Salted Butterscotch Bars

A fun and delicious way to change up your normal brownies. These bars are full of butterscotch chips and are topped with sea salt to satisfy that sweet and salty lover in you

For the Bars:

1/2 cup unsalted butter
2 cups butterscotch chips
3/4 cup brown sugar
1 teaspoon vanilla extract
3 large eggs
1 1/4 cups all purpose flour
1 teaspoon salt

For the Frosting:

1 cup salted caramel or butterscotch chips
1/3 cup heavy whipping cream
coarse ground sea salt, for garnish

• Preheat the oven to 350 degrees. 
• Spray a 9x13 pan with non-stick baking spray.
• Place the butter and butterscotch chips in a saucepan 
• Heat over medium heat until melted.
• Whisk in the brown sugar and vanilla.
• Beat the eggs for 2-3 minutes. 
• Slowly add a little bit of the hot butter mixture at a time and beat until everything is mixed together.
• Add the flour and salt and mix again until a batter forms. 
• Spread the mixture in the prepared pan and bake for 25 minutes. 
• Remove and let cool completely.
• Place the chips and heavy cream in a microwave-safe bowl. 
• Heat for 30 seconds. 
• Stir until melted and creamy. 
• Heat again for 15 seconds at a time, if needed.
• Spread over the top of the cooled bars.
•  Let set slightly before sprinkling with coarse sea salt.

Recipe: Inside Bru Crew Life

Bacon Swiss Pork Chops

Juicy pork chops topped with bacon and cheese. This 5 ingredient Bacon Swiss Pork Chops recipe is quick, easy, low carb, and an instant family favorite! Thank you The Gracious Wife

6 bone-in pork chops
Salt and pepper
2 tablespoons olive oil
2-4 garlic cloves minced
9 bacon strips uncooked, cut in half
1 cup shredded Swiss cheese

• Season pork chops with salt and pepper. Set aside.
• In a small mixing bowl, combine olive oil and minced garlic.
• Brush oil and garlic over pork chops with a pastry brush.
• Place 3 half strips of bacon on each pork chop.
• Bake at 425° for about 12-15 minutes, or until fully cooked (internal temperature reads 145°F).
• Remove pork chops from the oven and sprinkle cheese on immediately to melt. 
• Let rest for 3 minutes before serving.
• Serve warm.

Lemon Garlic Pork Chops

Elevate your Chops with a wonderful zesty sauce. Perfect for a quick easy meal. Thank you The Mountain Kitchen 

4 1-inch thick pork chops
Kosher salt and freshly cracked black pepper to taste
2 tablespoons extra virgin olive oil divided
2 cloves garlic minced
⅓ cup white wine
½ cup chicken broth
zest + 1 tablespoon lemon juice of one lemon
1 tablespoon fresh parsley chopped
1 teaspoon fresh rosemary chopped

• Season the pork chops with salt and pepper, to taste. 
• Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat. 
• Add pork and cook, turning once, until pork is browned and cooked through
• Transfer pork to serving platter and cover to keep warm.
• Add remaining tablespoon of oil to skillet and heat. 
• Add garlic to the oil. 
• Cook, stirring constantly, until garlic is fragrant, about 30 seconds (do not burn). 
• Add wine and broth. 
• Increase heat to high. 
• Cook, stirring to scrape up browned bits from bottom of the pan, until liquid is reduced by two-thirds, about 5 minutes.
• Remove the pan from the heat. 
• Stir in a little more salt and pepper, lemon zest and juice, and herbs.
• Serve pork chops drizzled with sauce.

Spicy Beef Quesadillas

Caramelized onions and peppers are combined with chipotle peppers and crushed red pepper flakes to flavor and spice these crispy, cheesy quesadillas. Thank you Spicy Southern Kitchen

2 tablespoons butter
1 medium yellow or sweet onion, chopped
1 green bell pepper, chopped
2 chipotle chile peppers in adobo sauce, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon smoked paprika
salt and pepper
2 cups leftover Shredded Beef Short Ribs or Brisket
8 (8-inch) flour tortillas
2 cups shredded Mexican cheese
2 tablespoons butter

