Diva's Cream cheese chocolate chip Cannoli dip

Diva’s Memories of Recipes Cream cheese chocolate chip Cannoli dip
Inspiration: This dip can be served with my cinnamon & sugar tortilla chips, fruit, or waffle cones.
Ingredients: 2 8oz pkgs cream cheese, softened 1/4 cup + 1 TB cup mini semi-sweet chocolate chips 1/4 cup powdered sugar 1/4 tsp vanilla 1 8oz cool whip, thawed	Instructions:  In a food processors, add cream cheese, powdered sugar and vanilla. Process til smooth.  (Can also use a mixer)  Fold in 1/4 cup chocolate chips and cool whip.  Top with remaining chocolate chips.
Variation: Yields 4 cups, 16 servings

Diva's Twice-Baked Garlic Potato

Diva’s Memories of Recipes Twice-Baked Garlic Potato
Inspiration:  This is another recipe that Grandma Sarah had tucked away in one of her cookbooks.  I added the garlic part...
Ingredients:  4 baking potatoes 2 oz reduced-calorie cream cheese (cut into cubes & soften) 2 TB chives 1/2 TB minced garlic 1/4 tsp basil dash of salt and pepper 4 TB skim milk paprika	Instructions: Poke potatoes with a fork and Bake 1 hour or until tender. Cool slightly.  Cut potatoes in half lengthwise and gently scoop potato out of skins. Set skins aside.  Put potato pulp into a medium mixing bowl and add cream cheese, garlic, chives, basil, salt and pepper.  Beat til smooth.  Add milk a TB at a time and beat til fluffy.  Spoon or pipe mixture back into shells and sprinkle with paprika.  Place on baking sheet, cover loosely with foil and Bake at 375 degrees F for 10 minutes.
Variation:  Yields 8 servings. 98 calories, 18g carbs, 2g fat Can be topped with cheese or bacon but remember to adjust your calories, carbs and fat.

Diva's Custard Bar's with Rhubarb

Diva’s Memories of Recipes Custard Bar's with Rhubarb
Inspiration:Rhubarb and custard, how can you go wrong with that combination.
Ingredients: Crust; 1~1/2 cups flour 1/2 cup sugar 1/8 tsp salt 9 TB chilled butter, cut into small cubes cooking spray Filling: 1/3 cup flour 1~1/2 cups sugar 1~1/2 cups low fat milk 3 large eggs 5 cups rhubarb, cut into 1/2" pieces Topping: 1/2 cup sugar 8 oz cream cheese 1/2 tsp vanilla 1 cup cool whip	Instructions:  Pre~heat oven 350 degrees F.  Crust:  Combine 1~1/2 cups flour, 1/2 cups sugar, and salt into a bowl. Cut in butter to make a pastry consistency and put in 13 x 9 baking dish which has been sprayed with cooking spray.  Bake for 15 minutes til golden brown. Filling:  combine 1/3 cup flour and 1~1/2 cups sugar in large bowl.  add milk and eggs.  Whisk til blended.  Stir in rhubarb.  Pour over crust and bake an additional 40 minutes until set.  Cool to room temp and prepare topping.  place 1/2 sugar, cream cheese and vanilla in bowl.  Beat at medium speed until smooth.  Gently fold cool whip into mixture and spread over custard.
Variation:  Yields 36 servings 130 calories per serving, 21 g of carbs, 4.2 g fat if you use low fat cream cheese.  You can use half low fat and half 1/3 less fat cream cheese to achieve this fat content. You can also use other berries in this recipe for a substitute.

Diva's Chocolate Oreo Truffles

Diva’s Memories of Recipes Chocolate Oreo Truffles
Inspiration: Who can go wrong with chocolate and Oreo's!!!  And I love Truffles too...
Ingredients: 1 16oz pkg OREO Chocolate Sandwich Cookies, divided 1 8oz pkg PHILADELPHIA Cream Cheese, softened 2 8oz pkgs BAKER'S Semi-Sweet Baking Chocolate, melted	Instructions: Crush 9 cookies to a fine crumb in a food processor; set aside for later use. (cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to a fine crumb; put in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about the size of a walnut. Dip balls in chocolate and place on a cookie sheet with wax paper. (Any leftover chocolate can be stored at room temperature for another use or do what I do, dip strawberries.) Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator in a closed container.
Variation:  Yields 42 truffles. Sometime I sprinkle with nuts or whatever strikes my fancy.

Diva's Double-Chocolate Cheesecake

Diva’s Memories of Recipes Double chocolate Cheesecake
Inspiration: I love chocolate, what can I say:)
Ingredients: 18 creme-filled chocolate cookies, crushed 2 TB buter 4 pkgs 8oz each 1 cup sugar 2 TB flour 1 tsp vanilla 8 oz semi-sweet chocolate chips melted, slightly cooled. 4 eggs	Instructions: Pre-heat oven 325 degrees F.  Mix cookie crumbs and butter and press into the bottom of a 9 inch springform pan.  Bake 10 mins.  Beat cream cheese, sugar, flour and vanilla until well mixed.  Add eggs 1 at a time until well blended on low.  Pour over cooled crust and Bake 55 mins-1 hour or until set.  Remove from pan and cool in refrigerator 4 hours before serving.
Variation:  Yields 16 servings.  Can be served with your choice of fruit on the top, drizzled with chocolate or nuts.  I have even made Ganache topping:  Ganache Chocolate topping 3/4 cup whipping cream 1 (6-ounce) package semisweet chocolate morsels 1 (6-ounce) package milk chocolate morsels