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

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/

Raspberry Lemonade

INGREDIENTS

1-3/4 cups fresh squeezed lemon juice, from 8-12 lemons, strained
1/2 pound (8 oz.) raspberries, plus more for serving
5 cups water
1 cup sugar
Lemon wedges, for serving
Fresh mint, for serving

INSTRUCTIONS

Combine the raspberries and ½ cup of the lemon juice in a blender; purée until smooth, then pass the mixture through a fine sieve into a large bowl to strain out the seeds (the fastest way to force it through is by pressing a ladle against the strainer in a circular motion). Add the remaining lemon juice, water, and sugar to the bowl and stir until the sugar is dissolved. Taste, then and add more sugar, lemon juice or water if necessary (keep in mind that ice cubes will water it down). Pour into glasses with ice cubes and garnish with lemon wedges, raspberries and fresh mint, if desired. The lemonade will keep in the fridge for a few days.

https://www.onceuponachef.com/recipes/raspberry-lemonade.html

CheeseCake Factory Copycat Recipe 

INGREDIENTS

• ▢ 1 cup water
• ▢ 1 cup sugar
• ▢ 1 cup freshly squeezed lemon juice
• ▢ 1 1/2 cups fresh or frozen raspberries
• ▢ Extra sugar for the rim of your glass

INSTRUCTIONS

• Heat the sugar and water over medium heat, stirring often, in a small saucepan until the sugar has completely dissolved to make a simple syrup.
• Puree the raspberries in a blender or food processor add in the simple syrup and lemon juice.
• Add extra water (or Sprite, if you want it fizzy - but it won't be like Cheesecake Factory's recipe) to thin it out to the consistency and flavor that you like.
• Run a lemon slice around the rim of your glass, dip the glass in sugar, and serve with ice.

https://www.bunsinmyoven.com/raspberry-lemonade-cheesecake-factory-copycat/

Lemonade

1 3/4 cups sugar
8 cups water
1 1/2 cups lemon juice

Version 1: 
Mix all well. Chill & Serve


Version 2:

In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.

Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.