Lemon Butter Green Beans with Cranberries, Walnuts and Feta

Ingredients

• 1 lb green beans, ends trimmed, cut into 1 1/2-inch pieces
• 3 Tbsp butter, diced into 1 Tbsp pieces
• 1 1/2 tsp minced garlic
• 1/2 cup walnuts, toasted and chopped
• 1/3 cup dried cranberries
• 2 tsp lemon juice
• Salt
• 1/3 cup crumbled feta
• 2 tsp lemon zest

Instructions

1. Bring a pot of water to a boil. Add green beans and boil 3 - 5 minutes until tender crisp. Drain then immediately rinse under cold water. Drain well. 
2. Melt butter in a large skillet over medium heat. Add garlic and saute 1 minute. Add in drained green beans and saute 1 minute or until heated through. 
3. Toss in walnuts, cranberries and lemon juice and season with salt to taste. 
4. Sprinkle in feta and lemon zest. Serve warm.
5. Recipe source: Cooking Classy

PF Chang's Chicken Lettuce Wraps

Ingredients:

1 T olive oil
1 lb ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 T soy sauce
1 T rice wine vinegar
1 T freshly grated ginger
1 T Sriracha, optional
1 (8-oz) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce

Directions:

1.  Heat olive oil in a saucepan over medium high heat.  Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2.  Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1-2 minutes.
3.  Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4.  To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-styler.

yield: 4 servings     prep time:  10 minutes .    cook time:  10 minutes .    total time:  20 minutes

Karen's Note:  I couldn't find hoisin sauce at the two grocery stores I looked at, so I used Panda Express teriyaki sauce, and it turned out delicious.  I used one tablespoon of Sriracha sauce, and it added a nice, spicy kick, but it wasn't too spicy.

Healthy Egg and Veggie Muffins

From Mel's Kitchen cafeYIELD: 12 MUFFINS

PREP TIME 15 MINUTES

 

COOK TIME 20 MINUTES

 

TOTAL TIME 35 MINUTES

INGREDIENTS

•  1 cup cottage cheese 
•  8 large eggs 
•  1/4 teaspoon salt (I use coarse, kosher salt) 
•  Pinch of black pepper (I use coarsely ground black pepper) 
•  1/4 to 1/2 cup crumbled feta cheese (see note) 
•  1/2 cup chopped spinach, more or less 
•  1/2 cup chopped bell pepper, more or less 
•  1/2 cup chopped ham or other cooked meat of choice, more or less (optional) 

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Liberally grease a nonstick muffin tin with cooking spray. Set aside.
2. In a blender, combine the cottage cheese, eggs, salt and pepper. Process until well combined and fairly smooth. Add the feta cheese and pulse a few times until the cheese is in small pieces (I like the feta cheese pretty finely chopped, but it's really a matter of personal preference).
3. Sprinkle the chopped veggies and meat, if using, in the bottom of each muffin cup. I just eyeball it, but I use about 2-3 tablespoons of veggies and meat total per muffin cup.
4. Pour in about 1/4 to 1/3 cup egg mixture on top of the veggies and meat. Add less at first to make sure each muffin cup gets some and then evenly distribute any remaining egg batter. The muffin cups should be anywhere from 1/2 to 3/4 full.
5. Bake for 20-25 minutes until no longer jiggly in the center. The egg muffins may puff quite a bit while baking; that's normal. They'll settle as they cool. After removing the pan from the oven, let the muffins cool for a few minutes before taking them out of the pan. Serve warm, room temperature or chilled. These egg muffins freeze great to thaw or reheat as needed.

Mel's NOTES

The vegetables, meat, and cheese in this recipe are SUPER customizable. Add or take away to your heart's content. I eyeball the add-ins (vegetables and/or meat) when sprinkling it in the bottom of each muffin cup, but it's probably right around 2 tablespoons or so (veggies and meat total). Feta is a fairly salty cheese, so I only add 1/4 teaspoon salt to the egg mixture, but if using a different kind of cheese (again, this recipe is super customizable) that has less salty punch, you might want to increase the salt a bit. You can also sprinkle the cheese in the bottom of the muffin cup rather than mixing it in with the egg batter - works fine either way.

