Cheesecake Pumpkin Muffins

Chock-full of pumpkin, they feature both a sweet cream cheese filling and crunchy praline topping. Thank you Taste of Home

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups canola oil

CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg
1 tablespoon all-purpose flour

PRALINE TOPPING:
2/3 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons sour cream

• Preheat oven to 400°. 
• In a large bowl, combine first six ingredients. 
• In another bowl, whisk eggs, pumpkin and oil. 
• Stir into dry ingredients just until moistened. 
• Fill greased or paper-lined muffin cups one-third full.
• For filling, beat cream cheese, sugar, egg and flour until smooth. 
• Drop by tablespoonfuls into center of each muffin. 
• Top with remaining batter.
• For topping, in a small bowl, combine pecans, brown sugar and sour cream
• Spoon over batter. 
• Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. 
• Cool 5 minutes before removing from pans to wire racks. 
• Serve warm. 
• Refrigerate leftovers.

Lemony Zucchini Bread

Lemon Pudding Mix and zucchini make this a very moist quick bread. Thank you Taste of Home

4 cups flour
1½ cups sugar
1 pkg. instant lemon pudding
1½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
4 eggs
1¼ cups milk
1 cup vegetable oil
3 Tbsp. lemon juice
1 tsp. lemon extract
2 cups shredded zucchini
¼ cup poppy seeds
2 tsp. grated lemon peel

• Preheat oven 350
• In large bowl, combine flour, sugar, pudding mix, baking soda, baking powder, and salt. 
• In another bowl, whisk eggs, milk, oil, lemon juice, and extract. 
• Stir in dry ingredients until moistened
• Fold in zucchini, poppy seeds, and lemon peel. 
• Pour in two greased 9 x 5 loaf pans. 
• Bake for 50-55 minutes or until a toothpick comes out clean. 
• Cool for 10 minutes before removing from pans.

Banana Brownies with Peanut Butter Banana Frosting

Moist, chocolate, banana infused brownies are topped with a peanut butter and banana frosting for a rich and delicious dessert. Thank you Taste to Tell

BANANA BROWNIES
1/2 cup butter
1 2/3 cups semi-sweet chocolate chips
4 eggs
1 2/3 cups brown sugar
1 cup mashed banana
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups all-purpose flour
PEANUT BUTTER BANANA FROSTING
1/2 cup butter, at room temperature
1/2 cup peanut butter
1/2 cup mashed banana
1/2 teaspoon vanilla
pinch of salt
2 cups powdered sugar

• Preheat the oven to 325°F. 
• Grease the bottom of a 9×13-inch baking dish.
• Place the butter in a small pan over medium-low heat. 
• Melt completely, then add the chocolate chips. 
• Stir until the chocolate has melted. 
• Set aside to cool slightly.
• In a large bowl, beat the eggs lightly, 
• Stir in the sugar, banana, vanilla and salt. 
• Add the chocolate mixture and stir to combine. 
• Add the flour and stir just until combined. 
• Spread the batter into the prepared baking dish.
• Bake until a toothpick inserted in the center comes out with moist crumbs, 55-60 minutes. 
• Cool completely.
• To make the frosting, beat the butter and the peanut butter together until light and fluffy. 
• Add in the banana, vanilla and salt and beat to combine. 
• Slowly add in the powdered sugar until completely incorporated and creamy. 
• Spread over the top of the cooled brownies, then cut into 24 pieces.

Slow Cooker Honey Chicken

Quick, flavorful, delicious and healthy. Thank you I Heart Naptime

1.5 pounds chicken breasts

1/2 cup low-sodium soy sauce
1/2 cup honey
1 Tablespoon olive oil
1 teaspoon onion powder
2-3 cloves garlic , minced
1 teaspoon kosher salt
1/2 teaspoon pepper

• Place chicken breasts in a crock pot. 
• Combine soy sauce, honey, olive oil, onion powder, garlic, salt and pepper in a medium bowl. 
• Stir until combined. 
• Pour sauce over chicken. 
• Cook on low for 3-4 hours, or until the chicken easily falls apart.
• Serve honey chicken over cooked rice or quinoa. 
• Add extra sauce and top with green onions and sesame seeds. 

