Caramel Apple Cheesecake Squares & Weekend Potluck #187

WELCOME TO WEEKEND POTLUCK We're always so happy you stopped by!  (Sharpen your sweet tooth...=)

AND....

When I share something worth sharing...again...

Oh what a taste treat!! A brown sugar crust topped with cream cheese and apples, sprinkled with streusel and drizzled with caramel syrup!  How could you go wrong? Perfect for fall. 

Caramel Apple Cheesecake Squares

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Cracker Barrel Copycat Meatloaf by Best of Long Island and Central Florida

Recipes that caught our attention ~

Blueberry Crunch Dump Cake by Home Cooking Memories

Pecan Cobbler by Call me PMC

And, a personal favorite ~

Orange Doodles by Miz Helen's Country Cottage 

Your hostesses ~

• The Better Baker ~ Marsha
• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• Frugal Family Favorites ~ Tabitha
• Sweet Little Bluebird~ Mary

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3 Favorite Fall Fruit Crisps {Blast from the Past}

This recipe calls for canned peaches, so it's easy and mighty tasty! 

Crockpot Peach Crisp

Delicious warm or cold....serve with ice cream for sweet satisfaction!
That crunchy oatmeal topping makes this an awesome dessert. 

Blastin' Blueberry Crunch

The first time I made this, I served it to company.
We were all so amazed! 

Crockpot Apple Crisp

Peanut Butter Cookies in a Wink (4 Basic Ingredients - Flourless)

I've been asked to participate in our local farmer's market, every Friday, so I've been thinking of what I could bake that would be desired.

Love this simple 4-basic ingredient cookie recipe that has no flour. 

I've made ones before with 3 ingredients, but this recipe calls for baking soda also. I have to say I like these the best of the two. 

They baked puffy, and then sunk, just so you know. 

Very tasty.  Recipe from Gooseberry Patch's Mom Knows Best cookbook...

(My recipe for Blastin' Blueberry Crunch is on page 210 of this book!=)

Shared by Lynnette Rohde of Holiday, Florida. 

They're quick to mix, and quick to bake, so the oven doesn't have to be on for long.  Enjoy!!!

PEANUT BUTTER COOKIES IN A WINK 

1 c. creamy peanut butter (I used crunchy)

1 c. white (or brown) sugar

1 egg, beaten

1 tsp. baking soda

Preheat oven to 325. 

In medium bowl, combine all ingredients (I used a wooden spoon) until well blended.  Allow dough to set 10 minutes (it will make it easier to handle).  Roll into 1" balls; place on ungreased baking sheet.  

Bake 8 - 9 minutes; remove from oven; cool on cookie sheet about 3 minutes until set; remove to wire rack to cool.  They will look a tad underdone when you want to remove them from oven. 

Yield: about 2 dozen 

Linked to Full Plate Thursday
           Weekend Potluck

Microwave Nutter Butter Fudge (4 ingredients)

No Bake Peanut Butter Nutella Bars

Peanut Butter Delight

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Super-Easy Scalloped Potatoes (Microwave)

This is a kid-friendly recipe and would be especially great for summertime as you don't have to heat up the oven, only the microwave!

I was SO pleased with the results of this simple dish.  Found in Gooseberry Patch's  Mom Knows Best  Cookbook 

(in which I have my Blastin' Blueberry Crunch recipe! - page 210). 

Recipe submitted by Judy Henfey of Cibolo, TX. 

The consistency was just perfect and we enjoyed this lovely dish with meatloaf. 

Makes a great side dish for any meal. 

And only FIVE basic ingredients! I always appreciate that. 

Add bacon, ham, peas or extra cheese for a change of pace. I think next time I try them I will use a cream of chicken/mushroom soup. You could also try cheddar cheese soup too. 

Simple, delicious and simply delicious!

SUPER EASY SCALLOPED POTATOES 

1 (10.75 ozs) can cream of mushroom soup 

3/4 c. milk

4 potatoes, peeled and sliced 1/8" thick

1/2 c. onion, chopped

(I used 1 Tb. dry minced onion)

salt, pepper and dried parsley to taste

1 c. shredded cheddar (or cojack) cheese

Spray a microwave-safe 2 qt. casserole dish lightly with non-stick vegetable spray. Add soup and milk' whisk together.  Gently stir in remaining ingredients.  Cover and microwave on high for 10 minutes; stir.  Microwave another 12 minutes, or until potatoes are tender.  Serves 8. 

