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Let’s Eat

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Chocolate Fudge Pie

By Heidi Sutton

Everyone knows that Halloween dishes up sweets galore. Trick-or-treaters come home with bounties of chocolate bars, candy, gum, licorice, and much more inside of their bags.

Even though trick-or-treat treasures are the stars of the show, when hosting Halloween parties, desserts also can be top notch, and guests often look forward to chocolate treats on the dessert table. 

This year, Halloween hosts can serve up a slice of Chocolate Fudge Pie from “Real Simple: Dinner Tonight Done!” from the editors of Real Simple and ghosts will rise from the dead for the chocolaty Monster Mash Mudslide courtesy of Culinary.net.

Chocolate Fudge Pie

Chocolate Fudge Pie

YIELD: Makes 8 servings

INGREDIENTS:

1 pie crust (store-bought or homemade), fitted into a 9-inch pie plate

6 ounces semisweet chocolate, chopped, plus more shaved, for topping

1⁄2 cup (1 stick) unsalted butter

3 large eggs

1⁄8 teaspoon kosher salt

1⁄2 cup plus 3 tablespoons granulated sugar

11⁄2 cups heavy cream

DIRECTIONS:

Heat oven to 375 F. Place the pie plate on a baking sheet. Prick the crust with a fork and line with foil. Fill to the top with pie weights or dried beans. Bake until the edges are firm, 20 to 25 minutes. Remove the foil and weights and bake until just golden, 8 to 10 minutes more. Reduce oven temperature to 325 F.

Meanwhile, in a large heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate and butter, stirring often, until smooth; set aside.

Using an electric mixer, beat the eggs, salt, and 1⁄2 cup of the sugar on medium-high speed until fluffy, 4 to 5 minutes. Fold one-third of the egg mixture into the chocolate mixture, then fold in the remainder.

Pour the mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cook for 1 hour, then chill until firm, at least 2 hours.

Beat the cream with the remaining 3 tablespoons of sugar on medium high-speed until soft peaks form. Spread over the pie and sprinkle with the shaved chocolate.

Monster Mash Mudslide

YIELD: Makes 4 servings

INGREDIENTS:

4 cups lowfat chocolate milk

10 chocolate wafer cookies, coarsely broken

1/2 cup frozen non-dairy whipped topping, thawed

8 mini chocolate chips or mini chocolate candies (orange/brown color recommended)

DIRECTIONS:

In blender, blend chocolate milk and chocolate wafer cookies until smooth. Heat mixture in saucepan or microwave until just heated through.

To serve, pour chocolate milk mixture into 4 glasses. For each serving, spoon a large, upright dollop of whipped topping to resemble a ghost. Insert chocolate chips or chocolate candies into dollop for eyes.

Note: To enjoy a cold mudslide, do not heat in saucepan or microwave.

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Maple Banana Bread Pancakes

By Heidi Sutton

Autumn is the perfect time to fall in love with maple syrup. There’s something about its sweet and savory taste that makes it the perfect addition to fall recipes and comfort food. Here are two delicious recipes, one for breakfast and one for dessert, that utilize this versatile ingredient.

Maple Banana Bread Pancakes

Recipe courtesy of Culinary.net

Maple Banana Bread Pancakes

YIELD: Makes 8 4-inch pancakes

INGREDIENTS:

2 very ripe large bananas

1 cup milk

1 large egg

1 tablespoon maple extract

2 teaspoons vanilla extract

1 cup all-purpose flour

3 tablespoons packed light brown sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

chopped walnuts for topping

DIRECTIONS:

Mash bananas in a large bowl with a fork until smooth. Add milk, egg, maple extract, and vanilla extract, and whisk until combined. Add flour, brown sugar, baking powder, ground cinnamon, and salt; mix until well blended.

Heat 2 tablespoons of the unsalted butter in a large cast iron skillet, nonstick frying pan, or griddle on medium heat until melted. Pour 1/4 cup of batter per pancake onto griddle or skillet. Cook 1-2 minutes per side, or until golden brown, turning when pancakes begin to bubble.

