Spinach And Artichoke Lasagna

This delicious Spinach And Artichoke Lasagna is just like eating the famous dip but the ingredients in between layers of lasagna noodles and topped with bubbly brown cheese. This is a perfect, easy meal to feed your family and a crowd. Have some crusty italian bread or garlic bread and their is your meal. Yumm..Who doesn't love a warm spinach and artichoke dip, now in a lasagna. Brilliant, glad I came across this recipe so smart. This is a perfect twist on lasagna, it is like you took a delicious and creamy spinach artichoke dip and layered it with cheese and pasta. Then you baked it until it is warm browned, and bubbly. It’s so good..A must try..Enjoy..

Ingredients:

3 cups fresh baby spinach
2 (14-ounce) cans artichoke hearts, well drained
6 tablespoons butter
6 cloves garlic, minced
1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Parmesan cheese, fresh grated or grate fresh block
12 oven ready lasagna noodles
4 cups shredded mozzarella cheese


Directions:

1. Preheat oven to 375 degrees then spray a 9×13 inch baking dish with non-stick cooking spray.

2. Then combine spinach and artichoke hearts in a food processor until smooth and creamy. Or you can chop finely.

3. Melt butter and garlic in a large pot over medium heat until just melted. Whisk in the flour and cook, stirring occasionally for 2 minutes. Whisk in milk, salt, and pepper. Increase heat to medium high and bring to a boil. Add Parmesan cheese and stir until melted. Remove from heat and stir in spinach and artichokes.

4. Spread 1 cup sauce in the bottom of your prepared dish. Top with 4 noodles. Spread 2 cups sauce over noodles. Top with 1 1/2 cups mozzarella cheese. Layer 4 more noodles, top with 2 cups sauce, 1 1/2 cups mozzarella cheese, and final 4 noodles. Top with remaining sauce and mozzarella cheese. if needed you can break the noodles if necessary to fit in the baking dish.)

5. Cover with aluminum foil and bake at 375 degrees for 40 minutes. Remove foil and bake for 10-15 more minutes until browned and bubbly. Let lasagna stand for 5-10 minutes before cutting and serving. 

Recipe and photo source from:Read more at http://www.kevinandamanda.com/recipes/dinner/spinach-artichoke-lasagna.html#ixzz3OdUUNMpU

Blueberry White Chocolate Cheesecake Rice Krispie Bars

This amazing dessert has a delicious Rice Krispie crust, then it gets better with a silky, creamy no bake white chocolate cheesecake layer, then topped off with the ultimate blueberry topping then drizzled with white chocolate to make this just beautiful and delicious. Oh lord. Can it get any better than these bars. This recipe brings the whole Rice Krispie treats to an entire new level, and I mean to die for. They are that good. With the combination of these flavors, ahh heaven.. It just has so many layers of perfection in each bite you just cant eat one. Layer of the silky cheesecake that is no bake, is the best part, then the blueberries are loaded with flavor simmered in lemon, orange juice and vanilla. I am so glad I found this recipe it has to be the most delicious and creative dessert I have seen. You can make this for home dessert, parties, any time of the year. Everyone will just love it..Enjoy!!!

Ingredients:

• Rice Krispie Layer
• 1/4 cup butter
• 1 10.5 oz. package mini marshmallows
• 1/2 cup white chocolate chips
• 4 1/2 cups Rice Krispie cereal 
• 
  White chocolate Cheesecake Layer
• 1 pkg. (8 oz.) cream cheese, softened
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 4 oz. white baking chocolate or white chocolate chips melted and only slightly cooled 
• dash of salt
• 1 1/4 oz. packet unflavored powdered gelatin**
• 2 tablespoons water
• 
  Fresh Blueberry Sauce
• 1/2 cup freshly squeezed orange juice (approx. 3 oranges)
• 2/3 cup granulated sugar
• 1 tablespoon + 1 teaspoon cornstarch
• 3 ( 6 ounce) half-pints fresh blueberries
• 1/2 teaspoon vanilla extract
• 3 tablespoons freshly squeezed lemon juice, divided (1 lemon)
• lemon zest 1/2 lemon if desired if you like zest, if not keep it out, I actually keep it out or just add a little 
• 
  For The Garnish A Must It Looks Beautful: ( but optional)
• 1/3 cup white chocolate chips
• 1 teaspoon shortening

Directions:

1. Combine the gelatin with 2 tablespoons water in a small bowl and microwave 30 seconds, stir and set aside.
2. For The Rice Krispies: Line a 9×13 inch pan with parchment paper long enough to come up the sides. Spray entire area with nonstick cooking spray.
3. Melt 1/4 cup butter in a large pot over medium low heat. Add marshmallows and 1/2 cup white chocolate chips and stir until completely melted. Remove from heat and stir in rice krispies a little at a time until cereal is completely coated then pour mixture into prepared pan. Spray hands with nonstick cooking spray and press cereal evenly down in pan. 
4. For The Cheesecake: In a large mixing bowl beat cream cheese on medium speed until smooth. Beat in sour cream, lemon juice and vanilla for 1 minute. Add melted chocolate, powdered sugar gelatin (stir gelatin first) and a dash of salt and beat 1-2 more minutes or until very smooth.
5. Pour cheesecake over rice krispies and spread out evenly. Lightly cover with plastic wrap and refrigerate for 2-3 hours or until layer is set (The less time in the fridge the softer/better the rice krispie base.)
6. For The Blueberry Sauce: Add 2 tablespoons lemon juice, orange juice, sugar, and cornstarch to a medium saucepan, whisk until cornstarch is dissolved and bring to a boil, stirring occasionally. Boil approximately 5 minutes, or until thickened then add blueberries and simmer 5-7 minutes or until a few berries have burst but most are still whole. Stir in 1 tablespoon lemon juice and lemon zest from 1/2 lemon. Taste to and add additional lemon zest if desired.  Chill in the refrigerator separate from the cheesecake/rice krispies.
7. When cheesecake is set, you can either spoon chilled blueberry sauce over individual servings or over the entire cheesecake layer in the pan. The blueberry sauce keeps its form better if chilled a little after pouring over the entire pan.
8. Optional For Topping: Melt 1/3 cup white chocolate chips with 1 teaspoon shortening in microwave at 50% power, stirring at 30 second intervals until melted. Stir chocolate and add additional shortening to thin if desired. Add melted chocolate to a plastic bag, snip the corner of the bag and drizzle chocolate over rice krispies.
9. To cut, lift rice krispies out of the pan with the edges of the exposed parchment paper. Cut and serve.

recipe slightly adapted and photo source:http://www.carlsbadcravings.com/blueberry-white-chocolate-cheesecake-rice-krispie-treats/

Raspberry Candied Cashew Mango Chicken Salad

This Raspberry Mango Chicken Salad with perfectly cooked chicken, feta cheese, Candied Cashews fresh raspberries and mangos then tossed in a delicious raspberry vinaigrette is the perfect meal, it has the balance of sweet, crunchy, seasoned chicken, and fresh fruit, so light refreshing with the Red raspberries and tropical mangos make the perfect delicious combination and the candied cashews amazing with that perfect crunch. You can use store bought dressing but this dressing is so easy you can make a delicious, fresh tasty vinaigrette using fresh raspberries. I can eat this salad everyday it is that good, great recipe so glad that I found because it is perfect any time of the year.

Ingredients:

• 4 boneless skinless chicken breasts, pounded to ½ inch thickness
• 1 teaspoon garlic powder
• salt and pepper to taste
• 3-4 Tablespoons Olive Oil
• 6-8 cups lettuce
• 1 cup fresh raspberries
• 2 large mangos, sliced
• ⅓ cup crumbled feta cheese
• ½ cup cashews + ⅓ cup sugar
• 
  
• Tip: You can make your own homemade raspberry vinaigrette dressing or store bought 

Ingredients For Raspberry Vinegarette: 

• ½ cup fresh raspberries
• 1 tablespoon lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• Pinch of salt
• ¼ cup canola oil
• 1 tablespoon white or apple cidar vineger 

Directions:

1. If using dressing recipe: Add all dressing ingredients to blender or food processor and pulse until smooth. Cover and chill until salad is ready.
2. Add cashews and sugar to a medium pan and constantly stir over high heat until sugar is melted and cashews are coated. Transfer cashews to a bowl and allow to cool completely.
3. Season chicken with garlic powder, salt and pepper add the olive oil to your grill pan or non stick skillet. Whick ever way you decide to make. Then either drizzle on grill pan or drizzle in your non stick skittle. Grill or in a large non stick skillet over medium heat untiln crisp on the outside and cooked through on the inside.
4. Top lettuce with raspberries, mangos, chicken, cashews, and drizzle with dressing and top with feta cheese. 

recipe and photo source:http://lecremedelacrumb.com/2014/07/raspberry-mango-chicken-cashew-salad.html

Trail Mix Protein Bar Cookies

These Trail Mix Cookies are packed with protein with oats, mixtures of protein items like dried cranberries, raisins, pumpkin seeds, sunflower seeds, almonds, walnuts, what ever nut if desired of choice. The cookies are amazing, a mix between a soft and fluffy cookie and protein bar. 
You can also substitute your favorite dried berries. These are the perfect breakfast bar, cookie for anytime of the day, or a midmorning snack to keep you going through out the day, Glad I found this recipe.

