Blackberry Cheesecake Bars

I made these to take to our church's Easter brunch this year.  They stuck to the pan a lot, so be sure you grease that REALLY well.

Also, it requires baking and cooling twice, so DO NOT wait to make this until late in the day!

Blackberry Cheesecake Bars 

1 tube (16 1/2oz) refrigerated sugar cookie dough
1 1/2 cups ricotta cheese
1 carton (8 oz) mascarpone cheese
1/2 cup sugar
2 eggs – lightly beaten
3 tsp. vanilla extract
2 tsp. grated lemon peel
1 tsp. lemon juice
 1 tsp. orange juice
1 Tbsp. amaretto, optional
1 cup seedless blackberry preserves
2 2/3 cups fresh blackberries

Let cookie dough stand at room temperature 5 minutes to soften. Grease a 13x9 baking dish. Preheat oven to 375.

Press cookie dough onto bottom and 1 inch up the sides of baking dish. Bake 12-15 minutes or until golden brown. Cool.

In a large bowl, beat ricotta, mascarpone, and sugar until blended. Add eggs and beat on low just until combined. Stir in vanilla, lemon peel, citrus juices, and (if desired) amaretto. Pour into crust. Bake 20-25 minutes or until center is almost set. Cool 1 hour.

Place blackberry preserves in a small microwave-safe bowl and microwave on high for 30-45 seconds or until melted. Spread over cheesecake and top with blackberries. Refrigerate until serving.

Cheese and Spinach Calzones

Calzones are pretty easy, but look impressive.  And soooooooo yummy :-9

Cheese and Spinach Calzones

2 cans Jumbo Biscuits
1/2 Tbsp. oil
1/2 cup onions -- chopped
4 cloves garlic -- minced, divided
1 package frozen spinach -- thawed and squeezed dry
2 tsp. Italian seasoning -- divided
1 Egg
15 oz. carton Ricotta cheese
1 cup chredded Mozzarella
1/4 cup Parmesan cheese
1 16 oz. can tomato sauce

In a medium saucepan, cook onions and half of garlic in oil. Stir in spinach and 1 tsp. of Italian seasoning. In a medium bowl, beat egg and stir in cheeses. Spread the biscuits into 6" circles. Spoon 1/16th of both spinach and cheese mix into the center of the circles. Fold in half and pinch edges to seal. Place on two greased, foil-lined cookie sheets. Bake at 350 degrees for 20 minutes. Meanwhile, stir remaining garlic and Italian seasoning into the tomato sauce in a small saucepan. Heat through.