Peanut Butter eggs

INGREDIENTS
1 (16 ounce) package confectioners' sugar
1 cup creamy peanut butter
1/4 cup butter
1 tablespoon milk
8 (1 ounce) squares semi-sweet chocolate
1 tablespoon shortening

DIRECTIONS
In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

Coeurs a la Creme

Ingredients
Makes 8
7 sheets phyllo dough (7 by 13 inches), available in the frozen-food section of your supermarket
3 tablespoons unsalted butter, melted
6 tablespoons confectioners' sugar, sifted
1 cup cottage cheese
8 ounces cream cheese, room temperature
1 cup plain yogurt
1 pomegranate, (optional)
12 edible sweetheart rose petals, (optional)
Directions
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place one sheet of phyllo dough on a clean, dry work surface; cover remaining sheets with a damp kitchen towel. Using a pastry brush, brush phyllo lightly with melted butter. Place 2 teaspoons confectioners' sugar in a fine sieve; dust phyllo with sugar. Top with a second sheet of phyllo dough. Brush with melted butter; dust with sugar. Continue this process with the remaining 5 sheets of phyllo dough.
Fold the stack in half, forming a 7-by-6 1/2-inch rectangle; transfer to baking sheet. Chill until the butter solidifies, about 10 minutes.
Using a coeur a la creme mold as a guide, cut out four hearts from the layered phyllo dough with a paring knife; remove excess dough from the baking sheet, and discard.
Bake phyllo hearts until golden brown, about 10 minutes. Transfer to a wire rack until cool. Store in an airtight container.
Cut out four 6-inch squares of cheesecloth. Dampen squares with water, line the coeur a la creme molds, and set aside.
Place cottage cheese and 1 tablespoon sugar in the bowl of a food processor fitted with the blade attachment. Process until smooth, about 2 1/2 minutes. Add cream cheese; pulse until smooth, about 1 minute. Add yogurt, and pulse 15 seconds. Divide cheese mixture evenly among molds, about 3/4 cup per mold. Fold the overhanging cheesecloth over the tops. Place molds on an unlined baking pan, and transfer to refrigerator. Allow mixture to drain 4 hours or overnight.
If using, cut pomegranate in half, and reserve 2 tablespoons seeds for garnish. Transfer the remaining seeds to the bowl of a food processor; puree 30 seconds. Transfer puree to a fine sieve set over a medium bowl. Using the back of a ladle, push down on pulp to extract juice. Whisk remaining teaspoon sugar into juice.
When ready to serve, place the reserved phyllo hearts on plates. Lift cheesecloth from molds, and invert the cheese hearts onto the phyllo hearts; remove cheesecloth. Drizzle the juice over the assembled hearts. Garnish desserts with pomegranate seeds and rose petals, if using; serve immediately.

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Valentine pops

Ingredients
Makes 32 pops (2 1/2 inches each)
FOR THE SUGAR COOKIES
2 cups sifted all-purpose flour, plus more for dusting
1 teaspoon pure vanilla extract
1 large egg
32 white lollipop sticks (6 inches long)
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup sugar
1/2 teaspoon baking powder
FOR THE CANDY CENTERS
1 cup light corn syrup
2 cups sugar
1/8 teaspoon peppermint, cinnamon, or other flavored oil, optional
Paste or gel food coloring in pink tones
Directions
In a large bowl, sift together flour, salt, and baking powder. Set aside.
In bowl of electric mixer fitted with the paddle attachment, cream together butter and sugar on medium until fluffy, about 5 minutes. Beat in egg and vanilla until incorporated.
Gradually add flour mixture on low until combined. Wrap dough in plastic; chill 1 hour.
Heat oven to 325 degrees. On a well-floured surface, roll out dough to 3/16 inch thick. Cut out 2 1/2-inch rounds. Use smaller cutters to cut hearts from rounds. (If desired, save and bake heart cutouts.) Transfer 8 cookies to an ungreased cookie sheet. Press 1 lollipop stick under each cookie. Place small hearts on same cookie sheet. Chill until firm, 15 to 30 minutes. Bake 8 to 12 minutes, until firm but not browned. Transfer cookies on pan to wire rack to cool, about 20 minutes. Repeat until all dough is used. Leave cooled heart pops on ungreased cookie sheet. Set aside.
Combine 1/2 cup corn syrup, 1 cup sugar, and 1/2 cup water in heavy 2-quart saucepan. Stir over medium heat, until sugar has dissolved. Increase heat to medium high; boil until mixture reaches 300 degrees on a candy thermometer, 25 to 35 minutes.
Remove from heat, and stir in flavored oil. Quickly pour mixture into 2 small heatproof bowls. Add food coloring to each; stir to combine. Pour into each empty heart. Make candy mixture again as in Step 5 with remaining ingredients and 1/2 cup water. Fill remaining cookies. Let set until hard, 10 to 20 minutes. Transfer in single layers to airtight containers. If humid, refrigerate.

