Cheesecake Carmel Apples

 Layer of:

• No bake cheesecake
• Carmel Sauce
• Crushed Heath (toffee bits)
• Mini chocolate chips

Serve with sliced apples and/or graham crackers

No Bake Cheesecake

Ingredients:

• 2 8oz blocks of Cream Cheese
• 16 oz tub of Whipped Cream
• 1 cup of Powdered Sugar
• 1 tsp vanilla
• 1 Tbsp Lemon Juice

Instructions:

1. In a large bowl, beat the softened cream cheese until it is completely smooth. Gradually mix in the powdered sugar, vanilla extract, and lemon juice until uniform and free of lumps.
2. Combine: Gently fold the whipped cream into the cream cheese base using a spatula. Work slowly so you don't deflate the air in the whipped cream.

https://www.facebook.com/share/r/1Djzo47SV9/?mibextid=wwXIfr

Garlic Parmesan Chicken, Rice and Corn Skillet

Ingredients

• 1.5 lb. chicken tenderloins
• 8 ears of corn kernels scraped off cob, about 3-4 cups
• cajun seasoning (poultry seasoning)
• 3 tablespoons minced garlic, divided about 10-12 cloves
• 4 tablespoons olive oil
• 1-4 oz. stick softened butter, divided
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt 
• 1 1/2 cups white rice uncooked basmati, long grain, or jasmine all work
• 2 3/4 cups low sodium chicken stock
• 2/3 cup monterey jack cheese shredded
• 1/2 cup Parmesan cheese (freshly grated or shredded)
• 1 tablespoon freshly minced parsley

Instructions 

Cook the Corn

1. In a small bowl, combine 4 tablespoons of softened butter with 1 heaping tablespoon garlic, parmesan, red pepper flakes and parsley. Mix it together until smooth.
2. In a large skillet over medium heat, add in 2 tablespoons of olive oil and saute the corn for 4-5 minutes, stirring occasionally. 
3. Set corn aside in a bowl and wipe skillet clean. Add in a large spoonful of the garlic parmesan butter into the corn and toss until it melts through.

Saute Chicken

1. Add 2 tablespoons olive oil into the same skillet over medium heat and add seasoned chicken and cook about 3-4 minutes per side, flipping just once.
2. As chicken is nearly cooked through, reduce heat to low, add in 2 tablespoons of butter and 1 tablespoon of garlic. 
3. Saute until garlic is fragrant and toss the chicken in the garlic butter, coating well on all sides. Remove chicken and set aside on a plate tented with foil.

Braise Rice

1. In the same skillet over medium-low, add 3 tablespoons of butter and remaining garlic, saute until fragrant. Scoop out 1/4 cup of the pan juices and mix it into the garlic parmesan butter for later use.
2. Increase heat to medium and add in the uncooked rice and pan fry about 5 minutes or until it starts to turn golden brown, stirring frequently. Add chicken stock and 1/2 teaspoon salt. 
3. Bring to a low boil and reduce heat to low. Ensure rice is submerged in the liquid. Cover and simmer for 20 minutes or until rice is tender.

Finishing Touches

1. Stir cooked rice and top with the corn. Fold in shredded Monterey jack cheese and parmesan until it melts through. Taste and adjust salt and pepper if needed. 
2. Top it with diced chicken then pour over the reserved wine-garlic-parmesan butter (heat it for 10 seconds in the microwave if needed to make it pourable). 
3. Drizzle the sauce over the top of the skillet and top with additional parmesan and parsley if desired.

https://badbatchbaking.com/parmesan-chicken-rice/#wprm-recipe-container-12242

The Grey Stuff

Makes about 10 servings.

Ingredients

• Sugar cookies
• Mini Red Velvet cupcakes (10 min cook time)
• 12 Oreos
• 1 (3.4 oz) box of instant vanilla pudding
• 1 1/2 cups of milk
• 1 (8 oz) frozen whipped cream (cool whip), thawed
• Raspberries
• Raspberry jam

Instructions

1. Cook the sugar cookies according to the instructions.
2. Make the red velvet cake batter according to the instructions. Bake at recommended temperature for 10 min.
3. In a blender or food processor, crush oreo cookies into a fine crumble. Set aside.
4. In a large bowl, add instant pudding powder and milk. Whisk together and let chill in refrigerator 10 minutes.
5. Stir in cookie crumbs and whipped topping with a spoon, being careful not to overmix.
6. Put a small dab of raspberry jam on the center of a sugar cookie. Place the a mini cupcake, upside down on the cookie
7. Put a small dap of raspberry jam on the top (open end) of a raspberry. Put the raspberry on top of the cupcake. 
8. Put the whipped topping mixure into a piping bag and pipe all around the cupcake, completely surrounding and covering the cupcake and raspberry.
9. Top the whipped topping mixure with sprinkles of your choice. 

