recipe_x_ingredient.id,recipe.id,recipe.ts,recipe.title,recipe.description,recipe.direction,recipe.container,recipe.note,ingredient.id,ingredient.ts,ingredient.value
101,12,"2017-10-30 23:16:30","All American Bacon Cheeseburger","This hamburger is so full of flavor, you won't even need to add the toppings! Perfect grilled in the heat of the summer, but still great broiled when it's not quite so warm outside.","In a large bowl, combine minced onion, ketchup, garlic, Worcestershire, sugar, steak sauce and vinegar. Crumble beef over mixture and mix well. Shape into 4 patties.Grill burgers, covered, over medium heat or broil 3 inches from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice.",,,101,"2017-10-30 23:16:30","1 clove garlic, minced"
102,12,"2017-10-30 23:16:30","All American Bacon Cheeseburger","This hamburger is so full of flavor, you won't even need to add the toppings! Perfect grilled in the heat of the summer, but still great broiled when it's not quite so warm outside.","In a large bowl, combine minced onion, ketchup, garlic, Worcestershire, sugar, steak sauce and vinegar. Crumble beef over mixture and mix well. Shape into 4 patties.Grill burgers, covered, over medium heat or broil 3 inches from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice.",,,102,"2017-10-30 23:16:30","1 teaspoon Worcestershire sauce"
103,12,"2017-10-30 23:16:30","All American Bacon Cheeseburger","This hamburger is so full of flavor, you won't even need to add the toppings! Perfect grilled in the heat of the summer, but still great broiled when it's not quite so warm outside.","In a large bowl, combine minced onion, ketchup, garlic, Worcestershire, sugar, steak sauce and vinegar. Crumble beef over mixture and mix well. Shape into 4 patties.Grill burgers, covered, over medium heat or broil 3 inches from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice.",,,103,"2017-10-30 23:16:30","1 teaspoon sugar"
104,12,"2017-10-30 23:16:30","All American Bacon Cheeseburger","This hamburger is so full of flavor, you won't even need to add the toppings! Perfect grilled in the heat of the summer, but still great broiled when it's not quite so warm outside.","In a large bowl, combine minced onion, ketchup, garlic, Worcestershire, sugar, steak sauce and vinegar. Crumble beef over mixture and mix well. Shape into 4 patties.Grill burgers, covered, over medium heat or broil 3 inches from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice.",,,104,"2017-10-30 23:16:30","1 teaspoon steak sauce"
105,12,"2017-10-30 23:16:30","All American Bacon Cheeseburger","This hamburger is so full of flavor, you won't even need to add the toppings! Perfect grilled in the heat of the summer, but still great broiled when it's not quite so warm outside.","In a large bowl, combine minced onion, ketchup, garlic, Worcestershire, sugar, steak sauce and vinegar. Crumble beef over mixture and mix well. Shape into 4 patties.Grill burgers, covered, over medium heat or broil 3 inches from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice.",,,105,"2017-10-30 23:16:30","1/4 teaspoon cider vinegar"
106,12,"2017-10-30 23:16:30","All American Bacon Cheeseburger","This hamburger is so full of flavor, you won't even need to add the toppings! Perfect grilled in the heat of the summer, but still great broiled when it's not quite so warm outside.","In a large bowl, combine minced onion, ketchup, garlic, Worcestershire, sugar, steak sauce and vinegar. Crumble beef over mixture and mix well. Shape into 4 patties.Grill burgers, covered, over medium heat or broil 3 inches from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice.",,,106,"2017-10-30 23:16:30","1 1/2 pounds lean ground beef"
107,12,"2017-10-30 23:16:30","All American Bacon Cheeseburger","This hamburger is so full of flavor, you won't even need to add the toppings! Perfect grilled in the heat of the summer, but still great broiled when it's not quite so warm outside.","In a large bowl, combine minced onion, ketchup, garlic, Worcestershire, sugar, steak sauce and vinegar. Crumble beef over mixture and mix well. Shape into 4 patties.Grill burgers, covered, over medium heat or broil 3 inches from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice.",,,107,"2017-10-30 23:16:30","4 hamburger buns"
108,12,"2017-10-30 23:16:30","All American Bacon Cheeseburger","This hamburger is so full of flavor, you won't even need to add the toppings! Perfect grilled in the heat of the summer, but still great broiled when it's not quite so warm outside.","In a large bowl, combine minced onion, ketchup, garlic, Worcestershire, sugar, steak sauce and vinegar. Crumble beef over mixture and mix well. Shape into 4 patties.Grill burgers, covered, over medium heat or broil 3 inches from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice.",,,108,"2017-10-30 23:16:30","4 slices bacon, cooked"
109,12,"2017-10-30 23:16:30","All American Bacon Cheeseburger","This hamburger is so full of flavor, you won't even need to add the toppings! Perfect grilled in the heat of the summer, but still great broiled when it's not quite so warm outside.","In a large bowl, combine minced onion, ketchup, garlic, Worcestershire, sugar, steak sauce and vinegar. Crumble beef over mixture and mix well. Shape into 4 patties.Grill burgers, covered, over medium heat or broil 3 inches from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice.",,,109,"2017-10-30 23:16:30","4 slices cheddar cheese"
110,12,"2017-10-30 23:16:30","All American Bacon Cheeseburger","This hamburger is so full of flavor, you won't even need to add the toppings! Perfect grilled in the heat of the summer, but still great broiled when it's not quite so warm outside.","In a large bowl, combine minced onion, ketchup, garlic, Worcestershire, sugar, steak sauce and vinegar. Crumble beef over mixture and mix well. Shape into 4 patties.Grill burgers, covered, over medium heat or broil 3 inches from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice.",,,110,"2017-10-30 23:16:30","toppings: lettuce, tomato, onion, green pepper (optional)"
112,13,"2017-10-30 23:16:34","All American Burgers","Under $2.50 per serving. Perfect for year round grilling, this easy recipe honors the classic burger with delicious, mouthwatering flavor.","1. Mix ground beef, ketchup, Hamburger Seasoning and Worcestershire sauce in medium bowl until well blended. Shape into 4 patties. 2. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds or until golden.3. Serve burgers on toasted rolls with bacon slices, if desired. Garnish with desired toppings and condiments.",,,100,"2017-10-30 23:16:30","2 tablespoons ketchup"
114,13,"2017-10-30 23:16:34","All American Burgers","Under $2.50 per serving. Perfect for year round grilling, this easy recipe honors the classic burger with delicious, mouthwatering flavor.","1. Mix ground beef, ketchup, Hamburger Seasoning and Worcestershire sauce in medium bowl until well blended. Shape into 4 patties. 2. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds or until golden.3. Serve burgers on toasted rolls with bacon slices, if desired. Garnish with desired toppings and condiments.",,,102,"2017-10-30 23:16:30","1 teaspoon Worcestershire sauce"
111,13,"2017-10-30 23:16:34","All American Burgers","Under $2.50 per serving. Perfect for year round grilling, this easy recipe honors the classic burger with delicious, mouthwatering flavor.","1. Mix ground beef, ketchup, Hamburger Seasoning and Worcestershire sauce in medium bowl until well blended. Shape into 4 patties. 2. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds or until golden.3. Serve burgers on toasted rolls with bacon slices, if desired. Garnish with desired toppings and condiments.",,,111,"2017-10-30 23:16:35","1 pound lean ground beef"
113,13,"2017-10-30 23:16:34","All American Burgers","Under $2.50 per serving. Perfect for year round grilling, this easy recipe honors the classic burger with delicious, mouthwatering flavor.","1. Mix ground beef, ketchup, Hamburger Seasoning and Worcestershire sauce in medium bowl until well blended. Shape into 4 patties. 2. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds or until golden.3. Serve burgers on toasted rolls with bacon slices, if desired. Garnish with desired toppings and condiments.",,,113,"2017-10-30 23:16:35","1 tablespoon McCormick® Grill Mates® Hamburger Seasoning"
115,13,"2017-10-30 23:16:34","All American Burgers","Under $2.50 per serving. Perfect for year round grilling, this easy recipe honors the classic burger with delicious, mouthwatering flavor.","1. Mix ground beef, ketchup, Hamburger Seasoning and Worcestershire sauce in medium bowl until well blended. Shape into 4 patties. 2. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds or until golden.3. Serve burgers on toasted rolls with bacon slices, if desired. Garnish with desired toppings and condiments.",,,115,"2017-10-30 23:16:35","4 slices Cheddar %3cu%3eor%3c/u%3e American cheese (optional)"
116,13,"2017-10-30 23:16:34","All American Burgers","Under $2.50 per serving. Perfect for year round grilling, this easy recipe honors the classic burger with delicious, mouthwatering flavor.","1. Mix ground beef, ketchup, Hamburger Seasoning and Worcestershire sauce in medium bowl until well blended. Shape into 4 patties. 2. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds or until golden.3. Serve burgers on toasted rolls with bacon slices, if desired. Garnish with desired toppings and condiments.",,,116,"2017-10-30 23:16:35","4 hamburger rolls"
117,13,"2017-10-30 23:16:34","All American Burgers","Under $2.50 per serving. Perfect for year round grilling, this easy recipe honors the classic burger with delicious, mouthwatering flavor.","1. Mix ground beef, ketchup, Hamburger Seasoning and Worcestershire sauce in medium bowl until well blended. Shape into 4 patties. 2. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds or until golden.3. Serve burgers on toasted rolls with bacon slices, if desired. Garnish with desired toppings and condiments.",,,117,"2017-10-30 23:16:35","8 slices cooked bacon (optional)"
118,13,"2017-10-30 23:16:34","All American Burgers","Under $2.50 per serving. Perfect for year round grilling, this easy recipe honors the classic burger with delicious, mouthwatering flavor.","1. Mix ground beef, ketchup, Hamburger Seasoning and Worcestershire sauce in medium bowl until well blended. Shape into 4 patties. 2. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds or until golden.3. Serve burgers on toasted rolls with bacon slices, if desired. Garnish with desired toppings and condiments.",,,118,"2017-10-30 23:16:35","Lettuce, tomato and condiments (optional)"
119,14,"2017-10-30 23:16:37","All American Chili","A bowl of warm chili is satisfying comfort food on a cold day. For informal get-togethers, serve in a slow cooker to keep it warm.","1. Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed. 2. Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. 3. Serve with shredded cheese, sour cream and chopped onion, if desired.",,,111,"2017-10-30 23:16:35","1 pound lean ground beef"
