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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.

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 su...

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.

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. ...

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.