Caramel Apple Cheesecake Bars

Yes, this recipe really is as incredible as the picture looks!

Caramel Apple Cheesecake Bars

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened 

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

1/2 cup caramel topping

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 3/4 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!

Original recipe can be found HERE.

Pumpkin Poppers

These were surprisingly easy to make and a huge hit for our Halloween party.  I Loved them!  One of my favorite pumpkin recipes so far.

Pumpkin Poppers

1 3/4 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 tsp. vanilla extract
3/4 cup pumpkin
1/2 cup milk

For Coating

1 stick unsalted butter, melted

2/3 cup sugar

2 tbsp. cinnamon

Preheat oven to 350 F and spray mini muffin tin with non-stick cooking spray.

Combine flour, baking soda,salt, and spices in a bowl and whisk until combine.

In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk.  Pour in flour mixture and mix until just combined.  Fill mini muffin tins until almost full and bake 10-12 minutes.

Melt butter in small bowl.  Mix sugar and cinnamon in a separate small bowl.  After popper cool for a few minutes, dip them in the butter and roll them in the sugar mixture.  Enjoy.  :)

Original recipe can be found HERE.

Sugar Cookie Bars

Such a yummy dessert when you are wanting the delicious taste of sugar cookies, but not wanting to spend hours cutting and frosting them.  Definite recipe for the collection.

Sugar Cookie Bars

Ingredients:

Cookies: 
2-1/2 cups bread flour (or all-purpose flour is fine)
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1-1/2 Tbsp. sour cream
1 tsp. vanilla extract

Frosting:

1/2 cup butter, softened

4 cups powdered sugar

1/4 cup half and half

1 tsp. vanilla

Pinch of salt

Several drops of food coloring (optional)

Directions:

COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.

In a medium bowl, combine flour, baking powder, and salt. Set aside.

In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)

Add egg and combine well.

Add sour cream and vanilla and mix until completely blended.

Slowly add the flour mixture and stir until well combined.

Gently press the batter into the greased baking dish and spread out with hands. (If you butter

your hands, this will help with the stickiness.)

Bake 17-20 minutes, or until edges become lightly golden.

Set aside to cool completely.

FROSTING: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.

Stir in vanilla and salt, combine well.

Add food coloring until desired color.

Frost your cooled cookie bars evenly.

Cut into squares and serve.  

Original recipe can be found HERE.

Baked Chicken Fajitas

Here is another recipe that I have made several times already.  I have always liked fajitas, but I hate when you sauté it on the stove and the meat ends up too tough.  So this has been my go to fajita recipe.  Very yummy healthy dinner that makes great leftovers.

Baked Chicken Fajitas

1 pound boneless, skinless chicken breasts, cut into strips

1 (15 oz) can diced tomatoes

1 (4 oz) can diced green chilies

1 medium onion, sliced

1 large bell pepper, seeded and sliced

1 T vegetable oil

2 t. chili powder

2 t. cumin

1/2 t. garlic powder

1/2 t. dried oregano

1/4 t. saltLow carb tortillas, warmed to serve

Preheat the oven to 400 degrees. Grease a 13×9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions in the dish.In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.Serve with warmed tortillas.  Low sugar salsa and fat free sour cream and lettuce can also be added.

Original recipe can be found HERE.

Meatloaf Muffins

Ok, so funny thing about this recipe.  Back when I was a kid, my mom made meatloaf on occasion.  One day she decided to make it in a muffin tin and frost them with ketchup like cupcakes.  We teased her about it for years because we thought she was a little cooky.  Turns out, it really is quite delicious recipe.  I have made this recipe several times already.  Guess my mom was on to something!

Meatloaf Muffins

Ingredients

• 1 1/2 lbs ground beef
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper
• 2 egg whites, beaten
• 2 tablespoons Meatloaf seasoning, or grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
• 3/4 cup tomato salsa
• 1 tablespoon Worcestershire sauce
• Ketchup (or sugar free BBQ sauce, as much as you'd like)
• 
  

Directions

Preheat oven to 450 degrees F.

Put ground beef into a big bowl. Add onion, celery, pepper, seasoning, salsa, and worcestershire sauce to the bowl and mix.  Fill greased muffin tins.  Top meatloaf muffins with a swirl of ketchup.  Bake about 20 minutes.  Be sure they are cooked through.  Let cool then serve. 

Original recipe can be found HERE.