120,14,"2017-10-30 23:16:37","All American Chili","A bowl of warm chili is satisfying comfort food on a cold day. For informal get-togethers, serve in a slow cooker to keep it warm.","1. Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed. 2. Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. 3. Serve with shredded cheese, sour cream and chopped onion, if desired.",,,120,"2017-10-30 23:16:37","1 cup chopped onion"
121,14,"2017-10-30 23:16:37","All American Chili","A bowl of warm chili is satisfying comfort food on a cold day. For informal get-togethers, serve in a slow cooker to keep it warm.","1. Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed. 2. Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. 3. Serve with shredded cheese, sour cream and chopped onion, if desired.",,,121,"2017-10-30 23:16:37","2 tablespoons McCormick® Chili Powder"
122,14,"2017-10-30 23:16:37","All American Chili","A bowl of warm chili is satisfying comfort food on a cold day. For informal get-togethers, serve in a slow cooker to keep it warm.","1. Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed. 2. Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. 3. Serve with shredded cheese, sour cream and chopped onion, if desired.",,,122,"2017-10-30 23:16:37","2 teaspoons McCormick® Cumin, Ground"
123,14,"2017-10-30 23:16:37","All American Chili","A bowl of warm chili is satisfying comfort food on a cold day. For informal get-togethers, serve in a slow cooker to keep it warm.","1. Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed. 2. Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. 3. Serve with shredded cheese, sour cream and chopped onion, if desired.",,,123,"2017-10-30 23:16:37","1 1/2 teaspoons McCormick® Garlic Salt"
124,14,"2017-10-30 23:16:37","All American Chili","A bowl of warm chili is satisfying comfort food on a cold day. For informal get-togethers, serve in a slow cooker to keep it warm.","1. Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed. 2. Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. 3. Serve with shredded cheese, sour cream and chopped onion, if desired.",,,124,"2017-10-30 23:16:37","1/2 teaspoon McCormick® Oregano Leaves"
125,14,"2017-10-30 23:16:37","All American Chili","A bowl of warm chili is satisfying comfort food on a cold day. For informal get-togethers, serve in a slow cooker to keep it warm.","1. Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed. 2. Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. 3. Serve with shredded cheese, sour cream and chopped onion, if desired.",,,125,"2017-10-30 23:16:37","1 can (15 ounces) kidney beans, drained"
126,14,"2017-10-30 23:16:37","All American Chili","A bowl of warm chili is satisfying comfort food on a cold day. For informal get-togethers, serve in a slow cooker to keep it warm.","1. Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed. 2. Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. 3. Serve with shredded cheese, sour cream and chopped onion, if desired.",,,126,"2017-10-30 23:16:37","1 can (14 1/2 ounces) diced tomatoes"
127,14,"2017-10-30 23:16:37","All American Chili","A bowl of warm chili is satisfying comfort food on a cold day. For informal get-togethers, serve in a slow cooker to keep it warm.","1. Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed. 2. Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. 3. Serve with shredded cheese, sour cream and chopped onion, if desired.",,,127,"2017-10-30 23:16:37","1 can (8 ounces) tomato sauce"
128,15,"2017-10-30 23:16:40","All American Pizza","Grilled Pizza Made Fun and Simple With GrillGrates!","PREPARATION: Use the backside of a flat cutting board to make the pizza and to slice on after grilling. You will also need a pizza cutter and a spatula to spread the sauce. Lightly oil bottom side of the curst. The bottom side is flat. Pour sauce in center Put 1 tablespoon pesto on top of the sauce Swirl around the sauce with spoon or spatula Sprinkle cheese liberally Add pepperoni and a bit more cheese on top GRILLING: Keep grill temp BELOW 400F 350 F even 300F is plenty of heat to do the magic Medium to Med/Low on dial. Charcoal- control heat- Love the Big Green Egg for pizza! SLIDE Pizza off the cutting board right onto the GrillGrates and close the lid Use The GrateTool and take a peek at the grill marks e minutes into grilling. If they are dark black your are too hot, quarter turn the pizza and turn down the heat. If there is not much searing, close the lid for 2-3 more minutes before quarter turning. Quarter turn pizza using The GrateTool- gently lift the pie and spin it 90 degrees to get the ultimate searing and crispy crust. Use The GrateTool to lift the grilled pizza onto the cutting board for cutting and serving Cut into 1/8ths for meals and 1/16ths for appetizers for perfect finger food!",,,128,"2017-10-30 23:16:40","partially-baked pizza crust, thin and crispy or regular style"
129,15,"2017-10-30 23:16:40","All American Pizza","Grilled Pizza Made Fun and Simple With GrillGrates!","PREPARATION: Use the backside of a flat cutting board to make the pizza and to slice on after grilling. You will also need a pizza cutter and a spatula to spread the sauce. Lightly oil bottom side of the curst. The bottom side is flat. Pour sauce in center Put 1 tablespoon pesto on top of the sauce Swirl around the sauce with spoon or spatula Sprinkle cheese liberally Add pepperoni and a bit more cheese on top GRILLING: Keep grill temp BELOW 400F 350 F even 300F is plenty of heat to do the magic Medium to Med/Low on dial. Charcoal- control heat- Love the Big Green Egg for pizza! SLIDE Pizza off the cutting board right onto the GrillGrates and close the lid Use The GrateTool and take a peek at the grill marks e minutes into grilling. If they are dark black your are too hot, quarter turn the pizza and turn down the heat. If there is not much searing, close the lid for 2-3 more minutes before quarter turning. Quarter turn pizza using The GrateTool- gently lift the pie and spin it 90 degrees to get the ultimate searing and crispy crust. Use The GrateTool to lift the grilled pizza onto the cutting board for cutting and serving Cut into 1/8ths for meals and 1/16ths for appetizers for perfect finger food!",,,129,"2017-10-30 23:16:40","1 jar pizza sauce"
130,15,"2017-10-30 23:16:40","All American Pizza","Grilled Pizza Made Fun and Simple With GrillGrates!","PREPARATION: Use the backside of a flat cutting board to make the pizza and to slice on after grilling. You will also need a pizza cutter and a spatula to spread the sauce. Lightly oil bottom side of the curst. The bottom side is flat. Pour sauce in center Put 1 tablespoon pesto on top of the sauce Swirl around the sauce with spoon or spatula Sprinkle cheese liberally Add pepperoni and a bit more cheese on top GRILLING: Keep grill temp BELOW 400F 350 F even 300F is plenty of heat to do the magic Medium to Med/Low on dial. Charcoal- control heat- Love the Big Green Egg for pizza! SLIDE Pizza off the cutting board right onto the GrillGrates and close the lid Use The GrateTool and take a peek at the grill marks e minutes into grilling. If they are dark black your are too hot, quarter turn the pizza and turn down the heat. If there is not much searing, close the lid for 2-3 more minutes before quarter turning. Quarter turn pizza using The GrateTool- gently lift the pie and spin it 90 degrees to get the ultimate searing and crispy crust. Use The GrateTool to lift the grilled pizza onto the cutting board for cutting and serving Cut into 1/8ths for meals and 1/16ths for appetizers for perfect finger food!",,,130,"2017-10-30 23:16:40","1 small jar of pesto"
131,15,"2017-10-30 23:16:40","All American Pizza","Grilled Pizza Made Fun and Simple With GrillGrates!","PREPARATION: Use the backside of a flat cutting board to make the pizza and to slice on after grilling. You will also need a pizza cutter and a spatula to spread the sauce. Lightly oil bottom side of the curst. The bottom side is flat. Pour sauce in center Put 1 tablespoon pesto on top of the sauce Swirl around the sauce with spoon or spatula Sprinkle cheese liberally Add pepperoni and a bit more cheese on top GRILLING: Keep grill temp BELOW 400F 350 F even 300F is plenty of heat to do the magic Medium to Med/Low on dial. Charcoal- control heat- Love the Big Green Egg for pizza! SLIDE Pizza off the cutting board right onto the GrillGrates and close the lid Use The GrateTool and take a peek at the grill marks e minutes into grilling. If they are dark black your are too hot, quarter turn the pizza and turn down the heat. If there is not much searing, close the lid for 2-3 more minutes before quarter turning. Quarter turn pizza using The GrateTool- gently lift the pie and spin it 90 degrees to get the ultimate searing and crispy crust. Use The GrateTool to lift the grilled pizza onto the cutting board for cutting and serving Cut into 1/8ths for meals and 1/16ths for appetizers for perfect finger food!",,,131,"2017-10-30 23:16:40","1 large bag of shredded mozzarella cheese"
132,15,"2017-10-30 23:16:40","All American Pizza","Grilled Pizza Made Fun and Simple With GrillGrates!","PREPARATION: Use the backside of a flat cutting board to make the pizza and to slice on after grilling. You will also need a pizza cutter and a spatula to spread the sauce. Lightly oil bottom side of the curst. The bottom side is flat. Pour sauce in center Put 1 tablespoon pesto on top of the sauce Swirl around the sauce with spoon or spatula Sprinkle cheese liberally Add pepperoni and a bit more cheese on top GRILLING: Keep grill temp BELOW 400F 350 F even 300F is plenty of heat to do the magic Medium to Med/Low on dial. Charcoal- control heat- Love the Big Green Egg for pizza! SLIDE Pizza off the cutting board right onto the GrillGrates and close the lid Use The GrateTool and take a peek at the grill marks e minutes into grilling. If they are dark black your are too hot, quarter turn the pizza and turn down the heat. If there is not much searing, close the lid for 2-3 more minutes before quarter turning. Quarter turn pizza using The GrateTool- gently lift the pie and spin it 90 degrees to get the ultimate searing and crispy crust. Use The GrateTool to lift the grilled pizza onto the cutting board for cutting and serving Cut into 1/8ths for meals and 1/16ths for appetizers for perfect finger food!",,,132,"2017-10-30 23:16:40","1 small bottle of olive oil"
