Cheddar Crunch Apple Squares

Holy Moly, was this ever good! I'm not quite sure why this recipe was named "squares" and not "crisp" but either way you'll still love it. This recipe comes from page 447 of The Great Big Cheese Cookbook which, in my opinion, is a must have cheese book. The final outcome produces a mild flavor of vanilla, cinnamon, coconut and cheddar cheese while the apple filling adds to its delicious sweetness. Think of it as an "apple pie with cheddar cheese" kind of dessert. It could not have been an easier recipe to throw together. Thanks to the invention of the food processor and the can opener, you can have this dish ready for the oven in minutes and people will think you labored much longer. I know that some people out there are allergic to coconut so just be aware that it's optional but does provide a wonderful little toasted crunch. Also, if you want to serve it as a warm crisp, let it cool down a little and scoop it right out of the dish. If you want it served in firmer squares you'll have to refrigerate it until it completely cools.

Ingredients:
1(12 oz) box of nilla wafers
1 1/2 cups of flaked coconut
1/2 teaspoon of ground cinnamon
1 1/2 cups of shredded cheddar cheese
1 stick of salted butter, softened
2 (21 oz) cans of apple pie filling
ice cream or warmed honey to serve

Preheat oven to 375

Using the food processor or rolling pin, crush the wafers in to crumbs and combine with coconut, cinnamon, cheese and butter to form a crumbly mixture.

Press half of the crumbly mixture firmly in to the bottom of a greased 13x9 baking dish.

Spread the apple pie filling on top of the bottom crust. Top with the remaining crumb mixture. Do not press down.

Bake for about 40 minutes or until golden brown.

Remove from oven and place the pan on a wire rack. Place the rack in the refrigerator to cool completely. Cut in to 2 inch squares and serve with ice cream or warmed honey.

Swiss Bacon Dip

Life was very busy over the summer and hence the reason for so few posts here. But fall is finally upon us and I know this because the NFL officially started Sunday afternoon games today. I love this time of year. Today I decided to make a hot swiss bacon dip for us to nibble on while the games got underway. Oh my lord was this good stuff! I'm sure even Jesus could smell it all the way from heaven.

I found this recipe from Rachael Ray. I added some horseradish to the recipe and I think it made the dip extra delicious. I never could resist any kind of hot dip. The flavors of the bacon, swiss, dijon, scallions and horseradish make this dish memorable. Oh, and the almonds. A big handful of slivered, smoked almonds making a crust over the whole thing! Slice up some fresh red peppers and add some crackers for dipping. Absolutely heavenly!

Ingredients:

* 8 slices center cut bacon, chopped
* 8 ounces softened cream cheese
* 1/2 cup mayonnaise
* 2 rounded teaspoons prepared Dijon style mustard
* 1 1/2 cups shredded Swiss cheese, available on dairy aisle
* 3 scallions, chopped
* 1/2 cup smoked almonds, coarsely chopped
* Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping

Directions

Preheat oven to 400 degrees F.

Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.

In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.

Variation: Swiss and Bacon Dip with Horseradish - Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon.