I found these two recipes on Pinterest and twisted them a little to make them my own. They where so good I decided to take some time out of my Friday to share them with you guys :)
This one is a super simple desert that I made even easier by buying store bought cookie dough.
Cookie Dough Cheesecake Bars
Step one:
Spray 8 or 9in square pyrax or metal oven safe container with cooking spray
Combine 1 1/2 cups of gram cracker crumbs with 5 tbsp of unsalted butter
Bake in oven for 6 minutes on 325.
Step two:
take 10oz of room temp cream cheese and combine that with 1/4 cup of sugar mix with blender until smooth then add one egg and 1 tsp of vanilla extract. Set aside, when cracker crumb mixture is out of oven and cool poor cream cheese mixture over the top.
Step three:
Take a small tube of store bought cookie dough and take hunks of the dough flatten them into disks/mold them into the shape of the pan and then put them over the cream cheese lightly. I let my cookie dough sit out for a bit while I was doing the two steps up above. Cover majority of the cream cheese with the cookie dough mixture.
Bake all of this for 30 minutes or until the top feels firm and when you shake the pan it doesn't giggle anymore.
This last step is a must once the bars are done baking and have cooled down where you can no longer feel hot heat on the bottom of the pan REFRIGERATE before consuming or you will have nasty bars and you will ask why you baked this. At least that't what I did, these bars taste 10 times better if allowed to chill in the fridge for awhile.
If you want the original recipe because I did not follow the exact instructions go here!!
Slow cooker Chicken Papikash Recipe
This is such an easy dinner to make, I made it just this last Wednesday before heading to class and when I got home all I had to do was make the noodles!!
Step one:
Combine 15oz of tomato sauce and tomato sauce can full of water with one can of green beans and one can of corn I rinsed and drained the corn and green beans. Add one small onion. Take Mexican chili powder, cumin, 1 dash of red pepper flakes, black pepper and paprika add those spices to your liking. (I went of the normal recipe here because it only called for salt, black pepper and paprika which did not sound very tasty to me.
Mix that together.
Add frozen skinless chicken breasts or thighs (can use fresh, I just didn't have any so I put two frozen breasts in) to mixture, cook for 4 1/2 to 6 hours in your crock pot.
Step two:
Check on your mixture at about 5 1/2 hours, that is when I noticed my chicken was cooked, ladle out 3 to 4 ladle fulls of the juice and SLOWLY combine it with 3/4 cup of sour cream. You do not have to do this step it just mild's down all the spices so it is not as hot, the reason why you cannot add the sour cream directly into the crock pot is because the sour cream needs to be tempered so it does not curdle and become nasty.
Turn your crock pot onto warm if it has that setting or turn it off and keep the lid on it.
Step three:
Bring water to a boil on stove and add egg noodles cook until done, about 10-12 minutes of boiling.
Once noodles are done and drained, place noodles in bowl and top it off with the crock pot mixture.
Enjoy!!
This made enough for two people and for Tony's lunch the next day, it was pretty good.
If you want the original recipe, because once again I did not follow it go here!!
Hope you all have a safe and fun Halloween!!
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