• Melt butter over medium-high heat in a large pan. 
• Add onion and bell pepper
• Cook until they are starting to soften but still have a little crunch.
• Add chipotle peppers, red pepper flakes, paprika and season to taste with salt and pepper.
• Stir leftover short ribs into onion mixture and transfer to a bowl.
• Wipe pan clean. 
• For each quesadilla, sprinkle about 1/4 cup cheese on a tortilla
• Top with 1/4 of short rib/onion mixture
• Cover with another 1/4 cup cheese.
•  Place a second tortilla on top.
• Melt about a 1/2 tablespoon butter in the pan 
• Add quesadilla and cook until golden brown on each side and cheese is melted. 
• Repeat for remaining 3 quesadillas.

Cashew Chicken Stir Fry

Cashew Chicken Stir Fry is full of sautéed chicken, veggies, and crunchy cashews, all coated in a simple savory sauce. Thank you Spend with Pennies

1 tablespoon vegetable oil divided use
2 small zucchini quartered lengthwise then sliced into 1 inch pieces
1 cup of mushrooms quartered
1 onion coarsely chopped
1 pound boneless skinless chicken breasts cut into 1 inch pieces
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic minced
⅓ cup roasted cashews unsalted or low sodium

for the sauce
⅓ cup chicken broth or water
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons corn starch

• Heat 1 teaspoon of the vegetable oil over medium heat. 
• Add the onions and cook for 3-4 minutes or until just softened.
• Add the mushrooms and zucchini to the pan 
• Cook for an additional 4-5 minutes or until vegetables are tender and just browned.
• Remove the vegetables from the pan, place on a plate and cover to keep warm.
• Wipe out the pan with a paper towel 
• Add the remaining 2 teaspoons of oil. Increase the heat to medium high.
• Place the chicken in the pan and season with the salt and pepper. 
• Cook for 3-4 minutes on each side or until cooked through and golden brown.
• Add the garlic to the pan and cook for 30 seconds.
• While the chicken is cooking, prepare the sauce.
• In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch.
• Return the vegetables to the pan with the chicken and pour the sauce over the top. 
• Increase the heat to high and simmer for 1-2 minutes or until sauce has thickened. 
• Taste and add more salt and pepper if desired.
• Stir in cashews and serve immediately, over rice if desired.

Baked Mostaccioli

A classic Italian-American baked pasta dish with layers of meat sauce, pasta, and melted cheese.

1 pound mostaccioli pasta1 pound ground beef1 jar (24 oz) marinara sauce1 teaspoon Italian seasoning2 cups shredded mozzarella cheese1/2 cup grated Parmesan cheeseSalt and pepper to taste

• Preheat oven to 375°F (190°C). 
• Grease a baking dish.
• Cook mostaccioli pasta according to package instructions. 
• Drain and set aside.
• In a skillet, brown ground beef with Italian seasoning, salt, and pepper. 
• Stir in marinara sauce.
• Mix cooked pasta with the meat sauce and pour into the baking dish.
• Top with mozzarella and Parmesan cheeses.
• Bake for 25-30 minutes until cheese is melted and bubbly.

Grilled Honey-Mustard Chicken Sandwiches

A flavorful dinner made ready in 30 minutes. Thank you Betty Crocker

1/4 cup Dijon mustard
2 tablespoons honey
1 teaspoon dried oregano leaves
1/8to 1/4 teaspoon ground red pepper (cayenne)
4 boneless skinless chicken breasts (about 1 1/4 lb)
4 whole-grain sandwich buns, split
4 slices tomato
4 leaves leaf lettuce

• Heat gas or charcoal grill. 
• In small bowl, mix mustard, honey, oregano and red pepper.
• Brush on both sides of chicken.
• Place chicken on grill over medium heat. 
• Cover grill
• Cook 12 to 15 minutes, brushing frequently with mustard mixture and turning occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). 
• Discard any remaining mustard mixture. 
• Serve chicken in buns with tomato and lettuce.

Pizza Pasta Bake

A delicious pizza inspired casserole! Feel free to add in your own favorite pizza toppings!

