Chocolate Chip Cheesecake Bars

I've been making this recipe for years. I cannot remember where I got it from, but it is awesome! It's all the deliciousness of cheesecake without the pains of a a spring form pan.

Chocolate Chip Cheesecake Bars

1 cup all purpose flour
1/3 cup packed light brown sugar
1/4 cup butter, softened
3- 8 oz. pkg cream cheese
3/4 cup sugar
3 large eggs
1/3 cup sour cream
1 tsp vanilla
12 oz pkg mini chocolate chips, divided

Beat first three ingredients at medium speed until well blended and crumbly. If the mixture looks too dry, just add a bit more butter. Pat into a lightly greased 9x13 inch pan. Bake at 350 for 13-15 minutes.

Beat cream cheese until smooth and creamy. Gradually add sugar and beat until well blended. Add eggs one at a time, beating on low speed until eggs are just blended.
Add sour cream, vanilla and 1 1/2 cups chocolate chips, beating until just blended. Pour over baked crust.
Bake at 350 for 25 minuted.
Cool completely
Melt remaining chips and drizzle over the cooled bars.
Chill 4 hours before serving.

I've been making this recipe for years. I cannot remember where I got it from, but it is awesome! It's all the deliciousness of cheesecake without the pains of a a spring form pan.

Chocolate Chip Cheesecake Bars

1 cup all purpose flour
1/3 cup packed light brown sugar
1/4 cup butter, softened
3- 8 oz. pkg cream cheese
3/4 cup sugar
3 large eggs
1/3 cup sour cream
1 tsp vanilla
12 oz pkg mini chocolate chips, divided

Beat first three ingredients at medium speed until well blended and crumbly. If the mixture looks too dry, just add a bit more butter. Pat into a lightly greased 9x13 inch pan. Bake at 350 for 13-15 minutes.

Beat cream cheese until smooth and creamy. Gradually add sugar and beat until well blended. Add eggs one at a time, beating on low speed until eggs are just blended.
Add sour cream, vanilla and 1 1/2 cups chocolate chips, beating until just blended. Pour over baked crust.
Bake at 350 for 25 minuted.
Cool completely
Melt remaining chips and drizzle over the cooled bars.
Chill 4 hours before serving.

Strawberry White Chocolate Pie

The pie that I'm about to share with you is amazing. It is delicious and beautiful. It is the creation of one of my favorite bloggers, Jamie over at Jamie Cooks it up. Honestly, everything I've ever made from her website has been fantastic, but this pie is truly special. I hope you enjoy it as much as I did! The only change I made from the original recipe was to add a bit of butter to the crust. Mine was not holding with origial 5 Tbs of butter.

Strawberry White Chocolate Pie 

CRUST: 
1 1/2 C graham cracker crumbs 
7 Tbs butter, melted
Dash of salt
FILLING:
12 ounces cream cheese, softened (1 1/2 packages)
2 Cups powdered sugar
1/2 Cup white chocolate chips
1 1/2 Tbs freshly squeezed orange juice
2 Cups cool whip
Dash of Salt
TOPPING:1 pound strawberries, sliced
3 Tbs white chocolate chips

1. Crush 12 or so graham crackers. You can use a food processor if you have one. If you don't, break out a gallon zip lock bag and your rolling pin. Grind them into fine crumbs. You need 1 1/2 cups graham cracker crumbs.

2. Pour 7 tablespoons melted butter over the top of the crumbs. Add a dash of salt and blend the butter into the crumbs with your hands. The crumbs should stick together and should not look or feel dry. You don't want them dripping either.

3. Pour the buttery crumbs into a regular sized pie dish. Using a small measuring cup form the crust to the pan, pressing firmly both along the bottom and along the sides. You can also use your fingers and palm of your hand.

4. Pour 1/2 cup white chocolate chips into a small bowl. Place it into the microwave and melt the chips for 30 seconds at a time, stirring after each cooking interval. Once the chips have melted, set the bowl aside allowing the chocolate to cool just a bit.

5. Place 12 ounces softened cream cheese in your mixer. Beat the cream cheese until its smooth. Add 2 cups powdered sugar and mix until the two are well combined.

6. Add 2 cups of cool whip, 1 1/2 tablespoons fresh orange juice, and the melted white chocolate. Add a dash of salt and then mix well, until the ingredients are nicely combined and the mixture is creamy and smooth.

