14 oz bag Stauffer’s Ginger Snaps
4 tablespoons butter
¼ cup brown sugar
1 can condensed milk
1 can Dulce de Leche caramel sauce
8 oz semi sweet chocolate
½ cup pecan halves
Place ginger snaps in a food processor or blender and process until cookies have been reduced to crumbs.
Melt butter in a large pot. Add sugar and mix well, stirring until sugar has dissolved.
Add condensed milk and continue to cook, stirring constantly. Just before mix starts to boil, remove from heat and pour over Ginger Snap crumbs.
Mix well with a wooden spoon then spoon mixture into a greased baking tray. Spread out evenly and press down firmly.
Place in refrigerator for 15-30 minutes, remove and top with Dulce de Leche caramel sauce. Spread out evenly to cover fudge base completely.
Fill a small pot with water and bring to a boil.
Turn off heat then place chocolate in a Pyrex bowl over the pot and allow the chocolate to melt.
Pour melted chocolate over caramel and top with a sprinkling of chopped pecans.
Allow to cool completely then cut into squares.
16- 24 oz bag of Dried Bread Cubes (for Stuffing)
14 oz bag Stauffer’s ‘Apple Pie Snaps’ Cookies, 16 whole cookies set aside, then remaining cookies crumbled in bag.
16 oz Pork Sausage- Sage Flavor, cooked and crumbled 1/2 Cup Unsalted Butter
1 Cup Sweet Onion, diced
2 Cups Fuji Apple, peeled and diced
2 tsp. Dried Sage
1/2 tsp Black Pepper
1/4 tsp Dried Thyme
1/2 tsp Cinnamon
1/2 tsp Salt 1 1/4 Cup Apple Juice Concentrate (frozen, thawed)
1 1/4 Cup Hot Water
1/2 Cup Salted Butter, Melted
1. Preheat oven to 375 degrees Fahrenheit.
2. In large bowl place bread cubes, crumbled cookies and sausage.
3. In frying pan over medium heat, melt unsalted butter.
4. Add onion, apple, sage, pepper, thyme and cinnamon. Cook approximately 10 minutes or until somewhat softened.
5. Remove from heat and stir in salt.
6. Add onion/apple mixture to the bowl, along with bread cubes, cookie
crumbles and sausage. Mix thoroughly.
7. Stir apple juice concentrate and hot water together in pitcher. Pour over stuffing mixture in bowl. Stir just until moistened, adding more liquid as necessary and according to preference.
8. Butter a 10x13 oven safe dish. Spread stuffing evenly into dish.
9. Melt salted butter in microwaveable dish. Crumble the 16 remaining cookies and stir into butter. Sprinkle cookies and butter over top of stuffing.
10. Bake approximately 20-25 minutes, until heated through and buttered cookies on top begin to turn dark brown.
1 (14 oz.) bag Stauffer’s® Ginger Snaps, finely crushed
1/2 cup Panko or dry bread crumbs
3 tablespoons cilantro leaves, finely chopped (plus sprigs for garnish)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup hoisin sauce
1 tablespoon orange or lime juice
2 teaspoons sriracha or other Asian hot sauce, or to taste
3 (16 ounces each) pork tenderloins, trimmed
Sweet Chili Drizzle:
1 cup Thai sweet chili sauce
2 tablespoons orange or lime juice
1 tablespoon soy sauce
2 teaspoons Asian sesame oil
Preheat oven to 375 degrees. Line a large rimmed baking sheet with foil.
Combine Ginger Snap crumbs, bread crumbs, cilantro, salt and pepper in large shallow dish. Set aside.
In small bowl, whisk together hoisin, orange (or lime) juice, and hot sauce.
Brush tenderloins all over with hoisin mixture. Roll tenderloins in Ginger Snap mixture, coating completely; pressing gently to adhere. Arrange on prepared baking sheet.
Bake until an internal temperature of 160 degrees has been reached, 25 to 35 minutes. Transfer to cutting board and let rest 5 minutes. Slice pork diagonally into 1/2-inch thick slices.
Meanwhile, whisk together sweet chili sauce, orange juice, soy sauce and sesame oil in small bowl.
To serve, arrange pork slices on serving platter and drizzle with Sweet Chili sauce. Garnish with cilantro sprigs, if desired.
