Wow it has been a long time. I have no idea why it is so hard for me to write on this thing. I guess I feel I don't have anything really exciting going on. I mean have you seen these blogs lately? They have so much talent! We had a very good Easter. First thing we did was eat breakfast at the church. Sweet Logan decided to carry his own plate and dropped it. He is learning that sometimes mommy is right. After church we went to my aunt Brenda's house. She made all kinds of wonderful food. I made some stuff that I have found off pinterest. The first was mini oreo cheesecake cups. The other was jalapeno pocket things. Both were pretty good and I think I would make them again.
OREO RECIPE FROM MARTHA STEWART Mini Oreo Cheesecakes Adapted from Martha Stewart's Cupcakes Printable Recipe Makes 30 42 Oreos (~1 package), 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 Fahrenheit. Line standard muffin tins with paper liners or grease well with non-stick baking spray. Place 1 whole cookie in the bottom of each 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.