Cheesecake Crescent Rolls

2 cans of Pillsbury Crescent rolls
2 8oz packages cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
Cinnamon
1 Cup Powdered Sugar

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). 

Combine softened cream cheese, 1 cup sugar, and vanilla. 

Spread over crescent roll layer. 

Unroll and layer remaining crescent rolls over cream cheese layer. 

Melt your butter and spread over top of crescent rolls. 

Sprinkle generously with cinnamon and sugar. 

Bake for 20-30 minutes in 350F oven until bubbly and slightly browned. 

Drizzle with a little honey if you like. 

Let cool a bit, slice and eat.

Peanut Butter Blossom Cake

Ingredients

Cake

1

box  yellow cake mix

1 1/4

cups water

1/2

cup creamy peanut butter

1/3

cup vegetable oil

3

eggs

Filling

1

box (6-serving size) chocolate instant pudding and pie filling mix

3

cups cold milk

Topping

1 1/2

cups heavy whipping cream

1/3

cup creamy peanut butter

2

tablespoons powdered sugar

15

Hershey's® Kisses® Brand milk chocolate, unwrapped

Steps

• 1

  Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• 2

  In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
• 3

  Cool on cooling rack 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• 4

  In large bowl, beat Filling ingredients with whisk 2 minutes (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• 5

  Beat all Topping ingredients except chocolates in chilled medium bowl with electric mixer on high speed until stiff peaks form. Spread evenly on top of cake; garnish each piece with a chocolate.

Peanut Butter Pancake Muffins

Ingredients

2

cups Original Bisquick™ mix

2/3

cup milk

1

egg

1/4

cup maple syrup

1/2

cup creamy peanut butter

Chocolate chips (optional)

Maple syrup (optional, for serving)

Steps

• 1

  Preheat oven to 350°F and line a cupcake pan with 12 liners.
• 2

  In a medium bowl add the Bisquick, milk, eggs, syrup, and peanut butter and mix until combined.
• 3

  Pour into cupcake liners filling about 3/4 of the way. If desired sprinkle with chocolate chips.
• 4

  Bake for 14-15 minutes or until toothpick comes out clean.
• 5

  Serve with additional maple syrup, if desired.

Chocolate Cheesecake Swirl Bundt Cake

Ingredients

Cream Cheese Filling

6

oz cream cheese, softened (from 8-oz package)

1/4

cup granulated sugar

1

tablespoon Gold Medal™ all-purpose flour

1

egg

Cake

1

box  dark chocolate cake mix

1/4

cup  all-purpose flour

1

cup water

1/2

cup vegetable oil

2

eggs

1/2

cup miniature semisweet chocolate chips

Topping

2

oz cream cheese, softened

2

to 3 teaspoons milk

1

cup powdered sugar

2

tablespoons heavy whipping cream

1/2

cup miniature semisweet chocolate chips

Steps

• 1

  Heat oven to 325°F. Grease and flour 12-cup bundt cake pan, or spray with baking spray with flour. In small bowl, beat 6 oz cream cheese with electric mixer on medium speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour and 1 egg until smooth; set aside.
• 2

  In large bowl, beat cake mix, 1/4 cup flour, the water, oil and 2 eggs with electric mixer on medium speed 2 minutes; stir in 1/2 cup chocolate chips. Pour into pan.
• 3

  Spoon cream cheese filling over batter, keeping it away from edge of pan. Run table knife through batter in large zigzag pattern once around pan.
• 4

  Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 10 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
• 5

  In small bowl, beat 2 oz cream cheese and 2 teaspoons milk using whisk. Beat in powdered sugar until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Spoon icing over cake.
• 6

  In small microwavable bowl, microwave whipping cream uncovered on High 30 seconds or until cream just beings to simmer. Add 1/2 cup mini chocolate chips; stir until smooth. Place in small resealable food-storage plastic bag. Cut off small corner of bag; drizzle over white icing.

Slow-Cooker Cheesy Potato Soup

Ingredients

1

bag (32 oz) frozen southern-style diced hash brown potatoes, thawed

1

medium onion, chopped (1/2 cup)

1

medium stalk celery, diced (1/2 cup)

3 1/2

cups  chicken broth

1

cup water

3

tablespoons  all-purpose flour

1

cup half-and-half

2

cups shredded cheddar cheese (8 oz)

12

slices bacon, crisply cooked, crumbled

4

medium green onions, sliced (1/4 cup)

Steps

• 1

  Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on Low heat setting 6 to 8 hours.
• 2

  In small bowl, mix flour and half-and-half; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens.
• 3

  Stir in cheese until melted; stir in half of the bacon. Sprinkle individual servings with remaining bacon and the green onions.