Chocolate Chip Cookie Dough Cheesecake


Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake

Rated as 4.52 out of 5 Stars
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Recipe By:Star Pooley
“If you love chocolate chip cookie dough straight out of the batter bowl or in ice cream, you’ll love this next recipe! A small piece goes a long way! It’s well worth the work!”

Ingredients

  • Crust:
  • 1 1/2 cups finely crushed chocolate wafer cookies
  • 2 tablespoons white sugar
  • 1/4 cup melted butter
  • Cake:
  • 2 (8 ounce) packages cream cheese, cut into chunks
  • 3/4 cup white sugar
  • 2 tablespoons white sugar
  • 1 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Cookie Dough:
  • 1/4 cup butter, softened
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup white sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 1/2 cup all-purpose flour
  • Topping:
  • 1 cup sour cream
  • 2 teaspoons white sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter together in a bowl. Press firmly into the bottom and 1/2-inch up the sides of a 9-inch springform pan.
  3. Bake crust in the preheated oven until set, about 8 minutes.
  4. Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar together in a bowl until creamy. Add 1 cup sour cream, eggs, and 1 teaspoon vanilla extract; beat until batter is smooth. Pour batter over crust into springform pan.
  5. Beat 1/4 cup butter, brown sugar, and 1/4 cup white sugar together in a bowl. Stir water and 1 teaspoon vanilla extract into brown sugar mixture. Add chocolate chips and flour; stir until cookie dough is well-combined. Drop cookie dough in 2 tablespoon portions evenly over the top of the cheesecake, pushing dough beneath the surface of the batter.
  6. Bake in the preheated oven until cheesecake is almost completely set and jiggles slightly in center when shaken, about 40 minutes.
  7. Stir 1 cup sour cream, 2 teaspoons white sugar, and 1 teaspoon vanilla together in a bowl until smooth. Spread sour cream mixture over hot cheesecake. Cool cake to room temperature and refrigerate until cold, at least 4 hours.

Healthier Meat Loaf


Healthier Brown Sugar Meatloaf

Healthier Brown Sugar Meatloaf

Rated as 4.55 out of 5 Stars
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Recipe By:MakeItHealthy
“This is an easy tasty meatloaf made healthier with less sugar, low-fat milk, added parsley and whole wheat bread crumbs. Enjoy!”

Ingredients

  • 3 tablespoons packed brown sugar
  • 1/2 cup ketchup
  • 1 1/2 pounds lean ground beef
  • 3/4 cup low-fat (1%) milk
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 small onion, chopped
  • 1/4 teaspoon ground ginger
  • 3/4 cup whole wheat bread crumbs
  • 1/4 cup chopped parsley

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan.
  2. Press brown sugar in the bottom of prepared loaf pan and spread ketchup over sugar.
  3. Mix ground beef, milk, eggs, salt, ground pepper, onion, ginger, bread crumbs, and parsley thoroughly in a mixing bowl. Shape into a loaf and place on top of ketchup.
  4. Bake in preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Pumpkin Muffins with Maple Pecan Glaze


Pumpkin Muffins with Maple Pecan Glaze

yield: 6-7 DOZEN MINI MUFFINS

prep time: 10 MINUTES

cook time: 11 MINUTES

INGREDIENTS:

FOR THE MUFFINS:

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 can (15oz) pure pumpkin
  • 3 large eggs
  • 2 Tbsp BAILEYS® Pumpkin Spice Coffee Creamer
  • 2 ½ cup all-purpose flour
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1 Tbsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • ½ tsp ground cloves
  • ½ tsp kosher salt

FOR THE GLAZE:

  • 1 ½ cup powdered sugar
  • 1 tsp maple flavoring
  • ¼ cup BAILEYS® Pumpkin Spice Coffee Creamer
  • ½ cup pecans, chopped

DIRECTIONS:

  1. In a large mixing bowl, beat butter with sugars until fully blended. Add pumpkin, eggs and  BAILEYS® Pumpkin Spice Coffee Creamer. Beat until combined.
  2. Add flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Beat for about 2-3 minutes until fully combined.
  3. Spray a mini-muffin pan with non-stick baking spray. Drop batter by 1-2 Tbsp scoop into muffin pan. Bake in a 350 degree F oven for 11-13 minutes. Remove and cool on wire rack.
  4. In a small bowl, whisk the powdered sugar, maple flavoring and  BAILEYS® Pumpkin Spice Coffee Creamer together until smooth and well blended.
  5. Dip tops of muffin into glaze, allowing the excess to drip off. Place on wire rack and sprinkle with chopped pecans. Allow muffins to set about 15 minutes. ENJOY.
  • If you want to freeze the muffins, do so before adding the glaze. Place cooked and cooled muffins into an airtight freezer bag. When ready to use, thaw at room temperature. Proceed in making the glaze and enjoy!
  • If you can’t find the BAILEYS® Pumpkin Spice Coffee creamer, feel free to substitute with my Homemade Pumpkin Coffee Creamer!

