Caramel apple cheesecake bars by Margaret Mayo

Caramel apple cheesecake bars

Ingredients

2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Directions
Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 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 30 minutes, or until filling is set. Drizzle with caramel topping.

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.

Yield: approximately 3 cups

Read more at: http://www.foodnetwork.com/recipes/paula-deen/caramel-apple-cheesecake-bars-with-streusel-topping-recipe/index.html?oc=linkback

Cheddar Jalapeño Smashed Potatoes by Lindsay Butler

Cheddar Jalapeño Smashed Potatoes

A mexican twist on a classic

serves abt 10

Ingredients:
2 lbs baking potatoes (abt 6 med- large potatoes)
3 T flour [or alternative]
1 c milk
1 c sour cream
1 jalapeño pepper, chopped
1 c cheddar cheese

Directions:
Heat oven to 350F. Peel & slice potatoes. Cook potatoes in boiling water in saucepan 20 min or til tender; drain. Smash/ mash potatoes.  Whisk flour and milk in large bowl. Stir in sour cream and peppers and half of the cheese. Add potatoes; stir to coat. Pour into 2 qt casserole sprayed w/ non-stick spray; top w/ the rest of the cheese. Bake 25-30 mins or till heated through.

Feta burgers by Jessica Christensen

Feta burgers


1 pound ground turkey
1/4 cup feta cheese
1 tablespoon fresh parsley chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon Worcestershire sauce
One clove of garlic minced
Seesaw and fresh cracked pepper to taste

Mix above, make hamburger patties, Grill. Add red pepper strips and a bun.

Bacon & cream cheese crescent rolls by Jessica Christensen

Ingredients

4	ounces cream cheese, softened
1/4	cup real bacon pieces
2	tablespoons onion, chopped
1/8	teaspoon ground black pepper
1	package (8 ounces) refrigerated crescent roll dough

Directions

1. Preheat oven to 375°F. In Small Batter Bowl, combine cream cheese, bacon, onion and black pepper; mix well.
2. Unroll crescent dough; separate into 2 rectangles on Cutting Board. Press perforations together to seal. Spread cream cheese mixture on each rectangle using All-Purpose Spreader. Starting at longest side, roll up each rectangle, jelly-roll fashion; press seams together to seal.
3. Cut each roll into 16 slices using Serrated Bread Knife. Place slices, cut side down, on flat Baking Stone. Bake 15-17 minutes or until golden brown. Serve warm.

Yield: 32 appetizers

Apple Nut Ring by Roxanne Worden

Apple Nut Ring


Ingredients:
2 packages (7.5 ounces each) refrigerated buttermilk biscuits
2/3 cup sugar
1 tablespoon ground cinnamon
1/4 cup butter or margarine, melted
2 medium Granny Smith apples
1/3 cup chopped nuts

Directions:
1.  Preheat oven to 400°F. Separate biscuits. In Classic Batter Bowl, microwave butter on HIGH 30-45 seconds or until melted. Combine sugar and cinnamon. Dip biscuits in butter; roll in sugar mixture. Arrange biscuits in an overlapping circular pattern in Deep Dish Baker.

2.  Peel, core and slice apples using Apple Peeler/Corer Slicer. Cut slices in half crosswise with Utility Knife. Place an apple slice between each biscuit and around outer edge of baker. Grate nuts using Deluxe Cheese Grater fitted with coarse grating drum. Mix nuts with any remaining sugar mixture; sprinkle over top.

3.  Bake 25-30 minutes or until biscuits are deep golden brown. Serve warm using Mini-Serving Spatula.

Yield:  10 servings or 20 sample servings

Nutrients per serving:  Calories 230, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 12.5 mg, Carbohydrate 38 g, Protein 3 g, Sodium 50 mg, Fiber 1 g

Cook's Tips:  Pantry Korintje Cinnamon can be substituted for ground cinnamon, if desired.

(C)The Pampered Chef, Ltd. 2013

Caprese Skewers by Laura Hromsco

Caprese Skewers
Thread toothpicks with grape tomato, piece of basil, bite-sized piece of mozzarella. Drizzle with Balsamic Vinegar before serving. Enjoy!

Traditional Istanbul Simit by Aysegul Abay

Traditional Istanbul Simit (Savory roll covered with sesame seed)

2 1/2 cups of warm water 2 teaspoons of active dry yeast 1 tablespoon of salt 2.2 lb of bread flour 1/2 cup of grape molasses 1/2 cup of water 1 tablespoon of flour 1 package of roasted sesame (1/2 lb or more)

Preheat oven to 450 degrees. Spray a pan with nonstick cooking spray. Pour warm water into your kneading bowl and add yeast. Let it rise for ten minutes, add 1 tablespoon salt then the flour gradually, knead the mixture until you get a smooth dough texture. Cover the bowl with aluminum foil and let the dough rest at least half an hour in a warm place. Whisk 1/2 cup of grape molasses, 1/2 cup of water and 1 tablespoon of flour together in a deep bowl, pour a package of sesame into a flat pan. After resting and rising take two walnut big of pieces from your dough and put them into stick shape. Thinner is better if possible. Then take two dough sticks, twirl them and make a spiral, bond two edges together. (So you are gonna have a hoop ) First dip the hoop into the water-molasses mixture gently and then dip into the sesame, all sides of the hoop must be covered with sesame. Repeat the process until you are out of dough, although it depends on size of pieces you grab, this amount of dough allows you to make 9-10 hoops generally. Place the hoops gently in your pan, bake 15-20 minutes, do not overcook. By checking golden brown crust colour decide to bake 15 or 20 minutes. Transfer the pan to a plate, with a cup of tea, a piece of white cheese (or any kind of cheese you like), some olives in a nice virgin olive oil, a boiled egg, some cherry tomatoes and cucumber. And voila here is the traditional Turkish breakfast! You can have it anytime during the day :))

And also I want to give an easy dipping sauce recipe, it's called Tarator it matches 'simit' nicely. Grill two red bell peppers and two tomatoes, after grilling peel them and put in your blender, run your blender until you get nicely smooth texture. In a saucepan roast 1/2 cup of wallnuts then add 2 tablespoons of olive oil, add a piece of garlic, 1 tablespoon red pepper paste, 1 tablespoon tomato paste, 1 teaspoon salt keep whisking the mixture occasionally, then pour the grilled pepper-tomato puree into the saucepan, cook until thicken. Let it cool till room temperature add some chopped fresh thyme then it is ready for dipping.