Cheesecake Stuffed Strawberries

recipe from: Hello Miss Chelsea

Ingredients:

3 containers of strawberries

1 8oz. block of cream cheese, softened

3-4 tablespoons powdered sugar

1 teaspoon vanilla extract

1 graham cracker, crushed

Directions: 

1. Cut the tops off the strawberries, then using a small paring knife cut a cone shape out of the middle of the strawberries (I used the white part as a guide). Do this with all of the strawberries and set aside.

2. Crush up your graham cracker crumbs into a small bowl and set aside.

3.  In a mixing bowl combine the cream cheese, vanilla and powdered sugar (to taste), mix until creamy.

4. Scoop cheesecake mixture into a ziploc baggie, and snip the corner off. Pipe the filling into the strawberries, then dip them in the crushed up graham crackers.

5. Refrigerate until you're ready to enjoy them!

**These were super easy and very delicious!  

5 Cup Salad

Ingredients:
1 cup sour cream
1 cup coconut
1 cup pineapple chunks, drained
1 cup mandarin oranges, drained
1 cup miniature marshmallows

Directions:
Mix all ingredients together and chill about one hour.

Strawberry Bread

Strawberry Bread
Ingredients:
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 & 1/2 tsp. cinnamon
2 cups sugar
4 eggs, beaten
1 & 1/4 cup veg. oil (You can lighten it by using 1 c. applesauce and only 1/4 c. oil)
2 cups fresh chopped strawberries
1 cup chopped walnuts

Directions:
In large bowl, combine first 5 ingredients. Add egg and oil; mix well.
Stir in berries and nuts until evenly distributed - batter will be
thick. Grease & flour two 9" loaf pans and divide batter evenly into
each. Bake at 350 approx. 1 hour. Cool in pans 10 min. Invert onto
wire rack to cool completely.

**This makes two loaves

Caramel Apples

Recipe from: Cooking Light

Yield: 16 apples (serving size: 1 apple)

Ingredients:

16 wooden sticks
16 small apples, chilled
2 cups granulated sugar
1/2 cup light-colored corn syrup
1/2 cup water
2 cups half-and-half
2 teaspoons vanilla extract
1/4 teaspoon salt

Preparation:

1. Push wooden sticks into the top of chilled apples. Return apples to the refrigerator until caramel is ready for dipping.
2. Place sugar, corn syrup, and water in a large saucepan; boil, stirring until dissolved. Boil, without stirring, 9 minutes or until light golden.
3. Combine half-and-half, vanilla, and salt; slowly stir into pan. Boil until candy thermometer reaches 235° (45 minutes), stirring frequently.
4. Pour caramel into a bowl sitting in a hot water bath. Swirl apples in caramel, and place on baking sheet lined with wax paper.

Raspberry Baked Brie

Recipe from: Pillsbury and A Day in the Life

Ingredients:

1 can (8oz.) Pillsbury refrigerated crescent dinner rolls
1 round (8oz.) Brie cheese
1 tablespoon seedless raspberry jam
1/4 cup fresh raspberries (do not use frozen)
1 egg, beaten
Assorted crackers or sliced baguette French bread


Directions:

1. Heat oven to 350 degrees. Unroll dough; separate crosswise into 2 sections. Press each section into 6-inch square, firmly press perforations to seal. Place cheese on center of 1 dough square; top with jam and raspberries.

2. Place square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on cookie sheet.

3. Bake 25-30 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 10 minutes. Serve warm with crackers. Store in refrigerator.

Fruit Salsa with Cinnamon Sugar Tortilla Chips

Recipe from my friend, Leslie

Ingredients:
1 lb strawberries
8 oz raspberries
2 Golden Delicious apples
2 kiwis
2 tablespoons sugar
1 tablespoons brown sugar
3 tablespoons fruit preserves

For the Chips:
cinnamon
white sugar
tortillas
butter cooking spray

Directions:
1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F.
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

*Leslie brought this over to my house for a cookout and it was absolutely delicious. I loved it! It's great for a summer treat!

Cheddar Apple Quesadillas

It's been a while, but I am back with a new recipe...

I have been dying for some quesadillas and I found something to make quesadillas even better. This recipe comes from Peonies & Peppermint.

Ingredients:
Granny Smith Apples (sliced thin)
Shredded Sharp Cheddar Cheese
Whole Wheat Tortillas

Directions:
1. Spray a large skillet with cooking spray and heat over medium heat.
2. Sprinke cheddar cheese over half of the tortilla and top with a layer of apple slices.
3. Heat in the skillet until cheese melts and flip once.
4. Cut and serve.

Paula Deen's Outrageous Caramel Apples

Ingredients

2 cans B. Lloyds Sweet and Salty Glazed and roasted Pecan Pieces
5 Granny Smith Apples, stems removed
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoon milk
1 cup semi sweet chocolate chips
1/2 cup white chocolate chips
5 craft sticks


Directions:

1. Line a baking tray with wax paper and set aside. Pour nuts into a medium mixing bowl and set aside. Place a craft stick into the top of each apple.

2. In a microwave safe bowl, heat caramels and milk for 4 minutes. Stir and heat again for 1 minute. Allow to cool slightly. Roll each apple in the caramel sauce until well coated. Dip end of each apple in nuts and place on wax lined tray. Allow to cool completely.

3. While apples are cooling. Place semi sweet chocolate chips in a zip lock bag and microwave until melted. Place white chocolate chips in a zip lock bag and microwave until melted. Snip the ends off each bag and drizzle apples with each chocolate. Refrigerate until set.

Recipe found here.