Cherry Cheesecake Brownies

Cherry cheesecake was always my favorite growing up, and now I love brownies over almost everything else. These brownies cover all my bases — I love that Black Forest combination! These are so perfect for V day!

Recipe >> Cherry Cheesecake Brownies @ therecipecritic.com

Crescent Chicken

Any recipe involving crescent rolls is usually a winner and this one was no exception.It was hearty, filling and the perfect meal to warm up with on a cold winter’s night.


Crescent Chicken

Ingredients:
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)

Read More >> Crescent Chicken @ timewarpwife.com

Vanilla Peach Coffee Cake

This looked great and tasted even better. I used a 10'' spring form pan as that's what I had on hand. I baked it for 65 minutes. Probably could have gotten away with only 60. But I will definitely be making this again..

Recipe >> Vanilla Peach Coffee Cake @ Pine Cones and Acorns

Key Lime Cooler Cookies

I made these yesterday, because they sounded refreshing. They are! They are so good, in fact, I am making another batch with the leftover limes. I’m guessing they will freeze well.

Recipe >> Key Lime Cooler Cookies @ flavorthemoments.com

Easy Turtle Tassies

First, begin with some Pillsbury sugar cookie dough. (Note: I was making a double batch, so I bought the “value” size that you see in the photograph.

But the regular size of cookie dough is all you need for one batch of this recipe!) Shape the dough into about 24 balls that are roughly 1-inch in diameter.

Then place each ball into a mini muffin pan cup that has been heavily sprayed with cooking spray. (Be sure to spray the top of the pan too, in case the dough bubbles over onto the top of the pan.)

Place one ball of dough in each of the 24 mini muffin cups. Then use your fingers to press each ball into the bottom and up the sides of each mini muffin cup so it forms an even cup.

Bake for 9 minutes at 375 degrees. Then remove and use a spoon to poke down the middle of each cup, which has probably risen to look like a muffin. Gently press it down, being careful not to puncture holes in the cup.

Bake for an additional 3-5 minutes, or until the tops of the cups are golden brown and the bottoms are completely cooked (this is crucial for getting them out of the pan!). Once they are cooked, remove the pan from the oven and immediately place a pinch of chocolate chips in the bottom of each warm cookie cup.

Then spoon in a tablespoon or so of warm caramel dip on top of the chocolate, and then sprinkle with some toasted pecans. Then let sit and cool to room temperature.

Carefully use a knife to loosen the top edges of each cooled cookie cup, and then remove. Serve immediately, or cover and store for up to 1 week.

Twix Cookies

I made them and LOVE them!!!! I think I put a little too much caramel on the 3 dozen I made but tonight I will lighten that up…using these for a cookie exchange and I know they will be a huge hit! (that is if I can stop eating all of them):D They are a bit time consuming though, that’s the only drawback I see.

Recipe >> Twix Cookies @ chef-in-training.com

Buttermilk Brownies With Peanut Butter Cream Cheese Icing

I added a little extra peanut butter to the frosting....everyone loved it! :)

Buttermilk Brownies With Peanut Butter Cream Cheese Icing

Ingredients:

•     1/2 c. buttermilk
•     1 c. flour
•     1 tsp baking soda
•     2 eggs
•     1 c. butter
•     1 c. water
•     2 c. sugar
•     1/3 c. cocoa
•     1 1/2 tsp vanilla

Directions:

Combine flour, sugar, baking soda and set aside

In a medium saucepan combine butter, cocoa and water and bring to boiling while stirring constantly. Remove from heat.

Add chocolate mixture to the flour mixture, beat on medium speed until combined.

Add eggs, vanilla and buttermilk & beat for one minute (batter will be thin)

Pour into greased 9 X 13 pan

Bake at 350 for 30-35 minutes


for the icing:

    1/4 c. reduced fat peanut butter
    1/4 c. butter, softened
    1/4 c. reduced fat cream cheese, softened
    2 c. confectioner’s sugar
    3 tbsp milk




cream together first three ingredients and then gradually add sugar to desired consistency, The milk can be left out for a stiffer icing, or if the milk makes the icing too thin, additional sugar can be added. Spread on cooled brownies.