Transfer the pancakes to a warm oven or plate. Serve immediately with sliced banana, walnuts and maple syrup.

Pumpkin Bread Pudding with Spiced Maple Syrup

Recipe courtesy of Culinary.net

Pumpkin Bread Pudding with Spiced Maple Syrup

YIELD: Makes 12 servings

INGREDIENTS:

Bread Pudding:

2 cans (13 2/3 ounces each) coconut milk

4 eggs, lightly beaten

1 cup sugar

1 cup canned pumpkin

1 tablespoon pumpkin pie spice

1 tablespoon vanilla extract

8 cups cubed challah bread (or cubed French or Italian bread)

1 cup flaked coconut

1 cup chopped pecans

Spiced Maple Syrup:

1 cup maple syrup

1 vanilla extract

1/4 teaspoon pumpkin pie spice

DIRECTIONS:

To make Bread Pudding: Heat oven to 350° F. Pour coconut milk into large bowl. Stir with wire whisk until smooth. Add eggs, sugar, pumpkin, pumpkin pie spice and vanilla; mix until well blended. Add bread cubes; toss to coat well. Pour into greased 13-by-9-inch baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans. Bake 35-40 minutes.

To make Spiced Maple Syrup: Mix syrup, vanilla extract and pumpkin pie spice in microwavable bowl or measuring cup. Microwave on high 1 minute, or until warm.

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Brown Butter Pierogies with Roasted Sweet Potatoe

By Heidi Sutton

Cooler days call for comforting flavors the entire family can enjoy at the dinner table like roasted veggies paired with hearty favorites like cheesy pierogies  followed by an apple crisp paired with pears and walnuts that provide a sense of warmth and coziness. Make this autumn one to remember by creating new meals and memories along the way.

Brown Butter Pierogies with Roasted Sweet Potatoes

Recipe courtesy of Culinary.net

Brown Butter Pierogies with
Roasted Sweet Potatoes

YIELD: Makes 4 servings

INGREDIENTS:

1 bag (1.6 pounds) cheese pierogies 

2 cups sweet potato cubes

1 tablespoon olive oil

salt and pepper, to taste 

4 tablespoons salted butter

1 tablespoon balsamic vinegar

2 tablespoons lemon juice

1/2 cup pecans

fresh thyme leaves, for serving

DIRECTIONS:

Preheat oven to 400 F. Toss sweet potato cubes in olive oil, salt and pepper, to taste, and spread in even layer on baking sheet. Roast 25-30 minutes, tossing about halfway through, until potatoes are fork tender. 

In medium skillet over medium heat, brown butter 5-10 minutes. Avoid smoking or burning. Remove from heat. Allow to cool about 5 minutes then whisk in balsamic vinegar and lemon juice.

In large saucepan, bring water to boil. Cook pierogies according to package directions, about 3 minutes. Drain and toss in brown butter sauce. Add roasted sweet potatoes and pecans to brown butter pierogies and toss gently to coat. Top with fresh thyme leaves before serving.

Apple Pear Walnut Crisp

Recipe courtesy of Culinary.net

Apple Pear Walnut Crisp

YIELD: Makes 4 servings

INGREDIENTS:

Walnut Crisp Topping:

1 1/2  cups California walnuts, divided

1/4 cup all-purpose flour

1/3 cup brown sugar

1/2 cup quick-cooking oats

1/2 teaspoon ground cinnamon

1/2 cup butter, chilled and sliced into 1-tablespoon pieces

 

Apple Pear Filling:

3 Granny Smith apples, peeled and sliced into 1/4-inch slices

2 D’Anjou pears, peeled and sliced into 1/4-inch slices

1/2  cup granulated sugar

2 tablespoons cornstarch

1 teaspoon cinnamon

1/8  teaspoon salt

1 tablespoon lemon juice

ice cream (optional)

caramel sauce (optional)

DIRECTIONS:

To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground. In small bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms. Coarsely chop remaining walnuts and stir into crumb mixture until incorporated. Set aside.