Makes 8 to 12 servings.
42 Stauffer's® Apple Pie Snaps
1-14 ounce package caramels
¼ cup cream
1 cup toasted walnuts, chopped
1 teaspoon apple pie spice
12 ounces white chocolate chips, melted
¾ cup chocolate jimmies
¾ cup finely chopped walnuts
Arrange apple pie snaps in a single layer on wax paper-lined baking sheets.
In a microwave, melt caramels with cream; stir until smooth.
Stir in toasted walnuts and apple pie spice. Spread about 1 teaspoon over each snap; refrigerate until set.
Dip each snap halfway into melted white chocolate; allow excess to drip off.
Return to baking sheet; sprinkle half the snaps with chocolate jimmies, and the other half with finely chopped walnuts.
Refrigerate until set.
Makes 3 ½ dozen.
Vegetable or canola oil, for drizzling over baking pan
1 — 14 oz bag Stauffer’s® Apple Pie Snaps, finely crushed
1/4 cup plain bread crumbs
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, or to taste
3/4 cup buttermilk
1 egg
3 pounds skinless, boneless chicken breast halves, cut into strips
1/2 cup cinnamon flavor applesauce
1/2 cup apple jelly
1/3 cup spicy brown mustard
1/2 cup sliced green onions
Preheat oven to 375 F. Brush a large, rimmed baking sheet with oil.
In a large bowl, combine snaps, bread crumbs, cayenne pepper, and kosher salt.
Place in a shallow pan. Set aside.
In a large bowl, whisk together buttermilk and egg. Dip chicken strips one at a time in buttermilk mixture, then roll in snaps-bread crumb mixture to coat completely. Place in a single layer on a baking sheet (may need to use more than one baking sheet).
Bake 10-15 minutes, or until completely cooked through and no longer pink.
Meanwhile, in a medium bowl, stir together applesauce, apple jelly, and brown mustard.
Sprinkle green onions over baked chicken strips; serve with apple-mustard dipping sauce.
Makes 8-12 servings.
1 — 14 ounce bag of Stauffer’s® Ginger Snaps
3 Cups of Flour
½ Cup of Granulated Sugar
6 Tablespoons of Baking Powder
1 Cup of Coarsely Chopped Pecans
¼ Cup of Finely Chopped Crystalized Ginger
12 Tablespoons of Frozen Unsalted Butter
2 Large Eggs
1 1/3 Cups Heavy Cream
2-3 Teaspoons of Granulated Sugar
Place the Ginger Snaps in the bowl of a food processor and process till you have fine crumb.
Place the Ginger Snap crumbs, flour, sugar, baking powder, pecans and crystalized ginger in a large bowl and stir to combine.
Grate the frozen butter with a large grater and add to the flour mixture.
In a separate bowl mix the eggs and heavy cream.
Add the wet ingredients to the dry ingredients and mix together till the dough just holds together.
Remove the dough from the bowl and place on a lightly floured surface and knead lightly 2-3 times till the dough comes together.
Divide the dough in half and press each half into a circle ¾ of an inch thick. Cut each circle into 8 wedges and place them on a sheet pan lined with parchment paper.
Preheat oven to 375 degrees Fahrenheit. While the oven is preheating place the scones in the freezer for 15 minutes.
Sprinkle each scone with a bit of the extra sugar.
Bake the scones for approximately 20 minutes or until golden brown.
Remove from oven and cool on a rack.
Makes 16 Scones.
14 oz. Stauffer’s Lemon Snaps
1 c. shredded coconut
½ c. almonds, slivered or sliced
¼ c. coconut oil, melted
1 c. shelled, roasted and salted pistachios ½ c. dried blueberries
Preheat oven to 350°. Place half of cookies in large heavy duty resealable plastic bag. With rolling pin or mallet, coarsely crush cookies into approximately ½ inch pieces. Pour into large bowl and repeat with remaining cookies.
Stir coconut and almonds into cookies. Drizzle melted coconut oil onto mixture and stir well. Divide in half and pour into two 15x10 inch jelly roll pans. Bake at 350° for 8- 10 minutes, stirring once, half way through. (If using 2 levels of oven racks, switch pans half way through baking time.) Remove and cool.
Pour cooled cookie mixture into large bowl and stir in pistachios and blueberries.