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Valentine Hot Chocolate

Ingredients
4 cups whole milk
2 tablespoons sugar
2 tablespoons plus one teaspoon unsweetened Dutch-process cocoa powder
4 tablespoons finely chopped or shaved semisweet chocolate
Directions
Bring all ingredients to a simmer in a medium saucepan over medium heat, stirring until chocolate has melted (do not let boil). Pour into mugs, and serve.

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Valentine cookies

Ingredients
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
3/4 cup pecan halves, toasted
2 tablespoons confectioners' sugar, plus more for sprinkling
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1/2 cup cherry jam, strained
Directions
Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners' sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.
Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.
Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; reroll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.
Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days.

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Strawberry Valentine cakes

Ingredients
1/2 cup butter
1 cup sugar
1/3 cup unsweetened cocoa powder
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup milk
1/4 cup strawberry jam
Bittersweet Chocolate Ganache
12 medium strawberries
3 ounces bittersweet and/or milk chocolate curls

Directions
1. Preheat oven to 350 degrees F. Grease and flour or line with paper bake cups twelve 2-1/2-inch muffin cups; set aside.

2. In a large saucepan, melt butter over medium heat. Remove from heat. Let cool for 5 minutes. Stir in sugar and cocoa powder until combined. Add egg and vanilla. Using a wooden spoon, beat lightly just until combined.

3. In a small bowl, stir together flour, baking powder, baking soda, and salt. Alternately add flour mixture and milk to chocolate mixture, beating by hand after each addition. Spoon batter into prepared muffin cups, filling each two-thirds full.

4. Bake for 15 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Using a knife, loosen the edges; carefully remove cupcakes. Cool completely on a wire rack.

5. If cupcakes don't have paper liners, trim a thin slice from top of each cupcake so they will sit flat. Turn bottom side up. Place cupcakes 2 inches apart on wire rack set over waxed paper. (For cupcakes in liners, peel liners down but do not remove.) Spread 1 teaspoon of the strawberry jam over each cupcake.

6. Prepare Bittersweet Chocolate Ganache. (below) Spoon ganache over cupcakes, making sure to coat all sides. Place a strawberry on top of each cake. Drizzle each strawberry lightly with ganache, letting the strawberry show through. Top cupcakes with chocolate curls.

7. Bittersweet Chocolate Ganache: In a medium saucepan, bring 1 cup whipping cream just to boiling over medium-high heat. Remove from heat. Add 10 ounces bittersweet chocolate, chopped (do not stir). Let stand for 5 minutes. Stir until smooth. Whisk in 3 tablespoons butter, 1 tablespoon at a time, whisking until ganache is smooth.

8. Makes: 12 cupcakes

9. To Bake Ahead: Prepare as directed through step 4. Place cooled cupcakes in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw cupcakes, if frozen. Continue as directed in step 5.

Valentine Cupcakes

Ingredients
3 eggs
3/4 cup butter
3 cups all-purpose flour
2 tsp. unsweetened cocoa powder
2-1/4 cups sugar
1-1/2 tsp. vanilla
1 1-oz. bottle red food coloring (2 Tbsp.)
1-1/2 cups buttermilk
1-1/2 tsp. baking soda
1-1/2 tsp. vinegar
Small chocolate heart-shaped cookies (optional)
Powdered sugar (optional)

Directions
1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.

2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.

3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings.

