The Vee's Cook Nook

This recipe is to die for.  I had the tasteful opportunity to eat about five of these in one sitting during Christmas, when my Sister-In-Law brought these over for our family gathering.  I am all about trying new things, and this is one EVERYONE MUST TRY AT HOME! I had to get the recipe, and she found it online through social media - Facebook to be exact.  These cheesecakes are super easy and will please any crowd.  I made them for the first time this past weekend, and brought them to the office, and they were gone in 30 minutes.  They are kind of like the Pringles slogan, "once you pop you can't stop", even though you know you should.  See below the recipe and my step by step pictures or you can view the link below to watch the video that is posted online on how to make them. http://www.delish.com/cooking/recipe-ideas/recipes/a56968/cheesecake-cookies-recipe/ Ingredients: 1 16.5 ounce tube sugar cookie dough I used Pillsbury 1/2 cup cinnamon sugar 6 oun

So I took my first stab at making this giant cookie recipe for my office, at our group holiday party.  Let me tell you...EVERYONE loved them, wanted the recipe and stated, don't tell my wife or my grandma, but this is the best chocolate chip cookie I have every had. I have had a lot of trial and error in making cookies.  Either they come out to dry, or they are too gooey in the middle, or they don't lay flat and are to thick.  Well let me tell you...I have mastered this one, and the result will cause you to take a nap or want a cold glass of milk to drink after eating this. This recipe makes about 21 giant cookies, and takes about 3 hours total from start to finish.  One quick tip that I have found in perfecting butter type cookies is to refrigerate the dough for at least one hour.  This makes the dough easier to work with, and the cookies also come out better.  Also, once the cookies are done and ready to be stored, throw a piece of bread crust in the storage container.  T

So last night, I made a new recipe - Taco-Filled Pasta Shells.  It was a HUGE hit with the family.  And it was so easy because, I made the first half of the recipe over the weekend, so all I had to do was stuff the shells and bake. In 45 minutes, in the oven, they were done and I spent all of 5 minutes in the kitchen!  IT WAS GREAT! The other great thing about this recipe is it makes a double batch, so if you are only feeding ,3 like we have in my family, then the other portion of the stuffed shells can go into an airtight container and freeze for up to three months. So in a month or two - I don't have to do anything but bake - talk about easy right.  I am obsessed with making double portions of recipes that are freezable, because I always run into a situation where there is just not enough time in the day, especially with our crazy life. I recommend using tortilla scoops as a side, because it is easy to scoop part of the shell into the chip and have your own mini taco salad (t