Caramel Apple Cheesecake Squares
Crust:
1 cup all-purpose flour
3/4 cup old-fashioned oats
1/3 cup firmly packed brown sugar
8 tablespoons (1 stick) unsalted butter, cut into small pieces
Filling:
2 (8-ounce) packages cream cheese
1 cup Marzetti Old-Fashioned Caramel Apple Dip
1 tablespoon all-purpose flour
1 large egg
1 teaspoon pure vanilla extract
2 medium-size Granny Smith apples, peeled, cored and diced into 1/4-inch pieces
Heat the oven to 350 F. Grease a 9- by 13-inch baking pan.
For the crust: Combine all crust ingredients in a mixing bowl. Combine until crumbly and butter pieces are no longer visible. Press the mixture on bottom of prepared pan. Bake 10-12 minutes or until lightly browned.
For the filling: In a large bowl, beat cream cheese until light and creamy; add caramel apple dip and mix until smooth. On low speed, mix in flour; add egg and vanilla and mix just until blended. Pour cream cheese mixture over baked crust. Arrange apple slices and press them into top of cream cheese layer. Bake 20-25 minutes. Allow bars to cool to room temperature. Cover and chill until firm. Before serving, spread remaining caramel apple dip over top of bars. Cut and serve. Store covered in the refrigerator.
DO YOU KNOW any place in the Highway 58 area that sells fresh eggs? A reader e-mailed asking the question, and I would imagine that you readers have an answer. Surely there is someone who raises chickens and has enough eggs to sell in that area of town.
I’ve been thinking about buying a few chicks myself and trying my hand at chicken husbandry. Any suggestions on which are the easiest to raise, which have the best eggs and what to do with three big, curious dogs who might find the chicks a tasty treat? What’s the best way to secure chickens? If you have a chicken pen, how about sharing your expertise?
NEW ON THE MARKET: Have you tried the new olive-oil mayonnaise from Kraft? It’s as good as the light mayonnaise I’ve always purchased and still has half the fat and calories, but I know I’m doing something better for my system when I spread it on a sandwich or use it to make dressings. And the price is the same as other Kraft mayo products.
Speaking of dressings, if you haven’t tried Wishbone’s new line of Bountiful salad dressings, you’re in for a treat. There are four flavors, each brimming with chunks of veggies and fruits: Hearty Italian, Tuscan Romano Basil, Simply Sante Fe and Berry Delight. My favorite is the Hearty Italian. It’s a nice change from traditional Italian dressing.
WHEN I THINK FALL, I think apples. Wait a minute. Am I getting ahead of myself here? Well, school has started, so fall’s as good as here. So I’ll continue with my thought about apples.
When I think apples, I think caramel. The two go together. Apple pie drizzled with warm caramel over a dollop of ice cream is sheer nirvana.
Here’s a recipe from Marzetti to take you a step farther into your caramel dreams.
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