Apple Pie Cheesecake with Warm Caramel Sauce

Ingredients

• 18 honey graham cracker sheets
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 3/4 teaspoon ground cinnamon
• 3 large eggs
• 1 (8-ounce) container sour cream
• 1/2 teaspoon vanilla extract
• 1 (21-ounce) can apple pie filling

Caramel Sauce

• 1 (14-ounce) package Kraft caramels
• 1 (5-ounce) can evaporated milk

Preparation

Process graham crackers, 1 tablespoon sugar, and 1/2 teaspoon cinnamon in a food processor until finely ground. Add butter; pulse 4 or 5 times or until blended. Press mixture into bottom and 1 inch up sides of a 10-inch springform pan; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Combine 1 cup sugar and 3/4 teaspoon cinnamon. Add to cream cheese, beating just until blended.

Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour half of batter into prepared crust.

Spoon apple pie filling evenly over cheesecake layer. Pour remaining half of cheesecake batter over fruit layer.

Bake at 325° for 1 hour or until almost set. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours.

Combine caramels and milk in a large saucepan; cook over medium-low heat until caramels are melted and smooth, stirring often.

Tip: Let caramel sauce cool 10 minutes before serving over your cheesecake to prevent melting.

Tip: Don't spoon too much apple filling in one area of your cheesecake batter because it will sink. To spread apple filling evenly over your cheesecake batter, dollop teaspoonfuls randomly over the batter, and then use your fingers to fan out the apples.

Spinach Artichoke Dip

2 (8oz) packages cream cheese (softened)

2/3 cup heave cream (or half and half)

1/3 cup grated parmesan cheese

1/4 tsp garlic powder

1 (16oz) bag chopped spinach (thawed and well drained)

1 (13 3/4oz) can artichoke hearts (rinsed and well drained)

2/3 cup shredded Monterey Jack cheese

1 cup salsa

In a food processor, process the cream cheese, cream, parmesan cheese, and garlic powder until a smooth and creamy mixture is created. Add the spinach and process until thoroughly mixed. Add artichokes and process until they are coarsely chopped. Add the mixture to the crockpot and smooth top. Cover and cook 1 1/4 - 1 1/2 hours, until the center is hot. Sprinkle the top evenly with Monterey Jack cheese and spoon the salsa around the inside edges of the crockpot. Cover and continue heating on high 15 minutes longer or until the cheese is melted. Serve warm with crackers or tortilla chips for dipping. (I prefer pita chips)

Big Salad

3 heads Romaine, chopped

1 large head broccoli

1 bunch scallions

2 packages ramen noodles, crushed

1 cup sesame seeds

1 stick butter

*Melt butter, brown ramen noodles and sesame seeds – stir frequently

Dressing –

¾ cup oil

1 cup sugar

½ cup white wine vinegar

3 tbsp soy sauce

*Mix well and toss with all ingredients

Crowd Pleasing Punch

20 ounces frozen strawberries

1 can frozen lemonade – thawed

1 can frozen limeade – thawed

2 liter bottle of gingerale – chilled

1 liter bottle of seltzer water – chilled

Ice cubes

Lemon and limes for garnish

1. Puree strawberries in blender until smooth. Pour into large pitcher. Stir in juices. Refrigerate.
2. Just before serving, pour strawberry mix into punch bowl. Pour in gingerale and seltzer. Add ice and garnish.

Kugel

Ingredients

• 1 (8 ounce) package large egg noodles
• 6 tablespoons butter, sliced
• 6 eggs, separated
• 1/2 cup white sugar
• 3/4 (8 ounce) package cream cheese, softened
• 4 tablespoons sour cream
• 1 (16 ounce) package cottage cheese, creamed
• 1 pinch salt
• Splash of vanilla
  

Topping:

• 8 tablespoons butter, melted
• 1/2 cup white sugar
• 2/3 cup graham cracker crumbs

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and stir in 6 tablespoons sliced butter.
3. In a medium bowl beat egg yolks with sugar and cream cheese; stir into noodles and add sour cream, cottage cheese, salt and vanilla. Beat egg whites until stiff and fold into mixture. Transfer mixture to prepared dish.
4. In a small bowl combine melted butter, 1/2 cup sugar, and graham cracker crumbs. Sprinkle over noodle mixture.
5. Bake in preheated oven for 1 hour.

Fudge

Ingredients

• 1 (7 ounce) jar marshmallow creme
• 1 1/2 cups white sugar
• 2/3 cup evaporated milk
• 1/4 cup butter
• 1/4 teaspoon salt
• 2 cups milk chocolate chips
• 1 cup semisweet chocolate chips
• 1/2 cup chopped nuts
• 1 teaspoon vanilla extract

Directions

1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Brisket

5 lbs beef brisket
1/4c merlot
1/4c balsamic vinegar
salt & pepper

2 cans condensed cream of mushroom soup
1 pkg onion soup mix
garlic cloves

1. Season beef with salt & pepper and marinate in wine and vinegar overnight.

2. Combine mushroom soup and onion soup mix and a handful of garlic cloves.

3. Put beef in crockpot and pour marinade and soup mixture over it.

4. Cook on low for 10 hours.