INGREDIENTS:

• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon 
•  8 ounces refrigerated crescent roll dough 1 can, or dough sheet*
• 2 Tablespoons melted butter divided

DIRECTIONS:

• Preheat oven to 375°F.
• In a small bowl, mix together sugar and cinnamon. Set aside.
• Unroll dough out flat onto parchment paper (helps with dough not sticking). Separate to 4 rectangular pieces and press seams together.
• Brush 2 pieces very lightly with melted butter (optional). To each of the two pieces, evenly sprinkle with ¼ of the cinnamon sugar mixture. Top each of the two pieces with the remaining dough pieces and lightly press together.
• Using a pizza cutter (or sharp knife), cut each layered rectangle into 6 long strips while carefully holding the dough still. Carefully separate one strip and with one end in each hand, with the dough close to the parchment paper, twist both fingers in opposite directions 3 times for each strip. (It is much easier to twist with the strip close to or touching the surface.)
• Place twisted churro back on parchment paper** and lightly pinch ends together and down onto parchment paper.
• Move parchment paper filled with churros to a baking tray. Using a silicone brush, lightly brush churros with butter (approximately ½ teaspoon). Bake 9-11 minutes, until golden brown and crispy.
• Brush baked churro with melted butter and sprinkle with cinnamon sugar mixture. Serve with chocolate sauce.

Original recipe available here.

Ingredients

• 1/2 cup butter melted (you can use 1/4 cup of butter and it will still be yummy)
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour (you can use 1/4 cup whole wheat and 1/4 cup of regular flour)
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Instructions

1. Preheat oven to 350 degrees F.
2. Line Muffin Pan with cupcake liners 
3. Stir sugar, eggs, and 1 teaspoon vanilla in the melted butter.
4. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder by hand.
5. Use cupcake liners and fill ¾ full of batter
6. Bake in preheated oven for 8 to 10 minutes.

INGREDIENTS:

• 2 (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp vanilla
• 2 eggs
• 1/2 cup semi-sweet chocolate chips*
• 1 ready-to-use graham cracker crumb crust (6 oz.)

DIRECTIONS:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.
• Add eggs; mix just until blended.
• Stir in 1/2 cup chocolate chips.
• Pour into crust. Sprinkle with chocolate chips (if desired).
• Bake 40 min. or until center is almost set. Cool.
• Refrigerate 3 hours.

*We used less chocolate chips than the original recipe for a lighter chocolate taste.

Ingredients

GRAHAM CRACKER CRUST

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

FILLING

• Three 8-ounce blocks cream cheese, at room temperature
• 1/2 cup sugar
• 1/4 cup sour cream
• 2 tablespoons plus 1 teaspoon cornstarch
• 3 large eggs
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 1/4 cups heavy cream

Directions

1. Preheat the oven to 350°F.
2. To make the graham cracker crust: Double-wrap the bottom of a 9-inch springform pan with foil to keep water from seeping into the pan.
3. In a large bowl, combine the graham cracker crumbs and sugar. Stir to blend. Stir in the melted butter until well blended. Press the crust into the bottom of the pan and halfway up the sides.
4. Bake the crust until golden brown, 8 to 10 minutes. Remove from the oven, but leave the oven on.
5. To make the filling: In a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, sour cream, and cornstarch. Mix on medium-high speed until light and fluffy.
6. Slowly beat in the eggs, lemon juice, and vanilla. Mix until thoroughly incorporated.
7. Turn the mixer off and scrape down the sides of the bowl well. Pour in the cream and mix on low speed until the mixture is smooth.
8. Pour the filling into the baked crust.
9. Place the cheesecake in a baking pan that is larger than the springform pan and carefully fill the pan about three-quarters full with hot water.
10. Bake the cheesecake until the center only slightly jiggles, 1 hour to 1 hour 10 minutes.
11. When the cheesecake comes out of the oven, remove it from the water bath and place on a wire rack. Carefully run a thin knife around the edge of the cheesecake to release it from the sides of the pan. Let the cheesecake cool to room temperature for at least 1 hour, then remove the sides of the springform pan.
12. Refrigerate for at least 6 hours before serving. Cut into 8 to 10 slices.
13. Store loosely covered with plastic wrap in the refrigerator for up to 2 days.

Original recipe available here.

Ingredients:

• 3 Beaten Eggs
• 3/4 Cup Sugar
• 1 Cup Light Karo Syrup
• 1 Cup Pecans
• 1 Stick Butter
• 1 Pre-made pie crust

Directions:

• Preheat oven to 350 degrees.
• Mix all ingredients and pour into pie crust.
• Cover crust with aluminum foil.
• Bake for 45 min.

INGREDIENTS

Crust:

• 1/2 cup oil
• 1/2 cup sugar
• 1/2 cup powdered sugar
• 1/2 cup butter
• 1 egg
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 2 1/4 cup flour
• 1/4 tsp salt

Topping:

• 8oz cream cheese
• 1/2 cup sugar
• 1 tsp vanilla
• 1 container of cool whip
• Assorted fruit: strawberries, raspberries, blueberries, kiwi,

DIRECTIONS:

• Preheat oven to 375 degrees
• Prepare crust: Combine oil, sugar, powdered sugar, butter and mix well. Add egg.
• Add dry ingredients: baking soda, cream of tartar, flour, salt.
• Spread on rectangle baking stone and cook for 10-12 minutes.
• Let cool completely.
• Prepare topping: blend cream cheese, sugar, vanilla, cool whip.
• Spread on cooled crust. Add fruit.

Best prepared one day in advance and stored in fridge overnight before serving.

INGREDIENTS:

• 1/3 cup butter, softened
• 4 ounces cream cheese, softened
• 2 cups sugar
• 3 large eggs, room temperature
• 1 large egg white, room temperature
• 1 tablespoon grated lemon zest
• 2 teaspoons vanilla extract
• 2 cups fresh or frozen unsweetened blueberries
• 3 cups all-purpose flour, divided
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup lemon yogurt

GLAZE:

• 1-1/4 cups confectioners’ sugar
• 2 tablespoons lemon juice

DIRECTIONS:

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla.

2. Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.

3. Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely.

4. In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle over cake.

Original recipe available here.

INGREDIENTS

FOR THE 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

1 cup chocolate chips

FOR THE 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 inch 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. Do not turn your oven off.

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. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.

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.

6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature

Original recipe available here.