12 ounces cavatappi penne, or rotini
1 medium onion diced
½ pound Italian sausage mild or hot
½ pound lean ground beef
3 cloves garlic minced
½ red bell pepper diced
½ green bell pepper diced
14.5 ounces canned diced tomatoes drained
2 teaspoons dried oregano
4 cups pasta sauce
2-3 cups shredded mozzarella cheese
28 slices pepperoni

• Preheat oven to 350°F.
• Cook pasta according el dente to package directions. 
• Rinse under cold water and drain well.
• Brown onion, garlic, sausage and beef in a large pan over medium heat. 
• Drain any fat. 
• Add in red and green peppers and cook an additional 2-3 minutes. 
• Add oregano, drained tomatoes and pasta sauce, stir well.
• Place pasta in a greased 9×13 pan. 
• Pour meat sauce over pasta and top with cheese and pepperoni slices.
• Bake 35-40 minutes uncovered or until cheese is melted and pasta is heated through.

Recipe: Spend With Pennies

Coffee Frosted Coffee Brownies

Did you know that coffee cakes means something different in the US compared to the Uk. Here..in America... coffee cake is any cake you eat with a cup of coffee. Back in England it simply a cake that has coffee flavouring! It took me a while to figure that out....

Anyway... coffee flavoured cake is one of my absolute favourites..and I havent tasted it in ten years... but recently I have had a craving for a slice...or two. My hubby loves Brownies... so when I saw this recipe I thought "why not???" Plus...it is my birthday week and I deserve a tasty treat

These brownies are rich, fudgy, and quite delicious... and with coffee in the cake and the icing.. it fed my coffee addiction perfectly

1 Cup butter

4 ounces semisweet chocolate chopped
2 Cup sugar
3 Tbsp. instant espresso powder
4 eggs
1 1/2 Cups flour
1/3 Cup unsweetened cocoa powder
1/2 tsp. salt

Frosting:

1 Tbsp. instant espresso powder
1 Tbsp. milk
1/2 Cup butter softened
1/4 tsp. salt
1 1/2 Cup confectioners' sugar

• Preheat oven to 350 degrees
• Line parchment paper into a 13 x 9 inch baking pan 
• Spray with nonstick cooking spray.
• In a saucepan over medium heat, melt butter and the chocolate.
• Remove from heat and whisk in sugar, espresso powder and eggs.
• Stir in flour, cocoa powder and salt.
• Pour into baking pan.
• Bake 30 - 35 minutes; until a toothpick in the center comes out clean.
• Cool in the pan.
• For the frosting, in a bowl, mix espresso powder and milk together
• Set aside.
• In another bowl, cream the butter and salt until fluffy.
• Slowly mix in the confectioners' sugar and milk/coffee mixture.
• Once combined, increase speed and mix until fluffy.
• Spread on the cooled brownies.
• Slice, serve and enjoy!

Recipe: Flour Me With in Love

Poor Man's Stew

Very easy to throw together, this full flavoured slow cooker stew is perfect for when you're pressed for time yet looking for a delicious home-cooked meal.

 
This stew pairs wonderfully with a slice of warm, crusty bread or a simple side salad, making it a complete meal.

You can substitute ground beef with ground turkey or use beef stew meat for a chunkier texture. To make it more filling, stir in a can of drained kidney beans or peas towards the end of cooking. And for extra vegetables, throw in some frozen green beans or corn in the last hour of cooking.

1 lb ground beef
4 large potatoes, diced
4 carrots, sliced
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 can (15 oz) diced tomatoes
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme

• In a skillet over medium heat, brown the ground beef until it's no longer pink. 
• Drain excess fat.
• In the slow cooker, combine the beef, potatoes, carrots, onion, and garlic.
• Pour in the beef broth and diced tomatoes
• Add Worcestershire sauce, salt, pepper, and thyme. 
• Stir to combine.
• Cover and cook on low for 6-8 hours or until the vegetables are tender.
• Before serving, taste and adjust seasoning if needed. 
• Serve hot.

Recipe: Cooktop Cove

Mexicali Hash Brown Taco Casserole

This hashbrown taco casserole is a meat and potatoes dinner baked in one dish. A Tex-Mex twist on Shepherd’s Pie.

