Wednesday, January 16, 2013

Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars
  • 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
  • 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
  • Drizzle:
  • 1/2 cup caramel topping for drizzling after baked
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
  5. For the streusel topping: 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.
  6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.


Cheesy Bread Pulls

Cheesy Bread Pulls recipe
Recipe from KRAFT

what you need

 round or oval sourdough bread loaf (1 lb.)
pkg.  (8 oz.) KRAFT Colby Jack Cheese Slices with a TOUCH OF PHILADELPHIA
slices  cooked OSCAR MAYER Bacon, crumbled
cup  butter, melted
Tbsp.  KRAFT Zesty Italian Dressing
 green onion, thinly sliced
cloves  garlic, minced

make it

HEAT oven to 350ºF.
USE serrated knife to make vertical cuts, 1 inch apart, in top of bread loaf, being careful to not cut through to bottom of loaf. Turn bread 1/4 turn; repeat cuts.
CUT each cheese slice into thirds; press into cuts in bread along with the bacon. Place loaf on large sheet of foil.
MIX remaining ingredients; drizzle over bread. Wrap bread with foil; place on baking sheet.
BAKE 25 min. or until heated through, unwrapping bread after 15 min.

kraft kitchens tips

Enjoy this warm, cheesy bread but remember to keep tabs on portions.
Prepare as directed, using KRAFT Pepper Jack Cheese Slices with a TOUCH OF PHILADELPHIA and substituting 1 can (4 oz.) chopped green chiles, drained, for the crumbled cooked bacon, and 2 Tbsp. chopped fresh cilantro for the green onions.
Prepare as directed, using KRAFT Monterey Jack Cheese Slices with a TOUCH OF PHILADELPHIA and substituting 1 chopped seeded tomato for the crumbled cooked bacon, and 2 Tbsp. chopped fresh basil for the green onions.

Tuesday, January 15, 2013

Chicken Tortilla Soup

Chicken Tortilla Soup:
1 large onion
2 cloves garlic
1/2 med green pepper
2 T oil
15 oz tomato puree (I use the chili ready tomatoes)
4 c chicken broth (or I substitute water and bouillon)
1 T Jalepenos (I usually omit this because I never have them on hand)
1 t worcherstershire sauce
1 t sugar
1/2 t salt
1 t chili pwdr
1/4 t pepper
1/4 c flour
1 lb chicken (cooked and cubed)
1 c milk
1/4 c sour cream
8 oz Velveeta
3-4 tortillas

1. Saute onion, garlic, gr pepper and oil.

2. Add tomato, chicken broth, jalepenos, worchestershire sauce, sugar, chicken, and other seasonings.  Bring to a boil. 

3. While soup is cooking, but tortillas into small bite size strips and lay on a cookie sheet. Bake for 10 minutes on 350, or until they start to brown and are crispy.  Once finished, put them in a bowl and set them aside. 

4. Mix flour and milk well and slowly add to soup. Stir frequently to avoid scorching.

5. Slowly add the Velveeta. Continue stirring. Once cheese is melted, add sour cream and serve immediately 
with tortilla pieces used as topping for individual servings.

Monday, January 14, 2013

Sausage Cheddar Balls (Without Bisquik)

Don't have Bisquick?  Here's a recipe for Sausage Cheddar Balls from Scratch!

1 1/4 c flour
1/2 t salt
1/4 t pepper
1/2 t cayenne pepper
1 1/2 t baking pwdr
2 c grated cheddar
1 lb breakfast sausage (cooked)
1/2 large yellow onion, grated on large holes of box grater
3 T marg (melted)

Preheat over to 400 degrees.  In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder.  Add cheddar and toss to coat.  Add sausage, onion, and margarine.  With your hands, mix until well combined and roll mixture into 1 inch balls.  Place balls, 1/2 inch apart, on a parchment-lined baking sheet.  Bake until balls are golden and cooked through, 25 minutes.  Makes 45.

Recipe Courtesy of Everyday Foods.

Sunday, January 13, 2013

Soft Pretzels

1 pkg yeast
1-1/3 c warm water (105-115 degrees)
1 T sugar
1/2 t salt
3-1/2 to 4 c flour
1 egg
1 T water
2 T course salt

1. Preheat over to 425. Grease 2 large baking sheets. In large bowl, sprinkle yeast over warm water. Stir until blended and yeast is dissolved.  Water temp should be between 105 and 115. Gradually stir in sugar, salt, and enough flour to form a soft sticky dough.

2. Turn dough onto a well-floured surface and knead 5-7 minutes, until dough is smooth and elastic.  Dough should not stick to hands or surface.

3.  Cut dough in half, then cut each half into 6 equal pieces. With floured hands, roll one piece of dough back and fourth between hands until you form a rope. Place rope on baking sheet and cross the left side of the rope over to the middle of the rope, creating a loop.  Then fold the right side of rope over the first loop to form a pretzel.

4.  Continue with remaining dough pieces, placing pretzels 3 inches apart on baking sheet . Enlarge holes in pretzels by inserting thumb and index finger into holes. This will prevent them from completely closing during baking.  In small bowl, mix together egg and water.  Brush on pretzels.  Sprinkle with salt.  Bake 15-20 minutes or until golden brown.  Serve warm!

I made these in High School, so they are pretty easy!

Friday, January 11, 2013

Spinach Artichoke Dip

1 can (14 oz) artichoke hearts, drained, finely chopped
1 pkg (10 oz) frozen spinach, thawed, drained
3/4 c grated parmesan cheese
3/4 c mayo (NOT miracle whip)
1/2 c mozzarella cheese
1/2 t garlic powder

Mix all ingredients until well blended.  Bake in 9 inch pie plate or shallow baking dish for 20 min at 350.

Thursday, January 10, 2013

Cheeseburger Chowder (or Taco Soup)

1 pound ground beef, browned and drained
2 cups cubed potatoes
1/2 c chopped celery
1/4 c chopped onions
2 T chopped gr peppers
1 T beef bouillon
2 and 1/2 c milk
3 T flour
1 c shredded cheddar cheese or velveeta
2 T taco seasoning (optional)

Place vegetables into soup pan along with bouillon. Boil until vegetables are Very tender.  Add ground beef.  In separate bowl, mix together milk and flour.  Add to soup and cook until thickens.  Add cheese and stir until melted.  If desired, add taco seasoning.

Wednesday, January 9, 2013

Sausage Cheese Balls

3 cups bisquick mix
1 lb bulk pork sausage
4 cups shredded cheddar cheese
1/2 c grated parmesan cheese
1/2 c milk
1/4 t rosemary
1/4 t parsley flakes
1/2 t garlic powder

Barbecue sause for dipping if desired

1.  Heat oven to 350. LIghtly grease bottom and sides of 15x10x1 inch pan
2. Stir together all ingredients except sauce, using hands or spoon. Shape mixture into 1" balls.  Place in pan.
3. Bake 20-25 minutes or until brown.  Immediately remove from pan.  Serve warm with sauce for dipping.