Chocolate Chip Cookie Dough Cheesecake Bars

We made this recipe as a family the other day and it was so delicious.  I know the recipe and directions are long but don't get overwhelmed because it took us no time at all :-) ENJOY!!!

Yield 12 Bars

Ingredients 

Crust:

1 1/2 cups graham cracker crumbs

5 tablespoons unsalted butter, melted

Chocolate Chip 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

Cheesecake Filling:

10 oz cream cheese, room temperature

1/4 cup sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

Directions: 

1. Preheat the oven to 325 F. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. 

5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.

6. Lift the bars out by the overhang and cut into squares for serving

NOTES: 

- adapted from The Essential Chocolate Chip Cookbook

Shrimp and Artichoke Soup

Shrimp and Artichoke Soup

Ingredients:

2 - 14 oz. cans quartered artichokes (cut into ½ inch pieces)

1 qt. strong chicken stock (combine juice from artichoke and thawed shrimp then add chicken broth to make 1 qt)

2 c. chopped green onions (white and green part)

Chef Paul’s Seafood Magic to taste (did not use a spoon, but it was probably around 2 T.)

1 T. dried thyme leaves

¼ c. melted butter

¼ c. plus 1 T. flour

2 c. heavy cream

2 c. 2% milk

1 lb. frozen uncooked med-size shrimp (thawed) - peeled, deveined

2 T. chopped parsley

Directions:

Combine artichokes, strong chicken stock, green onions, Chef Paul’s Seafood Magic, and thyme. Bring to a boil. Reduce to a simmer for 12 minutes.

In small sauce pan, combine butter and flour for a light roux (cook together until no flour taste, about 8 min.). Add to simmering pot.

Slowly stir in cream and milk and simmer 10 minutes.

Stir in shrimp and parsley. Let simmer 5 more minutes. Remove from heat. Do not overcook or shrimp will turn rubbery.

Makes 6 -8 Servings.

Magic Bars

So I take a lot of pride in my Otis Meyer pre-made cookies but this Sunday we decided to make Magic Bars instead.  Oh how we love them so BUTTER-Y-LICIOS good! 

1/2 c. margarine or butter

1 1/2 c. crushed graham crackers

1 (14 oz.) can sweetened condensed milk

1 c. chocolate chips

1 1/2 c. coconut

1 c. chopped nuts (opt.)

Preheat oven to 350. In 13x9 pan melt butter in oven. When melted, sprinkle graham crackers evenly over butter. Pour condensed milk evenly over crumbs. Top with coconut, chocolate chips, and nuts. Bake for 17-20 minutes. So yummy! 

BAKED POTATO SOUP

WHAT YOU'LL NEED

3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C  sour cream (low fat is fine), divided
1/2 C chopped green onions, divided

8 slices bacon, cooked and crumbled, divided


I found this recipe at ourbestbites.com, it was easy to make and did't take long.  You'll find the exact measurements below - I did find myself deviating from the measurements, adding & taking away flour, milk and broth to get the thickness I like.  * I have made potato soup before boiling the potatoes.  I would say that baking them, which I did in the oven, gave a much different texture and flavor.  It tasted really good & I would give it two thumbs up!  I served the soup in bread bowls and salad for the side.

*don’t have time to bake potatoes in the oven?  Just pierce them with a fork a few times and then pop them in the microwave.  Cook in 5 minute intervals until a knife easily pierces through them.  It usually takes 5-10 minutes.  To bake in the oven, pierce each potato with a fork and place directly on oven rack.  Bake at 375 for 45-60 minutes.

Melt butter in a stock pot over medium heat.  Add garlic and saute for 30-60 seconds until fragrant.  Add flour to pan.  Slowly add milk a little at a time while whisking constantly to eliminate lumps.   Whisk until smooth and then add chicken broth. (Now, if you get to this point and don’t have a smooth liquid.  Stop!  Save your soup by popping the mixture in the blender, then continue.)  Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low.  Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot.  Use a wooden spoon to smash potatoes, breaking up large clumps.  Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted.  Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

Checketts Cooking Creations?

I'm at work and a little bored if you can't tell but let me know what you think!? I actually got this idea from another blog I'm following and just thought it was great way to share family recipes or just recipes that you've tried and really enjoyed.  I know when we all lived closer recipes were swapped all the time and now I don't really get that luxury... and Mom this way I won't be asking you for the same recipe over and over and over again haha