Ooey Gooey Butter Leprechaun Cookies

I  wanted to created some cookies to celebrate St. Patrick’s Day.  We combined a few recipes to get this final result.  This recipe allows for different extract flavors to achieve the flavor you want.  Also you can use a different food coloring gel to match whatever you need.  These cookies live up to their name.  They are ooey and gooey.  If you like a crisp, crunchy cookie, keep on moving.  Add a little fun to your St. Patrick’s Day celebration!

Looking Forward,


Ooey Gooey Butter Leprechaun Cookies

2¼ cups all-purpose flour

2 t baking powder

1 (8 oz.) package cream cheese,  softened

½ cup unsalted butter, softened

1½ cups granulated sugar

2 t  vanilla extract (I used Mexican vanilla)

1 t  almond extract (you can use mint extract if you want to give that edge.  A good friend of mine said she might use Key Lime extract)

Green food coloring, gel based (this is where you can change colors for other celebrations)

1 t kosher salt

1  egg plus 1  egg yolk

1 cup powdered sugar for rolling & dusting cookies

In a medium bowl, whisk together flour and baking powder until well blended. Set aside.

Using an electric mixer cream together cream cheese and butter until creamy and smooth. Beat in granulated sugar, extracts, salt, and desired amount of green food coloring.   Mix until well combined. Be sure to scrape sides of the bowl to make sure all gets mixed in. Add egg and egg yolk and beat until creamy and light.

On low-speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover bowl and refrigerate at least 5 hours or overnight.

Preheat oven to 325 degrees.  Line two baking sheets with parchment paper; set aside. Place powdered sugar in a pie plate; set aside.

Use cookie dough scoop to measure dough.  Then roll dough in hands to create 1-inch balls.  (your hand will turn a little green if you used a lot of green food coloring you can live with it or use disposable rubber gloves)

Then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches apart.

Bake cookies for 12-14 minutes.  Cookies should look puffy and crackly.  The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.

Remove from oven and allow cookies to cool on baking sheet.  Then move cookies to a wire rack.

Keep cookies in airtight container.  Then can stored at room temperature or in your refrigerator.  


Chocolate Chip Cheesecake Ball

Christmas time is here!  I’m always looking for a fun dessert to share at gatherings.  Every time I bring my Chocolate Chip Cheesecake Ball, friends are asking for the recipe.  It’s easy and makes a great presetation on your plate.  Perfect for making early and serving when it’s time for dessert.  Enjoy!- Amanda


Chocolate Chip Cheesecake Ball

8 oz package cream cheese, softened

1/2 cup butter, softened

1/2 t vanilla

3/4 cup powdered sugar

6 oz. mini semi-sweet chocolate chips

3/4 cup finely chopped and lightly toasted pecans

In a mixing bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually add sugar, beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Remove and shape into a ball. Roll cheese ball in nuts.  Refrigerate for at least 1 hour.  Serve with chocolate graham crackers.  (Regular graham crackers work too!)

Stuffed Jalapeños

Jalapeños are a staple ingredient in my family.  We love to add spice to our lives and our food  This recipe comes directly from my mom.  Stuffed Jalapeños are always a hit in my mom’s kitchen.  Add this sidekick to your Super Bowl festivities.  Plus use it again during your cookouts this summer!  I feel it will be a GIANT Super Bowl! -AF

Stuffed Jalapeños

12 Jalapeños

8 oz cream cheese (light works great)

12 slices bacon (may substitute turkey bacon)


Put the jalapeños in boiling water for about 5 minutes.  It makes the jalapeños softer and takes less time to cook.  This step can be left out if you want to punish yourself.

Cut the jalapeños in half and take the seeds out.  (Gloves are recommended for all the known reasons)  Fill each half with cream cheese.  Cut the bacon in half and wrap around the stuffed jalapeño.  Use a toothpick to keep together.

Bake at 350 degrees for 20-25 minutes or until the bacon is cooked.  Or you can throw them on the grill.

My parents double the recipe and freeze half.  Easy to cook.  Take jalapeños directly out of the freezer and cook 40-45 minutes.

Tortilla Roll-ups

Just throwing out another classic nibble for your epic Super Bowl Party!  You can make these pinwheels the day before and cut them up right before the party.  I’m predicting a few tackles at the food table. -AF

Tortilla Roll-ups

2 cups Cheddar cheese, shredded

1/2 cup sour cream

1 (8 oz) pkg. cream cheese, softened

1 (4.5 oz) can chopped green chilies, drained

1 (2 1/4 oz) can sliced ripe olives, drained

2/3 cup chopped green onions

1 clove garlic, crushed

1/4 t seasoned salt

6 (9-inch) flour tortillas

Combine all ingredients except tortillas.  Mix well.  Spread 1/2 cup mixture over each tortilla; roll up tortillas, jellyroll fashion.  Wrap each separately in plastic wrap.  Secure with toothpick if needed.  Chill for 3 to 24 hours.

Unwrap each roll.  Cut off and discard ends.  Cut each roll into 10 slices.
Feeling like avocado, add 1 ripe avocado, finely chopped to mixture.

Cream Cheese and Sausage Crescent Roll

So, it’s the weekend!  Our family always enjoys breakfast on the weekend.  This is such a family favorite even my brother-in-law makes it.  There is no excuse with this three ingredient recipe.  I promise there will be no leftovers.
Happy Brunching! – AF

Cream Cheese and Sausage Crescent Roll

1 lb. mild breakfast sausage

1 can crescent rolls

1 pkg. cream cheese

Preheat oven according to crescent rolls directions. In skillet, brown and crumble sausage.  Drain all grease. Return to pan, over low heat, add cream cheese, stirring well until thoroughly mixed. Remove from heat. Roll out one tube of crescent rolls onto cookie sheet, pinching seams together. Place sausage mixture down the middle of the crescent rectangle. Pull up the side of the crescents and pinch together at top.  The mixture will be encompassed by the crescents. Bake according to package directions. Cut into sections to serve.
Serve with fruit.