133,15,"2017-10-30 23:16:40","All American Pizza","Grilled Pizza Made Fun and Simple With GrillGrates!","PREPARATION: Use the backside of a flat cutting board to make the pizza and to slice on after grilling. You will also need a pizza cutter and a spatula to spread the sauce. Lightly oil bottom side of the curst. The bottom side is flat. Pour sauce in center Put 1 tablespoon pesto on top of the sauce Swirl around the sauce with spoon or spatula Sprinkle cheese liberally Add pepperoni and a bit more cheese on top GRILLING: Keep grill temp BELOW 400F 350 F even 300F is plenty of heat to do the magic Medium to Med/Low on dial. Charcoal- control heat- Love the Big Green Egg for pizza! SLIDE Pizza off the cutting board right onto the GrillGrates and close the lid Use The GrateTool and take a peek at the grill marks e minutes into grilling. If they are dark black your are too hot, quarter turn the pizza and turn down the heat. If there is not much searing, close the lid for 2-3 more minutes before quarter turning. Quarter turn pizza using The GrateTool- gently lift the pie and spin it 90 degrees to get the ultimate searing and crispy crust. Use The GrateTool to lift the grilled pizza onto the cutting board for cutting and serving Cut into 1/8ths for meals and 1/16ths for appetizers for perfect finger food!",,,133,"2017-10-30 23:16:40","1 package slice pepperoni"
139,16,"2017-10-30 23:16:48","All American Turkey Burgers","This quick and easy burger is made with ground turkey. The turkey gravy mix adds great flavor!","Mix ground turkey, gravy mix, parsley and minced onions in medium bowl until well blended. Shape into 4 patties. Grill over medium heat 4-6 minutes per side or until burgers are cooked through (internal temperature of 165° F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open side down, about 30 seconds or until golden. Serve burgers on toasted rolls. Garnish with desired toppings and condiments. A Taste For Health Tip: Use lean ground turkey to save 69 calories and 5g fat.",,,116,"2017-10-30 23:16:35","4 hamburger rolls"
140,16,"2017-10-30 23:16:48","All American Turkey Burgers","This quick and easy burger is made with ground turkey. The turkey gravy mix adds great flavor!","Mix ground turkey, gravy mix, parsley and minced onions in medium bowl until well blended. Shape into 4 patties. Grill over medium heat 4-6 minutes per side or until burgers are cooked through (internal temperature of 165° F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open side down, about 30 seconds or until golden. Serve burgers on toasted rolls. Garnish with desired toppings and condiments. A Taste For Health Tip: Use lean ground turkey to save 69 calories and 5g fat.",,,118,"2017-10-30 23:16:35","Lettuce, tomato and condiments (optional)"
134,16,"2017-10-30 23:16:48","All American Turkey Burgers","This quick and easy burger is made with ground turkey. The turkey gravy mix adds great flavor!","Mix ground turkey, gravy mix, parsley and minced onions in medium bowl until well blended. Shape into 4 patties. Grill over medium heat 4-6 minutes per side or until burgers are cooked through (internal temperature of 165° F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open side down, about 30 seconds or until golden. Serve burgers on toasted rolls. Garnish with desired toppings and condiments. A Taste For Health Tip: Use lean ground turkey to save 69 calories and 5g fat.",,,134,"2017-10-30 23:16:48","1 pound ground turkey"
135,16,"2017-10-30 23:16:48","All American Turkey Burgers","This quick and easy burger is made with ground turkey. The turkey gravy mix adds great flavor!","Mix ground turkey, gravy mix, parsley and minced onions in medium bowl until well blended. Shape into 4 patties. Grill over medium heat 4-6 minutes per side or until burgers are cooked through (internal temperature of 165° F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open side down, about 30 seconds or until golden. Serve burgers on toasted rolls. Garnish with desired toppings and condiments. A Taste For Health Tip: Use lean ground turkey to save 69 calories and 5g fat.",,,135,"2017-10-30 23:16:48","1 package McCormick® Turkey Gravy Mix"
136,16,"2017-10-30 23:16:48","All American Turkey Burgers","This quick and easy burger is made with ground turkey. The turkey gravy mix adds great flavor!","Mix ground turkey, gravy mix, parsley and minced onions in medium bowl until well blended. Shape into 4 patties. Grill over medium heat 4-6 minutes per side or until burgers are cooked through (internal temperature of 165° F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open side down, about 30 seconds or until golden. Serve burgers on toasted rolls. Garnish with desired toppings and condiments. A Taste For Health Tip: Use lean ground turkey to save 69 calories and 5g fat.",,,136,"2017-10-30 23:16:48","1 tablespoon McCormick® Parsley Flakes"
137,16,"2017-10-30 23:16:48","All American Turkey Burgers","This quick and easy burger is made with ground turkey. The turkey gravy mix adds great flavor!","Mix ground turkey, gravy mix, parsley and minced onions in medium bowl until well blended. Shape into 4 patties. Grill over medium heat 4-6 minutes per side or until burgers are cooked through (internal temperature of 165° F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open side down, about 30 seconds or until golden. Serve burgers on toasted rolls. Garnish with desired toppings and condiments. A Taste For Health Tip: Use lean ground turkey to save 69 calories and 5g fat.",,,137,"2017-10-30 23:16:48","2 teaspoons McCormick® Onions, Minced"
138,16,"2017-10-30 23:16:48","All American Turkey Burgers","This quick and easy burger is made with ground turkey. The turkey gravy mix adds great flavor!","Mix ground turkey, gravy mix, parsley and minced onions in medium bowl until well blended. Shape into 4 patties. Grill over medium heat 4-6 minutes per side or until burgers are cooked through (internal temperature of 165° F). Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open side down, about 30 seconds or until golden. Serve burgers on toasted rolls. Garnish with desired toppings and condiments. A Taste For Health Tip: Use lean ground turkey to save 69 calories and 5g fat.",,,138,"2017-10-30 23:16:48","4 slices American cheese (optional)"
149,17,"2017-10-30 23:16:54","Allspice Spice Cake","This raisin and nut cake, spiced with allspice, cinnamon and ginger, is made even more delicious with a Caramel Glaze.","1. Preheat oven to 350°F. Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes. 2. Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan. 3. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely. 4. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set. Caramel Glaze: Mix 1/4 cup firmly packed light brown sugar, 1/3 cup butter, 4 to 5 teaspoons cream or milk and 1/8 teaspoon salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in 3/4 cup confectioners' sugar, sifted, and 1/2 teaspoon McCormick® Pure Vanilla Extract until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake.",,,96,"2017-10-30 23:16:22","1/2 teaspoon salt"
141,17,"2017-10-30 23:16:54","Allspice Spice Cake","This raisin and nut cake, spiced with allspice, cinnamon and ginger, is made even more delicious with a Caramel Glaze.","1. Preheat oven to 350°F. Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes. 2. Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan. 3. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely. 4. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set. Caramel Glaze: Mix 1/4 cup firmly packed light brown sugar, 1/3 cup butter, 4 to 5 teaspoons cream or milk and 1/8 teaspoon salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in 3/4 cup confectioners' sugar, sifted, and 1/2 teaspoon McCormick® Pure Vanilla Extract until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake.",,,141,"2017-10-30 23:16:54","2 1/3 cups flour"
142,17,"2017-10-30 23:16:54","Allspice Spice Cake","This raisin and nut cake, spiced with allspice, cinnamon and ginger, is made even more delicious with a Caramel Glaze.","1. Preheat oven to 350°F. Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes. 2. Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan. 3. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely. 4. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set. Caramel Glaze: Mix 1/4 cup firmly packed light brown sugar, 1/3 cup butter, 4 to 5 teaspoons cream or milk and 1/8 teaspoon salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in 3/4 cup confectioners' sugar, sifted, and 1/2 teaspoon McCormick® Pure Vanilla Extract until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake.",,,142,"2017-10-30 23:16:54","1 cup firmly packed light brown sugar"
143,17,"2017-10-30 23:16:54","Allspice Spice Cake","This raisin and nut cake, spiced with allspice, cinnamon and ginger, is made even more delicious with a Caramel Glaze.","1. Preheat oven to 350°F. Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes. 2. Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan. 3. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely. 4. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set. Caramel Glaze: Mix 1/4 cup firmly packed light brown sugar, 1/3 cup butter, 4 to 5 teaspoons cream or milk and 1/8 teaspoon salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in 3/4 cup confectioners' sugar, sifted, and 1/2 teaspoon McCormick® Pure Vanilla Extract until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake.",,,143,"2017-10-30 23:16:54","1 cup granulated sugar"
144,17,"2017-10-30 23:16:54","Allspice Spice Cake","This raisin and nut cake, spiced with allspice, cinnamon and ginger, is made even more delicious with a Caramel Glaze.","1. Preheat oven to 350°F. Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes. 2. Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan. 3. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely. 4. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set. Caramel Glaze: Mix 1/4 cup firmly packed light brown sugar, 1/3 cup butter, 4 to 5 teaspoons cream or milk and 1/8 teaspoon salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in 3/4 cup confectioners' sugar, sifted, and 1/2 teaspoon McCormick® Pure Vanilla Extract until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake.",,,144,"2017-10-30 23:16:54","2 teaspoons McCormick® Allspice, Ground"
145,17,"2017-10-30 23:16:54","Allspice Spice Cake","This raisin and nut cake, spiced with allspice, cinnamon and ginger, is made even more delicious with a Caramel Glaze.","1. Preheat oven to 350°F. Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes. 2. Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan. 3. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely. 4. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set. Caramel Glaze: Mix 1/4 cup firmly packed light brown sugar, 1/3 cup butter, 4 to 5 teaspoons cream or milk and 1/8 teaspoon salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in 3/4 cup confectioners' sugar, sifted, and 1/2 teaspoon McCormick® Pure Vanilla Extract until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake.",,,145,"2017-10-30 23:16:54","2 teaspoons baking powder"
146,17,"2017-10-30 23:16:54","Allspice Spice Cake","This raisin and nut cake, spiced with allspice, cinnamon and ginger, is made even more delicious with a Caramel Glaze.","1. Preheat oven to 350°F. Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes. 2. Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan. 3. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely. 4. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set. Caramel Glaze: Mix 1/4 cup firmly packed light brown sugar, 1/3 cup butter, 4 to 5 teaspoons cream or milk and 1/8 teaspoon salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in 3/4 cup confectioners' sugar, sifted, and 1/2 teaspoon McCormick® Pure Vanilla Extract until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake.",,,146,"2017-10-30 23:16:54","1 1/2 teaspoons McCormick® Cinnamon, Ground"
