Oreo Cheesecake Bites

INGREDIENTS:
36 Oreo Cookies, divided
1/4 cup (4 tablespoons) butter
4 packages (8-ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
4 large eggs
4 ounces semisweet chocolate
4 ounces white chocolate

HOW TO MAKE: 

Preheat the oven to 325°F.

Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.

In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.

Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.

When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.

This recipe is so easy to make and tastes really good. I didn't have any problems with this. Just make sure you bake it long enough and let it cool completely before you try and take off the foil. Enjoy! 

Blueberry Muffins

INGREDIENTS: 

* 2 cups flour, divided
* 1 cup blueberries
* 1 Tbs baking powder
* 1/2 tsp salt
* 3 Tbs sugar
* 1/4 cup butter, melted
* 1 egg, beaten
* 1 cup milk



HOW TO MAKE: 

Lightly toss blueberries with 1/2 cup of flour. Set aside. Combine the rest of the flour and remaining dry ingredients. In a separate bowl, combine butter, milk and egg. Stir into dry ingredients. Fold in blueberries. Spoon batter into greased muffin pan 3/4 of the way. Bake at 375 degrees for 20 minutes.


The blueberries all sunk to the bottom of the muffins even though they were coated in flour but they still came out good. They didn't stick to the pan or anything. I may have stirred the blueberries too much when I added them to the batter so the flour may have come off to much which may be why they sunk. Otherwise, everything else came out great! Enjoy! 

Chocolate Muffins

INGREDIENTS: 


* 1/2 cup mini semisweet chocolate chips
* 1 cup milk (divided)
* 2 eggs, beaten
* 1 cup sugar
* 1/4 cup butter, melted
* 1/4 tsp vanilla
* 1 tsp baking soda
* 1 1/4 cup flour
* 1/2 cup mini semisweet chocolate chips (optional)



HOW TO MAKE: 


Melt 1/2 cup chocolate chips and 1/2 cup milk in small saucepan over low heat until melted and smooth. Pour into medium mixing bowl. Add beaten eggs to chocolate mixture. Pour in sugar, vanilla and butter and stir til smooth. In a small saucepan, heat the rest of milk until warm. Add baking soda to milk and stir til dissolved. Pour baking soda mixture into chocolate mixture, alternating with flour. Fold in 1/2 cup chocolate chips (if desired) and pour into greased muffin pan. Bake at 375 degrees for 20 minutes. 




This recipe was a little different from the other muffins I've made. The batter is a lot thinner but it still cooks really well. You may want to add a little more pam to the muffin pans since the muffins stuck to the pan more than the other muffin recipes did. The chocolate chips were not part of the recipe but I thought it would be a nice touch since the muffins aren't very sweet. The flour didn't mix all the way through so I ended up with little chunks of flour (as seen in the photo) but it still tasted really good. You may just want to sift the flour into the chocolate mixture so you won't get any clumps. Still, it's a very good and simple recipe. Enjoy! 

Pumpkin Muffins

INGREDIENTS: 


* 1 3/4 cups flour
* 1 tsp salt
* 2 tsp baking powder
* 1/2 cup sugar
* 1 tsp cinnamon
* 1 tsp pumpkin spice
* 2 eggs, beaten
* 3/4 cup milk
* 1/4 cup butter, melted
* 1 cup canned pumpkin
* 1 cup chopped nuts



HOW TO MAKE: 


Combine dry ingredients in a mixing bowl. In a separate bowl, combine liquide ingredients and nuts. Pour liquid mixture into dry ingredients and mix until combined. Do not overmix. Spoon into greased muffin pan and bake at 400 degrees for 20 minutes. 




I'm guessing all the muffin recipes are going to be extremely easy to make. As far as taste goes, it's a very light pumpkin flavor. Just sweet enough for a breakfast muffin. Super yummy! Enjoy! 

Oatmeal Chocolate Cherry Cookies

INGREDIENTS: 


* 1 1/2 cups flour
* 1 tsp baking soda
* 1 tsp cinnamon
* 1/2 tsp salt
* 1 cup unsalted butter, softened
* 1/2 cup sugar
* 1/2 cup brown sugar
* 2 eggs
* 2 tsp vanilla extract
* 3 cups oats
* 1 cup chocolate chips
* 1 cup dried cherries




HOW TO MAKE: 


Heat oven to 350 degrees. In a bowl, mix together flour, baking soda, cinnamon and salt. In a separate bowl, beat together sugars and butter until light and fluffy. Add in eggs one at a time. Add in vanilla. Add flour mixture to liquid mixture and beat until mixed. Fold in oats, chocolate chips and cherries. Drop slightly rounded pieces of the dough (about 1 inch big) onto cookie sheets and bake 12-15 minutes or until slightly golden on the edges. Let cool before transferring to a wire rack or plate. 


Makes about 3 dozen. 




This recipe is so good! You can easily make them your own by adding your favorite type of chocolate, dried fruit and even some nuts to the mixture. I didn't have very many chocolate chips so I added nuts instead. It was still very good. Enjoy!