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Caramel Apple Cheesecake Dip

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I love caramel. I love cheesecake. I love apples. I like caramel apples. This is probably lead to a huge debate for some. A lot of people have definite feelings about caramel apples, one way or the other – love or dislike. They are, without argument, not easy to eat. I’ve always felt like they are missing something like they’re just too much Caramel and apple. Not enough variation for me I guess. So enter this dip. It is perfect in my opinion. Not only does it have the caramel layer. It has the crunch from the pecans, which are totally optional, but it offers a different flavor note and texture from the cream cheese layer. Believe me! If you try this, you will love it. Have a holiday party coming up? It can be prepared ahead of time and slice the apples as you need them. It’s also perfect with pretzels. This is one to try and you will have no regrets. ~Kathy

1/4 c. sour cream

1/2 c. brown sugar

Pinch of salt

12 ounces whipped cream cheese

3/4 c. caramel dip, I used Litehouse brand, original

1/4 c. chopped pecans, optional

Take the cream cheese from the fridge and set at room temperature for 15 minutes.

In the meantime, stir together, sour cream and brown sugar in a small bowl and set aside.

In a medium bowl combine brown sugar mixture, cream cheese, and pinch of salt. Until well mixed. Spread into 6 x 9 serving dish or other similar size. If needed, slightly heat caramel so it is pourable. Carefully spread caramel over top of whipped cream layer. Top with pecans. Serve with sliced apples and pretzels.

Store covered in refrigerator.

Cider Donut Bundt Cake

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My closest friends are people who know and understand that it is totally acceptable to eat cake for breakfast!  I first had this Cider Donut Bundt Cake when a friend served it at a brunch.  It has the perfect mild apple flavor to have with a piping hot cup of coffee. Giving the recipe the perfect flavors for fall are the touch of wheat flour and the hint of spices that mix with the apple. And while I have been quoted as saying that “cake is simply a vehicle that enables the consumption of frosting,” you really can’t go wrong with this cake and a dusting of cinnamon sugar. – Tracy

Ingredients:

2 c. all-purpose flour

1 c. whole-wheat flour

2 tsp. ground cinnamon

½ tsp. ground ginger

1 1/2 tsp. baking powder

1/2 tsp. baking soda

½ tsp. salt

1 ¾ c. sugar

1 c. apple cider

¾ c. light vegetable oil (I use canola oil)

¾ c. unsweetened applesauce

2 tsp. pure vanilla extract

3 large eggs, at room temperature

2 T. melted butter

For Cinnamon Sugar Sprinkle:

1 T. cinnamon

2 T. sugar

Preheat oven to 350°F.

In a large bowl, lightly whisk together both flours, cinnamon, ginger, baking powder, baking soda, and salt.

In another bowl, combine sugar, cider, applesauce, oil, vanilla, and eggs.  Add egg mixture into the dry ingredients and mix well.

Pour into a very well-greased and floured bundt cake pan.  If using a flour cooking spray, spray generously.

Bake at 350 for approximately 45 minutes or until a tester comes out clean.

While cake is baking, remember to mix 1 T. of cinnamon with 2 T. of sugar for the sprinkle and set aside.

Place cake pan on a wire rack upon removal from the oven and allow to cool for 10 – 15 minutes before turning cake out onto plate.  Be careful turning out the cake as the pan itself may still be very warm.

Lightly brush cake top with melted butter and sprinkle with cinnamon sugar mixture.

Old Country Store Brussels & Kale Slaw

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When I think of salads, I typically think of summer.  This, however isn’t your typical salad.  In fact, it’s more of a slaw… a fall slaw.  I like the sound of that; heck, it almost rhymes.  But not quite.  Anywho, if you’ve ever visited Cracker Barrel Old Country Store for dinner, you may have had their Brussels Sprouts N’ Kale Salad.  If so, this will be very familiar.  I’m not sure what exact ingredients their version has, but I think I hit it pretty close.  Mine has shredded Brussels sprouts, kale, dried cranberries and pecans, just like theirs.  I kicked it up a notch, though, with addition of finely diced apples, red onion, and a maple vinaigrette.  What says Autumn more than apples, pecans, cranberries, and maple?  Nothing, folks.  This is the perfect Autumn/Fall/Holiday Salad/Slaw/Side.   ~Erin

