So I made two new recipes to take to Emily's for the Superbowl get together. They both turned out SO good!! So I thought I would share. Your welcome!
Garlic Chicken Puffs
Ingredients:
* 4 ounces, weight Cream Cheese
* 1 teaspoon Garlic Powder
* ½ cups Cooked, Shredded Chicken
* 2 cans (8 Oz. Can) Refrigerator Crescent Rolls
Instructions:
Mix cream cheese, garlic and chicken until well blended.
Unroll crescent rolls and cut each triangle into 2 triangles. (When you unroll the crescent rolls, 2 triangles are attached, making a big square. You can just cut from there, following the perforation for one cut, and make another cut from the other corners, giving you 4 little triangles.)
Place 1 teaspoon of chicken mixture on the center of each triangle and fold the corners in over the creamy mixture.
Place on a cookie sheet and bake at 375 degrees for 11-14 minutes.
Cookies n Cream Cheesecakes
42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt
Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.
Makes 30 cheesecakes.