Happy Fourth!

Cookie Bottom Cheesecakes

3 pkgs 8oz cream cheese, room temp

1 1/3 cup sugar

5 eggs

¼ cup flour

1 tspn lemon juice

2 tspns vanilla extract

16 oz container sour cream

1 pkg Chips Ahoy cookies

In a mixing bowl beat the cream cheese until fluffy.  Add sugar and continue beating on low.  Add eggs one at a time and keep on low speed.  Add flour, lemon juice and vanilla.  Last add the sour cream.  Place cupcake liners in a pan.  Place a Chips Ahoy cookie in each.  Spoon cheesecake filling on top until just about full.  Bake at 325 for 30 minutes.

We added sliced strawberries to make them festive for the 4^th of July but you can also add an additional Chips Ahoy cookie on top ( just buy extra cookies) and reduce the baking time to 15 minutes.  That would make a fun Cookie Sandwich Cheesecake.

Bacon Wrapped Jalapeno Poppers

12 slices of Bacon

12 Jalapenos

1 pkg Cream cheese, softened

1 cup Cheddar cheese

3 Green onions, chopped

Half each jalapenos and scoop out the seeds and white insides.  If you like the heat of the jalapeno keep the white insides.  Cut the bacon in half.  In a small bowl combine the cream cheese, cheddar cheese & chopped green onions.  Spoon mixture into hallowed out jalapenos and wrap each with bacon.  Place on a baking rack with a grate on top to allow the bacon grease to collect in the pan.  Bake in a 350 oven until the bacon is crisp about 45 minutes to an hour.  Amazingly delicious. 

I made these for a party we attended once and while out at happy hour once a gal came up to us to say hello.  My friends thought we hadn’t met before and started to introduce me and the gal interrupted them and said “Oh I know you, you make those yummy jalapeno poppers!”  That story still cracks me up!  I made these for the 4^th of July party we attended and I thought making 40 of them would make them last a little longer, perhaps have some leftovers but nope it never fails they disappear faster than a fading firework!