Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake

Ingredients:

2 package (8 oz) cream cheese, softened
1/2 cup sugar
2 eggs
1/2 tbs vanilla
1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
1/4 cup milk chocolate morsels (Optional)


Instructions:

• Heat oven to 350°F.
• In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Place in refrigerator until cheesecake mixture is done.
• In small bowl, beat cream cheese, sugar, vanilla and eggs until smooth.
• Spread cheesecake mixture over dough.
• Crumble and sprinkle remaining half of dough over cream cheese mixture.
• (Optional) Sprinkle additional milk chocolate morsels on top.
• Bake 45-60 minutes or until golden brown and firm to the touch.
• Cool 30 minutes.
• Enjoy!

Store remaining cake in refrigerator.

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Easy Autumn Apple Cereal Bars

Easy Autumn Apple Cereal Bars

Bars
2 cups Whole Grain Total or Raisin Bran cereal, crushed fine
1 1/4 cups packed brown sugar 
1/2 cup canola oil 
1/4 cup fat-free (skim) milk
1 egg 
1 3/4 cups Gold Medal® all-purpose flour 
1 1/2 teaspoons ground cinnamon 
1 teaspoon baking soda 
1/4 teaspoon salt 
2 medium apples, peeled, very finely chopped or grated (about 1 1/2 cups) 
1/2 cup raisins 

Glaze
3/4 cup powdered sugar 
1/4 teaspoon ground cinnamon 
1 to 2 tablespoons apple Cider or milk 

OR

Cream Cheese Frosting
Blend 4 oz of room temperature cream cheese with 1 1/2-2 cups of Powdered sugar until smooth. Frost


Directions

Preheat oven to 350°F. 

Lightly Spray a 9x13 pan with cooking spray. 

In large bowl, mix brown sugar, oil, milk and egg. Stir in the crushed cereal, flour, cinnamon, baking soda and salt. Stir in apples and raisins, then spread evenly in pan.

Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In small bowl, stir together all glaze ingredients until smooth and thin enough to drizzle. Drizzle over the bars. Or frost with Cream Cheese Frosting, dust lightly with cinnamon prior to serving.

Read more: GroceryBudget101.com- - Autumn Apple Cereal Bars | Homemade Apple Recipes http://www.grocerybudget101.com/content.php/688-easy-autumn-cereal-bars#ixzz3A8JAvPug

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Deep-Fried Cheesecake-Stuffed Strawberries

Deep-Fried Cheesecake-Stuffed Strawberries

Deep-Fried Cheesecake-Stuffed Strawberries

• 
  
• 1 lb strawberries, generously hulled
• 8 oz. cream cheese, softened
• 1/2 c. plus 1 tbsp confectioner’s sugar, plus more to dust
• 1 tsp vanilla extract
• 1 c. self-rising flour
• 6 oz. beer (one used Dogfish Head’s Tweason’ale, which already has a hint of strawberry)
• oil to fry

Combine cream cheese, 1/2 c. confectioner’s sugar and vanilla extract with a hand mixer until smooth, and pipe into hollows left from hulling the strawberries. (I use a huller that resembles a tiny melon baller with teeth! It’s great for saving the stem end of tomatoes, too.) 

Refrigerate for an hour or more. (You could also stick them in the freezer for 15-20 minutes, but don’t forget them in there!) 

In another bowl, combine self-rising flour, 1 tbsp. confectioner’s sugar and one half (6 oz.) of a can or bottle of beer, whisking together until smooth. 

Heat oil in a deep fryer, or several inches of oil in a deep pan on the stove, to 350°F. 

Coat each stuffed berry well with the beer batter before dropping into the hot oil, and cook until just lightly golden brown.

- See more at: http://forkable.net/2013/07/02/deep-fried-cheesecake-stuffed-strawberries/#sthash.rbL9SvI1.dpuf 

http://forkable.net/2013/07/02/deep-fried-cheesecake-stuffed-strawberries/

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Oreo Cream Cheese Cookies!!

1 cup (2 sticks) unsalted butter, softened
6 oz cream cheese, room temperature
2 cups granulated sugar
2 tsp vanilla
2 cups all-purpose flour
1 cup mini dark chocolate chips
2 cups Oreo crumbles

Preheat oven to 375, line a cookie sheet with parchment. I have found that parchment keeps the cookies from spreading too much, as they tend to do on a greased pan or a silpat.

In the bowl of a stand mixer on medium speed, cream together butter and cream cheese until thoroughly combined.

Add sugar and vanilla, mix well.

Add flour one cup at a time and mix on low just until combined. Stir in chocolate chips with a rubber spatula.

Pour Oreo crumbles into a bowl. Scoop dough out and roll into roughly 1.5" balls, then roll in cookie crumbles, coating thoroughly. Be sure to cover the dough balls really well in crumbs, as this is what holds the cookie together while baking.

Space cookies about 1-2" apart on sheet. Bake on center rack about 14-15 minutes and allow to cool on sheet several minutes before removing to wire rack to cool completely. 

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Apple-Cream Cheese Coffee Cake

Apple-Cream Cheese Coffee Cake

1 package (8 oz.) cream cheese
1/3 cup sugar
1 teaspoon grated lemon peel
2 teaspoons lemon juice
2 cups Original Bisquick® mix
1 package (3 oz.) cream cheese
1/4 cup firm butter or margarine
1/3 cup milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 can (21 oz.) apple pie filling
1/4 cup chopped walnuts


Heat oven to 425°F. Lightly grease cookie sheet.

