Fall Recipes

 

Apple Streusel Cheesecake Bars

 

Ingredients

1 pouch (1 lb. 1.5 oz.) Betty Crocker oatmeal cookie mix

½ cup firm butter or margarine

2 packages (8 oz. each) cream cheese, softened

½ cup sugar

2 tbsp. Gold Medal all-purpose flour

1 tsp. vanilla

1 egg

1 can (21 oz.) apple pie filling

½ tsp. ground cinnamon

14 cup chopped walnuts

Directions

• 1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• 2 Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
• 3 Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
• 4 Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
• 5 Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Pumpkin Dip

 

(This recipe comes from my friend Judy Chapman

 via her friend Beth Mansfield. Thanks, ladies.)

 

Ingredients

1 15 oz. can pumpkin

1 5 oz. box instant vanilla pudding unmixed

1 16oz. container cool whip

1 small pumpkin

½ tbsp. pumpkin pie spice

½ tbsp. cinnamon.

Directions

Mix all ingredients. Be sure not to prepare the pudding first. Just use the powder as it is. Chill for several hours. Put the dip in scoured-out pumpkin and sprinkle with cinnamon. Serve with apples, nilla wafers or graham crackers. Great for a kids’ party.