Apple Cheesecake

CRUST:

1 c. graham cracker crumbs

3 T. sugar

½ t. ground cinnamon

¼ c. butter, melted

2 T. finely chopped pecans

FILLING:

3 (8oz) blocks cream cheese, softened

¾ c. sugar

3 eggs

¾ t. vanilla extract

TOPPING:

2-1/2 c. chopped peeled apples

1 T. lemon juice

¼ c. sugar

½ t. ground cinnamon

6 T. caramel ice cream topping, divided

whipped topping

2 T. chopped pecans

Combine the crust ingredients; press onto the bottom of a lightly greased 9" springform pan. Bake @ 350 for 10 minutes; cool.

In mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Stir in vanilla. Pour over crust.

Toss apples with lemon juice, sugar and cinnamon; spoon over filling.

Bake @ 350 for 55-60 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping. Cool for 1 hour. Chill overnight. Remove sides of pan. Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator.

Yield: 12 servings.

Cranberry Orange Softies

Ingredients:

1 stick (½ cup) unsalted butter, softened

1 cup granulated sugar

1 large egg, at room temperature

½ cup sour cream (could substitute plain/natural yogurt)

2 tsp baking powder

½ tsp baking soda

½ tsp freshly grated or ground nutmeg

½ tsp salt

¼ tsp vanilla extract

2 cups all-purpose flour

½ cup walnuts, finely chopped

½ cup dried cranberries

2 tbsp freshly grated orange peel

Orange icing ingredients:

3 tbsp unsalted butter, softened

Pinch of salt

2 tbsp fresh orange juice

½ tsp vanilla extract

1 ½ cups confectioner's sugar

1. Heat oven to 375'

2. Beat butter and sugar in a large bowl with mixer on high speed until pale and fluffy. On medium speed mix next 7 ingredients. Stir in flour, then nuts, then cranberries

and grated peel. Drop heaped teaspoons on ungreased baking tray.

3. Bake about 11 mins until just pale golden (Do not over bake). Cool on sheet for 5 mins then transfer to a wire rack to cool completely.

4. Icing Beat butter and salt in medium bowl until creamy. Beat in juice, vanilla and sugar, adding more sugar if needed for spreading consistency.

5. Spread over top of cookies, decorate if desired.

White Chicken Chili

1-2 lbs chicken cooked and shredded
1 T. Olive oil
2 -4oz. Cans green chiles
2 med. Onions chopped
3 c. shredded Montery Jack cheese
4 garlic cloves, minced
2 t. ground cumin 3 cans (16 oz.) Great Northern beans*
1 ½ t. oregano
1/4 t. cayenne pepper
3 cans chicken broth (or 4c. Water with 4 bouillon cubes)
s&p to taste

Heat oil. Add onions. Saute. Stir in garlic, cumin, oregano, pepper, & green chiles. Stir in undrained beans. Bring to boil. Reduce heat and add chicken and cheese and stir until cheese is melted. Serves 10 people.

*Can use 1 lb. Dry beans. Soak overnight. In morning rinse and then simmer in broth and garlic for 3 hours (or until tender) before adding to soup.

New People?

Hi everyone!

I love reading your new recipes! Thanks so much!

I think there are a lot of changes in the Bear Canyon area. I don't know all those newbies but if they would like to join our blog they are welcome to. Those who have my email address can email me and let me know who wants to be a participator then I'll send that person an invitation. Did that make sense? I hope so!

Anyway, thanks!
Kathy

Toffee Triangles

I made these for Val's birthday last week. They are fun change from the usual birthday cake.

3/4 cup butter or margarine
3/4 cup packed brown sugar
1 egg yolk
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 14-ounce can (1 1/4 cups) sweetened condensed milk
2 tablespoons butter or margarine
2 teaspoons vanilla
1 12-ounce package (2 cups) semisweet chocolate pieces
1 cup almond brickle pieces, toasted chopped pecans, or toffee bits

1. Grease a 13X9X2-inch baking pan. Set aside. Preheat oven to 350 degrees.
2. In a large mixing bowl beat the 3/4 cup butter or margarine and the brown sugar with an electric mixer on medium speed until combined. Add the egg yolk; beat well. Using a spoon, stir in the flour and salt until well mixed (I just used the mixer). Using floured hands, press the dough into the bottom of the prepared pan. Bake in a 350 degree oven about 20 minutes or until light brown. Set aside on wire rack while preparing filling.
3. For filling, in a heavy medium saucepan heat and stir the sweetened condensed milk and the 2 tablespoons butter or margarine over medium heat until bubbly. Cook and stir for 5 minutes more--I had to cook mine longer to get it to thicken. (Mixture will thicken and become smooth.) Stir in the vanilla. Spread filling over the baked layer. Bake 12 - 15 minutes more or until top layer is golden brown.
4. Sprinkle the baked layers evenly with semisweet chocolate pieces. Bake for 1 to 2 minutes more or until chocolate pieces are shiny and melted (I found that I could skip that step because the chocolate melted enough for me to spread). Remove from oven; set on wire rack. Using a flexible spatula, immediately spread the chocolate evenly over baked layers Sprinkle with brickle pieces or pecans. Cool completely on wire rack. Cover and refrigerate until chocolate is set.
5. Cut into triangles and serve. Keep in refrigerator for up to 1 week. Makes about 36 triangles. Or freeze for up to 3 months. Thaw at room temperature before serving.

Pasta with Fresh Tomato Sauce

This is a recipe from Martha Stewart that I tore out of a magazine a long time ago and I am still using. It is great for summertime, when the tomatoes are best.

Pasta with Fresh Tomato Sauce

Fudgy Banana Oat Cake

Topping:
1 cup oats uncooked
½ cup firmly packed brown sugar
¼ cup margarine or butter

Filling:
1 cup (6 oz) semisweet chocolate pieces (I used chocolate chips)
2/3 cup sweetened condensed milk (not evaporated)
1 tablespoon butter or margarine

Cake:
1 (18.25 oz) package devil’s food cake mix (I like to use yellow cake mix because the banana flavor comes through better, but the chocolate is good too)
1 ¼ cups mashed ripe bananas (about 3 large)
1/3 cup vegetable oil
3 eggs

Garnish (optional):
Banana slices
Whipped cream

Heat oven to 350. Lightly grease bottom only of 13X9 inch baking pan.

For topping, combine oats and brown sugar. Cut in butter or margarine until mixture is crumbly. Set aside.

For the filling, in a small saucepan, heat chocolate pieces, sweetened condensed milk, and margarine or butter over low heat until chocolate is melted, stirring occasionally. Remove from heat; set aside.

For the cake, in a large mixing bowl, combine cake mix, bananas, oil, and eggs. Blend at low speed until dry ingredients are moistened. Beat at medium speed two minutes. Spread batter evenly into prepared pan. Drop chocolate mixture by 1/2 teaspoonfuls, or so, over batter.
Sprinkle with reserved oat mixture. Bake 40 to 50 minutes or until cake pulls away from the sides of pan (mine didn’t pull away) and topping is golden brown. Cool cake in pan on wire rack. Garnish with banana slices and whipped cream, if desired.