Caramel Apple Cheesecake Bars

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened



Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract



Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg




Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.



In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.



In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!



Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened



In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Mrs. Boat Oatmeal Peanut Butter Blocks

This recipe is from a group.  The group wax waxing poetic about the school lunches that used to be at Cherry Hill Elementary and this recipe came up.  They also mentioned a favorite meal was chili and a sugar doughnut.  You sure wouldn't find that nowa days. School lunch sure has gone down hill.  

1/2 c butter
1/2 c white sugar
1/2 c brown sugar
CREAM TOGETHER AND BLEND IN THE FOLLOWING:
1/2 t baking soda
1/4 t salt
1/2 t vanilla
1 egg
1/3 c peanut butter
STIR IN:
1 c flour
1 c quick oats
SPREAD IN A 9 X 13 INCH PAN; BAKE AT 350 DEGREES FOR 20 MINUTES.
Sprinkle with 1 6-ounce pkg chocolate chips and let stand 5 minutes.
SPREAD CHIPS EVENLY AND FROST WITH:
1/2 c powdered sugar
1/4 c peanut butter
2-3 T cream

Corned Beef

So the same girl, MaryRuth also posted on how to make Corned Beef and Cabbage. I've been trying to find some good directions for it for a while. My mom just tells me it's simple. I know, but what do I do? So MaryRuth wrote it down. I would kiss her if I could. I wonder if she's Irish?

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. 2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. 3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

My notes:
• Add a can of beef broth for extra flavor

• Put the beef in the crock pot, cover with water and cook on high for 6 hours… when the meat is done and its time to cook the vegetables dump all the liquid and meat from the crock pot in to a pan on the stove… bring to a boil and then dump in the potatoes and carrots and cook for ten minutes and then add the cabbage and cook for another 10 minutes… adjust as needed.

Cinnabon Cinnamon Rolls

Dough:
2 packages active dry yeast (1 Tbsp. per packet)
1 cup warm water (105-115 degrees F)
2/3 cup sugar, PLUS
1 tsp. sugar
1 cup warmed milk
2/3 cup butter
2 tsp. salt
2 eggs, slighly beaten
7 cups flour, or more if needed

Filling:
1 cup melted butter, divided
1 3/4 cup sugar, divided
3 Tbsp. cinnamon
1 1/2 cup chopped walnuts, optional
1 1/2 cup raisins, optional

Cream Glaze:
2/3 cup melted butter
4 cups powdered sugar
2 teaspoons vanilla
6 Tbsp. hot water, more as needed.

Directions:
In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs;

Brownie Refrigerator Cake

Ingredients:
1 box brownie mix
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup

Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

Easy Cream Cheese Cupcakes

2 packages (8 ounces) cream cheese
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
2 eggs
1 teaspoon vanilla extract
14 -18 vanilla wafers
1 can cherry pie filling
You will also need: mixing bowl, electric mixer, measuring cups and spoons, cupcake liners and cupcake baking pans.

DIRECTIONS
Preheat oven to 375°F.
In a mixing bowl, mix cream cheese and sugar until creamy using an electric mixer.
Add eggs and vanilla. Then, mix well.
Place liners in baking pans. Put 1 vanilla wafer in each cupcake liner. Put 2 tablespoons of mix on top.
Bake in preheated oven for 15-20 minutes or until tops are lightly brown. Let cool.
Put 1 tablespoon of cherry pie filling on top and serve.

Rolo Brownie Bites with Caramel Cream Cheese Frosting

I need people to stop posting these pictures to facebook.  It's making me hungry.

Ingredients:
* 1 box fudge brownie mix plus necessary eggs, oil & water per package instructions (or your favorite homemade recipe)
* 24 Rolo candies (plus extras for the cook’s snack) :)
* 4 Tbs. butter, softened at room temperature
* 4 oz. cream cheese, softened at room temperature
* 2 Tbs. caramel sauce
* 1 cup confectioners sugar

Directions:
- Remove all the wrappers and refrigerate the Rolo candies, eat some. Pre-heat oven to 325F.
- Prepare brownies according to package directions. Grease the Pampered Chef Mini-Muffin Pan with cooking spray or use mini-cupcake papers and using Small Scoop, fill each cup 3/4 full (one scoopful) with batter.
- Bake for 15-20 minutes until a toothpick inserted comes out clean.
- Remove from oven and immediately press a Rolo, smaller side down, into the center of each brownie bite until the top of the Rolo is even with the top of the brownie bite. Cool for a couple of minutes then carefully remove the brownie bites from the pan to a cooling rack. Allow to cool completely.

To make the frosting, whip the butter and cream cheese together until smooth. Add the caramel sauce and blend. Add the confectioners sugar and whip until creamy and smooth. Fill the Easy Accent Decorator and using the open star tip, pipe the frosting onto the top of each brownie bite. Chill in the refrigerator to set the frosting a bit before serving.

Ricotta Cookies

I am exploring a new food blog.  Because that is fun for me.  But I found these and I would like to try them.  I found them on vittlesandbits.blogspot.com.

Ingredients:
2 cups sugar
1 cuo butter, softened
2 cups ricotta cheese
2 tsp. vanilla extract
2 eggs
4 cups flour (anything that calls for 4 cups has to make a lot!)
2 Tbsp. baking powder
1 tsp. salt
1 1/2 cup powdered sugar
3 Tbsp. milk
1 tsp. vanilla extract

--Preheat oven to 350 degrees.  On low, beat butter and sugar until blended.  Then increase speed to high and beat until light and fluffly (about 5 more minutes).

