Chicken Gyros

Chicken Gyros

2 chicken breasts, cut into strips
 1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons garlic, chopped
1/2 teaspoon oregano {dried}
1/2 teaspoon cumin
1/2 teaspoon onion {powder}
1 teaspoon salt

In a bowl or bag, place all of the ingredients together and mix well. Marinate for up to 2 hours. Once ready, place the chicken on a grill {I use a George Foreman} or in a pan and cook for about 3-4 minutes per side.

Tzatziki Sauce

1 cup cucumber, finely chopped
1/2 cup greek yogurt
1/4 cup sour cream
1 teaspoon mint
1 teaspoon cilantro
1 tablespoon lemon juice
1 garlic clove, minced
1/4 teaspoon salt

Mix all of the ingredients together and let sit for at least 1 hour before using.

Condiments:

pita bread lettuce tomatoes, sliced red onion, thinly sliced tzatziki sauce {recipe above} Take a piece of pita bread and layer with the lettuce, chicken, tomato, red onion and tzatziki sauce.

Apple Strudel aka Apfelstrudel

ingredients

1 egg
1 tbsp. water
2 tbsp. granulated sugar
1 tbsp. all-purpose flour
1/4 tsp. ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tbsp. raisins
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Confectioners' sugar (optional)

directions

Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge.  Roll up like a jelly roll.  Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.

Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.

Helper:

Make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.

Ingredient Note:

For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.

Recipe Note:

The strudel may be served with Vanilla Sauce: Stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for at least 1 hour. Remove the vanilla bean. Makes about 1 3/4 cups.

Doughnuts From Refrigerated Biscuit Dough

1 can refrigerated biscuit dough (any brand)

1 quart vegetable oil

1 cup sifted confectioners' sugar

3 to 4 tablespoons maple syrup

Clean pop bottle lid

Small mixing bowl

Mixing spoon

Heavy pan for deep frying

Paper towels for draining

Serving dish

Cut centers out of biscuits with clean pop bottle lid. Save centers and fry seperately from doughnuts.

In a small mixing bowl, mix together powdered sugar and maple syrup until no longer lumpy. Set aside.

In heavy pan or deep fryer, fry two to three doughnuts at a time until golden brown; turn and fry second side until golden brown. Remove from oil and place on paper towel to get off excess grease.  Temp should be about 375 for best results.

Immediately dip in maple glaze. Put on serving dish and serve immediately.  OR as an alternative, just coat them in sugar and enjoy.  Couldn't get much simpler than that!

Amish Potato Fritters

[caption id="" align="alignright" width="240" caption="Image by Mel B. via Flickr"][/caption]

• 1 cup mashed potatoes


• 1 egg


• 4 rounded Tbsp. flour


• 1/2 tsp. baking powder


• 1 tsp. salt


• 1/4 cup milk

Mix all ingredients together in the above order and fry in skillet with melted shortening 1/4 inch deep. When brown around the edges and cakes are rather well set, turn and brown on the other side. Serves 4-6.

 

Amish Friendship Bread

[caption id="" align="alignright" width="300" caption="Image via Wikipedia"][/caption]

By request I'm adding some traditional Amish and German recipes from my repertoire over the coming days.  I will start with this one.  I used this one many years ago and kept it going, it make great muffins.  Enjoy and don't forget to have fun with these!

Do not be afraid to try something new.  I have yet to post any complicated recipes so no need to worry that something is too difficult.  If it's too difficult, I don't do it! ;)

Amish Friendship Starter

1 cup sugar

1 cup milk

1 cup all-purpose flour

Combine the ingredients in a large deep glass or plastic container. Cover lightly. If the container has a lid, leave it slightly ajar or place a piece of cheesecloth over the container and secure with a rubberband. Store at room temperature. Stir every day for 17 days. On day 18 do nothing. On days 19, 20 and 21 stir. On day 22, stir and add 1cup of flour, 1 cup sugar and 1 cup milk. Stir again. On days 23, 24, 25, and 26 stir. On day 27 add 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Stir. You should now have about 4 cups of starter. Give 2 friends each 1 cup and keep 2 cups for yourself. Use 1 of the two cups in the Amish Friendship Bread recipe and use the other to keep the starter going. When you give the starter away include these instructions:

Keeping a starter going: Do not refrigerate and do not use a metal spoon when stirring the starter. On day 1 (the day you receive the starter), do nothing, On days 2, 3 and 4 stir. On day 5 stir in 1 cup flour, 1 cup sugar, and cup milk. Pour mixture into large glass mixing bowl; cover lightly. The mixture will rise. On days 6, 7, 8, and 9 stir. On day 10 stir in 1 cup flour, 1 cup sugar, and 1 cup milk. Stir. Give 2 friends each 1 cup. Keep for yourself 1 cup to make Friendship Bread and one cup to keep the starter going.

