Chocolate Chip Cookie Dough Dip

Chocolate Chip Cookie Dough Dip

Ingredients:

½ cup butter

¼ cup brown sugar, slightly packed

1 teaspoon pure vanilla extract

8 oz. cream cheese , room temperature

½ cup powdered sugar

1 cup mini semi-sweet chocolate chips



Directions:

In a medium saucepan melt the butter and brown sugar over medium heat until sugar has completely dissolved. Remove pan from heat and whisk in the vanilla extract. Set aside and let cool completely.

While sugar/butter mixture is cooling, cream together the cream cheese and powdered sugar for 1-2 minutes in a large bowl.

Slowly pour in the butter/sugar mixture. Beat until the mixture is combined and not separated. It may take up to 5 minutes.

Stir in the chocolate chips.

Cinamon Roll Casserole

Cinamon Roll Casserole

Ingredients:

2 tablespoons of melted butter or baking spray

2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing

4 eggs

1/2 cup heavy whipping cream

2  teaspoons ground cinnamon

2  teaspoons vanilla

1 cup chopped Pecans

1/4 cup maple syrup

         
Directions:

Heat oven to 375°F. Pour melted butter into ungreased 13×9-inch (3-quart) glass baking dish.

Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.

In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1/4 cup syrup.

Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
Drizzle icing over top.