I got this recipe from the Taste of Home website.   They were amazingly easy to make, and so good, I thought I wouldn't have any for Christmas day to share.  I was pretty sure my Boyfriend and Brother were going to devour them up!   Luckily, they are easy to make, so whipping up another batch wouldn't have been an issue.  They are ooey and gooey and so, well, heavenly!   I see these often in my future. 


Ingredients:

12 whole graham crackers  (yeah, I didn't use that many)
2 cups miniature marshmallow
2 cups caramel sauce  (I used the homemade sauce, which is linked.  Store-bought would be fine)
1 cup sliced almonds
1 cup flaked coconut



Directions:

Line a 15-in. x 10-in. x 1-in. baking pan with foil. Place graham crackers in pan; cover with marshmallows.

Heat caramel over medium-low heat until smooth.   Spoon warm caramel over the marshmallows.

Sprinkle almonds and coconut evenly over top.

Bake at 350° for 14-16 minutes or until browned. Cool completely. Cut into 2-in. squares, then cut each square in half to form triangles.

 I decided to bring the desserts for Thanksgiving this year.  I was mostly inspired by some absolutely to-die-for sounding recipes that I wanted to try, and seemed perfect for the occasion.  This was one of them.

The list of ingredients and directions seems long and complicated.  It took me a bit to get to this one, because of that dauntingness.  However, once broken down into the steps, it really wasn't that big of a deal.  It might have helped that I had help (thank you, Boyfriend 'O Mine)!

Let me tell you, even with all of the work- it is so worth it!  Everyone raved over this.  It went so quick I barely was able to get a piece of my own.  Boyfriend O'Mine had to grab a piece and hide it away to ensure he got a slice.   And now he wants me to make another one, and I have to say I am completely okay with that!  It's delicious. 

Ingredients:

for the crust:
1&1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
5&1/3 tablespoon unsalted butter, melted
1/2-3/4 cup caramel

for the apple filling:
5 tablespoons unsalted butter
1/2 cup light brown sugar, tightly packed
1/4 teaspoon salt
1 teaspoon cinnamon
5-6 Granny Smith apples, peeled, cored and thinly sliced

for the cheesecake:
8oz cream cheese
1/4 cup sugar
1 teaspoon vanilla
1 large egg
1 tablespoon lemon juice

for the topping:
3/4 cup heavy cream
3-4 tablespoons powdered sugar
1/4 - 1/2 cup caramel


Directions:

To make the crust:

1.  Preheat the oven to 350*F. 
2. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter.  Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed.
3. Transfer to a 9-inch round baking pan.  Press the crumbs in an even layer around the bottom and up the sides of the pan.
4. Bake for 6-8 minutes or until golden.  Let cool for about 10 minutes.
5. Pour a layer of caramel into the bottom and spread evenly.  Refrigerate while you prepare the filling.

To make the apple filling:

1. Melt the butter in a large skillet over medium heat. 
2. Mix in the brown sugar, salt and cinnamon.  Cook for about 1 minute, or until bubbling.
3. Mix in the apple slices and toss well to coat. 
4. Cook over medium to medium-high heat until tender and most of the liquid has been reduced- about 15 minutes.
5. Let cool for a few minutes, and then pour into the prepared pie pan.   Set aside.

To make the cheesecake layer:

1. Preheat oven to 350*F. 
2. Combine cream cheese and sugar in a bowl and beat until smooth. 
3. Mix in the vanilla, egg and lemon juice and beat until smooth, about 1-2 minutes.
4. Spread evenly over the apple filling in the pie pan.
5. Bake about 30 minutes, or until an inserted knife comes out clean.
6. Remove and let cool to room temperature.
7. Refrigerate for at least 4 hours. I let mine refrigerate overnight and did the Thanksgiving morning.

To make the topping:

1. In an eclectic mixer with whisk attachment (or, with your hand holding a whisk...), beat the heavy cream and powdered sugar until stiff peaks form.  
2. Spread gently over top the cheesecake layer.
3. Drop dollops of caramel on top and swirl in.  My caramel was a little too thin, so I just drizzled it over the top, and the effect was just as pretty.

Slice and serve!


We had some of the apple filling leftover afterwards, so Boyfriend 'O Mine used them as toppings for his waffles Thanksgiving morning.  How yummy is that?!

  A cheesecake I wanted to make for Thanksgiving called for caramel.  Well, I thought I would be snazzy and make my own at home.   When I got around to it, I realized I did not have enough of the heavy cream to make it.  Frantic, I searched for an alternative.  I knew you could make caramel using just a can of sweetened, condensed milk, however, I did not have the hours necessary to make it.   While scouring the Internet, I came across this recipe.  It still uses the sweetened condensed milk, but only takes a handful of minutes to prepare- not hours.   

It came out perfectly.  Just the right consistency and flavor.  We used what we needed for the cheesecake, and the rest we plan to use for a whole variety of things: on top of the waffles (using the leftover apple filling from said cheesecake), drizzled on top of ice cream, as dippers for apples, Boyfriend even dunked his string cheese into it to try and said it was pretty tasty! 

This recipe makes about 4 cups of sauce.

Ingredients:

2 cups brown sugar
1 14-oz can sweetened condensed milk
1/2 cup butter
1 teaspoon vanilla
1/2 cup milk (more, if needed)


Directions:

Stir sugar and condensed milk together over low to medium heat, stirring constantly, until sugar is dissolved..  
Add butter and vanilla.  Stir well.
Remove from heat and add milk.  Stir until well mixed and thickened.
Use immediately, or store in the fridge.