Reeses Cheesecake Brownies

Reeses Cheesecake Brownies


1 box chocolate fudge brownie mix
1 8-oz. package cream cheese, softened
1 14-oz. can sweetened condensed milk
½ cup creamy peanut butter
12 oz. Reese’s Pieces candy
1 12-oz. bag milk chocolate chips
3 tablespoons whipping cream
12 large Reese’s Peanut Butter Cups, chopped


Preheat oven to 350 degrees F. Lightly coat a 9x13 pan with cooking spray. Prepare the brownie mix according to package directions. Spread the batter in pan and set aside. In a large bowl, beat cream cheese with hand-held mixer until fluffy. Add condensed milk and peanut butter and beat until smooth. Stir in the Reese’s Pieces candies. Spoon the mixture over the batter. Spread evenly.
Bake for 40 minutes or until cheesecake layer is set and edges are golden brown. Cool for 30 minutes and refrigerate for 30 minutes. In a small microwaveable bowl, microwave the chocolate chips and whipping cream for 1 minute, or until chips are melted. Stir until smooth. Spread over cheesecake layer. Sprinkle
Reese’s Peanut Butter Cup pieces over top. Store covered in the refrigerator.

Sometimes I look for recipes just because I'm hungry :)  This was one of those times.  I found it on Pinterest, went and got the ingredients, and baked it that night.  Yum!!! 

Maffles

Maffles
1 package muffin mix (any flavor)
Waffle Iron

Mix muffin mix as directed, pour 1/4 c mix onto preheated (spray with non stick spray) waffle iron.  Cook until golden brown.

This is just a muffin cooked on a waffle iron.  The kids loved it.  No syrup required. Quick and easy breakfast.

Berry Cupcakes

Berry Cupcakes
1 box vanilla cake mix
1 small package jello (any flavor - we used black cherry)
1 small container whipped cream
1 small package vanilla pudding
berries

Mix cake according to direction.  Spray the inside of 12 1/2 pint jars with non-stick spray.  Put 1/3 c cake batter in each.  Place all the jars on a cookie sheet and bake in 350 oven for 15 minutes less than what they box recommends.  Let cool for 10 minutes.  While they are cooling, mix Jello as directed.  Poke holes in cupcakes and pour hot jello on top.  Let cool in refrigerator for 2 - 3 hours.  For frosting, mix 1 c milk and pudding, then fold in whipped cream.  Put topping in a large zip lock bag, cut the corner off and squeeze onto cupcakes.  Put berries on top if desired.

These are mini jello poke cakes.  We made them for my birthday.  I loved them.  My new favorite treat.  Plus they were so easy.

Cinnamon Pancakes (2 Versions)

Pancakes

1 Egg

1 c flour

3/4 c milk

1 TBSP sugar

2 TBSP vegetable oil

3 t baking powder

1/4 t salt

Mix dry ingredients.  Then beat egg, and add milk and oil.  Add milk mixture to dry mixture and stir till moist.  Cook on a greased skillet on medium low heat. Scoop about 1/2 c batter onto skillet.  When pancake starts to bubble on top turn it over till lightly golden.

Cinnamon Roll Pancake Sauce (Version 1)
Melt 1/4 c butter
Add:
3/4 c brown sugar
2 TBSP ground Cinnamon
1/8 tsp salt
1/8 tsp ground cloves
Microwave until bubbly. 

Add:
1 TBSP milk
1 TBSP flour
Whisk until blended, serve warm over pancakes

Cinnamon Roll Pancakes (Version 2)
1 recipe pancakes - (see above)

Cinnamon Filling
1/2 c butter, melted
3/4 c brown sugar, packed
1 TBSP ground cinnamon

In a medium bowl, mix butter, brown sugar, and cinnamon.  Scoop the filling into a small zip baggie and set aside.  You don't want this to remain super-liquidy.  It's best if it becomes the consistency similar to toothpaste.

Cream Cheese Glaze
4 TBSP butter
2 ounces cream cheese
3/4 c powdered sugar
1/2 t vanilla extract

In a medium bowl, heat butter and cream cheese until melted.  Whisk together until smooth; whisk in powdered sugar and vanilla extract, set aside.

Prepare pancake batter as above.  Heat a large skillet over medium-low heat.  Spray with nonstick spray.  Scoop 1/2 c batter onto the skillet.  Snip the corner of your baggie of filling and onto the top of the pancake.  When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. 

When ready to serve, spoon warmed glaze onto the top of each pancake.

*Note - serving size is about 2 pancakes.  Honestly you won't be able to eat any more than that.  Also, you won't want regular syrup on these, they are sweet enough as they are. 

I found both of the recipes on pinterest and we have tried them both.  We loved #2 the best, but they were both really good.  Try them and let me know which one is your favorite.