Cheesecake? Yes, please.

If you're anything like me, you find yourself making a LOT of treats in December. I'm always looking for new recipes to try and hoping to find some new favorites.  Last month I was in charge of the faculty birthday treats from the PTA at my kids' elementary school, and I decided it was the perfect chance to try out some new ones.  So I pulled out my Bake Sale Cookbook (my favorite cookbook ever) and started searching for mouthwatering treats.  Cheesecake bars sounded like they'd be a hit, and they were.  When I went back to the school later that day to clean up, there wasn't even a crumb left on the platter!

They look scrumptious, right?  If you're looking for some fabulous cheesecake bars for your December treats, I highly recommend this one.  Enjoy!

Cherry Cheese Bars
Base:
1 c walnut pieces, divided
1-1/4 c flour
1/2 c brown sugar
1/2 butter
1/2 c coconut

Filling:
2 pkg (8 oz each) cream cheese, softened
2/3 c sugar
2 eggs
2 tsp vanilla
1 can (21 oz) cherry pie filling*

Heat oven to 350.  Grease 13x9x2-inch pan.  Chop 1/2 c nuts coarsely.  Reserve for topping.  Chop remaining 1/2 c nuts finely.  For base, combine flour and brown sugar in medium bowl.  Cut in 1/2 c butter until fine crumbs form.  Add 1/2 c finely chopped nuts and coconut.  Mix well.  Reserve 1/2 c crumbs for topping.  Press remaining crumbs in bottom of pan.  Bake at 50 for 12-15 minutes or until edges are lightly browned.  Do not over bake.  For filling, combine cream cheese, sugar, eggs, and vanilla in small bowl.  Beat at medium speed until well blended.  Spread over hot baked base.  Return to oven.  Bake 15 minutes.  Do not over bake.  Spread cherry* pie filling over cheese layer.  Combine reserved coarsely chopped nuts and reserved crumbs.  Sprinkle over pie filling.  Return to oven.  Bake for 15 minutes.  Do not over bake.  Cool in pan on cooling rack.  Refrigerate several hours.  Cut into 2-1/2 inch bars.  Makes 3 dozen.

*You can substitute another flavor pie filling for the cherry pie filling.  I didn't want big chunks of cherries, so I used a stick blender to puree the pie filling first.

Pork Chops with Apples and Stuffing

This recipe is insanely simple and oh, so good.  I wondered if it would have enough flavor when there are no seasonings at all in the meat, but it wasn't a problem.  This is a dish where you determine your ideal taste ratio and then create the perfect bite every time.  My perfect bite was made up of  fairly equal amounts of each of the three flavors.  My kids were nervous when they saw apples baked into their dinner, but we have a rule at our table that you have to try a bite of everything served, so they each tried a tiny taste and then kept eating and eating.  My family inhaled it before we got any pictures, so this one is courtesy of Taste of Home, as is the recipe.

Pork Chops with Apples and Stuffing

6 boneless pork loin chops (1-inch thick and 4 ounces each)

1 tablespoon canola oil
1 package (6 ounces) crushed stuffing mix
1 can (21 ounces) apple pie filling with cinnamon
 
In a large skillet, brown pork chops in oil over medium-high heat.  Meanwhile, prepare stuffing according to package directions.  Spread pie filling into a greased 13-in. x 9-in. baking dish.  Place the pork chops on top; spoon stuffing over chops.  Cover and bake at 350° for 35 minutes.  Uncover; bake 10 minutes longer or until a meat thermometer reads 160°.  Yield: 6 servings.

Irish Soda Bread

Throw out all your ideas of what soda bread is supposed to taste like (you know, the kind that you only eat once a year and only then because it's tradition and not because you really like it). THIS is what soda bread should taste like. We tried this new recipe for St. Patrick's Day and will be making it a permanent part of our holiday celebration. I left out the caraway seeds and baked mine in a 9-inch glass pie dish, which worked perfectly. While I normally don't like raisins baked into...well, anything...I thought they perfectly complemented this bread and wouldn't make it without them. This one is good enough to enjoy any time of year, but serve alongside your favorite corned beef and cabbage recipe for a perfect combination.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Ready In: 1 hour 25 minutes
Servings: 8

Irish Soda Bread
1/2 cup white sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup raisins
1 tablespoon caraway seeds (optional - I thought it was perfect without them)
2 eggs, lightly beaten
1 1/4 cups buttermilk
1 cup sour cream

1. Preheat oven to 350ºF. Grease a 9-inch round cast iron skillet or a 9-inch round baking or cake pan.

2. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins, and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10-12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4 x 3/4 inch deep slit in the top of the bread (NOTE: Mine was way too sticky and soft for the slit to hold, but it still turned out great so don't stress this part). Dust with reserved flour.

3. Bake for 65-75 minutes. Let cool and turn bread onto a wire rack. (NOTE: I didn't turn mine out but instead placed a kitchen towel over it to keep it warm and served it directly out of the pie dish, cutting out a wedge at a time and spreading with butter. It is best served warm.)

Joshua's Magic Muffins

Joshua, being a fan of Malt-O-Meal, asked me for months to try this recipe he found on the side of the Malt-O-Meal box. When I finally got around to it, I wished I had tried it sooner! These delicious morsels are so yummy and satisfying and just a little sweet. No need to put honey on them, just add a little butter and they'll stand on their own. Best of all, they are sooo easy to make.

Joshua's Magic Muffins
1 1/4 cups all-purpose flour
3/4 cup Original Malt-O-Meal hot wheat cereal, dry
1/2 cup sugar
3/4 cup milk
1/4 cup vegetable oil
1 egg
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla (optional)

Preaheat oven to 400ºF. In a large mixing bowl, combine all ingredients. Stir together until all ingredients are moistened. Pour batter into greased or paper-lined muffin pans, filling cups 3/4 full. Bake 18 to 20 minutes or until center is firm to the touch.

Yield: 12 muffins