Herman John Cookies by CK
1 1/2 cups sugar
1 cup shortening
3 egg yolks, beaten
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp cream of tartar
Cream together the sugar and shortening. Add the remaining ingredients. Mix well. Drop on to an ungreased cookie sheet. Bake for 6 to 10 minutes, or until bottoms just start to brown. Remove from the oven while top is still slightly soft as they will crisp up as they cool. Allow to rest on the cookie sheet for 10 minutes, then move to a cooling rack. These cookies are named after my dad 🙂

DOUBLE-LAYER CHEESECAKE BARS by GKT
1 pkg. yellow cake mix (regular size)
1/4 c. canola oil
3 large eggs, room temperature, divided use
1 1/4 c. milk chocolate chips, divided
3 pkgs. (8 oz each) cream cheese, softened
1/2 c. sugar
1/2 c. sour cream
1/2 c. heavy whipping cream
1 tsp. vanilla
Preheat oven to 350. Reserve 1 cup dry cake mix for filling. In a large bowl, combine oil, 1 egg and remaining cake mix; stir until blended. Stir in 1/2 cup chocolate chips. Press onto bottom of greased 13×9 baking pan. Bake until set, 10-12 minutes. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, heavy whipping cream, vanilla and reserved cake mix. Add remaining eggs; beat on low speed just until blended. Remove 2 cups for chocolate topping; pour remaining batter over crust. For topping, melt remaining chocolate chips. Stir into reserved cream cheese mixture; spoon over filling. Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Refrigerate leftovers.