Peanut Butter & Chocolate Chip Cream Cheese Cookies

Ingredients:

• 1 can seamless crescent rolls (or pinch together seams on a regular can, or make your own with the recipe I posted before)
• 8 oz cream cheese, room temperature
• 1/3cup sugar
• 2 tsp vanilla
• ¾ C mixed peanut butter and chocolate chips

Directions:

1. Beat sugar, cream cheese and vanilla together until smooth and creamy.
2. Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough.
3. Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
4. Sprinkle your chips on top of cream cheese – press them in lightly to aid in rolling. 
5. Roll the crescent sheet up tightly and wrap in cling wrap.
6. Place in freezer for at least 2 hours it won’t get really solid as the cream cheese mix won’t freeze hard.
7. When chilled preheat oven to 350°.
8. Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
9. Slice the crescent roll into 1/4" slices. They won’t keep the precise round shape, but that is fine!
10. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
11. Cool on the parchment paper or wire rack.
12. Enjoy! They are soft and oh so yummy!!

Kit Kat Bites - Copycat Recipe

If you love Kit Kat Bites then you will love the following recipe:

http://www.keyingredient.com/recipes/369691267/copycat-kit-kat-bites/

Golden Corral Rolls - Copycat Recipe

Ingredients:

• 2 1/4 t. fast acting yeast or 1 pkg Fleischmann;s Bread Machine Yeast
• 1/4 c. warm water (105-110F)
• 2 t. sugar
• 1 c. milk (just to scalding - do not simmer or boil)
• 1/3 c. sugar
• 1/4 c. butter
• 1 t. salt
• 1 egg, lightly beaten
• 3 1/2 c. bread flour 
• 1 c. whole wheat flour
• 1 c. wheat gluten (optional)
• 2 T. butter, melted for brushing

Directions:

1. Dissolve yeast in 1/4 c. warm water.  Stir in the 2 t. of sugar.  Let it sit for about 5 minutes until mixture foams up.  
2. Heat milk in microwave or in small saucepan on stove top.
3. Add sugar, butter, and salt to hot milk and stir until butter is melted.  Cool to 105-110 F
4. Pour milk mixture into bowl or stand mixer
5. Add the yeast mixture, egg and mix together
6. Mix in all-purpose flour, whole wheat flour, vital wheat gluten beating to form a soft dough.  Knead with mixer for 5 minutes, adding extra flour, if needed.
7. Place dough in warm oiled or buttered bowl, turning greased side up.  Cover with a clean towel and let rise in a warm place until doubled in size (about 60 minutes)
8. Punch dough down and hand knead fr 5 minutes on lightly floured surface.
9. Divide dough into 12 pieces and shape into round balls.  Place them, not touching, in a greased 13x9x2 baking pan.  
10. Cover with a clean towel, let rise in a warm place until doubled - about 30-45 minutes.
11. Bake at 375 for 18-20 minutes or until tops are golden brown.
12. Brush tops of rolls with melted butter.
    
    Source:
    http://www.keyingredient.com/recipes/100601/golden-corral-rolls/