Chocolate Chip Cookie Cheesecake Bars

  • 1/2 cup butter (1 stick) plus 2 tablespoons
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 100g (about 2/3 cup) semi-sweet chocolate chips or chopped chocolate
  • 4 oz cream cheese, softened
  • 3 tablespoons sugar
  • 1 egg
  • 1 tablespoon heavy cream
  • 1 tablespoon flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • pinch of salt

  1. Pre-heat oven to 350 degrees F (180 C) and grease a 8x8 inch glass pan. Cream butter and sugars together in the bowl of a stand mixer. Scrape sides of bowl, then add eggs while stirring and mix until combined. Add vanilla, soda, and salt until mixed, then add flour one cup at a time and beat after each addition. Stir in chocolate.
  2. Scrape out bowl into a medium bowl and save for cheesecake layer. Divide dough in half and press one half into prepared pan. Bake for 8 - 10 minutes until top starts to brown then remove from oven and cool while you make filling.
  3. Beat cream cheese in mixing bowl with whisk attachment until completely smooth and lump free, scrape bottom of bowl and mix longer to be sure it's all smooth. Add sugar and mix until creamed, then beat in egg. Add remaining ingredients and mix until combined.
  4. Pour filling over cooled cookie layer and crumble remaining half of dough over top. Bake for 20 - 25 minutes until the center is lightly browned on top. Remove and cool for about 30 minutes then place pan in fridge and chill for at least 3 hours before serving.
Source :

Slow Cooker Cream Green Chile Enchilada Soup

  • 4 cups chicken broth
  • 2 (10 oz) can green enchilada sauce
  • 1 (4 oz) can of green chilies
  • 2 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2-3 chicken breasts (about 1½ pounds)
  • 1½ cup frozen corn
  • 1 (8 oz) package cream cheese, diced
  • ¾ cup instant rice
  • salt and pepper to taste
  • optional toppings: shredded cheese, avocado, sour cream, and/or chopped cilantro
  1. Add the both, enchilada sauce, green chilies, cumin, chili powder, onion powder, and garlic powder to your slow cooker. Stir to combine.
  2. Carefully add the chicken to the slow cooker. Cover and cook for 7 hours.
  3. Now and in the corn, cream cheese, and instant rice to the pot. Stir to combine. Cover and cook for 30 more minutes. You may want to give it a stir a couple of times while it cooks.
  4. Remove the chicken from the slow cooker and shred. Return chicken back to the crock pot and stir.
  5. Serve with desired toppings Serves 6-8.
Recipe adapted from Scattered Thoughts of a Crafty Mom.
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