I definitely recommend a nonstick muffin tin...and don't skimp on the cooking spray! I have the USA brand of muffins tins and these egg muffins pop right out without sticking.

Maria's Notes:  These were really, really good and they tasted just as good reheated in the microwave.  I used chopped deli ham, finely chopped broccoli and chopped red pepper.

Gingerbread Cookie Butter Oatmeal Cookies

From Mel's Kitchen CafeYIELD: 3-4 DOZEN

PREP TIME 20 MINUTES

 

COOK TIME 12 MINUTES

 

TOTAL TIME 32 MINUTES

INGREDIENTS

•  1 cup (2 sticks, 8 ounces) butter, softened to room temperature 
•  1 2/3 cup (14-ounce jar) cookie butter (see note) 
•  3/4 cup (5.5 ounces) granulated sugar 
•  3/4 cup (5.5 ounces) packed light brown sugar 
•  1 teaspoon baking soda 
•  1 teaspoon baking powder 
•  3/4 teaspoon salt 
•  1/2 teaspoon ground ginger 
•  1/4 cup molasses 
•  1 teaspoon vanilla extract 
•  2 large eggs 
•  2 cups (10 ounces) all-purpose flour 
•  2 cups (7 ounces) quick oats (see note) 

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld electric mixer), cream together the butter, cookie butter, granulated sugar, brown sugar, baking soda, baking powder, salt and ginger until creamy and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
3. Add the molasses, vanilla and eggs and mix until well-combined, 1-2 minutes, Scrape down the sides of the bowl. Add the flour and quick oats and mix until combined (don't over mix, just mix until evenly combined and no dry streaks remain).
4. Scoop the dough into balls about 2 tablespoons each (I use my #40 cookie scoop) and place a couple inches apart on the baking sheets. Bake for 10-12 minutes until set around the edges with a few cracks on top but still soft in the middle. Let the cookies rest for a few minutes on the baking sheets.
5. Remove the cookies to a cooling rack. The cookies stay soft for a couple days stored well-covered at room temperature and freeze well, too, for several months.

Mel's NOTES

Both the Biscoff brand and Trader Joe's brands of cookie butter come in 14-ounce jars. I use the whole jar (no need to measure out the 1 2/3 cup).

If you don't have quick oats, pulse old-fashioned rolled oats in a blender or food processor until coarsely chopped but not pulverized.

If your cookies are spreading too much while baking, first try varying oven temperature - either use convection bake (if you have that option) at 325 - 350 degrees F or increase the baking temperature to 375 degrees F (watch the baking time carefully). You can also try adding extra flour, but usually increasing oven temperature just slightly will work. Keep in mind these cookies are meant to be thin and chewy.

Maria's notes:  I used WalMart's Great Value brand cookie butter.  Dad would have liked these cookies. :-)

Quick Bread Sticks

I got this many years ago from Cherise.  Raleigh wanted it and I noticed it wasn't on the blog so I thought I'd share it.

1 1/3 C water
3 1/2 C flour
1 pkg. yeast
1 1/2 tsp salt
1 T sugar

Dissolve sugar in very warm water.  Sprinkle in yeast, let yeast foam.  Mix flour and salt well.  Stir in yeast mixture.  Mix well.  Turn onto well floured board and knead 5-7 minutes or use your mixer :-).  Shape into 8 breadsticks.  I just roll them out between my hands.  Place on greased cookie sheet.  Place in 425 oven and bake for 15 minutes.  Brush with melted butter and sprinkle with seasonings if desired.