1lb 90% lean ground beef
1/2 cup diced green bell pepper divided
1/2 cup diced red bell pepper divided
1/2 cup corn
1 pkg taco seasoning
10.5 oz condensed tomato soup
3 oz low fat cream cheese
1/2 cup chopped onion divided
2 cups Mexican-style shredded cheese divided
1 tsp salt
1/2 tsp pepper
15 oz frozen hashbrown potatoes thawed

• Preheat oven to 350 degrees F. 
• Lightly grease or spray a 2 or 2 1/2 quart oblong casserole dish.
• Brown ground beef, half of the bell peppers and onion in a heavy skillet over medium-high heat. 
• Drain fat from pan, reduce heat.
• Add the undiluted tomato soup, corn and the cream cheese. 
• Stir until well combined and no chunks of cream cheese are visible. 
• Stir in taco seasoning and 1 cup of the shredded cheese. 
• Turn mixture into prepared pan, spreading mixture evenly across the bottom.
• In a separate bowl, combine the defrosted hash browns, the remaining peppers, salt, pepper and remaining 1 cup shredded cheese.
• Top ground beef with potato mixture, pressing it down slightly.
• Bake at 350 degrees F for 30-35 minutes or until topping is browned and crispy on top.

Recipe: The Midnight Baker

Roasted Jalapeno Popper Grilled Cheese

Creamy roasted jalapeno popper spread with cheese and bacon... in between two slices of Texas Toast. This is a winning grilled cheese combo!!

4 medium jalapeños, stems removed, sliced in half, and seeded
1 tablespoon olive oil
4 ounces cream cheese, room temperature
½ teaspoon garlic salt
¼ teaspoon black pepper
½ teaspoon onion powder
1 cup (113 g) mild cheddar cheese, shredded, divided
6 strips bacon, cooked, divided
4 slices Texas toast (Or your bread of choice)
4 tablespoons unsalted butter, divided

• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• Brush the jalapeños with the olive oil on all sides 
• Place on the prepared baking sheet.
• Roast for about 15 minutes, or until the skin of the jalapeños begins to char slightly.
• Remove from oven and set aside to to cool slightly.
• To a medium mixing bowl, add cream cheese, garlic salt, pepper, and onion powder. 
• Mix until creamy.
• Once the jalapenos are cool enough to handle, roughly chop them 
• Fold them into to the cream cheese mixture.
• Butter one side of one slice of bread. 
• On the opposite side, spread half of the cream cheese mixture. 
• Top the cream cheese mixture with 3 slices of bacon and ½ cup of cheddar cheese. 
• Top with another slice of bread and butter the outside. 
• Repeat these steps with the remaining bread.
• Add the buttered sandwich to a skillet 
• Cook both sides over medium heat until the bread is toasted and the cheese is completely melted (3-5 minutes per side). 
• Serve immediately

Recipe: I Am Homesteader

Cheesy Tortellini Alfredo Bake

Quick and easy to make... its a comforting and cheesy tortellini bake with a rich Alfredo sauce and tender broccoli florets. Ring the changes by throwing in some cooked chicken or shrimp for extra protein

16 oz cheese tortellini
2 cups broccoli florets
2 cups Alfredo sauce
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 tbsp olive oil
2 garlic cloves, minced
Salt and pepper to taste

• Preheat your oven to 375°F (190°C).
• Cook tortellini according to package instructions until al dente.
• Drain and set aside.
• In a large skillet, heat olive oil over medium heat.
• Add minced garlic and sauté until fragrant.
• Stir in Alfredo sauce and bring to a simmer.
• In a large mixing bowl, combine cooked tortellini, broccoli florets, and Alfredo sauce.
• Mix until well coated.
• Transfer tortellini mixture to a greased baking dish.
• Sprinkle mozzarella and Parmesan cheese evenly on top.
• Bake for 20-25 minutes or until cheese is melted and bubbly.
• Let cool slightly before serving.
• Garnish with fresh parsley if desired.

Tip: Add cooked chicken for extra protein.

Cozy Slow Cooker Chicken Stew

An easy crockpot chicken stew. Warming, comforting and filling, perfect for chilly autumn evenings.

