Good Food Every Day

Miniature Cranberry Lime Cheesecakes
36 Mini Cheesecakes

3 cups gingersnap crumbs
5 tablespoons melted butter
3 8 oz. packages cream cheese
¾ cup frozen limeade concentrate
¼ cup flour
3 eggs
1 cup sour cream
¾ cup sugar
1 cup cranberry sauce

Toppings:

Lime Curd:
4 large egg yolks
1/2 cup sugar
3 ounces freshly squeezed lime juice, (about 3 limes)
4 tablespoons butter
1 pinch salt

2 cups sour cream
2/3 cup sugar

2 cups Sparkly Lime Cranberry Sauce

Preheat oven to 350°.
Line the cups in 3 muffin pans with cupcake liners.
Toss the gingersnap crumbs with the melted butter.
Measure a heaping tablespoon of the mixture into each of the cupcake liners; press down to cover the bottoms.
Mix the remaining ingredients in a food processor or mixer until smooth; divide between the muffin cups.
Bake 20-25 minutes or until set.
Remove from the oven and let cool thoroughly.
Meanwhile, make the Lime Curd: Beat the yolks and sugar until well blended; stir in the lime juice, butter, and salt.
Microwave on high, stirring every minute, until thickened and the mixture coats a spoon but is still liquid enough to pour; make sure it doesn't boil.
Press the mixture through a fine sieve, transfer to an airtight container, and refrigerate.
Assembly: Mix the sour cream and sugar. Top each of the cheesecakes with the mixture. Drop dollops of the lime cranberry sauce and lime curd on top of the sour cream mixture on each of the cheesecakes, and swirl.

Caramel Apple Cheesecake Bars
Prep Time 30 minutes Cook Time 35 minutes Chill Time6 hours Servings 16

Ingredients

Graham Cracker Crust
15 graham crackers
3 tablespoons granulated sugar
8 tablespoons salted butter melted

Apple Layer
3 Granny Smith apples peeled, cored, chopped
1 tablespoon lemon juice fresh squeezed
¼ cup granulated sugar
3 tablespoons brown sugar
1 teaspoon apple pie spice or pumpkin pie spice
¼ teaspoon salt

Cheesecake Layer
24 ounces cream cheese softened
1 ¼ cup powdered sugar
⅓ cup sour cream room temperature
1 ½ teaspoons vanilla extract
3 large eggs room temperature

Crumb Topping
½ cup all purpose flour
½ cup granulated sugar
½ cup brown sugar
⅓ cup old fashioned oats
1 teaspoon baking powder
1 ½ teaspoon apple pie spice
½ teaspoon salt
6 tablespoons unsalted butter melted
Optional Topping
½ cup caramel sauce

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Apple-Honey Baklava
Total: 2 hr 10 min (plus 3 hr soaking) Active: 1 hr 15 min Yield: 32 pieces of baklava

Ingredients

For the Honey Syrup:

1 1/4 cups sugar
2/3 cup orange blossom honey
6 wide strips orange zest, plus 1/4 cup orange juice (from 1 orange)
1 1/4 cups water
4 teaspoons fresh lemon juice

For the Baklava:

2 sticks unsalted butter
3 Granny Smith apples, peeled and finely chopped
2 tablespoons orange blossom honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup walnut pieces
1 cup unsalted pistachios
1/4 cup plus 2 tablespoons breadcrumbs
24 sheets frozen phyllo dough (from a 16-ounce box), thawed

