Betty Crocker Apple Streusel Cheesecake Bars

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

1/2 cup firm butter or margarine

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

2 tablespoons Gold Medal® all-purpose flour

1 teaspoon vanilla

1 egg

1 can (21 oz) apple pie filling

1/2 teaspoon ground cinnamon

1/4 cup chopped walnuts

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

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.

Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.

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.

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.

Makes 24 bars

Home Made Coffee-flavored Liqueur

2 cups water
2 cups sugar
1/4 cup instant coffee - decaf or regular


2 Tbls vanilla
A Fifth of Vodka

Simmer water & sugar until disolved, add coffee. Cool. Add vanilla and vodka. Pour into a dark bottle and enjoy. It is recommended to store it for 2-3 weeks before using.

Holiday Cocktails and Shooters

CANDY CANE MARTINI


1 1/2 oz. Vodka
1 tsp. peppermint schnapps

Mix all ingredients with ice in a shaker. Strain into a chilled cocktail glass. Option: Garnish with a small candy cane or create a candy cane "rimmer" with crushed candy canes.


PEPPERMINT PATTY

1/2 oz crème de cacao
1/2 oz peppermint schnapps
1 oz cream

Stir all 3 ingredients with ice, strain into shot glass.



AFTER EIGHT

1/2 oz coffee brandy
1/2 oz crème de menthe (white or green)
1/2 oz Irish cream

Shake all these ingredients with ice and strain into a shot glass. Enjoy a liquid After Eight, after dinner.



CANDY CANE SHOOTER

1/2 oz crème de menthe
1/2 oz grenadine
1/2 oz peppermint schnapps


Layer the grenadine syrup, crème de menthe and then peppermint schnapps. A nicely layered shooter that will test the bartender's skills.



CHRISTMAS CHEER

1 oz eggnog
1/2 oz peppermint schnapps

You can either layer this drink, eggnog first, or stir the ingredients together before drinking.



NUTCRACKER SHOOTER

1/2 oz amaretto
1/2 oz Amarula Cream
1/2 oz Frangelico

Pour a layer of Frangelico into the bottom of the shot glass. Then carefully slide on a layer of amaretto, using the back of a spoon. Top with a layer of Amarula Cream.



MISTLETOE

1/2 oz Chambord
1/2 oz melon liqueur
1/2 oz orange liqueur

In a tall shot glass add Chambord, then gently pour Midori (or other melon liqueur), the second layer, over the back of an inverted spoon so that it flows on top of the Chambord without mixing. Repeat the process using orange liqueur.

This makes a good holiday shooter. You can flambé it by igniting the top with a match. Blow flame out after a few seconds and make certain the rim of the glass has cooled before drinking.



AFTER FIVE

1/2 oz coffee liqueur
1/2 oz Irish cream
1/2 oz peppermint schnapps


Pour coffee liqueur into shot glass until about 1/2 full. Using a spoon (inverted), slowly pour in the peppermint schnapps until glass is about 3/4 full. Done correctly, the schnapps will flow under the Kahlua, creating a clear layer.

Using the spoon again, but this time right side up, slowly top off the glass with a layer of Irish cream. Be careful to place the spoon right at the top of the coffee liqueur layer and to raise it as the glass fills up. Done correctly, this will provide a layer of Irish cream floating over the coffee liqueur.

Mocha Frappe

18 Ice cubes (up to 22)

7 oz Double strength coffee, chilled

¼ c Chocolate sauce (or syrup)

2 T Vanilla Syrup or 3 drops vanilla extract
Whipped Cream (garnish)

Place ice, coffee, chocolate sauce, and syrup in a blender. Blend until smooth. Pour into a large, tall (chilled) glass. Garnish with dollop of whipped cream or scoop of your favorite ice cream. Makes one 16 oz frappe.

Fun Holiday Mugs

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Jar Recipe - Amaretto Coffee Creamer

2/3 c Non Dairy Coffee Creamer Powder
1 tsp almond extract
1 tsp ground cinnamon
2/3 c powdered sugar

In a jar with a tight fitting lid, add all ingredients and shake to stir
well. Label as desired.

2 T of creamer per 6 oz of coffee.

Decorate as desired and use for gifts or for yourself!

Black Forest Coffee

6 oz Fresh brewed coffee

2 T Chocolate syrup

1 T Maraschino cherry juice

Whipped cream

Shaved chocolate/chips

Maraschino cherries

Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped cream, chocolate shavings and a cherry.

Amaretto Coffee

1 ½ c Warm Water
1/3 c Amaretto
1 T Instant Coffee Crystals
Dessert Topping from a pressurized can

In a 2-cup measure stir together water and instant coffee crystals. Micro-cook uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping.