147,17,"2017-10-30 23:16:54","Allspice Spice Cake","This raisin and nut cake, spiced with allspice, cinnamon and ginger, is made even more delicious with a Caramel Glaze.","1. Preheat oven to 350°F. Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes. 2. Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan. 3. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely. 4. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set. Caramel Glaze: Mix 1/4 cup firmly packed light brown sugar, 1/3 cup butter, 4 to 5 teaspoons cream or milk and 1/8 teaspoon salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in 3/4 cup confectioners' sugar, sifted, and 1/2 teaspoon McCormick® Pure Vanilla Extract until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake.",,,147,"2017-10-30 23:16:54","1/2 teaspoon McCormick® Ginger, Ground"
148,17,"2017-10-30 23:16:54","Allspice Spice Cake","This raisin and nut cake, spiced with allspice, cinnamon and ginger, is made even more delicious with a Caramel Glaze.","1. Preheat oven to 350°F. Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes. 2. Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan. 3. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely. 4. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set. Caramel Glaze: Mix 1/4 cup firmly packed light brown sugar, 1/3 cup butter, 4 to 5 teaspoons cream or milk and 1/8 teaspoon salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in 3/4 cup confectioners' sugar, sifted, and 1/2 teaspoon McCormick® Pure Vanilla Extract until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake.",,,148,"2017-10-30 23:16:54","1/2 teaspoon baking soda"
150,17,"2017-10-30 23:16:54","Allspice Spice Cake","This raisin and nut cake, spiced with allspice, cinnamon and ginger, is made even more delicious with a Caramel Glaze.","1. Preheat oven to 350°F. Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes. 2. Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan. 3. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely. 4. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set. Caramel Glaze: Mix 1/4 cup firmly packed light brown sugar, 1/3 cup butter, 4 to 5 teaspoons cream or milk and 1/8 teaspoon salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in 3/4 cup confectioners' sugar, sifted, and 1/2 teaspoon McCormick® Pure Vanilla Extract until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake.",,,150,"2017-10-30 23:16:54","3 eggs"
151,17,"2017-10-30 23:16:54","Allspice Spice Cake","This raisin and nut cake, spiced with allspice, cinnamon and ginger, is made even more delicious with a Caramel Glaze.","1. Preheat oven to 350°F. Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes. 2. Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan. 3. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely. 4. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set. Caramel Glaze: Mix 1/4 cup firmly packed light brown sugar, 1/3 cup butter, 4 to 5 teaspoons cream or milk and 1/8 teaspoon salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in 3/4 cup confectioners' sugar, sifted, and 1/2 teaspoon McCormick® Pure Vanilla Extract until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake.",,,151,"2017-10-30 23:16:54","1 1/4 cups milk"
152,17,"2017-10-30 23:16:54","Allspice Spice Cake","This raisin and nut cake, spiced with allspice, cinnamon and ginger, is made even more delicious with a Caramel Glaze.","1. Preheat oven to 350°F. Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes. 2. Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan. 3. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely. 4. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set. Caramel Glaze: Mix 1/4 cup firmly packed light brown sugar, 1/3 cup butter, 4 to 5 teaspoons cream or milk and 1/8 teaspoon salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in 3/4 cup confectioners' sugar, sifted, and 1/2 teaspoon McCormick® Pure Vanilla Extract until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake.",,,152,"2017-10-30 23:16:54","1 cup vegetable oil"
153,17,"2017-10-30 23:16:54","Allspice Spice Cake","This raisin and nut cake, spiced with allspice, cinnamon and ginger, is made even more delicious with a Caramel Glaze.","1. Preheat oven to 350°F. Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes. 2. Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan. 3. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely. 4. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set. Caramel Glaze: Mix 1/4 cup firmly packed light brown sugar, 1/3 cup butter, 4 to 5 teaspoons cream or milk and 1/8 teaspoon salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in 3/4 cup confectioners' sugar, sifted, and 1/2 teaspoon McCormick® Pure Vanilla Extract until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake.",,,153,"2017-10-30 23:16:54","2 teaspoons McCormick® Pure Vanilla Extract"
154,17,"2017-10-30 23:16:54","Allspice Spice Cake","This raisin and nut cake, spiced with allspice, cinnamon and ginger, is made even more delicious with a Caramel Glaze.","1. Preheat oven to 350°F. Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes. 2. Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan. 3. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely. 4. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set. Caramel Glaze: Mix 1/4 cup firmly packed light brown sugar, 1/3 cup butter, 4 to 5 teaspoons cream or milk and 1/8 teaspoon salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in 3/4 cup confectioners' sugar, sifted, and 1/2 teaspoon McCormick® Pure Vanilla Extract until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake.",,,154,"2017-10-30 23:16:54","1 cup raisins"
155,17,"2017-10-30 23:16:54","Allspice Spice Cake","This raisin and nut cake, spiced with allspice, cinnamon and ginger, is made even more delicious with a Caramel Glaze.","1. Preheat oven to 350°F. Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes. 2. Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan. 3. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely. 4. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set. Caramel Glaze: Mix 1/4 cup firmly packed light brown sugar, 1/3 cup butter, 4 to 5 teaspoons cream or milk and 1/8 teaspoon salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in 3/4 cup confectioners' sugar, sifted, and 1/2 teaspoon McCormick® Pure Vanilla Extract until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake.",,,155,"2017-10-30 23:16:54","1/2 cup chopped walnuts"
156,17,"2017-10-30 23:16:54","Allspice Spice Cake","This raisin and nut cake, spiced with allspice, cinnamon and ginger, is made even more delicious with a Caramel Glaze.","1. Preheat oven to 350°F. Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes. 2. Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan. 3. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely. 4. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set. Caramel Glaze: Mix 1/4 cup firmly packed light brown sugar, 1/3 cup butter, 4 to 5 teaspoons cream or milk and 1/8 teaspoon salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in 3/4 cup confectioners' sugar, sifted, and 1/2 teaspoon McCormick® Pure Vanilla Extract until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake.",,,156,"2017-10-30 23:16:54","Caramel Glaze (recipe follows)"
157,18,"2017-10-30 23:16:57","Almond and Turkey Cheeseball","Honey roasted almonds blend with rich cheeses for a delicious cracker spread.","Combine all ingredients. Create a ball with the mixture. Cover and refrigerate until serving time. Serve with assorted crackers.",,,157,"2017-10-30 23:16:57","3 ounces cream cheese - softened"
158,18,"2017-10-30 23:16:57","Almond and Turkey Cheeseball","Honey roasted almonds blend with rich cheeses for a delicious cracker spread.","Combine all ingredients. Create a ball with the mixture. Cover and refrigerate until serving time. Serve with assorted crackers.",,,158,"2017-10-30 23:16:57","1/4 cup sour cream"
159,18,"2017-10-30 23:16:57","Almond and Turkey Cheeseball","Honey roasted almonds blend with rich cheeses for a delicious cracker spread.","Combine all ingredients. Create a ball with the mixture. Cover and refrigerate until serving time. Serve with assorted crackers.",,,159,"2017-10-30 23:16:57","1/4 teaspoon garlic powder"
160,18,"2017-10-30 23:16:57","Almond and Turkey Cheeseball","Honey roasted almonds blend with rich cheeses for a delicious cracker spread.","Combine all ingredients. Create a ball with the mixture. Cover and refrigerate until serving time. Serve with assorted crackers.",,,160,"2017-10-30 23:16:57","1/2 teaspoon Worcestershire sauce"
161,18,"2017-10-30 23:16:57","Almond and Turkey Cheeseball","Honey roasted almonds blend with rich cheeses for a delicious cracker spread.","Combine all ingredients. Create a ball with the mixture. Cover and refrigerate until serving time. Serve with assorted crackers.",,,161,"2017-10-30 23:16:57","1 cup Cheddar cheese - shredded"
162,18,"2017-10-30 23:16:57","Almond and Turkey Cheeseball","Honey roasted almonds blend with rich cheeses for a delicious cracker spread.","Combine all ingredients. Create a ball with the mixture. Cover and refrigerate until serving time. Serve with assorted crackers.",,,162,"2017-10-30 23:16:57","1/2 pound turkey - smoked, finely chopped"
163,18,"2017-10-30 23:16:57","Almond and Turkey Cheeseball","Honey roasted almonds blend with rich cheeses for a delicious cracker spread.","Combine all ingredients. Create a ball with the mixture. Cover and refrigerate until serving time. Serve with assorted crackers.",,,163,"2017-10-30 23:16:57","1/2 cup almonds - slivered, honey roasted"
164,19,"2017-10-30 23:17:03","Almond Bark Christmas Mix","A fun Christmas snack mix that will keep everyone munching. This simple mix is easy to make and will be a favorite during the holidays.","Combine all the ingredients except the almond bark and canola oil in a large bowl. In a microwave-safe bowl, combine the canola oil and almond bark. Heat for 1 minute in the microwave, take out and stir. Return to the microwave and heat at 30 second intervals, stirring after each, until the almond bark is all melted. Pour over other ingredients in the large bowl; stir until everything is evenly coated. Line the counter with waxed paper and then pour the mixture unto it. Spread out as much as possible into a single layer. Allow the mix to set up completely and then break into pieces. Store in a sealable bag or air-tight container.",,,164,"2017-10-30 23:17:03","3 cups Honey Nut Cheerios"