 

Amish Friendship Bread
1 cup starter
2/3 cup vegetable oil
2 cups all-purpose flour
1 cup sugar 3 eggs
1 1/2tsp baking powder
1-1 1/2 tsp. cinnamon
1/2 tsp. vanilla
1/2tsp salt
1/2 tsp. baking soda
Your choice of raisins, chocolate chips, nuts, seeds, apples, dates etc.

Combine all ingredients and mix well. Place batter in well greased and sugared 9x5x3 inch loaf pan. Bake at 350*F for 45-50 minutes. Cool 10 minutes before removing from pan.

Auto Draft

Eggs Benedict With Hollandaise Sauce

• 4 egg yolks


• 3 1/2 tablespoons lemon juice


• 1 pinch ground white pepper


• 1/8 teaspoon Worcestershire sauce


• 1 tablespoon water


• 1 cup butter, melted


• 1/4 teaspoon salt

Directions

1. Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.


2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.  Serve over Eggs Benedict (see below).

Eggs Benedict

• Begin by poaching the eggs. Crack the egg first into a separate container, and then boil water with a tablespoon or two of vinegar added. Now stir the water in a wide circle and add the whole egg. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks.


• Hollandaise sauce is an emulsion of eggs and butter. The eggs and butter must blend at just the right temperature--warm enough to melt the butter, but cold enough not to scramble the eggs--then stay at that temperature until served. The secret? A double-boiler and a thermos. Carefully read the recipe, use a bowl set over simmering (not boiling) water, and stir, stir, stir. Hollandaise does not like to be rushed. Take the time to make sure each step is done before moving on. The double-boiler ensures the eggs won't scramble as they heat, and the thermos ensures the sauce is held at an optimum temperature until served.

Cinnamon-Sugar Roll Cookies

 

Basic Cookie Dough - (see below)
1/2 cup salted and roasted mixed nuts, finely chopped
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter

 

 

 

Vanilla Glaze - (see below)
Chopped salted and roasted mixed nuts (optional)

Method
Prepare a Basic Cookie Dough.
Between sheets of lightly floured waxed paper, roll dough into a 16×9-inch rectangle.
In a medium bowl, combine 1/2 cup mixed nuts, brown sugar, and cinnamon.
Cut in butter until mixture clings together.
Sprinkle mixture evenly over dough.
Starting from a long side, roll up dough tightly.
Wrap in plastic wrap or waxed paper.
Freeze about 2 hours or until dough is firm enough to slice.

Preheat oven to 375°F.
Line a cookie sheet with parchment paper.
Cut roll into 1/4-inch slices.
Place slices 2 inches apart on the prepared cookie sheet.
Bake in the preheated oven about 8 minutes or until edges are lightly browned.
Cool on cookie sheet for 2 minutes.
Transfer cookies to a wire rack; cool.
Drizzle cookies with Vanilla Glaze.
If desired, sprinkle with additional chopped mixed nuts.

Notes:

Makes about 60 cookies.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Vanilla Glaze: In a small bowl, stir together 1 cup powdered sugar and 1 teaspoon vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency.

Basic Cookie Dough Recipe:
In a large bowl, combine 1/4 c. butter (softened), 1/4 c. shortening, and 2 ounces cream cheese (softened).
Beat with an electric mixer on medium to high speed for 30 seconds.
Add 1 c. brown sugar, 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. ground cinnamon, and 1/4 tsp. ground nutmeg.
Beat until combined, scraping bowl occasionally.
Beat in 1 egg and 2 tsp. vanilla until combined.
Beat in as much of the 2-1/2 c. all-purpose flour as you can with the mixer.
Using a wooden spoon, stir in any remaining flour.
Makes about 2-3/4 cups dough.

 

Bisquick Cheese Bread

This is great as a loaf because you can slice and butter more easily.  If you mix in some of your favorite herbs you will have something similar to the wonderful biscuits that the Schwan's man brings.... :)  I'll add a photo for you later!  Promise.

 

Ingredients:
1 egg
1 1/2 cup milk
3 3/4 cups Bisquick baking mix
1 cup Cheddar cheese - shredded

Directions:

Preheat oven to 350 degrees F. Beat egg on low speed. Add remaining ingredients and beat 1/2 minute medium speed until blended. Pour batter into a greased 9 x 5-inch loaf pan. Bake 1 hour or until golden brown.

