Simple Cheese Lasagna and Amazing Chocolate Cream Cheese Mint bars

Yes, I have been gone for awhile...well, I actually haven't been anywhere, but I haven't been here blogging...does that make sense?  :)  I have made some things, but they failed...but this came out fantastically!  The chocolate cream cheese bars are truly amazing!!!  Enjoy and well, thanks for caring ;)

Simple cheese lasagna

15 ounces ricotta or cottage cheese

1 ¼ cups parmesan cheese grated

1/2 cup minced fresh basil

1 large egg, lightly beaten

½ tsp salt

½ tsp pepper

6 cups tomato sauce

12 no-boil lasagna noodles (8 ounce package)

1 pound whole-milk mozzarella, shredded (4 cups)

Adjust an over rack to the middle position and heat the oven to 375 degrees.  Mix the ricotta, 1 cup of the Parmesan, the basil, egg, salt, and pepper until well combined.

Spread ¼ cup of the tomato sauce over the bottom of a 9 by 13-inch baking dish.  Place 3 of the noodles on top of the sauce and drop 3 Tbsp of the ricotta mixture down the center of each noodle, then spread it to an even thickness.  Sprinkle evenly with 1 cup of the mozzarella.  Spoon 1 ½ cups of the sauce evenly over the cheese.  Repeat this layering two more times.

For the final layer, place the 3 remaining noodles on top.  Spread the remaining 1 ¼ cups sauce over the noodles.  Sprinkle with the remaining 1 cup mozzarella and then the remaining ¼ cup Parmesan.  Spray a large sheet of foil lightly with vegetable oil spray and cover the lasagna.  Bake for 15 minutes.

Remove the foil and continue to bake until the cheese is browned and the sauce is bubbling about 25 minutes longer.  Let cool for 10 minutes before serving.

Chocolate Cream Cheese Mint bars

Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 teaspoon fine salt

Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

Glaze:
4 ounces semisweet chocolate
2 tablespoons unsalted butter

1 Tbsp brown sugar
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup  Andes Mints chips

Instructions
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.

For the crust: Process the chocolate wafers in a food processor with the butter, sugar, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water and stir occasionally until melted and smooth.)

Blend the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.

For the Glaze: Put the chocolate, butter and corn syrup, brown sugar in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the mint chips over top. Cool completely, then refrigerate overnight.

Cut into small bars or squares. Serve chilled or room temperature.

Store cookies covered in the refrigerator for up to 5 days.

Chocolate Cookies

Ingredients  1 1/8 cups all-purpose flour 1/3  cup Baking Cocoa ½  teaspoon baking soda 1/8 teaspoon salt 1/2 1 sticks) butter or margarine, softened 1/2 cup granulated sugar 1/3  cup packed brown sugar 1/2  teaspoon vanilla extract 1   large eggs irections PREHEAT oven to 350° F. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Drop by well-rounded teaspoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.