Directions

Make the honey syrup: Combine the sugar, honey, orange zest, orange juice and water in a medium saucepan. Bring to a rapid simmer over medium heat, stirring to dissolve the sugar. Reduce the heat and slowly simmer until thick enough to coat a spoon, about 15 minutes. Remove from the heat and stir in the lemon juice. Let cool slightly. Remove the orange zest and reserve for the filling. Refrigerate the syrup until cold, at least 1 hour.
Make the baklava: Position a rack in the lower third of the oven and preheat the oven to 375˚ F. Melt 2 tablespoons butter in a large skillet over medium heat. Add the apples and cook, stirring, until softened, about 5 minutes. Add the honey, cinnamon, salt and cloves; cook until the skillet is dry and the apples are sticky, 3 minutes. Set aside to cool.
Pulse the nuts in a food processor until finely chopped; transfer to a large bowl. Finely chop the reserved orange zest and add to the nuts. Add the apples and 1/4 cup breadcrumbs and stir to combine.
Melt the remaining 1 3/4 sticks butter in a saucepan over low heat. Brush the bottom and sides of a 9-by-13-inch baking dish with some of the melted butter. Unroll the phyllo dough onto a flat surface and cover with a damp towel. Lay 1 sheet of dough in the baking dish and lightly brush with some of the butter. (If there is a little excess phyllo just fold it over and brush lightly with more butter. If the sheet hangs out of the dish, trim to fit.) Sprinkle with some of the remaining 2 tablespoons breadcrumbs. Repeat the layering 5 more times (phyllo, butter, breadcrumbs). Scatter one-quarter of the apple-nut mixture on top.
Layer 4 more sheets of phyllo on top, brushing with butter in between each; top with another one-quarter of the apple-nut mixture. Repeat this layering 2 more times (4 sheets of buttered phyllo, then one-quarter of the apple-nut mixture). Layer the remaining 6 sheets of phyllo on top, lightly brushing with butter in between each.
Cut the baklava in half crosswise and lengthwise in the pan with a paring knife to make 4 quarters, cutting all the way through. Halve each quarter crosswise to make 8 rectangles. Cut each rectangle into 4 triangles. (You will end up with a total of 32 pieces.)
Bake the baklava until golden and crisp, about 45 minutes. Remove from the oven; immediately pour the honey syrup over the top. Let the syrup soak in completely while the baklava cools, at least 3 hours.

Sopapilla Cheesecake Bars
Prep 15 min Total 1 hr 20 min Servings 12

Ingredients

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
1 teaspoon vanilla
1/2 cup butter, melted
1 tablespoon ground cinnamon

Steps

1 - Heat oven to 350°F.
2 - Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
3 - In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
4 - Unroll second can of dough. Firmly press perforations to seal. Carefully place on top of cream cheese layer. Pinch seams together.
5 - Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
6 - Bake 30-35 minutes or until bars appear set when gently shaken. Cool slightly, about 30 minutes. Refrigerate for easy cutting. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining bars.

Tips

tip 1 - These bars need to be stored in the refrigerator, but are best served warm. To rewarm, microwave on 50% power 5 to 10 seconds.
tip 2 - Traditional sopapillas are drizzled with honey at the table, but the bars have plenty of sweet bite built right in. They are most delicious eaten while they’re still warm, but be sure to let them cool for 30 minutes so they aren’t too soft to cut.
tip 3 - Press out the second can of dough on a lightly floured large piece of baking parchment so you can press the perforations together easily. Then carefully turn the dough over on top of the cream cheese filling, peeling the parchment away.

Hummingbird Bars

3 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup vegetable oil
2 teaspoons vanilla
2 cups mashed bananas
1 cup maraschino cherries quartered
1 cup chopped nuts
3 eggs slightly beaten
1 can (8-ounces) crushed pineapple and juice

Glaze:
1/4 cup butter or margarine
1-1/2 cups powdered sugar
1-3 teaspoons warm milk

Grease 11-1/4x17-1/4 inch jelly roll pan. Heat oven to 350 degrees. Dump all ingredients except glaze in large bowl and mix together. Spread in pan and bake 30 to 40 minutes until toothpick comes out clean. Mix glaze and spread on warm bars

Apple Fries with Caramel Cream Dip
Prep Time: 25 m Cook Time: 7 m Total Time: 32 m Servings: 8


Ingredients

3 Pink Lady or Honeycrisp apples peeled, cored and cut into 8 wedges
½ cup flour
3 eggs beaten
1 cup graham cracker crumbs
¼ cup sugar
8 ounces whipped cream cheese
½ cup caramel sauce plus more for garnish

Instructions

Toss the apple slices and flour together in a large bowl. Set up a dredging station by putting the beaten eggs in one shallow dish, and combining the crushed graham crackers and sugar in a second shallow dish. Dip each apple slice into the egg, and then into the graham cracker crumbs. Coat the slices on all sides and place the coated slices on a cookie sheet.
Pre-heat the air fryer to 380ºF. Spray or brush the bottom of the air fryer basket with oil.

Air-fry the apples in batches. Place one layer of apple slices in the air fryer basket and spray lightly with oil. Air-fry for 5 minutes. Turn the apples over and air fry for an additional 2 minutes.
While apples are cooking make caramel cream dip. Combine the whipped cream cheese and caramel sauce, mixing well. Transfer the Caramel Cream Dip into a serving bowl and drizzle additional caramel sauce over the top.
Serve the apple fries hot with the caramel cream dip on the side. Enjoy!