White Chocolate Reese's Peanut Butter Cheesecake Brownies

Phew!  Longest Title ever.  But how can you not read it and drool.  If I could give you any advice on these, it would be to make them right this second!!  These will be hands down the best brownies I will ever taste in my life.  If I met the creator of these I would hug them.  And they were perfect for a Sunday night treat.  It has all all of my favorite things in them and I LOVED the cheesecake frosting.  It was the icing on the brownie.  :)   I asked everyone what they would rate them, and they rated them a 10!  Unfortunately my ratings don't go that high.  Hehe


Rating: 5 stars  Difficulty of Recipe: 4 stars
Things that I changed:  The only thing that I did differently was serve them about a half hour after they came out of the oven.  It says to chill in the fridge for 2-3 hours.  There was no way the guys we had over here, smelling them cook would wait a second longer.  They were fine serving them that soon.
Things I would do differently next time:  Nothing at all!
Will I make these again?  Heck yes!
Recipe from:  I heart naptime

Ingredients:
2 cups white sugar
1 cup softened salted butter
1/2 cup unsweetened cocoa powder
1 tsp vanilla
4 eggs
1 1/2 cups flour
1/2 tsp baking powder
1 cube cream cheese softened
1 can sweet condensed milk
1 tsp vanilla
1 pkg mini white chocolate reece's peanut butter cups

1. Cream butter, sugar and vanilla. Add one egg in at a time. Mix in cocoa, flour and baking powder. Beat until smooth. Split the bag of reeses in half. You will use half the bag in the brownie batter and half the bag for the frosting. Cut the reeses into four pieces and mix into the batter.
2. Bake at 350 degrees for 20 to 30 minutes in a 9 x 13 inch greased pan. Do NOT over bake. 
3. Allow brownies to cool for one hour.
4. For the frosting beat together the cream cheese, sweet condensed milk and vanilla. Beat for 2 minutes. Spread on top of the brownies. Sprinkle the remaining reese's on top and refrigerate for 2-3 hours before serving. 

Sticky Buns

This is a recipe everyone must have!  This has been a family favorite for years and is always requested.  I can't even describe how good the sauce it over these.  I love being able to take them out the night before, and throw them in the oven when we all wake up in the morning.  They are awesome!


Rating: 5 stars Difficulty of Recipe: 2 stars

Ingredients:

20 frozen Rhodes Rolls
Regular Butterscotch pudding (has to be cook and serve)
1 tsp cinnamon
1/2 cup brown sugar
1/2 butter


Grease a bunt pan.  Place the 20 rhodes rolls in pan.  Sprinkle 1/2 package Jello Butterscotch cook and serve on top.  Sprinkle the cinnamon on top.  Melt the butter and mix with the brown sugar.  Drizzle over rolls.  Cover with a damp cloth and raise overnight.  Bake at 350 for 25 minutes.  Cook for about 10 minutes and then cover with aluminum foil.  The top browns fast!  But cook for the whole time or else the rolls on the bottom will be doughy!  

These are sooooooo good!!