Apple Crisp Cheesecake

This is super yummy! The creamy cinnamon filling, crisp crumble topping and sweet caramel sauce is the perfect way to do an apple desert! I loved this. The recipe called for homemade crust but I like to save time so I bought a pre-made graham cracker crust.

Apple Crisp Cheesecake

• 1 graham cracker pie crust 

Filling

• cream cheese, softened - 2 - 8oz pkgs
• packed brown sugar - 1/4 cup
• egg - 1, lightly beaten
• sour cream - 3 tbsp
• ground cinnamon - 1/2 tsp
• ground ginger - 1/8 tsp
• apple, sliced & peeled - 2/3 cup

Topping

•  all-purpose flour - 3 tbsp
• quick cooking oats - 3 tbsp
• brown sugar - 3 tbsp
• ground cinnamon - 3 tsp
• cold butter - 2 tbsp
• caramel ice cream topping - personal taste

 For filling, in a small bowl beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger.
Pour over crust. Arrange apple slices over filling.

For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple slices. Bake at 350° for 40-45 minutes or until center is almost set.
 Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Refrigerate overnight. Just before serving, remove sides of pan. Caramel topping may be added to taste just prior to serving. Refrigerate leftovers. 

Original recipe here: http://okcbestcheesecakerecipes.com/recipes/cheesecake/apple-crisp-cheesecake/

Sweet Potato Chipotle Soup

If you love flavor and you love soup - then this recipe is for you! Yes, it sounds like a summer soup but because it has sweet potatoes in it, I think it can classify as a Fall soup as well. It's sweet and creamy with a kick. You will love it!  This recipe makes about two servings.

Sweet Potato Chipotle Soup

• 1 cup mashed, baked sweet potato 
• 1/2 cup chicken broth
• 1/2 cup milk (or cream)
• 1 tsp orange zest
• 3 pinches of salt
• 1/2 tsp chipotle powder (Knorr makes chipotle bullion cubes you can find on the soup isle. I used one of those)

Garnish

• Sliced avocado
• Sour cream
• Tortilla chips
• Crumbled bacon

Blend potato, broth, zest, salt and chipotle powder in a blender. Pour into soup pot and heat on medium high. Serve soup warm and top with garnishes. Enjoy!

The Best Crab Soup Ever

Oh my gosh! This is seriously THE BEST soup I have ever had. Don't let the long list of ingredients scare you, it's not that tough to make and trust me - you will be so glad you made it. Sure, fresh crab meat is not cheap (at least here in Utah) but it's worth the cost on this recipe. My kids and husband loved it and we couldn't stop eating it. I wanted to share it with other people, but we just couldn't stop eating it. I crave it all the time now. Don't skip any of the ingredients, each one adds to the unique flavor and the recipe wouldn't be the same without it. Also, imitation crab meat is NOT to be used in this recipe. You will do yourself a huge disservice by using the fake stuff. Get the real stuff, you can find by the canned tuna. Canned is cheaper than fresh.

The Best Crab Soup Ever

• 1/4 cup butter 
• 1/4 cup olive oil 
• 1 yellow onion, chopped 
• 1 fennel bulb, chopped
• 4 celery ribs, chopped
• 2 carrots, chopped 
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour 
• 2 tablespoons tomato paste
• Pinch of curry powder
• Pinch of ground turmeric
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup dry sherry (I used white wine vinegar) 
• 5 cups clam juice
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh tarragon (I used dry) 
• 2 cups heavy cream
• 2 pounds fresh crabmeat, drained and picked (I bought canned) 
• Salt
• Freshly ground black pepper

Melt butter with oil in a Dutch oven over medium heat. Add onion and next 4 ingredients; sauté 8 minutes or until tender.


Stir in flour and next 5 ingredients; cook 1 minute, stirring frequently. Add sherry and clam juice; stir until well blended. Stir in parsley and tarragon. Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes or until reduced to 4 cups.

Pour mixture through a wire-mesh strainer into a separate bowl or pan, pressing on solids with a spatula; discard solids. Return soup to Dutch oven; stir in cream. Cook over medium heat 25 minutes or until soup is thickened. Add crabmeat; cook 3 to 5 minutes or until warmed through. Season to taste with salt and pepper. Enjoy!

You can find this recipe here: http://www.myrecipes.com/recipe/river-house-she-crab-soup-10000001831920/

Cookie Dough Fudge

Okay, I absolutely love this recipe! Who doesn't love cookie dough? Especially cookie dough that doesn't have any egg in it. And who doesn't love fudge? Two amazing American favorites married into one is one of the best creations I have ever seen grace the planet. Seriously, give it a try.

Cookie Dough Fudge

For the cookie dough:

• 1/2 cup butter, room temperature
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 tsp vanilla
• 1/8 tsp salt
• 2 Tbsp half and half

For the fudge:

• 1/3 cup brown sugar
• 1/3 cup butter
• pinch of salt
• 1/3 cup half and half
• 4-5 cups powdered sugar
• 1 tsp vanilla
• 1/2 cup chocolate chips

Line and 8x8 baking dish with tin foil. Allow tin foil to overlap the sides by an inch. Spray with cooking oil.

For the cookie dough, beat the butter and sugar together until light and fluffy. Beat in the vanilla, salt and half & half. Stir in the flour until well blended. Set aside.

For the fudge, combine the brown sugar, salt, butter and half & half in a saucepan. Stir over medium heat until butter is melted and sugar is dissolved. Remove from heat and slowly stir in the powdered sugar, one cup at a time. When mixture is smooth add the vanilla.

Add the cookie dough to the fudge base and stir to combine. Mix in the chocolate chips. Spread the mixture into the prepared baking dish. Chill until set (about 3 hours). Enjoy!

You can find this recipe here: http://www.bunsinmyoven.com/2013/02/12/chocolate-chip-cookie-dough-fudge/