To make apple pear filling: Preheat oven to 350 F. In bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice. Place fruit mixture in bottom of 10-inch cast-iron pan or baking dish. Sprinkle walnut crisp topping mixture over fruit. Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown. Top with ice cream and caramel sauce, if desired.

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Chocolate-Pumpkin Cake

By Heidi Sutton

Fall is about cooler weather, football, sweaters and warm, delicious food. It’s about gathering around the table with loved ones to enjoy a snack or meal and making memories that will last a lifetime. This season, when you’re craving something sweet, try these fall desserts which pair savory pumpkin and decadent chocolate for a nontraditional flavor combination that’s hard to resist.

Chocolate-Pumpkin Cake

Recipe courtesy of Culinary.net

Chocolate-Pumpkin Cake

YIELD: Makes 9 servings

INGREDIENTS:

2 eggs

1/2 cup sugar

1/2 cup plus 1 tablespoon olive oil

2/3 cup pumpkin puree

1 cup flour

2 to 3 tablespoons cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking powder

DIRECTIONS:

Preheat your oven to 350 F and line an 8×8-inch baking dish with parchment paper. Crack the eggs into a mixing bowl and add the sugar. Beat with a hand mixer until bubbles form. Slowly add the olive oil while whisking. Add the pumpkin puree. Sift in the flour, cocoa powder, salt, and baking powder. Whisk until well combined. 

Pour the batter into your prepared baking dish and level it out. Bake for 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool for at least 15 minutes. Remove the cake from the dish using the parchment paper and slice to serve.

Pumpkin Bread with Chocolate Chips

Recipe courtesy of Family Features

Pumpkin Bread with Chocolate Chips

YIELD: Makes 12 servings

INGREDIENTS:

Nonstick cooking spray

1 1/2  cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons pumpkin pie spice

1 cup canned pumpkin

1/3 cup brown sugar

1/3  cup granulated sugar

1/2 cup vegetable oil

3 eggs, at room temperature

1/2 tablespoon vanilla extract

1 cup semi-sweet chocolate chips

1 cup mini semi-sweet chocolate chips

DIRECTIONS:

Preheat oven to 350 F. Spray 8-by-4-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.

In large bowl, whisk flour, salt, baking powder, baking soda and pumpkin spice. Set aside. 

In medium bowl, combine canned pumpkin, brown sugar, granulated sugar, oil, eggs and vanilla extract. Stir together. Stir wet ingredients into dry ingredients; mix until combined. Fold in chocolate chips. 

Pour batter into loaf pan. Bake 45-50 minutes until toothpick inserted in center comes out clean. Cool at least 10 minutes in pan before removing to wire rack to finish cooling.

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Italian Sausage Spinach and Tomato Rigatoni

By Heidi Sutton

Planning a delicious, romantic date night doesn’t have to take you any further than your own kitchen. Take inspiration from simple Italian dishes to celebrate the link between food and love. As these recipes show, a romantic meal can be ready in minutes or, like a great love story, simmered to perfection. Serve with a simple salad of greens with Italian vinaigrette or Caesar dressing, warm Italian bread and don’t forget the cannolis for dessert!

Italian Sausage Spinach and Tomato Rigatoni

Recipe courtesy of Family Features

Italian Sausage Spinach and Tomato Rigatoni

PREP TIME: 10 minutes

COOK TIME: 20 minutes

INGREDIENTS:

1/2 box rigatoni pasta

1 tablespoon olive oil

1/2 cup onions, chopped

4 cloves garlic, minced

1/2 cup mushrooms, sliced

16 ounces sweet Italian sausage

1 jar Marinara sauce

2 cups fresh baby spinach

salt and pepper to taste

Parmesan cheese, for garnish

DIRECTIONS: 

Bring a large stockpot of water to boil. Boil rigatoni pasta until al dente. Drain and set aside. In saute pan over medium heat, add olive oil. Add onions, garlic and mushrooms. Saute until vegetables start to brown. Add Italian sausage and cook until done, breaking into small pieces. Add sauce and bring to low boil. Add baby spinach and cook until spinach is mostly wilted. Season with salt and pepper, to taste. Add drained pasta to pan with sausage and sauce. Toss and divide between plates. Garnish with Parmesan cheese.

