The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Friday, December 15, 2006

Chocolate chip cookies AND cheesecake?

This is one of those recipes that's a winner every time (except the last time I made them and overbaked them, but that's a different story). The original recipe comes from a former coworker who made them for almost every occasion. She moved to San Diego a few years ago (we miss ya Lisa!), but her cookie bar recipe is still a hit.

Lisa Bars (Chocolate Chip Cookie Cheesecake Bars )

2 rolls Pillsbury Cookie dough*
2 (8 oz) packages cream cheese
1 cup sugar
2 eggs

Preheat oven to 350. Grease the bottom of a 9x13 pan. Slice one roll of cookie dough and spread on the bottom of the pan. In a bowl, mix softened cream cheese, sugar and eggs (use a hand mixer, and mix until there are no lumps). Pour over cookie dough layer. Take the second roll of cookie dough, slice and spread over the cheesecake layer. Bake for 45-50 minutes. Let the bars cool for at least 2 hours before cutting (I let them sit overnight in the fridge).
* I always use Pillsbury -- for some reason the other brands don't work as well.


at 11:46 AM Blogger stephanie said...

Yummy. I make a version of this using crescent roll dough for the top and bottom, and drizzling with a powdered sugar glaze after baking. tastes almost like a cream puff.

I WILL be trying your version VERY soon. :-)

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