Great as a snack or topping for yogurt or ice cream. Store in air tight container. Yield – 5 ½ c.
1-14oz bag Stauffer’s Lemon Snap or Apple Pie Snap cookies
1 apple (about 1 cup) peeled, cored, diced
2 tablespoons lemon juice
¼ cup golden raisins
4 eggs, slightly beaten
½ cup sugar
1 teaspoon lemon zest
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 ½ cup half and half
1 cup milk
½ cup caramel ice cream topping
Coarse salt
Spray 8x8 inch baking pan with cooking spray
Layer ½ of the cookies in the bottom of the prepared pan.
Combine apples and lemon juice in a small bowl. Scatter apples and raisins on top of cookie layer and top with remaining cookies.
In a bowl combine eggs, sugar, lemon zest and spices. Stir to combine. Add half and half and gently pour mixture over cookies. Top this with milk pressing down on cookies so they are immersed in liquid. Cover pan with foil and refrigerate overnight or for at least 2 hours.
Remove pan from refrigerator and allow pan to come to room temperature (about 30 minutes.) Place pan in larger pan which has been filled with 1½ inches of water. Bake at 325 degrees for 50 to 55 minutes or until custard is set and top is browned slightly. Remove from oven and serve warm with caramel sauce. Sprinkle with salt.
Makes 6-8 servings
8 cups Rice Crisp cereal (any kind will do)
1 14-ounce bag STAUFFER'S APPLE PIE GINGER SNAPS, coarsely crushed
2 teaspoons ground cinnamon
2 sticks unsalted butter, room temperature
3 10 ounce bags mini marshmallows
1/4 cup instant caramel pudding and pie mix
1. Grease a 9x13 baking pan with nonstick cooking spray.
2. Stir together crispy rice cereal, crushed STAUFFER'S APPLE PIE GINGER SNAPS and cinnamon in a large bowl. Set aside.
3. Melt butter in a large nonstick saucepan over medium heat. Add marshmallows and stir constantly until completely melted and smooth. Stir in the caramel pudding and pie mix.
4. Take off heat and immediately pour into the cereal cookie mixture. Stir well until completely mixed. Transfer the mixture into the prepared pan and press evenly. Cool completely. Cut into squares and serve.
Makes 32 squares.
14 oz bag Stauffer’s Lemon Snap Cookies
3/4 Cup Heavy Cream
2 T Sugar
1 tsp lavender, fresh or dried
1 tsp fennel, finely chopped
(or substitute other seasoning/herb such as fresh basil, mint, etc)
1 tsp ginger, minced
1 tsp lemon zest, finely chopped
1.5 quarts high quality Vanilla Ice Cream, divided into 3 bowls, kept frozen
Purple and Yellow Food Coloring- Optional
Heat cream and sugar in saucepan over medium heat. Stirring often so as not to scorch. Do not boil.
Meanwhile, using 3 microwaveable dishes (with lids)- place lavender in one dish, fennel in the second and ginger + lemon zest in the third.
Pour 1/4 cup of hot cream into each bowl and cover. Let steep app 20 minutes, heating in microwave at 20 second intervals, as necessary to keep cream hot and allowing it to infuse with flavor.
When a strong flavor has been infused into cream allow them to cool in refrigerator. (Remember flavor will mellow when combined with vanilla ice cream.)
Removing one bowl of vanilla ice cream from the freezer at a time, stir cooled, flavored cream into each of the three bowls. Use as much or as little as you like depending upon your preference. *Note: Keep remaining bowls of ice cream in freezer while working with each bowl.
Lay Lemon Snap cookies onto serving tray, and using a 3/4 oz food scoop heaped with ice cream, place a scoop of ice cream on eachcookie. Place a second cookie on top to create a sandwich.
Serve immediately.
*Tip: Ice Cream Sandwiches can be made ahead, keeping ice cream frozen and firm, until ready to serve. Use an airtight container and separate layers with parchment paper.
14 oz Stauffer’s® Snaps cookies apple pie flavored snaps, finely ground
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups vanilla flavored almond milk
3 tablespoons butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
1/2 tsp almond extract
Cooking spray
Combine ground Stauffer’s Snaps, flour, sugar, baking powder, cinnamon and salt in a medium bowl, stirring with a whisk.
