Caramel Apple Dip

By Life in the Lofthouse

 

Ingredients

1. 1 (8 ounce) package cream cheese, softened
2. 1/2 cup packed brown sugar
3. 1/4 cup caramel ice cream topping
4. 1 teaspoon vanilla extract
5. 1 cup marshmallow fluff
6. 3 medium green apples
7. 2 Tablespoons lemon juice
8. 2 Tablespoons water

Instructions

1. In a medium bowl, combine cream cheese, brown sugar, caramel topping and vanilla. Beat with an electric hand-mixer until smooth. Add the 1 cup marshmallow fluff and beat on low speed until combined.
2. Cut apples into slices. In a small bowl, combine lemon juice and water. Toss apple slices into the lemon juice mixture. (This will prevent apples from turning brown quickly) Drain.
3. Serve by dipping apple slices into dip. Enjoy!

PB Cheesball

Ingredients:

1 package (8 ounces) cream cheese, at room temperature

1 cup powdered sugar 
3/4 cup creamy peanut butter (not all-natural) 
3 tablespoons packed brown sugar 
3/4 cup milk chocolate chips
3/4 cup peanut butter chips
Graham cracker sticks, teddy grahams, and/or apple slices for dipping

Instructions:
Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended. 

Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.

Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.

Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.

Pizza Bites

 

2

cans (13.8 oz each) Pillsbury refrigerated classic pizza crust

8

oz mozzarella cheese, cut into 48 cubes

48

slices pepperoni (3 oz)

1/4

cup olive or vegetable oil

1 1/2

teaspoons dried Italian seasoning

2

tablespoons grated Parmesan cheese

1

jar (14 oz) pizza sauce, heated

• 1Heat oven to 400°F. Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares.
• 2Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans.
• 3In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese.
• 4Bake at 400°F. for 16 to 22 minutes or until golden brown. Serve warm pizza bites with warm pizza sauce.

Ham and Cheese Sliders

Ham and Cheese Sliders

adapted slightly from the Recipe Club

24 good white dinner rolls

24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

cheesecake stuffed strawberries

What You Need:
Whole Strawberries
Philadelphia Ready-To-Eat Cheesecake filling
Good Quality Dipping Chocolate

What You Do:
Carefully wash strawberries and pat dry with paper towels. Remove the stems from the berries.

Using a small paring knife, core the center of each berry being careful to leave the bottom in tact.Fill a plastic baggie with the cheesecake filling. Fill each berry with cheesecake continuing on top of berry with a pretty design.

Line a small baking sheet with wax paper.

In a microwave-safe bowl, melt dipping chocolate at 30-second intervals until chocolate is smooth and creamy. Dip each strawberry into chocolate, covering 3/4 of the berry. Lay on baking sheet. Fill a second plastic baggie with chocolate and drizzle over the berries in a pretty design. Chill. Bring to room temperature before serving.


**Tip sprinkle graham cracker crumbs over the cheesecake filling**
Store in a sealed plastic container in the refrigerator.

Feta Cheese Foldovers

Ingredients

• 3 tablespoons thinly sliced green onion
• 8 ounces feta cheese I used flavored feta cheese
• 1 egg
• 1 (17.5 ounce) package frozen puff pastry, thawed
• 1 egg yolk

Directions

1. In a small bowl, beat egg yolk with 1 teaspoon water.
2. Crumble cheese, and blend with green onions and egg.
3. Cut pastry into twelve 3 inch squares. Place a mounded tablespoon of filling in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Brush tops lightly with egg mixture. Cover, and chill until ready to bake.
4. Bake at 375 degrees F (190 degrees) for 20 minutes, or until golden brown. Serve warm, or at room temperature.

**variations might be to add some spinach, or sundried tomatoes and basil

Baked Potato Skins

Ingredients

• 4 large baking potatoes, baked
• 3 tablespoons vegetable oil
• 1 tablespoon grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 8 bacon strips, cooked and crumbled
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup sour cream
• 4 green onions, sliced

Directions

1. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Garlic Knots

Ingredients

• 1 (10 ounce) can refrigerated pizza crust dough
• 1/3 cup olive oil or butter
• 6 tablespoons finely chopped fresh garlic
• 5 tablespoons grated Parmesan cheese
• 3 tablespoons chopped fresh parsley
• 1 teaspoon crushed red pepper
• 1 teaspoon salt

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Roll out pizza dough to form a 10x16 inch sheet of dough. Cut the sheet into 3/4 inch parallel strips. Then cut these strips in half making about 24 pieces. Tie each strip into a knot and place these knotted strips of dough close together in a greased pan.
3. Bake in preheated oven until golden brown. Remove the knots from the oven, place them in a big bowl. While the knots are still hot, drizzle them with olive oil. Sprinkle with garlic, cheese, parsley, red pepper and salt. Toss well and serve

Garlic Bread

Ingredients

• 1/2 cup butter, softened
• 2 tablespoons mayonnaise
• pinch of  sage
• 3 cloves garlic, chopped
• 2 teaspoons dried oregano
• pinch of salt
• 1/2 teaspoon black pepper
• 1 French baguette, halved lengthwise
• 2 tablespoons grated Parmesan cheese, or to taste

Directions

1. Preheat oven to broil.
2. In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese.
3. Place bread under broil for 5 minutes, or until lightly toasted.