Raspberry White Chocolate Buttermilk Scones

Sweet scones make a great breakfast or a snack with a nice cup of tea or coffee. They are quick and easy to whip up too! Thank you PicNic Blog

3/4 Cup buttermilk
1/4 Cup stevia (or sugar)
1 egg
2 Cups plain flour
1 Tbsp baking powder
1/2 tsp salt
3 Tbsp butter
1 Cup frozen raspberries
1/2 Cup white chocolate chips

• Preheat oven to 180ºC (355ºF) and line a baking tray with baking paper.
• Combine the buttermilk, stevia, and egg in a bowl. 
• Whisk.
• Sift the flour, baking powder, salt, and butter into the bowl of a food processor 
• Process into a course crumb.
• Tip into a bowl, fold in the chocolate chips 
• Add the buttermilk mixture. 
• Combine.
• Knead lightly. 
• Shape into a circle on the baking tray, cut into 12 even size pieces 
• Bake for 20 minutes. 

Heavenly S’mores Pie

I could go for a piece of this s'mores pie right now! Thank you Real Mom Kitchen

1/3 cup butter
18 graham cracker squares
1/3 cup sugar
1 (12 oz) jar of hot fudge ice cream topping
2 cups mini marshmallows
1 1/2 cups cold milk
1 (5.9 oz) chocolate fudge instant pudding
1 (8 oz) container frozen non-dairy whipped topping, thawed
1/4 cup mini semi sweet chocolate chips

• Place butter in a microwave safe bowl. 
• Cover bowl with waxed paper 
• Microwave for 30 to 40 seconds until melted. 
• Carefully remove from the microwave using hot pads.
• Place graham crackers in a freezer zipper bag. 
• Zip closed and crush crackers using a rolling pin. 
• You will need 1 1/2 cup of graham cracker crumbs.
• In an 8 x 8 x 2 inch square pan, add the melted butter, graham cracker crumbs, and sugar. 
• Stir until all the crumbs are wet.
• Take out 1/3 cup of the crumb mixture and set aside to top the pie later.
• Press the remaining crumbs into the bottom of the 8 x 8 x 2 pan. 
• You can use the bottom of a measuring cup or glass to help you do this. 
• Place the crust in the freezer for 10 minutes.
• Take the lid off of the fudge topping. 
• Place the jar in the microwave for 30-45 seconds until thin enough to pour.
• After the crust has been in the freezer for 10 minutes, pour the heated fudge sauce over the crust 
• Use the back of a spoon to spread it evenly over the crust. 
• Sprinkle 1 cup of the mini marshmallows over the fudge.
• In a large bowl, add the milk and pudding mix. 
• Beat with an electric mixer for 2 minutes. 
• Use a rubber scraper and fold the whipped topping into the pudding.
• Pour into the 8 x 8 x 2 pan over the marshmallows and spread evenly. 
• Sprinkle the remaining 1 cup of marshmallows, reserved 1/3 cup graham cracker mixture, and 1/4 cup mini chocolate chips.
• Cover the 8 x 8 x 2 pan with foil and refrigerate for at least 1 hour. 

Lemon Supreme Cake

Full of lemon flavor, this Lemon Supreme Cake is for the true lemon lover! Thank you Love Bakes Good Cakes

Ingredients listed on cake mix box to prepare the cake
1 can (21 oz.) lemon creme pie filling
1 box (3.4 oz.) lemon instant pudding
1 cup milk
1 container (8 oz.) whipped topping, thawed
Lemonheads candy or lemon drop candies (optional)
Thinly sliced lemon, for garnish (optional)

• Prepare the cake mix according to the package directions using the ingredients listed on the box. 
• Bake in a 9×13-in. baking dish for the time listed. 
• Cool completely.
• Spread the lemon creme pie filling evenly over the top of the cake.
• In a medium bowl, mix the lemon instant pudding with the milk until smooth. 
• Fold in the whipped topping. 
• Spread the mixture over the top of the cake. 
• Refrigerate at least 4 hours before serving.

For even more lemon flavor, you can grind a few Lemon heads candy or lemon drop candies and sprinkle the powder over the top of the cake prior to serving!