What’s Cookin’ in the Kitchen

I don’t know if this ever happens to you, but sometimes I have these “When it rains, it pours” weeks in the kitchen.  I sign up too cook for someone or something and then suddenly every surrounding day has something or someone to cook for. 

 Birthday treats, a Fall Kick Off Party, breakfast treats for our Sunday School class, new friends coming for dinner, post-baby meal for another friend…all in a matter of a few days!  Don’t get me wrong.  I have learned that I really enjoy cooking – I just dislike the grocery store aspect of all that cooking!  From Reese’s Peanut Butter Cup Cheesecake bars, to my Mom’s amazing Caramel corn, to enchiladas, salads and Raspberry Lemon coffee cake, there’s lots of yummy scents wafting from the kitchen!
 
I’ll share some more recipes in future days, but here’s one to tide you over.
 
Reese’s Peanut Butter Cup Cheesecake Bars
 
Crust
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 TBSP sugar
 
Filling
1 package of cream cheese
1 egg
1/3 cup sugar
1 tsp vanilla extract
1/2 cup chocolate-peanut butter chips
 
Topping
Miniature Reese’s Cups
 
Instructions
Preheat oven to 325 degrees.  Combine graham cracker crumbs, melted butter and sugar.  Press into an 8×8″, greased baking dish.  Bake for 5-7 minutes.  In a mixing bowl, cream together cream cheese, egg, sugar and vanilla.  Fold in chocolate peanut butter chips (feel free to add a little more than 1/2 a cup if you like!)  Pour mixture over the baked crust and sprinkled miniature Reese’s cups over the top.  Bake for 30-35 minutes until filling is set.  Let cool and refrigerate before serving.
 
Image 
 
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