165,19,"2017-10-30 23:17:03","Almond Bark Christmas Mix","A fun Christmas snack mix that will keep everyone munching. This simple mix is easy to make and will be a favorite during the holidays.","Combine all the ingredients except the almond bark and canola oil in a large bowl. In a microwave-safe bowl, combine the canola oil and almond bark. Heat for 1 minute in the microwave, take out and stir. Return to the microwave and heat at 30 second intervals, stirring after each, until the almond bark is all melted. Pour over other ingredients in the large bowl; stir until everything is evenly coated. Line the counter with waxed paper and then pour the mixture unto it. Spread out as much as possible into a single layer. Allow the mix to set up completely and then break into pieces. Store in a sealable bag or air-tight container.",,,165,"2017-10-30 23:17:03","3 cups Golden Grahams"
166,19,"2017-10-30 23:17:03","Almond Bark Christmas Mix","A fun Christmas snack mix that will keep everyone munching. This simple mix is easy to make and will be a favorite during the holidays.","Combine all the ingredients except the almond bark and canola oil in a large bowl. In a microwave-safe bowl, combine the canola oil and almond bark. Heat for 1 minute in the microwave, take out and stir. Return to the microwave and heat at 30 second intervals, stirring after each, until the almond bark is all melted. Pour over other ingredients in the large bowl; stir until everything is evenly coated. Line the counter with waxed paper and then pour the mixture unto it. Spread out as much as possible into a single layer. Allow the mix to set up completely and then break into pieces. Store in a sealable bag or air-tight container.",,,166,"2017-10-30 23:17:03","1 1/3 cups Christmas M & M's"
167,19,"2017-10-30 23:17:03","Almond Bark Christmas Mix","A fun Christmas snack mix that will keep everyone munching. This simple mix is easy to make and will be a favorite during the holidays.","Combine all the ingredients except the almond bark and canola oil in a large bowl. In a microwave-safe bowl, combine the canola oil and almond bark. Heat for 1 minute in the microwave, take out and stir. Return to the microwave and heat at 30 second intervals, stirring after each, until the almond bark is all melted. Pour over other ingredients in the large bowl; stir until everything is evenly coated. Line the counter with waxed paper and then pour the mixture unto it. Spread out as much as possible into a single layer. Allow the mix to set up completely and then break into pieces. Store in a sealable bag or air-tight container.",,,167,"2017-10-30 23:17:03","1 cup dry roasted peanuts"
168,19,"2017-10-30 23:17:03","Almond Bark Christmas Mix","A fun Christmas snack mix that will keep everyone munching. This simple mix is easy to make and will be a favorite during the holidays.","Combine all the ingredients except the almond bark and canola oil in a large bowl. In a microwave-safe bowl, combine the canola oil and almond bark. Heat for 1 minute in the microwave, take out and stir. Return to the microwave and heat at 30 second intervals, stirring after each, until the almond bark is all melted. Pour over other ingredients in the large bowl; stir until everything is evenly coated. Line the counter with waxed paper and then pour the mixture unto it. Spread out as much as possible into a single layer. Allow the mix to set up completely and then break into pieces. Store in a sealable bag or air-tight container.",,,168,"2017-10-30 23:17:03","5 ounces mini pretzels"
169,19,"2017-10-30 23:17:03","Almond Bark Christmas Mix","A fun Christmas snack mix that will keep everyone munching. This simple mix is easy to make and will be a favorite during the holidays.","Combine all the ingredients except the almond bark and canola oil in a large bowl. In a microwave-safe bowl, combine the canola oil and almond bark. Heat for 1 minute in the microwave, take out and stir. Return to the microwave and heat at 30 second intervals, stirring after each, until the almond bark is all melted. Pour over other ingredients in the large bowl; stir until everything is evenly coated. Line the counter with waxed paper and then pour the mixture unto it. Spread out as much as possible into a single layer. Allow the mix to set up completely and then break into pieces. Store in a sealable bag or air-tight container.",,,169,"2017-10-30 23:17:03","18 ounces almond bark"
170,19,"2017-10-30 23:17:03","Almond Bark Christmas Mix","A fun Christmas snack mix that will keep everyone munching. This simple mix is easy to make and will be a favorite during the holidays.","Combine all the ingredients except the almond bark and canola oil in a large bowl. In a microwave-safe bowl, combine the canola oil and almond bark. Heat for 1 minute in the microwave, take out and stir. Return to the microwave and heat at 30 second intervals, stirring after each, until the almond bark is all melted. Pour over other ingredients in the large bowl; stir until everything is evenly coated. Line the counter with waxed paper and then pour the mixture unto it. Spread out as much as possible into a single layer. Allow the mix to set up completely and then break into pieces. Store in a sealable bag or air-tight container.",,,170,"2017-10-30 23:17:03","1 1/2 tablespoons canola oil"
171,20,"2017-10-30 23:17:05","Almond Bark Golden Grahams","So easy, yet so good! This simple snack is made with just two ingredients . . . almond bark and Golden Grahams. Everyone will love it and you will love how easy it is to make. A yummy snack to serve for Christmas, Easter, Birthdays or any special occasion.","Place the almond bark in a large microwave-safe bowl. Heat in the microwave on high for 1 minute; take out and stir. Heat again at 30 second intervals until the almond bark is completely melted; stir after each. Pour in the Golden Grahams and stir until the cereal is evenly coated with the almond bark. Pour the mixture out onto a surfaced lined with wax paper. Spread the almond bark coated cereal out on the wax paper, separating as much as possible. Allow the mixture to set until the almond bark has hardened completely. Store in an airtight container. Note: If you like the cereal to have a little thicker coating do not add the entire box of cereal. Start by adding all but 1 or 2 cups and then determine if you want to add the remaining cereal.","Large microwave-safe bowl","If you like the cereal to have a little thicker coating do not add the entire box of cereal. Start by adding all but 1 or 2 cups and then determine if you want to add the remaining cereal.",171,"2017-10-30 23:17:05","1 pound white almond bark"
172,20,"2017-10-30 23:17:05","Almond Bark Golden Grahams","So easy, yet so good! This simple snack is made with just two ingredients . . . almond bark and Golden Grahams. Everyone will love it and you will love how easy it is to make. A yummy snack to serve for Christmas, Easter, Birthdays or any special occasion.","Place the almond bark in a large microwave-safe bowl. Heat in the microwave on high for 1 minute; take out and stir. Heat again at 30 second intervals until the almond bark is completely melted; stir after each. Pour in the Golden Grahams and stir until the cereal is evenly coated with the almond bark. Pour the mixture out onto a surfaced lined with wax paper. Spread the almond bark coated cereal out on the wax paper, separating as much as possible. Allow the mixture to set until the almond bark has hardened completely. Store in an airtight container. Note: If you like the cereal to have a little thicker coating do not add the entire box of cereal. Start by adding all but 1 or 2 cups and then determine if you want to add the remaining cereal.","Large microwave-safe bowl","If you like the cereal to have a little thicker coating do not add the entire box of cereal. Start by adding all but 1 or 2 cups and then determine if you want to add the remaining cereal.",172,"2017-10-30 23:17:05","1 package Golden Grahams cereal - 16 oz. box"
173,41,"2017-10-30 23:17:08","Almond Bark Marshmallow Pops","Fun Easter pops that the kids will have fun eating. These marshmallow pops are a simple and fun way to make a special treat for your family this Easter. Use your imagination to decorate them in your own fashion.","Place the almond bark with the oil on a microwave save plate. Cook in the microwave at 30 second intervals until smooth and melted. Stir after each 30 seconds. Pour various sprinkles or decorative candies out on separate plates. Place two marshmallows on the end of a popsicle stick. Roll the marshmallows in the almond bark; allow excess to drip off. Roll the coated marshmallows in the sprinkles as desired. If using larger candy pieces, you can pick them up and place them on the pops wherever you would like. When you have decorated them as you want them, stick the popsicle sticks into a piece of Styrofoam and allow them to set up until firm. When all the pops are done you can place a piece of Styrofoam in the bottom of a basket and stick all the pops in it to form a bouquet. Place some Easter grass over the Styrofoam to hide it.",,,173,"2017-10-30 23:17:08","12 ounces white almond bark"
174,41,"2017-10-30 23:17:08","Almond Bark Marshmallow Pops","Fun Easter pops that the kids will have fun eating. These marshmallow pops are a simple and fun way to make a special treat for your family this Easter. Use your imagination to decorate them in your own fashion.","Place the almond bark with the oil on a microwave save plate. Cook in the microwave at 30 second intervals until smooth and melted. Stir after each 30 seconds. Pour various sprinkles or decorative candies out on separate plates. Place two marshmallows on the end of a popsicle stick. Roll the marshmallows in the almond bark; allow excess to drip off. Roll the coated marshmallows in the sprinkles as desired. If using larger candy pieces, you can pick them up and place them on the pops wherever you would like. When you have decorated them as you want them, stick the popsicle sticks into a piece of Styrofoam and allow them to set up until firm. When all the pops are done you can place a piece of Styrofoam in the bottom of a basket and stick all the pops in it to form a bouquet. Place some Easter grass over the Styrofoam to hide it.",,,174,"2017-10-30 23:17:08","4 teaspoons canola oil"
175,41,"2017-10-30 23:17:08","Almond Bark Marshmallow Pops","Fun Easter pops that the kids will have fun eating. These marshmallow pops are a simple and fun way to make a special treat for your family this Easter. Use your imagination to decorate them in your own fashion.","Place the almond bark with the oil on a microwave save plate. Cook in the microwave at 30 second intervals until smooth and melted. Stir after each 30 seconds. Pour various sprinkles or decorative candies out on separate plates. Place two marshmallows on the end of a popsicle stick. Roll the marshmallows in the almond bark; allow excess to drip off. Roll the coated marshmallows in the sprinkles as desired. If using larger candy pieces, you can pick them up and place them on the pops wherever you would like. When you have decorated them as you want them, stick the popsicle sticks into a piece of Styrofoam and allow them to set up until firm. When all the pops are done you can place a piece of Styrofoam in the bottom of a basket and stick all the pops in it to form a bouquet. Place some Easter grass over the Styrofoam to hide it.",,,175,"2017-10-30 23:17:08","40 large marshmallows"
