Cream Cheese Appetizers

Some quick and easy party favorites!

Stuffed Strawberries

The Stuff

1 package of cream cheese, softened at room temp 30 minutes (I use Philly)

1 tbsp almond extract

1 cup powdered sugar plus extra for dusting

1 quart of strawberries

Wash the strawberries and then cut off the top so that the berries will sit evenly.  Using a paring knife, carefully cut a 'X' into the bottom of the berry to create a pocket, being careful not to slice all the way through.

In the bowl of your stand mixer or with a hand mixer beat the cream cheese until fluffy.  Slowing beat in the sugar until well incorporated and then slowly beat in the almond extract.

Spoon the mixture into a plastic sandwich bag (Ziploc works best because there is no folded seam at the corner unlike most store brands).  Cut of a very small part of one of the corners of the bag and now you have a homemade piping bag.  Slowly pipe the cream cheese mixture into the pocket that you've created in the berries.  Dust with additional powdered sugar and serve!

Chili Dip

The Stuff:

1 package of cream cheese, softened at room temp 30 minutes (Philly is the best!)

1 can of refried beans

1 jar of picante sauce (you pick the heat level)

1 bag of shredded mexican cheese

tortilla chips or Ritz crackers

Preheat oven to 350 degrees.  In an oven safe dish layer the cream cheese, refried beans, picante sauce and then top with the shredded cheese.  Cover with foil and bake 30 minutes, then remove foil and broil on low until the cheese gets bubbly and brown.  Serve while hot with tortilla chips or Ritz crackers.

Bacon Pinwheels

The Stuff:

1 package of cream cheese, softened at room temp 30 minutes (still love Philly!)

1/2 pound of center cut bacon, diced

1 can Pillsbury recipe creations dough

Sauté diced bacon over medium heat until brown and really crisp, let drain on paper towels.  In a bowl, combine cream cheese and bacon bits until well mixed.  Lay down a piece of plastic wrap and unroll the dough onto it.  Spread the cream cheese mix over the dough evenly, leaving 1/2 border along the top edge. Using the plastic wrap to help, roll the dough lengthwise into a log, wrap with the plastic and refrigerate 30 minutes until firm.

Preheat the oven to 400 degrees.  Remove the roll from fridge and with a serrated knife slice the log into 1/2 inch slices.  Arrange on a baking sheet at least 1 inch apart and bake until puffed and golden brown, 13-17 minutes.  Enjoy!!