Cherise's Bean Soup (Taco Soup)

from: Cherise

1 lb chopped chicken, roast, hamburger
1 onion, chopped
1 16 oz kidney beans, with liquid
1 16 oz white beans, with liquid
1 16 oz pinto beans, with liquid
1 16 oz corn, with liquid
2 14.5 oz mexican stewed tomatoes
1 pkg taco seasoning
1 pkg ranch dressing

Saute gord beef and onion, drain.  Add remaining ingredients. Bring to a boil nd swimmer 20 minutes.  Top with sour cream, tortillas chips and grated cheese.

Maria's notes:  I like to use one pint of canned chicken for the meat.  I also like the tomatoes blended up pretty smooth instead of just diced.

Pumpkin Cream Cheese Muffins

Maria's notes:  The filling has to freeze for 1-2 hours.  The recipe made 28 muffins for me.  Best eaten the next day.  :-)

From: Mel's Kitchen Cafe

Ingredients:

  3 cups (15 ounces) all-purpose flour

• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1 tablespoon pumpkin pie spice (see note)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 large eggs
• 1 cup vegetable oil (I often sub half applesauce/half oil)
• 2 cups (15 ounces) granulated sugar
• 2 cups canned pumpkin puree (15-ounce can)

FILLING:

• 8 ounces cream cheese, softened
• 1 cup (4 ounces) powdered sugar

STREUSEL TOPPING:

• 1/2 cup (3.75 ounces) granulated sugar
• 1/4 cup (1.25 ounces) all-purpose flour
• 4 tablespoons cold butter, cubed
• 1 1/2 teaspoons cinnamon

DIRECTIONS:

1. FOR THE CREAM CHEESE FILLING, combine the cream cheese and powdered sugar and mix with a handheld electric mixer (or in the bowl of a stand mixer) until smooth. On a piece of parchment paper or greased foil, form the soft mixture into a log making sure that the diameter is small enough to fit into the well of a muffin pan once cut into pieces. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. ALTERNATE METHOD:sometimes I use my small cookie scoop (about a tablespoon in size) and portion out 24 cream cheese dollops on a parchment-lined plate or tray and freeze that way.
2. Preheat the oven to 350 degrees F. Line two standard 12-cup muffin pans with paper liners (can bake in batches if you only have one pan) – see the note below for tips on muffin tins and how many to use.
3. FOR THE MUFFINS, in a medium bowl, combine the flour, spices, salt and baking soda. Whisk to combine; set aside. In a large bowl whisk together the eggs, vegetable oil (and applesauce if using), sugar and pumpkin puree until well combined. Add the dry ingredients and mix until just combined (don’t overmix; a few lumps are ok!).
4. FOR THE STREUSEL TOPPING, in a small bowl, combine all the ingredients. Mix together with a handheld electric mixer, pastry blender or two forks until crumbly.
5. Fill each muffin cup 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices (no need to slice if you portioned the cream cheese mixture into individual dollops and froze). Place a slice or dollop of cream cheese on top of the batter in each muffin well and press lightly into the batter (no need to aggressively shove to the bottom, just a light press).
6. Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese (filling the muffin tins about 2/3 to 3/4 full, depending on how deep the muffin cups are). Sprinkle the streusel topping over the top of each muffin. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving. 

All images and text ©Mel's Kitchen Cafe.

Recipe Permalink: https://www.melskitchencafe.com/pumpkin-cream-cheese-muffins/

Russian Potato and Mushroom Leek Soup

from:  Mel's kitchen cafe

PREP TIME: 10 MINS

 

COOK TIME: 40 MINS

INGREDIENTS:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 pound fresh mushrooms, sliced (see note)
• 2 leeks, cleaned, trimmed, and chopped
• 2 large carrots, peeled and small diced (about 1 cup)
• 6 cups low-sodium chicken broth
• 2 teaspoons dried dill weed
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 2 pounds russet potatoes, peeled and small diced (about 5-6 cups)
• 1 cup milk (preferably not skim)
• 1/4 cup sour cream
• 1/4 cup all-purpose flour
• Salt and pepper, to taste
• Crumbled bacon, fresh dill, for serving (optional)

