Swirled Cheesecake Nibbles

Makes 3 dozen mini cheesecakes


36 vanilla wafers
1 2/3 cups (10 oz. pkg.) Nestle Toll House Swirled Real Semi-Sweet & White Chocolate Morsels, divided
2 pkgs. (8oz. each) cream cheese, at room temperature
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
1 teaspoon vanilla extract

1. PREHEAT oven to 350 F. Place 36 2-inch foil bake cups on a baking sheet with sides. Place one vanilla wafer, flat side down, on bottom of each cup. Place 5 or 6 morsels on top of each wafer.

2. BEAT cream cheese, sugar and flour in large mixing bowl until creamy. Add eggs an vanilla extract; beat well. Spoon heaping tablespoon of mixture into each baking cup.

3 BAKE for 15 to 17 minutes or until just set and not browned. Remove from oven to wire rack. While still warm, top cheesecakes with remaining morsels. Morsels will soften but will retain shape. Cool completely, cover and refrigerate.

Chicken Spaghetti

This one is from Chrissy:

You'll need:
Angel hair pasta
3 chicken breasts
1 can cream of mushroom soup
1 small box velveeta cheese
1 green pepper
1 onion

Boil chicken until ready, then cut into pieces
Boil pasta til aldente

Add soup into mixing bowl.
Cut pepper and onion, add to bowl
Cube cheese, add to bowl
Add chicken to bowl
Mix bowl contents

Put pasta into a baking dish, put all other contents on top.
Put in oven, bake on 325 until cheese is melted.

Sunshine Salad

5 cups packed spinach leaves
2 oranges, peeled and chopped into bite size pieces
3/4 cucumber, sliced
1/2 red onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cup light vinaigrette salad dressing

1. Toss all ingredients except dressing in large bowl
2. Add dressing and toss again
3. Serve immediately

Per serving: 90 calories, 3g fat, 0mg chol, 3g fiber

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