire racks to cool.

Rhubarb Pie

I can't lie..I thought about it..But I bought my Crust at Trader Joes, it was fantastic..super flaky and moist..
Grandma Peck's Rhubarb Pie:

4 cups Rhubarb sliced..I peeled the dark red skin off..not sure if you have to but I think it makes it tough..about a pound of Rhubarb..

Mix:

1 1/3 -2 cups Sugar, I used 2 cups but I think I'd bring it down to 1 3/4..2 cups was a little too sweet

6 T. Flour

Mix Lightly, Pour into pie pan lined with uncooked pie crust.. now dot with about a Tablespoon of butter, cut up.. Put top crust on, slit top and lightly sprinkle with sugar..Bake 425 degrees for 40-50 min or until you see the filling bubbling..it only took about 35 min. in my oven and make sure you put tinfoil down in your oven as it spills over and makes a mess..

Easiest Pie I have ever made..and will be making more since it is in season.