Caramel Apple Crisp Squares

caramel apple crisp squares

caramel apple crisp squares

Caramel Apple Crisp Squares

Simple Holiday Joys by:

6 Tbsp. butter, divided

1 cup finely CRUSHED square shortbread cookies

3 Tbsp. sugar, divided

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened

2 eggs

1 cup milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 Tbsp. cinnamon

1/4 tsp. nutmeg

2 cups chopped Granny Smith apples (about 2 apples)

1/2 cup flour

1/2 cup packed brown sugar

1/2 cup old-fashioned or quick-cooking oats

10 Kraft Caramels

2 Tbsp. water

Heat oven to 350 degrees F.  Line 8 inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.  Melt  2 tablespoons butter; mix with cookie crumbs and 1 tablespoon granulated sugar.  Press onto bottom of prepared pan.

Beat cream cheese in medium bowl with mixer until creamy.  Blend in eggs.  Gradually beat in milk.  Add dry pudding mix; beat 2 minutes.  Pour over crust.

Mix cinnamon, nutmeg and remaining granulated sugar; toss with apples in medium bowl.  Spoon over cream cheese batter.

Melt remaining butter.  Combine flour, brown sugar and oats in separate bowl.  Add butter; mix well.  Sprinkle over apples.

Bake 1 hour or until toothpick inserted in center comes out clean.  Cool completely.

Microwave caramels and water in microwaveable bowl on HIGH 1 minute, stirring after 30 seconds.  Continue microwaving and stirring in 10 seconds-intervals until caramels are completely melted.  Drizzle over dessert.

Refrigerate several hours or until chilled.  Use foil handles to remove dessert from pan before cutting into squares.

TIPS:  Variation:  For a slated caramel  topping, stir 1/2 tsp. salt into melted caramels before drizzling over dessert as directed.


Maple Squash Soup with Apple

Maple Squash Soup with Apple

Maple Squash Soup with Apple

This recipe, Maple Squash Soup with Apple, there are numerous varieties of winter squash to choose from.  All of them tantalizing in this rich buttery soup…pumpkin, acorn, butternut…are just a few.


Maple Squash Soup with Apple Recipe


Maple Squash Soup with Apple

1 Tbsp. olive oil

1 large onion, coarsely chopped

2 large Granny Smith apples (1 lb.), peeled, cored and cut into chunks

¼ tsp. cinnamon

1/8 tsp. cumin

1/8 tsp. salt

1/8 tsp. black pepper

1 package (12 oz.) frozen winter squash, thawed

2 ½ cups chicken broth

¾ cup 1% milk

¼ pure maple syrup

1 chopped apple


In a Dutch oven, heat the oil over medium heat.  Add the onion and apples and cook, stirring often, for 8 minutes or until tender.  Stir in the cinnamon, cumin, salt and pepper.

Add the squash and broth.  Cover and bring to a boil over high heat.  Reduce the heat to low and simmer, covered, stirring occasionally, for 15 minutes.

Puree the soup in batches in a food processor or blender.  Return to the saucepan and stir in the milk and maple syrup.  Bring to a boil over medium heat, stirring often.  Allow it to cool slightly, ladle into bowls and garnish each with a little chopped apple.


(Recipe for Maple Squash Soup with Apple, The Sugar Solution, 2006, 2015)


Curried Scallop-Apple Salad

Curried Scallop-Apple Salad

Curried Scallop-Apple Salad


This recipe, Curried Scallop-Apple Salad is from Diabetic Connect.  Curry complements seared scallops, tart apples and sweet dried cranberries while toasted almond add crunch in this quick fall dinner salad.  Serve with toasted whole-wheat baguette and a glass of Sauvignon Blanc.


Curried Scallop-Apple Salad Recipe

Curried Scallop-Apple Salad

6 tsp. extra-virgin olive oil, divided

½ cup thinly sliced shallot

¾ tsp. curry powder

1 cup apple cider

½ tsp. salt, divided

1 tsp. cider vinegar

1 lb. dry sea scallops, tough muscle removed

¼ tsp. fresh ground pepper

8 cups mixed salad greens

1 tart, such as Granny Smith, diced

¼ cup dried cranberries

¼ cup sliced almonds, toasted


Heat 2 teaspoons oil in a large nonstick skillet over medium heat.  Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes.  Add cider and ¼ teaspoon salt.  Bring to a boil and cook until reduced to ¾ cup, about 4 minutes.  Pour into a large bowl and whisk in 2 teaspoons oil and vinegar.  Reserve ¼ cup dressing in a small bowl.  Wipe out the pan.

Pat scallops dry and sprinkle with the remaining ¼ teaspoon salt and pepper.  Add the remaining e teaspoons oil to the pan and heat over medium-high.  Add the scallops and cook until golden brown, 2 to 3 minutes per side.  Transfer to a plate.

Add salad greens, apple, cranberries and almonds to a large bowl; toss to coat.  Top with the scallops and drizzle with the reserved ¼ cup dressing.        4 servings


(Recipe for Curried Scallops-Apple Salad came from Diabetic Connect, 2014)