Mini Cherry Cheesecakes

Ingredients
8 average graham cracker(s), mashed into crumbs
2 Tbsp reduced-calorie margarine, melted
4 oz fat-free cream cheese
4 oz light cream cheese
2 Tbsp fresh lemon juice
2 large egg white(s)
1 tsp vanilla extract
1/3 cup sugar
20 oz light fruit pie filling, cherry, warmed

Instructions
Place 12 cupcake liners in a cupcake pan. Combine graham cracker crumbs and margarine; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently. Refrigerate until ready to fill. Beat cream cheeses until fluffy and add lemon juice, egg whites, vanilla extract and sugar; beat until smooth. Spoon cream cheese mixture evenly into crumb cups. Bake at 375°F for 15 minutes. Cool. Top each cheese cake with 1 tablespoon cherry pie filling.

CHEESE POTATO BAKE

Ingredients:-
6 medium potato
8 ounces cheddar cheese, grated
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 teaspoon salt
1/4 cup cooking oil, or as needed*

Method
Wash potatoes but do not peel. Cut into 1/8-inch slices. Lay on greased cookie sheet, overlapping one another until full. Sprinkle grated cheese over potatoes then sprinkle with the garlic salt, pepper and salt. Pour cooking oil over all. Put in 350 F. oven and cook until cheese is melted and potatoes are done. Serve hot. Cook about 20 minutes or more.
Serving Size: 6

YAM WOON SEN (Thai Glass Noodles Salad)

Ingredients
 75g glass noodle (tang hoon), soaked and drained
 100g chicken breast meat, steamed and shredded
 100g prawns, shelled and scalded
 25g shallots, thinly sliced
 1 big onion, thinly sliced
 2 stalks coriander leaves, chopped

 Sauce:
 2 tbsp pounded fresh chilli
 1 galangal flower (bunga kantan), thinly sliced
 2 tbsp lemon juice
 1 tbsp fish sauce (nampla)
 1 tsp sugarGarnishing:
 Lettuce leaves
 Mint leaves

MethodMix cooked prawns and shredded chicken meat in a salad bowl. Add in the glass noodles and the rest of the ingredients. Toss well then dish onto a bed of lettuce leaves. Garnish with mint leaves.

Biskut Coco Pops

Ingredients A:
4 cups Kellogs CoCo Pops
2 tablespoon of full cream milk powder
1 1/2 cup sugar powder
1 cup of dry coconut
1 teaspoon of vanilla essence/vanilla powder
Raisin (optional)

Ingredient B:
1 pkt Tulip Chocolate Coating ( Chocolathier) (Pkt is in pink wrapper)

Method:1.
Mix all the ingredients A in a bowl
1. Melt the Tulip Chocolate Bar in a pot.
2. Then pour the melt chocolate and mix thoroughly.
3. Scoop the mixture and put in small paper cups.
4. Place in the fridge for about 5 mins or so until the chocolate mixture is hard.
5. Place in an tight container.**
Raisins is optional because some kids do not like raisin so it's up to you....