Strawberry Cheesecake Cookies Recipe Ingredients: - 10 oz fresh strawberries, finely diced (280g) - 3 1/2 tablespoons light brown sugar (42g) - 6 oz cream cheese, softened (170g) - 3 tablespoons granulated sugar (38g) - 1/2 teaspoon vanilla extract - 1/2 cup unsalted butter, melted (113g) - 3/4 cup granulated sugar (150g) - 1 large egg - 1 teaspoon vanilla extract - 2 1/2 cups all-purpose flour (315g) - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 3/4 cup finely diced fresh strawberries (130g) - 1/4 cup homemade strawberry jam (from above) - Granulated sugar for topping Instructions: 1. Make the Strawberry Jam: Wash, dry, and hull the fresh strawberries. Finely dice them and place in a medium pot with the light brown sugar. Stir well. 2. Cook the Jam: Cook over medium-high heat, stirring occasionally, until the mixture becomes very thick and reduces to about 1/3 to 1/4 cup. This will take about 15-20 minutes. Set aside to cool completely. 3. Prepare Jam for Recipe: Measure out 1/4 cup of the cooled strawberry jam, transfer to a small bowl, and chill in the refrigerator. This is the amount you'll use in the cookies. 4. Make Cheesecake Filling: Beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. 5. Portion Filling: Line a tray with baking paper. Scoop out 12 portions of the cheesecake filling (about 1 tablespoon each) onto the paper. 6. Freeze Filling: Slightly flatten each ball of filling and place the entire tray in the freezer for at least 1 hour until the filling is completely firm. This is crucial for assembling the cookies. 7. Preheat and Prepare: Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper. Note: Bake 6 cookies at a time since they're large. 8. Mix Wet Ingredients: In a bowl, combine the melted butter, vanilla extract, and sugar. Whisk until the sugar is dissolved. Add the egg and whisk well until combined. 9. Add Dry Ingredients: Using a spatula, fold in the mixture of flour, baking powder, baking soda, and salt. The dough will be very thick and seem dry, but that's perfectly fine! 10. Add Strawberries: Gently fold the finely diced fresh strawberries into the dough until evenly distributed. 11. Swirl in Jam: This is the key step! Push about 3/4 of the dough to the side of the bowl. Flatten out the remaining dough on the bottom of the bowl. Using a teaspoon, dot about 1/3 of the jam onto the bottom and sides of this flattened dough. Scrape about half of the batter from the sides and cover the dough on the bottom, then dot with another 1/3 of the jam. Finally, repeat with the remaining dough and jam. The goal is to swirl the jam throughout without turning the entire dough pink - you want pretty swirls! 12. Chill Dough: Scoop the dough into 12 portions and chill in the refrigerator for 30 minutes. 13. Assemble Cookies: After chilling, flatten out each portion of dough slightly. Place a frozen cheesecake disc in the center of each portion. Seal the cheesecake completely inside the cookie dough, then shape into a ball. If the dough is sticky, wet your hands with water or spray with non-stick spray to help. 14. Arrange on Baking Sheet: Place each cookie dough ball on the prepared baking sheet, spacing them about 4 inches apart since they spread as they bake. Slightly flatten each ball and sprinkle the top with granulated sugar. 15. Bake: Bake for 13 to 16 minutes until the edges are light golden brown. The centers will look slightly underdone, which is perfect! 16. Cool on Pan: Remove from the oven and let the cookies cool on the baking sheet for about 10 minutes. They're too soft to move right out of the oven, so be patient. Then transfer to a cooling rack to cool completely.

Air Fryer Ham Cheese Pockets Ingredients: - 4 medium flour tortillas (8-inch) - 8 slices deli ham - 2 cups shredded cheddar jack cheese - 1 tablespoon butter, softened Instructions: 1. Warm the Tortillas: Stack your tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave for 20 seconds until they're soft and pliable. 2. Prep the Ham: Chop the ham slices into small bite-sized pieces. This helps distribute the filling evenly and makes the pockets easier to eat. 3. Fill Each Pocket: Place about ¼ cup of cheese in the center of each tortilla, add the chopped ham pieces, then top with another sprinkle of cheese. 4. Fold Into Pockets: Fold the outer edges of each tortilla inward, then fold the tortilla in half through the middle until completely closed. Press the edges to seal. 5. Preheat Your Air Fryer: Set your air fryer to 380°F and let it preheat for about 3 minutes while you finish preparing the pockets. 6. Add Butter and Cheese Topping: Brush the top of each pocket with softened butter, then sprinkle additional cheese on top. Press the cheese gently into the butter so it stays put. 7. Air Fry Until Golden: Place the pockets seam-side down in the air fryer basket and cook for 5 minutes, checking halfway through to make sure they're browning evenly. 8. Cool and Serve: Carefully remove the hot pockets from the air fryer and let them cool for a minute or two before serving. The cheese inside will be very hot!