176,41,"2017-10-30 23:17:08","Almond Bark Marshmallow Pops","Fun Easter pops that the kids will have fun eating. These marshmallow pops are a simple and fun way to make a special treat for your family this Easter. Use your imagination to decorate them in your own fashion.","Place the almond bark with the oil on a microwave save plate. Cook in the microwave at 30 second intervals until smooth and melted. Stir after each 30 seconds. Pour various sprinkles or decorative candies out on separate plates. Place two marshmallows on the end of a popsicle stick. Roll the marshmallows in the almond bark; allow excess to drip off. Roll the coated marshmallows in the sprinkles as desired. If using larger candy pieces, you can pick them up and place them on the pops wherever you would like. When you have decorated them as you want them, stick the popsicle sticks into a piece of Styrofoam and allow them to set up until firm. When all the pops are done you can place a piece of Styrofoam in the bottom of a basket and stick all the pops in it to form a bouquet. Place some Easter grass over the Styrofoam to hide it.",,,176,"2017-10-30 23:17:08","20 popsicle sticks"
177,41,"2017-10-30 23:17:08","Almond Bark Marshmallow Pops","Fun Easter pops that the kids will have fun eating. These marshmallow pops are a simple and fun way to make a special treat for your family this Easter. Use your imagination to decorate them in your own fashion.","Place the almond bark with the oil on a microwave save plate. Cook in the microwave at 30 second intervals until smooth and melted. Stir after each 30 seconds. Pour various sprinkles or decorative candies out on separate plates. Place two marshmallows on the end of a popsicle stick. Roll the marshmallows in the almond bark; allow excess to drip off. Roll the coated marshmallows in the sprinkles as desired. If using larger candy pieces, you can pick them up and place them on the pops wherever you would like. When you have decorated them as you want them, stick the popsicle sticks into a piece of Styrofoam and allow them to set up until firm. When all the pops are done you can place a piece of Styrofoam in the bottom of a basket and stick all the pops in it to form a bouquet. Place some Easter grass over the Styrofoam to hide it.",,,177,"2017-10-30 23:17:08","Various sprinkles and decorative candies"
178,41,"2017-10-30 23:17:08","Almond Bark Marshmallow Pops","Fun Easter pops that the kids will have fun eating. These marshmallow pops are a simple and fun way to make a special treat for your family this Easter. Use your imagination to decorate them in your own fashion.","Place the almond bark with the oil on a microwave save plate. Cook in the microwave at 30 second intervals until smooth and melted. Stir after each 30 seconds. Pour various sprinkles or decorative candies out on separate plates. Place two marshmallows on the end of a popsicle stick. Roll the marshmallows in the almond bark; allow excess to drip off. Roll the coated marshmallows in the sprinkles as desired. If using larger candy pieces, you can pick them up and place them on the pops wherever you would like. When you have decorated them as you want them, stick the popsicle sticks into a piece of Styrofoam and allow them to set up until firm. When all the pops are done you can place a piece of Styrofoam in the bottom of a basket and stick all the pops in it to form a bouquet. Place some Easter grass over the Styrofoam to hide it.",,,178,"2017-10-30 23:17:08",Styrofoam
179,42,"2017-10-30 23:17:12","Almond Bark Pretzel Twists","Yummy buttery pretzels coated with sweet and creamy almond bark. The salty pretzels and sweet almond bark make the perfect combination for a snack that your guest won't be able to resist.","Melt the almond bark in the microwave in a microwave-safe bowl. Heat for 1 minute and stir. Continue to heat at 30 second intervals until almond bark is smooth and all melted. Be sure to stir after every 30 seconds. Line a work surface with waxed paper for placing the coated pretzels until set. Begin dipping the entire pretzel into the melted almond bark and then place it on the wax paper. Continue to dip pretzels until all the almond bark is used up. Be sure to place the coated pretzels in a single layer. Allow them to set until is completely set. Store in a sealed container or a resealable plastic bag.",,,173,"2017-10-30 23:17:08","12 ounces white almond bark"
180,42,"2017-10-30 23:17:12","Almond Bark Pretzel Twists","Yummy buttery pretzels coated with sweet and creamy almond bark. The salty pretzels and sweet almond bark make the perfect combination for a snack that your guest won't be able to resist.","Melt the almond bark in the microwave in a microwave-safe bowl. Heat for 1 minute and stir. Continue to heat at 30 second intervals until almond bark is smooth and all melted. Be sure to stir after every 30 seconds. Line a work surface with waxed paper for placing the coated pretzels until set. Begin dipping the entire pretzel into the melted almond bark and then place it on the wax paper. Continue to dip pretzels until all the almond bark is used up. Be sure to place the coated pretzels in a single layer. Allow them to set until is completely set. Store in a sealed container or a resealable plastic bag.",,,180,"2017-10-30 23:17:12","1 package braided butter pretzel sticks"
181,43,"2017-10-30 23:17:18","Almond Bark Puff Corn","Sweet and creamy coated puffs of corn. These delicious morsels are sure to be a hit with everyone. You won't be able to quit eating them once you try them.","Place the almond bark in a microwave-safe bowl and microwave for 1 minute. Remove and stir. Microwave again for 30 seconds and stir again. Microwave at 30 second intervals until the almond bark is completely melted. Only microwave long enough to melt it completely. Do not overcook. Pour the puff corn into a large bowl and pour the melted almond bark over it. Stir until the puff corn is evenly coated with the melted almond bark. Pour out onto wax paper; spread out and separate. Sprinkle lightly with colored sugar if desired. Use colors that coordinate with the holiday or season. Cool until almond bark is set up.","Large bowl for mixing",,181,"2017-10-30 23:17:18","24 ounces almond bark"
182,43,"2017-10-30 23:17:18","Almond Bark Puff Corn","Sweet and creamy coated puffs of corn. These delicious morsels are sure to be a hit with everyone. You won't be able to quit eating them once you try them.","Place the almond bark in a microwave-safe bowl and microwave for 1 minute. Remove and stir. Microwave again for 30 seconds and stir again. Microwave at 30 second intervals until the almond bark is completely melted. Only microwave long enough to melt it completely. Do not overcook. Pour the puff corn into a large bowl and pour the melted almond bark over it. Stir until the puff corn is evenly coated with the melted almond bark. Pour out onto wax paper; spread out and separate. Sprinkle lightly with colored sugar if desired. Use colors that coordinate with the holiday or season. Cool until almond bark is set up.","Large bowl for mixing",,182,"2017-10-30 23:17:18","1 package puff corn, large"
183,43,"2017-10-30 23:17:18","Almond Bark Puff Corn","Sweet and creamy coated puffs of corn. These delicious morsels are sure to be a hit with everyone. You won't be able to quit eating them once you try them.","Place the almond bark in a microwave-safe bowl and microwave for 1 minute. Remove and stir. Microwave again for 30 seconds and stir again. Microwave at 30 second intervals until the almond bark is completely melted. Only microwave long enough to melt it completely. Do not overcook. Pour the puff corn into a large bowl and pour the melted almond bark over it. Stir until the puff corn is evenly coated with the melted almond bark. Pour out onto wax paper; spread out and separate. Sprinkle lightly with colored sugar if desired. Use colors that coordinate with the holiday or season. Cool until almond bark is set up.","Large bowl for mixing",,183,"2017-10-30 23:17:18","Colored sugar (optional)"
185,44,"2017-10-30 23:17:25","Almond Cheesecake Apple Bars","The cheesecake ribbons through this tasty dessert giving it a smooth textured center that offsets the crunchy topping.","Heat oven to 350°. Cut a piece of parchment paper into a 9x14 rectangle and line a 9x9 baking pan with it, allowing the ends to extend over the edge. Butter the parchment paper and the sides of the pan that are exposed. Crust/Topping Set aside 2 tablespoons of flour in a small bowl. Whisk together the remaining 1 1/4 cups of flour and salt in a small bowl, set aside. In a large mixing bowl, beat the butter on medium speed until smooth. Add the cream cheese and almond extract, beat until smooth, scraping down the sides of the bowl as needed. Add 1/4 cup each of sugar and brown sugar and beat on medium speed until blended. Add the flour/salt mixture and 1/3 cup of almonds. Grate the zest one lemon. Reserve 2 teaspoons of the zest, add the rest to the mixture and beat on low just until the four is absorbed and the mixture starts to clump. Set aside 2/3 cup of dough in another bowl and press the remaining dough into the bottom of the 9x9 lined pan. Prick the dough all over with a fork. Bake until the crust is golden, especially around the edges, approximately 20 minutes. Remove from oven but leave the oven on. While the crust bakes, add 2 tablespoons of the reserved flour and 2 tablespoons each of sugar and brown sugar to the reserved dough. Mix with fingertips until combined and somewhat clumpy. Filling In a large mixing bowl, beat the cream cheese with an electric mixer. Add egg, beat until combined, scraping down the bowl as needed. Beat in 2 teaspoons lemon zest, lemon juice and salt. Spread apple slices over the bottom crust and pour the cream cheese mixture on top. Spread gently to cover apples. Crumble the remaining dough on top. Sprinkle with remaining almonds. Bake until topping and almonds are lightly browned, approximately 40 minutes. Allow the bars to cool in the pan on a wire rack until just warm. Remove from pan using the extra parchment as handles and set on the wire rack to finish cooling. Transfer, still on parchment, to a cutting board. Slide a long metal spatula between the bars and parchment to separate them. Slide the parchment from the bottom of the dessert. Cut into 16 equal sized squares and serve.","9x9 square baking pan",,82,"2017-10-30 23:08:08","1/4 teaspoon salt"
