Dough:
1 cup flour
1/3 cup sugar
1/4 cup cocoa
1/2 cup cold margarine
2 Tbsp. cold water
Filling:
1 - 8 oz. cream cheese, softened
1/4 cup sugar
2 Tbsp. milk
1 tsp. vanilla
1 egg
1 can cherry pie filling
Directions:
1. In a small bowl, combine flour, sugar, and cocoa; cut in margarine
until crumbly. Gradually add water, toss with a fork until dough forms a ball. Shape into 24 - 1" balls and place in mini muffin cups; press dough into the bottom and sides of cup.
2. In a mixing bowl, beat cream cheese and sugar until smooth.
3. Beat in milk and vanilla; add egg; beat on low just until combined.
4. Spoon about 1 Tbsp. into each cup.
5. Bake at 325 for 15-18 min. or until set.
6. Cool on a wire rack for 30 min. before removing from pan.
7. Store in refrigerator until ready to serve; top with pie filling before serving.
1 - 8oz. can crushed pineapple, well drained
16 oz. cream cheese, softened
1/4 cup bell pepper, finely chopped
2 Tbsp. Onion, finely chopped
1 tsp. season salt
Directions:
1. Mix all ingredients above and shape into a ball.
2. Roll in 1 cup chopped pecans to coat.
3. Wrap in plastic wrap and chill.