Chocolate Chip Cookie Cheesecake Bars

Ingredients

• 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

Instructions

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 : http://gringalicious.com/chocolate-chip-cookie-cheesecake-bars/

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Slow Cooker Cream Green Chile Enchilada Soup

 

 

 

Ingredients

• 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

Instructions

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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Black And White Dresses

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Blue Cheese and Brie Nachos With Mushrooms and Spinach

Special equipment: 13- by 9-inch pan

Ingredients

serves Makes one 13- by 9-inch pan, active time 10 minutes, total time 30 minutes

• 10 ounce bag tortilla chips
• 3 tablespoons olive oil
• 8 ounces white mushrooms, sliced into 1/4-inch slices
• Kosher salt and freshly ground black pepper
• 2 cups (about 2 ounces) baby spinach, chopped
• 10 ounces brie, sliced
• 2 ounces blue cheese, crumbled
• 1 small red onion, sliced thin

Procedures

1. Adjust oven rack to middle position and preheat to 375°F. Spread chips into 13- by 9-inch baking dish.
2. Heat oil in small saucepan over medium heat until shimmering. Add mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cook, stirring, until mushrooms are just beginning to soften, about 2 minutes; set aside. toss chopped spinach with remaining tablespoon olive oil and season with salt and pepper.
3. Scatter spinach over chips. Lay strips of brie over spinach and chips. Scatter mushrooms, blue cheese, and onion over the top. Bake until brie is just melted, about 20 minutes. Serve immediately.
   
   Source : seriouseats.com

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Kale & Quinoa Salad with Dates, Almonds & Citrus Dressing

Kale & Quinoa Salad with Dates, Almonds & Citrus Dressing

Serves 6

For the salad and toppings:
1 tablespoon olive oil
1 large onion, diced
Salt
1/2 cup red quinoa
1 small clove garlic, smashed
1 bunch lacinato kale (3/4 to 1 pound, with stems)
1/2 heaping cup whole dates
1/2 cup roasted salted whole almonds

For the dressing:
1 clementine or mandarin orange, juiced
1/2 lime, juiced
2 teaspoons maple syrup
1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

Heat the olive oil in a wide sauté pan over medium heat. Add the onion and sprinkle lightly with salt. Cook, stirring occasionally, until the onion has darkened to a toasty brown and smells caramelized — about 20 minutes. Remove from the heat and set aside. You should have about 1/2 cup of cooked onions. (This can be done up to 3 days ahead of time, and the onions can be refrigerated.) 

Rinse the quinoa in a fine mesh strainer. Add it and the garlic to a 2-quart saucepan set over medium-high heat and sauté for about a minute both to dry the grain and toast it lightly. Add 1 cup water and 1/2 teaspoon salt and bring to a boil. Cover and turn the heat to low; cook for 15 minutes. Turn off the heat but leave the lid on for an additional 5 minutes. After 5 minutes, remove the lid and fluff with a fork. 

While the onions are caramelizing and the quinoa is cooking, slice off the muddy bottoms of the kale stems, then slice the rest of the bunch into fine ribbons. Wash thoroughly and spread on a towel to dry.

Pit the dates and slice them into quarters. Roughly chop the almonds, by which I mean try to chop each almond into just two or three pieces, no more. 

Make the dressing: Whisk the juices together (you should have about 1/4 cup total of juice, or a little less). Whisk in the maple syrup and olive oil. The dressing will be emulsified but still thin. Stir about 2 tablespoons of the dressing into the quinoa after it finishes cooking. 

Assemble the salad: Toss the kale with all of the still-warm quinoa and the caramelized onions. Toss with about half the dressing and taste. Add the remaining dressing if desired, then toss with the dates and almonds. Taste a bite; if it needs more salt, add it now, as well as fresh pepper if desired. 

This salad keeps very well; the kale gets more tender as it sits in the dressing. Refrigerate for up to 5 days.

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