184,44,"2017-10-30 23:17:25","Almond Cheesecake Apple Bars","The cheesecake ribbons through this tasty dessert giving it a smooth textured center that offsets the crunchy topping.","Heat oven to 350°. Cut a piece of parchment paper into a 9x14 rectangle and line a 9x9 baking pan with it, allowing the ends to extend over the edge. Butter the parchment paper and the sides of the pan that are exposed. Crust/Topping Set aside 2 tablespoons of flour in a small bowl. Whisk together the remaining 1 1/4 cups of flour and salt in a small bowl, set aside. In a large mixing bowl, beat the butter on medium speed until smooth. Add the cream cheese and almond extract, beat until smooth, scraping down the sides of the bowl as needed. Add 1/4 cup each of sugar and brown sugar and beat on medium speed until blended. Add the flour/salt mixture and 1/3 cup of almonds. Grate the zest one lemon. Reserve 2 teaspoons of the zest, add the rest to the mixture and beat on low just until the four is absorbed and the mixture starts to clump. Set aside 2/3 cup of dough in another bowl and press the remaining dough into the bottom of the 9x9 lined pan. Prick the dough all over with a fork. Bake until the crust is golden, especially around the edges, approximately 20 minutes. Remove from oven but leave the oven on. While the crust bakes, add 2 tablespoons of the reserved flour and 2 tablespoons each of sugar and brown sugar to the reserved dough. Mix with fingertips until combined and somewhat clumpy. Filling In a large mixing bowl, beat the cream cheese with an electric mixer. Add egg, beat until combined, scraping down the bowl as needed. Beat in 2 teaspoons lemon zest, lemon juice and salt. Spread apple slices over the bottom crust and pour the cream cheese mixture on top. Spread gently to cover apples. Crumble the remaining dough on top. Sprinkle with remaining almonds. Bake until topping and almonds are lightly browned, approximately 40 minutes. Allow the bars to cool in the pan on a wire rack until just warm. Remove from pan using the extra parchment as handles and set on the wire rack to finish cooling. Transfer, still on parchment, to a cutting board. Slide a long metal spatula between the bars and parchment to separate them. Slide the parchment from the bottom of the dessert. Cut into 16 equal sized squares and serve.","9x9 square baking pan",,184,"2017-10-30 23:17:25","1 1/4 cups plus 2 tablespoons of flour"
186,44,"2017-10-30 23:17:25","Almond Cheesecake Apple Bars","The cheesecake ribbons through this tasty dessert giving it a smooth textured center that offsets the crunchy topping.","Heat oven to 350°. Cut a piece of parchment paper into a 9x14 rectangle and line a 9x9 baking pan with it, allowing the ends to extend over the edge. Butter the parchment paper and the sides of the pan that are exposed. Crust/Topping Set aside 2 tablespoons of flour in a small bowl. Whisk together the remaining 1 1/4 cups of flour and salt in a small bowl, set aside. In a large mixing bowl, beat the butter on medium speed until smooth. Add the cream cheese and almond extract, beat until smooth, scraping down the sides of the bowl as needed. Add 1/4 cup each of sugar and brown sugar and beat on medium speed until blended. Add the flour/salt mixture and 1/3 cup of almonds. Grate the zest one lemon. Reserve 2 teaspoons of the zest, add the rest to the mixture and beat on low just until the four is absorbed and the mixture starts to clump. Set aside 2/3 cup of dough in another bowl and press the remaining dough into the bottom of the 9x9 lined pan. Prick the dough all over with a fork. Bake until the crust is golden, especially around the edges, approximately 20 minutes. Remove from oven but leave the oven on. While the crust bakes, add 2 tablespoons of the reserved flour and 2 tablespoons each of sugar and brown sugar to the reserved dough. Mix with fingertips until combined and somewhat clumpy. Filling In a large mixing bowl, beat the cream cheese with an electric mixer. Add egg, beat until combined, scraping down the bowl as needed. Beat in 2 teaspoons lemon zest, lemon juice and salt. Spread apple slices over the bottom crust and pour the cream cheese mixture on top. Spread gently to cover apples. Crumble the remaining dough on top. Sprinkle with remaining almonds. Bake until topping and almonds are lightly browned, approximately 40 minutes. Allow the bars to cool in the pan on a wire rack until just warm. Remove from pan using the extra parchment as handles and set on the wire rack to finish cooling. Transfer, still on parchment, to a cutting board. Slide a long metal spatula between the bars and parchment to separate them. Slide the parchment from the bottom of the dessert. Cut into 16 equal sized squares and serve.","9x9 square baking pan",,186,"2017-10-30 23:17:25","1/4 cup unsalted butter"
187,44,"2017-10-30 23:17:25","Almond Cheesecake Apple Bars","The cheesecake ribbons through this tasty dessert giving it a smooth textured center that offsets the crunchy topping.","Heat oven to 350°. Cut a piece of parchment paper into a 9x14 rectangle and line a 9x9 baking pan with it, allowing the ends to extend over the edge. Butter the parchment paper and the sides of the pan that are exposed. Crust/Topping Set aside 2 tablespoons of flour in a small bowl. Whisk together the remaining 1 1/4 cups of flour and salt in a small bowl, set aside. In a large mixing bowl, beat the butter on medium speed until smooth. Add the cream cheese and almond extract, beat until smooth, scraping down the sides of the bowl as needed. Add 1/4 cup each of sugar and brown sugar and beat on medium speed until blended. Add the flour/salt mixture and 1/3 cup of almonds. Grate the zest one lemon. Reserve 2 teaspoons of the zest, add the rest to the mixture and beat on low just until the four is absorbed and the mixture starts to clump. Set aside 2/3 cup of dough in another bowl and press the remaining dough into the bottom of the 9x9 lined pan. Prick the dough all over with a fork. Bake until the crust is golden, especially around the edges, approximately 20 minutes. Remove from oven but leave the oven on. While the crust bakes, add 2 tablespoons of the reserved flour and 2 tablespoons each of sugar and brown sugar to the reserved dough. Mix with fingertips until combined and somewhat clumpy. Filling In a large mixing bowl, beat the cream cheese with an electric mixer. Add egg, beat until combined, scraping down the bowl as needed. Beat in 2 teaspoons lemon zest, lemon juice and salt. Spread apple slices over the bottom crust and pour the cream cheese mixture on top. Spread gently to cover apples. Crumble the remaining dough on top. Sprinkle with remaining almonds. Bake until topping and almonds are lightly browned, approximately 40 minutes. Allow the bars to cool in the pan on a wire rack until just warm. Remove from pan using the extra parchment as handles and set on the wire rack to finish cooling. Transfer, still on parchment, to a cutting board. Slide a long metal spatula between the bars and parchment to separate them. Slide the parchment from the bottom of the dessert. Cut into 16 equal sized squares and serve.","9x9 square baking pan",,187,"2017-10-30 23:17:25","1/4 cup cream cheese, softened"
188,44,"2017-10-30 23:17:25","Almond Cheesecake Apple Bars","The cheesecake ribbons through this tasty dessert giving it a smooth textured center that offsets the crunchy topping.","Heat oven to 350°. Cut a piece of parchment paper into a 9x14 rectangle and line a 9x9 baking pan with it, allowing the ends to extend over the edge. Butter the parchment paper and the sides of the pan that are exposed. Crust/Topping Set aside 2 tablespoons of flour in a small bowl. Whisk together the remaining 1 1/4 cups of flour and salt in a small bowl, set aside. In a large mixing bowl, beat the butter on medium speed until smooth. Add the cream cheese and almond extract, beat until smooth, scraping down the sides of the bowl as needed. Add 1/4 cup each of sugar and brown sugar and beat on medium speed until blended. Add the flour/salt mixture and 1/3 cup of almonds. Grate the zest one lemon. Reserve 2 teaspoons of the zest, add the rest to the mixture and beat on low just until the four is absorbed and the mixture starts to clump. Set aside 2/3 cup of dough in another bowl and press the remaining dough into the bottom of the 9x9 lined pan. Prick the dough all over with a fork. Bake until the crust is golden, especially around the edges, approximately 20 minutes. Remove from oven but leave the oven on. While the crust bakes, add 2 tablespoons of the reserved flour and 2 tablespoons each of sugar and brown sugar to the reserved dough. Mix with fingertips until combined and somewhat clumpy. Filling In a large mixing bowl, beat the cream cheese with an electric mixer. Add egg, beat until combined, scraping down the bowl as needed. Beat in 2 teaspoons lemon zest, lemon juice and salt. Spread apple slices over the bottom crust and pour the cream cheese mixture on top. Spread gently to cover apples. Crumble the remaining dough on top. Sprinkle with remaining almonds. Bake until topping and almonds are lightly browned, approximately 40 minutes. Allow the bars to cool in the pan on a wire rack until just warm. Remove from pan using the extra parchment as handles and set on the wire rack to finish cooling. Transfer, still on parchment, to a cutting board. Slide a long metal spatula between the bars and parchment to separate them. Slide the parchment from the bottom of the dessert. Cut into 16 equal sized squares and serve.","9x9 square baking pan",,188,"2017-10-30 23:17:25","1/4 teaspoon pure almond extract"
189,44,"2017-10-30 23:17:25","Almond Cheesecake Apple Bars","The cheesecake ribbons through this tasty dessert giving it a smooth textured center that offsets the crunchy topping.","Heat oven to 350°. Cut a piece of parchment paper into a 9x14 rectangle and line a 9x9 baking pan with it, allowing the ends to extend over the edge. Butter the parchment paper and the sides of the pan that are exposed. Crust/Topping Set aside 2 tablespoons of flour in a small bowl. Whisk together the remaining 1 1/4 cups of flour and salt in a small bowl, set aside. In a large mixing bowl, beat the butter on medium speed until smooth. Add the cream cheese and almond extract, beat until smooth, scraping down the sides of the bowl as needed. Add 1/4 cup each of sugar and brown sugar and beat on medium speed until blended. Add the flour/salt mixture and 1/3 cup of almonds. Grate the zest one lemon. Reserve 2 teaspoons of the zest, add the rest to the mixture and beat on low just until the four is absorbed and the mixture starts to clump. Set aside 2/3 cup of dough in another bowl and press the remaining dough into the bottom of the 9x9 lined pan. Prick the dough all over with a fork. Bake until the crust is golden, especially around the edges, approximately 20 minutes. Remove from oven but leave the oven on. While the crust bakes, add 2 tablespoons of the reserved flour and 2 tablespoons each of sugar and brown sugar to the reserved dough. Mix with fingertips until combined and somewhat clumpy. Filling In a large mixing bowl, beat the cream cheese with an electric mixer. Add egg, beat until combined, scraping down the bowl as needed. Beat in 2 teaspoons lemon zest, lemon juice and salt. Spread apple slices over the bottom crust and pour the cream cheese mixture on top. Spread gently to cover apples. Crumble the remaining dough on top. Sprinkle with remaining almonds. Bake until topping and almonds are lightly browned, approximately 40 minutes. Allow the bars to cool in the pan on a wire rack until just warm. Remove from pan using the extra parchment as handles and set on the wire rack to finish cooling. Transfer, still on parchment, to a cutting board. Slide a long metal spatula between the bars and parchment to separate them. Slide the parchment from the bottom of the dessert. Cut into 16 equal sized squares and serve.","9x9 square baking pan",,189,"2017-10-30 23:17:25","1/4 cup plus 2 tablespoons sugar"
