Caramel Cheesecake Puffs



• 1 8oz tub of whipped topping (such as Cool Whip)

• 1 8oz package of cream cheese, softened, at room temperature
• 3 cups powdered sugar (also known as confectioner's sugar)
• About 1/4 cup Caramel Topping or Sauce (such as Hershey's or Smuckers), plus more for drizzling on top
• Puff Pastry Cups, baked as directed on box, cooled & centers removed
• Decorative Sprinkles, if desired
  
• Large bowl
• Soft rubber spatula
• Electric mixer, or whisk and lots of energy
• Gallon-sized plastic food storage bag
• Knife or scissors

In a large bowl whip softened cream cheese with caramel topping until creamy, add powdered sugar, whip until combined and fluffy. With a soft spatula fold in whipped topping, blend completely. Spoon mixture into large gallon-sized plastic bag, squeeze out most of the air at the top and zip the bag closed. Snip about 1/2 an inch off from one corner of the bag with scissors or slice off with knife. Squeeze mixture into each cooled puff pastry cup in a spiral. Drizzle with more caramel sauce, sprinkle with decorative sprinkles if desired. Serve immediately or keep covered in fridge up to 1 day.
Note: The caramel sauce can be replaced with chocolate sauce for chocolate cheesecake puffs, or strawberry preserves for strawberry cheesecake puffs. I've also replaced the caramel with 2 tablespoons of rootbeer flavoring with excellent results. Just play around with it & find your favorite additions!

Bacon Wrapped Brussel Sprouts

• 
  
• 1 lb regular-cut bacon, not low-sodium

• 2 lbs small fresh Brussels Sprouts

• Water for boiling the sprouts

• Metal skewers or bamboo skewers, about 20
  

These ingredient proportions are approximate. If using bamboo skewers, make sure to soak them in water for 1-2 hours so that they won't burn in the oven. Trim the stem end on each Brussels sprout so that only a small stump remains. Cut a shallow + in each sprout, about a centimeter deep. This will ensure that the sprouts cook evenly. Bring water to a boil, add sprouts, boil for about 15 minutes until just barely soft, drain. Rinse sprouts with cold water.

Preheat oven to 400 degrees. When cool enough to handle, thread each Brussels sprout onto the skewers, pushing the skewer through the center of the + and straight through the top of each sprout. Fill each skewer to within about 2 inches of the end, the sprouts close together but not over-crowded. Take one strip of uncooked room-temperature bacon and gently stretch it, then starting with one of the skewer, gently wrap the bacon around each Brussels sprout as completely as possible, turning the skewer as you go. It's important to get each sprout at least half covered with bacon, as the bacon cooks it will recoil and melt somewhat, if the sprouts are wrapped skimpily they won't be as tasty. If needed, use 2 strips per skewer to accomplish this.

Place the bacon-wrapped Brussels sprouts on a foil-lined baking sheet with sides. Bake until the top of the bacon is crispy and golden brown, about 15 minutes, then using tongs gently flip each skewer over and bake until bacon is completely done, about another 5-10 minutes. Watch carefully to ensure they don't burn. Best when served immediately, not so yummy as leftovers. :)