On medium, beat in ricotta, vanilla and eggs until combined.

Reduce speed to low and add flour, baking powder and salt.  Beat until dough forms.

One tablespoon at a time, either drop cookies onto greased sheet or form them into balls.  (Balls are a little easier to ice later because they don't have pointy edges.)

Bake 12-15 minutes until lightly golden. Cookies will be soft.

Cool completely on rack.

Prepare icing by combining sugar , milk and vanilla until smoot.  Food coloring can be added to glaze if you prefer colored icing (I don't.)

Glaze cookies, and decorate with sprinkles if desired.  Put back on rack to dry.  (No sprinkles either. I just want the cookie and glaze.)

Strawberry Cheesecake Cupcakes

1 box white cake mix
3 eggs
1 cup milk
1 tsp. vanilla extract
1 pkg. (8-oz) cream cheese, softened
1 cup sugar
2 cups whipped topping
1 cup sliced strawberries, for garnish

--Mix together cake mix, eggs, milk and vanilla.  Pour batter in paper liners and fill 3/4 full.

Bake at 350 degrees for 15-18 minutes or until cake springs back when touched lightly.  Remove from pan and allow to cool compeltely.  Cut top portion off and set aside to make a small cavity in each pucake.

In large mixing bowl, cream together sugar, cream cheese and whipped topping.  Spoon filling into each hole in the cupcake, gently replaing the top of the cake to seal.

Frost and garnish with strawberries.

Frost with whipped cream

Double Fudge Cupcakes

1 box chocolate cake mix
3 eggs
1 cup heavy cream (for half and half)
1 cup semi-sweet chocolate chips, melted
1 cup semi-sweet chocolate chips

--Mix together cake mix, eggs and cream.  Fold in melted chocolate chips and regular chips.

Pour batter into paper-lined cups and bake at 350 degrees for 15-18 minutes or until cupcakes spring back when lightly touched.  Place on a rack and cool completely.  Frost when cool.

Frost with: Chocolate Buttercream (in Burnt Almond Fudge Recipe)
or
Chocolate Ganache (in chocolate trifle recipe)

Burnt Almond Fudge Cupcake

I really need to return this recipe book, but I can't stop myself.  This is one someone else wanted to try and it was amazing.  So good.

1 box dark chocolate cake mix
2 eggs
1 cup half and half
1 tsp almond extract
2 cups chocolate chunks or chocolate chips
1 cup slivered almonds, roasted

--Combine cake mix, eggs, half and hald and extract.  Fold chocolate chunks and roasted almonds into batter.  Pout into paper liners and fill 3/4 full.

Bake at 350 degrees for 15-19 minutes or until cake springs back when slightly touched.  Remove from oven and cool on a wire rack.

Chocolate Buttercream Frosting:
(you can also do the Chocolate Ganache from the Trifle Cupcakes)

8 Tbsp. (1 stick) butter, room temperature
1/3 cup cocoa
3 3/4 cup powdered sugar, sifted
3-4 Tbsp. milk or cream
2 tsp. vanilla extract

--Beat butter in a large mixing bowl until light and fluffy, about 30 seconds.  Stop mixer before adding cocoa.

Add cocoa, sugar, 3 Tbsp. milk or cream and vanilla extract.  Bat frosting starting on slow speed and add up to 1 more Tbsp. milk or cream if frosting is too thick.

Chocolate Raspberry Trifle Cupcakes with Whipped Cream

All of my cupcake recipes are from the same book.  I sat down and read some hints about cooking these recipes.  On thing I read that helped A LOT, is that each cupcake should have 1/4 of batter in it before you cook it.    I went and purchased a muffin scoop that help a 1/4 cup.  You will NOT get 24 cupcakes.  You will get between 12-18.  It's worth it to fill the liners and not skimp.

I think this is my favorite of the cupcake recipes.  It is very decadant.

Ingredients:
1 box chocolate cake mix
1(4-oz.) package pudding powder  ( I ended up buying a large box of instant vanilla pudding and measuring out 4-oz of the powder. It worked great!)
2 eggs
1/2 cup milk
1 recipe chocolate ganache
1 recipe whipped cream
1 cup raspberries for garnish

--Mix together cake mix, pudding powder, eggs and milk.  Pour into paper liners and fill 3/4 full.

Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched.  Remove from the oven and cool on wire rack.

Frost with chocolate ganache and whipped cream and top with raspberries.

Chocolate Ganache Recipe

1 cup heavy whiping cream
12-oz semi sweet chocolate chucks or chips

-Heat cream in a saucepan until it comes to a boil.
Remove from heat and pout over chocolate in a mixing bowl.  Stir to mix together.  You can pour it over your cakes warm, or allow it to cool slightly and be spread like frosting.

Whipped Cream

2 cups heavy cream
1/4-1/2 cup powdered sugar (depending on preference)
(I also added a small package of unflavored gelatin to keep the cream together better.)

--Pour cream into large mixing bowl and start mixing at low speed.  Gradually increase speed until cream thickens and soft peaks form.

Turn off mixer and add sugar.  Start slowly again to avoid messes.  Beat until stiff peaks form.

The stiffer the cream the easier it is th frost cupcakes.  Keep refrigerated.