Oreo Cheesecake Cookies

A Chef of Your Own made these as a request from my oldest child, and have been told that these are the best cookies ever!
Oreo Cheesecake Cookies
1/2 c butter
3 oz cream cheese
1 cup sugar
1 tsp vanilla
1 cup flour
1/2 mini chocolate chips(i used 1/2 cup heath chips)
1 cup crushed oreos (I used 1/2 cup regular oreos and 1/2 cup blond oreos)
Process oreo’s seperately to fine crumbs. Place in seperate bowls.
Cream butter and cream cheese and cream together. Add sugar and vanilla and mix together.
Add flour and stir in chips. Scoop into 1 inch balls and roll in crumbs. Preheat oven to 350 degrees.  Bake 10-12 minutes until golden on the edges and puffed in the middle. Remove from oven and let cool 2 minutes before removing from trays.

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Treats for your four legged friends

Here is A Chef of Your Own treat I leave for my clients with four legged children. This recipe came from a book by Diana Mott Davidson. She is a crime saving caterer, love the books, all have recipes.

Jake’s Dog biscuits

2 1/2 cups whole wheat flour

1/2 cup powdered milk

1/2 tsp garlic powder

1/2 tsp salt

1 tsp brown sugar

6 Tbls shortening

1 egg

3 Tbls liver powder

1/2 cup ice water

Preheat oven to 350 degrees. In a large bowl, combine flour, milk powder, garlic powder, salt, liver powder and sugar. Cut in shortening. Mix in egg and add water until mixture forms a ball. Pat out dough 1/2 inch. Cut with any cutter and bake 30 minutes. Cool before serving.

 

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Pina Colada Bars

A new cookie recipe from A Chef of Your Own, I plan on sharing these with clients soon. I found this recipe in the Better Homes and Gardens Special interest Christmas Cookie magazine from 1999.  Here is the recipe for

Pina Colada Squares

2 cups all purpose flour

2 cups quick cooking rolled oats

1 1/3 cups packed brown sugar

1/4 tsp baking soda

1 cup butter

1 cup pineapple ice cream topping

1 tsp rum extract

1 cup coconut

melted semisweet chocolate (optional)

Combine the flour, rolled oats, brown sugar and baking soda in a large mixing bowl. Cut in butter with a pastry blender till mixture resembles course crumbs. (I used a food processor and mixed until a fine meal) Reserve 1 cup of the crumb mixture for the topping. Press remaining mixture into the bottom of an ungreased, 13x9x2 inch baking pan. (mine was a half sheet pan, I think too large, still yummy, but the filling layer would have been a little thicker if I had used a smaller pan)

For filling, combine pineapple topping and rum extract in a small bowl. Spread evenly over the crust.

For topping, stir coconut unto the reserved crumb mixture. sprinkle over filling. Bake in a 350 degree oven for about 30 minutes or until golden. Cool in pan on a wire rack. Cut into squares. If desired, drizzle with melted chocolate. Makes 48 bars.

 

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