Caramel Apple Cheesecake Bars with Streusel Topping

Update 12/2/07-- here's the pic, really nothing much to look at. But after you allow this dessert to set up in the refridgerator, you will not be able to stop eating it! So, don't say I didn't warn you! :)
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These are in the oven baking right now in anticipation of Thursday.
We're having anti-Thanksgiving. Oh, we're thankful all right. Thankful our friends are whipping up a fabulous Italian feast for us!

This recipe is going to be our contribution to the party and a slight nod to the holiday at an otherwise nontraditional dinner. It sounded so decadent, I just had to splurge! I hope it's as good as it sounds! I will report back and have pics by next week (sorry, I know I've been a slacker lately!) If it's by Paula Deen and has 3 sticks of butter and two packages of cream cheese, you KNOW it has to be good! Happy eating, y'all!

Recipe courtesy Paula Deen
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 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. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping:(I actually mixed this up first),
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients.
Yield: approximately 3 cups

Bella's Pumpkin Ribbon Bread

This is a spin off of a Cooking Light recipe just in time for the holidays!

Filling:
8 oz reduced fat cream cheese, softened
1/4 c. sugar
1 tbsp flour
2 egg whites

Bread:
1 cup pumpkin
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 tbsp canola oil
1 2/3 c flour
1 1/4 c sugar
1 tspn baking soda
2 tspn pumpkin pie spice
Dash allspice
Dash cloves

Preheat oven to 350 degrees

For filling, combine first four ingredients; set aside.

In a large bowl, beat pumpkin, applesauce, egg, egg whites and oil.
Combine flour, sugar, baking soda & spices in another bowl.
Add gradually while beating to pumpkin mixture.

Divide 1/2 of batter between 2 loaf pans coated w/cooking spray.
Spread each w/1/2 the filling.
Top each w/remaining 1/2 of batter (1/4 on each).
Bake 40-50 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Chicken Stroganoff

This is one of my newest Fall staples.

Chicken Stroganoff

Stroganoff usually consists of thin slices of beef in a mushroom-sour cream sauce and served over noodles or rice pilaf. This version keeps the classic flavors but uses chicken in place of beef and incorporates sage for a twist. Be sure to use a large skillet(I use a dutch oven) so there's room enough to stir in the noodles at the end.

1 tablespoon butter(I use Smart Balance)
1 1/2 cups chopped onion (about 1 medium)
2 teaspoons finely chopped fresh sage
1 1/4 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 (8-ounce) package presliced mushrooms
1/4 cup all-purpose flour (about 1 ounce)
1 teaspoon paprika
1 pound skinless, boneless chicken breast halves
1 tablespoon olive oil
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons sherry(I use white wine)
1 cup reduced-fat sour cream
1 tablespoon all-purpose flour
5 cups hot cooked wide egg noodles, I use whole grain (about 8 ounces uncooked pasta)
1/4 cup chopped fresh parsley

Melt butter in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add sage, 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; sauté 5 minutes or until mushrooms begin to brown. Spoon mixture into a large bowl.

Combine 1/4 cup flour and paprika in a shallow dish. Cut each chicken breast half in half lengthwise; cut crosswise into 1/4-inch strips. Dredge chicken strips in flour mixture; shake off the excess flour mixture. Heat oil in pan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Sauté 4 minutes or until chicken is done. Add chicken to mushroom mixture.

Add broth and sherry to pan, scraping pan to loosen browned bits. Reduce heat to medium-low. Place sour cream in a small bowl; sprinkle with 1 tablespoon flour. Stir with a whisk until combined. Stir sour cream mixture and remaining 3/4 teaspoon salt into broth mixture. Stir in chicken mixture; cook 1 minute or until thoroughly heated. Add noodles and parsley; stir well to combine.

Yield: 6 servings (serving size: about 1 2/3 cups)CALORIES 427 (28% from fat); FAT 13.5g (sat 5.7g,mono 4.7g,poly 1.6g); PROTEIN 28.7g; CHOLESTEROL 101mg; CALCIUM 96mg; SODIUM 625mg; FIBER 3g; IRON 3.4mg; CARBOHYDRATE 47g Cooking Light, APRIL 2007

The Ultimate Spinach/Artichoke Dip

Party season is right around the corner! And inevitably, this dip gets some major action on the buffet tables. No matter where I take it, people always ask for the recipe. And believe it or not, it's a lower fat alternative to the normal dips, but flavor-wise you'd never know the difference. If you want to use full-fat cream cheese and sour cream, knock yourself out. But, a warning, it might be so crazy delicious you lose your mind!~ :)

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30493,00.html

Spinach Artichoke Dip
Recipe courtesy Juan-Carlos Cruz
Show:
Calorie Commando
Episode:
Party Hearty

1 box frozen chopped spinach, thawed (wring dry in a towel or ricer)
1 cup light sour cream
1/2 cup grated Parmesan
1 cup shredded part-skim mozzarella
8 ounces reduced fat cream cheese, softened
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon hot pepper sauce, plus more as needed
1 (14-ounce) can artichoke hearts, drained
Carrot sticks, celery sticks or baked tortilla strips, for serving (I use lavasch/flatbread crackers)

Preheat oven to 350 degrees F.

Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce.

