Time to Sparkle Link Party #10

Welcome to Time to Sparkle Tuesday Link Party, where you can find all the newest creative ideas from around the web! Stop by every Tuesday, link up your posts, and check out what others are sharing! You'll discover some amazing new blogs and find inspiration for projects, recipes, and more! This party is hosted by four lovely ladies, so your projects will be shared on ALL FOUR blogs!

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Each week we will pick our favorite links as features, and share them on Facebook, Twitter, and Pinterest!

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Cookies and Cream Cheesecake Bars

If you love oreos and you love cheesecake, you will think that you have died and gone to heaven with this treat.  It all starts with an oreo crust.  Then the cheesecake is baked, but still perfectly moist with crunchy oreos inside.  Then I just had to top it off with some more crushed oreos making this pretty much the BEST treat ever.  This treat was perfection and it would definitely be a hit!

 Rating: 5 stars  Difficulty of Recipe: 2 stars

Cookies and Cream Cheesecake Bars

• 1 pound oreo cookies
• 4 Tablespoons butter
• 3 8 ounce packages cream cheese, room temperature
• 3/4 cup white sugar
• 3/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 tsp salt
• 3 large eggs, room temperature

1.  Preheat oven to 325.  Line a 9x13 pan with aluminum foil, leaving a 2 inch overhang for easy removal.  Spray the aluminum foil with non stick cooking spray,
2.  Place 28 oreos in a food processor or grinder and pulse until they are finely ground.  Add the melted butter and stir until the oreos are moistened.  Pour the crumb mixture into the 9x13 and press firmly until the crumbs are evenly distributed.  Bake this for 10 minutes in oven and remove from oven and set on a cooling rack while you make the cheesecake mixture.
3. In large mixing bowl beat the cream cheese and sugar about 2 minutes until smooth.  Add the sour cream, vanilla, and salt and beat together for 30 seconds.  Scrape down the sides.  Add the eggs one at a time and beat well after each egg.  
4.  Break the remaining cookies in half and gently pulse them in the food processor so that they are still chunky.  Stir them into the cheesecake mixture.
5.  Pour the cheesecake on top of the oreo crust and spread evenly.  Then I took about 4 oreos and crumbled them on the very top.  Bake in the preheated oven for 40 minutes until the filling is set around the edges and the middle is a little wobbly.  Chill for at least 3 hours or overnight.  Keep them stored in the refrigerator.
Recipe Adapted from Recipe Girl

Slow Cooker Pesto Ranch Chicken

If you have five minutes to throw something into the crockpot and have a delicious meal ready for your family, then make this recipe!  I love the flavor of pesto!  I fell in love with it when I made homemade pesto and this chicken recipe here.  Me and my little boy couldn't get enough of this chicken and it peeled apart and was packed with delicious pesto ranch flavor.  The flavor combination was amazing!  You know you love a recipe when you already want to make it again.  And it really helps that it was so easy!

Rating: 5 stars  Difficulty of Recipe: 1 star

Slow Cooker Pesto Ranch Chicken

• 4 boneless skinless chicken breasts
• 6 ounce jar pesto (I used basil pesto)
• 1 package ranch dressing seasoning mix
• 1/2 cup chicken broth

1.  Spray slow cooker with cooking spray and place chicken breasts in the bottom.

2.  Sprinkle ranch packet over the chicken breasts, pour pesto over the top, and lastly pour the chicken broth over the top.

3.  Cook on low for 4-6 hours.  Easy huh? :)  
Recipe adapted from Picky Palate 

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Im Moving!

Guess what?  I am moving my site to Wordpress!  It is definitely time with the growth of my blog to make the move!  I am so excited for my brand new design!!!  It looks amazing and I can't wait for all of you to see it!  My recipes will also be easier to access and they will be printable!  



So....  if you are following this blog through Google Friend Connect, be sure to follow my blog another way through Facebook, Twitter, Pinterest, or get updated through your email.  I love ALL of my fans and I don't want to lose any of you!  

The change will be happening in a few weeks!  Stay tuned for the big reveal!  June is also my 1st blog anniversary!  So I have a great giveaway in store for you!  XOXO

Reese's Peanut Butter Cup S'mores

I got to tag along with my neighbors last weekend for an amazing camping trip.  There is a place in Utah where you go on a hike to the 'hot pots' and you get to sit and relax in the nice mother nature hot tub.  :)  The best part of a camping trip is sitting by the campfire and roasting hot dogs and making s'mores.  I like the chocolate on my s'more nice and melty.  So when you take the first bite the chocolate oozes out and the marshmallow is perfectly cooked and it makes a huge mess that is impossible to clean up.   Doesn't that sound amazing?

Well a few years back I discovered that you can put a Reese's peanut butter cup on your s'more and it is life changing!  These s'mores bars are so awesome they can be made right in your kitchen and you will get the same amazing gooey taste of a delicious s'more!

Rating: 5 stars  Difficulty of Recipe: 2 stars

Reese's Peanut Butter Cup S'mores

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/4 cup flour
• 1 teaspoon baking powder
•  1/4 teaspoon salt
• 1 cup graham cracker crumbs
• 17 regular size peanut butter cups
• 1 1/2 cup marshmallow fluff

1.  Preheat the oven to 350 degrees.  Line a 8x8 pan with parchment paper and spray it with cooking spray.  

2.  In a large bowl, or mixer, beat butter, sugar and brown sugar until fluffy.  Beat in the egg and vanilla until combined.  

3.  With the mixer on low, stir in the flour, baking powder, salt and graham cracker crumbs until combined.

4.  Spread 2/3 of the dough into the bottom of the prepared baking pan.  Press the peanut butter cups gently into the dough.  Spread the marshmallow fluff on top.

5.  Press the remaining dough onto a non stick surface into an 8x8 square.  Lay it on top of the marshmallow fluff and press lightly.

6.  Bake for 25-30 minutes or until the edges brown.  Allow them to cool for at least 2 hours to set.  Remove from pan and cut into squares. 

Recipe Adapted from  Mels Sweet Life