Linked to Full Plate Thursday
           Weekend Potluck
          Meal Plan Monday

You may also enjoy these side dishes...

Cheesey Cottage Potatoes

Sweet Potato Casserole with Praline Topping

Simple Potato Pancakes

Caramelized Veggie Trio

​

Leader Enterprise - July 16, 2014 - Summer Berries

Blastin' Blueberry Crunch

Let's talk berries! These low-cal treats hit a nutritional sweet spot and brighten up our summertime menus. Berries are low in calories, high in fiber, and they contain vitamins and minerals your body needs to function normally.

Be sure to look for bright, plump strawberries with healthy-looking green caps. Ten medium-size strawberries have only 38 calories (one cup=about 50 calories) and deliver 118% of your daily vitamin C and 10% of fiber needs. How's that for a dose of 'good-for-you'??? This little berry is also loaded with disease-fighting antioxidants that have been shown to prevent skin, bladder and breast cancer in lab studies. 

One cup of blueberries provides a smaller amount of vitamin C, plus some minerals and phytochemicals for only 83 calories. The same amountof cranberries is similar, but with only 44 calories, one cup of raspberries offers vitamin C and potassium for 64 calories.

Some simple ways to enjoy berries are:

• Top a bowl of berries with a dollop of light-whipped topping and a sprinkling of chopped pecans or walnuts.
• Add strawberry slices to a bowl of whole grain cereal.
• Sprinkle blueberries on a salad.
• Stir fresh raspberries or blackberries into Greek yogurt.
• Combine frozen berries with bananas and low-fat milk to make a smoothie.
• Add dried berries to warm oatmeal.

Here's some of my favorite summer recipes including berries.

Baked Waffles with Raspberry Cream Cheese

BAKED WAFFLES WITH RASPBERRY CREAM CHEESE

8 frozen buttermilk waffles

4 Tb.cream cheese, softened

1-1/2 c. sliced fresh raspberries (or strawberries)

(I cut the raspberries in half, but you wouldn't have to)

1-1/4 c. milk

6 lg. eggs

1/4 c. maple syrup 

1/2 c. firmly packed brown sugar

1/2 c. butter

Garnish: fresh raspberries

Preheat oven to 350. Arrange waffles in a single layer on a baking sheet. Toast for 10 minutes or until lightly browned. Spray an 11" X 8" baking dish with non-stick cooking spray. Line waffles in a single layer on the bottom of dish.Spread cream cheese over waffles. Top with raspberries. Arrange remaining waffles over raspberries. In a small bowl, whisk together milk,eggs,and maple syrup.Pour mixture over waffles. Cover and chill overnight.

Preheat oven to 375. In a small saucepan, whisk together brown sugar and butter over medium high heat until sugar dissolves and butter melts. Pour over waffles.  Bake for 25-30 minutes or until set in the middle. Remove from oven;let stand 10 minutes before serving. Top with additional raspberries if desired.

I think this is one of the very best strawberry pies you'll ever enjoy! So thankful my blogging buddy "Cooking with Kay" shared it! 

Easy Almond Strawberry Pie

EASY ALMOND STRAWBERRY PIE 

1 sm (4-serv.size) pkg. (sugar free) strawberry Jello

1 pkg (4-serv.size) vanilla flavored cook and serve pudding, (not instant)

1-1/4 c. water

1-1/2 pt. (about 3 c.) strawberries, hulled and sliced 

1 tsp. almond extract

2 c. whipped cream

Combine Jello and pudding mix in a medium saucepan. Stir in water, cook and stir over high heat until mixture comes to a boil. Remove from heat and set aside to cool to room temperature. Add almond extract and stir in sliced strawberries and pour into the pie shell. Chill until set, about 2 - 3 hours. Top the pie with whipped cream. Sprinkle sliced almonds over the whip cream if you like.

Can't resist sharing the easy pie crust included with this awesome recipe. No rolling pin required. Just push the crust into the pan with your hands. And it's oh so tasty too.

HOMEMADE BUTTERY SHORTBREAD PIE CRUST
1/2 c. butter, melted
1-1/4 c. flour
3 Tb. powdered sugar
Preheat oven to 325. In a medium bowl, mix butter, flour and powdered sugar until crumbly. In an 8-or 9-inch pie plate, pat crumb mixture evenly with your fingers being sure to go all the way to the edge. Crimp the edge of the dough. For pre-baked crust such as for a icebox fruit pie, cream pie or chiffon pie, bake for 25 minutes. Fill when completely cooled.

