::Bacon Appetizer Cresents::

::Ingredients::

- 1 pkg. (8 oz.) Cream Cheese, softened

- 8 slices Bacon, cooked, crumbled

- 1/3 cup Grated Parmesan Cheese

- 1/4 cup  finely chopped onions

- 2 Tbsp. chopped fresh parsley

- 1 Tbsp.  milk

- 2 cans (8 oz. each) refrigerated crescent dinner rolls

::Directions::

Heat oven to 375°F.
Mix all ingredients except crescent dough.
Seperate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet.
Bake 12 to 15 min. or until golden brown. Serve warm

::Chocolate Peanut Bites::

::Ingredients::

- 3 tablespoons butter

- 1 12oz. bag chocolate chips

- 1 cup creamy peanut butter

- 1-1/2 cups roasted, unsalted peanuts, finely chopped

::Directions::

In a medium saucepan, melt the butter over low heat. Add the chocolate chips and peanut butter and whisk until smooth. Remove from the heat and pour into an 8-inch square baking dish. Refrigerate until firm, about 45 minutes.

Place the chopped peanuts on a large plate. Drop teaspoons of the chilled chocolate mixture onto the plate and roll them in the peanuts until coated. Roll briefly between your palms to form balls (if the mixture becomes too soft, refrigerate between batches). Refrigerate the bites in an airtight container.

::Stuffed French Toast::

::Ingredients::

- 4 slices cinnamon-raisin bread

- 1/4 cup Cream Cheese Spread

- 8 slices Honey Ham

- 2   eggs

- 2 Tbsp. milk

- 2 tsp.  sugar

- 2 Tbsp. maple-flavored or pancake syrup

::Directions::

Spread bread with cream cheese spread; fill with ham. Lightly press edges together to seal. Beat eggs, milk and sugar with fork in pie plate until well blended.
Dip sandwiches in egg mixture, turning over to evenly moisten both sides.
Spray large nonstick skillet with cooking spray; heat on medium heat. Add sandwiches; cook 2 min. on each side or until golden brown on both sides. Serve with syrup.

***Variation Meatless Stuffed French Toast

Prepare as directed, omitting ham.***

::Creamy Lemon Squares::

::Ingredients::

 

- 20 Reduced Fat NILLA Wafers, finely crushed (about 3/4 cup)

- 1/2 cup  flour

- 1/4 cup packed brown sugar

- 1/4 cup  cold margarine

- 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

- 1 cup  granulated sugar

- 2 eggs

- 2 Tbsp.  flour

- 3 Tbsp. lemon zest, divided

- 1/4 cup  fresh lemon juice

- 1/4 tsp. CALUMET Baking Powder

- 2 tsp.  powdered sugar

 

::Make It::

 

Heat oven to 350ºF.
Line 8-inch square pan with foil. Mix wafer crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.
Beat Neufchatel and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust.
Bake 25 to 28 min. or until center is set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining zest before serving.

::Buckeye Balls::

::Ingredients::

- 1 1/2 cups creamy peanut butter

- 1/2 cup butter, softened

- 1 teaspoon vanilla extract

- 4 cups sifted confectioners' sugar

- 6 ounces semi-sweet chocolate chips

- 2 tablespoons shortening 

::Directions::

Line a baking sheet with waxed paper; set aside. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate. Melt shortening and chocolate together in a metal bowl overa pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

::Buckeye Bars::

::Ingredients::

- 1/2 cup butter, softened

- 3/4 cup Crunchy Peanut Butter

- 22 Nilla Wafers, crushed (about 3/4 cup)

- 2 cups  powdered sugar

- 1/2 of 8-oz. tub Cool Whip Whipped Topping (Do not thaw.)

- 3 squares  BAKER'S Semi-Sweet Chocolate

::Make It::

Line 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Add wafer crumbs; mix well. Gradually beat in sugar. Press onto bottom of pan.
Microwave Cool whip and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until well blended. Spread over peanut butter layer.
Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

::Boston Cream Pie Minis::

::Ingredients::

- 1 pkg. (2-layer size) yellow cake mix

- 1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

- 1 cup cold milk

- 1-1/2 cups  thawed COOL WHIP Whipped Topping, divided

- 4 squares BAKER'S Semi-Sweet Chocolate

::Directions::

Heat oven to 350ºF.
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
Beat pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup cool whip into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.
Microwave remaining cool whip and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until well blended. Let stand 15 min.; spread onto cupcakes. Refrigerate 15 min.

::Oreo No-Bake Cheesecake::

::Ingredients::

- 1 pkg. (16.6 oz.) OREO Cookies, divided
- 1/4 cup  butter, melted

- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

- 3/4 cup  sugar

- 1 tsp. vanilla

- 1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

::Directions::

Chop: 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

Beat: cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in COOL WHIP and chopped cookies; spread onto crust.
Refrigerate: 4 hours or until firm.