 

Peanut Butter Banana Bread

Preheat to 325F


1/2 cup butter
1 cup sugar
2 eggs
Beat
Add 1/2 cup peanut butter
2 mashed bananas

2 cups flour
1 teaspoon baking soda
mix
fold in 1/2 cup chopped walnuts or peanuts
bake for 70 minutes or until toothpick comes clean

Tomato Soup Loaf

Preheat Oven to 350F


1/2 cup shortening
1 cup sugar
1 can tomato soup
1teaspoon baking soda
mix all
Add 1.5 cup flour
1/2 teaspoon cloves
1teaspoon cinnamon
1 cup raisins
*Pour into 9" x 5" loaf pan (I always line mine with parchment paper)
Bake one hour or until toothpick comes out clean.

Delicious Potato Rolls

Filling:
2 TBSP butter
1 bunch scallions, minced (white and light green parts only)
4 cloves garlic, minced
5 TBSP  sour cream
¾ TBSP chopped fresh dill
½ c freshly grated parmesan cheese (or Romano cheese)
1 tsp kosher salt (or ½ tsp of table salt)
½ tsp black pepper
1½ c refrigerated hash browns (or frozen hash browns that have been thawed in the fridge)

9 Rhodes Roll Dough balls, defrosted in the refrigerator

Lightly spray a dinner plate with cooking spray. Place 9 frozen dough balls evenly spaced out on the plate – making sure that the rolls are not touching. Spray the rolls with cooking spray. Cover with plastic wrap and place in the refrigerator to slowly defrost for about 5 to 6 hours or overnight.

After the rolls have been defrosting for 5 to 6 hours, preheat the oven to 350F. Start the filling by melting 2 TBSP butter over medium heat in a small skillet. Add the scallions and garlic and cook until the onions are tender – about 4 minutes. Add the scallion mixture to a large bowl. To it, add the crème fraîche, dill, parmesan cheese, salt, and black pepper then stir to combine. Add the refrigerated hash browns and gently mix thoroughly. Divide the filling into 6 portions.

Butter or spray six wells of a muffin tray.

Take the rolls out of the refrigerator and cut 3 of the rolls in half. Pick up a whole roll and one of the halves and use your palms to smash them together. Do this with the remaining dough. You will have six flatted dough disks when finished. Next roll out one of the dough disks into a 4 1/2" circle. You should not need to use any flour. If the dough wants to stretch back, let the disks sit for about 5 minutes and then reattempt to roll them out. Place the rolled out dough in your cupped palm and add 1/6 of the filling to the center of the dough. Gently place the dough and potatoes in one of the muffin cups making sure that the dough is evenly spaced around the sides of the muffin cup. The potato mixture should be open at the top and should not be covered with dough. Repeat with the remaining dough and filling.

Bake for about 18-22 minutes or until the dough is well browned. Serve them warm or at room temperature (they are great either way). Before serving, add a small amount of dill to the top as a garnish. Want to be daring? Add some chopped smoked salmon to the potato mixture before filling. Yum!

Slow Roasted Turkey and Gravy

Just in time for Thanksgiving.  The turkey breast is a favorite of mine, when it isn't dried out, and cooking it this way will ensure a nice moist result.

1-8 to 9 lb Bone-In Turkey Breast
Salt to taste
1 1/2 TBSP vegetable oil
1 large onion, chopped
6 cloves garlic, roughly chopped

Turkey Gravy
3 TBSP butter
3 TBSP flour
4 cups turkey drippings and broth
Chicken broth (if needed)
Salt and pepper to taste

Adjust your oven rack to the lowest position. Preheat oven to 250F.

Rinse and dry the turkey breast. Even when I purchase a brined turkey breast, I still like to lightly salt the turkey breast under the skin. You, of course, do not have to. If the turkey breast that you purchase has NOT been brined or koshered, liberally salt the breast under the skin.

Heat a large pot over medium-high heat with the oil. When hot, add the turkey, breast-side down. Add the onion around the edges of the bird. Add the garlic on top of the onions. Cook several minutes or until the skin has browned. Flip the bird over so that the breast is facing upward. Stir the onions and garlic. Cook a couple minutes longer. If you have a probe thermometer, insert it into the thickest part of the breast – making sure the probe is not sticking up in the air in a way that would impede your covering the turkey breast with a lid. Cover the pot with aluminum foil and top with a tight-fitting lid. Crimp the foil around the seam of the pot to ensure steam does not escape. Cook until the internal temperature reaches 160F – roughly 2 1/2 hours.

