Cheesecake Cups



Ingredients

• 16 vanilla wafer cookies
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• Any fruit topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with cupcake papers.
2. Place one wafer cookie in the bottom of each cupcake paper. In a medium bowl, cream together cream cheese and sugar. Beat in eggs and vanilla until smooth. Pour over wafers in cupcake papers.
3. Bake in preheated oven 15 minutes, until golden and set.  Let cool.
4. Add the fruit topping of your choice. 



Philly Hot Crab Dip

Ingredients

• 1 (250 g) package PHILADELPHIA Cream Cheese, softened
• 1 1/2 cups KRAFT Shredded Swiss Cheese
• 1/3 cup MIRACLE WHIP Salad Dressing
• 1 (106 gram) can crab meat, drained
• 2 green onions, chopped

Directions

1. Heat oven to 350 degrees F. Combine 1 package (250 g) Philadelphia Cream Cheese, softened, 1 1/2 cups shredded Kraft Swiss Cheese, 1/3 cup Miracle Whip Dressing, 1 can (106 g) drained crab meat and 2 chopped green onions, in a pie plate or oven-proof serving dish
2. Bake for 15 min., stirring once during baking. Garnish with toasted nuts. Serve warm with vegetables and Christie Crackers, if desired.

Pulled BBQ Chicken

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• 4 skinless, boneless chicken breast halves
• 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided (or bbq sauce)
• 1/2 (1 ounce) package dry ranch salad dressing mix (no need for ranch if using bbq sauce) 
• 2 tablespoons butter
• 6 hoagie rolls, split lengthwise or buns
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• Directions

1. Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix (or bbq sauce). Cover, and cook on Low for 6 to 7 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Fresh fruit and chocolate dip

1 pkg. chocolate fruit dip

Strawberries

Pineapple

Any other fruit will work as well, kiwi, honey dew.....

Display fruit and chocolate in pretty bowls and serve with tootpicks or display fruit on skewers.

Spiced Cupcakes

1 box spiced cake mix
4 oz. cream cheese
1/4 cup softened butter (NOT melted but softened)
1/2 tsp vanilla extract
1 cup powdered sugar

CUPCAKE:
Bake cupcakes per box directions.  Let cool for just a little while but ice cupcakes while still slightly warm, this will keep them moist.

ICING:
Beat together cream cheese and butter until creamy.  Stir in vanilla and slowly add powdered sugar.   Ice cupcakes and add sprinkles or a cinnamon stick for some flair!

Veggie Pizza

2 pkg. Pillsbury original crescent rolls
1 pkg. cream cheese
3/4 pkg. sour cream
1 (16 oz.) pkg. original ranch seasoning mix
Broccoli
Green Pepper
Carrots
Shredded mixed cheese

Use a stick of butter to grease large cookie sheet and roll out crescent rolls, pinch dough together so there are no spaces.  Bake as directed on roll package, usually 12 min at 375.  Mix together cream cheese, sour cream and ranch packet until blended.  Once crescent roll sheet is cooled, spread cream mixture onto crescent roll sheet.  Then sprinkle with chopped veggies and shredded cheese.  Cut into pieces and refrigerate.

Chicken Buffalo Dip

2 cans shredded white meat chicken
2 (8 oz.) pkg. cream cheese
1 cup Ranch dressing
1 cup Franks redhot wings buffalo sauce
2 cups shredded cheddar cheese

Drain shredded chicken and use fork to break up any large pieces.  Add all ingredients to crock pot and cook on low for 2 hrs or until hot.  Serve with tortilla or pita chips.  This is a party favorite that's super fast and easy!