Ingredients:

1/2 cup butter, softened (1 stick)
3/4 cup light brown sugar, packed
1 large egg
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 cup old-fashioned whole rolled oats (not quick-cook or instant)
1 teaspoon cornstach
1/2 teaspoon baking soda
pinch salt, optional and to taste
1/2 cup chocolate chunks chips If desired if not use (1 cup of a protien bars)
1 protein bar about 1/2 cup cut into tiny pieces
3/4 cup dried cranberries
1/2 cup pumpkin seeds (or use sunflower seeds, slivered almonds, walnuts, pecans, what ever you desire)
1/4 cup raisins, white or brown 

Directions:

1. In a large bowl of a stand mixer fitted with the paddle attachment or large bowl with beaters, combine the butter, brown sugar, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4-5 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, oats, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1-2 minute. Do not over mix 
3. Stop, scrape down the sides of the bowl, and add the chocolate chunk chips, protein bars, cranberries, seeds, raisins, or which ever fruits and nuts you desire, and beat on low speed until just combined, about 30 seconds.
4. Using a large cookie scoop, about almost 1/4-cup measure, or you can use your hands to form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - place dried fruit or protein bars on top of each mound by taking dried fruit or protein bars from the underside and adding them on top. Do not allow protein bar pieces to bake directly on baking sheets. Then shield them with dough or move them to the top/sides of cookies.
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2-4 hours. You must bake with the dough chilled or cookies will bake flat and spread. 
6. Preheat oven to 350 degrees then line a baking sheet with parchment or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart, about 6-8 per sheet and bake for about 10-11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, even if they slightly look under baked its okay don't overbake. Cookies will be pale but will firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. Let them cool on a baking rack.
7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. 

recipe slightly adapted and photo source: http://www.averiecooks.com/2014/10/trail-mix-protein-bar-cookies.html

Chex Chocolate Peanut Butter Scotcharoos

These are delicious bundles of the combination of chocolate, butterscotch chips, peanut butter a hint of vanilla mixed all into Chex cereal.
A simple treat that can be made in a few minutes and everyone will love all of the flavors that go perfectly together. This is perfect to grab on the go, breakfast, snacks in the afternoon or dinner snack. Another great recipe you will all love..Enjoy..

Ingredients

• 6 cups Chex cereal
• 1 cup light corn syrup
• 1 cup sugar
• 1 1/2 cups peanut butter
• 2 cups semi sweet chocolate chips
• 2 cups butterscotch chips
• 1/2 cup peanut butter
• 1 teaspoon vanilla

Directions

1. Butter a large bowl, and measure out 6 cups of Chex cereal. Set aside. Butter a 9x13 dish, OR line a baking sheet with wax paper if you would like freeform scotcharoo's like the ones I made that are pictured.
2. In a small saucepan, combine the corn syrup and sugar over medium heat. Once boiling, immediately remove from heat and stir in 1 1/2 cups of peanut butter. Pour over cereal and fold together. Pour cereal into the 9x13 dish, or use a large cookie scoop to drop cereal onto wax paper, and use your hands to press together and form them.
3. Using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, 1/2 cup of peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning.
4. Once smooth, pour over cereal, or scoop onto the piles you have created.
5. Allow to cool completely at room temperature.

recipe and photo source from:http://prettyplainjanes.com/2014/02/26/chex-scotcharoos/

French Toast Cupcakes With Maple Buttercream Frosting

These moist, tender cupcake is perfect cupcake. Think french toast, with butter, warm spices, rolled in cinnamon sugar mixture, then lightly dusted in powdered sugar..Perfection right there. The cinnamon and nutmeg in these cupcakes is the perfect match to the frosting, but the best part is the streusel topping. Then just think top it off rolled in cinnamon sugar then lightly dusted in powdered sugar..Yumm.. The streusel topping adds such a perfect slightly almost crunchy texture to the tops of these, while the remainder of the cupcake is soft and fluffy. Then to make them just over the top cupcakes after being frosted you roll the edges in some cinnamon-sugar. Just tilt the bowl slightly towards the cupcake and lightly roll the bottom edge of the frosting into the cinnamon sugar. Or if you desire just sprinkle the cinnamon-sugar on top. The cinnamon sugar mixture is optional but I think defiantly needed. 
 Each part of these cupcakes is fantastic on it’s own, but the combination of all these delicious spices and flavors puts these over the top..Just think about it french toast I love mine loaded with butter, powdered sugar, cinnamon and sugar..You will fall in love, after I found the recipe and made these, they went right to my recipe box, forever. And you will too..

