Blessed Girl's Peanut Butter Fudge Cookies

After a busy day at school, I had a craving to cook something for my hubs, something to make him feel all warm and cozy.  After searching the kitchen, I found this cake mix:

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Yes, I know...but I'm going to do something else with it.  I promise. But, what...? We were missing one ingredient from every recipe I could find.  Ever been there?!?  So, after surfing for a while, and still missing ingredients, I decided to try to make cookies with this mix.  Here is what I created:

Blessed Girl's Peanut Butter Fudge Cookies
Printable Recipe
Ingredients:
1 box chocolate fudge cake mix
1 cup peanut butter
1/4 cup butter softened
1/3 cup water
2 eggs
1 cup bittersweet chocolate chips

Directions:
Preheat oven to 375 degrees.  In mixer, beat eggs, water, butter, peanut butter, and half of cake mix  until light and fluffy. Stir in rest of cake mix and chocolate chips.  Drop by rounded teaspoonfuls about two inches apart onto ungreased baking sheet. (Although, I highly recommend using your pizza stone. It's my favorite cookie "sheet"!)  Bake 10 to 12 minutes.  Then, enjoy some ooey, gooey yumminess, with a ginormous glass of milk!

I'm linking up at these lovely blogs:

Blessed Girl's Lemon Chess Bars

Inspired by Amanda's post I had quite an urge to create something yummy a few weeks ago.  Her Chess Square recipe sounded scrumptious, but my mind immediately went to a couple of jars of this in our cabinet:

Now, this Blessed Girl loves some lemon!  So, of course I had to search for a way to use this in those Chess Bars.  But the question was where and how much to incorporate into the recipe.  After quite the search, and almost deciding to just throw some in and hope for the best, I came across another (much more involved, making the cake from scratch...creating your own curd...etc. recipe).  Although I would love to try it someday, tonight just wasn't the night.  So...

This is my combination of the two recipes (with a couple of modifications):

Blessed Girl's Lemon Chess Bars

Printable Recipe

Ingredients:

1 box Butter Yellow Recipe Cake Mix

3 large eggs

1 stick butter (melted)

2 cups powdered sugar

8 oz. cream cheese (softened)

2 1/4 C. lemon curd (or 2-10 oz. jars)

1 1/2 Tbsp. lemon juice

Directions:

1. Preheat oven to 350 degrees and coat 9x13 in. pan with cooking spray.

2. Mix cake mix with stick of melted butter and 1 egg.

3. Press dough into bottom of 9x13 in. pan.

4. Mix 2 cups powdered sugar, 2 eggs, and softened cream cheese in mixer until smooth and creamy.

5. Pour cream cheese over dough in pan.

6. Mix lemon curd with lemon juice, then drop spoonfuls of lemon curd over cream cheese mixture and swirl together with a knife.

6. Bake at 350 degrees for 30-40 minutes until lightly golden brown.

7. Store in refrigerator.

Today I'm linking up at:

Sopapilla Cheesecake

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Sopapilla Cheesecake
Printable Recipe
Ingredients:
2 cans crescent roll dough
2 (8oz.) packages of Neufchatel cheese*, softened
1 cup sugar
1 tsp. vanilla
1/4 cup butter, melted
cinnamon and sugar

Instructions:
Unroll and spread one can of crescent roll dough on the bottom of an ungreased 9x13 inch pan.  Combine softened Neufchatel cheese, sugar, and vanilla. Spread mixture over crescent rolls.  Unroll other can of crescent roll dough and place on top of cheese mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes. **After cooking, I would let it cool completely before cutting.  I didn't, and we had a little melty cheese going on!

*I used Neufchatel in place of cream cheese. It's found right next to the cream cheese in the grocery store. Neufchatel has 1/3 less fat and has a higher protein count than cream cheese. We couldn't tell the difference at all!

Smellin' good in my kitchen!

I'm linking up at Joy of Desserts and Add a Pinch.com today!  Go check out their blogs!