Caramel Apple Cheesecake Bars with Streusel Topping

INGREDIENTS

APPLES:

 3 medium Granny Smith apples, peeled, cored and finely chopped

 2 tablespoons sugar

 1/2 teaspoon ground cinnamon

 1/4 teaspoon ground nutmeg

STREUSEL TOPPING:

 1 cup (7.5 ounces) packed light brown sugar

 1 cup (5 ounces) all-purpose flour

 1/2 teaspoon cinnamon

 1/2 cup (1.75 ounces) quick cooking oats

 1/2 cup (1 stick, 4 ounces) butter, softened

SHORTBREAD BASE:

 2 cups (10 ounces) all-purpose flour

 1/2 cup (3.75 ounces) packed brown sugar

 1/4 teaspoon salt

 1/2 teaspoon cinnamon

 1 cup (2 sticks, 8 ounces) butter, softened

CREAM CHEESE LAYER:

 2 (8 ounces each) packages cream cheese, softened

 1/2 cup (3.75 ounces) sugar

 2 large eggs

 1 teaspoon vanilla extract

CARAMEL SAUCE:

 4 tablespoons butter

 1 cup (7.5 ounces) packed light brown sugar

 1/2 cup heavy whipping cream

 Pinch of salt

 1 tablespoon vanilla (can cut down to 1 teaspoon for less vanilla flavor)

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil (helps with cleanup but isn't necessary). Lightly grease the foil with nonstick cooking spray.
2. For the apples, in a small bowl, stir together the chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.
3. For the streusel, in a medium bowl, combine all the streusel topping ingredients and mix with a pastry blender or two forks (or your fingers) until crumbly. Set aside.
4. For the shortbread base, in a medium bowl, combine the flour, brown sugar, salt and cinnamon. Cut in butter with a pastry blender or two forks until mixture is crumbly but evenly and well combined. Press the crust evenly into the prepared pan. Bake for 10 minutes or until very lightly browned around the edges.
5. For the cream cheese layer, while the crust is baking, in a large bowl with an electric handheld mixer (or in a stand mixer fitted with the paddle attachment), beat the cream cheese with the 1/2 cup sugar until smooth. Add the eggs, one at a time and then the vanilla. Mix until evenly combined, scraping down the edges of the bowl as needed. Pour over the warm crust.
6. Give the apple mixture a good stir and spoon over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30-35 minutes until the filling is set.
7. For the caramel sauce, add the butter, brown sugar, cream, and salt to a saucepan and set over medium-low heat. Bring the mixture to a gentle simmer and cook while stirring gently for 5-7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. The sauce will continue to thicken as it cools. If the caramel sauce has been refrigerated, warm slightly to pour over the bars.
8. Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).

PREP TIME 1 HOUR  

COOK TIME 50 MINUTES  

TOTAL TIME 1 HOUR 50 MINUTES

YIELD: 9X13-INCH PAN

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Chewy Oatmeal Chocolate Chip Coconut Cookies

PREP TIME: 20 MINUTES 

COOK TIME: 10 MINUTES 

TOTAL TIME: 30 MINUTES

YIELD: 2-3 DOZEN

INGREDIENTS:

 1 cup (3.5 ounces) old-fashioned rolled oats

 2 1/4 cups (11.25 ounces) all-purpose flour (I use unbleached all-purpose flour)

 1 teaspoon baking soda

 3/4 teaspoon salt

 1 cup (8 ounces, 16 tablespoons) butter, softened (I use salted butter)

 1 1/4 cups (9.25 ounces) packed light brown sugar

 1/2 cup (3.75 ounces) packed dark brown sugar

 2 large eggs

 1 tablespoon vanilla

 1 cup (1.75 to 2 ounces) sweetened or unsweetened coconut flakes

 2 cups (12 ounces) semisweet or bittersweet chocolate chips

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. 
2. Add the oats, flour, baking soda, and salt to a food processor or blender and process for about 30 seconds until coarsely blended. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, add the butter and brown sugars and mix until light in color, 1-2 minutes. 
4. Add the eggs and vanilla and mix for another 1-2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
5. Add the blended dry ingredients and mix once or twice (not all the flour will be fully combined). 
6. Add the coconut and chocolate chips and mix until no dry streaks remain.
7. Shape the cookie dough into balls (I use a #40 cookie scoop) and place several inches apart on parchment lined cookie sheets. 
8. Bake for 10-12 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.

NOTES:

If your cookies are flattening more than you like, increase the oven temperature to 375 degrees or use convection setting if your oven has it (325 degrees).