Valentine truffles

Chocolate Valentine's Treat

Ingredients:

1 ½ lbs (about 4 cups) milk chocolate melted
1 cup whipping cream
1 ½ teaspoon raspberry flavoring (test for desired flavor)

Line an 8 inch baking pan with plastic wrap and set aside
Place chocolate (cut in small pieces) in a glass bowl with the oven at 175 degrees until chocolate is melted. Or melt in dutch oven.
Whilst chocolate is melting, scald cream in saucepan - remove from heat and let cool for 5 minutes.
Stir in raspberry flavoring, beat chocolate with an electric mixer.
Pour cream into chocolate all at once and resume mixing until mixture is smooth and shiny. Pour into prepared pan and refrigerate for 6 hours or until firm.

Cut into 1 inch squares. Makes about 60 pieces.

Baked Ziti

12 oz uncooked ziti
1 tsp olive oil
2 medium garlic clove(s), minced
1/3 pound raw lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
1/2 tsp black pepper
28 oz canned crushed tomatoes
1 cup part-skim mozzarella cheese, shredded
Instructions
Preheat oven to 350°F.


Cook pasta according to package directions; drain and set aside.


Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.


Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.


Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.

Caramels

This is my favorite holiday recipe. I make these every year for friends and family. The hardest part of making these, is not eating them all before you deliver them

1 cube margarine
1 cube butter
1 cup brown sugar
1 cup sugar
1 cup light corn syrup
1 cup Eagle Brand Milk

Microwave margarine and butter until melted. Add remaining ingredients. Cook in microwave 15 minutes, stirring 4 times (at 12, 9, 6, and 3 minutes remaining). I test the caramels when there is about 2 minutes remaining, run a small spoonfull under cold water and see if it is hard enough, if not cook remaining 2 minutes. Every microwave cooks different, so just keep an eye on them.

Good tip: I use a very large microwavable glass dish, because they do boil, and if your glass dish isn't large enough you will have a big mess. I use the Pampered Chef glass measuring dish, that is 8 cups. That works really well.

Enjoy!

Confetti Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/4 cup nacho cheese dip
1/3 cup finely chopped red bell pepper (1/3 medium)
1/3 cup chopped green onions (5 medium)

DIRECTIONS
1. Heat oven to 350°F. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
2. Spread cheese dip over each rectangle to within 1/4 inch of edges. Sprinkle with bell pepper and onions.
3. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet.
4. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Christmas Package cheese snack

RECIPE INGREDIENTS:
8 ounces of cream cheese (softened)
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/8 teaspoon salt
Scallion
Red bell pepper
1. Mix the dried dill, garlic powder, and salt into the softened cream cheese.

2. Pack the mixture into a rectangular container lined with plastic wrap (you can reuse the cream cheese box).

3. Refrigerate it for at least 3 hours. Before serving time, set the unwrapped block of cheese on a platter and decorate it with a scallion bow and red pepper polka dots and gift tag.

Popcorn Truffles

Popcorn Truffles

Add M&M's just before shaping the balls to keep the chocolate from melting.

1 microwave bag of popcorn, popped

1 cup roasted cashews

1 3/4 cups light corn syrup

2 Tbs. butter

1 Tbs. white vinegar

1 tsp. salt

1/2 cup M&M's Minis



Place popcorn and cashews in a large bowl. In a saucepan, combine corn syrup, butter, vinegar, and salt. Bring to a boil over high heat; boil 6 minutes. Pour mixture over popcorn and mix with a large spoon to coat. Let mixture rest until cool enough to handle.

Lightly coat hands with vegetable cooking spray. Place a few M&M's in the palm of your hand, and combine with some popcorn mixture. Gently shape into a 11/20 ball. Repeat with remaining popcorn mixture and M&M's. Makes about 4 dozen.

Santas Sandwiches

Ingredients
1-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
1 egg
1/2 teaspoon vanilla
1/4 teaspoon mint extract
Filling:
2-1/2 cups sifted confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
2 tablespoons milk
1/2 teaspoon mint extract
Red, green food coloring

Directions
1. Sift together flour, cocoa, baking soda and salt into bowl; set aside. In large bowl, beat sugar and butter until smooth. Beat in egg, then vanilla and mint extract. On low speed, beat flour mixture into butter mixture. Divide in half; shape each into a log about 1-1/2 inches in diameter. Wrap in plastic wrap; refrigerate 4 hours.

