Pepperoni String Cheese Roll Ups

Pepperoni String Cheese Roll Ups
Ingredients:
1 (8 ounce) package refrigerated crescent roll dough
4 cheese sticks, halved
1 (3.5 ounce) package sliced pepperoni
optional - marinara or ranch sauce for dipping

Garlic Butter Glaze:
2 tablespoons butter, melted
1/2 teaspoon Italian seasonings
1/4 teaspoon garlic powder
1 Tablespoon grated Parmesan cheese

Instructions:
Preheat oven to 350 degrees.

Take each triangle of crencent roll dough and plPace about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.

When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.

I found this recipe here
http://www.the-girl-who-ate-everything.com/2012/01/pepperoni-cheese-stick-roll-ups.html

Chocolate Chip Cookie Dough Cheesecake Squares

These were delicious, and I will definitely be made again, especially since my sweet tooth is back! I saw this recipe on several blogs. The original recipe is from The Essential Chocolate Chip Cookbook.

Crust
1 & 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2/3 cup miniature semisweet chocolate chips (I didn't have mini, so I used regular sized.)

Preheat oven to 325°F. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper. (I did not use parchment paper, and I had no problems.)

Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips. Press crust mixture into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.

Cookie Dough
5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips

Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.

Filling
10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended. Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30-35 minutes, or until set. Transfer to wire rack.

(I totally forgot about the chocolate topping... they were just fine without it. I am sure it would make it extra delicious.)
For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. (Tip: put the chocolate chips into a zipper bag and heat on 50% power for a few minutes. Cut the corner off the bag and squeeze the bag to make drizzling less messy). Use a teaspoon to drizzle chocolate over top of bars. Cool bars in pan completely, about an hour. (Stick the bars in the freezer for 5 minutes to set quickly if you're in a hurry).

Using the edges of the parchment paper, remove bars from pan. Cut into bars (clean the knife after each cut) and serve.

Peanut Butter Chocolate Chip Cookie Recipe

Tortellini Soup

2 (32 oz.) cans chicken broth
(or make your own from bouillon and water)
2 to 3 carrots, chopped
2 to 3 garlic cloves, minced
1 to 2 (approx. 14oz. size) cans diced Italian-style tomatoes
1 Tbsp. Combined dried Italian herbs (basil, oregano thyme), or 1 tsp of each
1 pkg. fresh cheese tortellini (big or little pkg. depends on how much tortellini you want per serving). I found mine at Costco and just used one of the two.
Fresh spinach (about 2 to 4 cups torn leaves or baby spinach leaves)
1/2 c. sliced green onion
Salt
Pepper
Grated Parmesan cheese
Croutons

Combine broth, carrots, tomatoes, garlic, and herbs in soup pot and bring to a boil. Reduce heat and simmer for 10 minutes, uncovered. Add tortellini and cook for 5 to 7 minutes. add spinach and onions, salt and pepper; cook another 2 to 3 minutes.

Server with grated Parmesan cheese sprinkled over and croutons.

I severed with homemade bread stick. Recipe on the blog.