Butterscotch Cream Cheese Bars

These cream cheese bars have a sweet, butterscotch graham cracker crust.


RECIPE INGREDIENTS


1 2/3 cups (11-oz. pkg.) Nestlé Toll House Butterscotch Flavored Morsels

6 tablespoons butter or margarine

2 cups graham cracker crumbs

2 cups chopped walnuts

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

1/2 cup granulated sugar

4 large eggs

1/4 cup all-purpose flour

2 tablespoons lemon juice



RECIPE METHOD


Preheat oven to 350 degrees F.


Microwave morsels and butter in medium, microwave-safe bowl on Medium-High (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in crumbs and nuts. Reserve 2 cups crumb mixture; press remaining mixture into ungreased 15 x 10-inch jelly-roll pan.


Bake for 12 minutes.


Beat cream cheese and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in flour and lemon juice. Pour over crust; sprinkle with reserved crumb mixture.


Bake for 20 to 25 minutes or until set. Cool in pan on wire rack. Cut into bars or diamonds; refrigerate.

apple crisp

RECIPE INGREDIENTS


8 cups sliced peeled tart apples (about 8 medium)

3/4 cup sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon salt


For the Topping:

1/2 cup quick-cooking oats

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/4 teaspoon baking powder

1/8 teaspoon baking soda

3 tablespoons cold butter or margarine

Vanilla ice cream, optional



RECIPE METHOD


In a large bowl, toss the first four ingredients. Pour into a greased 8-in. square baking dish.


In a bowl, combine oats, flour, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture.


Bake at 350 degrees F for 55-60 minutes or until apples are tender and topping is golden. Serve warm with ice cream if desired.

Ambroisa

Ambrosia is a traditional Southern fruit salad and an absolutely essential part of the Southern holiday meal. It is imperative that you use freshly grated coconut and the very best oranges. Sweeten sparingly and add just enough sherry to enhance, not overwhelm, the dish. A fine Ambrosia is far greater than the sum of its parts. Sadly, today you find many versions made with canned fruit cocktail, maraschino cherries and marshmallows. This recipe is the real deal.


RECIPE INGREDIENTS


12 large navel oranges

2 1/2 cups freshly grated fresh coconut (1 medium coconut)

3 tablespoons sugar

3 tablespoons cream sherry

1/4 teaspoon salt



RECIPE METHOD


Using a sharp knife, peel the oranges, removing all the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes over the oranges in the bowl.


Two to four hours before serving, stir in the coconut, sugar, sherry and salt.


MAKE AHEAD: The recipe can be prepared through Step 1 up to 1 day ahead.

Spinach salad

This light, refreshing salad is a welcome tart contrast to rich foods. It can be nibbled on throughout the day by hungry tamale-makers.


RECIPE INGREDIENTS


1 cup pepitas or pumpkin seeds

1/4 cup lime juice mixed with 1 teaspoon salt


1 1/2 pounds baby spinach, washed

1 large jicama, peeled, cut into matchstick-size strips

1/2 red onion, thinly sliced


2/3 cup extra-virgin olive oil

1/3 cup red wine vinegar

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper


1 cup grated manchego cheese



RECIPE METHOD


Toast pepitas in heavy small skillet over medium heat until golden brown. Remove from heat, add lime juice mixed with 1 teaspoon salt, and shake vigorously. Cook, shaking often, until pan is dry. Cool completely.


Whisk oil, vinegar, 1 1/2 teaspoons salt and pepper in small bowl to blend. Toss spinach, jicama and onion in very large salad bowl with enough dressing to coat. Add pepitas and grated cheese and toss well. Serve immediately

Caesar Salad with shrimp

Our modified Caesar dressing contains no egg, but tastes just as good as the original. This recipe can also be used to transform leftovers into a new meal. Substitute roast beef, chicken, cooked ham, or almost any meat, poultry, or fish you have for the shrimp.

WINE RECOMMENDATION:
Dijon mustard, lemon, and sauvignon blanc combine in a way that makes them seem almost inseparable. A crisp Sancerre's vibrant gooseberry and lemon flavor, along with its strong chalky streak, will highlight the freshness of the salad and the sweetness of the shrimp.


RECIPE INGREDIENTS


1 10-ounce loaf sourdough or country-style bread, cut into 3/4-inch cubes (about 5 cups)

3/4 cup plus 2 tablespoons olive oil

4 tablespoons lemon juice

2 cloves garlic, chopped

1/2 cup grated Parmesan cheese

1 teaspoon anchovy paste

2 teaspoons Dijon mustard

1 teaspoon salt

1/2 teaspoon fresh-ground black pepper

1 pound medium shrimp, shelled

1 head romaine lettuce, quartered lengthwise and cut crosswise into 1/2-inch strips (about 1/2 quarts)

2 cups halved cherry tomatoes



RECIPE METHOD


Heat the oven to 325 degrees F. Toss the bread cubes with 1 tablespoon of the oil and spread on a large baking sheet. Bake until crisp on the outside and lightly browned, about 15 minutes. Let cool.


Meanwhile, put the lemon juice, garlic, Parmesan, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a blender and blend until smooth. With the blender running, slowly add the 3/4 cup oil. Alternatively, whisk together everything but the oil and then add the oil slowly, still whisking.


Heat the broiler. In a broiler pan or on a baking sheet, toss the shrimp with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Broil the shrimp, turning once, until just done, about 4 minutes in all.


In a large bowl, combine the lettuce, tomatoes, croutons, and shrimp. Add the dressing and toss to coat.


Nutrition Facts

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Serves 4
Facts per Serving


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Calories: 833 Fat: 56g Carbohydrates: 47g
Cholesterol: 183mg Sodium: 1768mg Protein: 37g
Fiber: 5g % Cal. from Fat: 61% % Cal. from Carbs: 23%