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Ingredients: 

  • 1/4 c. extra virgin olive oil
  • 1/3 c. maple syrup*
  • 2 T. apple cider vinegar
  • 2 tsp. dry ground mustard
  • 1/2 tsp salt
  • 1 lb. Brussels sprouts, stems cut off and outer leaves removed, then washed
  • 3 c. chopped kale
  • 2 apples, cored & finely chopped
  • 1/4 of a red onion, finely chopped
  • 1/4 c. dried cranberries, coarsely chopped (or more if not following WW)
  • 1 oz. pecans, toasted if desired & chopped

Instructions: 

  1. Mix together the first 5 ingredients in a jar with a lid (shake to combine) or a small bowl (whisk to combine).
  2. Shred the Brussels sprouts, preferably using a food processor.
  3. In a large bowl, combine the shredded sprouts with the chopped kale, apple, and onion.
  4. Pour the dressing over top and stir.  I like to add it gradually and stir, so as not to overdress the slaw.
  5. Top with chopped cranberries and pecans.
  6. Chill until ready to serve; toss to redistribute dressing before serving.

WW Freestyle Info.:  This recipe makes 8 1-cup servings at 6 points with regular maple syrup. With sugar free maple syrup, it’s 4 points per 1-cup serving.

Mom’s Apple Crisp

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AppleCrispLogoI like cake and cookies as much as the next person, but my dessert of choice is almost always our Mom’s apple crisp.  In fact, I love it so much that it is my birthday request each July. It is so perfectly spiced, with such an incredibly crisp and buttery topping, that I absolutely cannot get enough of it. That sweet, crunchy topping against the tart soft Granny Smith apples is to die for.  And if you want to go extra crazy, you can hit it with a little vanilla ice cream too — on the side for sure, so you don’t miss out on the crunchy topping.

And yes, if you’re careful, you can gently wriggle candles through the crisp topping to get it birthday ready. You may or may not want to break with the cake for birthday traditions, but I guarantee you’ll feel like celebrating each time you have this dessert.   ~Robin

Ingredients:
  • 2 c. sugar
  • 1 ½ c. flour
  • 4 tsp. cinnamon
  • ½ tsp. nutmeg
  • ¼ tsp. salt
  • 2 sticks of cold butter (1 cup)
  • 8 Granny Smith apples, peeled, cored and sliced
  • Lemon juice (optional)

Instructions: 

  1. Preheat oven to 375°F.
  2. Cut all but apples and lemon juice together with a pastry cutter until evenly mixed. (*If you don’t own a pastry cutter you can use a fork as well, mashing it down with the back of the tines flat into the mixture, but it takes longer that way. Or just order yourself one here.)
  3. Place sliced apples into a 9×13 pan. Drizzle a little lemon juice over the apples (especially if apples are sweeter than is typical).
  4. Cover as evenly as is feasible (don’t worry too much about perfection here) with topping mixture.
  5. Bake until top is nice and crispy — will be a golden brown color (about 45 minutes).

Note: This recipe can be made with any variety of apple, but Granny Smith are the best for the perfect combination of tart and sweet!

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Limeade Fruit Salad

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I’m a huge fan of fruit salad, but so many have a ton of added ingredients that crank up the calories.  Sometimes simple is best, and the kick of lime makes this beautiful dish a refreshing sweet/tart treat fit for any meal, whether served at your table or, better yet, a picnic blanket.  ~Robin

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Ingredients:
  • 12 oz. strawberries, chopped (this was a whole 16 oz. package weighed after I removed stems and chopped them)
  • 10 oz. pineapple, chopped (about half a pineapple)
  • 1 Granny Smith apple, chopped (Granny Smith is the only apple tart enough, and there’s a nice crispness that works well for varied texture here too.)
  • 5 oz. seedless black grapes (about 25 grapes), halved
  • 1/8 c. sugar
  • 3 limes’ juice (about 6 T.)

Instructions: 

  1. Wash and chop all fruit; combine.
  2. Add sugar, then add the juice of 2 limes, stir well, and taste. Then add a 3rd lime’s juice if you like it more tart.
  3. Chill at least 30 minutes for the sweet and tart flavors to mix well.
  4. Can be chilled overnight as well if you want to make it ahead.