Combine almond milk, butter, and eggs, and extract stirring with a whisk. Add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.
Preheat a waffle iron. Coat iron with cooking spray.
Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron spreading batter to edges. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter.
Top waffles with freshly whipped cream, plump raspberries or any other fresh fruit on hand.
1 (14 oz) bag Stauffer’s® Ginger Snaps
1 (11.5 oz) salted caramel topping, chilled
2 ½ cups (135 pecan halves), toasted
1 (24 oz) bottle chocolate syrup
Spread the flat side of half the ginger snaps with ½ tablespoon of caramel topping.
Arrange 5 pecan halves around the cookie in a turtle pattern forming a head and four legs.
Gently press the pecans into the caramel letting them extend beyond the cookie.
Spoon about 1 teaspoon of caramel over the flat side of remaining cookies and place caramel side down on top of pecans, gently pressing, forming a sandwich.
Drizzle each cookie, in a criss-cross pattern, with chocolate syrup.
Makes 27 tarts.
4 tbsp butter
1 fully ripe banana
4 tsp confectioners’ sugar
3 tsp raw sugar
¼ cup brown sugar
1 tsp vanilla extract
8 oz cream cheese
¾ cup mini chocolate chips
1 (16 oz) bag of Stauffer’s® Original Animal Crackers
Peel and mash banana in a mixing bowl.
Add brown sugar, confectioners’ sugar, vanilla extract, softened butter.
In a microwave safe dish, melt cream cheese.
Add sugar-banana mix with mini chocolate chips and cream cheese.
Mix all ingredients together.
Enjoy!
Ingredients for crust:
1-14 ounce package Stauffer's Ginger Snaps
2/3 c. melted butter
Ingredients for filling:
1-15 ounce can pumpkin
3/4 c. brown sugar, packed
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
5 c. vanilla ice cream
Ingredients for pecan topping:
1/3 c. brown sugar, packed
2 tbsp. butter
3/4 c. coursely chopped pecans
Whipped topping, thawed
Blend ginger snaps in blender or food processor until it resembles texture of sugar. Mix in melted butter (reserving 1/3 cup for later use). Press into 10" springform pan (use of a rubber spatula is helpful with this). Place in freezer for at least 1/2 hour.
Remove ice cream from freezer for 10 minutes to soften slightly. Combine pumpkin, brown sugar, salt and spices in mixing bowl. Add ice cream and mix until fully blended. Pour into frozen ginger snap crust in pan. Level top with spatula and sprinkle remaining ginger snap/butter mixture uniformly over the top. Cover pan with alluminum foil. Place in freezer for at least 4 hours.
Mix brown sugar and butter in small glass bowl. Microwave for 2 minutes on high. Immediately mix in chopped pecans. Spread on waxed paper or parchment paper to cool. After it has cooled break apart into crumbles (using a knife if needed). Reserve in covered container while the dessert is freezing.
To serve, run a sharp knife around the inside edge of the springform pan. Break open the sides of the pan. Remove outer ring. Cut into 16 serving wedges. Place wedge on plate, top with a large scoop of whippd topping and sprinkle with a little pecan topping.
1 (14.5 oz) bag of Stauffer’s Iced Animal Cookies
8 tbsp of melted butter
½ cup of powdered sugar
4 (4.4 oz) milk chocolate bars
1 ½ cup mini marshmallows
1 ½ cup mini pink marshmallows
Preheat oven to 350˚. Prep a 9x13 baking pan with non-stick cooking spray.
Add Stauffer’s Iced Animal Cookies, melted butter and powdered sugar into a food processor and blend for about 1 minute.
Pack cookie crust into the bottom of the prepared baking pan, pressing down with your fingers until it is evenly distributed.
Place pan in the oven for 5 minutes.
Take pan out of the oven and layer milk chocolate bars over cookie crust. Return pan to oven for another 5 minutes, or until chocolate begins to have a shiny texture.
Layer white and pink marshmallows on top of the melted chocolate. Switch oven to broil. Return pan to oven, until marshmallows begin to brown.
Allow bars to cool before serving.
This Cheesecake Cake Batter Dip is rich, creamy and a snap to make. You’ll want to dip all the things in this luscious party dip!
