Amaretto Cheese-Filled Apricots

Ingredients

• 1 package (7 ounces) dried pitted Mediterranean apricots
• 4 ounces fat-free cream cheese
• 1/2 cup finely chopped almonds, toasted, divided
• 1/4 cup dried cherries, finely chopped
• 2 tablespoons Amaretto or 1/2 teaspoon almond extract plus 5 teaspoons orange juice

Directions

• Gently loosen a long side of each apricot, splitting apricots to resemble clamshells. In a small bowl, beat the cream cheese, 1/4 cup almonds, cherries and amaretto until blended. Spoon 1-1/4 teaspoons filling into each apricot.
• Place remaining almonds in a small shallow dish; roll exposed cheese portions of apricots in nuts. Yield: about 2 dozen.

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Cherry Chocolate Pie

Ingredients

• 11 large marshmallows
• 1/3 cup milk
• 1 piece (3 ounces) milk chocolate candy bar, chopped
• 1 container (8 ounces) frozen whipped topping, thawed and divided
• 1 graham cracker crust (10 inches)
• 1 can (21 ounces) cherry pie filling

Directions

• In a large saucepan, combine the marshmallows, milk and chocolate. Cook and stir over medium-low heat until smooth. Cool completely.
• Fold 3/4 cup whipped topping into chocolate mixture. Pour into prepared crust. Cover and refrigerate for at least 30 minutes.
• Top with pie filling and remaining whipped topping. Cover and refrigerate for 8 hours or overnight. Yield: 8 servings.
  
  Editor's Note: This recipe uses half of a 6-ounce milk chocolate candy bar.

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Caramel Praline Tart

This is from the June 2011 Taste of Home

Ingredients

1 Sheet refrigerated pie pastry
36 caramels
1 cup heavy whipping cream, divided
3 1/2 cups pecan halves
1/2 cup semisweet chocolate chips, melted

1) Unroll pastry on a lightly floured surface. Transfer to an 11" flurred tart pan with removable bottom; trim edges.

2) Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-6 minutes longer until light golden brown. Cool on a wire rack.

3) In a large saucepan, combine caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly in crust. Drizzle with melted chocolate.

4) Cover and refrigerated for 30 minutes or until set. Whip remaining cream; serve with tart.

Yield: 16 Servings

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Upside-Down Apple Cheese Pie

This is from the June 2011 Taste of Home

Ingredients

• 2/3 cup chopped pecans
• 1/2 cup packed brown sugar
• 3 tablespoons butter, melted
• Pastry for double-crust pie (9 inches)
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1 tablespoon plus 1 cup sugar, divided
• 1 teaspoon vanilla extract
• 4 cups thinly sliced peeled tart apples
• 1/4 cup all-purpose flour
• 2 tablespoons lemon juice
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger

Directions

• In a small bowl, combine the pecans, brown sugar and butter; spread into a greased 9-in. pie plate. Roll out one pastry to fit the pie plate; place over pecan mixture. Trim pastry even with edge of plate.
• In a small bowl, beat the cream cheese, cheddar cheese, 1 tablespoon sugar and vanilla until blended; spread over pastry. In large bowl, combine the apples, flour, lemon juice, cinnamon, ginger and remaining sugar; pour over cheese mixture.
• Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
• Bake at 375° for 45-50 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve warm. Yield: 6-8 servings.

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Sorbet Napoleons

This is from Martha Stewart Living March 2007

Ingredients

• All-purpose flour, for work surface
• 1/2 sheet frozen puff pastry (from 17 1/4-ounce package), thawed
• 2 tablespoons unsalted butter, melted
• 1 teaspoon finely grated peeled fresh ginger
• Pinch of coarse salt
• 1 tablespoon sugar
• 1 pint sorbet (such as lemon), for serving
• Fresh berries, for garnish
• Fresh mint sprigs, for garnish

Directions

1. Preheat oven to 375. On a lightly floured surface, roll out pastry to 1/8-inch-thick rectangle. Trim edges. Transfer to a parchment-lined baking sheet; freeze 10 minutes. Cut out twelve 3-inch squares. Freeze until firm, about 10 minutes.

2. Stir butter, ginger, and salt in a small bowl; set aside. Score a 1/4-inch border on each pastry. Score a crosshatch pattern within border. Brush each with butter mixture, then sprinkle each with 1/4 teaspoon sugar. Bake until crisp and lightly browned, 16 to 18 minutes. Transfer to a wire rack to cool.

3. Top 4 pastry squares with 1 scoop sorbet. Layer each with another pastry square and scoop of sorbet. Top with remaining pastry squares. Garnish with berries and mint.

