Berry Cream Cheese Muffins

CREAM CHEESE FILLING:

4 oz. cream cheese, room temperature (or you can use a 3 oz pkg-it's not that fussy)
1/3 cup sugar
1 tablespoon vanilla extract

MUFFIN BATTER:

2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs, room temperature and slightly beaten
1 cup fresh berries, chopped into small pieces (I used red raspberries, black berries and strawberries)

Preheat oven to 350F.  Grease muffin tin or line with muffin liners.

In a small bowl, mix together with a spoon the cream cheese filling ingredients until smooth.  Set aside.

In a big bowl, combine flour, sugar, baking powder and salt.  Set aside.

In another bowl, whisk together milk, melted butter, vanilla extract and egg until incorporated.

Using a spatula, mix the milk mixture into the flour mixture.  Fold together just until combines.  Do not overmix.

Spoon batter into prepared tins, filling about 1/3 full.  Scatter a few berry pieces on top of batter.  Top with a teaspoon of cream cheese mixture.  Add more muffin batter and top with a few more pieces of berry.  (I sprinkled a little sugar on top, but you don't have to)

Bake muffins for 30 minutes or until light golden on top and a toothpick inserted in center comes out clean.

Let the muffins cool in the pan for 10 minutes.  Makes 12 regular sized muffins.

Raspberry Upside Down Cake

1/4 cup butter or margarine

1/4 

cup sugar

1 1/2 

cups fresh raspberries

2 

tablespoons sliced almonds

1 1/2 

cups Original Bisquick® mix

1/2 

cup sugar

1/2 

cup milk or water

2 

tablespoons vegetable oil

1/2 

teaspoon vanilla

1/2 

teaspoon almond extract

1 

egg

Sweetened whipped cream or ice cream, if desired

1. Heat oven to 350°F. In 9-inch round or 8-inch square pan, melt butter in oven. Sprinkle 1/4 cup sugar evenly over melted butter. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.
2. In medium bowl, beat remaining ingredients except whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries and almonds.
3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Serve warm with whipped cream. Store cake loosely covered.

White Chocolate Strawberry Cheese Bars

CRUST:
     1 pkg (1 lb 1.5 oz) sugar cookie mix
     1/2 cup butter or margarine, softened
     1 egg

FILLING:
     1 cup white vanilla baking chips
     1 pkg (8 oz) cream cheese, softened

TOPPING:
     4 cups sliced fresh or frozen strawberries
     1/2 cup sugar
     2 TBSP cornstarch
     1/3 cup water
     10 - 12 drops red food coloring, if desired

DRIZZLE:
     1 cup white vanilla baking chips
     2 TBSP butter or margarine

1. Heat oven to 350F.  Spray a 17x11x1 inch pan with cooking spray.  In large bowl stir cookie mix, butter and egg until soft dough forms.  Press evenly in bottom of pan.  Bake 15 minutes or until light golden brown.  Cool completely.
2.  In small microwavable bowl microwave baking chips uncovered on HIGH 60 seconds or until chips are melted and can be stirred smooth.  In medium bowl, beat cream cheese with electric mixer on medium speed until smooth.  Stir in melted chips until blended.  Spread mixture over cooled crust.  Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries.  In 2 quart saucepan, mix sugar and cornstarch.  Stir in crushed strawberries and water.  Cook over medium heat, stirring constantly, until mixture boils and thickens.  Stir in food coloring if a deeper red color is desired.  Cool 10 minutes.  Gently stir in remaining 3 cups of strawberries.  Spoon topping over filling.
4. In baggie combine baking chips and butter.  Microwave on HIGH 60 seconds or until chips are melted and mixture is combined and smooth.  Snip off a small corner of the baggie and drizzle over bars.
5. Refrigerate 1 hour or until set.  Let warm slightly on counter before serving to make cutting easier.  Store covered in refrigerator.