DIRECTIONS:

1. In a large pot, heat the butter and olive oil over medium heat.
2. Add the mushrooms and cook until tender and golden, 4-5 minutes. Remove to a plate (keeping as much liquid/oil in the pot as possible).
3. Add the leeks and carrots, and cook, stirring occasionally, until starting to soften, 5-6 minutes.
4. Add the broth, dill, salt, pepper and bay leaf.
5. Stir in potatoes; the liquid will just barely cover the potatoes, most likely. If it doesn’t, add enough extra broth to just cover the potatoes. Bring the mixture to a simmer, cover, and cook until the potatoes are tender, 15-20 minutes (depending on how large or small you chopped them).
6. Optional step: for a slightly thicker soup, right now, take out the bay leaf, grab a potato masher, and lightly mash the potatoes right in the pot until desired consistency before proceeding.
7. Stir the mushrooms back into the soup.
8. Whisk or blend tog ether the milk, sour cream and flour (I prefer to use a blender for an ultra-lump free mixture).
9. Quickly stir the milk mixture into the soup, and heat until slightly thickened, 2-3 minutes. Season to taste with additional salt and pepper, if needed.
10. Serve with crumbled bacon or fresh dill, if desired.

Mel's NOTES:

I prefer portabella or baby bella mushrooms for a richer flavor, but white button mushrooms can be used, too. Also, as noted in the post above, you could probably sub in another type of chopped onion for the leek, but I highly encourage the use of leeks if at all possible (because, yum). See the post for a quick tutorial on trimming, cutting and washing leeks.

Maria's notes:  I really like this soup.  I would use six cups of potatoes and mash them up a little into the soup.  I just used white button mushrooms and it was good.

Peachy Fresh Salsa

1 T red onion, minced
1 T jalapeno, minced
1 T cilantro, chopped
2 T red pepper, diced
2 cloves garlic, minced
2 C fresh peaches, diced
2 ears of corn, kernels sliced off cob
1 C tomato, diced
1 avocado, diced
1 lime's worth of juice (approx. 2 T)
1 15 oz. can black beans
1 tsp salt
1 tsp sugar
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp black pepper

Mix everything together.  Adjust spices to taste.  Serve immediately or refrigerate up to 48 hours.

The Best Ground Beef Tacos

author mel's kitchen cafe

yield 4-6 servings

Note:  I made these tonight and loved them!  Maria

Ingredients

• 1 pound ground beef or ground turkey
• 1/2 to 3/4 cup chopped white or yellow onion
• 1 to 3 garlic cloves, finely minced, or 1 teaspoon garlic powder
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon black pepper
• 8-ounce can tomato sauce
• 1 jalapeño, seeded and finely minced (optional)
• Taco shells
• Taco toppings of choice

Instructions

1. In a large skillet over medium heat, add the ground beef or turkey, onion, and a pinch of salt and pepper. Cook, stirring often and breaking the meat into small pieces, until the meat is cooked through, 5-7 minutes.
2. Off the heat, drain any excess grease, if needed.
3. Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds until the mixture smells fragrant.
4. Add the tomato sauce and minced jalapeños, if using. Simmer the mixture for about 5-10 minutes, stirring occasionally. Season to taste with additional salt and pepper, if needed.
5. Serve in taco shells with your choice of toppings (makes great taco salad, too!)  

Macaroni and Cheese

1 to 1 1/2 cups uncooked elbow macaroni, rigatoni or spinach egg noodles (about 6 oz)
1/4 cup butter
1/4 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 3/4 cups milk
8 oz sharp cheddar cheese, cut into 1/2 inch cubes

Cook macaroni as directed.  Cook and stir butter, onion, salt and pepper over medium heat until onion is slightly tender.  Blend in flour.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute; remove from heat. Stir in cheese until melted.

