1. Preheat oven to 375 degrees F.
2. In a mixing bowl, cut cream cheese into biscuit mix until cornmeal consistency. Add enough milk to moisten.
3. Place dough-like mixture onto floured surface and knead 2 or 3 times. Don’t knead too much or your biscuits will be tough.
4. Roll dough to desired thickness using a rolling pin and cut out with round cookie cutter. Place biscuits on a greased cookie sheet and bake until golden brown, approximately 15 minutes.

1. Dip the rims of the champagne flutes in water. Dip again in the sanding sugar.
2. Divide Champagne between 2 glasses. Add half of both juices to each glass and top with orange liqueur.

To make the guacamole:

1. In a medium bowl, coarsely mash the avocado. Lightly mix in the onion, cilantro and the lime juice. Season the guacamole liberally with salt and pepper.

To make the chips:

1. Preheat oven to 400 degrees F.
2. Brush each tortilla lightly with oil. Slice the tortillas into 8ths. Using 2 baking sheets, distribute half the chips onto each sheet, making sure they are evenly spread out and not overlapping. (If the chips overlap they will not crisp in the oven.)
3. Bake on the top rack until golden and crispy, about 10 to 12 minutes. Remove from the oven to a serving bowl. Season with salt and serve immediately.

1. Combine all ingredients in a pitcher and pour into chilled champagne flutes.

1. Preheat a griddle or large skillet over medium heat.
2. In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle. For each pancake, add 1 tablespoon of batter to the griddle. Cook for 1 to 1 1/2 minutes each side until golden brown.
3. In a clean bowl, using an electric hand held mixer, beat the heavy whipping cream until thick. Add the sugar and vanilla. Continue whipping until the cream forms stiff peaks.
4. Top the pancakes with whipped cream and fresh blueberries.