Process until just blended but still slightly lumpy( I add everything and blend until smooth b/c we have texture issues in this house and 'chunky' just does not fly! :) ). Add artichokes and pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes. Serve with carrot sticks, celery sticks or baked tortilla strips.
Nutrition Information
Nutritional Analysis per serving
Calories 282
Fat 17 grams
Saturated Fat 11 grams
Carbohydrates 12 grams
Fiber 3 grams

Miller Lite Chili

Let me preface this post by saying I never make chili the same twice. Today's happened to include lite beer, thus the name. :) I also use varying amounts of spices, these all hinge on your own tastes. So, I'll just list out the basics of what I included. Chili's pretty forgiving, so shake it up and get creative! :)

Bella's Miller Lite Chili

1 lb ground chicken or turkey
1 28 oz can crushed tomatos
1 28 oz can tomato sauce
2 tbsp tomato paste
1 bottle beer (dark beer makes for yummy flavor as well, today I used Miller lite b/c that's what was in the fridge!)
1 small can diced tomatos w/juice
4 cans beans of your choice (I used black and pinto today)
1 yellow onion, chopped
3 cloves garlic, chopped
Olive oil
1 tbsp Worcestershire sauce

Spices/Herbs:
1 tspn Chipotle Chili powder (or I would use 1 chopped chile in adobo and 1 tbsp adobo sauce)
Chili powder
Garlic Powder
Crushed Red Pepper
S&P
2 tspn Cumin
Fresh chopped parsley

Toppers:
Sour Cream
Cheddar Cheese
Sliced scallions

Heat olive oil over medium heat in dutch oven. Add onions and garlic, sweat until translucent, approx 5 minutes. Add ground poultry, cook 'til done, add S&P and a few spices while cooking.

Add beer, let simmer for a minute or two. Then, add tomatos, paste, beans & rest of spices. Bring to a boil, cut to a simmer. Leave lid on for thinner chili, lid off for thicker. Stew on low as long as you like (on Sundays I leave it for a few hours w/the lid on, weeknites, 1/2 an hour w/the lid off).

Leftovers always taste better! :)

PS-- I'm also serving with a side of beer bread today. I'd love to share the recipe, but it was a mix a friend made and gave me. All I had to do was add beer, stir and top with butter! Gotta love that! :)

The Queen's Beans....

With the holidays around the corner, inevitably there will be miles of green bean casserole at the ready. And I must confess, I absolutely hate this dish. With a passion. Anything with cream of mushroom in it is on my "Do Not Eat" list, actually.

So, I was thrilled to see this recipe in the latest copy of Saveur, promoting a fresh made green bean casserole. I haven't tried it yet, but wanted to put it out there for anyone looking for a fresher alternative. This seems like something I would actually eat! :)

Here's the accompanying article:
http://www.saveur.com/our-favorite-foods/fruits-and-vegetables/the-queens-beans-54860.html

Green Bean Casserole
SERVES 6 – 8
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.

3 cups Chicken Stock
1⁄2 oz. dried shiitake mushrooms, stemmed
Kosher salt, to taste
2 lbs. green beans, cut into 2" pieces
Canola oil
1 1⁄4 cups flour
2 small yellow onions, thinly sliced
5 tbsp. butter
1⁄3 cup heavy cream
Freshly ground black pepper, to taste

1. Bring stock to a boil in a small pot. Remove from heat; add mushrooms. Cover; let soften for 20 minutes. Strain; reserve broth. Thinly slice mushrooms; set aside. Meanwhile, bring a pot of salted water to a boil. Add green beans; cook until tender, 6–7 minutes. Chill beans in an ice bath; drain and pat dry.
2. Pour oil into a large pot to a depth of 2". Heat over medium-high heat until oil registers 350° on a deep-fry thermometer. Put 1 cup flour into a bowl. Working in batches, toss onions in flour; shake off excess and fry until golden brown, 3–4 minutes. Transfer to a paper towel–lined plate and season with salt.
3. Heat oven to 375°. Grease an 8" × 8" casserole with 1 tbsp. butter; set aside. Melt remaining butter in a saucepan over medium heat. Whisk in remaining flour; cook for 1 minute. Pour in reserved broth while whisking; bring to a boil. Reduce heat to medium-low; simmer, whisking occasionally, until thickened, 15–20 minutes. Whisk in cream and combine with beans, half the onions, and salt and pepper in a bowl; transfer to casserole. Top with remaining onions; bake until bubbly, about 20 minutes.
First published in Saveur, Issue #106

Chicken Tetrazzini

Whenever I'm sick, feeling blue or there's a rainy day, nothing is better than homemade chicken or turkey tetrazzini. I used to pick some up from a little deli, but now since I've moved, I can't find anyone who makes it how I like it. So, I was forced to find the "Perfect" Tetrazzini recipe :) I really love this one b/c it's healthy without sacrificing any flavour. Adapted from a Cooking Light recipe, March 2003.

Chicken Tetrazzini
This classic dish, created and named for 19th-century opera singer Luisa Tetrazzini, is a great way to use leftover cooked chicken or turkey. The thin pasta soaks up the sauce, forming a casserole that you can cut with a fork. To make it easier to toss the pasta and sauce, break the vermicelli in half before cooking.

1 tablespoon butter(Smart Balance)
Cooking spray
1 cup finely chopped onion (I use the food processor to make it really fine)
2/3 cup finely chopped celery(Also in FP)
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
1 to 3 (8-ounce) packages presliced mushrooms
1/2 cup dry white wine
2/3 cup all-purpose flour
3 (14.5-ounce) cans fat-free, less-sodium chicken broth
2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
1/2 cup (4 ounces) 1/3-less-fat cream cheese
7 cups hot cooked whole grain linguini (about 1 pound uncooked pasta)
4 cups chopped cooked chicken breast (about 1 1/2 pounds)
1 (1-ounce) slice white bread
Preheat oven to 350°.

Melt butter in large stockpot coated with cooking spray over medium-high heat. Add onion, celery, pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.

Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.

Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended. Pour pasta mixture in 9x13 baking dish coated with cooking spray.

Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture.
Bake at 350° for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes.

To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350º for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.