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No Bake Cheesecake

No-Bake Cheesecake

• 8 oz Cool Whip
• 8 oz  Philadelphia Cream Cheese
• 9 inch Graham Cracker Crust (or crushed graham crackers mixed with melted butter if you fill with jars) (or mini graham cracker crusts).
• 1/4 cup sugar
• 1 tsp lemon juice

In a large bowl, whip cream cheese, lemon and sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm. You could also layer graham cracker crumbs, cheesecake mixture and filling of your choice in jars or buy pre-made mini graham cracker crusts and fill with filling.

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Cookie Fruit Salad

I had this at work at a Christmas Luncheon. Bar none the best fruit salad I have ever tasted. Highly recommended!

2C Buttermilk

1Pkg Instant Vanilla Pudding mix

16 oz. Cool Whip

2 cans pineapple tidbits

2 cans mandarin oranges

2-3 large granny smith apples (diced)

1 package fudge stripe shortbread cookies

Drain pineapple and oranges very well

Mix Buttermilk, pudding mix and Cool whip together.

add mix to fruit and mix well.

Crumble and add cookies to salad to taste mix well. (add cookies just before serving to avoid soggy cookies and remember to add a few to the top of the salad for that extra delicious flavor). You can also add chopped pretzels, but then you miss out on the chocolaty goodness!! =)

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"1 point" Pumpkin Chocolate Chip Cookies

This is the Weight Watchers cookie

1 Box Spice Cake Mix
1 14 oz. Can Pumpkin
2 Cups Mini Chocolate Chips

Stir together spice cake and pumpkin until well mixed. Fold in mini chocolate chips. Spoon onto baking sheet. Bake 350° for 25 minutes.

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Grandma Ivie's Nibbles

1 16 oz bag corn puffs
2 Cups Sugar
2 Cups Butter
1/2 Cup Water
1/2 Cup Corn Syrup

Boil sugar, butter, water and corn syrup until ALMOST hard ball stage. Pour over corn puffs. Stir until all corn puffs are covered.

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Puffed Rice Balls

3 1/3 Cup Rice Puff Cereal
1/4 Cup Sugar
1/2 Stick Butter
1/4 Cup White Corn Syrup
1/8 tsp Vanilla

In a medium sauce pan. Add butter, sugar, corn syrup and vanilla. Bring to a boil over medium heat. Stir constantly. Add puffed rice. Stir, then pour out onto waxed paper. Cut squares of plastic wrap. Grab a handful of mixture and form it into a ball. Wrap it in the plastic wrap until cool or to serve.

Yields 4 balls...you may want to double or triple the recipe.

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Trista's Chex Mix from Candace Aitken

Very good recipe!!

1 Cup Sugar
1 Cup White Corn Syrup
1 lb Butter
1 tsp. Vanilla
1 LG Box Rice Chex
1 Cup Slivered Almonds
1 Cup Coconut

Bring sugar, corn syrup and butter to a boil for 5 minutes. Add vanilla. Mix in Chex, almonds and coconut. Spread out on wax paper to cool.

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Pumpkin Cheesecake

This is made in a round spring loaded pan.

Crust:
1 Cup Chopped Walnuts or Pecans
1/4 Cup Melted Butter
3/4 Cup Nilla Wafer Crumbs
1/4 Cup Powdered Sugar

Combine dry ingredients and drizzle with butter. Press into bottom + 1 ½" sides of spring loaded pan.

Filling
1 8oz. package + 3oz. package of soft cream cheese, softened
1/3 Cup Sugar
1/4 Cup Butter, softened
1½ tsp vanilla
1 Cup Heavy Whipping Cream
8 oz. Can Pumpkin

Combine cream cheese and sugar, add butter, beating until smooth. Blend in vanilla. Mix in pumpkin. Whip the whipping cream until stiff and fold into the cream cheese/pumpkin mixture.

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Cheddar Cheese Apple Pie

This is the best Apple Pie I've ever had. It was great with freshly whipped cream on top.