7. Carefully spoon the filling over the crust. If you work it in the pan too much, the crust will stick to the filling and move.

8. Wash and slice 1 pound of strawberries (give or take). Then lay them on top of the filling. It works best if you start along the outside edge and work your way in to the middle.

9. Melt 3 more tablespoons of white chocolate in the microwave. Make sure to only heat them for 30 seconds at a time, stirring after each cooking interval.

10. Drizzle the chocolate over the top of the berries.

11. Refrigerate one hour before serving. (I did mine overnight and it was fine)

**A note about melting white chocolate: I used to get terrible results when I tried. I'd have a big gloppy mess and once those chips go there, there is no going back. I think the trick with white chocolate is melting it at a lower power. This time I melted mine in the microwave at 1/2 power and stirred every thirty seconds. When they looked almost melted I pulled out the chips and stirred thm until they were completely smooth.

Original Source: Jamie Cooks It Up

The pie that I'm about to share with you is amazing. It is delicious and beautiful. It is the creation of one of my favorite bloggers, Jamie over at Jamie Cooks it up. Honestly, everything I've ever made from her website has been fantastic, but this pie is truly special. I hope you enjoy it as much as I did! The only change I made from the original recipe was to add a bit of butter to the crust. Mine was not holding with origial 5 Tbs of butter.

Strawberry White Chocolate Pie 

CRUST: 
1 1/2 C graham cracker crumbs 
7 Tbs butter, melted
Dash of salt
FILLING:
12 ounces cream cheese, softened (1 1/2 packages)
2 Cups powdered sugar
1/2 Cup white chocolate chips
1 1/2 Tbs freshly squeezed orange juice
2 Cups cool whip
Dash of Salt
TOPPING:1 pound strawberries, sliced
3 Tbs white chocolate chips

1. Crush 12 or so graham crackers. You can use a food processor if you have one. If you don't, break out a gallon zip lock bag and your rolling pin. Grind them into fine crumbs. You need 1 1/2 cups graham cracker crumbs.

2. Pour 7 tablespoons melted butter over the top of the crumbs. Add a dash of salt and blend the butter into the crumbs with your hands. The crumbs should stick together and should not look or feel dry. You don't want them dripping either.

3. Pour the buttery crumbs into a regular sized pie dish. Using a small measuring cup form the crust to the pan, pressing firmly both along the bottom and along the sides. You can also use your fingers and palm of your hand.

4. Pour 1/2 cup white chocolate chips into a small bowl. Place it into the microwave and melt the chips for 30 seconds at a time, stirring after each cooking interval. Once the chips have melted, set the bowl aside allowing the chocolate to cool just a bit.

5. Place 12 ounces softened cream cheese in your mixer. Beat the cream cheese until its smooth. Add 2 cups powdered sugar and mix until the two are well combined.

6. Add 2 cups of cool whip, 1 1/2 tablespoons fresh orange juice, and the melted white chocolate. Add a dash of salt and then mix well, until the ingredients are nicely combined and the mixture is creamy and smooth.

7. Carefully spoon the filling over the crust. If you work it in the pan too much, the crust will stick to the filling and move.

8. Wash and slice 1 pound of strawberries (give or take). Then lay them on top of the filling. It works best if you start along the outside edge and work your way in to the middle.

9. Melt 3 more tablespoons of white chocolate in the microwave. Make sure to only heat them for 30 seconds at a time, stirring after each cooking interval.

10. Drizzle the chocolate over the top of the berries.

11. Refrigerate one hour before serving. (I did mine overnight and it was fine)

**A note about melting white chocolate: I used to get terrible results when I tried. I'd have a big gloppy mess and once those chips go there, there is no going back. I think the trick with white chocolate is melting it at a lower power. This time I melted mine in the microwave at 1/2 power and stirred every thirty seconds. When they looked almost melted I pulled out the chips and stirred thm until they were completely smooth.

Original Source: Jamie Cooks It Up

Chocolate Chip Cheesecake Sandwich

These cookie sandwiches are a combo of cookie and cheesecake. Both of which I love. These are easy and really good for a barbecue. With Summer rapidly approaching I thought it was the perfect time to break out this recipe:

Chocolate Chip Cheesecake Sandwich

4 oz cream cheese, softened
2 Tbs sugar
1 cup cool-whip, thawed
20 chocolate chip cookies
1 bag chocolate chip cookies

Beat cream cheese and sugar with mixer until well blended. Stir in cool-whip. Cover bottom (flat side)  of 10 cookies with about 2 Tbs of cool-whip mixture. Top with second cookie. Dip half of each cookie sandwich in chocolate and gently shake off excess chocolate. Place in single layer in airtight container. Freeze for three hours and serve.