In medium bowl, beat 8 ounces cream cheese, 1/3 cup sugar, the lemon peel and lemon juice with electric mixer on medium speed until smooth; reserve.

In large bowl, place Bisquick mix. Cut in 3 ounces cream cheese and the butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly. Stir in milk. Place dough on surface well sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 8 to 10 times.

Roll dough into 12x8-inch rectangle. Place on cookie sheet. Spread reserved cream cheese mixture down center of rectangle. Make cuts, 2 1/2-inches long, at 1 inch intervals on 12 inch sides of rectangle. Fold strips over filling, overlapping strips.

In small bowl, mix 2 tablespoons sugar and the cinnamon; sprinkle over top.

Bake 12 to 15 minutes or until golden brown. Cool 10 minutes.

Carefully place on cooling rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts.

Store in refrigerator.

Makes 10 servings

http://www.bettycrocker.com/recipes/apple-cream-cheese-coffee-cake/f19e635c-3623-4f88-9152-8fcdb1bb6260?p=1

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EASY No-Bake Butterfinger Fudge

EASY No-Bake Butterfinger Fudge

1 (8 oz.) package cream cheese
2 sticks butter
5 1/2 c. powdered sugar
2 1/2 c. dry milk
1 (10 oz.) bag Butterfinger bites, finely crushed
2 tsp. vanilla
1 regular size Butterfinger candy bar, finely crushed


1. Bring cream cheese and butter to room temperature.
2. Add first 6 ingredients to a large bowl and mix with hands until thoroughly combined.
3. Press into buttered 9x13 inch pan.
4. Top with additional Butterfinger candy bar.
5. Refrigerate until firm. Cut into squares to serve. Store in refrigerator.

Recipe Via: http://www.lemontreedwelling.com/2013/08/no-bake-butterfinger-fudge.html

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Slow Cooker Pumpkin Pie Cinnamon Rolls

Pumpkin Pie Cinnamon Rolls - from the slow cooker! Yummy!

Treat your guests or family to a very special and sweet breakfast with Slow Cooker Pumpkin Pie Cinnamon Rolls. You can even assemble the dough the evening before and crock the next morning!

 

Slow Cooker Pumpkin Pie Cinnamon Rolls

• Roll Dough Ingredients:
• 3 c. flour
• 1/4 c. sugar
• 1 package active dry yeast
• 1/2 c. milk
• 1/4 c. water
• 3/4 c. 100% Pure Pumpkin
• 1/2 c. canola oil

• Filling Ingredients:
• 1 egg
• 1/3 c. butter
• 1/3 c. brown sugar
• 2 tsp. cinnamon
• 2 tsp. pumpkin pie spice

• Icing Ingredients:
• 4 oz cream cheese, softened
• 1 c. powdered sugar
• 1/2 stick butter, softened
• 1 tsp. vanilla extract

Directions:

1. In a large bowl, combine flour, sugar and yeast. Add milk, water, pumpkin, egg and oil slowly into dry ingredients. Create a ball, cover with a towel, and let sit at room temp for 30 mins.
2. After dough has rested, roll into a rectangle on a lightly floured surface.
3. Mix together filling ingredients and spread mixture onto flattened dough.
4. Roll dough lengthwise, to form one long tube.
5. Pinch ends and cut into 12-14 slices.
6. Grease the slow cooker and place cinnamon roll slices in a single layer (it may be tight but don’t overlap).
7. Cover and Crock on HIGH for 60-90 minutes. The rolls are done when a toothpick comes out clean.
8. Combine icing ingredients in a medium bowl and beat on low speed with electric mixer until well blended.
9. Pour over rolls and serve!

Happy Crocking!

Click here for the recipe



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☆•♥✱ Banana Cake with Cream Cheese Frosting✱♥•☆

Yum...!! Always looking for something to do with the leftover Banana's!

☆•♥✱ Banana Cake with Cream Cheese Frosting ✱♥•☆

Ingredients:
Cake:
4 large ripe bananas
1/4 c. milk
2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
4 tbsp. unsalted butter, at room temperature
2 tbsp. canola oil
3/4 c. sugar
2 large eggs, at room temperature
1 large egg white, at room temperature
1 tsp. vanilla extract

Cream Cheese Frosting:
6 oz. cream cheese, at room temperature
1 tsp. vanilla extract
2 c. powdered sugar
3 tbsp. toasted walnuts, chopped

Directions:
In a small bowl, mash bananas and milk together. Set aside.
Heat oven to 375°F and spray an 8-inch square pan with cooking spray.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl using an electric mixer, beat butter, canola oil and sugar. Beat in eggs and egg white, one at a time, mixing well after each addition.
Gradually mix half of dry ingredients into butter mixture. Mix in bananas. Add remaining dry ingredients and beat until just combined. Pour batter evenly into prepared pan. Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Let cake cool completely in pan on wire rack.
For frosting, in a medium bowl, beat together cream cheese and vanilla extract. Reduce speed to low and gradually add in powdered sugar. Spread frosting over cake as desired and sprinkle with toasted walnuts.
Yield: 12 servings

Recipe Source:
http://lifessimplemeasures.blogspot.com/2012/01/banana-cake.html

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