Ingredients

Crust:

• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon fine sea salt
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 1 cup coarsely grated sharp cheddar cheese, firmly packed
• 5 tablespoons ice water, or more as needed
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Apple Filling:

• 1 1/2 tablespoons cornstarch
• 1/3 cup sugar
• 6 (6 to 7-ounce) Golden Delicious apples, peeled, cored, and thinly sliced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon grated fresh lemon zest
• Pinch fine sea salt
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• 2 tablespoons (1/4 stick) chilled unsalted butter, diced

Directions

For the crust: In a food processor, mix the flour, sugar, and salt and blend for 5 seconds. Add the chilled butter and pulse until the dough looks like fine meal. Add the cheese and pulse 5 times. Transfer the mixture to a large bowl and sprinkle with 5 tablespoons of ice water. Use a fork to fluff the mixture until moist clumps form. Add more ice water by the tablespoonful if the mixture is dry. Gather the dough into a ball and divide in half. Shape each half into a disk. Wrap in plastic and chill at least 1 hour.

For the filling: Preheat the oven to 400 degrees F. In a large bowl, mix the cornstarch and sugar, making sure there are no lumps in the cornstarch. Mix in the apples, lemon juice, zest, and salt.

On a lightly floured surface, roll out 1 of the dough disks into a 13-inch round. Transfer the dough to a 9-inch diameter deep-dish glass pie dish and brush the overhang with water. Pour the filling into the dough-lined dish and dot it with the 2 tablespoons butter. On the same lightly floured surface, roll out the second dough disk into a 12-inch round. Place the dough on top of the filling. Press the overhang of the bottom and top dough pieces together to seal. Cut the overhang to 1/2-inch. Fold the overhang under and crimp decoratively, forming a high-standing rim. Cut 3 (2-inch) slits in the top of the crust to allow steam to escape.

Bake the pie until golden brown, about 30 minutes. Cover the crust edge with foil and reduce the oven temperature to 375 degrees F. Bake the pie until the filling bubbles thickly in the center, about 30 minutes. Cool pie on a rack for 1 hour.

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Concord Grape Jam Tart

This is also in MS October 2008

• FOR THE DOUGH
• 2 cups all-purpose flour, plus more for surface
• 1/4 cup granulated sugar
• 3/4 teaspoon coarse salt
• 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
• 1/4 cup ice water
• FOR THE JAM
• 1 1/2 pounds Concord grapes, stems removed
• 3 tablespoons fresh lemon juice
• 1 cup granulated sugar
• Salt
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• 1 large egg, lightly beaten
• Coarse sanding sugar, for sprinkling
• Creme fraiche, for serving

Directions

1. Make the dough: Pulse flour, granulated sugar, and salt in a food processor. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together. Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour (or up to 2 days).
2. Make the jam: Combine grapes and lemon juice in a medium nonreactive saucepan over high heat. Cook, stirring frequently, until grapes release their juices, about 7 minutes. Strain through a fine sieve (you should have 1 1/2 to 2 cups juice). Return juice to saucepan over high heat, stir in granulated sugar and a pinch of salt, and bring to a boil. Reduce heat to medium, and simmer until temperature registers 220 degrees on a candy thermometer, about 8 minutes. Transfer jam to a bowl, and let cool, stirring occasionally.
   
3. On a lightly floured surface, roll out each disk of dough to 1/8-inch thickness. Transfer 1 round to a baking sheet, preferably lined with parchment, and fit the other round into a 9 1/2-inch tart pan with a removable bottom. Trim edges flush with tart pan. Freeze both until firm, about 15 minutes.
4. Using the wide base of 2 pastry tips (one 3/4 inch in diameter and one 1 inch), cut clusters of holes in dough on baking sheet to create a bunch of grapes. Using a paring knife, cut a stem at the top. Freeze until firm.
   
5. Preheat oven to 375 degrees. Spread 1 cup grape jam over dough in tart pan. (Refrigerate any remaining jam for up to 2 weeks.) Brush top edge of dough with egg. Slide remaining dough round on top, centering the design. Press edges to seal, and trim excess dough. Brush top with egg, then sprinkle with sanding sugar. Refrigerate for 30 minutes.
   
6. Bake tart for 15 minutes, then gently tap pan on counter to release air bubbles. Return to oven, and bake until golden brown and bubbling, 15 to 20 minutes. Transfer to a wire rack, and let cool. Unmold, and transfer to a platter. Serve with creme fraiche.

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No Bake Spiderweb Cheesecake

This is also from October 2008 MS

• FOR THE CRUST
• Vegetable oil cooking spray
• 18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups)
• 1/4 cup plus 2 tablespoons sugar
• 6 ounces (1 1/2 sticks) unsalted butter, melted
• 1 teaspoon coarse salt
• FOR THE GANACHE
• 4 ounces bittersweet chocolate (preferably 61 percent), finely chopped
• 1/2 cup heavy cream
• FOR THE FILLING
• 32 ounces cream cheese, softened
• 11/2 cups sugar
• 1/4 teaspoon coarse salt
• 3 tablespoons fresh lemon juice
• 1 1/2 cups heavy cream, cold

Directions

1. Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
2. Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
3. Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.
4. Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
5. Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.
6. Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.