Place macaroni in ungreased 1 1/2 quart casserole dish.  Stir cheese sauce into macaroni.  Cook uncovered in 375 degree oven for 30 minutes.  5 servings.

Note:  I got this recipe from Cherise :-).

Chocolate Peppermint Crinkle Blossom Cookies

INGREDIENTS:

1 stick (8 tablespoons, 4 ounces) butter, softened
1/2 cup (3.75 ounces) packed light brown sugar
2/3 cup (5 ounces) granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
1 2/3 cups (8.25 ounces) all-purpose flour
1/2 cup (2 ounces) natural unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 ounces) mini chocolate chips
1/2 cup powdered sugar, for rolling
24 Hershey Kisses, unwrapped (highly recommend the Candy Cane variety)

DIRECTIONS:

Preheat the oven to 350 degrees F. Line two, large baking sheets (11X18-inches or so) with parchment paper or lightly grease with nonstick cooking spray.

In a large bowl with an electric handheld mixer (or in the bowl of a stand mixer fitted with the paddle attachment), cream together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes.

Add the eggs, vanilla extract, and peppermint extract. Mix until the batter has lightened in color, 2-3 minutes.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Toss in the mini chocolate chips.

Add the dry ingredients to the wet ingredients and mix until combined.

Place the powdered sugar in a bowl or shallow dish.

Scoop the dough into heaping tablespoon-sized balls (I use my #40 cookie scoop) and roll into a smooth ball shape (if the dough is too sticky, let it rest for 10-15 minutes or refrigerate for just a few minutes...I usually just scoop and roll right away because I'm too impatient).

Roll each ball in the powdered sugar, shaking off the excess, and place several inches apart on the baking sheets.

Bake for 9 minutes, until puffed and crackled. Remove the baking sheet from the oven. Immediately press an unwrapped Hershey's Kiss into the center of each cookie. Remove the cookies to a wire rack to cool completely.

Note:  I haven't actually made these yet, but I want to so I posted them on the blog so the recipe would be easy to find  :-).  This recipe is from Mel's Kitchen Cafe

Tri-Colored Pasta Salad

12-ounce package tri-color rotini pasta, cooked and drained
2/3 cup creamy Caesar dressing
1/2 teaspoon coarse, kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
3 roma tomatoes, diced
1 (6-ounce) can black olives, drained and chopped
1/4 cup finely diced red onion (or green onions)
3/4 cup shredded parmesan cheese
6-10 fresh basil leaves, cut into strips or torn into pieces
1/4 cup basil pesto
1/2 to 1 cup sunflower seeds

1. Cook the pasta in a large pot of boiling, salted water according to package directions. Drain and coat with the Caesar dressing while still warm.
2. Add the rest of the ingredients, except for the extra basil. Toss well to combine. Add additional salt and pepper to taste, if needed.
3. Refrigerate until ready to serve (4-8 hours). If the pasta salad seems dry after refrigerating, add a little more Caesar dressing and stir to combine. 

Feta Dip

olive oil
1 block (1#) of feta cheese
tomatoes (any kind)
1 bunch of green onions
1 baguette
Cavender's Greek Seasoning about 1 T (I found this at Walmart)

This is a recipe where you eye ball amounts.  Whatever looks good to you.  I used about 1 tablespoon of the greek seasoning.  This is one tomato recipe that I think actually tastes better after it's been refrigerated.

Note:  Melanie J. made this at Devon's mission dinner and I took it to Collin's.
Melanie sent me the recipe.

Pesto Cream Tortellini

Simmer 1 cup heavy cream with 1/4 cup pesto in a skillet until slightly thickened. Stir in 1/4 cup grated Parmesan. 

Toss with 12 ounces cooked tortellini and 2 cups steamed broccoli.

Note:  I used steamed zucchini as that is what I had and we all really liked it.

