Easy Cream Cheese Danish

I made these danishes for my mother's birthday brunch, and I was told that these were the best things I had ever made. Which is funny seeing as how simple and quick these were to make. If you are looking for a quick breakfast or brunch enjoy or entertain with, your prayers have now been answered.

Ingredients


2 (10 ounce) cans cresent rolls or 2 packages Cresent creations seamless dough sheets

2 (8 ounce) packages cream cheese

3/4 c white sugar

1 1/2 tsp lemon juice

1 tsp vanilla extract

2 tsp sour cream

1 c confectioners sugar

1 tbsp milk

1 tbsp butter softened


Directions

1. Preheat oven to 350. Lightly grease a 9 x 13 inch baking pan


2. Line bottom of pan with 1 can or package of cresent rolls (if using can, press together all seams)


3. In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla and sour cream. Spread filling on top of rolls. Place 2 can of cresent rolls on top of filling.


4. Bake 20-30 minutes.


5. In small bowl mix together confecitoners sugar, milk, and butter, when danish has cooled, drizzle with icing.

Makes about 10 pieces.

Peanut Butter and Chocolate Buckeyes Recipe

In my family, the only time we get buckeyes is Christmas, because the only person who makes them is my grandmother's sister's cousin, or something like that. Every year, this lady comes baring buckeyes and everyone goes wild. When I was a child, I remember getting into a fight with my cousin over the last buckeye, the fight ended with me licking the candy, putting it down and him eating it. Guess that trick doesn't work too well when you're used to eating after each other anyways. But one day I decided that I wanted buckeyes right then, so I set out to find my own recipe.

Ingredients

1 1/2 c peanut butter, preferably creamy

1 c butter, softened

1/2 tsp vanilla

6 c confectioners sugar

4 c semi-sweet chocolate chips

Directions

1. In a large bowl, mix together the peanut butter, butter, vanilla and confectioners sugar with an electric mixer. The dough will look dry. Roll into 1 inch balls and place on a wax paper lined baking sheet.

2. Place a tooth pick in the top of each ball. Chill in the freezer until firm, about 30 minutes.

3. Melt chocolate chips in a double boiler ( I used a bowl over a pan of barely simmering water) Stir until smooth

4. Dip peanut butter balls in chocolate, holding the toothpick. Leave a small portion of the peanut butter showing at the top. Place back on the cookie sheet and refridgerate until serving.

Makes 30 Buckeyes.

Rachel Ray Magazine Peanut Butter- Stuffed Milk Chocolate Sandwhich Cookies

Calling All Peanut Butter Cup Fans!!!

The Classic Combination of Peanut Butter and Chocolate is ALWAYS a hit with my family and friends. Once I came across this recipe, I knew I had to try it. According to my cousin, the biggest Reeses snob you'll ever meet, these are TO DIE FOR. They taste exactly like Reeses cups, except softer and chewier.

Ingredients

2 1/2 c chocolate chips
4 tbsp unsalted butter, room temp.

1/4 c plus 2 tbsp flour

1 tsp baking powder

1/2 tsp salt
2 eggs. room temp.

1/2 c sugar
1 tsp vanilla extract

1/2 c creamy peanut butter

3 tbsp confectioners sugar

Directions

1. Preheat oven to 350, Spray two cookie sheets with nonstick spray, or line with parcment paper. In a medium, microwavable bowl, melt 2 cups chocolate chips and 2 tbsp butter for 1 1/2 minutes, stir until smooth.

2. In a small bowl, wisk together the flour, baking powder, 1/4 tsp salt. In a seperate bowl beat the eggs, sugar, and vanilla with an electric mixer until fluffy, about 5 minutes. Mix in the melted chocolate at medium speed; wisk in the flour mixture. Stir in remaining chocolate chips and refrigerate 10-15 minutes: until firm enough to scoop.

3. Onto prepared pan, drop 12 rounded tbsp of dough 2 inches apart. Bake, switching and rotating the pans half way through, until the cookies appear soft. About 15 minutes. Cool completley.

4. In a medium bowl, beat together the remaining butter and the peanut butter. Stir in confecitoners sugar and remaining salt; beat until fluffy. On the flat side of half of the cookies, spread 1 1/2 tbsp of the peanut butter mixture and sandwhich with remaining cookies.

Makes 8 servings.