2 tablespoons olive oil
1 1/2 pounds chicken thighs, cut into 1-inch pieces
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt (plus more to taste)
6 garlic cloves, minced
1 onion, diced
3 carrots, peeled and sliced
2 large potatoes, cubed (1 pound)
3 cups chicken broth
1 bay leaf
1/2 cup milk
1 cup frozen green peas

• Heat olive oil in a skillet. 
• Toss the chicken with flour, thyme, rosemary, salt, and pepper
• Brown on all sides.
• Transfer the chicken to your slow cooker. 
• Add garlic, onion, carrots, potatoes, and bay leaf. 
• Pour in the chicken broth.
• Cook on low for 6-8 hours or until the vegetables are tender.
• Stir in milk and peas
• Cook for an additional 15 minutes.
• Season with more salt and pepper if needed. 
• Serve warm and enjoy!

Recipe:  Tasty Treasures

Caramelized Garlic Mushrooms

Amazing as a side dish, or as a topping for steak or burgers. Thank you Spend with Pennies

1lb white mushrooms 

1 Tbsp olive oil
1 Tbsp butter
2 cloves of garlic , minced
1 Tbsp soy sauce

• Clean mushrooms by wiping with a paper towel..do not rinse in water
• Slice into thick slices
• Add oil and butter to pan on medium high
• Add garlic and cook til fragrant, about 1 minute
• Quickly toss the mushroom and soy sauce together
• Add to the pan and allow to caramelize by not stirring too much
• Cook until the desired doneness.. about 4 minutes

Apple Bundt Cake

Apple Bundt Cake is a made-from-scratch cake filled with tart apples and topped with a buttery caramel glaze. A taste of Fall.

2 cups (400 g) granulated sugar
1½ cups (327 g) vegetable oil
2 teaspoons vanilla extract
3 large eggs, room temperature
3 cups (375 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 medium Granny Smith apples, peeled, cored, and diced

Caramel Glaze

½ cup (1 stick / 113 g) unsalted butter
2 teaspoons heavy cream, room temperature
½ cup light brown sugar, packed
1 teaspoon vanilla extract

• Preheat the oven to 325°F. 
• Lightly spray a 9-inch bundt pan with cooking spray. 
• Set aside.
• In a large bowl using a hand mixer on medium speed, beat the sugar, oil, vanilla, and eggs until combined.
• In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
• Add the dry ingredients to the wet ingredients and blend until just combined.
• Gently fold in the diced apples by hand until just combined.
• Pour the cake batter into the prepared bundt pan.
• Bake for 55-70 minutes or until an inserted toothpick comes out clean.
• Allow to cool for about 15-20 minutes in the pan and then invert it onto a wire rack. 
• While the cake is cooling, prepare the caramel glaze.

Caramel Glaze:

• In a small saucepan over medium heat, bring the butter, heavy cream, and brown sugar to a gentle boil, stirring occasionally until the sugar is dissolved.
• Remove the pan from heat, and add vanilla. 
• Stir to combine.
• Allow the caramel glaze to sit for 5-10 minutes to thicken.
• Drizzle over the warm cake and serve.

Recipe: I Am Baker

Pork Chop and Hashbrown Casserole

An easy, hearty, one dish dinner. Just simply throw the ingredients together and toss it in the oven – easy as pie

5 pork chops
1 (10.5 ounce) can condensed cream of celery soup
1 cup sour cream
½ cup milk
1 (2 pound) package frozen hash brown potatoes
1 cup chopped onion
1 cup shredded Cheddar cheese

• Preheat the oven to 375 degrees F (190 degrees C).
• Cook pork chops in a large skillet over medium-high heat until brown, 2 to 3 minutes per side. 
• Transfer pork chops to a plate and set aside.
• Combine condensed soup, sour cream, and milk in a large bowl; mix well. 
• Add hash browns and onion; stir to coat. 
• Pour mixture into a 13x9-inch baking dish and sprinkle with cheese. 
• Arrange pork chops on top.
• Bake in the preheated oven until potatoes are cooked through and pork chops are tender, about 50 minutes. 
• An instant-read thermometer inserted into the center of chops should read at least 145 degrees F (63 degrees C).