Busy Day Slow Cooker Taco Soup


Busy Day Slow Cooker Taco Soup

Busy Day Slow Cooker Taco Soup

Rated as 4.69 out of 5 Stars
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Recipe By:Lucinda
“Kid-friendly and easy to throw in the slow cooker on a busy day! Top with tortilla chips, cheese, and sour cream.”

Ingredients

  • 1 pound ground beef
  • 2 (14.5 ounce) cans whole peeled tomatoes
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (14 ounce) can whole kernel corn
  • 1 (1 ounce) package taco seasoning
  • 1 (1 ounce) package buttermilk ranch dressing mix

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  2. Stir browned ground beef, tomatoes, kidney beans, pinto beans, corn, taco seasoning, and ranch dressing mix together in the crock of a slow cooker.
  3. Cook on Low for at least 3 hours.

Lemon Cheesecake Bars


Lemon Cheesecake Bars

yield: 24 LARGE BARS

prep time: 4 HOURS, 30 MINUTES

cook time: 30 MINUTES

INGREDIENTS:

FOR THE CRUST:

  • 2 cup Nilla Wafers, crumbs (about 60 cookies)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

FOR THE CHEESECAKE FILLING:

  • 2 packages (8oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp lemon extract
  • 1 lemon, zested

FOR THE COOKIE LAYER:

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 1 large egg
  • 3/4 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 cup all-purpose flour
  • 1 lemon, zested
  • 11oz white chocolate morsels (I use Ghirardelli)

DIRECTIONS:

  1. Line a 13×9 baking dish with parchment paper. Set aside. Preheat oven to 350 degrees.
  2. In a food processor, pulse Nilla Wafer cookies with sugar until fine crumbs. Add in melted butter and pulse until combined.
  3. Press crumbs into the bottom of prepared baking dish. Using the palm of your hand, press crumbs firmly until they are pressed into the bottom of the dish.
  4. For the filling, beat cream cheese with sugar, eggs, lemon extract and lemon zest using the whisk attachment of your electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over cookie crust.
  5. For the cookie dough, beat butter and sugar for 2 minutes. Add egg, vanilla and lemon zest and beat until combined. Add in baking powder, salt and flour, beating until fully blended. Fold in white chocolate morsels. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Use your fingertips to spread gently until covered.
  6. Bake for 30-35 minutes until lightly browned. The center will still be jiggly, that’s okay. Allow to cool completely. Refrigerate for 4 hours (or overnight). Slice and serve COLD. Enjoy!


The next time you get the urge to snack, why not bake up a batch of our Baked Zucchini Chips? These are a healthier way to enjoy the satisfying crunch of delicious squash! Whether you make these zucchini chips for parties or for eating alongside dinner, their fresh from the garden taste will have everyone asking for more!

What You’ll Need

  • 1/4 cup Italian-seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons milk
  • 2 zucchini, cut into 1/4-inch slices

What to Do

  1. Preheat oven to 425 degrees F. Coat an oven-proof wire rack with cooking spray then place on a rimmed baking sheet.
  2. In a medium bowl, combine bread crumbs, Parmesan cheese, garlic powder, salt, and pepper. Place milk in a shallow bowl.
  3. Dip zucchini slices in milk then coat with bread crumb mixture, making sure to pat them well so the breading sticks nicely. Arrange breaded zucchini on wire rack.
  4. Bake 25 to 30 minutes, or until browned and crisp. Serve immediately

Pumpkin Streusel Donuts


Pumpkin Streusel Donuts

yield: 6 DONUTS

prep time: 10 MINUTES

cook time: 13-15 MINUTES

Bake (yes bake!) up a batch of these Pumpkin Streusel Donuts today! All the delicious flavors of fall in one breakfast treat!

INGREDIENTS:

FOR THE DONUTS:

  • 1/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup pumpkin puree (not pie filling)
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 2 tsp ground cinnamon

FOR THE STREUSEL:

  • 1/2 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 2 Tbsp unsalted butter, melted

FOR THE GLAZE:

  • 1 cup powdered sugar
  • 1-2 Tbsp milk
  • 1 tsp cinnamon

DIRECTIONS:

  1. Preheat oven to 375 degree F. Spray donut pan (I use this one) with baking spray. Set aside.
  2. In a mixing bowl, combine butter and sugar until creamy. Add in egg and vanilla, beat until combined.
  3. Blend in pumpkin puree. Add flour, baking powder, baking soda, salt and spices. Beat until well combined. Batter will be very thick. Spoon into a large plastic resealable bag. Snip off the corner and pipe into donut pans, filling them about 1/2 full.
  4. In a small bowl, combine streusel ingredients with a fork. Sprinkle generously over pumpkin batter. Press streusel gently to the top of batter (it will fill the donut cavity completely at this point).
  5. Bake in 375 degree oven for about 13-15 minutes.
  6. Remove from oven and cool in pan for about 5 minutes, then remove from pan and cool completely on wire rack.
  7. Once cooled, whisk together the glaze ingredients until smooth. Drizzle over cooled donuts. Allow to set about 5 minutes and enjoy!