Creamy Italian Garlic Chicken Pasta

Recipe courtesy of Family Features

Creamy Italian Garlic Chicken Pasta

PREP TIME: 10 minutes

COOK TIME: 20 minutes

INGREDIENTS:

2 tablespoons olive oil

2 large chicken breasts

1 teaspoon Italian seasoning

salt and pepper to taste

4 cloves garlic, minced

1/4 cup onions, chopped

1/4 cup sun-dried tomatoes, cut into strips

6 fresh basil leaves, sliced

1 jar Creamy Rosa Sauce

1/2 cup heavy cream

water

1/2 box Casarecce or preferred pasta

parsley, for garnish

Parmesan cheese, for garnish

DIRECTIONS: 

In saute pan over medium heat, add olive oil. Season chicken with Italian seasoning and salt and pepper to taste. Sear chicken breasts on both sides until browned. Remove from pan and set aside. Add garlic and onions to hot pan. Cook until starting to brown. Add sun-dried tomatoes and basil; stir. Add sauce and heavy cream; cook until mixture starts boiling. Bring large stockpot of water to boil. Boil pasta until al dente. Divide pasta between two plates. Place one chicken breast over pasta on each plate and top with additional sauce, parsley and Parmesan cheese.

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Butternut Squash Sage Frittata

By Heidi Sutton

Well, it’s official: Fall begins Sept. 23. While the leaves haven’t changed color yet, the days are getting noticeably cooler, especially in the evening, and every day we inch a little closer to turning on the furnace.

For foodies, this is the perfect time to try a Butternut Squash Sage Frittata. Packed with fragrant autumn flavors, this recipe offers a creative and tasty way to kick off the day. 

Butternut Squash Sage Frittata

Recipe courtesy of Family Features

YIELD: Makes 6 servings

INGREDIENTS:

Crispy Sage Leaves:

3 tablespoons extra-virgin olive oil

6-8 small fresh sage leaves

pinch kosher salt

Frittata:

2 teaspoons extra-virgin olive oil

1 1/2 cups butternut squash, diced

1clove garlic, minced

2 large sage leaves, chopped

6 large eggs

1/2 cup fat free milk  

salt and pepper, to taste

1/8 teaspoon freshly ground nutmeg

DIRECTIONS: 

To prepare crispy sage leaves: In small skillet, heat olive oil until shimmering. Fry sage leaves in oil until crispy, about 5 seconds. Remove sage leaves from oil and drain on paper towel. Sprinkle with salt while hot.

To prepare frittata: Heat oven to 425° F. In 10-inch cast-iron skillet, heat oil over medium-high heat. Add butternut squash; stir to coat in oil. Spread butternut squash in single layer and cook 2-3 minutes before stirring. Repeat until squash becomes tender and begins to caramelize, about 10 minutes total. Add garlic and chopped sage; stir until fragrant, about 60 seconds.

In large bowl, whisk together eggs, milk, pepper, salt and nutmeg. Pour mixture into skillet and stir gently, about 15 seconds, to distribute squash evenly around pan. Transfer skillet to oven and cook 10 minutes, or until egg is puffed and set. Remove from oven and let cool about 3-5 minutes before cutting and serving with crispy sage leaves.

Notes: To prepare butternut squash: Separate round end from long portion of squash; save round end for a separate recipe. With vegetable peeler, peel long portion. With sharp check’s knife, thinly slice squash. Cut slices into long matchsticks then chop into cubes. Pre-cut, store-bought butternut squash can be used in place of cutting entire squash.

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Apple Coffee Cake

By Heidi Sutton

Last week’s recipes were two variations of apple pie; this week are two apple cakes. Both made with vegetable oil instead of butter, they are a perfect way to celebrate a sweet and fruitful New Year for Rosh Hashanah.

