Cooking Method:

1. Preheat oven to 350 F (175 C).
2. Line 24 muffin cups with paper bake cups.Set aside.
3. Prepare cake mix following cooking instructions for cupcakes.
4. Spoon batter into prepared muffin cups,filling each cup about 1/2-2/3 full.
5. Bake in preheated oven,following package instructions.
6. Remove baked cupcakes from oven and transfer to wire rack.
7. Cool in muffin cups for 5 minutes.
8. Remove from muffin cups and cool on wire racks.
9. For serving,in a small mixing bowl,combine cream cheese frosting and apple pie spice.Mix well.
10. Spread frosting over each cupcake.

Cooking Method:

1. In slow cooker,combine sour cream dip,Asiago cheese,cream cheese and mayonnaise.
2. Mix well.
3. Stir in potato wedges.
4. Cover slow cooker and cook on low-heat setting for 3 1/2-4 1/2 hours.
5. Stir well before serving.

Cooking method:

1. Preheat your oven to 350 F (175 C).
2. Line a standard-sized muffin tray with muffin papers.
3. Set aside.
4. In a small bowl,combine ground pretzels and melted butter.Mix well.
5. Spoon butter mixture into each muffin paper and pat down with finger to flatten.
6. In a large mixing bowl,combine cream cheese and peanut butter.Beat until smooth.
7. Stir in sugar and mix until no granules remain.
8. In another mixing bowl,combine egg,vanilla and heavy (double) cream.Mix until smooth.
9. Arrange a peanut butter cup in the center of each muffin paper.Top with cheesecake mixture.
10. Fill the muffin papers to about ¾ full.
11. Bake in preheated oven for 15 minutes.
12. Cool completely in a pan.
13. Remove cooked and cooled cheesecakes from the pan and refrigerate for 2-3 hours.
14. Drizzle with melted peanut butter chips and serve immediately.

Cooking Method:
For the Cupcakes:

1. Preheat your oven to 350 F (175 C).
2. Line 2 muffin tins with 16 paper liners.
3. Place 1/2 cup of chocolate chips in ovenproof dish and microwave for 45 seconds.Stir well until smooth.Set aside and allow to cool completely.
4. In a mixing bowl,combine all-purpose flour,baking soda and salt.Mix well.
5. In a large mixing bowl,combine sugar,vegetable oil and egg.Stir well to combine.Beat in melted chocolate chips.
6. Gradually stir in flour mixture alternatively with water.The batter should be thin.
7. For the Filling:In a bowl of electric mixer,beat cream cheese , sugar , egg and salt until creamy.Stir in 1 cup of chocolate chips.
8. Fill each muffing cup half full.Spoon 1 tablespoon of cream cheese filling over the batter.
9. Bake in preheated oven for 20-25 minutes or until toothpick inserted in the center comes out clean.
10. While cakes are hot,sprinkle with remaining chocolate chips.Cool for 5 minutes.
11. Remove from the oven,place on wire rack and allow to cool completely.

• 4 boneless and skinless chicken breast halves
• 1 envelope dry Italian salad dressing mix
• 1/4 cup (60 ml) water
• 8 oz (240 g) package cream cheese,softened
• 10 3/4 oz (325 ml) can cream of chicken soup

Cooking Method:

1. Place chicken breast halves in slow cooker. 
2. In a small mixing bowl,combine salad dressing mix and water.Mix until water dissolved completely. Pour mixture over chicken.
3. Cover slow cooker and cook on low-heat setting for 3 hours.
4. In another mixing bowl,combine cream cheese and chicken soup.Stir well and pour cramy mixture over chicken.
5. Cover slow cooker and cook  on low-heat setting for a further 1 hour.
6. Serve over cooked noodles or rice.

Ingredients:

• 4 tablespoons melted unsalted butter
• 5 tablespoons all-purpose flour
• 3 cups (750 ml) milk
• 3 cups low-sodium chicken broth
• 1/2 onion,peeled and diced
• 3-4 cups (750-1000g) chopped broccoli florets (just the bushy tops - discard the stem.)
• 1 tablespoon minced garlic
• 1 teaspoon Italian seasoning
• 2 oz (60 g) cream cheese
• 2 cups (500 g) shredded cheddar  cheese
• salt and freshly ground black pepper to taste
• extra cheese for topping

Ingredients:

• 1 pound (480 g) ground beef
• 3 tablespoons cream cheese,softened
• 1 teaspoon ranch dressing mix
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic salt
• 1 cup (250 g) BBQ sauce
• salt to taste
• 1 cup 9250 g) shredded Monterey Jack cheese
• 15 small flour tortillas

Ingredients:

• 2 packages (8 oz (240 g) each)) cream cheese,softened
• 8 oz 9240 g) unsweetened crushed pineapple,drained
• 1/4 cup (60 g) finely chopped green pepper
• 2 tablespoons chopped green onion
• 2 teaspoons seasoned salt
• 1 1/2 cups (370 g) finely chopped walnuts
• crackers

Ingredients:

• 1 pound 9480 g) ground beef
• 4 oz (120 g) chopped green chilies
• 8 oz (240 g) cream cheese,cut into cubes
• 1/4 teaspoon freshly ground cumin
• 1/4 teaspoon chili powder
• 3 tubes (8 oz (240 g) each) refrigerated crescent rolls