Caramel Apple Bars

Caramel Apple Bars

1/2 C cold butter, cubed
1 pouch ( 1lb. 1.5 oz.) Betty Crocker Oatmeal Cookie Mix
1 egg
1 C firmly packed brown sugar
1 C  peeled and finely chopped apple ( i prefer Jonagold)
3/4 C caramel topping
1/4 C flour

Spray a 9"X13" pan with a vegetable cooking spray

In a large bowl, cut butter into cookie mix using a pastry blender or 2 forks
Stir in egg until mixture is crumbly

Reserve 1/2 C cookie mixture
Press remaining cookie mixture into bottom of pan
Bake at 350 degrees for 15 minutes
Sprinkle apple evenly over crust

In a small bowl, mix caramel topping and flour
drizzle over apples

Spread reserved cookie mixture over apples
Bake at 350 degrees for 20 - 25 minutes
Cool 2 hours
cut into 9" X 4" rows

Enjoy!
Peace in the Kitchen!

Pumpkin Streusel Cheesecake Bars

Pumpkin Streusel Cheesecake Bars:

Cookie Base:
1 pouch (1 lb. 1.5 oz.) Betty Crocker Oatmeal Cookie Mix
1/2 C crushed gingersnap cookies
1/2 C chopped pecans
1/2 C cold butter

Filling:
2 packages (8oz. each) cream cheese, softened
1 C sugar
1 C canned pumpkin ( not pie filling)
2 TBS flour
1 TBS pumpkin pie spice ( my homemade recipe is under Tips,Hints and More on the blog)
2 TBS heavy cream
2 eggs

Toppings:
1/3 C Chocolate Topping ( store bought in a jar)
1/3 C Caramel Topping (store bought in a jar)

In a large bowl, stir together:
cookie mix
crushed gingersnap cookies
pecans
Cut in butter using a pastry blender or 2 forks, until crumbly
Reserve 1 C of the mixture for topping

Press remaining mixture in the bottom of an un greased 9"X13"pan
Bake at 350 degrees for 10 minutes
Cool 10 minutes

In a large bowl, beat together cream cheese and sugar with an electric hand mixer on medium speed until smooth
Add remaining filling ingredients
Beat until well blended
Pour over warm cookie base
Sprinkle with reserved topping

Bake at 350 degrees for 35 - 40 minutes or until center is set
Cool 30 minutes
Refrigerate 2 hours

Before serving, drizzle with chocolate topping and then caramel topping

Cut 6 rows x 4 rows
Store covered in refrigerator

Enjoy!
Peace in the Kitchen!

Pumpkin Cheesecake with Ginger-Walnut Crust

I know this sounds like a Holiday recipe, and it is...... but it's never too early for me to plan a Holiday menu. I'll serve this at Thanksgiving.

Pumpkin Cheesecake with Ginger Walnut Crust:

• 4 oz gingersnap cookies (20- 1 3/4-inch cookies)
• 1 C walnut halves, divided
• 4 teaspoons canola oil
• 12 oz. cream cheese 
• 1/2 C granulated sugar
• 1/2 C packed dark brown sugar
• 2 tsp  pumpkin pie spice ( my homemade recipe can be found under Tips, Hints and More on the Blog) I keep it in a jar in the pantry.
• 3 large eggs
• 1 TBS vanilla extract
• 1 16-oz container cottage cheese 
• 1 15-oz can unseasoned pumpkin puree

1. Preheat oven to 325°F. Spray a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan, bottom and sides, with heavy-duty foil to help keep the water bath from leaking into the cake. Put a kettle of water on to boil for the water bath.
2. Blend cookies and 1/3 cup walnuts to a fine meal in a food processor. Drizzle in oil and process, scraping the sides as needed, until the crumbs are evenly moistened. Press the crumb mixture firmly into the bottom of the prepared pan. Place the pan in a roasting pan and set aside. Clean the food processor.
3. Beat cream cheese, granulated sugar, brown sugar and pumpkin pie spice in a large bowl with an electric hand mixer on medium-low speed until the spice is incorporated. Increase speed to medium-high and beat until completely smooth, scraping down the sides occasionally. Add in eggs one at a time, scraping down the sides occasionally. Add vanilla.
4. Process cottage cheese in a food processor until completely smooth and creamy, about 2 minutes, scraping down the sides once. Gradually beat the cottage cheese and pumpkin puree into the cream cheese mixture on medium speed with a hand mixer. Scrape down the sides and beat a final time to make sure no streaks remain. Pour the batter into the crust.
5. Pour enough boiling water into the roasting pan to come 1 inch up the side of the springform pan to create a hot water bath for the cake. Carefully transfer the roasting pan to the oven. Bake the cheesecake until it’s set around the edges but the center still jiggles slightly, 1 1/2 to 1 3/4 hours.
6. Remove the roasting pan from the oven. Let the cake cool in the water bath until the water is room temperature. Coarsely chop the remaining 2/3 cup walnuts. Toast them in a dry skillet over medium-low heat until fragrant, 3 to 5 minutes. Remove the pan from the water bath. Remove the foil. Sprinkle the walnuts on the top of the cheesecake.  Refrigerate, uncovered, at least 4 hours. Cover and refrigerate overnight if desired.