2. Heat oven to 375 degrees F. Cut each log into slices, about 1/8 inch thick; place on ungreased baking sheet. Bake at 375 degree F oven for 8 to 10 minutes or until almost firm. Transfer cookies to wire rack to cool.

3. Filling: Beat confectioners' sugar, butter, milk and mint extract in bowl until spreading consistency. Tint half with red food coloring, and other half with green. Spread flat side of one-quarter of cookies with red filling; another quarter with green. Top each with a plain cookie. Chill.

Candy Cane Sticks

Ingredients
1 tube (16.9 ounces) refrigerated sugar cookie dough
1/2 cup finely crushed peppermint candy canes
1/2 tsp. peppermint extract
3/4 cup all-purpose flour
3/4 cup confectioners' sugar

Directions
1. Heat oven to 350 degrees F. Line a large baking sheet with nonstick foil. Set aside.

2. In a large bowl, knead together cookie dough, 1/4 cup of the crushed candy canes, the peppermint extract and flour to incorporate all of the ingredients.

3. Break off a level teaspoon of dough and roll into a 41/2 to 5-inch-long rope. Transfer to prepared baking sheet, spacing each rope at least 1 inch from the others. Repeat until sheet is full; refrigerate dough in between batches.

4. Bake at 350 degrees F for 7 minutes, until puffed and just beginning to color. Transfer to a wire rack to cool.

5. Stir together confectioners' sugar and 4 teaspoons water until smooth to form a glaze. Brush glaze over wands and let dry. With a small paintbrush, use remaining glaze to paint stripes diagonally across wands, spacing about 1/2 inch apart. Sprinkle wet stripes with some of the remaining crushed candy to resemble a candy cane. Let dry completely. Store in airtight container up to 2 weeks.


Note: If you cannot find peppermint sugar, you can crush candy canes and use those instead: You will need 1/4 cup crushed canes for the dough and 1/4 cup to make the stripes (8 canes total).

Caramel and Fudge Sauce

1/2 cup sugar
2 tablespoons light or dark corn syrup
2 tablespoons water
3/4 cup heavy cream
4 tablespoons unsalted butter
4 ounces good quality bittersweet chocolate, finely chopped
1 teaspoon pure vanilla extract
Pinch salt

Put the sugar, corn syrup, and water in a medium saucepan. Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves. Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes. Pull pan from the heat and carefully add the cream and butter. Take care; it may spatter. Whisk until smooth.
Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm.

Store in a sealed container in the refrigerator for up to 1 week. Reheat slowly, in a microwave at 30 second intervals, stirring, until warm and saucy. Be careful not to over heat or butter can separate from the caramel sauce.

Chocolate Cheesecake Candy Cane Bars

Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt
Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Cooks Note)


Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)

Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.

For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.

Cut into small bars or squares. Serve chilled or room temperature.

Store cookies covered in the refrigerator for up to 5 days.

Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so

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Philadelphia New York Cheesecake

Prep Time: 15 min Total Time: 4 hr 55 min Makes: 16 servings, one slice each
1 cup crushed HONEY MAID Honey Graham (about 6 grahams)
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 can (21 oz.) cherry pie filling
PREHEAT oven to 325°F. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan 13x9-inch baking pan. Bake 10 min.

BEAT cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.

Easy Oreo Trufles

Prep Time: 30 min Total Time: 1 hr 30 min Makes: 3-1/2 doz. or 42 servings, one truffle each
1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted
CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Individual Oreo Cheesecakes

Prep Time: 15 min Total Time: 3 hr 50 min Makes: 24 servings
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 eggs
15 OREO Chocolate Sandwich Cookies, coarsely chopped
PREHEAT oven to 350°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until creamy. Blend in sour cream and vanilla. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in cookies.

SPOON evenly into 24 foil- or paper-lined medium muffin pan cups.

BAKE 30 to 35 minutes or until centers are set. Cool completely. Refrigerate several hours or until chilled. Garnish each serving with 1 Tbsp. thawed COOL WHIP Whipped Topping, 2 strawberry slices and half of an additional OREO Chocolate Sandwich Cookie, chopped, just before serving, if desired.