Cheesecake Sprinkle Cookies

These are my new favorite cookies. Not only do they resemble a cheesecake flavor, they also melt in your mouth with a perfect light richness in flavor. These cookies make the perfect sweet treat when you are wanting a bite of cheesecake and a cookie…I love combining two completely different treats into one simple recipe.


Cheesecake Sprinkle Cookies

Cheesecake Sprinkle Cookies

Buttery, chewy, moist, and perfect. It's like the perfect sugar cookie with a sweet cheesecake bite..loaded with sprinkles.


1 cups of unsalted butter; softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 large egg

1 tsp vanilla extract

1 1/2 cup all-purpose flour

1 package of cheesecake pudding mix (if you can't find it at your

grocery store, you can use vanilla flavor)

1/2 tsp baking soda

1 1/2 cups white chocolate chips

1/4 cup sprinkles


  1. Preheat oven to 350 degrees F. In a large mixing bowl, cream the butter and sugars together. Slowly beat in the egg and vanilla extract until combined (it will look grainy).
  2. Slowly add in the flour, pudding mix, and baking soda and mix until cookie dough is formed. With a wooden spoon or spatula, add in the white chocolate chips and sprinkles until combined evenly throughout the dough.
  3. Place cookie dough in the refriderator to set for about 30 minutes, or until cookie dough is firm.
  4. With a mini ice-cream scoop (this is how your cookies will come out perfectly shaped), scoop cookies and place on a cookie sheet lined with a silpat mat of parchment paper. Place about 1 inch from each other and bake for 12-15 minutes until cookies are golden brown. Enjoy!




Jalapeno Popper Pizza

If I had to describe this pizza it would be, AMAZING. There is just no way you can go wrong with this. I haven’t had the best experience cooking with jalapenos but this sounded too good not to try and it came out perfectly. This is so easy to make it totally tastes just like a jalapeño popper in a pizza! As mentioned in the recipe  below, crispy bacon pieces would be a great addition to this pizza!


Jalapeno Popper Pizza

Jalapeno Popper Pizza

Spicy and cheesy pizza with a jalapeño popper twist. Two favorites in one bite!


1 ball of pizza dough; homemade or store bought

2 jalapenos; sliced and seeds remove (unless you want it extra spicy)

1 Tbsp extra virgin olive oil

2 Tbsp yellow corn meal

6 ounces of cream cheese; softened

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

1 1/2 cups grated Monterey Jalapeno Jack Cheese

5-7 large slices of Havarti cheese

1 Tbsp fresh chives; sliced


  1. Preheat oven to 450 degrees F. Lightly coat a pizza pan or baking sheet with olive oil. Work the pizza with your hands to form a pizza dough about 10 inches in diameter. Transfer to pan and sprinkle cornmeal to the bottom of the pizza/baking dish (this will make the bottom and edges crispy).
  2. In a small bowl add garlic powder, onion powder, salt, and pepper to cream cheese until combined.
  3. Spread the cream cheese over pizza dough evenly. Leave about 3/4-1 inch of a border. Add havarti slices, then sprinkle shredded jack cheese, top with jalapenos, and chives.
  4. Place in oven and bake for 15-20 minutes of until golden brown.
  5. *if you love bacon, I highly reccomend adding freshly chopped bacon to the top of these for an extra deliciousness!

IMG_4958Pasta Salad close up


Mediterranean Pasta Salad

Pasta Salads are always a good idea and they are my go-to dishes! They are simply so easy to make and everyone loves them. You can also dress them up (or down) in so many ways. This time I tried a light refreshing style pasta salad and added a Mediterranean twist to it. You can snack on this or eat is as a meal..Occasionally I add grilled chicken to this too!

IMG_4771Pasta Salad close up

Mediterranean Pasta Salad Auto

Mediterranean Pasta Salad Auto

Light and zesty pasta salad with a crunch of fresh goodness in every bite


1 pound of Rotelle pasta (wheel shapped pasta)

1 can of artichoke hearts; drained and chopped

1/2 cup kalamata olives; sliced

1/4 cup Italian salad dressing

1/2 cup pesto

1/2 cup feta cheese; crumbled

1/3 cup cherry tomatoes; sliced in half

1/2 cup corn

3 Tbsp green onions; thinly sliced


  1. Bring a large pot of water to a boil and season with salt. Once the water starts to boil, add pasta and cook according to its boxed directions. Once pasta is cooked, drain, and let cool.
  2. Once pasta is cooled, add to a large mixing bowl and stir on, italian dressing, pesto until pasta is completely covered in dressings.
  3. Add in olives, artichoke hearts, feta cheese, tomatoes, corn, and green onions. Mix until everything is combined then garnish with more green onions. Let sit for about 20 minutes (this will make all of the flavors come together). Best when enjoyed cold.