Original Post Kraft

These cookie sandwiches are a combo of cookie and cheesecake. Both of which I love. These are easy and really good for a barbecue. With Summer rapidly approaching I thought it was the perfect time to break out this recipe:

Chocolate Chip Cheesecake Sandwich

4 oz cream cheese, softened
2 Tbs sugar
1 cup cool-whip, thawed
20 chocolate chip cookies
1 bag chocolate chip cookies

Beat cream cheese and sugar with mixer until well blended. Stir in cool-whip. Cover bottom (flat side)  of 10 cookies with about 2 Tbs of cool-whip mixture. Top with second cookie. Dip half of each cookie sandwich in chocolate and gently shake off excess chocolate. Place in single layer in airtight container. Freeze for three hours and serve.

Original Post Kraft

I wanted to squeeze in one final Easter treat for those pending parties. These cupcakes are based on a picture I saw on Pinterest last year. Sorry I can’t remember the source. These bunny and carrot cupcakes are adorable and will hop right off the table!

Prepare your favorite cupcake recipe, either from scratch or from the box.

Let's start with the carrot cupcakes.

You will need:

Orange M&M’s or orange reece pieces.

Green M&M’s

White Icing

After you have iced your cupcakes with the white icing, insert the orange candy pieces sideways into a pyramid shape. The first line should be 3 candies, then two and then one. Put two green M&M’s on top to look like leaves. It is as easy as that! Of course now there needs to be some bunnies to go along with these carrots

For the bunnies you will need:

24 marshmallows

Pink M&M’S

Black icing

Pink sanding sugar

To start, cut your marshmallows in half. Dip the sticky side in the sanding sugar. Press down and roll it around to make sure that side gets covered with that sugar. Once the bunnies have been iced (and please excuse the picture- I didn’t realize how thin my white icing was until it was tool ate) place the marshmallows at the top to resemble ears. You will need to do this step pretty quickly after you have iced the cupcakes. Once the icing has dried it makes it difficult to attach the ears.

Next, place a pink candy in the middle for the nose.

Using your black icing, pipe on eyes and whiskers. And then you will have bunny cupcakes to go along with those carrots! 

**Tips- If the marshmallows seem too thick, just cut them in thirds 

Use store bought black icing. It is very difficult to get a black icing at home.

I used pink sanding sugar, but feel free to mix it up. Try yellow, blue and purple to add a   little more character!

I wanted to squeeze in one final Easter treat for those pending parties. These cupcakes are based on a picture I saw on Pinterest last year. Sorry I can’t remember the source. These bunny and carrot cupcakes are adorable and will hop right off the table!

Prepare your favorite cupcake recipe, either from scratch or from the box.

Let's start with the carrot cupcakes.

You will need:

Orange M&M’s or orange reece pieces.

Green M&M’s

White Icing

After you have iced your cupcakes with the white icing, insert the orange candy pieces sideways into a pyramid shape. The first line should be 3 candies, then two and then one. Put two green M&M’s on top to look like leaves. It is as easy as that! Of course now there needs to be some bunnies to go along with these carrots

For the bunnies you will need:

24 marshmallows

Pink M&M’S

Black icing

Pink sanding sugar

To start, cut your marshmallows in half. Dip the sticky side in the sanding sugar. Press down and roll it around to make sure that side gets covered with that sugar. Once the bunnies have been iced (and please excuse the picture- I didn’t realize how thin my white icing was until it was tool ate) place the marshmallows at the top to resemble ears. You will need to do this step pretty quickly after you have iced the cupcakes. Once the icing has dried it makes it difficult to attach the ears.

Next, place a pink candy in the middle for the nose.

Using your black icing, pipe on eyes and whiskers. And then you will have bunny cupcakes to go along with those carrots! 

**Tips- If the marshmallows seem too thick, just cut them in thirds 

Use store bought black icing. It is very difficult to get a black icing at home.

I used pink sanding sugar, but feel free to mix it up. Try yellow, blue and purple to add a   little more character!