This Cheesecake Cake Batter Dip combines the rich flavors of cheesecake and vanilla cake batter into a light, fluffy dip. This recipe is a little twist on the ones you see floating all over Pinterest. With the addition of cheesecake pudding mix, it adds a rich dimension of flavor that makes this dip irresistible. It gets gobbled up at every party! I first served it with animal crackers for Quinn’s princess party and it was a huge hit with the kids AND adults. So YUMMY!
Do you have a favorite sweet dip? I’d love to hear your ideas, so please drop me a comment below. In the meantime, let’s dream up all the things we can dip into this creamy cheesecake goodness, shall we?
When I tell you this cake batter dip comes together in a cinch, I’m not kidding. You only need FOUR little ol’ ingredients and it tastes like you spent hours whipping and mixing rich ingredients together. Here’s all you need:
I show the cake batter dip here with animal crackers but there are endless options for what you can dip! Grab some snacks and get to dipping!
Dips are such a fun party snack. There’s always something for everyone and the creamy and delicious dips keep people gathered around the buffet table. Try some of these delicious sweet dip recipes and keep the party going!
You’re going to LOVE this Cheesecake Cake Batter Dip! It is so rich and creamy and perfect for dipping all the things! If you have ideas of how to use this dip, please leave me a note in the comments below. I love hearing from you! Enjoy every single dippable bite!
This Cheesecake Cake Batter Dip is rich, creamy and a snap to make. You'll want to dip all the things in this luscious party dip!
2 baking apples, peeled, cored and each sliced into 4 rings
3 tablespoons butter, melted
6 Stauffer’s Apple Pie Snaps*
¼ cup pecan halves
2 teaspoons turbinado or demera sugar
Aerosol whipped cream
1 1/2 Cups Stauffer’s Lemon Snaps, ground into crumbs using food processor
1/2 tsp Salt
1 tsp Lemon Pepper
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/8 tsp Ground Cardamom
2 large Eggs
1/4 Cup Milk
1/2 Cup Unsalted Butter
1/4 Cup Fresh Tarragon Leaves
4 Medium Chicken Breasts
1 Cup Gruyere Cheese, Shredded
1 Cup Fresh Parsley Chopped
8 tsp Fresh Tarragon Leaves, Chopped
Toothpicks- as needed
Vegetable Oil, for deep frying
1- In large pie pan combine cookie crumbs with salt, lemon pepper, onion powder, garlic powder and cardamom. Set aside.
2- In medium sized bowl, whisk eggs with milk. Set aside.
3. On medium low heat melt butter and stir in tarragon leaves. Cook on med-low heat about 10-15 minutes until milk solids begin to stick to bottom of pan and butter begins to brown. Watch carefully because it can quickly burn! Immediately remove from heat when butter is medium brown and has a nice rich flavor. Pour into small glass dish and allow any black particles to settle onto bottom.
4. Using a sharp knife, cut “pockets” into one edge of each chicken breast. Stuff with 1/4 cup gruyere cheese, 1 Tablespoon parsley and 2 tsps of chopped tarragon. Close and secure with toothpicks as necessary to keep pocket firmly closed during frying. Refrigerate until ready to fry.
5. Preheat oven to 350 degrees.
6. Fill frying pan with oil until approximately 1 1/2” deep. Heat oil to 360 degrees Fahrenheit.
7. Carefully roll each chicken breast in egg mixture, then transfer to seasoned cookie crumbs. Carefully cover in crumbs, pressing them in firmly.
*Optional- Double layer by placing back into egg and then again into crumbs
8. Using a spatula and a fork, carefully transfer chicken into hot oil. Fry for 1 1/2 minutes on first side. Carefully turn over and fry for an additional 1 1/2 minutes, until a nice medium brown. Carefully transfer to paper towels.
9. Place chicken breasts on baking sheet and finish baking in oven until chicken reaches an internal temperature of 165 degrees. Let rest for a couple minutes.
10. Serve chicken with tarragon brown butter spooned over it. Enjoy!
1 cup whole milk
2 cups heavy cream
1 cup pureed canned pumpkin
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 - 14 ounce bag Stauffer’s Snaps Ginger Snap Cookies (crumbled into small pieces by placing into ziplock gallon size freezer bag and gently tap with a rolling pin until all cookies are crumbled into 1/4 to 1/2 pieces)
Mix all ingredients except for the gingersnap cookies in a blender until all ingredients are combined and mixture is smooth (be careful not to over mix, or the whip cream in the mixture will become thick and difficult to get out of blender).