IMG_4770Pasta Salad close up

Guest Post–Summer Drinks

This is a guest post from a work from home Mother who has an interest in healthy living, enjoys cooking, baking, and creating new recipes to keep fit. Enjoy some of her refreshing summer drink recipes below! 🙂

“Drinks equally suited to thirsty kids or adults, here are the perfect summer’s afternoon drinks. When all you want is a refreshing flavor to enjoy, or to help you cool down in one of those scorching days. Homemade drinks are so much healthier than regular sodas, you can always adjust the ingredients to make them that little bit more individual, suited to your preferences. Most summer drinks are perfect with the addition of some crushed ice, and these two are no exception!”

Raspberry Lemonade
This drink is great for when you want something not too sweet. So often, summer drinks are excessively fruity and sweet, also containing too much sugar. This one does not fit that style, and it’s a very versatile drink, it would make for an excellent aperitif before a dinner party or that weekend bbq with family and friends.

One and a half cups of fresh raspberries
One cup of lemonade
A handful of fresh mint leaves
Sugar (to taste, if needed)

Wash the raspberries thoroughly in running water before blending them. For the best results, set your food processor to a relatively low speed and liquidize it, adding a few at a time to the mix as you go, once you have made a smooth paste, add the lemonade and half of your mint leaves blending all the ingredients, blast the lot for a few seconds, and there you have it. If it’s too sharp, add a little sugar with a teaspoon to taste. Serve over crushed ice in tumblers with a sprig or two of mint leaf.

Galia Melon Cucumber Cooler
This summer refresher has a subtle combination of flavours, it could be a perfect drink to serve before food and work as a non-alcoholic alternative to champagne. If you can’t get hold of a galia melon, then use a cantaloupe instead for similar results.

One galia melon
One English cucumber
Eight limes
A handful of fresh mint leaves
Peel the melon and remove the pips, dicing the remaining flesh. Now chop up half of the cucumber and place it with the melon into a food processor to liquidize them. Juice seven of the limes and add them to the mix, taking care to remove the pips. Finally, throw in the mint leaves. Chill in the refrigerator for half an hour, and then strain the lot into a pitcher for serving. Pour into tall glasses with some crushed ice, add a slice or two of lime per serving along with four or five thin slices cucumber.

Image by domeckopol and any_t used under the Creative Commons license

Fluffy Lemon Poppy Seed Pancakes

Pancakes are the definition of a hearty breakfast. They can be transformed into so many different ways…I had a ton of lemons in fridge and I wanted pancakes so I came up with this tasty treat. It’s hard to make pancakes during the week-day mornings so I suggest making extra and freezing these. In the morning just pop theses into a toaster and waahhh-laa! You get a perfect tasty pancake.

These are a bit different because they are not like your traditional buttermilk pancakes..they have a hint of lemon with a touch of poppy seeds. They almost resemble a moist buttery lemon poppy seed muffin….so good! The melted butter that’s added to the batter really gives these cakes an extra hint of deliciousness, so be sure not to skip out on that part. Top with fresh fruit, I found that raspberries compliment this perfectly. These are best when stacked high just how I like them so enjoy!
IMG_4970Pasta Salad close up

Lemon Poppy Seed Fluffy Pancakes

Yield: about 2 dozen small pancakes

Lemon Poppy Seed Fluffy Pancakes

Fluffy, lemon-yyyyyy, and light is what makes these pancakes extra special.


2 cups flour

2 tsp baking powder

1 tsp baking soda

2 Tbsp granulated sugar

2 Tbsp fresh lemon zest

2 cups milk (I used low-fat milk)

2 large whole eggs

2 tsp pure vanilla extract

2 Tbsp fresh lemon juice

4 Tbsp butter (unsalted), melted

2 Tbsp poppy seeds

butter or cooking spray for frying pan

Maple syrup

Fresh Raspberries


  1. In a large bowl, whisk together the flour, baking powder, and baking soda.
  2. Whisk in the sugar, lemon zest, milk, eggs, and lemon juice until smooth.
  3. Melt butter and pour into batter while whisking at the same time. Also, add in poppy seeds and mix until batter is completely smooth and does not have any lumps.
  4. Heat a griddle, or a nonstick pan over medium heat and add about a 1/2 tablespoon of butter or spray cooking spray when heated.
  5. For small pancakes pour 2 tablespoons of batter for each pancake and for larger pancakes, pour about 1/4 cup of batter.
  6. Cook until golden brown on the bottom and and bubbling on top. Flip once and cook until golden brown on each side. Top with warm maple syrup and sprinkle with fresh fruit (I used raspberries)


IMG_4972Pasta Salad close up

IMG_4981Pasta Salad close up