Candied Sweet Potatoes!

6 c. sweet potatoes, peeled and cubed
1/4 c. maple syrup
1/4 c. butter
1/4 c. half and half
2 T. cinnamon
1 t. nutmeg
3/4 c. chopped walnuts
3/4 c. marshmallows

Boil the sweet potatoes in a large pot of water for 20 minutes or until tender.  Drain and mash the potatoes with maple syrup, butter, half and half, cinnamon, and nutmeg.  Spread the mashed sweet potatoes into a crockpot and top with walnuts and marshmallows.  Broil the top of the marshmallows with a crème brulee torch before serving.

Caramel Apple Cheesecake Bars!

For the crust:
2 c. flour
1/2 c. brown sugar
1 c. butter

For the cheesecake filling:
3 (8 oz) pkg. cream cheese, softened
3/4 c. sugar
3 large eggs
1 T. vanilla extract

For the apple topping:
3 granny smith apples, peeled, cored, and chopped
2 T. sugar
1 t. cinnamon
 1/4 t. nutmeg

For the streusel topping:
1 c. brown sugar
1 c. flour
1/2 c. oats
1/2 c. butter, softened

For the caramel sauce:
1/2 c. sugar
1/4 c. heavy cream

To make the crust, combine the flour and brown sugar.  Cur in butter with a fork until mixture is crumbly.  Press into a 9 x 13 inch pan lined with foil.  Bake at 350 degrees for 15 minutes or until lightly browned.  In a mixing bowl, beat the cream cheese with 3/4 c. sugar at medium speed until smooth.  Add the eggs one at a time, and then the vanilla.  Pour over the warm crust.  In a separate bowl, stir together apples, sugar, cinnamon, and nutmeg.  Spoon evenly over the cheesecake layer.  Then combine the brown sugar, flour, oats, and butter with your fingers to make the streusel topping and sprinkle over the apples.  Bake 40 minutes or until the filling is set.  To make the caramel sauce, heat sugar in a thin layer in a large saucepan until amber brown and bubbling.  Remove from the heat and add the heavy cream.  Pour the caramel sauce over the top of the bars.

Homemade Granola!

1/4 c. canola oil
1/4 c. honey
2 T. brown sugar
1 T. cinnamon
1 T. vanilla
2 c. quick oats
1/4 c. almonds

Melt oil, honey, sugar, cinnamon, and vanilla in a medium saucepan.  Add oats and almonds and stir until coated.  Spread mixture in a thin layer on a greased sheet pan.  Bake for 30 minutes at 300 degrees.  Let cool and remove with a spatula before storing in a sealed container.

S'mores Ice Cream Cake!

12 graham crackers
2 T. butter, room temperature
2 c. chocolate chunks
14 oz. sweetened condensed milk
2 T. vanilla
2 c. heavy cream
1 c. marshmallows

Pulse 8 of the graham crackers in a food processor until fine crumbs.  Add the butter and pulse until it resembles wet sand.  Press into the bottom of a pie pan or glass dish.  Bake for 8-10 minutes at 350 degrees.  Let cool.  Meanwhile, melt 1/2 c. of the chocolate chunks for 1 minute in the microwave, stirring after 30 seconds.  Using a mixer, beat the melted chocolate, half of the condensed milk and half of the vanilla.  Add half of the cream and beat until stiff peaks form.  Fold in the marshmallows and spread over the graham cracker crust.  Using a clean bowl and mixer, beat the remaining condensed milk, vanilla, and cream until stiff peaks form.  Fold in 1 c. of the chocolate chunks and spread over the chocolate layer.  Break the remaining 4 graham crackers into tiny pieces and sprinkle over the top.  Also sprinkle the remaining 1/2 c. chocolate chunks over the top.  Cover and freeze until firm (8 hours).

Caramel Pumpkin Flan!

1/2 c. sugar (for caramel)
1/4 c. sugar (for flan)
4 eggs
1 c. pumpkin puree
2 t. cinnamon
1/4 t. salt
1/2 t. ginger
1/4 t. nutmeg
1 c. half and half
2 t. vanilla

Heat 1/2 c. sugar in a medium skillet until sugar is melted and golden brown.  Immediately pour into an 8 inch pie pan.  Tilt to coat the bottom and sides of the pan.  Beat eggs, 1/4 c. sugar, pumpkin, and spices at medium speed until well blended.  Add half and half and vanilla and beat until smooth.  Pour over caramel in the baking dish.  Bake the flan for 45 minutes at 350 degrees, or until set.  Cool and refrigerate for 6 hours or overnight.  To unmold, run a knife around the edge of the dish to loosen.  Cover with a serving plate and invert the flan onto the plate.  Cut into wedges and spoon extra caramel over the top.

Spinach and Cheese Stuffed Chicken!

For the sauce: 

2 T.olive oil

½ onion, diced

1 garlic clove, minced

28 oz. crushed tomatoes

1 T. Italian seasoning

Salt and pepper

 

For the chicken:

2 T. olive oil

½ onion, diced

2 garlic cloves, minced

4 c. spinach

Salt and pepper

1 c. shredded mozzarella cheese

½ c. shredded Parmesan cheese

1 lb. chicken breasts, pounded thin

2 c. bread crumbs

1 T. Italian seasoning

1 c. shredded mozzarella cheese

Fresh basil

Make the sauce by sautéing the onion in olive oil until tender.  Add the garlic and cook a minute more. Add the tomatoes and Italian seasoning and simmer until the sauce is flavorful, 25 to 30 minutes. Season with salt and pepper.  While the sauce is cooking, sauté the onion in a large skillet with olive oil until tender.  Add the garlic and spinach; cook until the spinach is fully wilted. Season with salt and pepper. Let cool slightly, then stir the shredded mozzarella and Parmesan cheeses into the spinach. Spoon about ¼ cup spinach mixture on one end of a chicken breast, then roll the cutlet to encase the filling. Secure each piece with toothpicks. Repeat with the remaining cutlets and filling.
Pour the bread crumbs into a small bowl. Carefully roll each chicken bundle in the bread crumbs until it’s evenly coated. Set aside.  Pour the cooked tomato sauce into a large dish. Place the stuffed chicken on top of the tomato sauce. Top each piece of chicken with shredded mozzarella.
Bake at 375 degrees for 30 minutes, or until the chicken is cooked through, the sauce is bubbly and the cheese is melted.  Garnish with fresh basil before serving.