WENDY'S COPYCAT BERRY ALMOND CHICKEN SALAD

Mixed greens (spring mix or romaine)

Strawberries, washed and chopped

Blueberries, washed 

Asiago cheese, grated

Sliced (or slivered)Almonds, roasted 

Grilled chicken breast

Raspberry vinaigrette

Add greens to your bowl, then add desired toppings. Pour on some raspberry vinaigrette to enjoy a fabulous salad.  

We've been enjoying this next recipe since I was a newlywed. Always my 'go to' recipe when I have lots of blueberries. I recently received a letter from Gooseberry Patch Cookbooks informing me that this will be my fifth recipe in one of their upcoming books, "Mom Knows Best", being released next spring. Yippee! 

BLASTIN' BLUEBERRY CRUNCH 

Crust:

1 c. brown sugar

(can use 3/4 c.)

1-1/2 c. rolled oats

1 c. all purpose flour

(or white wheat)

1/2 tsp. ground cinnamon

1/4 tsp. salt, optional

1/2 c. butter or margarine,melted

Filling:

1/2 c. white sugar

1 heaping Tb. cornstarch

3/4 c. water

2 Tb. lemon juice

1 tsp. vanilla extract

3 - 4 c. blueberries, fresh or frozen

Preheat oven to 350. In large bowl, combine brown sugar, oats, flour, cinnamon, salt and butter; mix well .Line bottom of 8" square baking dish with half the oatmeal mixture. 

Combine sugar and cornstarch, then add water and lemon juice. Boil until thick, stirring constantly, then add vanilla and blueberries. Pour over oat mixture. Sprinkle top with remaining oat mixture and bake 40-45 minutes. Serve warm with ice cream. 

Enjoy your summer! Be sure to remember: Life is the Berries!

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3 "Shortcut" Dishes using Canned Biscuits {Blast from the Past}

Just a can of cinnamon roll dough and a waffle iron...and some
glaze...and you're all set for a fun treat! 

Speedy Cinnamon Roll "Waffles"

 

This is a delicious dish using canned biscuits for the fluffy dumplings.

I want some soon!

Crockpot Chicken & Dumplings

Tastes as good as it looks.  A sprinkle of oatmeal over the top gives it a nice crunch. A wonderful combo of YUUUMMMM!

Blueberry & Caramel Coffee Cake

Blueberry & Caramel Coffee Cake {using Grands biscuits}

My oh my!

This was a doozy of a breakfast for us on July 4th!

Hubby even raved a few times about HOW delicious it was.  And it was easy to make too.

I LOVE using canned biscuits. Since I had the Grands Reduced-Fat Golden Wheat biscuits already on hand, that's what I used, and we thought it was fantastic! 

I used less butter and oatmeal but it was pretty close to perfect as it was. 
I never would have thought about it, but the oatmeal really does add a great crunch to this otherwise...'soft' dish. 

I was so happy to find this recipe at Lori Ann's Food and Fam. 

And so glad I didn't cut back on the blueberry amount. It was SOOO tasty.

BLUEBERRY & CARAMEL COFFEE CAKE 

1/2 c. packed brown sugar

3/4 tsp. ground cinnamon 

1 can (17 ozs) Grands (Reduced-Fat) Golden Wheat canned biscuits

3 Tb. butter, melted

3/4 c. quick oats, divided

1-1/2 c. blueberries, fresh or frozen

1/4 c. white sugar 

2 Tb. butter, cut into small pieces 

Preheat oven to 375*. Generously grease 9" X 13" (I used a wee bit smaller dish - an 8" X 11") baking dish with nonstick cooking spray.  Separate dough into 10 biscuits; cut into quarters (& if you have the time, cut then once again in half. (They really ARE GRAND!=)  Arrange in single layer as much as possible in the bottom of the baking dish. 

In a small bowl, melt 3 Tb. butter; combine with brown sugar and cinnamon. Pour over biscuits; sprinkle with 1/2 c. dry oats.

In medium bowl, combine blueberries and sugar until coated evenly. Spoon over oats and biscuits. Sprinkle with remaining 1/4 c. oats; top with pieces of butter. 

Bake about 25 - 30 minutes or until coffee cake is golden brown. Serve warm. 

TIP: Reheat in oven, not microwave 

Linked to
Gooseberry Patch Roundup - Rise & Shine
Weekend Potluck
Meal Plan Monday