White Chocolate Latte

2 cups milk
1 cup cream or half-n-half
2/3 cup white chocolate morsels
2 tablespoons instant coffee granules
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Whipped cream (optional)
Garnish: cinnamon sticks

Stir first 4 ingredients together in a small saucepan over low heat until white chocolate is melted. Stir in vanilla and almond extracts; pour evenly into 4 mugs. Top with whipped cream, and garnish with chocolate or cinnamon sticks, if desired, and serve immediately.
Makes 4 cups

FREE Coffee Maker!

For years I have ordered coffee from Gevalia and loved it! They give away a FREE coffee maker with every subscription, and you can cancel at any time and keep the FREE coffee maker!

Chocolate Cheese Bars

1 Devil's Food Cake Mix (with or without pudding in it)
8 oz Cream cheese, softened
1/3 c Oil
3 Eggs (divided use)
1/4 c Sugar
6 oz Semi-sweet chocolate chips
1/2 c Walnuts or pecans, chopped (optional)


Mix dry cake mix, 2 eggs, and 1/3 cup oil until crumbly; reserve 1 cup.

Pat remaining mixture lightly in an ungreased 13x9x2 inch pan. Bake
for 15 minutes at 350 degrees. Remove and sprinkle top with
chocolate chips and walnuts.

Beat cream cheese, sugar and remaining egg until light and smooth.
Spread over chocolate chips and walnuts. Sprinkle with reserved
crumb mixture. Return to oven and bake for 15 minutes longer. Cool
and cut into bars. Makes 16 servings.

Sour Cream Coffee Cake

This is a very rich coffee cake. It is awesome served warm with your morning coffee!

1/2 cup butter

1 cup sugar

Cream together until very light and fluffy. Add 2 eggs and beat well again.

Mix dry ingredients together in separate bowl:

2 cups flour

1 tsp soda

1 tsp baking powder

1/4 tsp salt

Alternate the dry ingredients and 1 pint (2 cups) sour cream into the creamed mixture until well blended.

Place half the batter in a lightly greased 9x13" pan. Sprinkle 1/2 of the cinnamon mixture on top and spoon remaining batter on the filling and spread evenly. Sprinkle the remaining cinnamon mixture on top and pour over all of that 1 stick of melted butter. Bake at 350 degrees for 30 - 40 minutes.

* Cinnamon mixture:

1/2 cup brown sugar

1/2 cup sugar

1 tsp cinnamon

You can add nuts to the top, diced apples (to center filling layer), raisins, chocolate chops, anything you like to add extra flavor!

Recipe ~ MK's "Ho-Ho" Cake

The chocolate cake layer may be a box mix cake if you choose or you may use my Dark Chocolate Cake recipe below. If you use a box mix, be sure to replace the water with an equal portion of strong coffee, cooled to room temp.

Dark Chocolate Cake(for 9x12 pan)

3/4 cup shortening
1 1/2 cups sugar
2 eggs
1/2 cup cream
2 cups sifted flour
1/2 cup cocoa
2 tsp soda
1 tsp salt
1 tsp vanilla
1 cup hot strong coffee

Cream first 4 ingredients till light in color. Sift together the dry ingredients and add to creamed mixture slowly and mix well. Add vanilla and coffee last and beat 3 minutes on High.

Pour into a lightly greased and floured pan. Bake for 25 minutes at 350 degrees or until it tests 'done' with a toothpick. There should be gooey crumbs on the toothpick. You don't want to overbake it or it will be dry. Let cool before spreading the Creamy Filling on top.

Creamy Filling
1 cup sugar
1 cup white Crisco (Not the butter flavored)(Another shortening can be substituted but Crisco is best)
1/8 tsp salt
1/2 cup milk
1 Tblsp water
1 tsp vanilla

Put all ingredients into a large bowl and beat on high for 5 minutes. You want it to be fluffy. Add 1 cup powdered sugar and beat for another 2 minutes.

Spread the Creamy Filling on the chocolate cake and put in the freezer to set.

Chocolate Chip Frosting

In a heavy saucepan
1 cup sugar
1/3 cup milk
2Tblsp butter

Over medium heat bring to a boil, stirring often so it does not burn. Let boil for 4-5 minutes while stirring, be sure to turn down the heat if it is near boiling over the pan edges.

Turn off heat and add 1 - 6 oz bag of Milk Chocolate Chips. (I prefer Hershey's)

Stir until melted and smooth. Let cool slightly but still pourable. Pour over Creamy Filling and let it set up. This won't take long as the cake should already be cold.

Recipe ~ Dark Chocolate Cake

3/4 cup shortening
1 1/2 cups sugar
2 eggs
1/2 cup cream

Cream together well beating on high for 2 minutes.

Sift together:
2 cups sifted flour
1/2 cup cocoa
2 tsp soda
1 tsp salt

Add to creamed mixture, beating well.
Add:
1 tsp vanilla
1 cup hot coffee (strong)

Beat on medium for 3 minutes.

Pour into greased and lightly floured 9x13" pan. Bake at 350 degrees for 25 minutes or until it tests done when a toothpick has gooey crumbs on it.

Do NOT overbake!

VERY rich cake!