Carmel Apple Cheesecake Bars with Streusel Topping

I made these to treat my co workers for my birthday. They were a hit. I was asked many times for the recipes. I caved and tasted a sliver of one. It was tasty.
I found this on the Internet. I think Paula Dean.
Crust
2 c. flour
1/2 c. brown sugar
2 cubes butter
Combine flour and brown sugar. Cut in butter. (I used Imperial). Press in bottom of a 9X13 pan that has been lined with foil. Bake 350* for 15 minutes.
Filling
2 pkg. cream cheese (I used low fat)
1/2 c. sugar
2 large eggs
1 tsp. vanilla ( I used Mexican)
In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time. Add vanilla. Pour over warm crust
Filling Part 2
3 apples (it calls for Granny Smith but green apples from our Golden Delicious worked great)
2 TB sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Peel, core and finely chop the apples. Combine with sugar and spices. Sprinkle on top of the cream cheese filling.
Streusel Topping
1 c. flour
1.c brown sugar
1/2 c. oats
1/2 c (1 cube) butter
Cut together and sprinkle on top of the rest of the great stuff.
Bake 250* for 30 minutes.
Top with 1/2 c. Carmel ice cream topping....oh no! I forgot to add the Carmel topping...but it still tasted great.

Apple Stuffed Turkey Breast

I am loving the crockpot. It is so nice to come home with a welcome of dinner already cooking. This recipe is from a Gooseberry Patch cookbook called Superfast Slow Cooker Recipes.
I have changed it to meet our needs.
1 1/2 c wild rice. I couldn't find just wild rice so I used Uncle Ben's Long Grain and Wild rice. I added the seasoning packet. I am going to try it plain next time.
2 apples peeled and chopped
1 small onion chopped
1/2 c dried cranberries
3 cups water
1 small turkey breast (it has to fit in the crockpot..duh)
Put wild, apples, onion and berries in a crockpot. Pour water over and stir. Put turkey breast on top. Cook on low 8 hours (or until done)
I am serving this at the Applekin Festival. Held on October 22, 2011. All day.

Easy As Apple Pie

I am trying new apple recipes. Yes, I cheated and tried these pies. They are great. Steve and I both liked the Sour Cream the best, but we will definitely be making both pies again.
Sour Cream Apple Pie with Streusel Topping
Filling:
1 c. sour cream
2/3 sugar
2 TB. flour
1/4 tsp. salt
1 tsp. vanilla
1 egg
3 c. peeled thinly sliced apples
1 9 in pie shell, frozen or chilled in the freezer at least 30 minutes

Topping:
1/2 c. brown sugar packed
1/3 c. flour
1/4 c. butter room temperature
1/2 tsp. cinnamon

Preheat oven to 400*. Beat together sour cream, sugar, flour, salt, vanilla and egg. (You can beat by hand, which I did.) Add apples, mixing carefully to coat well. Put filling into shell and bake at 400* for 25 minutes. Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake an additional 20 minutes. Let cool an hour before serving. Serves 8.

Yummy crunchy Caramel Apple Pie

Pastry for single crust pie...( I just buy the pastry from Pillsbury or Western Family)
1/2 c. sugar
3 TB. flour
1tsp. cinnamon
1/8 tsp salt
6 c. thinly sliced peeled apples

Crumb Topping
1 c. packed brown sugar
1/2 c flour
1/2 c. quick cooking rolled oats
1/2 c. butter

Final Topping
1/4 c. caramel ice cream topping
1/2 c. chopped pecans

In a large mixing bowl, stir together the sugar,flour,cinnamon and salt. Add apple slices and gently toss until they are well coated. Tranfer to pie shell.
For crumb topping: Stir together brown sugar, flour and oats. Using a pastry blender, cut in the butter until the topping resemble coarse crumbs. Sprinkle over apple mixture in pie. To prevent overbrowning while baking, cover edge of pan with foil. Bake at 375* for 25 minutes. Remove foil and bake 25 -30 minutes longer. (I actually raised the temp after 25 minutes to add the sour cream pie- it worked great). Remove from oven, Drizzle top with caramel topping and sprinkle with pecans. Cool on wire rack.