Pour into prepared ice cream maker (follow your particular ice cream maker’s instructions) and turn it on until mixture starts to thicken and looks like soft serve ice cream.
Add in crumbled gingersnaps.
Run ice cream maker until all ginger snap bits are mixed through, then scoop into freezer safe container with lid and freeze for at least 4 hours. When ready to serve, scoop into serving bowls. Enjoy!
2 cups Stauffer's® White Cheddar Whales
2 cups Stauffer's® Cheddar Whales
2 cups rice or corn squares
1 cup pretzel sticks
½ cup almonds
¼ cup dried cranberries
½ tsp paprika
½ tsp chili powder
1 tsp sriracha
1 tbsp butter
In a large mixing bowl, combine all dry ingredients (Stauffer’s® White Cheddar Whales, Stauffer’s® Cheddar Whales, rice squares, pretzel sticks, almonds, dried cranberries).
In a microwave safe dish, melt butter.
Add paprika, chili powder, sriracha. Stir thoroughly.
Pour the butter mixture over the dry ingredients and stir.
Transfer ingredients onto cookie sheet, bake at 275 degrees until lightly toasted.
Let cool, share and enjoy!
8 oz. cream cheese, softened
7 oz. jar marshmallow cream
3.4 oz. pkg. instant lemon pudding mix
1½ c. milk
12 oz. whipped topping, divided
14 oz. Stauffer’s Ginger Snaps
3 large, ripe bananas, sliced in ¼ inch rounds
½ c. chopped pecans
Combine cream cheese, marshmallow cream, pudding mix and milk in large bowl. Beat on low until combined then increase to medium, beat 2 min. scraping bowl as needed. By hand, fold in 1 c. whipped topping.
Spread 1 c. of lemon cream evenly in bottom of 9x13x2 inch baking pan. Lay 1/3 of ginger snaps in single layer over cream. (Broken cookies work just as well.) Top the cookies with half the banana slices and half the pecans. Spread about 1 ½ c. of lemon cream to cover bananas. Repeat layer of 1/3 of cookies and other half of banana slices. Spread with remaining lemon cream and top with remaining cookies. Spread 3 c. of whipped topping over all and sprinkle with remaining pecans.
Refrigerate at least 6 hours before serving.
2 — 8 oz blocks cream cheese, softened
½ Cup Lemon Curd
1 — 14 oz package Stauffer’s® Ginger Snaps
1 — 14 oz package Stauffer’s® Lemon Snaps
Lemon zest
Whipped Cream to taste
Combined the cream cheese and lemon curd into a mixing bowl and beat until smooth.
Place the Ginger Snaps into a food processor and pulse into crumbs. Place in a bowl and set aside.
Wipe out the food processor bowl with a paper towel.
Place the Lemon Snaps into the processor and pulse into crumbs.
Layer the trifles starting with the Ginger Snap crumbs.
Layer on some of the cream cheese mixture.
Top a layer of Lemon Snap crumbs.
Add another layer of the cream cheese mixture.
Top with whipped cream and lemon zest.
Makes 8 individual or one large trifle
1 bag (14-oz.) Stauffer’s Original Recipe Ginger Snap Cookies,
6 tablespoons unsalted butter or margarine, melted,
2 packages (8-oz. size each) cream cheese, softened,
1/2 cup granulated sugar, divided,
2 tablespoons all-purpose flour,
1/2 cup caramel topping sauce, divided,
1 teaspoon caramel flavored extract,
1 teaspoon vanilla extract, divided,
2 large eggs, divided,
1 large egg yolk,
1 can (15-oz.) sweet potatoes, drained and mashed,
1 teaspoon pumpkin pie spice,
1/3 cup half-and-half,
1/3 cup chopped pecans
Heat oven to 350 degrees F. Lightly spray the sides and bottom of a 9-inch non-stick springform pan, with removable rim, with non-stick cooking spray; set aside.
Place cookies in a food processor and pulse until cookies have all become crumbled. In a large bowl, combine cookie crumbs and melted butter until cookie crumbs have formed a moistened crumbled mixture. Reserve 1 cup of cookie crumb mixture and set aside for later use in forming topping. Press the remaining cookie crumb mixture evenly in the bottom of prepared greased pan.
