Hey Zesty Cook readers, it’s Jenny over at Picky Palate.  I am thrilled to be guest posting here at Zesty’s!  At Picky Palate, I create simple family friendly meals and desserts for even those picky little eaters, come on over for a visit sometime

I am sharing one of my all time favorite sinful desserts today that I think you will love!  Caramel Apple Cream Cheese Cookie Bars.  I was even lucky enough to be featured on Bettycrocker.com with these bad boys!

The best part of this recipe is that it’s a breeze to whip up, the kids can help and you can find all of the ingredients at any grocery store.  Hope you all enjoy!!

Ingredients

• 3 Tablespoons melted butter
• 3 Cups Golden Graham Cereal, ground in food processor
• 1 Roll Pillsbury Sugar Cookie Dough
• 8 oz softened cream cheese
• 1/4 Cup sugar
• 1 teaspoon vanilla
• 21 oz can apple pie filling
• 1 -  5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening)
• 9 -  5 oz Kraft Caramels
• 1/2 Cup half and half

Method

1. Preheat oven to 350 degrees F.
2. Combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray.
3. Bake for 10 minutes then remove from oven.  Crumble half of the cookie dough over partially baked crust.
4. Place cream cheese, sugar and vanilla into a mixer; beat until smooth.  Pour over crumbled cookie dough layer.
5. Bake for 25 minutes then remove from over.  Top with 3/4 of the apple pie filling (I chose to just add part, but you can add the whole can if desired).
6. Next top with remaining cookie dough, breaking off into little pieces evenly over top.
7. Sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center.
8. Let cool completely then cut into squares.
9. Melt caramels and half and half according to package directions.
10. Drizzle over each bar.
11. ENJOY!

A special thanks to Jenny at the Picky Palate for a fun and amazing looking recipe.  Be sure to check out her site – you will find some amazing recipes!  I hope everyone has a great weekend and I will talk to you all on Monday.

Take care

zesty

2 Days until Christmas!!  Good morning and welcome to another exciting blurb from yours truly.  Today is the day we have been waiting for the last six months – We are moving in TONIGHT!  The Upholstery cleaning team did their thing and we are good to go.  We worked at the house until about midnight last night trying to get the bedrooms prepped and I think we are ready to take the plunge tonight.

As promised from yesterday’s post – I told you I would get a little closer with a fantastic dessert delivered to the party by a “zesty” cousin.  I am a pretty huge fan of bread in general but when you throw it into a bread pudding dessert, I pretty much fly off the handle with excitement.  When I caught a glimpse of the bread pudding and  heard rumblings that it was in the kitchen I went scouting with the camera around my neck, snapping pictures left and right to get a good shot for you. 

Cranberries inside the bread pudding is so festive and exciting.   It was so delicious, moist and the sauce was crazy good.  Check it out below: 

Ingredients

Pudding

• 1 Quart milk
• 2 Cups sugar (I use 1 white, 1 brown)
• 1 Cup dried sweetened cranberries
• 6 eggs, lightly beaten
• 2 tablespoons vanilla
• 1 Tsp. baking powder
• 1 Tsp. ground cinnamon
• 2 Loaves of white bread (Cut off all crust, cube andf then dry the cubes out on a baking sheet in a low 200 degree oven)

Sauce

• 2 Cups brown sugar
• 1 Cup cream
• 3/4 Cup butter
• 1/2 Tsp. Vanila

Method

1. Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
2. Combine 1 quart milk, 2 cups sugar, cranberries, eggs, vanilla, baking powder and cinnamon in large bowl; stir until well blended.
3. Add bread and toss to blend thoroughly.
4. Pour mixture into prepared dish.
5. Bake 50 to 70 minutes or until golden and knife inserted into center comes out clean.
6. For sauce, mix sugar,cream and butter; bring to a boil in small saucepan.
7. Heat over medium-high heat, stirring frequently, until butter melts and sugar dissolves.
8. After about 3 minutes and the sauce begins to thicken add vanilla.
9. Remove from heat.
10. Cut bread pudding into squares.
11. Spoon sauce over each serving.
12. ENJOY!

Zesty Tip: Feel free to use raisins instead of cranberries if you want to go the more traditional route.  Nothing else in the recipe has to change to accommodate the raisins.

I want to thank my zesty cousin so much for a great recipe and the oppurtunity to share it with you.  It tasted fabulous and by all means if you try it – let me know through the comments or email.  Have a great Wednesday and I will talk to you tomorrow.

Take care

zesty