Chicken Pizza Packets

Lacey sent me this recipe. I haven't tried it yet, but she loved it. I plan on trying it soon.

1 pound boneless skinless chicken breasts, cut into 1 inch pieces
2 TB Olive Oil
1 small zucchini thinly sliced
16 pepperoni slices
1 small pepper, julienned
1 small onion, sliced
1/2 tsp. oregano
1/2 tsp basil
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp. pepper
1 c. halved cherry tomatoes (Mark's mom just used regular tomatoes. It tasted great!)
1/2 c shredded mozzarella cheese
1/2 c shredded Parmesan cheese

In a large bowl combine the first 11 ingredients. Coat 4 pieces of heavy duty foil, about 12 inches square with cooking spray. Place a quarter of the chicken mixture in the center of each piece of foil.Fold foil around mixture. Seal tightly. Grill covered over medium high heat for 15- 18 minutes or until juices run clear. (You could do it in the ove, just make sure to place a cookie sheet under it to catch the juices. Or if you are feeling adventurous.do it in the fire!) Carefully open each packet. Sprinkle it with tomatoes and cheeses. Seal loosely and grill 2 minutes more or until cheese is melted. Serves 4.

Meatball Soup

Super easy and sooo comforting last night. We will be using this one again. Prep time was uder 5 minutes.

1 bag frozen meatballs ( I used Italian Style)
1 bag frozen mixed vegetables. ( I am putting in two next time)
1 qt. of home bottled tomatoes or 2 cans diced Italian style tomatoes don't add spices if you use this.
2 cans 99% fat free chicken broth
1 tsp. basil'
1 tsp. oregano
(Home grown herbs are the best)
A sprinkle or two of Garlic salt
Combine in Crockpot and cook on low for 6 -8 hours.

Amazing Asparagus Chicken Casserole

Crock pot easy. This recipe was given thumbs up by the boys. Once again I will give it to you the way I make it.

4 c. (or 4 breasts) Cubed cooked chicken (I just boiled it)
2 cans Cream of Chicken Soup
1 lb. asparagus- snap in bite size pieces, cooked 3 minutes in microwave.
1/2 large can french fried onions
1/2 c water.

Combine it all in a Crock Pot. Stir. Cook on low 6 hours. Enjoy. It was great with a Spinach and Strawberry salad. I am fairly sure this is NOT diet, but I took a small portion and enjoyed it. The general vote is to keep this recipe.

Chicken Tortilla Soup- Diet Style

We tried this Crock Pot Soup tonight. I found it in a diet cookbook. Very good. No guilt. I did make some adjustments. Carter also insisted that we add a can of black beans. I rinsed them and added them about a half hour before it was served. If you are worried about the cheese and strips of tortilla...just don't garnish your bowl. We are keeping this recipe. I have put it down exactly as we made it (adding the beans later). The original recipe was about half this and had cilantro, avocado and lime that we didn't add. (Didn't have it and aren't sure we love it.)

Chicken Tortilla Soup

2 lb. Boneless skinless chicken breasts
1 qt + one 15 oz can diced tomatoes, undrained
2 can (4oz) diced green chilies, drained
1 can fat free chicken broth
1 medium onion chopped
2 cloves garlic, minced
2 tsp. Ground cumin
4 corn tortillas sliced into ¼ inch strips
Salt and pepper to taste
Shredded cheese
Place chicken in Crock Pot. Combine tomatoes with juice, chilies, broth, onion, garlic, and cumin. Pour over chicken. Cook 6 hours on low. Remove chicken and shred with forks. Return to Crock Pot. Adjust seasonings. Add more broth if needed. Bake tortilla strips in oven. I baked them about 12 minutes at 350*. They should be golden and crispy. Serve soup with shredded cheese and tortillas on top.