Cookie Dough Cheesecake Bars!

I found this recipe on Pinterest (of course!) and I knew that I just had to try it out.  You can find the original recipe post at Brandy's Baking.  It looks like she has some really great recipes, so you might want to check out her site.  Here's my version:

I also did the step-by-step for you!

Take about 1 cup of graham crackers crumbs (either put graham crackers in a food processor or buy the ready to go crumbs...fabulous invention!) and 5 tablespoons of melted butter and combine.  Push into the bottom of a parchment lined 8x8 baking dish.  Bake in a preheated 325* degree oven for 6 minutes.  Let cool on a wire rack while you prepare the toppings.

In a bowl, combine 5 tablespoon of room temperature unsalted butter, 1/3 cup brown sugar, 3 tablespoons sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla.  Beat with a stand or electric mixer until smooth and creamy.  Mix in 3/4 cup flour until combined and them 2/3 cup chocolate chips.  Set aside.

For the cheesecake, put 10 ounces of room temperature cream cheese and 1/4 cup sugar in a bowl and mix until smooth and fluffy.  Mix in 1 egg and 1 teaspoon vanilla extract until combined.  Pour the cheesecake mixture on top of the graham cracker crust.

Crumble the cookie dough on top of the cheesecake.  Make sure you use all of the cookie dough.  Bake in the 325* oven for about 30 minutes.  Cool on a wire rack and then transfer to the refrigerator for a few hours to harden.  Take the parchment out of the pan and cut into bars.  YUMMY!

Cookie Dough Cheesecake Bars

Ingredients:

For the crust-

1 cup graham cracker crumbs

5 tablespoon of melted butter

For the cookie dough- 

5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
2/3 cup chocolate chips

For the cheesecake-

10 oz. cream cheese, room temerature

1/4 cup sugar

1 large egg, room temperature

1 tsp. pure vanilla extract

Procedure:

*  Preheat the oven to 325*

*  Line a 8x8 baking dish with parchment paper, letting the sides overhang the pan.

For the crust-

*  Combine the melted butter and graham cracker crumbs.  Press into the bottom of a parchment lined 8x8 baking dish.  

*  Bake for 6 minutes.  Remove from the oven and let cool on a wire rack while you prepare the toppings.

For the cookie dough-

*  Combine the butter, sugars, salt, and vanilla.  Beat with an electric or stand mixer until smooth, about one minute.

*  Add the flour until just combined and then the chocolate chips.

*  Set aside.

For the cheesecake-

*  Combine the cream cheese and sugar and mix with an electric or stand mixer until smooth and fluffy.

*  Add the egg and vanilla and mix until combined.

*  Pour the cheesecake over the top of the prepared crust.

*  Crumble the cookie dough over the cheesecake.  Make sure you use all of the dough.

*  Bake in the 325* oven for about 30 minutes.

*  Cool on a wire rack.  Transfer the pan to the refrigerator and chill for a few hours.

*  Take the parchment out of the pan and cut into bars.

ENJOY!

Pesto Bacon Pasta Bake!

I found this recipe on Budget Bytes.  This is a great site for planning meals on a budget.  They break down the cost of each meal by ingredient and serving...pretty awesome!  Check them out!  I definitely plan on using some more of their recipes after this one was a hit.  If you love pesto and BACON, like I do, you're bound to like this recipe.

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Pesto Bacon Pasta Bake

Ingredients:

1 box whole wheat penne pasta 

14 ounces basil pesto

1 pint grape or cherry tomatoes, halved

1 cup bacon, cooked and crumbled

2 cups mozzarella cheese, shredded

Procedure:

*  Heat the oven to 350*.  Spray a large baking dish with cooking spray.

*  Cook the whole wheat penne until it is al dente, drain and then return to the pot.  Set aside.

*  While the pasta is cooking, half the tomatoes and cook the bacon.  Drain the bacon on a paper towel to remove excess grease.  Crumble the bacon into bite sized pieces.

*  To the cooked pasta, add the pesto, tomatoes, bacon, and 1 cup of the mozzarella cheese.  Stir to completely combine.

*  Add the pasta to the prepared baking dish and top with the remaining 1 cup of the mozzarella cheese.

*  Bake for about 20 minutes, or until the cheese is gooey and melted.

ENJOY!