Caramel Apple Cheesecake Squares

These tasty bars are awesome!

I rarely repeat many recipes, but I made this one twice within a couple weeks of each other. 

SOOOO yummy! 

I used a hot caramel ice cream topping on the ones here...
a lighter caramel in the ones pictured below...

(hover over image to pin)

As you know, I am cuckoo for cream cheese. And caramel too. 

(while we're at it...I'm crazy about cookies, chocolate, candy, 

coconut, coffee..did I say chocolate?..OK, you get the idea ;-) 

Most of the recipes I make are simple and quick.  This one has 4 layers, but trust me on this one...IT'S WELL WORTH YOUR TIME!  You can get all the ingredients ready and then just layer it into the pan.  It works great!

I'm so thankful I saw it at Cookies & Cups. I would love for you to stop by and check out her gorgeous photos of this amazing dessert.  

Absolutely MOUTH-WATERING!!!!!! 

This makes a 9" X 9" panfull, and you cut them into little squares. 

About 25 little ones or 18 bigger ones. 

I took this to a ladies meeting at church and received some great comments about how good it was. 

Don't cheat yourself...be sure to use real butter. 

Trust me, you won't be sorry you made this.  And maybe...just maybe...you'll be repeating this recipe again soon too. 

CARAMEL APPLE CHEESECAKE SQUARES

CRUST:

1 c. all purpose flour

1/4 c. light brown sugar

1/2 c. butter, room temperature 

CREAM CHEESE FILLING: 

1 - 8 ozs. pkg. cream cheese, room temperature

1 tsp. vanilla

1/4 c. white sugar & 1 TB., divided

1 egg

2 small (Granny Smith) apples, peeled & diced 

(we prefer galas)

1/4 - 1/2 tsp. pumpkin pie spice

(or apple pie spice)

STREUSEL TOPPING:

1/2 c. packed light brown sugar

1/2 c. all purpose flour

1/4 c. old fashioned oats

1/4 c. butter, room temperature

1/4 c. caramel sauce

(I used ice cream topping)

Preheat oven to 350. Line a 9" X 9" baking pan with foil. (I love nonstick!) 

In a medium size bowl, combine crust ingredients: flour, brown sugar and butter. Using a pastry cutter combine the ingredients until they make coarse crumbs. Press mixture firmly in bottom of pan and bake 12 - 14 minutes until lightly browned. 

In another mixing bowl, combine cream cheese, vanilla, egg and 1/4 c. granulated sugar. Beat until combined and smooth; set aside. 

Dice apples and sprinkle with remaining 1 Tb. sugar and pumpkin pie spice. Stir until coated evenly. Set aside. 

Make streusel by combining all ingredients; light brown sugar, flour, oats and butter; stir with pastry cutter until evenly mixed; set aside.

When crust has baked, spread the cream cheese mixture on top; sprinkle with diced apples and then the streusel. 

Bake 25 - 30 minutes or until center is set.

When baked, drizzle caramel sauce over the top. Let the pan cool on wire rack for atleast 30 minutes (The waiting is a killer, but it will be worth the wait). Place in refrigerator to chill for approximately 2 hours, or overnight. Cut into squares when ready to serve. 

NOTE:  The first time I made these, I did use Splenda Brown sugar (you use half the amount called for), and they were great.  You just have to remember to decrease baking time when using splenda. 

Linked to Totally Tasty Tuesday                Crazy Sweet Tuesday               Whatcha Whipped Up Wednesday              Thursdays Treasures           Weekend Potluck        Farm Girl Friday           Scrumptious Sunday      Meal Plan Monday

Orange Pineapple Bundt Cake {2 ingredients}

                                                                         

I have never been much of a cake lover...unless it's very moist. 

This cake is really moist...super simple....so stinkin' easy to make.

AND.....ONLY TWO INGREDIENTS!!

Oh how I love recipes like this.  AND...I didn't even get out my mixer. 

I stirred it by hand - it could have been in the oven in just a couple of minutes...NO JOKE!

I had to wait for the oven to finish preheating before I could bake it! 

The original recipe that I found at Monster Mama called for a yellow cake mix,

so...by all means...if that's what you'd like to try, go for it.

I happened to have an orange cake mix on hand and it needed to be used soon.

I love the orange & pineapple flavor combo, and I was SO happy I tried it. 

(I may, or may not have, eaten more than 1 piece at first sampling=) 

So whether you use a yellow or orange cake mix, give it a try, and a stir, soon. 

It just doesn't get any easier than this folks!!

ORANGE PINEAPPLE BUNDT CAKE 

1 - 20 ozs. can crushed pineapple

1 - 18 ozs box orange (or yellow) cake mix

Preheat oven according to box instructions. Spray a bundt pan (or a 9" X 13" pan). Stir ingredients together - by hand - in a large bowl until blended.

