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There is nothing that says "comfort food" like pot roast! Make it on Sunday morning in a crock pot and by the time it's ready the whole house smells WONDERFUL!
Many people will try to "fancy" the recipe up. That's OK - that's their choice. But I think that a chuck roast combined with water and some root vegetables is[...]
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I recently came across the most delectable cookie recipe. It’s really incredibly good and amazingly simple to create. Cheesecake in a cookie … yummmmm!
The recipe can easily be doubled … I have to double the recipe so that I have enough cookies left over after I finish baking them – to make it through the week for both my husband and myself! 
Cheesecake Cookies
16 oz. cream cheese, softened
1 egg
1/2 tsp vanilla
3/4 cup pourable Splenda
Beat softened cream cheese with the egg. Add in the vanilla and Splenda until thoroughly mixed. Drop by spoonfuls onto a lined or greased cookie sheet.
Bake at 350 until the edges are browned. Start at 15 minutes … my oven requires 15 minutes for foil-lined pans and 22 minutes for parchment-lined pans. The cookies brown easier using foil but they come out “fluffier” using parchment. They will puff, then fall, when they begin to wrinkle on the top, they are ready.
Remove from cookie sheet and place onto cooling racks. Try not to eat as you cook or do what I do and make a double-batch. IF you have any leftover, store in an airtight container.
Recipe makes about 60 cookies.
Carb count for each cookie: 0.43 g
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