Chicken Noodle Stew

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped yellow or white onion (about 1 medium onion)
• 1 cup chopped carrots (about 2-3 peeled carrots)
• 1 cup chopped celery (about 2-3 stalks)
• 2 cloves garlic, finely minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 cups low-sodium chicken broth
• 16 ounces frozen egg noodles (like Reames brand)
• 1 1/2 cups milk
• 1/3 cup all-purpose flour
• 1 cup frozen peas
• 3-4 cups cooked, chopped chicken 
• DIRECTIONS

1. In a 5- or 6-quart pot, heat the olive oil over medium heat until hot and rippling. Add the onions, carrots, celery and garlic. Cook, stirring often, until the vegetables are slightly tender, 5-6 minutes. Stir in the salt, pepper and chicken broth and bring to a boil. 
2. Add the frozen noodles and simmer for 18 minutes (or according to package directions), until they are mostly tender (they'll cook a few more minutes in the next step). 
3. In a liquid measuring cup or blender, whisk or blend the milk and flour together until smooth (no lumps!). Whisk the mixture quickly into the soup and simmer for another 5 minutes, stirring occasionally. 
4. Stir in the frozen peas and cooked chicken and heat through. Add additional salt and pepper to taste before serving. The soup will thicken as it sits (and if there are leftovers, they'll definitely thicken up even more in the refrigerator).

From:  Mel's Kitchen Cafe

Sweet Balsamic Glazed Pork Loin

INGREDIENTS

Pork:
• 2 pound boneless pork loin roast, trimmed of large fat pockets
• 1 teaspoon ground sage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 clove garlic, finely minced or crushed
• 1/2 cup water
Glaze:
• 1/2 cup brown sugar, light or dark
• 1 tablespoon cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup water
• 2 tablespoons soy sauce

DIRECTIONS

1. In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
2. Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

From: Mel's Kitchen Cafe

Carmel Apple Cheesecake Bites

This is the dessert I made at Thanksgiving that I thought was excellent from "The Girl Who Ate Everything" blog.

Ingredients

Crust:
2 cups all-purpose flour
½ cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
¾ cup sugar, plus 2 tablespoons, divided
3 large eggs
1½ teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
½ cup quick cooking oats
½ cup (1 stick) butter, softened

Drizzle:
½ cup caramel topping for drizzling after baked (see note below_

Instructions
Preheat oven to 350 degrees F.
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.
In a large bowl, beat cream cheese with ¾ 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.
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.
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#OgSkcLsl9MrqoDeJ.99

****NOTE: for the caramel sauce I used the following recipe from www.carlsbadcravings.com:

INGREDIENTS
3/4 cup butter
1 1/2 cups light brown sugar, firmly packed
2 tablespoons water
1/4 teaspoon salt
1-2 - 3/4 cup evaporated milk
1 tablespoon vanilla extract

INSTRUCTIONS
Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts.
Bring to boil for 5 minutes (it will bubble a lot!), stirring occasionally.
Remove from heat and stir in 1/2 cup evaporated milk and vanilla. Add additional evaporated milk to reach desired consistency.

NOTES
Store in the refrigerator in an airtight container for 5-7 days.

This caramel reheats beautifully in the microwave or stovetop.

You can also freeze the sauce for up to 3 months. Just make sure to use an airtight container that's NOT glass because the milk expands when frozen and can rupture the glass. Defrost the sauce overnight in the fridge and warm gently before using.

Peanut Butter Pancakes w/Jelly

We love breakfast in this house, so I am always looking for new twists on the same old thing.  I tried this recipe this morning and it was a pretty good.  This is doubled, so it can be easily cut back in half.

First combined these dry ingredients:

• 2 1/2 c. flour ( I used a combination of white and whole wheat)
• 4 tsp. baking powder
• 1 tsp. salt

In a separate bowl cream together:

• 1/2 c. smooth peanut butter (but I think chunky could be good too)
• 2 eggs
• 2 tbsp. sugar or honey

Then add 2 1/2 c. milk and the dry ingredients and mix completely.   Cook on hot griddle and serve with a jam of your choice or maple syrup.