Apple Cake

YIELD: Makes 8 servings

INGREDIENTS:

3 cups crisp apples, peeled, cored and diced

3 teaspoons cinnamon

6 tablespoons, plus 2 cups, sugar, divided

3 cups flour

3 teaspoons baking powder

1 teaspoon salt

1 cup vegetable oil

4 eggs, beaten

1/4 cup orange juice

1 teaspoon vanilla

icing (optional)

DIRECTIONS: 

Heat oven to 350 F. In medium bowl, mix apples, cinnamon and 5 tablespoons sugar until combined. Set aside.

In large bowl, mix flour, 2 cups sugar, baking powder and salt until combined. Form well in middle of mixture. Add oil, eggs, orange juice and vanilla; mix until blended.

 In springform pan, pour half of batter. Add apple mixture. Pour remaining batter over apple mixture. Sprinkle remaining sugar over batter. Bake 40-50 minutes, or until top is golden brown and tester comes out clean and dry. Drizzle with icing, if desired.

Apple Coffee Cake

YIELD: Makes 10 servings

INGREDIENTS:

5 cups tart apples, cored, peeled and chopped

1 cup sugar

1 cup dark raisins

1/4 cup vegetable oil

2 teaspoons vanilla

1 egg, beaten

2 1/2 cups sifted all-purpose flour

1 1/2 teaspoons baking soda

2 teaspoons ground cinnamon

Preheat oven to 350 F. Lightly oil 13-by-9-by-2-inch pan.

DIRECTIONS: 

In large mixing bowl, combine apples with sugar and raisins; mix well. Let stand 30 minutes. Stir in oil, vanilla and egg.

Sift together flour, baking soda and cinnamon. Using about 1/3 of mix at a time, add to apple mixture, stirring just enough to moisten dry ingredients. Turn batter into pan. Bake 35-40 minutes until toothpick inserted in center of cake comes out clean. Cool cake slightly before serving.

On the web:

Check out a recipe for Crown Raisin Challah at www.tbrnewsmedia.com

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Photo from culinary.net

The traditional dishes served year after year at your family’s holiday gatherings may bring comfort and a sense of nostalgia, but you can open your loved ones up to a whole new world by incorporating recipes from around the globe.

People of all different cultures across the Earth are often connected by food, whether it’s a classic holiday dish or a unique take on a traditional dish, like this raisin-infused Challah. While the dishes themselves may drastically differ, using similar ingredients can be a unifying thread.

For those looking to pull off worldly cuisines this holiday season, consider a familiar and nearly universal ingredient like raisins, an innovative and delicious addition incorporated in culturally diverse dishes. On top of their versatile flavor, Sun-Maid Raisins offer a better-for-you whole fruit option with no added sugar per 1/4-cup serving.

Crown Raisin Challah

Crown Raisin Challah

YIELD: Makes 3 loaves

INGREDIENTS:

Dough:

2 envelopes (1/4 ounce each) active dry yeast

1/2 cup sugar

1/4 cup honey

3 cups warm water

2 teaspoons cinnamon

1/3 cup olive oil

2 extra-large eggs, plus 3 egg yolks

2 tablespoons kosher salt

1 cup Sun-Maid raisins

3 cups bread flour

6 1/2 cups all-purpose flour

Egg Wash:

2 extra-large eggs

2 tablespoons sugar

DIRECTIONS: 

In big bowl, mix yeast, sugar, honey and warm water. Let yeast bloom about 7 minutes. Add cinnamon, oil, eggs, egg yolks and salt. Mix well. Add raisins. Add flours and mix until sticky. Dough should be creamy yellow. Turn dough out onto floured surface and knead 12-15 minutes, or until smooth. Oil bowl, place dough back in bowl and cover tight with plastic wrap. Let rise in warm place about 1 1/2 hours, or until doubled.

Punch dough down, cover and let rise another 45 minutes. Punch down again and cut into three equal pieces. Let rest about 10 minutes then roll each piece into snakes about 30 inches long; taper at one end. Starting with thick end, roll each snake into spiral shape like snail shell. Use a little water and stick tapered end onto body of spiral. Mold into place with hands.

Oil loaves lightly, cover with plastic wrap and let rise until poofy, about 25 minutes.