Ingredients For The Streusel Topping: 

1/2 cup brown sugar, packed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoons cold butter, cut into chunks

Ingredients For The Cupcakes:
3 cups  all-purpose flour
2 cups  sugar
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup (2 sticks)  butter, softened but still cool
1 cup sour cream
4 eggs, at room temperature
1 tablespoon  vanilla extract
( Cinnamon & Sugar) to roll the cupcakes in after they are frosted 

To Make The Streusel:

1. In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.

2. Cover and freeze while you prepare the cupcakes.

3. To make the cupcakes: Preheat oven to 350 degrees . Line the muffin tins with cupcake liners then set aside.

4.  In a large mixing bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds. Scraping down the sides of the bowl to combine.

5. Place three tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle it on each one. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Maple Buttercream Frosting Ingredients:

1 cup (2 sticks) butter, softened
1 pound (4-5) cups powdered sugar
1 1/2 teaspoons vanilla
Pinch of salt
1/3 cup maple syrup
2-3 Tablespoons heavy cream

Directions:

1. Beat the butter on high speed until light and fluffy about 4 minutes. Beat in the sugar until combined about 3 minutes. Stir in the vanilla, salt, and syrup. Add the heavy cream and whisk on high for 4 minutes.

recipe and photo source from:http://bakingdom.com/2011/12/streusel-topped-french-toast-cupcakes-with-maple-buttercream.html

Red Velvet Cheesecake Ice Cream Cake

This very impressive and delicious cake is amazing with 3 layers of homemade moist red velvet cake
then 2 layers of homemade amazing creamy cheesecake ice cream sandwiched between the layers. This is so simple made with a no-churn ice cream for the layers. So even if you don’t have an ice cream maker you can make this recipe. It is that easy. 

This is a perfect dessert for The holidays, Valentines Day is coming up, Christmas, 4th of July, Memorial Day. Or if you would just love to make this amazing cake for a family dessert. So glad I came across this recipe because it is delicious and we are huge red velvet lovers in this family, also cheesecake lovers, perfect match made in heaven. You will love it after your first bite. 

Cheesecake Ice Cream Ingredients:

• 4 oz cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 2 cups heavy whipping cream

Cake Ingredients:

• 2¼ cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon salt
• ½ cup butter, at room temperature
• 1½ cups sugar
• 2 large eggs
• 1 cup buttermilk
• 3 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1 teaspoon baking soda

Frosting Ingredients:

• 2 cups heavy whipping cream
• ½ cup powdered sugar
• Sprinkles or non pariels for decorating, I like sprinkles because they do not bleed 

Directions:

To Make The Ice Cream:

1. In a large bowl, beat together the cream cheese and the sweetened condensed milk. In a separate bowl, beat the cream until it has stiff peaks. Gently fold the cream into the cream cheese mixture.
2. Line 2 9-inch baking pans with plastic wrap. Divide the ice cream mixture evenly between the two pans, smoothing out the tops. Cover the tops with plastic wrap and freeze until solid, at least 6-8 hours.

Make the cake layers

1. Line three 9-inch cake pans with parchment paper, then spray with nonstick cooking spray. Preheat the oven to 350 degrees
2. In a large bowl, whisk together the flour, cocoa powder and salt until combined 
3. In a large mixing bowl or a stand mixer, beat together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating for 30 seconds after each addition. Add in ⅓ of the flour mixture, followed by half of the buttermilk, another ⅓ of the flour, the remaining buttermilk and then the remaining flour, beating just until combined after each addition. Mix in the red food coloring and the vanilla.
4. In a small bowl, combine the vinegar and the baking soda, this will make the mixture bubble up, then fold into the cake batter.
5. Divide the batter evenly between the 3 pans. Bake until the cakes spring back when lightly touched, about 15-20 minutes. Let the cakes cool for 10-15 minutes in the pans, then turn out onto a cooling rack to cool completely.

Make the frosting

1. In a large bowl, beat the cream until it has soft peaks. Slowly add the powdered sugar and continue to beat until it has stiff peaks.

