Random Monday

In CategoryRandom Monday

• I would like my children to stop rubbing their dirt encrusted bodies all over my walls. The other day they were playing outside while I was in my office with the window open, and I heard them talking about how delightful it is to make mud out of dirt and spit. 


When they came in, I took one look at this magical muddy elixir caked all over their backsides and told them to strip. Naturally, they leaned against the wall (because if it’s there, my children will lean on it), and smeared the vile spit-mud all over it.

• Coupon savings update: I went shopping last week to pick up a few things from Target. Last week there was a coupon in the paper for a $5 Target gift card if you bought 2 packages of paper towels or toilet paper. So I headed over there to buy handsoap, paper towels, and t.p. Total coupon savings = $11 or 15%. Eleven dollars is real money, and it’s money I would never have saved before using coupons. This is ridiculously exciting for me.

Probably I should get out more.

• My husband loves cheesecake, so when I saw a recipe for Cheesecake Cookies, I knew the kids and I would make them for Father’s Day. I just found this recipe recently, and for the life of me, I cannot remember where I got it from. If anyone has seen it out there somewhere, let me know so I can give proper credit. They were voted delicious.

Cheesecake Cookies
3/4 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
4 teaspoons lemon peel, shredded
2 tablespoons lemon juice
1 teaspoon vanilla
2 cups all-purpose flour
1/3 cup finely chopped pecans
1/3 cup crushed graham crackers

In a medium-size mixing bowl, beat butter and cream cheese. Add sugar, lemon peel, lemon juice, and vanilla; beat again. Mix in flour with a spoon.

Refrigerate cookie dough for 30 minutes to make it easier to work with.

Spread half of the pecan/graham cracker mixture on a piece of wax paper. Lay half the chilled dough on top of it. Shape and roll cookie log (approx 2″ in diameter), coating in crushed nut-crumb mixture. Repeat with second half of dough. Transfer rolled, coated logs to fresh sheets of waxed paper and wrap.

Chill for about two hours in the fridge, or about 30 minutes in the freezer then slice into 1/4″ thick lovely little cheesecake rounds.

Place cookies on lightly greased cookie sheets. Bake at 375-degrees for 8-10 minutes. You only want to barely brown the bottoms. Don’t overbake.

*Makes about 4 dozen. These cookies do not need to be refrigerated.

Note: I found spreading the cold cheesecake mixture over the graham cracker crumbs to be rather difficult. It kept sliding around. For the second batch, I formed a log first by wrapping the cheesecake in plastic wrap, then I rolled it in the graham cracker. That worked much better.

Sorry there is not an After picture. The were gobbled up pretty quick.