Hi everyone! I wanted to repost an old favorite with an updated (and significantly better) picture! My old blog photos are so laughable, but it also makes me smile when thinking back to my start with cooking and baking!

These caramel apple cheesecake bars are simply the best. It is such a classy dessert that is sure to wow everyone. Two memories that come to mind when I think about these are the time that I made this at the last minute for family friends who came. I used my nonstick 9x13 baking pan that everyone swears by, and the crust burnt. And I meant BURNT. It was SO bad. I've learned over the years that although nonstick baking pans sound like heaven, I can't stand them! I love to cook with aluminum for an even bake, and I experimented with my Le Creuset stoneware for this dessert. I just LOVE this baked in my Le Creuset!! 

The second thing that comes to mind is the Delmont Apples n Arts Festival. Almost every year since we've been married, I've entered an apple dessert into the contest. This took the award for "Most Original" back in 2016. I was so proud of that! Sadly things are different during these Covid times, and the DANA will not be held this year... fingers crossed things may return to some semblance of normal next year!

Total Time: 1 hour, 20 minutes
Prep Time: 20
Bake Time: 1 hour

Yield: 16 bars

Ingredients:

Crust:

• 2 cups all-purpose flour
• 1/2 cup firmly packed, light brown sugar
• 2 sticks butter, softened

Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• 3/4 cup sugar, plus 2 Tablespoons, divided
• 3 large eggs
• 1 1/2 teaspoons vanilla extract

Apple Filling:

• 3 apples--peeled, cored, and finely chopped (I love to use Braeburn or Rome, but use whatever you like!)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Streusel Topping:

• 1 cup firmly packed, light brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1 stick butter, softened

Drizzle:

• 1/2 caramel ice cream topping for drizzling after baking

Directions:

1. Preheat oven to 350 degrees F. Grease a 9x13 baking pan lightly with shortening.
2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press firmly into prepared baking pan. Bake 15 minutes or until lightly browned.
3. Meanwhile, in a large bowl, beat cream cheese and 3/4 cup sugar with electric mixer at medium speed until smooth. Add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
4. In a small bowl, stir together chopped apples, remaining 2 Tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
5. For the streusel topping, combine brown sugar, flour, and oats in a small bowl. Add butter begin to mix with a spoon. (I like to get in there with my hands to make sure everything is really mixed well!) Once combined, sprinkle over apples. Bake 40-45 minutes, or until filling is set. 
6. Once cooled, drizzle with caramel topping, and cut into bars. (We also ate it right away when it was warm and delicious!!)

Source:

Paula Deen recipe--adapted by:  the-girl-who-ate-everything.com

This is one of those feel-good meals that is sure to put a big smile on your face! The combination of healthy spinach and mushrooms with moist rotisserie chicken, tender potato gnocchi and a heap of freshly grated parmesan on top is sure to fill your bellies and your happiness!

This recipe is a snap to put together, especially if you already have half of a rotisserie chicken shredded and ready to go! I could probably eat this once a week at least!

Total Time:

Yield: 4 servings

Ingredients:

• 1 Tablespoon olive oil
• 8 ounces mushrooms, sliced
• Salt and pepper, to taste
• 2 Tablespoons butter
• 2 Tablespoons flour
• 1 1/2 cups whole milk
• 1 cup low-sodium chicken broth
  
• 1/4 teaspoon ground nutmeg
• 1/2 rotisserie chicken, skin removed, shredded
• 1 17.5-ounce package potato gnocchi
• 1 1/2 cups loosely packed baby spinach
• 1/4 cup freshly grated parmesan, plus more for serving on top

Directions:

1. Preheat oven to 425 degrees F.
2. In a large oven-proof skillet, heat olive oil over medium heat. Cook mushrooms until lightly browned, stirring occasionally, about 4 minutes. Season with salt and pepper. Remove to a small bowl and set aside. Wipe out the skillet.
3. Add butter to pan over medium heat. Whisk in the flour, and cook about 2 minutes. (Be careful not to burn the flour!) Slowly incorporate the milk and chicken broth. Whisk constantly about 5 minutes, until the sauce is thickened. Whisk in 1/2 teaspoon salt and the nutmeg.
4. Stir in the chicken, mushrooms, gnocchi and spinach to the sauce and allow the spinach to wilt. Sprinkle with 1/4 cup parmesan. Transfer the skillet to the oven and bake for 20 minutes, or until bubbling. 
5. Turn on the broiler and cooke for another 3 minutes to give the parmesan and beautiful golden finish! Remove from the oven, and be careful with the hot skillet!
6. Serve and top with additional parmesan, if desired. Enjoy!!

Source: Food Network

In honor of summer coming to an end and the first day of fall tomorrow, I thought I would post a delicious recipe for the easiest and best blueberry pie!

I mean, just look at this! Don't you just want to dive right in??