Enjoy!
Peace during the Holidays!

Fruit Bars

Fruit Bars

Base:
2 pouches (1 lb. 1.5 oz. ea.) Betty Crocker Sugar Cookie Mix
1 C butter, softened
1/2 tsp almond extract
2 eggs

Filling:
1 can (21oz.) can of cherry pie filling or your favorite flavor

Glaze:
1 C powdered sugar
1 TBS milk
1/4 tsp almond extract

Spray a 9"x 13" pan with vegetable cooking spray

In a large bowl, stir:
base ingredients until soft dough forms
Press half of the dough in the bottom of the pan

Spread pie filling over the dough
Drop remaining dough  by  teaspoonfuls over the filling

Bake at 350 degrees for 45 - 50 minutes
Cool 10 minutes

In a small bowl, stir glaze ingredients until smooth
If necessary add additional milk (1 tsp at a time) until thin enough to drizzle
Drizzle glaze over warm bars
Cut 6 rows X 4 rows

Store in an airtight container

Enjoy!
Peace in the Kitchen!

Double Chocolate Rocky Road Bars

Double Chocolate Rocky Road Bars

1 pouch (1 lb. 1.5 oz.) Betty Crocker Double Chocolate Chunk Cookie Mix
1/4 C vegetable oil
2 TBS water
1 egg
1/2 tub ( 16oz.) Betty Crocker Rich and Creamy Chocolate Ready-to-Spread Frosting ( 1 C )
1/3 C miniature marshmallows
1/2 C crushed pecans


Stir together in a medium bowl with a spoon:
cookie mix
oil
water
egg

Press into an un greased  8"x 8" pan
Bake at 350 degrees for 20 - 25 minutes, or until set
Cool 30 minutes

Stir together frosting and marshmallows
Spread evenly over bars
Sprinkle with pecans

Cut 4 rows x 4 rows

Enjoy!
Peace in the Kitchen!

Peanut Butter Bar Cookies

The majority of these recipes are adapted or inspired by Betty Crocker and Pillsbury.

Cookie base:

1 pouch (1lb 1.5 oz.) Betty Crocker Peanut Butter Cookie Mix

3 TBS vegetable oil

1 TBS water

1 egg

Filling:

1/2 C light corn syrup

3 TBS butter, softened

3 TBS peanut butter

1 TBS + 1 1/2 tsp water

1 1/4 tsp vanilla

dash of salt

3 1/2 C powdered sugar

Caramel Layer:

1 bag (14 oz.) caramels, unwrapped

2 TBS water

1 1/2 C dry roasted peanuts

Topping:

1 bag (11.5oz) milk chocolate chips ( 2 cups)

Spray a 9"x13" pan with vegetable cooking spray

In a large bowl, stir cookie base ingredients until soft dough forms

Press dough in bottom of pan

Bake at 350 degrees for 15 minutes

Cool 30 minutes

In a large bowl, beat filling ingredients except powdered sugar, with an electric hand mixer on medium speed until creamy and smooth

Gradually beat in powdered sugar until well blended ( it will be thick) 

Press filling over cookie base

Refrigerate while preparing caramel layer

In a 2 quart saucepan, heat caramels + 2TBS water on low heat.

Stir constantly until melted.

Stir in peanuts

Spread evenly over filling 

Refrigerate 15 minutes

In a small microwavable bowl, microwave the chocolate chips uncovered 1-2 minutes, stir once until melted

Spread evenly over caramel layer

Refrigerate 1 hour

Cut 9 rows by 4 rows

Store covered at room temperature

Enjoy!

Peace in the Kitchen!

Asparagus and Herb Tart

I previously posted:

Asparagus Quiche
Asparagus and Hard Boiled Egg Casserole
Asparagus Bread Pudding
Provencal Cream of Asparagus Soup

They are all considered Best of the Best Recipes.

Here's one more to add to the list.
My wife recently bought the perfect rectangular Asparagus Tart Pan.

Asparagus and Herb Tart:

Crust:
7 TBS cold butter, cubed
1 1/4 C flour
1 egg yolk

Filling:
1 dozen spears of asparagus ( in a pot or skillet, boil just until tender, about 5 minutes)
Remove , drain and set aside

1 1/4 C heavy cream
2 eggs
2 TBS of your favorite fresh herbs, chopped ( thyme, rosemary, tarragon or  herbes de provence)

Cut butter into flour with a pastry blender of 2 forks, until crumbly and pea sized bits are formed.
Add egg yolk + 1-2 TBS ice water

Roll out dough to fit the pan you have, either a 9 inch round or a 6x16 rectangle.
place it in the pan and leave an overhang for now
Pearce  dough with the tines of a fork
Refrigerate for 30 minutes

Remove overhang with a rolling pin by running it over the top of the pan
Place on a baking sheet and bake at 400 degrees for 15 minutes.
Remove from oven  and leave the pan on the baking sheet , reduce heat to 350 degrees

In a small bowl, whisk together the cream and eggs
Stir in herbs
Season with salt and pepper

Lay the asparagus spears, alternating the tips, in the tart pan

Pour the egg mixture evenly over the asparagus to coat well

Bake at 350 degrees for 40 minutes

Enjoy!
Peace in the Kitchen!