Peanut Butter Cups

Reese Cups are one of my favorite candies. When I saw a recipe for homemade peanut butter cups in Taste of Home magazine, I knew that I had to make them. These little cups are very smooth and creamy. They are also very simple to make with just a few ingredients.

Peanut Butter Cups

1 stick butter

1- 8 oz pkg cream cheese

1- 17.3 oz jar creamy peanut butter (I prefer Jiff)

1 tsp vanilla

2-3 bags chocolate chips or vanilla candy coating (Do not use vanilla chips)

Cream the butter, cream cheese, peanut butter and vanilla well. Slowly pour in the powdered sugar and mix until incorporated.  

Using a mini muffin tin, place mini cupcake papers. Place about 1/2 tsp chocolate in the bottom of each paper. Tap your tin on the counter several times until the chocolate is evenly distributed on the bottom.  Take about a teaspoon full of the peanut butter mixture and roll into a ball. Slightly flatten the ball and place in the cups. Use your fingers to push the dough down and flatten out in the cup. You want a flat top so the chocolate will settle evenly on top. Take another teaspoon of chocolate and put on top of the dough. Use the back of your spoon to evenly spread the chocolate over the dough. Tap the pan on the counter again to spread the chocolate. Place in the freezer for about 10 minutes or until hardened. 

You can also roll the peanut butter mixture into balls and just dip the balls in chocolate. I like the cups for nostalgia I guess and they are easily recognizable as peanut butter cups. Either way you make these, they will be devoured. I guarantee! 

Reese Cups are one of my favorite candies. When I saw a recipe for homemade peanut butter cups in Taste of Home magazine, I knew that I had to make them. These little cups are very smooth and creamy. They are also very simple to make with just a few ingredients.

Peanut Butter Cups

1 stick butter

1- 8 oz pkg cream cheese

1- 17.3 oz jar creamy peanut butter (I prefer Jiff)

1 tsp vanilla

2-3 bags chocolate chips or vanilla candy coating (Do not use vanilla chips)

Cream the butter, cream cheese, peanut butter and vanilla well. Slowly pour in the powdered sugar and mix until incorporated.  

Using a mini muffin tin, place mini cupcake papers. Place about 1/2 tsp chocolate in the bottom of each paper. Tap your tin on the counter several times until the chocolate is evenly distributed on the bottom.  Take about a teaspoon full of the peanut butter mixture and roll into a ball. Slightly flatten the ball and place in the cups. Use your fingers to push the dough down and flatten out in the cup. You want a flat top so the chocolate will settle evenly on top. Take another teaspoon of chocolate and put on top of the dough. Use the back of your spoon to evenly spread the chocolate over the dough. Tap the pan on the counter again to spread the chocolate. Place in the freezer for about 10 minutes or until hardened. 

You can also roll the peanut butter mixture into balls and just dip the balls in chocolate. I like the cups for nostalgia I guess and they are easily recognizable as peanut butter cups. Either way you make these, they will be devoured. I guarantee! 

Rainbow Jell-O Eggs

Easter is quickly approaching and I want to share this little treat before it's too late. You will need a special Jell-O egg mold that can be purchased at jello.com for this fun recipe. This is by far my daughters favorite Holiday recipe to make! It's the first thing eaten at every Easter party I've ever taken it to. I first saw this recipe at Porter House and knew I had to try it when I saw all of those beautiful layers!

Rainbow Jell-O Eggs 

You will need:
A pot of boiling water (about 8.5 cups)
6 boxes of Jell-O the colors of the rainbow (ROY G BIV)
A syringe
3-4 Jell-O egg molds
1.5 cups sour cream, cool-whip or smooth and creamy yogurt

Line up your boxes of gelatin in rainbow order next to 5 large cups or bowls. Put each flavor of gelatin in its own bowl or cup. Stir 1.25 cups boiling water into each flavor at least 2 minutes until completely dissolved. Do this one at a time, to make sure each is completely dissolved.
Spray your egg molds with cooking spray very generously. 
Fill molds using a clean syringe with your first color (I start with red) making each layer about 1/4” thick. Keep other colors covered with plastic wrap
Refrigerate for 10-15 minutes or until tacky
Meanwhile, stir in 2 Tbsp. of the yogurt, sour cream or cool whip into the remaining dissolved gelatin. Use a small whisk or fork to get out all the lumps. The last five minutes or so before the first layer is ready you place the light layer in the fridge to thicken. When the first layer is set but still tacky you pour the light color over the dark color. It is important not to wait too long. If the layers are too set they might separate when unmolded. Also, don't squirt the second layer on too hard because you may break the other layers and the colors will run together.
Repeat this process with the remaining colors.
When you finish with your last layer, refrigerate overnight.
The next day fill a bowl with hot water. Carefully dip the molds into the hot water for about 10 seconds. Do not let any water get into the molds, and don't dip too long because the eggs will melt.
Open the molds and you will be looking at these little gems:

