Wednesday, July 23, 2014

White Chocolate Raspberry Cheesecake Cookies

White Chocolate Raspberry Cheesecake Cookies
Recipe submitted by Rachel G.


4 ounces cream cheese, softened
1/2 cup butter, softened
2 tablespoons shortening
1/2 cup brown sugar
2 eggs
2 (7 oz) boxes Jiffy raspberry muffin mix
3/4 cup all-purpose flour
1  1/2 cup white chocolate chips


Beat together cream cheese, butter, shortening and brown sugar in a large mixing bowl until combined.  Add eggs beating after each addition.

Mix in muffin mix and flour until just combined.  Add white chocolate chips and stir until incorporated.

Chill dough in the refrigerator at least 30 minutes.

Preheat oven to 350 degrees.

Line baking sheet with Silpat or lightly grease baking sheets.

Scoop cookie dough mix onto baking sheets.

Bake 10 to 12 minutes or until golden brown on edges.

In between baking batches of cookies make sure to store the dough in the refrigerator.

3 dozen

Sunday, July 6, 2014

Brazilian Grilled Pineapple

Brazilian Grilled Pineapple
Recipe by


1 cup brown sugar
2 teaspoons ground cinnamon
1 pineapple, peeled, cored, and cut into 6 wedges


Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Whisk brown sugar and cinnamon together in a bowl.  Pour sugar mixture into a large resealable bag.  Place pineapple wedges in bag and shake to coat each wedge.

Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.

6 servings

Tuesday, July 1, 2014

Rhubarb Muffins

Rhubarb Muffins
Recipe submitted by Margaret Patterson

Hands down, this is the best rhubarb muffin recipe ever!


2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder                                                      
1/2 teaspoon salt
1 1/4 cups brown sugar
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
2 cups diced rhubarb
1/2 cup chopped walnuts


1 tablespoon melted butter
1/3 cup white sugar
1 teaspoon ground cinnamon
Best Muffin Ever!


Preheat oven to 350 degrees.

Grease two 12 cup muffin pans or line with paper cups.

In a medium bowl, stir together the flour, baking soda, baking powder and salt.

In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth.

Pour in the dry ingredients and mix by hand just until blended.

Stir in rhubarb and walnuts.

Spoon the batter into prepared cups, filling almost to the top.


In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.

Bake in the preheated oven until tops of the muffins spring back when lightly pressed, about 25 minutes.

Cool in the pans for a least 10 minutes before removing.

18 to 24 servings.

Happy Graham!
Recipe submitted by Margaret Patterson
Interested in another recipe by Margaret Patterson?  If yes, here a great tasting banana nut muffin recipe.