Cookies and Cream Cheesecake Bars

Cookies and Cream Cheesecake Bars


Ingredients:
CRUST:
1 (1 pound) package Oreo cookies
4 Tablespoons unsalted butter, melted

FILLING:
3 (8 ounce) packages cream cheese, at room temperature
3/4 cup granulated white sugar
3/4 cup sour cream, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
3 large eggs, at room temperature

Directions:
1. Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).

2. Make the crust: Place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.

3. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.

4. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight)

5. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef's knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.

Tips:
*These work best served on flattened out cupcake papers w/ a fork stuck on top.

Caramel Pecan Brownies

Caramel Pecan Brownies

1 cup sugar
1/2 cup shortening plus more for greasing pan
1 teaspoon vanilla
2 eggs
2/3 all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
12 caramels
1 tablespoon milk

Heat oven to 350 degrees. Grease bottom and sides of square pan, 8 x 8 x 2 or 9 x 9 x 2 inches, with shortening. Mix sugar, shortening, vanilla and eggs in large bowl. Stir in flour, cocoa, baking powder and salt. Spread in pan. Sprinkle with pecans.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies. Cool completely, about 1 hour. For brownies, cut into 4 rows by 4 rows.

Delicious Healthy Banana Bread

Banana Bread with honey and applesauce instead of sugar 

& oil. Delicious & Healthy.

Ingredients

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Snicker Pie

Snicker Pie 

10 small snicker bars (fun size)
1 packages cream cheese (8 oz)
4 cup whipped topping
2 tablespoon carmel topping
1 packages ready to fill graham cracker crust


1. in large glass baking dish place 8 snicker candy bars in the mixing bowl and microwave until bars are softened
2. with hand mixer beat together cream cheese and candy bars until mixed well
3. place 2 cups of whipped topping into the cream cheese and candy mixture beat until fluffy
4. pour mixture into ready to fill pie crust
5. top with remaining 2 cups of whipped topping
6. chop or grate the 2 remaining snicker bars and distribute evenly over the top of whipped topping
7. serve drizzled with carmel topping
8. chill before serving

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes

Ingredients

For the Chocolate Cupcakes

3/4 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract

For the Peanut Butter Buttercream

1/2 cup granulated sugar
2 large egg whites
1/8 teaspoon salt
12 tablespoons softened unsalted butter,
cut into 1/2-inch pieces
1 cup peanut butter
2 teaspoons pure vanilla extract

For the Chocolate Coating

8 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons vegetable oil

Method

Heat oven to 350 degrees F. Line muffin pan with 10 cupcake cups.
In medium bowl combine flour, cocoa, baking soda, and salt. Set aside.
In larger bowl combine sugar, buttermilk, oil, egg, and vanilla until smooth. Add dry mixture and whisk until smooth. Spoon batter into cupcake cups, dividing evenly.
Bake 25 minutes or until center is just set. Let cool in pan for 10 minutes and then transfer cupcakes to wire rack. Cool completely.
While cupcakes are cooling, prepare the buttercream frosting. Combine sugar, egg whites, and salt in bowl of electric stand mixer.
Set bowl over pan of simmering water. Gently whisk until mixture registers 160 degrees F on instant-read thermometer.
Immediately transfer bowl to electric stand mixer. With whisk attachment, whip on medium-high speed until mixture resembles consistency of shaving cream.
On medium speed, add butter one piece at a time, until combined and creamy.
Whip in peanut butter and vanilla, and beat until smooth.
Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip (#808).
Pipe 1/3 cup frosting onto each cupcake. Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.
Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water.
Stir until chocolate has melted and mixture is smooth. Transfer to a large coffee mug.
Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the buttercream.
Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to cooling rack and repeat with remaining cupcakes.
Before serving, let cupcakes rest a few minutes so chocolate can set.

Dorito Chicken Casserole Recipe

Dorito Chicken Casserole Recipe

Ingredients:

2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes (drained)
1/2 packet taco seasoning
1 large bag Doritos
Shredded lettuce (optional)
diced tomato (optional)

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.
Step 2: Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish.
Step 3: Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.
(Makes 4 Servings)

Perfect Combination French Bread Pizza

Perfect Combination French Bread Pizza

Ingredients

• 1 loaf French Bread, Cut In Half Length-Wise
• 3 tablespoons Olive Oil
• 3 cups Marinara Or Pizza Sauce
• 1 pound Mozzarella Cheese, Grated.
• 8 ounces Pepperoni, Sliced Thin
• 1 whole Green Bell Pepper, Sliced Thin
• 8 ounces Mushrooms, Cleaned and Sliced Thin
• 1/2 cup Onion, Thinly Sliced
• 1 can Black Olives, Drained And Sliced
• 1 teaspoon Italian Seasoning
• 1 whole Large Tomato, Sliced Thin

Preparation Directions

1. Preheat oven to 450 degrees.
2. Brush french bread inside and out with olive oil. Place in preheated oven and bake for 4 minutes or until bread starts to lightly brown.
3. Remove from oven and spread marinara sauce evenly on toasted cut side of both pieces of bread.
4. Cover each side of marinara covered french bread with 1/4 of the mozzarella cheese, divide pepperoni evenly between both halves, top pepperoni with bell pepper, mushrooms, onion,s and olives.
5. Divide remaining cheese between both halves to cover toppings.
6. Sprinkle Italian Seasoning evenly between both loaves.
7. Bake in oven 4-6 minutes or until lightly brown.
8. Remove from oven top with fresh tomato.
9. Slice and enjoy.