Preheat oven to 375 F. In small bowl, whisk eggs and sugar. Gently brush loaves with egg wash, taking care not to deflate them.

Bake 45 minutes, or until loaves are golden. Let cool completely before serving.

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Consider these global recipe ideas enjoyed at holiday gatherings around the world.

Germany

  • Apple Strudel: Quite possibly one of the most famous German desserts of all, raisins add a delicious chewiness to this traditional strudel.
  • Lebkuchen: A traditional German cake similar to gingerbread that’s full of sweet spices, walnuts, dates and raisins.

Italy

  • Cuccidati Siciliani: Typically at their most popular during the holiday season, these Italian fig cookies feature raisins inside the deliciously fruity filling.
  • Panettone: Also a holiday favorite, Panettone is a towering round of sweet bread speckled with raisins, citrus and almonds.

England

  • Fruitcake: Traditional fruitcake is chock-full of dried raisins, golden raisins, cherries, dates, pineapple and apricots soaked in dark tea overnight.
  • Bread Pudding: This English staple uses stale bread, spices, sweetener and raisins to create a dense and delicious cake.

Poland

  • Cinnamon-Raisin Rugelach: These flavorful pastries are characterized by a melt-in-your-mouth cheese-based dough with a sweet cinnamon, raisin and walnut filling.

Greece

  • Christopsomo: Considered sacred in many Greek households and translating to “Christ’s Bread,” this revered dish is usually prepared the day before Christmas Eve and is served with nothing but bare hands at the table. Raisins, nuts, cinnamon, cloves and nutmeg are all found throughout the loaf.

Armenia

  • Ghapama: A baked pumpkin stuffed with partially cooked rice, raisins, nuts, cinnamon and honey.

Ireland

  • Irish Soda Bread: The cakey texture of this Irish favorite is complemented by sweet, chewy raisins throughout the loaf.

Visit SunMaid.com to find more recipes perfect for holiday gatherings.

 

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By Heidi Sutton

During a trip to Haydens Orchard (formerly Davis Peach Farm) in Wading River last week to pick up some white peaches I was surprised to see their apple trees already laden with fruit. It made me think of my favorite dessert, apple pie. Most families have a favorite recipe that they love. Here are two more — Grandma’s Apple Pie and Brown Butter Apple Pie — to add to your culinary repertoire.

Grandma’s Apple Pie

YIELD: Makes 8 servings

INGREDIENTS:

Double Crust Pie Pastry

1 large egg, beaten

6 to 7 cups apples, peeled and sliced

1 tablespoon lemon juice

1⁄2 cup granulated sugar

3 tablespoons flour

1⁄2 teaspoon ground cinnamon

1⁄8 teaspoon nutmeg

DIRECTIONS: 

Preheat oven to 425 F. Peel apples and cut in quarters. Remove the core and slice apples into 1⁄4-inch to 1⁄8-inch thick. In a large bowl, combine apples, lemon juice, sugar, flour, cinnamon, and nutmeg. Toss well to combine and set aside.

Roll half of the dough into a 12-inch circle. Line a 9-inch pie plate with the pastry dough. Fill with apple filling. Roll the remaining crust and gently place it over the apple mixture. Seal the edges by gently pinching the top and bottom crusts together. You can fold or decorate the edges by crimping or pressing with a fork. 

Beat the egg and 2 teaspoons of water or milk. Cut 4 to 5 slits in the top crust to allow steam to escape. Brush with egg mixture and sprinkle with sugar. Bake at 425 F for 15 minutes, reduce heat to 375 F, and bake an additional 35 to 40 minutes or until the crust is golden and the apples are tender.

Cool at least 30 minutes before serving. 

Brown Butter Apple Pie

YIELD: Makes 8 servings

INGREDIENTS:

Streusel Topping:

1/2 cup flour

1/4 cup chopped pecans

2 tablespoons light brown sugar

4 tablespoons butter, cut into 1/2-inch cubes

Filling:

4 tablespoons butter

6 to 7 cups apples, cut into 1/4-inch slices

1/2 cup light brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon grated nutmeg

1/4 teaspoon salt

1 teaspoon vanilla

3 tablespoons flour

1 deep dish frozen pie shell

DIRECTIONS: 

Preheat oven to 375 F.

