PUMPKIN AND CREAM CHEESE MUFFINS

My mini chef and I experimented with pumpkin muffins today and it was quick and super easy! They are moist and yummy, can’t wait to have another for breakfast!

Filling Ingredients

8-ounces cream cheese, softened
1/4 cup granulated sugar
1/8 teaspoon vanilla

Muffin Ingredients

1 package spice cake mix
15-ounces canned pumpkin

Optional: confectioners sugar to sprinkle on top 

Directions

1. Preheat oven to 350 degrees. Put muffin liners into pan.

2. Beat filling ingredients together until combined.

3. Beat muffin ingredients together until combined. (only use the mix and the pumpkin, nothing else) Batter will be thick.

4. Drop about 1 tablespoon of the batter into each muffin cup, spreading it to cover the bottom.


5. Drop in a level tablespoon of filling.

6. Cover with enough batter to fill the muffin cups full.

7. Bake at 350 degrees for 20-25 minutes

Makes 12 muffins

STRAWBERRY CHEESECAKE BAKED PANCAKES

Another lazy Sunday and another baked pancake trial! I’m trying the strawberry cheesecake today because I needed to use up the last of my strawberries. I made one change this time, I added some melted butter to the batter because it can be a bit dry. I mean after all butter makes everything better 😁😁😁

Here’s the recipe:

Servings 4-6

INGREDIENTS

4 cups pancake mix

2 cups milk

4 eggs

1 cup strawberries (sliced)

6 oz cream cheese (cubed)

6 tbsp melted butter

PREPARATION

1. Preheat oven to 425˚F (220˚C).

2. Pour pancake mix, butter, milk, and eggs into a bowl and mix just until combined.

3. Pour batter onto a parchment-lined baking sheet and spread to the edges.

4. Place strawberry slices on top of the batter, followed by the cream cheese cubes.

5. Bake for 15 minutes, or until golden brown.

6. Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate

TIP: I also like to brush a little butter on top as soon as I take it out of the oven, it softens the too and gives a pretty sheen.

CHEESY BACON JALAPENO BISCUITS

There will be no conversation, just go to your kitchen and make this. NOW!!!! Thank me later!

Ingredients

  • 2 cans of crescent rolls (you can use biscuits too)
  • Cheese (Whatever type you like, I used velveeta)
  • 12oz or 16oz package of bacon, cooked
  • flour for dusting (optional)
  • jar of jalapenos

Directions

  1. Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray or line your baking tray with parchment paper. Lightly flour your work surface if you don’t want any crescent roll stickage.
  2. Unroll one can of crescent rolls (or 1/2 can of biscuits) on your work surface. Using your hands or a rolling pin, press the seams together and lightly press & stretch a little into a nice rectangle. Add a layer of cheese (I like a pretty thick layer, & I use Velveeta because I love how it melts) & then add your layer of bacon and jalapenos. Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.
  3. Using a pizza cutter or a knife (I prefer a pizza cutter) slice into squares. Place the entire thing on your baking sheet using a large spatula, working in batches if you need to. Lay all the squares right beside each other, just as they were before you sliced it. You want all the cut seams to be touching so that your cheese doesn’t leak out.
  4. Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes before digging in. The crescent squares will pull right apart. Serve & enjoy!

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I’m bringing this appetizer to the Fiesta Friday #64, hosted by the Amazing A because they are so so so delicious! I know they’ll go fast! Thank you to the wonderful hosts!! ,Ginger & Bread and Safari Of The Mind