Brownie Bottomed Cheesecake Cups

It is time to finally post a dessert! Why has it been so long? I think because I have been making desserts that I have already posted on here :)  This little lovely didn't disappoint in any way. They were sooo good. Maybe too good, but it doesn't matter because I cut a lot of fat and calories out of it so there is no guilt when eating these....ok? Ok. So make these and enjoy every bite!

Ingredients:
1 box of favorite brownie mix with add in's or.... my brownie recipe:
1/2 cup applesauce
1 cup sugar
3 egg whites
1 teaspoon vanilla
1/2 cup flour
1/3 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder

cheesecake ingredients:
2 packages of low fat cream cheese (room temperature)
3/4 cup sugar
1/2 cup egg beaters
1 teaspoon vanilla

ganache ingredients:
1 cup milk chocolate chips
1/2 cup fat free half and half

1. First you want to make your brownies. Mix all your ingredients together using either your favorite box mix or a homemade version. Line a 9x13 pan with foil and leave enough foil hanging over the edge to use as handles to pull your brownies out. Spray with non-stick spray. Pour your batter into your prepared pan and bake at 350 for 26-30 minutes or until done.

2. Let your brownies cool completely. Pull the foil out of the pan and put on the counter. Using a circle cookie cutter or round biscuit cutter cut out a bunch of circle brownies. Make sure your cookie cutter is close to the same size as the bottom of your muffin tin. Next, line a muffin pan with a dozen cupcake liners. Place one round brownie in the bottom of each muffin cup.

3. Lets make cheesecake. Using a mixer, mix the cream cheese until smooth. Add in the sugar, egg whites, and vanilla. Mix until smooth and creamy. Fill the brownie cups almost all the way full, about 3/4 of the way. They really don't rise much so don't worry. Bake at 350 for 25-30 minutes until a toothpick comes out clean. Let them cool completely and pop them in the fridge for a couple of hours to chill.

4. Before you dig in you have to make the yummy ganache. It is a must. All you do is heat 1/2 cup of half and half on medium low heat until it is warm. Toss in your chocolate chips and stir until smooth. If you want your chocolate sauce thinner add a touch more half and half. If you want it thicker, add in some more chocoalte chips. It is totally up to you! Drizzle over your chilled cheesecake and eat! Enjoy!

Chili Topped Cornbread Waffles

Oh these were good. Super good. Quick and fast and perfect for any busy weeknight. They are great for all this fall weather we have been having around here too. A nice warm and crispy cornbread waffle topped with chili, cheese, and all your favorite toppings. Seriously you have to make these! Your family will love them!

Ingredients:

Your favorite corn bread mix (I used krusteaz)
add ins for mix.....eggs, milk water, oil whatever your mix calls for
homemade or your favorite chili
chopped tomatoes
shredded lettuce
chopped olives
chopped pickled jalapenos
shredded cheese
sour cream
chopped green onions

1. Chop and prepare all your toppings. Once you make up your cornbread waffles you are going to want to have all your fixings ready so you can assemble and eat! Get everything out and ready for everyone to customize their own waffle.
2. Mix up your waffles. I used a great boxed fat free mix and they turned out amazing. Set your waffle maker for high and allow it to heat up. You want a nice crispy waffle so it will hold up to all you toppings. Don't worry the middle will still be nice and fluffy. Spray your waffle maker with non-stick spray and fill the center of your waffle maker with batter.
3. When your waffle is done, plate it and right away add your chili and cheese. The cheese will start to melt and be wonderful.  Okay, add everything else that you want! Load it up and dig in!

* Serve with fruit salad or melon on the side.