Cupcake Surprise

1 pkg Devil's Food cake mix

Filling:

1/2 cup sugar
8 oz cream cheese, softened
1 egg
dash salt
1 12-16 oz bag of semi-sweet chocolate chips

Preheat oven to 350F. Line muffin tins with paper liners. Prepare cake batter according to directions on box. For the filling, mix sugar, cream cheese, egg and salt until well blended. Fold in chocolate chips. Fill each cup 1/2-2/3 full, then top with rounded tablespoonful of filling. No need to add more cake batter on the top, it will mostly bake over on it's own (plus, they'll be frosted). Bake for 20-25 minutes. Frost with cream cheese frosting. Makes about 24.

Chicken Croissants...Super Delish!

4 cups cooked skinless, boneless chicken breasts
1 cup chopped celery (optional)
2 cups red seedless grapes (halved)
1 cup mayonnaise (best foods has the best flavor)
1/2 cup chopped green onions (optional)
2 Tablespoons Lemon Juice
1 teaspoon salt
1/2 teaspoon pepper

Mix all ingredients together and stir well. Refrigerate at least 1 to 2 hours before serving. Cut crossiants in half and place chicken "stuff"stuff inside. Serve. Makes approximately 8 crossiants.

*For best flavor chill in fridge overnight.

Italian Chicken

1 bag of chicken tenderloins (frozen, Costco or Sam's Club)
1 16 oz bottle of Italian Dressing (Fat Free is ok to use)
1 14.5 oz can stewed tomatoes (regular or italian)
2 4 oz can mushrooms
1 packet Lipton Onion Soup Mix

Place chicken in pan, dump everything (with juices) on top. Cover with foil. Bake at 325 for 1 - 1 1/2 hours. Serves about 15 people.

Lionhouse Cheesecake

CRUST
2 cups graham cracker crumbs
1/2 cup melted butter

In a 9x13 pan, mix graham cracker crumbs and melted butter. Use fork and level well, then press firmly in bottom of pan.

FILLING
1 8oz package of softened cream cheese
2 Tablespoons milk
1 cup powdered sugar
1/2 teaspoon vanilla

Mix until smooth. Fold in: 2 cups whipped topping. Spread over graham cracker crust.

TOPPING
Cover with: 1 can cherry pie filling. Chill at least 2 hours. Makes 18 - 24 servings.

Key Lime Tarts

24 Key Lime Cooler cookies

8 ounces cream cheese, softened

1 egg

1/2 cup sugar

2 tablespoons lime juice, preferably Key lime

1 teaspoon lime zest
Fresh sweetened whipped cream

Mint leaves or lime zest, for garnish

Preheat oven to 350 degrees F. Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups with cooking spray. Place 1 Key Lime Cooler cookie in the bottom of the cup, flat side down.
Prepare filling. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool. When completely cool, fit a star tip in a pastry bag and fill with the whipped cream. Pipe the whipped cream on top of the tarts. Garnish with tiny mint leaves or lime zest.

Recipe from Paula Deen

Stuffin' Egg Muffins

1 pkg (6 oz) chicken flavored stuffing mix

12 eggs

3 Tbsp bacon bits (real)

1/2 cup shredded colby-jack cheese

Preheat oven to 400. Prepare stuffing mix as directed on package, omitting standing time. Spray muffin cups with cooking spray. Press 1/4 cup stuffing firmly onto bottom and up sides of 12 muffin cups, forming about 1/4 inch rim around top of cup.

Crack 1 egg into each stuffing cup. Sprinkle with bacon bits and cheese.

Bake 20 minutes or until yolks are seat. Let stand 5 minutes before serving.

Creamy Basil & Tomato Pasta

2 lb tomatoes, chopped (about 3 cups)
1 pkg (8 oz) cream cheese, cubed
1/4 cup sun-dried tomato vinaigrette dressing (any brand)
1/2 cup chopped fresh basil
1 pkg (16 oz) linguine
1/2 cup pine nuts, toasted

Toss tomatoes with cream cheese and dressing; cover. Refrigerate at least 2 hours.

Cook pasta as directed on package; drain. Place in large bowl.

Add tomato mixture and pine nuts; toss lightly.

Makes eight 1 cup servings.

*Variation, add 1 lb cooked shrimp