I love this recipe! It is time consuming, but the result is so beautiful. Next time I am going to try to get the orange layer to be more distinct, but other than that I am so happy with the way these came out!

Easter is quickly approaching and I want to share this little treat before it's too late. You will need a special Jell-O egg mold that can be purchased at jello.com for this fun recipe. This is by far my daughters favorite Holiday recipe to make! It's the first thing eaten at every Easter party I've ever taken it to. I first saw this recipe at Porter House and knew I had to try it when I saw all of those beautiful layers!

Rainbow Jell-O Eggs 

You will need:
A pot of boiling water (about 8.5 cups)
6 boxes of Jell-O the colors of the rainbow (ROY G BIV)
A syringe
3-4 Jell-O egg molds
1.5 cups sour cream, cool-whip or smooth and creamy yogurt

Line up your boxes of gelatin in rainbow order next to 5 large cups or bowls. Put each flavor of gelatin in its own bowl or cup. Stir 1.25 cups boiling water into each flavor at least 2 minutes until completely dissolved. Do this one at a time, to make sure each is completely dissolved.
Spray your egg molds with cooking spray very generously. 
Fill molds using a clean syringe with your first color (I start with red) making each layer about 1/4” thick. Keep other colors covered with plastic wrap
Refrigerate for 10-15 minutes or until tacky
Meanwhile, stir in 2 Tbsp. of the yogurt, sour cream or cool whip into the remaining dissolved gelatin. Use a small whisk or fork to get out all the lumps. The last five minutes or so before the first layer is ready you place the light layer in the fridge to thicken. When the first layer is set but still tacky you pour the light color over the dark color. It is important not to wait too long. If the layers are too set they might separate when unmolded. Also, don't squirt the second layer on too hard because you may break the other layers and the colors will run together.
Repeat this process with the remaining colors.
When you finish with your last layer, refrigerate overnight.
The next day fill a bowl with hot water. Carefully dip the molds into the hot water for about 10 seconds. Do not let any water get into the molds, and don't dip too long because the eggs will melt.
Open the molds and you will be looking at these little gems:

I love this recipe! It is time consuming, but the result is so beautiful. Next time I am going to try to get the orange layer to be more distinct, but other than that I am so happy with the way these came out!

Angel Lush Cupcakes

I saw a Kraft recipe for Angel Lush cupcakes. When I tried to make it the angel food cake stuck to my wrappers and it was a food nightmare. Instead of using angel food cake, I used yellow cake mix and they were so light and delicious.

Angel Lush Cupcakes 

1- pkg yellow cake mix

1-3.4 oz vanilla instant pudding

2- cans crushed pineapple in juice, undrained

1- cup thawed cool-whip

2 cups assorted fresh berries of your choosing (blueberries, raspberries, sliced strawberries)

Heat oven to 375ºF.
Prepare cake batter as directed on package; pour into 24 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown
Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
Mix dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.
Top with berries.

These are light and fluffy. So many desserts are heavy and this is nice and refreshing after a big meal. It's also a nice alternative to a chocolate dessert.

I saw a Kraft recipe for Angel Lush cupcakes. When I tried to make it the angel food cake stuck to my wrappers and it was a food nightmare. Instead of using angel food cake, I used yellow cake mix and they were so light and delicious.

Angel Lush Cupcakes 

1- pkg yellow cake mix

1-3.4 oz vanilla instant pudding

2- cans crushed pineapple in juice, undrained

1- cup thawed cool-whip

2 cups assorted fresh berries of your choosing (blueberries, raspberries, sliced strawberries)

Heat oven to 375ºF.
Prepare cake batter as directed on package; pour into 24 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown
Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
Mix dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.
Top with berries.

These are light and fluffy. So many desserts are heavy and this is nice and refreshing after a big meal. It's also a nice alternative to a chocolate dessert.