Sweet Treats with Prairy

Lexi W. ยท December 5, 2019 | Recipes

Prairy of Newton, Kansas joined Chef Alli on the monthly KAKE news segment to share some delicious holiday (or anytime!) recipes using their signature cookies. Prairy is a full line natural foods market, featuring local seasonal products, healthful whole foods, along with bulk spices, coffees, and teas. Their deli features fresh made entrees daily, a juice bar, and grab and go options. They are famous for their peppernuts and have developed other cookie options in a similar form. To learn more about Prairy Market & Deli and their products, visit https://prairy.com/. Watch the KAKE segment for more fun tips for these recipes and to learn more about Prairy.

Cheesecake-Stuffed Baked Apples

For more tips on this recipe, visit https://chefalli.com/2019/12/06/cheesecake-stuffed-baked-apples/

Cheesecake Stuffed Baked Apples

What could be better than baked apples that are overflowing with a creamy cheesecake filling? These Cheesecake-Stuffed Baked Apples will fill your entire home with a cozy, spicy aroma as the apples bake. 

 8 servings

1 lb. full-fat cream cheese, room temperature

2 large eggs, room temperature 

8 large Granny Smith apples, or your favorite tart apple 

1/4 cup unsalted butter, divided use 

3/4 tsp. ground cinnamon, divided use 

1/4 tsp. ground nutmeg + 1/8 tsp. ground nutmeg 

3/4 cup crushed peppernut cookies, such as Prairy Market Traditional Pfeffernuse Cookies

3/4 cup granulated sugar 

1 tsp. vanilla extract 

Warm caramel sauce, for drizzling to serve

 

Cheesecake Stuffed Baked Apples

 

In a large mixing bowl, place the cream cheese; crack 2 large eggs in with the cream cheese, letting both ingredients sit at room temperature until the cream cheese is softened, about 1 hour.

 

Preheat the oven to 350 degrees F.

 

Cut 1/4 inch off the top of the apples. Use a melon baller pr grapefruit spoon to hollow out the inside of each apple, leaving 1/2 inch of flesh around the bottom and sides.

 

In a small mixing bowl, melt 4 tablespoons of the unsalted butter. Transfer 2 tablespoons of the melted butter to a separate bowl, then add 1/4 teaspoon of the ground cinnamon and 1/8 teaspoon of the ground nutmeg, stirring to combine. Generously brush the inside flesh of each apple with the butter mixture. Transfer the apples to a 9 x 13 baking dish. 

 

Add the crushed peppernut crumbs to the remaining 2 tablespoons of melted butter, stirring until combined. Sprinkle a heaping teaspoon of the prepared peppernut mixture into each apple; set aside the remaining mixture.

 

Add the granulated sugar, vanilla extract, and the remaining 1/2 teaspoon ground cinnamon along with the remaining 1/4 teaspoon ground nutmeg to the cream cheese and eggs in the mixing bowl, beating together until smooth. Carefully spoon the prepared filling into each apple until filled to 1/2-inch from the top.

 

Bake the apples on the center rack of the oven, uncovered, until the apples are softened and the filling is golden brown on top, 30 to 35 minutes. Let cool completely before serving.

 

When ready to serve, sprinkle with the reserved peppernut mixture over the cheesecake filling in each apple, then drizzle with warm caramel sauce.

 

 

Chocolate Crunch Peppermint Munch 

For more tips on this recipe, visit https://chefalli.com/2019/12/05/chocolate-crunch-peppermint-munch/

Chocolate Crunch Peppermint Munch

 

8 cups original Thrill’s Kettle Corn

2-3 cups Prairy Market Chocolate Crunch Cookies 

16 oz. white chocolate, melted 

1/4 - 1/2 tsp. peppermint extract

6 oz. dark chocolate, melted, for drizzling 

6 -8 candy canes (crushed)

 

Chocolate Crunch Peppermint Munch

 

Place the kettle corn and 1-2 cups of the chocolate cookies into a large bowl. 

 

In separate bowls, melt the white and dark chocolates in the microwave, using 30-second  intervals at 50% power, stirring gently between each interval. 

 

When the white chocolate is melted and smooth, stir in the peppermint extract; pour this mixture over the kettle corn mixture in the bowl, immediately giving the mixture a gentle toss to coat the kettle corn and cookies with the melted chocolate. 

 

Spread the kettle corn mixtureout over large sheets of parchment paper or foil (or a rimmed baking sheet), then drizzle with the warm dark chocolate. 

 

Immediately sprinkle the mixture with the crushed candy canes and remaining 1 cup of chocolate cookies. 

 

Let the moose munch fully cool, then break it apart and store in an airtight container for up to 2-3 days. Munch can be stored in the freezer, also. 

 

 

Sour Cream Cranberry Bars with Lemon Crunch

For more tips on this recipe, visit: https://chefalli.com/2019/12/06/sour-cream-cranberry-bars-with-lemon-crunch/

Sour Cream Cranberry Bars with Lemon

Sour Cream Cranberry Bars with Lemon Crunch - an easy dessert recipe for the holidays - yay! These dessert bars  sport a creamy cranberry filling with a crunchy lemon crumble over the top - perfectly festive on any holiday table.

 Makes 20 bars 

 

Crust and Topping 

1 cup butter, softened 

1 cup packed dark brown sugar 

2 cups quick cooking oats

1 1/2 cups flour

cup bite-size lemon cookies, crushed (I love to use Prairy Lemon Sugar Cookies)

cup bite-size lemon cookies, whole (these are added as a topping after the bars are baked)

Filling

1 cup sour cream

3/4 cup granulated sugar

1 1/2 cups dried cranberries

2 cups fresh cranberries

1 egg

2 Tbs. all-purpose flour

zest of 1 lemon

tsp. lemon juice

Preheat the oven to 350 degrees F.

In a large mixing bowl, cream together the butter and brown sugar. Add the oats and flour, mixing again until well combined.

Reserve 1 1/2 cups of the prepared oat mixture to use for the topping. Line a 9 x 13 baking dish with foil, then press the remaining oat mixture into the bottom of the baking dish. Bake the bars, uncovered, on the center rack of the preheated oven for 12 minutes.

Meanwhile, in a mixing bowl combine the sugar, sour cream, cranberries, egg, flour, lemon zest, and lemon juice; spread this mixture over the par-baked crust.

Combine the 1 1/2 cups of the reserved oat topping with the crushed lemon cookies; evenly spread this mixture over the cranberry/sour cream layer, then sprinkle the whole lemon sugar cookies over the top. Bake, uncovered, for an additional 23-26 minutes or until the topping is lightly browned.

Remove the bars from the oven. Cool completely, then lift the foil sling of bars from the baking dish to a cutting board, slicing into bars. Store the bars in an airtight container in the fridge for up to a week.