Recipe: All Recipes

Ground Beef Enchiladas

Ground Beef Enchiladas are baked in a richly flavored red sauce and covered in cheese. Top them with cilantro, sour cream, and olives for an amazing Mexican meal

1 pound ground beef
1 medium onion, diced
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1 (14.5-ounce) can stewed tomatoes,

Sauce

5 tablespoons butter
4 garlic cloves, minced
1/2 cup all-purpose flour
1 (14.5-ounce) can beef broth
1 (15-ounce) can tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teapsoon dried oregano
1/4 teaspoon salt

Remaining Ingredients

10 6 to 8-inch flour tortillas
2 cups shredded Mexican cheese
toppings- olives, cilantro, sliced pickled jalapenos, sour cream

• Preheat oven to 350 degrees and lightly grease a 9x13-inch baking dish.
• In a large nonstick skillet, cook ground beef and onion, crumbling beef, until ground beef is no longer pink. 
• Drain off fat.
• Add seasonings and stewed tomatoes. 
• Cook over medium heat, stirring occasionally, for 5 minutes, breaking the tomato pieces into smaller pieces.
• Meanwhile make sauce 
• Melt the butter in a medium saucepan. 
• Add garlic and cook 1 minute.
• Stir in flour and cook for 1 minute.
• Gradually whisk in the beef broth and the tomato sauce. 
• Bring to a boil and simmer for 1 minute.
• Add seasonings. Remove from heat.
• Pour about 1 1/2 cups of sauce into the baking dish.
• Place about 1/4 cup of filling off-center on each tortilla. 
• Sprinkle about 2 tablespoons of cheese over the filling on each tortilla. 
• Roll up and place seam side down in baking dish.
• Pour remaining sauce over the tortillas.
• Bake uncovered for 25 minutes.
• Sprinkle remaining cheese on top and bake for another 5 minutes.
• Serve with toppings.

Recipe: Spicy Southern Kitchen

Chicken Chilaquiles

Make Chicken Chilaquiles at home with crispy tortilla chips, tender rotisserie chicken, vibrant salsa, and a variety of savory toppings. It's an easy, and filling weeknight dinner the whole family will love!

1 tablespoon olive oil
4 garlic cloves, minced
29 ounces diced tomatoes, undrained 2 – 14.5 ounce cans
14.5 ounces tomato sauce
1 jalapeno seeded, and minced
1 cup water
¾ teaspoon cumin
1 teaspoon kosher salt
½ teaspoon pepper
4 cups shredded, cooked chicken 
¼ cup lightly packed cilantro, chopped
4 cups tortilla chips
¼ cup crumbled herbed feta cheese, Cotija cheese or Queso Fresco
¼ cup sour cream

• Heat a large saucepan over medium-high heat. 
• Add oil and garlic. Sautee until fragrant, about 1-2 minutes.
• Add diced tomatoes, tomato sauce, diced jalapeño, and water. 
• Bring to boil and the cumin, salt and pepper.
• Reduce heat and let simmer for about 6-8 minutes until slightly thickened. 
• Add chicken and stir until combined.
• Remove from heat and stir in chopped cilantro. 
• Serve with chips, feta cheese, and sour cream.

Recipe: 365 Days of Baking and More

No Bake Brownie Batter Cheesecake

This No Bake Brownie Batter Cheesecake recipe is a sweet treat full of brownie batter goodness. Plus it takes less than 30 minutes to make!

1 cup graham cracker crumbs
3 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1/4 cup butter melted

for the filling:

1 cup heavy whipping cream divided
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
8 oz Philadelphia Cream Cheese softened
1 1/2 cups box brownie mix the powder
2 tablespoons milk
mini chocolate chips for garnish,

• In a small bowl, mix all ingredients for crusts together until moist. 
• Divide evenly between 4 serving dishes 
• Press into the bottoms and up the sides about half an inch. Set aside.
• In a large bowl, whip cream with powdered sugar and vanilla until stiff peaks form. 
• Spoon out of mixing bowl and set aside. 
• Place cream cheese, brownie mix and milk into same mixing bowl the cream was just in
• Whip until smooth. 
• Gently fold in half the whipped cream.
• Spoon or pipe over top the crusts. 
• Top with remaining whipped cream 
• Garnish with mini chocolate chips if desired. 
• Refrigerate until ready to serve.

Recipe: Laurens Latest