This Hello card was a creation I came up with an inspiring sketch from Sunday Stamps. They do a weekly challenge for card making. This card is simple and clean, which means it was pretty easy to make….
I have been making these Homemade Apple chips for a couple years now. They are a sweet and healthy after school snack or would make for a great Teacher’s Gift….
Who doesn’t love getting a cute little present from someone? I know I do, but I love giving presents to others even more!…
Who doesn’t love the smell of warm banana bread baking in the oven? I just love the way the house smells when I make it. We often have over ripe bananas that turn black, but there’s no need to throw them away! They make for great bread because they are easy to mash….
It seems every running has his or her favorite items when it’s time to gear up and run. Well, I have made a list of my 7 essential items for summertime….
Growing up it was always a special treat when we got to eat Lorna Doone cookies. They are so rich and buttery! I was excited when a dear friend of mine gave me this recipe years ago. She is a lover of sweets just like myself. There was no name to this recipe so I made one up. Shortbread Cookie Cheesecake sounded great! Even though, it’s not really a cheesecake. This recipe is so decadent and rich. It is a nice and airy cheesecake. Not dense at all. It melts in your mouth and it’s super easy to make. You can make this recipe the day before, so it’s a time saver too.
Here is a list of ingredients:
1 14 oz can of Eagle Brand sweetened condensed milk
16 oz of Cream cheese (soften)
1 5.1 oz box of Jello Brand vanilla pudding mix (large box)
2 cups milk
I container of Cool Whip
1 box of Lorna Doone coookies
In a stand mixer combine the sweetened condensed milk and soften cream cheese.
After this is combined well, add the vanilla pudding and mix on high.
Then add the 2 cups of milk. Turn the mixer on low until the milk is incorporated then turn the speed up to high until the mixture thickens (approx. 3 minutes).
After the mixture is thick fold in the cool whip.
Line the bottom of a 9 x 13 pan with the shortbread cookies. *Make sure you reserve 15 cookies for the top (you will want to wait until the next day to add these). Then pour in your ‘cheesecake’ mixture. Cover with plastic wrap and chill in the fridge overnight. This will allow the cheesecake to fully set up and get cold.
The next day before you are ready to eat, place the reserved cookies on top. You don’t want to put them on the day before because they will get soggy.
Enjoy this decadent, rich, yummy Shortbread Cookie Cheesecake!
For a while now I have been trying to figure out a way to organize my makeup. Right now I just keep everything either in a huge make up bag that takes up a lot of space. Or, stuff is just thrown in a drawer somewhere and it takes me forever to find what I am looking for. Well, I decided to make a cute holder for my makeup brushes using a mason jar….
This July marks one year since I started running. It was such a struggle in the beginning and now I can’t live without it. It has definitively been a tough year, but it has been a good one! And, I can honestly say, that the drive and the push behind my dedication and desire to run is GOD!…
What is ravioli lasagna you might ask? Well, it is a easy dish made with frozen ravioli. The ingredients are layered like a lasagna. It is so simple to make and it is one of my husband’s favorites. I make this a lot when we have company over because it feeds a lot of mouths and I can getting other things done while it is baking in the oven. This recipe is filling, not to mention its pretty cheap and easy to make….