Chocolate Chip Cookie Dough Truffles

**no eggs (:

1/2 cup butter
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
1 cup miniature semi-sweet chocolate chips
chocolate bark, to melt for dipping
additional chocolate chips, sprinkles, etc., optional for topping the truffles

1. In a large bowl, use electric mixer to cream together butter and brown sugar. Add vanilla. Beat in flour, 1 cup at a time, until it is incorporated and you no longer see chunks of brown sugar (if you spot any, squish them). Beat in sweetened condensed milk and mix until well-combined. Stir in 1 cup of chocolate chips.

2. Cover bowl and refrigerate until dough is firm (at least 1 hour- maybe more… you want the dough to be quite firm). Use cookie scoop to scoop out heaping Tablespoonfuls, roll into balls and place on a waxed paper-lined cookie sheet. Place all of the rolled balls back into the refrigerator until you are ready to dip them in chocolate.

3. Melt chocolate bark in a glass bowl- easiest to do in the microwave in 30 second bursts, stirring after each heating time, until smooth. Use a spoon to help you dip the chilled dough ball into the chocolate and roll it around to cover all sides. Place it on a waxed paper-lined platter. Sprinkle with any desired toppings. Repeat with the rest of the dough balls. Keep them refrigerated until ready to serve.

Another one of my personal favorite. This recipe is super easy and you can whip it up in about 20 minutes. Enjoy. (:

Philadelphia Chocolate-Vanilla Swirl Cheesecake

What you need:

20 OREO Cookies, crushed (about 2 cups)

3 Tbsp. butter, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

4 eggs

6 squares BAKER'S Semi-Sweet Chocolate, melted, cooled

Directions:

1. Mix cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.

2. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after eac

h just until blended.

3. Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter.

4. Swirl batter with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

Ahh cheesecake. One of my personal favorites. Always hits the spot when your craving something sweet. This is a recipe that i stumbled across looking through the Kraft website. Lots of cool stuff on there. Anywhoo,this recipe caught my eye so I thought I minds as well give it a try. I've made a cheese cake before but this one was a lot easier. I did have to add some more Oreos to cover the bottom of the pan though. Enjoy!

Banana Bars

• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup mashed ripe bananas
• 1 (16 ounce) container cream cheese frosting

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.

These bars are super easy and a great snack. Basically its like banana bread in bars. They can easily feed a large group of people too! Enjoy! :)