Do not freeze this cookie dough.  If you do the cookies will not cook the same and turn out different.

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Homemade Granola

Ingredients:

 1 1/4 C Brown Sugar
1/4 C Water
3/4 C Oil
2 tsp Vanilla
1 tsp Coconut Extract

3 1/2 C Rolled Oats
1 C Dry Powdered Milk (non-fat recommended)
1/2 - 1 C Almonds
1/2 - 1 C Pecans
1/2 C Coconut
1 Tbsp Cinnamon

Instructions:

1. Preheat oven to 200 degrees.
2. Heat sugar and water to a full boil.
3. Slightly cool and stir in oil, vanilla and coconut extract.
4. In a separate large bowl combine and mix oats, coconut, powdered milk, nuts and cinnamon.
5. Add the wet mixture to the dry ingredients in the large bowl and stir together till all is coated.
6. Pour mixture onto a greased cookie sheet and bake for 2 hours flipping the granola every 30 minutes.
7. Cool then brake apart.  Store in an air tight container.

From Morgan Delahunty

No Bake Energy Bites

3/4 cup all-natural peanut butter (if your natural peanut butter is refrigerated and is thick, try popping the measuring cup of peanut butter in the microwave for 10-15 seconds)

1 3/4 cup old-fashioned or quick-cooking oats

1/3 cup honey (or slightly more if needed to bind mixture together)

1/3 cup semisweet or dark chocolate chips (I used mini)

1.    Add peanut butter to medium microwave-safe mixing bowl. Microwave for 30 seconds, or until peanut butter is less solid. 

2.    Add the rest of the ingredients to the mixing bowl and stir for 2-3 minutes until fully combined. At this point, if the dough is very sticky, you can refrigerate it for a 1-2 hours or pop it in the freezer for 30 minutes to slightly firm up.

3.    Using a cookie scoop or spoon, form the dough into about 24 tablespoon-sized balls. Place on wax or parchment sheet or dish and refrigerate for about an hour before enjoying.

4.    To store, place energy bites in a Ziploc bag or storage container. Refrigerate for up to 2 weeks or freeze for up to 3 months.

Notes:
Depending on the type of peanut butter you use and its thickness, you may need to add slightly more honey or peanut butter to help the energy bites come together.

From: Sierra

Berry Smoothie

- ¾ Cup Frozen Mixed Berries

- ½ Cup Vanilla Yogurt 

- 1 Cup Milk 

- ¼ Cup Rolled Oats 

Add everything into a blender and blend until smooth.  Enjoy!

Blueberry Smoothie

- 1/8 Cup of Rolled Oats 

- 1 Cup of Milk 

- ½ Cup Vanilla Yogurt 

- ¾ Cup of Frozen Blueberries 

Add everything into a blender and blender until smooth.  Enjoy!

Banana Smoothie

- 1/8 Cup of Rolled Oats 

- 1 Banana (can be frozen) 

- 1 Cup Milk 

- 1 Scoop of vanilla Protein Powder or Weight Loss Shake Powder

Add everything into a blender and blender until smooth.  Enjoy!

Raspberry, Banana Smoothie

- ¼ Cup Rolled Oats 

- ½ Cup Milk 

- ½ Cup Vanilla Yogurt 

- ½ Banana 

- 1/3 Cup Raspberries

Add everything into a blender and blender until smooth.  Enjoy!

Peanut Butter & Jelly Smoothie

- 1 Tbsp Peanut Butter 

- ¾ Cup of Frozen Berries 

- 1 Scoop of Vanilla Protein Powder or Weight Loss Shake

- ¼ Cup of Rolled Oats 

- 1 Cup of Milk 

Add everything into a blender and blend till smooth. 

Chocolate, Banana, Peanut Butter Smoothie

¼ Cup of Rolled Oats 

1 Scoop of chocolate protein powder 

½ Cup Unsweetened Almond Milk 

½ Cup Water or 6-8 Ice Cubes

1 Tbsp Natural Peanut Butter 

1/2 Frozen Banana 

Macros: 371 Cal - 11.5F/39.25C/26.75P (29%F/42%C/29%P)

Add all ingredients into a blender and blend till smooth. Drink immediately.

Alternative Smoothie:

1/4 Cup Rolled Oats
1 Scoop of weight loss shake powder
5.5 oz Chocolate Premier Protein
1/2 C Water or 6-8 Ice Cubes
1 Tbsp Peanut Butter
1/2 Frozen Banana

Add all ingredients into a blender and blend till smooth.  Drink immediately.