When the turkey is done, remove it from the oven and flip the bird over so that the breast is submerged in the accumulated juices. Cover and let rest 15 minutes. During this time, the internal temperature will increase to at least 170F.

Remove the turkey from the pot and place it on a large platter. Keep it tented so it stays warm. Strain the liquid and solids from the pot into a large bowl. Use the back of a ladle to make sure you smash the onion/garlic to extract all of the juices. Discard the vegetable solids. Skim some or most of the fat that settles on top of the broth and discard any unwanted fat. Measure how much turkey broth you have. If you do not have at least 4 cups, add some chicken stock to come up to a total of 4 cups of liquid. If you like particularly thin gravy, you can add an extra 1/4 to 1/2 cups of turkey/chicken broth. If you like thicker gravy, reduce the liquid by 1/4 to 1/2 cup.

To make the gravy, heat a saucepan over medium heat with three tablespoons of butter. After the butter has melted, add the flour and whisk to combine. Cook the butter/flour mixture for about 5 minutes or until it is brown in color. Add the turkey broth and whisk to make sure there are no lumps. Bring to a boil then simmer about 5 minutes. Too thin? Simmer another few minutes or until the gravy is your desired thickness. Too thick? Add more turkey broth, chicken broth, or even water. When the gravy is your desired level of thickness, taste it and add some salt and pepper, if needed. You'll probably need at least some salt.

Serve the turkey breast and gravy with some mashed potatoes, dinner rolls, your favorite veggie side dish and voila! you're done!

Batter Fried Chicken or Fish

 



1 1/2 lbs chicken tenders or a mild, white fish (such as cod)
Salt to taste
Flour for dusting

For the Batter:
1 c all-purpose flour
1 1/2 TBSP cornstarch
1 TBSP corn flour (not corn meal)
1 1/2 tsp table salt
1/2 tsp Accent (MSG), optional
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp black pepper
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cream of tartar
1 c water plus more as needed
1 tsp vinegar

Oil for frying

Dry the chicken tenders (or fish) well. Salt the chicken tenders (or fish) and set aside. For the batter, whisk all of the dry ingredients together in a medium bowl. Add 1 cup of water and vinegar and whisk smooth. Set aside.

Add about 3" of oil to a medium pot over medium-high heat. The pot needs to be deep enough to hold the oil plus leave plenty of room for the oil to expand when frying. Heat the oil to 350F. While the oil is heating, preheat the oven to 200F.

When the oil is approaching 350F, whisk the batter again. If it has thickened too much, add another tablespoon of water and whisk. Toss 2 to 3 pieces of chicken (or fish) in some flour (dredge the number of pieces that will fit in your pot without crowding it). Shake off all excess flour. Dip a piece of chicken (or fish) in the batter, allow most of the excess to drip off, then slowly add to the hot oil. Repeat with the remaining piece(s). Fry until deep brown. Transfer the chicken to a wire rack inserted into a sheet pan and place the sheet pan in the oven to keep warm until all of the chicken has been fried. Allow the oil to return to 350F before adding more pieces.

Orange Quick Bread

• 3 cups (13 1/2 ounces) all purpose flour


• 1 tablespoon baking powder


• 1 teaspoon salt


• 4 tablespoons butter


• 1/3 cup orange marmalade


• 1 cup milk


• 1 teaspoon lemon juice

1. 
   
   
   
   Preheat oven to 350°F, and spray a loaf pan with baking spray. I used a 9-by-5-inch loaf pan, but a smaller one would be fine.
   
    
   
   


2. 
   
   In a medium bowl, mix the flour, baking powder, and salt.
   
   
   
   
    
   
   


3. 
   
   In a small pan, heat the milk and butter just enough to melt the butter. Take it off the heat and add the marmalade and stir to break up the marmalade. Let the mixture cool to room temperature, then add the lemon juice.
   
   
   
   
    
   
   


4. 
   
   Add the wet ingredients to the dry and stir to combine, then put it in the prepared loaf pan.
   
   
   
   
    
   
   


5. 
   
   Bake for 40 minutes, until the loaf is nicely browned.
   
   
   
   
    
   
   


6. 
   
   Remove the bread from the pan and let cool on a rack before slicing.

 

Baked Potato Soup

• 2 packages (16 Oz. Package) Bacon, Cut Into 1-inch Pieces, Divided


• 3 pounds Potatoes, I Like Russet And Red


• 3-½ teaspoons Salt, Divided


• 1 cup Sour Cream, Plus Some For Garnish


• 1 stick Butter


• 2-⅔ cups Whole Milk


• 1 teaspoon Black Pepper


• 3 cups Sharp Cheddar Cheese, Shredded, Plus Some For Garnish


• ½ cups Green Onions, Sliced, For Garnish

Preparation Instructions

In a skillet, cook bacon pieces over medium heat until crisp. Transfer bacon to paper towels to drain, set aside.