To make streusel topping: Mix flour, chopped pecans and light brown sugar. Stir in butter using fingertips until incorporated with small lumps of butter visible. Refrigerate.

To make filling: In large skillet over medium heat, melt butter until amber, stirring often. Set aside to cool. In large bowl, stir sliced apples, brown sugar, cinnamon, nutmeg, salt, vanilla and flour using spatula. Pour brown butter over apples and mix, scraping skillet with rubber spatula to incorporate brown butter bits. 

Place frozen pie shell on baking sheet. Add 2 cups apple mixture into shell, gently pressing apple slices for even base. Add remaining apple slices and gently press. Sprinkle streusel topping evenly over apples. Bake 30 minutes then reduce oven temperature to 350 F and bake 35-45 minutes until topping is golden and apples are soft.

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Blueberry Key Lime Cheesecake Bars

By Heidi Sutton

No dessert menu is complete without an array of treats, and these creamy, homemade Blueberry Key Lime Cheesecake Bars are the perfect way to put a sweet finishing touch on your celebrations. Or go for a crowd pleaser with this Cherry Cheesecake Lush Dessert and its smooth, velvety texture and plump, juicy cherries.

Blueberry Key Lime Cheesecake Bars

Recipe courtesy of Inside BruCrew Life blog

Blueberry Key Lime Cheesecake Bars

YIELD: Makes 24 servings

INGREDIENTS:

Nonstick cooking spray

30 vanilla cream-filled cookies

1/4 cup butter, melted

3 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

3/4 cup sour cream

1/3 cup key lime juice

1 tablespoon key lime zest

1/4 cup flour

3 eggs

green gel food coloring (optional)

1 can (21 ounces) blueberry pie filling, divided

1 container (8 ounces) whipped topping, thawed

key lime slices (optional)

DIRECTIONS: 

Place baking sheet on bottom rack of oven. Fill halfway with water. Heat oven to 325° F. Line 9-by-13-inch pan with foil and spray with nonstick spray.

Using food processor, pulse cookies until crumbly. Stir together crumbs and butter. Press evenly into bottom of prepared pan. Beat cream cheese until creamy. Add sugar and sour cream, and beat again until smooth. Add key lime juice, zest and flour, and beat until mixed thoroughly. Add eggs, one at a time, and beat gently after each. Add green food coloring to cheesecake mixture, if desired. 

Spread cheesecake batter evenly over crust in pan. Add 1 cup of blueberry pie filling over top of cheesecake. Use butter knife to gently swirl pie filling into cheesecake. Do not let knife go through to crust.

Place pan on oven rack above tray of water. Bake 45-48 minutes. Remove immediately and place on wire rack for 1 hour then place in refrigerator until completely chilled. Cut into 24 squares and serve with whipped topping, remaining pie filling and key lime wedges.

Cherry Cheesecake Lush Dessert

Recipe courtesy of Lemon Tree Dwelling blog

YIELD: Makes 12 servings

INGREDIENTS:

1 cup vanilla wafer crumbs

1 cup finely chopped pecans

1 cup butter, melted

8 ounces cream cheese, softened

1 cup powdered sugar

16 ounces whipped topping, divided

2 small boxes cheesecake-flavored pudding

3 cups milk

1 can (21 ounces) cherry pie filling

1/2 cup. chopped pecans

DIRECTIONS: 

Heat oven to 350° F.

In medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans and butter.

Press into 9-by-13-inch baking pan; bake 15 minutes. Remove from oven and cool.

In separate mixing bowl, combine cream cheese, powdered sugar and 1 1/2 cups whipped topping. Mix until smooth; spread evenly over cooled crust.

Combine cheesecake pudding mix, milk and 1 1/2 cups whipped topping, and mix until smooth. Spread evenly over cream cheese layer in pan.

Top with pie filling, remaining whipped topping and chopped pecans and serve.

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