Macros: 413 Cal - 13F/40.5C/ 33.5P  (28%F/39%C/32%P)

Homemade Granolla

Ingredients:

4 Cups of Old Fashioned Oats

1 Cup of Sliced (or Chopped) Almonds

1/2 Cup Brown Sugar

1/2 tsp Cinnamon 

1/4 tsp Salt

1/4 Cup Unsalted Butter (Melted)

1/3 Cup of Honey

1 Egg White

Directions:

1. Preheat over to 300 degrees and line a cookie sheet with foil.

2. Mix together oats, almonds, brown sugar, cinnamon and salt. 

3. In a separate bowl mix together the butter, honey and egg white. 

4. Mix well the oat and butter mixtures together then spread an even layer onto your cookie sheet.

5. Bake for 30 minutes. If you like chunks in your granolla wait until it is completely cooled to brake up. If not brake up once it has slightly cooled. Store in an airtight container. 

Parfait with Maple Cinnamon Oats

Ingredients:

2 Tbls Oats (old fashioned)

1/8 tspCinnamon 

1 1/2 Tbsp Maple Syrup

Vanilla yougurt (1 cup per person)

Any kind of berries/fruit-

Strawberries

Blueberries

Raspberries

Blackberries

Bananas 

Kiwis

Clementines

Mangos

Directions:

1. In a small bowl or ramken mix oats, maple syrup and cinnamon.  Then set aside. (Amount above makes enough for 2)

2. Wash fruit and cut

3. In your serving dish layer yogurt and friut then top with cinnamon oats.

Prep time 10 minutes.

No Bake Cookies

2 C. Sugar
1/2 C. Butter
1/4 C. Cocoa
1/2 C. Milk
3 C. Quick Oats
1/2 C. Peanut Butter
1 tsp. Vanilla

Directions:
In a saucepan bring to boil sugar, butter, cocoa, and milk.  Boil until all sugar granules are dissolved.  Take off burner and add oats, peanut butter and vanilla.  Spoon out cookies onto wax paper.  Let cool, eat when hardened.

Peanut Butter Fingers

Ingredients:
1 C. Butter
1 C. Sugar
1 C. Brown Sugar
2/3 C. Peanut Butter
2 Eggs
1 tsp. Vanilla
1/2 tsp Salt
2 C. Flour
1 tsp. Baking Soda
2 C. Rolled Oats

1 Container of Chocolate Frosting

Directions:
Mix everything together and spread on a large cookie sheet, sprayed with pam.  Cook at 350 degrees for 16-18 minutes. (Don't over cook, they will cook a little longer on the pan after you pull them out.)  While it is still warm spread creamy peanut butter on top.  Allow it to cool completely then melt the chocolate frosting in the microwave for 30 sec.  Then pour on top and let cool.

Apple Pie Filling

4 ½ c. Sugar                        
¼ tsp. Allspice
1 c. Cornstarch                  
1 tsp. Salt
2 tsp.  Cinnamon              
3 Tbsp. Lemon Juice
¼ tsp. Ground Nutmeg  
2-3 drops yellow food coloring (opt.)
¼ tsp. Ground Cloves      
5 ½ - 6 lbs. Apples, Peeled, Cored, and Sliced

In a large saucepan blend the first 7 ingredients.  Stir in 10 c. water.  Cook and stir until thickened.  Add lemon juice and food coloring.  After apples are sliced put them in a bowl of 2 c. water and 2 c. lemon juice to prevent apples from going brown.  Pack apples into quart jars leaving ½ - 1 inch head space.  Fill with hot syrup.  Use spatula or knife to help distribute the syrup.  Wipe off jar rim.  Boil flats then place flats and rings on jars.  Process – Steam or hot water bath - Quarts – 20 minutes.  Yield approx. 6 qts.



Pie – Prepare 2 crust pastry 8 or 9 inch.  Line pie plate with pastry.  Add 1 quart of apple pie filling.  Adjust top crust, cut slits, and seal.  Bake at 400 degrees for 50 min.

Apple Crisp – Empty 1 quart of pie filling into 8x8 dish. 

Mix 2/3 c. Packed Brown Sugar
½ c. Flour
½ c. Rolled Oats
¾ tsp. Cinnamon
¾ tsp. Nutmeg
1/3 c. Softened Butter. 

Sprinkle over pie filling.  Bake at 375 degrees for 30 min.  Top with ice cream.