In another large bowl, beat cream cheese, 1/4 cup sugar, flour, 1/4 cup caramel sauce, caramel extract, 1/2 teaspoon vanilla extract, 1 large egg and large egg yolk together with an electric mixer, on medium-high speed, until cream cheese mixture filling is creamy. Spoon the cream cheese mixture filling over top of prepared crust in pan, and spread evenly to cover.
In a medium bowl, using clean beater attachments, beat mashed sweet potatoes, remaining 1/4 cup sugar, 1/2 teaspoon vanilla extract and 1 large egg, plus 1 teaspoon pumpkin pie spice and half-and-half with an electric mixer, on medium speed, until sweet potato mixture is smooth. Spoon sweet potato mixture filling, carefully, over top of cream cheese filling, and spread evenly to cover.
Sprinkle the reserved remaining 1 cup of cookie crumb mixture evenly over top of sweet potato filling to cover. Sprinkle chopped pecans evenly over top of cookie crumb mixture to cover and complete streusel topping.
Bake for 45 to 55 minutes, or until both fillings have set and baked thoroughly. Cool for 30 minutes. Carefully, remove side rim of pan. Refrigerate for 2 hours, or until cheesecake has chilled thoroughly. Cut into 12 individual serving wedges and serve each serving wedge piece with a spoonful of remaining 1/4 cup caramel sauce drizzled over top. Store any leftovers in refrigerator.
6 small acorn squash
2 teaspoons salt
1/2 cup brown sugar
1 14-ounce bag Stauffer's® Ginger Snaps, finely crushed
1 large Rome or Stayman apple, cored and diced
1 medium orange, peeled, seeded and diced
4 tablespoons butter, melted
1 cup pecan pieces
Cut each squash in half and remove seeds.
Place cut side down on a lightly oiled baking sheet. Bake at 350 degrees F. for 35 minutes.
Turn cut side up and sprinkle with salt.
Combine brown sugar, ginger snap crumbs, apple, orange, butter and pecans.
Fill squash with the mixture.
Return baking sheet to oven for an additional 25 minutes or until squash is tender.
Serves 8.
14 oz. Stauffer’s Ginger Snaps
½ c. dried cranberries
½ c. pecans, coarsely chopped
2 (11 oz.) pkg. white chocolate chips, divided 2 T. plus 1 t. vegetable shortening, divided
Pour half of cookies into large heavy duty resealable plastic bag. Crush into coarse crumbs with rolling pin then pour into large bowl. Repeat with remaining cookies. Stir cranberries and pecans into cookie crumbs.
Pour white chips into another large bowl. Remove 1/3 c. of chips and set aside. Add 2T. of shortening to large bowl of white chips. Microwave 1 minute, stir, continue to microwave in increments of 30 seconds, stopping to stir, until chips can be stirred smooth.
Add melted white chips to bowl of cookie mixture and stir to coat evenly. Drop cookie mixture by 1 T. size onto wax paper lined cookie sheets. Allow to firm up.
Melt reserved 1/3 c. white chips with 1 t. shortening in microwave, stirring every 30 seconds, until can be stirred smooth. Drizzle over jumbles.
Yield: about 5 dozen
2 cloves garlic, peeled
2 shallots, peeled and coarsely chopped
2 canned chipotle peppers
1 granny smith apple, peeled, cored and chopped
¾ teaspoon kosher salt
1 egg
1 14-ounce bag Stauffer's Apple Pie Snaps, divided
16 ounces ground pork
½ cup toasted pine nuts
½ cup chopped cilantro leaves, plus more for garnish
3 cups vegetable oil, for frying
For the chipotle mayonnaise:
2/3 cup mayonnaise
2 canned chipotle peppers, finely minced
1 tablespoon adobo sauce from chipotle can
1 tablespoon lime juice
1 teaspoon brown sugar
Combine garlic, shallots, chipotle peppers, apple, salt, and egg in the bowl of a food processor, and pulse to form a course puree. Transfer to a large mixing bowl. Process Snaps in the food processor, until finely ground. Measure 1 cup of crumbs and set aside in a small bowl; add remaining crumbs to the shallot-garlic mixture. Add ground pork, pine nuts and chopped cilantro, then mix well with a fork. Roll into walnut sized balls, then roll in Snap crumbs to coat.