Bake according to pkg. instructions. Allow to cool 15 minutes before removing from bundt pan.  

I mixed a little orange juice and powdered sugar for a glaze, but it very good without it. Or you could just sprinkle some powdered sugar on top, or just eat it plain.  It's gonna be 'good good good' no matter what else you do to it. 

OPTION: You could add 1/2 c. coconut flakes to the batter and sprinkle coconut on top of the glaze. 

                                                             

Linked to Creative Thursday
Weekend Potluck
  Mop it up Monday
Clever Chicks
Melt in Your Mouth Monday
Food on Friday

Slow Cooker Honey Dijon Pork Chops & Apples & Weekend Potluck #39

WELCOME TO WEEKEND POTLUCK! 

AND...

When I share something worth sharing again...

I have always! loved pork and apples cooked together.  This dish is seasoned just right and your family will ask you to make it again soon.  What could be easier than throwing everything into the slow cooker and be able to attend to your busy day knowing dinner will be ready and waiting for you?

(click on link below)

Slow Cooker Honey Dijon Pork Chops & Apples

We are thankful that you have been multiplying our joy by sharing your excitement for our new eCookbook.  Price goes back up to $4.99 on Nov. 1.
Gettum while they're 'hot'. =)
 Thanks - enjoy! 

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

The recipe with the most clicks was ~

White Castle Casserole by Love Bakes Good Cakes

Recipes that caught our attention ~

Butterfinger Fudge by Crazy for Crust

Pumpkin Spice Snack Mix by Everyday Mom's Meals

And, a personal favorite ~

Pumpkin Spice Swirl Cheesecake with Candied Walnuts by Fresh Eggs Daily 

Remember to grab the Featured Button below if you were featured today...




Your hostesses ~

• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya

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Crispy Onion (Baked) Chicken

We eat a lot of chicken and this is one of my most favorite ways to fix it!

It's easy and delicious - especially if you like french-fried onions...you know...the kind we love to add to green bean casserole.

You can even use the cheddar-flavored ones if you prefer. 

There is another 'version' that calls for eggs - that's not nearly as yummy as this is cause we all know...BUTTER MAKES EVERYTHING BETTER! 

I love that it's baked and not fried too!

I love this so much I added it to my cookbook.  My comment there reads "I think I could eat this every day.  Irresistibly delicious! Great served with macaroni or potato salad." 

Hope you try it soon!

CRISPY ONION CHICKEN 

1/2 c. butter or margarine, melted

1 Tb. Worcestershire sauce

1 tsp. ground mustard

1/2 tsp. garlic salt

1/4 tsp. pepper

4 boneless, skinless chicken breast halves

1 (6 ozs) can cheddar or original french-fried onions, crushed 

Preheat oven to 350*.

Grease 9" square baking pan.  In a shallow bowl, combine the butter, Worcestershire, ground mustard, garlic salt and pepper.  Dip chicken in the butter mixture, then coat with onions.  Place in the prepared pan; top with any remaining onions. Drizzle with any remaining butter.

Bake uncovered for 30 - 35 minutes or until chicken juices run clear.

Yield: 4 servings 

(Option 2: Bake about 20 minutes at 400* for a quicker meal) 


Linked to Weekend Potluck
            Foodie Friends Friday
        Meal Plan Monday

Oven-Fried Bacon

         

I 'Heart' Bacon! 

photo:thepapermama

I don't eat it very often, but LOVE to put it in recipes.  I think it makes EVERYTHING taste better. 

Hubby and I recently went out for breakfast and we had the best.bacon.ever!  After my first attempt to bake it, I knew they had to have baked it at the restaurant.  It was sooo perfectly crisp. 

Who doesn't dislike all the spattering and popping that happens when you fry bacon??  I have microwaved it for a long time, but can only do a few pieces at a time.

I think bakin' the bacon is the very best way to prepare it!

This isn't really a recipe...but it's a worthwhile tip & I wanted to share. 

           

The trick is to put the pan in a cold oven and then turn your oven on and begin your timer. 

Line cookie sheet with foil first. (I used parchment paper). Place bacon in the cold oven and turn to 400 for about 20 min. Drain cooked bacon on paper toweling. This works perfectly!
(If not using thick bacon, decrease baking time) 

After baking the bacon and draining it, freeze it in meal size portions. When ready to have with a meal, put desired amount on a foil lined cookie sheet and place back in the oven for about 10 minutes to warm up from a frozen state.



TIPS: Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn. Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.You can slightly undercook the bacon, then cool it and freeze it in a zipper bag. To reheat, cook two slices in the microwave on medium power for 30 seconds or so.


Linked to
            Whatcha Whipped up Wednesday
           Scrumptious Sunday
         Melt in Your Mouth Monday
          Ingredient Spotlight: BaconFest
Weekend Potluck