CHOCOLATE COVERED CHERRY CHEESECAKE COOKIE BARS

Prep Time :  20 min   Cook Time : 40 min

Total Time : 1 hr     

Ingredients :

For the Cookie Bars:

·         2 eggs

·         2 1/2 cups Flour

·         1/2 teaspoon salt

·         1/2 teaspoon baking soda

·         12 tablespoons unsalted butter, softened

·         1/2 cup sugar

·         1 cup Milk Chocolate Chips

·         1 cup Nestle Tollhouse Cherry Filled Baking Morsels

·         2 teaspoons vanilla extract

For the Cherry Cheesecake Filling:

·         1 eggwhite (or 1 egg)

·         1/4 cup powdered sugar

·         1/2 cup tart cherry juice

·         12 ounces low fat cream cheese, softened

Instructions :

1)    Preheat oven to 325F

2)    Spray an 8x8 baking dish with nonstick spray or olive oil. Set aside.

3)    In an electric mixer, mix together the butter and sugar until creamed. Mix in flour, baking soda, and salt. Continue mixing and add in eggs and vanilla. Mix until well combined. Stir in both sets of chocolate chips.

4)    Take half of the dough and press into the bottom of the pan.

5)    Using an electric mixer again, combine cream cheese, powdered sugar, egg white, and cherry juice. Beat until well combined.

6)    Pour the cream cheese mixture over the first layer of cookies in the pan and spread evenly.

7)    For the remaining cookie dough, drop it in small pieces over the cheesecake mixture. The pieces should be touching, but its okay if the entire top isn't covered. The cookie will bake together.

8)    Cook for approximately 40 minutes. The top should be golden brown when finished cooking.

9)    Allow to cool before cutting and serving.

10) Enjoy!

Chocolate Chip Cookie Dough with Ice Cream Pie

Ingredients :

Cookie Dough :

·         1 cup flour

·         1 tsp milk

·         1/3 cup mini chocolate chips

·         6 tbsp butter

·         1/3 cup dark brown sugar

·         1/8 cup sugar

·         1 tsp vanilla extract

Crust :

·         1/4 cup butter, melted

·         15-20 oreos

Filling :

·         8 oz cool whip

·         1/2 cup mini chocolate chips, divided

·         8 oz cream cheese

·         1/4 cup white sugar

·         1/4 cup dark brown sugar

Instructions :

Make the cookie Dough:

a)    Cream the butter, sugar and dark brown sugar

b)    Mix in the vanilla extract.

c)    Add the flour and milk and mix thoroughly. The dough will be thick.

d)    Mix in the chocolate chips.

e)    Roll the dough into little balls that are between 1/2 and 3/4 inch in diameter. Or, I actually made my balls closer to 3/4 of an inch to an inch and then cut them either in half or fourths after they were frozen.

f)     Freeze the balls of dough.

Make the pie crust:

a)    Crush the oreos into a fine crumb. I like to use my food processor.

b)    Mix the oreo crumbs with the melted butter.

c)    Press into the bottom of a greased 9 or 10 inch pie pan. Set in the freezer while you make the filling.

Make the pie filling :

a)    Mix the cream chee se, sugar and brown sugar together with a mixer. Mix until smooth.

b)    Add the Cool Whip and mix thoroughly.

c)    Stir in a 1/4 cup of mini chocolate chips and about 3/4 of the frozen cookie dough balls.

d)    Pour the filling into the pie crust.

e)    Top with remaining cookie dough balls and 1/4 cup of mini chocolate chips.

f)     Allow to freeze completely before serving.

CHOCOLATE DIPPED ALMOND BISCOTTI

PREP TIME : 20 mins

COOK TIME : 1 hour

TOTAL TIME : 1 hour 20 mins

Serves: 9

INGREDIENTS :

·         1 cup flour

·         1 tsp baking powder

·         2 eggs

·         ⅔ cup sugar

·         1 tsp salt

·         2 tsp almond extract

Chocolate Dip:

·         1 tbs shortening

·         ½ cup toasted sliced almonds for coating

·         1¼ cups dark chocolate chips

INSTRUCTIONS :

1. Preheat oven to 370 degrees (if you don't have a digital display, estimate). Grease or spray a loaf pan.
2. Beat eggs and sugar well. Add salt, almond extract and baking powder; beat well. Add the flour and beat until mixed.
3. Pour
4. batter into prepared pan. Bake at 370 for 20-25 minutes. Remove from
5. oven and cool on rack for about 30 minutes. Remove from pan and slice
6. loaf into 1-inch slices.
7. Heat oven to 400 degrees.
8. Place
9. biscotti side down on an ungreased baking sheet. Toast about 5 minutes
10. each side. WATCH CAREFULLY as you don't want them to burn. Remove
11. from oven and let cool on the baking sheet overnight to dry. HINT--what
12. I do to speed this process is I let the oven cool down slightly and put
13. the sheet with the biscotti back in the oven (the oven is off) and
14. leave them in there until I'm ready to dip them.
15. Prepare
16. chocolate dip by placing chocolate chips and shortening in a
17. microwave-proof bowl. Microwave on HIGH for 1 minute; stir. Microwave
18. on HIGH for an additional 30 seconds. Stir well until no lumps are in
19. the dip.
20. Line a baking sheet with wax paper.
21. Dip
22. the biscotti half way down in the chocolate; let excess chocolate drain off. Roll the chocolate
23. portion in the toasted almonds. Place biscotti on prepared baking
24. sheet. Repeat with remaining biscotti. Let chocolate set until firm.
25. Makes 9 biscotti.

