Carrot Cake with Brown Butter Cream Cheese Frosting

Ingredients:
2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
pinch of nutmeg
1/4 tsp. all spic or pumpkin spice
3/4 cup canola oil
1 1/4 cup sugar
1/2 cup brown sugar
4 eggs
1/2 cup applesauce
1/2 cup sour cream
3 cups carrots

Brown Butter Cream Cheese Frosting
1/2 cup butter, softened
8 oz cream cheese (on package, softened)
1/3 cup light brown sugar
1 cup sugar

Directions:
Blend all wet ingredients together in a blender along with carrots. Combine all dry ingredients together, then mix the wet with the dry. Bake at 350 degrees for 43 minutes.

Pancake Squares

Ingredients:
1 1/2 cup milk
4 Tbs. melted butter
3 eggs
2 Tbs. sugar
2 cups flour
4 tsp. baking powder
1/2 tsp. salt

Directions: 
Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish. In a large mixing bowl, beat together milk, butter egg and sugar. In a separate bowl, mix flour, baking powder and salt. Pour dry ingredients into wet ingredients and mix all together. Pour batter into prepared pan. Bake for 20-25 min.

Top with your favorite syrup(s).

Syrup ideas include:
Cinnamon & Sugar Syrup
1 cup karo syrup
1/2 cup sugar
1/4 cup butter
1 Tbs. cinnamon
Pour all ingredients into a pot, bring just to a boil, turn off heat.

Cream Cheese Glaze
1 cup powdered sugar
1/2 cup milk (can vary based on desired thickness)
1/2 cup cream cheese
Beat all ingredients in a bowl and drizzle over top.

crock pot recipe from brianne

Ingredients:
2 chicken breasts, still frozen
1 can Rotel tomatoes (original diced tomatoes and green chilies)
2 cups frozen corn
1 can black beans, drained and rinsed
3 Tbs. ranch powder
1 teaspoon cumin
1 teaspoon onion powder
1 8 oz. pkg. cream cheese
1/2 cup chicken broth

Directions:
Throw all ingredients in a crock pot and cook on low for 7-8 hours. Serve over wild rice (or brown or white). 

Chicken Roll-ups

Ingredients:
2-3 chicken breasts, cooked and diced
2 pkg. crescent rolls (8 in a package)
1 box Stove Top Stuffing
1 8 oz. box cream cheese, softened
6 Tbs. melted butter

Directions:
Cut up chicken breasts into small pieces. Cook in frying pan with a little water and seasonings (garlic powder, ranch, pepper, etc.). Stir cooked chicken and softened cream cheese together. Separate crescent dough into triangles and fill each with a spoonful of the chicken mix. Roll up and tuck in ends. Dip in melted butter, then stuffing. Place on a tinfoil lined cookie sheet. (You can freeze until 2 hours before baking at this point.) Can also place in the fridge for up to 24 hours.
Bake 15-20 min. at 350 or until golden brown.