Peanut Butter Cheesecake Bars

Ingredients:

1 8-oz package of cream cheese
½ cup sugar
1 egg
1 18-oz package of your favorite store-bought peanut butter cookie dough

Recipe:

1. Take your cream cheese out of the fridge and let it soften. In the meantime, heat your oven to 350 degrees.

2. In a bowl, combine the softened cream cheese, sugar, and egg. Beat until smooth.

3. Take half of the cookie dough (and try not to eat it all with your hands) and use it to line a medium (8 or 9-inch) square baking pan or dish. Press dough evenly into the bottom of the pan. This is your crust.

4. Spread the cream cheese mixture over the dough.

5. Take the other half of the cookie dough and crumble it. Sprinkle this over the top of the cream cheese layer in the pan.

6. Bake for 35 to 40 minutes or until golden brown and firm. Cool for 30 minutes. Refrigerate for at least 2 hours to chill.

After you let this chill, cut it into squares and try your hardest not to eat the entire plate before your friends get a chance.


Source: College Candy dot com

Caprese PIZZAS!!

Ingredients:

Toppings
3 medium vine-ripened tomatoes
1 tsp (5 mL) salt
2 tbsp (30 mL) chopped fresh basil
1 tbsp (15 mL) olive oil
8 oz (250 g) fresh mozzarella cheese
Coarsely ground black pepper

Crusts
1 tsp plus 1 tbsp (5 mL plus 15 mL) olive oil, divided
1 package (13.8 oz or 283 g) refrigerated pizza crust
1 garlic clove, pressed
1 oz (30 g) Parmesan cheese

Directions:

1 Preheat oven to 425°F (220°C). For toppings, slice tomatoes into 1/4-in. (6-mm) slices. Place onto paper towel-lined cutting board. Sprinkle both sides evenly with salt; let stand 15 minutes.

2 Meanwhile, for crusts, lightly brush Rectangle Stone with 1 tsp (5 mL) of the oil. Unroll dough onto baking stone. Press garlic into (1-cup/250-mL) Prep Bowl and combine with remaining 1 tbsp (15 mL) oil; brush over dough. Grate Parmesan cheese using Rotary Grater; sprinkle evenly over dough.

3 Cut dough lengthwise into thirds with Pizza Cutter. Carefully move dough strips slightly apart on baking stone. Bake 11-12 minutes or until bottom of crusts are light golden brown.

4 While crusts bake, finish toppings. Chop basil using Santoku Knife (see Cook's Tip); combine with oil in another Prep Bowl and set aside for later use.

5 Blot tops of tomato slices with paper towels. Slice mozzarella cheese into 1/4-inch-thick (6-mm) slices. Arrange tomato and cheese slices in overlapping rows on baked crusts. Return to oven; bake an additional 4-5 minutes or just until cheese melts.

6 Remove baking stone from oven. To serve, brush basil mixture over pizzas using Chef's Silicone Basting Brush and sprinkle with black pepper.

Yield: 6 servings

Nutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 35 g, Protein 15 g, Sodium 950 mg, Fiber 2 g

Cook's Tips: Salting tomatoes pulls out the excess moisture, preventing a soggy pizza. Blotting well with paper towels results in a more concentrated flavor.

To easily chop basil, stack leaves on top of each other and roll into a tight cylinder. Slice crosswise to form ribbons. Turn basil ribbons and slice crosswise again.

French Toast Roll-Ups

Source: inspired from Cinnamon Spice and Everything Nice
taken from "the girl who ate everything" website!

Ingredients

8 slices white sandwich bread
softened cream cheese, diced strawberries, or Nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
butter, for greasing the pan

Instructions

Cut the crust from each slice of bread and flatten it out with a rolling pin.
Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.
In a shallow bowl whisk the eggs and milk until well combined.
In a separate shallow bowl mix the sugar with the cinnamon.
Heat a skillet set over medium heat and melt a tablespoon of butter.
Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they're perfectly good all by themselves.

Mini Apple Pies

Mini Apple Pies- can be done in your mini pie pans too.

Start by cutting up eight cups of apples into small 1/2in bits.
Mix the apples with:
12 tablespoons of flour
1 1/2c of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg...you could also leave it out)



You will also need:
4 tablespoons of chilled butter cut into 24 equal portions.
two boxes of pillsbury pie crusts (four chilled NOT frozen crusts)


Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts.
I found that a wide mouth mason jar ring worked perfectly.
Line each cup of your muffin tin with a tiny pie crust.
gently fill the crusts with your apple mixture
You should be able to fill until slightly mounded.
and put a dab of butter on each pie.
Cover as desired with left over dough. Brush with melted butter and bake at 400 for 18 to 22 minutes.
recipe makes 24 mini pies

Cheesy CASSEROLE

FRIENDSHIP CASSEROLE

2 - lbs ground beef

1 - 48 oz jar spaghetti sauce

2 – tablespoons sugar

1 (16 oz) - pkg medium egg noodles

1/2 - cup margarine or butter

½ - teaspoon onion salt (or onion powder)

½ - teaspoon garlic salt (or garlic powder)

½ - cup grated Parmesan cheese

1 - 12 oz pkg shredded mozzarella cheese


Preheat oven to 350º Brown meat and drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes. Cook noodles as directed (AL dente); drain and toss with margarine, salts and Parmesan cheese. Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce, all the noodles, rest of sauce; top with mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and mushrooms to the sauce. Make sure the person you are gifting this wonderful casserole to likes the veggies. If not just leave them out.

*Note: Since this recipe makes enough for two casseroles, plan one for your family and one for a friend.

Dessert: Lemon Lush

I think this might be my favorite summer dessert...so

 cold and refreshing! 

You Have to Make This!! No Regrets! It's amazing.

Lemon Lush

1 cup flour

1/2 cup butter

1/2 cup chopped pecans

8 ounces cream cheese

1 cup powdered sugar

1 (8 ounce) container whipped topping, divided

1 (3 ounce) box lemon pudding mix

1/2 cup sugar

2 1/4 cups water, divided

2 egg yolks


Mix flour, butter & chopped pecans together like biscuit

dough and press into 8 x 8 inch baking pan. Bake at 400°

for 20 minutes or until brown.

Mix together cream cheese, powdered sugar and 1 cup

 whipped topping and spread over first layer while still warm.

 Stir lemon pudding mix, sugar, 1/4 cup water and egg yolks

 together in a medium saucepan. Stir in 2 cups water.

 Stirring constantly, with wire whisk, cook on medium heat

 until mixture comes to a full boil. (NOTE: if you are using

 instant pudding or a different flavor, use the ingredients &

 directions for preparation on the package!)
.
Cool 5 minutes, stirring twice. Cool about 30 minutes more

 and spread over two previous layers. Cool completely and

 top with remaining whipped topping. Chill.

Quick and Fun Dessert

 S'MORES DIP 

Ingredients:

1 cup of milk chocolate chips

2 tbs. of milk

1¼ cups mini marshmallows

Graham crackers for dipping




Directions: In a medium sauce pan add chocolate chips, milk

and 1 cup of your mallows. Mix continuously over medium

heat until melted and smooth. Using a rubber spatula,scrape 

chocolate mixture into a small casserole dish. Top with

remaining mallows. Place dish under your oven broiler for

approximately 60 seconds or until the top has started to

brown. 


Dip your graham crackers and enjoy!