Heat oil in a deep skillet to 350 degrees. Working in batches, fry the fritters until golden brown, turning frequently for even browning. Use a slotted spoon to remove them to a paper towel lined plate.
To make the chipotle mayonnaise, whisk together mayonnaise, minced chipotle pepper, adobo sauce, lime juice, and brown sugar until smooth. Serve fritters topped with a dollop of chipotle mayonnaise. Garnish with cilantro and serve hot or at room temperature.
2 8-ounce packages cream cheese, room temperature
1 cup brown sugar
1/3 cup plus 2 Tablespoons chai tea liquid concentrate
2/3 cup heavy whipping cream
1 14-ounce bag Stauffer’s Ginger Snaps
¾ cup jarred caramel sauce
Beat the cream cheese and brown sugar together until smooth in the bowl of a stand mixer fitted with the paddle attachment. Once combined, with the mixer running on low speed, slowly pour 1/3 cup of the chai tea liquid concentrate and the heavy whipping cream and beat until thoroughly mixed.
In a small bowl, stir together the remaining 2 Tablespoons chai tea liquid concentrate and the caramel sauce.
Using a 9-inch springform pan, lay about 14 cookies over the bottom of the base covering it as much as possible. You may need to break a few cookies in half to cover the bottom of the pan evenly. Pour ¼ of the cream cheese mixture over the cookie layer, and using an offset spatula, spread the cream cheese mixture in an even layer covering the entire surface. Drizzle 2 Tablespoons of the caramel sauce over the cream cheese layer. Repeat these steps three more times.
Tightly wrap the pan with saran wrap and place in the fridge overnight.
When ready to serve, cut the icebox pie into slices and drizzle each piece with some of the remaining caramel sauce.
1 cup mango, diced
¼ cup red onion, diced
1/2 cup red bell pepper, diced
1 cup pineapple, diced
1/2 cup cilantro, chopped, plus more for topping
1 jalapeno, diced
1 garlic clove, minced
black pepper, to taste,
juice from 1 lime
3 large eggs
1/3 cup flour
3/4 tsp salt
1/2 tsp cayenne pepper
1 14 oz bag Stauffer’s Lemon Snaps, crushed
1/3 cup Panko bread crumbs
24 large shrimp, peeled and deveined
vegetable oil, for frying
12 flour tortillas, warmed
red cabbage, thinly sliced, for topping
cilantro, chopped, for topping
In a bowl add mango, ¼ cup red onion, ½ cup diced bell pepper, pineapple, ½ cup cilantro, jalapeno, 1 minced garlic clove, black pepper to taste and the juice from 1 lime. Mix well and set aside.
In a bowl beat eggs. In another bowl mix together flour, salt and cayenne pepper. In another bowl mix together crushed Stauffer's Lemon Snaps and Panko breadcrumbs.
Dredge shrimp in flour, dip shrimp into eggs, then coat all sides of shrimp with Stauffer's Lemon Snaps mixture..
In a large heavy pot pour in 2 1/2” of vegetable oil. Heat oil to 350 degrees. Working in batches, add shrimp to hot oil. Cooked for 2 minutes or until cooked through. Transfer shrimp to paper towels to drain.
Add equal amounts of shrimp to each tortilla. Then top with cabbage slices and mango mixture. Sprinkle each with chopped cilantro.
Makes 12 tacos.
8 cups Rice Krispies cereal
1 - 14 ounce bag STAUFFER'S GINGER SNAPS, coarsely crushed
2 cups sweetened flaked coconut
2 sticks unsalted butter, room temperature
3 - 10 ounce bags mini marshmallows
1/4 cup instant lemon pudding and pie mix
Grease a 9x13 baking pan with nonstick cooking spray.
Stir together rice krispies cereal, crushed STAUFFER'S GINGER SNAPS and coconut in a large bowl. Set aside.
Melt butter in a large non-stick saucepan over medium heat. Add marshmallows and stir constantly until completely melted and smooth.Stir in the lemon pudding and pie mix.
Take off heat and immediately pour into the cereal-cookie mixture. Stir well until completely mixed. Transfer the mixture into the prepared pan and press evenly. Cool completely. Cut into squares and serve.