To assemble the cake

1. If needed, level the cake layers. Place one cake layer on a cake stand or cake plate. Remove the plastic wrap from the ice cream layers and place one layer on top of the cake. Add another cake layer, followed by the second ice cream layer, then add the last cake layer to the top. Frost the cake with the whipped cream. Decorate with sprinkles if desired. Freeze the cake until ready to serve, take out about 15-20 minutes before ready to serve.

recipe and photo source:http://www.tasteandtellblog.com/red-velvet-ice-cream-cake-recipe/

Chicken With Sun Dried Tomato Cream Sauce

This Chicken with Sun Dried Tomato Cream Sauce is bursting with flavors from the parmesan cheese, italian spices, and a kick of a little heat all combined into a creamy sun dried tomato based sauce. The sauce is so delicious you will want to eat it with a spoon, after placing it on your plate load up the sauce all of the chicken, have some pasta on the side and place sauce over the pasta and you have the perfect meal. The chicken is seared to perfection then finished off in the oven to get a perfectly moist and tender chicken. This meal will not be expensive perfect for a quick family dinner, or if you are hosting a dinner party.


Ingredients:

• 8 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper, to taste
• 3 tablespoons butter, divided
• 3 Tablespoons olive oil 
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, or more, to taste
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup julienned sun dried tomatoes in olive oil, drained
• 1/4 cup freshly grated Parmesan
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 cup basil leaves, thinly sliced 
• 
  

Directions:

• 1.Preheat oven to 400 degrees F.
• 2.Season chicken thighs with salt and pepper, to taste.
• 3.Melt 2 tablespoons butter and the olive oil in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until deep golden brown, about 4-5 minutes per side then set aside.
• 4.Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes, do not let garlic brown. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
• 5.Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
• 6.Place into oven and roast until completely cooked through,  about 25-30 minutes, or until no longer pink
• Serve immediately, garnished with basil, if desired, serve with pasta on the side for a complete meal 

recipe slightly adapted and photo from:http://damndelicious.net/2014/11/22/chicken-sun-dried-tomato-cream-sauce/

Banana Bread Pancakes With Cream Cheese Glaze

Banana Bread Pancakes With Cream Cheese Glaze, then topped with some more fresh banana slices. Oh lord can it get any better than this. A moist packed full of banana, warm spices, and vanilla make these so delicious then adding cream cheese glaze over these warm pancakes will be your new favorite pancake. After making these I now even make them for dinner sometimes we love them so much. Another great recipe so glad I found, these are the best pancakes ever. They will make your mouth water and want more, trust me.

I just love these pancakes, they taste just like banana bread with the bonus of a cream cheese glaze. Their texture is even much like banana bread. So if you have a craving for banana bread just make these much easier and so darn good..

Ingredients For The Pancakes:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup buttermilk
• 1/4 cup sour cream
• 3 Tablespoons granulated sugar
• 3 Tablespoons packed brown sugar
• 1 1/2 cups brown mashed overripe bananas, maybe about 2-3 large, plus more fresh sliced banana for topping 
• 1 large egg
• 1/2 teaspoon vanilla extract
• 4 Tablespoons butter, melted
Glaze
• 4 ounces cream cheese, softened
• 4 Tablespoons butter, softened
• 1 1/2 cups powdered sugar
• 6 Tablespoons milk (more or less to reach desired consistency)
• 1/2 teaspoon vanilla extract

• Directions For The Pancakes:
• 1. Preheat an electric griddle to 350 degrees, or you can use a large nonstick pan on top of the stove. In a large mixing bowl whisk together flour, baking powder, baking soda, salt and cinnamon for 20 seconds. Make a well in center of mixture then set aside.
• 2. In a separate mixing bowl whisk together buttermilk, sour cream, granulated sugar, brown sugar, mashed bananas, egg, vanilla and melted butter. While whisking, pour buttermilk mixture into flour mixture then blend just until combined and the batter will be lumpy, thats okay.
• 3. Butter griddle as necessary then pour a heaping 1/3 cup onto griddle and slightly spread outward into a round. Cook until bottom is golden brown, you wont get many bubbles so look for the golden brown color then flip and cook opposite side until golden brown. Serve warm with cream cheese glaze.
• Directions For The Glaze:
• 1. In a large mixing bowl, using an electric hand mixer or stand mixer set on medium speed, beat and blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine. Store in an airtight container in refrigerator until ready to use on pancakes.

recipe and photo source from:http://www.cookingclassy.com/2014/10/banana-bread-pancakes-cream-cheese-glaze/