I made this last week for my family, and I thought it I would give it a go with a lattice crust. I'll be honest...I used two Pillsbury crusts, and it couldn't have turned out better! After gently rolling out the pie crust, I easily fit a 9.5 inch pie plate to give the filling a little more space. The lattice was a piece of cake (or pie!) to weave back and forth. Check out my tips below in the directions :)

Total Time: 1 hour, 45 minutes (plus 2-3 hours cooling time)
Baking Time: 1 hour

Yield: 8 slices

Ingredients:

• 2 pie crusts (make your own or use store-bought!)
• 2/3 to 3/4 cup sugar (based on the sweetness of your berries)
• 1/4 cup cornstarch
• 2 teaspoons freshly grated lemon zest
• dash of allspice (optional)
• 1/8 teaspoon cinnamon
• 1/8 teaspoon salt
• 2 pounds fresh blueberries (about 6 cups)
• 1 Tablespoon butter
• 1 egg yolk
• 1 Tablespoon heavy cream
• Turbinado or Demerara sugar, for garnish

Directions:

1. Very lightly grease the bottom of a 9- or 9 1/2-inch pie plate. Lay 1 pie crust on a piece of parchment paper. Cover with plastic wrap and gently roll out to stretch the crust to fit the pie plate. Using your fingertips, lightly press the crust in the bottom and up the sides. Set in the fridge while you prepare the filling.
2. In a large bowl, combine sugar, cornstarch, lemon, allspice (optional), cinnamon, and salt. Gently fold in the blueberries. Transfer the filling to the prepared crust. Refrigerate while you prepare the lattice.
3. Roll out the second piece of dough the same way you did the first. Using a pizza cutter or sharp knife, cut the crust into strips that are about 3/4-inch wide. Lay five strips across the pie parallel to each other. 
4. Gently fold strips 2 and 4 back and lay another strip of dough perpendicular over 1, 3, and 5. Lay 2 and 4 back down, then lift 1, 3, 5 up. Lay down another piece perpendicular. Continue this pattern until you get to the other side!
5. When you have finished laying the lattice, fold the strips of dough under the bottom crust. I like to pinch the crust every half inch or so to make a pretty design :)
6. In a small bowl, combine egg yolk and heavy cream. Brush across the dough with a pastry brush. Then, slice the butter into very small pieces and lay each piece in the empty holes of the lattice. Finish by topping the crust with turbinado sugar. 
7. Place the pie in the refrigerator for 20 minutes before baking, to ensure that the crust is cold. This will help to result in a flakier crust.
8. Preheat oven to 375 degrees F. Place a baking sheet in the oven to catch any drips from the pie. Bake for 20 minutes. Then, reduce heat to 350 degrees F. and bake for an additional 35 to 45 minutes, or until the crust is golden and the pie filling is really bubbling. (You may notice your crust getting golden brown before it is nearing the end of the baking time. If so, place aluminum foil over the crust for the remainder of the baking time.
9. Allow the pie to cool 2 to 3 hours before serving with ice cream :) Enjoy!!

​
Source: Inspired Taste

Sooo this one didn't photograph super well. But what this lacks in photo quality is totally made up in flavor!!! There are tons of ways to make "dirt," but my hubby and I just adore this version. The vanilla pudding is mixed with cream cheese and CoolWhip to give it that extra creamy flavor. and you just can't beat the pairing with crushed Oreos!

Total Time: 15 minutes

Yield: about 10-12 servings

Ingredients:

• 1 cup powdered sugar
• 8-oz. cream cheese, softened
• 3.4-oz box vanilla pudding mix
• 1 1/2 cups whole milk
• 12 oz. container CoolWhip, thawed
• 1 bag regular Oreos, crushed (see my "crushed Oreos" debate above!)

Directions:

1. In a medium bowl, cream together powdered sugar and cream cheese. Set aside.
2. In another medium bowl, whisk the pudding mix with milk until thick. Gently blend in the CoolWhip, then fold into the cream cheese mixture.
3. In a trifle bowl or large serving bowl, place a layer of crushed Oreos on the bottom, followed by half of the pudding mixture. Add another layer of Oreos, then the remaining pudding mixture. Add the remaining Oreos on top and enjoy!!

In my last post, I mentioned how much I love to use rotisserie chicken! Here is another perfect recipe that uses approximately half of a rotisserie chicken, shredded, and coated in your favorite barbecue sauce!

On school nights when I am teaching, I'm always looking for things that are super quick and super easy. This is just the thing - especially if you find a pre-made pizza dough that you like! Of course, you can always make your own pizza dough from scratch!

You may be wondering where the chicken is in the picture below... One of our favorite pizza joints in Pittsburgh is Mineo's! Any other Mineo's fans out there?? Mineo's puts all of their toppings under the cheese, so that the cheese is bubbly and perfectly melty. Naturally, I had to do the same!!

Total Time: 30 minutes
Bake Time: 15 minutes

Yield: 8 slices 

Ingredients:

• 1/2 rotisserie chicken, shredded (You can also use about 2-3 shredded, cooked chicken breasts--more or less for your liking!)
• 1/2 small red onion, sliced thin
• 1/2 cup cooked corn
• Approx. 1 cup of your favorite BBQ sauce
• 4 oz. shredded Mozzarella cheese
• 2-3 oz. shredded smoked Gouda cheese

(Note--Please remember that this does not need to be an exact science! My amounts are approximate, because I always sprinkle ingredients on top of my pizzas until I am satisfied!)

Directions:

1. Preheat the oven to 400 degrees F.
2. In a medium bowl, add the shredded chicken and pour about 1/4 to 1/2 cup BBQ sauce over top. Mix so that all of the chicken is covered in sauce. Add more if necessary. Set aside.
3. Using your prepared pizza crust, spread a layer of BBQ sauce on the bottom (1/4 to 1/2 cup), going about 1/2 inch from the edges. 
4. Spread the chicken around the crust. Top with an even layer of mozzarella cheese and sprinkle on the gouda. The smokiness of the Gouda goes a long way, so don't overdo it! :)
5. Top with the onion and corn, and any other ingredients that you want to add.
6. Place the pizza in the oven and bake for 15-17 minutes, or until the crust is browned and the cheese is nice and bubbly! I also like to turn my oven on broil and bake for an addition 1-2 minutes.
7. Allow to cool before slicing into 8 pieces. (The sugar in the barbecue sauce gets very hot!)
8. Enjoy!!