Caramel Pecan Chocolate Chip Cookies


Caramel Pecan Chocolate Chip Cookies

yield: 5-6 DOZEN

prep time: 10 MINUTES

cook time: 12 MINUTES

My favorite recipe for Chocolate Chip Cookies. I added in some caramel bits and chopped pecans for a decadent, chewy delight!

INGREDIENTS:

  • 1 1/2 cup unsalted butter, softened
  • 2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 1/4 cup milk
  • 3 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1 bag (11.5oz) milk chocolate morsels
  • 1 1/4 cup caramel bits (or whole caramels, chopped)
  • 1 cup chopped pecans

DIRECTIONS:

  1. In a large mixing bowl, beat butter, brown sugar and sugar until creamy, about 2 minutes. Add eggs, vanilla and milk and beat an additional 2 minutes.
  2. Add flour, baking powder and salt and beat another 2 minutes. Fold in chocolate morsels, caramel bits and pecans.
  3. On a parchment paper lined baking sheet, drop cookie dough using a 2 Tbsp scoop. Bake in a 375 degree oven for 12-14 minutes.
  4. Allow to cool on wire rack. Store in a airtight container for up to one week.
  • To freeze cookie dough, scoop dough onto a parchment paper lined, freezer safe, cookie sheet. Freeze for about 30 minutes. Remove dough and place in a freezer bag, labeled. When ready to bake, remove desired amount of dough and bake as directed. Add several minutes for frozen dough.
  • I use a pizza stone to bake my cookies, I find they spread less and don’t brown on the bottom as fast. If you are having trouble with your cookies spreading, refrigerate the dough until chilled, this will help! ENJOY!

Dump and Bake Chinese Pepper Steak


Dump-and-Bake Chinese Pepper Steak
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
​​​​​​​This Dump-and-Bake Chinese Pepper Steak is an easy and healthy sheet pan dinner recipe that comes together with just 10 minutes of prep!
Course: Dinner
Cuisine: Chinese
Keyword: beef, chinese food, sheet pan dinner
Servings4 people
Calories243.3 kcal
AuthorBlair
Ingredients
  • ½ cup soy sauce
  • 4 teaspoons minced fresh garlic
  • 1 tablespoon brown sugar
  • ½ teaspoon ground ginger
  • ¼ teaspoon pepper
  • ¾ – 1 lb. boneless beef sirloin steak, sliced into thin strips
  • 2 sweet bell peppers, any color, seeded and sliced
  • 1 sweet onion, sliced
  • 2 teaspoons sesame seeds
  • Optional for serving: cooked rice; sliced green onions
Instructions
  1. Preheat oven to 450 degrees F. Spray a large, rimmed baking sheet with cooking spray (if desired, line with foil first for easy cleanup). Set aside.
  2. In a small bowl, whisk together soy sauce, garlic, honey, ginger, and pepper. Set aside.
  3. Place beef, bell peppers, and onion in a single layer on the prepared baking sheet.
  4. Pour half of the sauce (about 1/3 cup) over top and toss to coat.
  5. Roast beef and vegetables for 10-14 minutes, or until beef is cooked to desired doneness (about 145 degrees F for medium-rare). Toss with reserved sauce.
  6. Garnish with sesame seeds and sliced green onions. Serve over rice, if desired.
Recipe Notes

Cooking Just for Two? Cut the ingredients in half. The rest of the instructions remain the same.

Nutrition Facts
Dump-and-Bake Chinese Pepper Steak
Amount Per Serving (1 /4 of the recipe)
Calories 243.3Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 2.1g11%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.3g
Cholesterol 76mg25%
Potassium 218.5mg6%
Total Carbohydrates 15.5g5%
Dietary Fiber 2.2g9%
Sugars 6.5g
Protein 29.5g59%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken Poppy Seed Casserole


This is a comforting, easy little casserole. The filling is similar to one that I use for chicken pot pie. Very quick, buttery, delicious.


Chicken Poppy Seed Casserole
Serves 4

  • 1 roaster chicken, chicken pieces removed and bones discarded
  • 8 oz sour cream
  • 1 can cream of chicken
  • 1 can cream of celery
  • Ritz Crackers, about 1 sleeve, crushed
  • Poppy Seeds
  • 1/2 stick of butter, melted
  • Salt and freshly ground black pepper

1.Preheat oven to 325-f degrees.

2. In a 8″ x 8″ baking dish, place the chicken pieces along the bottom. In a separate small bowl, mix together the sour cream, cream of celery and the cream of chicken. Spread the mixture over the chicken in the baking dish. Season with salt and pepper. Top with the crushed Ritz crackers. Sprinkle poppy seeds over the casserole, lightly. Pour the melted butter over the top of the casserole.

3. Bake in the oven for 20-30 minutes, or until the casserole starts to bubble.

Recipe from my mom.