Sunday, May 24, 2015

Oreo Cheesecake Cookies

These incredible cookies are an insanely easy and delicious treat, in which cream cheese replaces butter to create creamy, soft cookies.


½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips
1 cup Oreo cookie crumbs (approximately 10 cookies)


1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.

3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.

4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2" balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Sunday, May 17, 2015

Make Your Own: KFC Coleslaw

The creative cook from Crouton Crackerjacks concocted the homemade KFC coleslaw recipe and we can’t enough!

With freshly chopped cabbage, carrots and his original sauce, this recipe is too easy to pass up.

Even if you don’t plan on having fried chicken for dinner, this coleslaw pairs superbly with your favorite BBQ-flavored steak or oven-baked chicken!

Follow along with the video below to see the simple instructions!

Friday, May 1, 2015

After I Saw This, I Never Threw Away Leftover Corn Cobs Again! Genius!

Got any leftover corn cobs in your kitchen? How about corn that has gone stale? Don’t throw those cobs away! You can use them to concoct a spectacular topping/whip with a simple soak in some heavy cream.

Courtesy of Lucky Peach, here’s an awesome way to make use out of leftover corn that’s tough and/or chewy. This recipe brings out the sweet, savory flavor of the corn, allowing them to infuse together for about an hour, and with delicious results.

Here are the easy-to-follow instructions:

1.In a medium saucepan over low heat, warm the cream.
2. Add the corn cob, bring to a boil, and remove from the heat.
3. Let the milk infuse on your countertop for 1 hour.
4. Strain the mixture through a chinois or fine-mesh strainer into a clean bowl and refrigerate until chilled, about 1 hour.
5.Meanwhile, place an empty mixing bowl in the freezer until it is very cold.
6. Transfer the cold corn cream to the cold mixing bowl, add powdered sugar and salt. Whisk until fluffy.

Is this something you’d make at home? I definitely would! Please SHARE this awesome recipe with your friends on Facebook!

Don’t throw your leftover corn cobs away! You can use them to concoct a spectacular topping/whip with a simple soak in some heavy cream.