This is a copycat recipe of the Grey stuff made in Disneyland.

Air Fryer Potato Wedges

Ingredients
2 medium russet potatoes
1 ½ tablespoons olive oil
½ teaspoon ground paprika
½ teaspoon parsley flakes
½ teaspoon chili powder
½ teaspoon sea salt
⅛ teaspoon ground black pepper

Directions

Step 1
Gather the ingredients. Preheat an air fryer to 400 degrees F (200 degrees C).

Step 2
Cut each potato in half lengthwise. Cut each half in half lengthwise, and then cut each quarter in half lengthwise. You will have 16 wedges. Gather the seasonings.

Step 3
Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper; mix until well combined.

Step 4
Place 1/2 of the potato wedges in the basket of the air fryer and cook for 10 minutes.

Step 5
Flip wedges with tongs and cook for an additional 5 minutes. Remove to a plate.

Step 6
Repeat to cook the remaining wedges.

Step 7
Serve hot and enjoy!


https://www.allrecipes.com/recipe/266826/air-fryer-potato-wedges/

Peanut Butter Choclate Pie

Ingredients
1 cup peanut butter
¾ cup butter
3 cups confectioners' sugar
2 (8-inch) prepared graham cracker crusts
2 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Directions

Step one

Combine butter and peanut butter in a medium, microwave-safe bowl. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until mixture resembles a soft dough. Spread mixture into two prepared pie crusts.

Step two
Mix milk with instant pudding in a small bowl; pour over peanut butter mixture in each crust. Chill until firm.

Step Three
Top pies with whipped topping when ready to serve.

https://www.allrecipes.com/recipe/9342/chocolate-peanut-butter-pie/

Slow Cooker Apple Crisp

Apple Filling:

6 small apples, peeled, cut into 1/2-inch slices (6 cups)
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons lemon juice

Topping:
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
3/4 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup cold butter, cut into 8 pieces
Ice cream, if desired

INSTRUCTIONS
Step 1
Place apples in large bowl; add granulated sugar, 2 tablespoons flour and the cinnamon. Stir until apples are evenly coated.

Step 2
Spray 4- to 5-quart slow cooker with cooking spray. Place apple mixture into slow cooker.

Step 3
In large bowl, mix 1/2 cup flour, the oats, brown sugar, nutmeg, and salt. Stir until well combined. Using fork or pastry blender, cut cold butter into mixture until crumbly. Sprinkle over apple mixture. Cover and cook on High heat setting 2 hours. Turn off heat; remove cover, and cool 30 minutes.

Step 4
Serve warm with a scoop of your favorite ice cream.

https://www.pillsbury.com/recipes/slow-cooker-apple-crisp/0606a892-af49-49ed-b206-b1ac9c37b0c4

https://www.allrecipes.com/recipe/177053/slow-cooker-apple-crisp/

Peanut Butter Squares

Bars

• 1 cup Salted butter
• 1 cup Granulated sugar
• 1 cup Light brown sugar
• 2 ½ cups Creamy peanut butter
• 2 Large eggs
• 2 tsp Vanilla extract
• 2 cups All-purpose flour
• 2 cups Old-fashioned oats
• 1 tsp Baking soda
• 1 tsp Salt

Frosting (could use chocolate cake frosting instead)

• ½ cup Salted butter
• 3 cups Powdered sugar
• 4 tbsp Cocoa powder
• ¼ cup Milk
• 2 tsp Vanilla extract

Directions

1. Preheat oven to 350°F. Spray a half-sheet baking sheet (13"x18") with baking spray
2. Beat the butter, granulated sugar, brown sugar, and 1 cup of the peanut butter in a mixer until creamy and light. Add eggs and vanilla extract, then beat again, scraping the bottom and sides of the bowl.
3. Add the flour, oats, baking soda, and salt. Mix just until combined. Spread the peanut butter oatmeal cookie dough into the prepared pan with a spatula. Bake for 15-17 minutes until golden brown around the edges and barely set in the middle. Do not overbake.
4. While the peanut butter oatmeal cookie base is still hot, melt the remaining 1 ½ cups of peanut butter in the microwave in a microwave safe bowl for 1 minute, then drizzle over the top of the bars, spreading it into an even layer with a spatula or knife. Let cool completely until the peanut butter has firmed up. This can be sped up by sticking the bars in the fridge.
5. Make the chocolate frosting by beating the butter, powdered sugar, cocoa powder, milk, and vanilla extract in a large bowl until smooth. Spread in an even layer over the cooled bars, then cut into squares.

https://houseofnasheats.com/lunch-lady-peanut-butter-bars/