Sara Lee Apple Maple Cheesecake

Sara Lee Apple Maple Cheesecake
 
2 tablespoons butter or margarine
2 medium tart cooking apples, peeled and sliced (2 cups)
1/3 cup maple-flavored syrup
1 tablespoon light brown sugar
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 Sara Lee Original Cheesecake, cut into 6 wedges, thawed
1 cup chopped walnuts
Slivered apple for garnish

In large skillet, melt butter over medium heat. Add sliced apples; cook, stirring occasionally, 5 minutes or just until tender. In small bowl, combine maple-flavored syrup, sugar, cornstarch and cinnamon. Add to apples in skillet. Cook, stirring frequently, 2-3 minutes or until syrup is bubbly and slightly thickened. Cook 1 minute more. Remove from heat; refrigerate 10 minutes. Spoon apple mixture over cheesecake; sprinkle with walnuts. Garnish with slivered apple.

Makes 6 servings.
Source: Sara Lee

Tomato & Dill Soup

Tomato Dill Soup


2 Onions, minced
2 Cloves garlic, chopped
1 tsp Olive oil
4 cup Chopped plum tomatoes
1 cup Diced sweet red peppers
1/4 cup Diced celery
2 Tbs Chopped green chilies
2 cup Stock
2 tsp Fresh dill, chopped
2 Tbs Chopped fresh cilantro
1/2 tsp Cayenne
1/4 tsp Cumin

1. Combine all ingredients except dill, cilantro, cumin, cayenne & salt.
Bring to a boil & simmer for 25 minutes. Let cool slightly, then puree. Stir in remaining ingredients with some salt & pepper. Serve warmed or chilled.

Roasted Vegetable Chicken Noodle Soup

Roasted Vegetable Chicken Noodle Soup

Vegetable cooking spray
1 cup peeled carrots, (about 3 medium, cut into 1-inch pieces)
1 medium onion, cut into 1-inch cubes
1 cup peeled, cubed turnip or potato (about 1 medium, cut into 1-inch cubes)
1 cup celery (about 3 stalks, cut into 1-inch pieces)
1 tablespoon olive oil
1 cup water
4 cans (14.5 ounces) fat-free, reduced-sodium chicken broth
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
1/4 teaspoon salt
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 cups uncooked no-yolk noodles

Heat the oven to 400 degrees. Line a jellyroll pan with aluminum foil and spray with nonstick spray coating. Combine the carrots, onions, potatoes and celery. Drizzle with the oil and toss well to coat. Arrange the vegetables on the prepared pan. Bake for 40 minutes or until browned, stirring 2 or 3 times.

Meanwhile, combine the water, chicken broth, garlic, thyme, salt and pepper in a Dutch oven. Bring to a boil, and stir in the uncooked chicken; reduce the heat to simmer and simmer for 20 minutes.

Stir in the roasted vegetables, and simmer for 10 minutes. Stir in the uncooked noodles, and simmer for 10 minutes more, stirring occasionally.

http://groups.yahoo.com/group/a-little-bit-of_everything/

Apple Nut Bars

Apple Nut Bars

1 cup flour
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder~
2 eggs, well beaten
1/4 cup melted margarine
1/3 cup raisins
1 cup pecans, chopped
1 cup finely chopped apples
1/2 teaspoon vanilla
1/4 teaspoon cinnamon

Preheat the oven to 350. In a large bowl, mix together the flour, sugar, salt, and baking powder. Add the remaining ingredients and mix well. Place the batter in a greased
9" x 13" baking pan. Bake for 40 to 50 minutes or until the edges are golden. Remove from oven and cut into bars while still warm, not hot. 

Note: Before serving, you might want to roll the bars in confectioner' s sugar or spread
with a cream cheese frosting. Maybe serve them with whipped topping as a dip or serve plain as a great snack cookie.

　

Recipe Source: A Baker’s Delight yahoo group, submitted by Sandy.