WW Freestyle Info.: 1 cup = 1 point; 1.5 cups = 2 points; 2 cups = 3 points (for green, purple, and blue plans)

Blue Ribbon Apple Pie

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I first made this pie as a teenager.  My dad liked my version (which has some extra spices) so much that he asked for this pie for his birthday every year after.  Now my husband also wants this pie every year for HIS birthday too.  It’s that good.  I guess I should call it “birthday pie” since it seems to be a yearly request from the people I bake for.  This pie, however, has a new memory attached to it.  I recently helped my daughter make this pie for a 4H baking competition and she won the grand prize!  She cut the 4H emblem in the top crust and, foolishly, I neglected to take a picture of her pie.  It was so pretty!  Sorry, you’ll have to settle for pictures of my pie instead. Here she is with her ribbons though (the blue ribbon is for the pie and the white ribbon is for rolls that she entered as well).

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If you make a pie for Thanksgiving, I urge you to make this one.  It’s a grand prize blue ribbon favorite in my family!  ~Erin

Ingredients for filling:

  • 2 deep dish pie crusts (confession:  I often use frozen but Mom’s recipe is below if you prefer from-scratch)
  • 8 Granny Smith apples
  • 1 c. white sugar
  • ¼ c. light brown sugar, lightly packed
  • 2 T. flour
  • 1/8 tsp. salt
  • ¾ tsp. ground cinnamon
  • ¼ tsp. nutmeg
  • 2 T. butter

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Instructions:

In a large bowl, stir the white sugar, brown sugar, flour, salt, cinnamon, and nutmeg until well combined; set aside.

Preheat the oven to 375° F.

If you made the crust, roll out one disc to ¼ inch thick and press gently in the pie pan, leaving some overhang.

Peel and thinly slice your apples.  Throw them right in with the sugar mixture and toss to coat.

Pour the apple/sugar mixture into your prepared bottom crust.  Don’t leave any sugar behind!

Dot the top of the apples with some bits of butter.

Roll out the top crust (cut a design or slits to vent), then place it on top of the apples and crimp the edges together with the bottom crust.

Place the pie on a sheet pan (in case it bubbles over!) and bake in the center rack until golden brown (about 45 minutes).

Mom’s Deep Dish Double Pie Crust:

  • 4 cups flour
  • 2 tsp. salt
  • 2 sticks butter (1 cup)
  • 1/3 cup vegetable shortening
  • Approximately 12 T. ice cold water

Stir the salt into the flour.  Cut butter and shortening into flour mixture using a pastry cutter or forks, until it resembles a coarse meal.  Add water and knead until the dough comes together and is no longer crumbly, but not to the point of being sticky though.  Divide into 2 discs, wrap in plastic wrap, and refrigerate until ready to use.

Apple Cake

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All of us have those recipes that remind us of home, or in the case, Grandma’s house.  This is one of those recipes for me.  Normally I say you shouldn’t mess up a good cake by putting fruit in it – cakes are really for chocolate!  But this one always reminds me of my Grandma making it (and probably letting me lick the bowl).  It’s sooo yummy right out of the oven and great for breakfast or a dessert.  And that perfectly crisp top with the soft, lightly cinnamoned cake is impossible to beat.  ~Tracy

Ingredients:

  • 1 ½ c. vegetable oil
  • 2 c. sugar
  • 3 eggs
  • 3 c. flour
  • 2 t. cinnamon
  • 1 t. baking soda
  • ½ t. salt
  • 3 c. peeled, chopped apples (Granny Smith work well in this recipe)
  • 1 c. chopped pecans (if desired)

Instructions:

Preheat oven to 350°F.

Sift together flour, cinnamon, baking soda, and salt.  Set aside.

In large mixing bowl, blend vegetable oil and sugar together.  Add eggs mixing well after each.

Stir in dry ingredients, gently mixing until all are incorporated.  Add apples (and pecans if you like them) and stir just until mixed together.

Pour into a 9 x 13 pan that has been greased & floured or sprayed with baking spray.

Bake for approximately 1 hour and 15 minutes or until toothpick comes out virtually clean.