Raspberry Cheesecake Cookies

I was searching for something else online and I started reading in the comments section, this lady posted this and I thought they sounded delicious. I had to wait forever to for these raspberry tidbits to come in the mail but as soon as they did I made them. If you've ever tried the raspberry cheesecake cookies from subway these taste like them but better! I ordered lots of the raspberry tidbits to make it worth the shipping costs so I will be make more of these soon (and trying more things also--I saw another comment about mixing them into brownie mix so will possibly try that soon).

Raspberry Cheesecake Cookies

1/2 cup shortening

1/2 cup softened butter

1/2 cup white granulated sugar

1/2 cup light brown sugar

1/2 cup dark brown sugar

2 eggs

1 dram Lorann cheesecake flavor oil

Cream together the above ingredients, then add:

2 1/2 cups all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

Mix well, then stir in:

1 1/2 cups white chocolate chips

1 cup raspberry tidbits

Line a baking sheet with parchment paper, then drop tablespoonfuls of cookie dough about 2 inches apart. Bake at 350 degrees for 10 minutes. Allow to cool on pans for a minute, then move to wire racks. 

Sumptuous Sunday

I've decided to start a new weekly thing (hopefully be able to keep up with it) and that is to just share all the current recipes in my list that I wish to make. Here are just a selection of what I have in my e-mail that I want to make.

White Chicken Enchiladas with Green Chiles Sour Cream Sauce

Sticky Finger Bars

Chocolate Peanut Butter Cupcakes

Caramel Brownie Trifle

Pesto and Crushed Tomato Shells

Raspberry Cheesecake Brownies

Blackberry Cobbler Waffles

Bean and Cheese Enchiladas

Chicken Pot Pie

Orange Chicken

Sweet 'n' Sour Chicken

Terriyaki Chicken

Parmesan Chicken Sticks

Chocolate Chip Cookie Dough Filled Oreo Cheesecakes

Easy Cheese Danish

Creamy Tomato Soup with Corn, Chicken, Bacon

Cheesy Pepperoni Pizza Quick Bread

Key Lime Swirl Cheesecake

Crispy Chicken Skewers

Carrot Cake Cheesecake Bars

I read a LOT of cooking blogs, I just can't seem to get enough of them. I see lots of things that I like but every once in awhile I see a recipe that I just KNOW that I'm going to have to try--the picture looks too good, the description is making me salivate and it just sounds fun/different. This recipe was one of those, I love Carrot Cake and am liking Cheesecake more and more (plus I've only tried making a baked cheesecake once and am still learning the benefits of them-aka DELICIOUS!). So when someone has the genius idea to combine the two of them I couldn't see where they could go wrong :)
Mom and I really liked these, but we've decided that they get better the "older" they get (best to let them cool completely) and now that we've made it once next time we will try making it with our own carrot cake recipe rather than the box.

Carrot Cake Cheesecake Bars
Recipe came from Sweet Treats and More
Carrot Cake Cheesecake Bars

For the Carrot Cake Bar:
1 box Betty Crocker Carrot Cake Mix
1 egg
1 stick butter, soft

Preheat oven to 350 degrees*F

Beat the cake mix, egg, and butter until it turns into a thick dough. Press dough into a greased 9 x 13 inch pan. Set aside while you make the cheesecake layer.

Cheesecake Layer:
16 oz. cream cheese, soft
1/2 cup sugar
2 eggs
1 tsp vanilla

1. In a medium sized bowl beat the cream cheese until smooth. Add sugar, eggs, and vanilla and continue beating until creamy and smooth.

2. Pour the cheesecake layer over the carrot cake bar in the pan. Bake for 30-40 minutes or until the edges start to pull away from the pan. Let cool completely.

3. Cut into squares and top each square with a dollop of Betty Crocker's Rich and Creamy Cream Cheese Frosting. I used a plastic sandwich bag and cut a hole in one of the corners to pipe my frosting. You will only need about a 1/2 cup of frosting.