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Cowboy Cookies

This is from MS October 2008

Makes about 5 dozen

• 3/4 cup pecans (3 ounces)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups old-fashioned oats (not instant or quick-cooking)
• 6 ounces semisweet chocolate, cut into 1/4-inch chunks
• 1/2 cup shredded unsweetened coconut
• Vegetable-oil cooking spray

1. Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.
2. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)
4. Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
5. Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers

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No-bake Cashew Brittle Bars

This was from October 2008 MS

1 1/4 cups old-fashioned oats
1 cup salted cashews
1 1/2 oz (3 TBSP) unsalted butter
1/2 cup packed dark-brown sugar
3/4 tsp ground cinnamon
3 TBSP light corn syrup
1 TBSP molasses
1/2 tsp coarse salt

1. Line a 4 1/2" x 9" loaf pan with plastic wrap, leaving a 1" overhang on each long side. Toast oats and cashews in a large skillet over medium-high heat, stirring often, until aromatic and just starting to turn golden brown, 5-6 min. Transfer to a medium bowl.
2. Add butter, sugar, cinnamon, corn syrup, molasses, and salt in the skillet,, and cook over medium heat, stirring until butter melts and mixture bubbles, 2-3 minutes. Pour hot mixture over oats and cashews, and stir to combine.
3. Transfer mixture to loaf pan. Using a spatula, press mixture into an even layer. Refrigerate until set, about 30 minutes. Removed chilled mixture from pan using plastic, discard plastic, cut into 1" thick bars.

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Turtle Pumpkin Pie

I haven't tried this yet, but it looks good!

1/4 cup plus 2 TBSP caramel ice cream topping, divided
1 Honey Maid Graham Pie Crust (6 oz.)
1/2 cup plus 2 TBSP chopped pecans divided
2 pkg (3.4 oz each) Vanilla Flavored instant pudding
1 Cup Milk
1 Cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz.) Cool Whip topping, thawed, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts
Beat dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1 1/2 cups cool whip; spoon into crust.
Refrigerate one hour. Top with remaining cool whip, caramel topping and nuts just before serving.

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Kneaders Sugar Cookies

2 Cups Butter
2 1/4 Cups Sugar

4 Large Eggs
1 Cup Milk

7 3/4 Cups Flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp lemon flavor
1/2 tsp salt
1/4 tsp nutmeg
1 TBSP honey

1. Cream together butter and sugar until fluffy
2. Add eggs, then milk. Scrape the sides of the bowl often.
3. Stir in remaining ingredients. Dough will be soft and sticky.
4. Place dough on well floured pastry cloth or workspace
5. Knead in just enough flour to make dough workable. Dough will be very soft. It is best to knead with a rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.
6. Gently roll out to 3/8" thick.
7. Bake at 325° for 10-12 minutes or until just teh edges barely start to change colors.

Makes approx. 4 dozen

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Apricot Cake with Lemon Cream Cheese Filling

Again, I haven't tried this one. I just don't want to lose it. It's from the book "The Cake Doctor Returns."

Preheat Oven to 350°.

For the Filling
1 medium-size lemon
1 package (8 ounces) cream cheese, at room temperature
1/2 cup granulated sugar
1 cup sweetened flaked coconut

For the Cake:

Vegetable oil spray, for misting the pan
Flour for dusting the pan
1 package plain yellow or vanilla cake mix
1 cup apricot nectar
4 tbsp (1/2 stick) butter, melted
3 large eggs

1. Make the filling: Rinse and pat the lemon dry with paper towels. Grate enough zest to measure 1 tsp. Cut the lemon in half and squeeze the juice into a medium-sized bowl; you will need 2 Tbsp. Add the cream cheese, granulated sugar, lemon zest and coconut in the mixing bowl. Beat with an electric mixer on low speed until the ingredients are just combined, 1 minutes. Set the bowl aside.

2. Make the Cake: Place in the cake mix, 1 cup of apricot nectar, melted butter, and eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape the sides of the bowl. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl if needed. The batter should look thick and well combined. Pour the batter into a bundt pan, smoothing the top with a rubber spatula. Spoon the filling on top of the batter, making sure it does not touch the edges of the pan, then place the pan in the oven.

3. Bake the cake until the top springs back with lightly pressed with a finger, 50-55 minutes. Transfer the bundt pan to a wire rack and let cool for 10-15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 25-30 minutes longer.

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