Since I started working full time as a stay at home mom, I’ve found a new love for all things domesticated! Haha….not really…well, kind of. I get REALLY happy when my husband comes home with new cleaning products. You see, at my last out of the house job, I was working shift work and I never had time for any of this. My life was chaos.

See?

I also really enjoy cooking and baking! The problem is…I’m so new in this role of ‘housewife’ that I don’t really have a lot of recipes. My husband was the one with the 9-5 so he did about 98% of all the cooking for this house in the past simply because I was never home during meal time. Plus he’s a WAY better cook than I am….!!

I want to know if anyone has any recipes they’d like to share with me! Keeping in mind that I am a mom of 2 small kids and quick & effecient is what I like because I just don’t have time to cook big giant gourmet meals. I find myself loving recipes where I can prep ahead of time (during naps) OR a meal where I can make lots and lots and freeze it for a later date. Although I’m open to trying anything at all!

Something you love, family tradition you’re willing to share with the world, anything, send it my way.

I could google and I do, almost daily, for new ideas but I thought this might be a fun way to get to know you guys and try something new that comes with a personal recommendation.

So ….. go nuts in the comments. I can’t promise I’ll make them all but I’ll try!

Here’s one that I make often because I do love me some cheesecake!

Photo and recipe from Kraft What’s Cooking

Kraft Mini Cheesecake

1 cup graham crumbs 
3 Tbsp. butter, melted 
2 pkg. (250 g each) Brick Cream Cheese, softened.
1/2 cup sugar 
1 tsp. vanilla 
2 eggs

Step 1 – Heat oven to 350°F.
Step 2 – Mix graham crumbs and butter; press evenly into 12 paper-lined muffin cups.
Step 3 – Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Step 4 – Spoon mixture over crust. Bake 20 to 25 min. or until centre is almost set. Cool to room temperature. Refrigerate 3 hours.

You’ll know the center is almost set when they only jiggle a little bit. It should never be runny. If they are cracking, get them out – they are starting to over cook.

When they are chilled and ready to serve, top with anything you like really. We use strawberries or our favorite – caramel sauce. They are super easy to make and a delicious treat. You can also freeze them for a later date 🙂

I hope you enjoy.

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