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Melinda's books

I Am Watching You
The Maid
Hopeless
It Ends with Us
Unmissing
The All New Ball Book Of Canning And Preserving: Over 200 of the Best Canned, Jammed, Pickled, and Preserved Recipes
Ball Complete Book of Home Preserving
Jurassic World: The Official Cookbook
Halo: The Official Cookbook
Ugly Love
Verity
Where the Crawdads Sing
The Moonlight Child
Becky: The Heartbreaking Story of Becky Watts by Her Father Darren Galsworthy
Freed
Drowning in Stars
Behind Her Eyes
The Girl in the White Van
Regretting You
Defending Jacob


Melinda Haiden's favorite books »

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Protein Chocolate Chip & Blueberry Bagels

These are soooooo good! My kids ask me to make these ALL the time. Esp my picky eater, she loves them!! Def can add whatever you want to them, or as toppings. I love mine with either plain or strawberry cream cheese. Yum! I know what I am making this week! No judging, our microwave broke and we decided to order new appliances, these were just old and needed to go, had them for 8 years. I LOVE our new appliances!  Funny story content: I was making mini corndogs and the stupid muffins would not stop crumbling! I was pissed and kinda sorta hit the pan on the side of our counter until it dented! oops.  My son, the one speaking, loves throwing that in my face. 😀  You Will Need: 2 Cups Flour 1 tsp Salt 2 tsp Baking Powder 1 tsp Cinnamon 1 Cup Greek Whole Milk Vanilla Yogurt 2 tbsp Honey  Chocolate Chips/Blueberries (I used frozen wild ones, thawed) Melted Butter, brushed on top before cooking. Cook 400 degrees for 10-15 mins or until golden brown. 

Pumpkin Pie Cheesecake

You Will Need:
16 oz. (2 pkg)  Cream Cheese, softened
1/2 - 3/4 Cup Pumpkin Puree
1/2 Cup Sugar 
1 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Cloves
2 Large Eggs, room temp
Directions:
1. Mix the cream cheese, and sugar until smooth, about 2 to 3 minutes. Add vanilla and 1 egg at a time, and mix to combine. Scrape sides down, and mix a bit more.
2. Pour half the mix in your pie crust.
3. Add pumpkin puree, and spices to the other half of the mixture, and mix to combine; do not over mix. Spread over the plain cheesecake, and slowly spread out to cover the plain cream cheese. 
4. Bake 35 to 45 minutes or until the center is almost completely set. Turn the oven off and all the cheesecake to cool in the oven, door closed, 1 hour. Then open and cool another hour. Refrigerate for 3 hours, or overnight
**Serve with homemade whipped cream on top and a bit of cinnamon sprinkled on top**

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