Wash and peel (or don’t peel) potatoes and cut into thirds. Place potatoes into a large pot with water to cover. Add 2 teaspoons salt and bring to a boil. Reduce heat to a simmer and cook until soft, about 45 minutes. Drain potatoes, discard water, return to the pot. Mash until mostly smooth.

Add sour cream and butter to the potatoes and stir until butter is melted. Add milk, pepper, 3/4 of the bacon, 2 cups of cheese and remaining 1 1/2 teaspoons salt. Bring back to a simmer.

Serve hot and garnish with green onions, sour cream, remaining bacon, and remaining 1 cup cheese.

Auto Draft

Buttermilk Fried Chicken

INGREDIENTS

1 (3 pound) fryer (see Wikipedia on the difference between broilers, fryers, and roasting birds), cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper

2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil

METHOD

1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)

2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.




3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.

Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.



4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.

Serves 4.

 

Heath Bar Cookies

INGREDIENTS

• 2 1/2 cups all-purpose flour


• 1 teaspoon salt


• 1 teaspoon baking soda


• 1 cup (2 sticks) unsalted butter, softened


• 1 1/2 cups sugar


• 2 eggs


• 1 teaspoon vanilla


• 1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars)


• 1/2 cup chopped walnuts

METHOD

Heath Bars are popular American chocolate-covered-toffee candy bars. Heath Bar toffee bits are often available in the baking section of grocery stores. Either chopped up candy bars or the bits can be used for this recipe. The bars have chocolate, the bits don't.

1 Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.

2 Beat together the butter and sugar. Beat in eggs one at a time, and vanilla.

3 Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie doughfor at least 30 minutes (better an hour).


4 Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!)



5 Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.

Makes about 6 dozen cookies.

 

Chocolate Chip Cookie Cheesecake Bars

While I'm on the cheesecake kick, here is a bite sized chocolate chip cookie cheesecake bar recipe great for those office and children parties.

PREP TIME: 30 Min
COOK TIME: 30 Min
READY IN: ~ 1 Hr
SERVINGS: 16 Bars

INGREDIENTS FOR CRUST

* 1½ cups graham cracker crumbs (from about 8 whole graham crackers)
* 5 tablespoons unsalted butter, melted

INGREDIENTS FOR COOKIE DOUGH

* 5 tablespoons butter, melted and cooled
* 1/3 cup light brown sugar
* ¼ cup all-purpose flour
* ½ teaspoon vanilla extract
* ¾ cup semisweet chocolate chips

INGREDIENTS FOR CHEESECAKE FILLING

* 10 ounces cream cheese, at room temperature
* ¼ cup granulated sugar
* 1 egg
* 1 teaspoon vanilla extract

INGREDIENTS FOR CHOCOLATE DRIZZLE

* 1/3 cup semisweet chocolate chips
* 1 teaspoon vegetable shortening

DIRECTIONS FOR CRUST

1. Preheat oven to 325 degrees F. Lightly grease an 8×8-inch baking pan, line with parchment paper, and butter the parchment paper; set aside.

2. Stir together the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Press the crumb mixture into the bottom of the pan. Bake for 6 minutes or until lightly browned. Cool on a wire rack.

3. To make the cookie dough, stir together the butter and sugar until smooth. Stir in the flour, then the vanilla and chocolate chips. Refrigerate until firm (about 30 minutes), and then roll teaspoon-sized ball of the dough and place on a plate, and refrigerate plate of cookie dough balls while you prepare the cheesecake filling.

4. Beat together the cream cheese and sugar on medium speed until smooth, scraping the bowl as needed. Add the egg and vanilla extract, beating until thoroughly combined.

5. Remove the cookie dough balls from the refrigerator and toss with 1 teaspoon of flour. Drop into the cheesecake filling and mix together. Pour the filling into the cooled crust, coaxing the filling into corners and sides.

6. Bake for about 30 minutes, or until the cheesecake filling is set and doesn’t jiggle. Transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours.

7. Using the parchment paper as handles, lift the bars out of the pan and place on a cutting board. Cut into squares. Combine the chocolate chips and shortening in a small bowl and microwave for 1 minute at 50% power and stir until smooth. Drizzle over the bars and allow to set for about 20 minutes. Store leftovers in the refrigerator.