Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars

Yield: 16 bars

Ingredients

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
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

Instructions

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.

Read more at http://www.the-girl-who-ate-everything.com/2010/09/caramel-apple-cheesecake-bars.html#8QtpO6QZdr93g8Zd.99

Caramel Brownies

OOEY GOOEY CARAMEL BROWNIESFound recipe at: Yesterday on Tuesday

• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 1/3 cup evaporated milk
• 1 (18.25 ounce) package chocolate cake mix
• 3/4 cup butter, melted
• 1/3 cup evaporated milk 
• 1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside.
Grease a 9×13 inch pan.
In a large bowl, stir together the cake mix, melted butter and 1/3 cup of evaporated milk by hand until dough holds together.
Press half of the dough into the prepared pan, reserving the rest.
Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven.
Bake for an additional 15 to 18 minutes in the preheated oven.
Cool in refrigerator to set the caramel before cutting into bars.

Oreo Truffle Brownies

Ingredients

• 1 box brownie mix (8x8 pan size) and ingredients called for on box
• 20 Oreo Cookies
• 4 ounces cream cheese
• 1 cup chocolate chips

Instructions

1. Bake brownies according to package directions, using foil to cover your pan for easy removal. Leave in pan and let cool completely. (The refrigerator can help speed up this process.)
2. Finely crush Oreo cookies in a food processor. Add cream cheese to food processor and pulse until mixture is combined and smooth. Spread over brownies and press to compact.
3. Melt chocolate chips in a microwave safe bowl. Spread evenly over Oreo truffle mixture using an offset spatula. Chill until hardened, remove from pan and cut into squares.

FOUND HERE: 

http://www.crazyforcrust.com/2012/01/oreo-truffle-brownies/http://www.crazyforcrust.com/2012/01/oreo-truffle-brownies/

Easy Chicken Flautas

Ingredients

• 1 1/2 c. shredded chicken (feel free to use leftover chicken or even canned chicken)
• 6 oz. cream cheese
• 1 c. shredded Monterey Jack cheese
• 1/3 c. salsa
• 1/4 tsp. cumin
• 1/2 tsp. chili powder
• salt and pepper to taste
• 10-12 flour tortillas (soft taco size)

Instructions

• Preheat oven to 400-degrees.
• Combine chicken, cream cheese, Monterey Jack cheese, salsa, cumin, chili powder, and salt & pepper in a medium-sized bowl. Mix together well.
• Evenly distribute chicken mixture over each tortilla, making a line down the middle of each tortilla and then rolling them up tight.
• Line a baking sheet with aluminum foil and spray with cooking spray.
• Place rolled up tortillas evenly spaced on the cookie sheet (seam side down) and spray cooking spray generously over the top.
• Bake for 10-12 minutes or until tortillas become golden-brown.

Cookie Salad

Cookie Salad

Ingredients

• 2 (3.4 oz) packages Vanilla Instant Pudding
• 2 cups buttermilk
• 12 oz. cool whip
• 1 (20 oz) can pineapple tidbits drained
• 2 (11 oz) cans mandarin oranges drained
• 1 packaged fudge striped cookies

Instructions

1. In a large bowl, stir pudding packages with buttermilk until well combined.
2. Fold in cool whip.
3. Stir in pineapple tidbits and mandarin oranges.
4. crumble cookies up into bowl (not too small) and stir into salad. Reserve a few cookie crumbs for garnish on top.

watermelon slushies

3 Cups watermelon (cubed and frozen)
1 banana (peeled, sliced, and frozen)
2 limes (use juice and zest)
2 TBSP agave nectar
1/2 cup water

1. Add frozen cubed watermelon, frozen banana slices, zest and juice from 2 limes, agave nectar and water to blender. Blend until smooth. Add more water if needed to keep the mixture flowing.

Chocolate Chip Cookie Dough Bars

Ingredients:

Cookie Dough:

1/2 c. unsalted butter, softened

3/4 c. packed light brown sugar

1 tsp. vanilla extract

2 c. all purpose flour

1 (14 oz.) can sweetened condensed milk

2 c. mini chocolate chips

Topping:

1 c. creamy peanut butter

2/3 c. milk chocolate chips

Directions:

1. In a large bowl, mix together butter and light brown sugar until light and fluffy (about 3 minutes).  Add vanilla extract and beat until combined.
2. With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined.  Gently fold in mini chocolate chips with spatula.
3. Line 8x8-inch pan with parchment paper.  Press the cookie dough into the pan (the cookie dough may be sticky, so lightly flour your hands).
4. Cover the bars with plastic wrap and refrigerate for 3 hours or overnight until firm.  
5. For topping, combine the peanut butter and milk chocolate chips in a microwave-safe bowl and heat until smooth.  Spread the mixture over the cookie dough bars.  Chill the bars for 1 hour or until topping is firm.  

Yield: 16 large bars