RED VELVET WHITE CHOCOLATE CHEESECAKE TRIFLE

Trifle ranks close to the top on my list of favorite desserts.  The sky is the limit with variations and when entertaining, they double as a beautiful edible centerpiece as well as making enough to please a crowd.  There are so many reasons to love trifle, I could go on and on gushing about my love of this luscious layered dessert.

Serves: 16

INGREDIENTS :

·         White chocolate cheesecake mousse:

·         1 tsp pure vanilla extract

·         ½ cup powdered sugar

·         1 [16.25] oz box red velvet cake mix plus eggs, oil and water to prepare

·         1 [12] oz whipped cream cheese

·         2 [3.4] oz packages instant white chocolate pudding

·         4 cup half & half

Ganache:

·         ⅓ cup heavy cream

·         1 [11] oz package white chocolate chips

Topping:

·         2 cup chopped pecans, toasted and divided

·         4 cup sweetened fresh whipped cream or 1 [16] oz Cool Whip

·         1 [4] oz white chocolate bar

INSTRUCTIONS :

a)    Bake the red velvet cake per the package directions in a 9 x 13-inch pan. Cool completely then cut into 1-inch cubes.

b)    In a medium mixing bowl whip the cream cheese, both packages of instant white chocolate pudding, half and half, vanilla and powdered sugar. Whip for 2-3 minutes until thickened and smooth.

c)    Melt the white chocolate chips with ⅓ cup heavy cream in a microwave safe bowl. Heat in 20 second intervals stopping to stir each time. Repeat until the white chocolate is smooth.

d)    To assemble in a large serving bowl or large trifle bowl:

e)    Layer ½ of the cubed cake in the bottom of the bowl, then drizzle with ½ of the white chocolate ganache.

f)     Sprinkle with ⅓ of the toasted nuts.

g)    Spread ½ of the white chocolate cheesecake mousse over the pecans.

h)    Repeat ending with white chocolate mousse.

i)     Top with with sweetened fresh whipped cream or Cool Whip then garnish with the remaining toasted pecans.

j)     Grate the white chocolate bar on top. Refrigerate until serving.

k)    Cook's note:

l)     To toast the pecan pieces, arrange in a single layer on a cookie sheet. Roast in a preheated 350°F oven for 6-8 minutes. Cool completely.

m)  You May Also Like:

n)    Red Velvet Snack Cake

4 Ingredient Truffle Fudge

A simple, versatile fudge that is creamy and just about the easiest thing you can make this holiday season!

Ingredients:

• 1 (14oz) can sweetened condensed milk
• 1 (8.5oz) bag Lindt White Peppermint Truffles
• 6 oz semi-sweet chocolate
• 6 oz milk chocolate

Instructions:

1. Grease an 8x8" baking pan.
2. Cut eat truffle in half and lay most of the truffles cut side down in a grid pattern in the baking dish. Roughly chop remaining truffles and set aside.
3. In a microwave safe bowl combine chocolate and sweetened condensed milk. Microwave for 30 seconds, stir, and continue to microwave and stir in 15 second intervals until the chocolate is completely melted.
4. Carefully scoop/pour the chocolate mixture over the truffles. Smooth the top with a spatula and tap the pan on the countertop a few times to make sure the chocolate gets in between the truffles. Sprinkle the chopped truffles over the top.
5. Refrigerate pan for 2 hours and cut into bite-sized pieces.

MINI FRIED TACO PIZZA POCKETS

PREP TIME

30 mins

COOK TIME

20 mins

TOTAL TIME

50 mins

Author: Becky Hardin - The Cookie Rookie

Serves: 48

INGREDIENTS:

• 2 cups shredded Chihuahua cheese (or Mexican blend cheese)
• Canola Oil
• Sour Cream and Cilantro for dipping
• 1 pound ground beef or sirloin
• 1 package (1 ounce) Old El Paso Taco Seasoning
• 1 (10 ounce) can tomatoes, drained
• 1 package (48) wonton wrappers
• 
  

INSTRUCTIONS:

1. In a skillet, brown your meat, crumbling as it cooks.
2. Add the taco seasoning and tomatoes and stir to combine. Turn off heat and set aside.
3. To assemble wontons, spoon a small amount of beef mixture into the middle of each wonton. Sprinkle with cheese. Using a finger dipped in water, trace the outside of each wonton wrapper. Fold over the wrapper to conceal the filling and press firmly along the edges to seal the wonton. The water will act as "glue", so press firmly. Place finished wontons on a plate or cookie sheet.
4. Pour about 1½ - 2½ inches oil into a large pot or dutch oven. Heat on medium/high heat until the oil reaches 375F.
5. Working in batches or 3-5, place the filled wontons into the oil, turning as they fry. It took mine about 2-3 minutes to be fried to my liking. You want them browned on both sides but not charred.
6. Remove carefully from the oil and place on a paper towel to dry/drain.
7. Serve warm with sour cream and cilantro for dipping.
8. Enjoy!