190,44,"2017-10-30 23:17:25","Almond Cheesecake Apple Bars","The cheesecake ribbons through this tasty dessert giving it a smooth textured center that offsets the crunchy topping.","Heat oven to 350°. Cut a piece of parchment paper into a 9x14 rectangle and line a 9x9 baking pan with it, allowing the ends to extend over the edge. Butter the parchment paper and the sides of the pan that are exposed. Crust/Topping Set aside 2 tablespoons of flour in a small bowl. Whisk together the remaining 1 1/4 cups of flour and salt in a small bowl, set aside. In a large mixing bowl, beat the butter on medium speed until smooth. Add the cream cheese and almond extract, beat until smooth, scraping down the sides of the bowl as needed. Add 1/4 cup each of sugar and brown sugar and beat on medium speed until blended. Add the flour/salt mixture and 1/3 cup of almonds. Grate the zest one lemon. Reserve 2 teaspoons of the zest, add the rest to the mixture and beat on low just until the four is absorbed and the mixture starts to clump. Set aside 2/3 cup of dough in another bowl and press the remaining dough into the bottom of the 9x9 lined pan. Prick the dough all over with a fork. Bake until the crust is golden, especially around the edges, approximately 20 minutes. Remove from oven but leave the oven on. While the crust bakes, add 2 tablespoons of the reserved flour and 2 tablespoons each of sugar and brown sugar to the reserved dough. Mix with fingertips until combined and somewhat clumpy. Filling In a large mixing bowl, beat the cream cheese with an electric mixer. Add egg, beat until combined, scraping down the bowl as needed. Beat in 2 teaspoons lemon zest, lemon juice and salt. Spread apple slices over the bottom crust and pour the cream cheese mixture on top. Spread gently to cover apples. Crumble the remaining dough on top. Sprinkle with remaining almonds. Bake until topping and almonds are lightly browned, approximately 40 minutes. Allow the bars to cool in the pan on a wire rack until just warm. Remove from pan using the extra parchment as handles and set on the wire rack to finish cooling. Transfer, still on parchment, to a cutting board. Slide a long metal spatula between the bars and parchment to separate them. Slide the parchment from the bottom of the dessert. Cut into 16 equal sized squares and serve.","9x9 square baking pan",,190,"2017-10-30 23:17:25","1/4 cup plus 2 tablespoons brown sugar"
191,44,"2017-10-30 23:17:25","Almond Cheesecake Apple Bars","The cheesecake ribbons through this tasty dessert giving it a smooth textured center that offsets the crunchy topping.","Heat oven to 350°. Cut a piece of parchment paper into a 9x14 rectangle and line a 9x9 baking pan with it, allowing the ends to extend over the edge. Butter the parchment paper and the sides of the pan that are exposed. Crust/Topping Set aside 2 tablespoons of flour in a small bowl. Whisk together the remaining 1 1/4 cups of flour and salt in a small bowl, set aside. In a large mixing bowl, beat the butter on medium speed until smooth. Add the cream cheese and almond extract, beat until smooth, scraping down the sides of the bowl as needed. Add 1/4 cup each of sugar and brown sugar and beat on medium speed until blended. Add the flour/salt mixture and 1/3 cup of almonds. Grate the zest one lemon. Reserve 2 teaspoons of the zest, add the rest to the mixture and beat on low just until the four is absorbed and the mixture starts to clump. Set aside 2/3 cup of dough in another bowl and press the remaining dough into the bottom of the 9x9 lined pan. Prick the dough all over with a fork. Bake until the crust is golden, especially around the edges, approximately 20 minutes. Remove from oven but leave the oven on. While the crust bakes, add 2 tablespoons of the reserved flour and 2 tablespoons each of sugar and brown sugar to the reserved dough. Mix with fingertips until combined and somewhat clumpy. Filling In a large mixing bowl, beat the cream cheese with an electric mixer. Add egg, beat until combined, scraping down the bowl as needed. Beat in 2 teaspoons lemon zest, lemon juice and salt. Spread apple slices over the bottom crust and pour the cream cheese mixture on top. Spread gently to cover apples. Crumble the remaining dough on top. Sprinkle with remaining almonds. Bake until topping and almonds are lightly browned, approximately 40 minutes. Allow the bars to cool in the pan on a wire rack until just warm. Remove from pan using the extra parchment as handles and set on the wire rack to finish cooling. Transfer, still on parchment, to a cutting board. Slide a long metal spatula between the bars and parchment to separate them. Slide the parchment from the bottom of the dessert. Cut into 16 equal sized squares and serve.","9x9 square baking pan",,191,"2017-10-30 23:17:25","zest from one lemon"
192,44,"2017-10-30 23:17:25","Almond Cheesecake Apple Bars","The cheesecake ribbons through this tasty dessert giving it a smooth textured center that offsets the crunchy topping.","Heat oven to 350°. Cut a piece of parchment paper into a 9x14 rectangle and line a 9x9 baking pan with it, allowing the ends to extend over the edge. Butter the parchment paper and the sides of the pan that are exposed. Crust/Topping Set aside 2 tablespoons of flour in a small bowl. Whisk together the remaining 1 1/4 cups of flour and salt in a small bowl, set aside. In a large mixing bowl, beat the butter on medium speed until smooth. Add the cream cheese and almond extract, beat until smooth, scraping down the sides of the bowl as needed. Add 1/4 cup each of sugar and brown sugar and beat on medium speed until blended. Add the flour/salt mixture and 1/3 cup of almonds. Grate the zest one lemon. Reserve 2 teaspoons of the zest, add the rest to the mixture and beat on low just until the four is absorbed and the mixture starts to clump. Set aside 2/3 cup of dough in another bowl and press the remaining dough into the bottom of the 9x9 lined pan. Prick the dough all over with a fork. Bake until the crust is golden, especially around the edges, approximately 20 minutes. Remove from oven but leave the oven on. While the crust bakes, add 2 tablespoons of the reserved flour and 2 tablespoons each of sugar and brown sugar to the reserved dough. Mix with fingertips until combined and somewhat clumpy. Filling In a large mixing bowl, beat the cream cheese with an electric mixer. Add egg, beat until combined, scraping down the bowl as needed. Beat in 2 teaspoons lemon zest, lemon juice and salt. Spread apple slices over the bottom crust and pour the cream cheese mixture on top. Spread gently to cover apples. Crumble the remaining dough on top. Sprinkle with remaining almonds. Bake until topping and almonds are lightly browned, approximately 40 minutes. Allow the bars to cool in the pan on a wire rack until just warm. Remove from pan using the extra parchment as handles and set on the wire rack to finish cooling. Transfer, still on parchment, to a cutting board. Slide a long metal spatula between the bars and parchment to separate them. Slide the parchment from the bottom of the dessert. Cut into 16 equal sized squares and serve.","9x9 square baking pan",,192,"2017-10-30 23:17:25","3/4 cup slivered almond, coarsly chopped"
193,44,"2017-10-30 23:17:25","Almond Cheesecake Apple Bars","The cheesecake ribbons through this tasty dessert giving it a smooth textured center that offsets the crunchy topping.","Heat oven to 350°. Cut a piece of parchment paper into a 9x14 rectangle and line a 9x9 baking pan with it, allowing the ends to extend over the edge. Butter the parchment paper and the sides of the pan that are exposed. Crust/Topping Set aside 2 tablespoons of flour in a small bowl. Whisk together the remaining 1 1/4 cups of flour and salt in a small bowl, set aside. In a large mixing bowl, beat the butter on medium speed until smooth. Add the cream cheese and almond extract, beat until smooth, scraping down the sides of the bowl as needed. Add 1/4 cup each of sugar and brown sugar and beat on medium speed until blended. Add the flour/salt mixture and 1/3 cup of almonds. Grate the zest one lemon. Reserve 2 teaspoons of the zest, add the rest to the mixture and beat on low just until the four is absorbed and the mixture starts to clump. Set aside 2/3 cup of dough in another bowl and press the remaining dough into the bottom of the 9x9 lined pan. Prick the dough all over with a fork. Bake until the crust is golden, especially around the edges, approximately 20 minutes. Remove from oven but leave the oven on. While the crust bakes, add 2 tablespoons of the reserved flour and 2 tablespoons each of sugar and brown sugar to the reserved dough. Mix with fingertips until combined and somewhat clumpy. Filling In a large mixing bowl, beat the cream cheese with an electric mixer. Add egg, beat until combined, scraping down the bowl as needed. Beat in 2 teaspoons lemon zest, lemon juice and salt. Spread apple slices over the bottom crust and pour the cream cheese mixture on top. Spread gently to cover apples. Crumble the remaining dough on top. Sprinkle with remaining almonds. Bake until topping and almonds are lightly browned, approximately 40 minutes. Allow the bars to cool in the pan on a wire rack until just warm. Remove from pan using the extra parchment as handles and set on the wire rack to finish cooling. Transfer, still on parchment, to a cutting board. Slide a long metal spatula between the bars and parchment to separate them. Slide the parchment from the bottom of the dessert. Cut into 16 equal sized squares and serve.","9x9 square baking pan",,193,"2017-10-30 23:17:25",Filling
194,44,"2017-10-30 23:17:25","Almond Cheesecake Apple Bars","The cheesecake ribbons through this tasty dessert giving it a smooth textured center that offsets the crunchy topping.","Heat oven to 350°. Cut a piece of parchment paper into a 9x14 rectangle and line a 9x9 baking pan with it, allowing the ends to extend over the edge. Butter the parchment paper and the sides of the pan that are exposed. Crust/Topping Set aside 2 tablespoons of flour in a small bowl. Whisk together the remaining 1 1/4 cups of flour and salt in a small bowl, set aside. In a large mixing bowl, beat the butter on medium speed until smooth. Add the cream cheese and almond extract, beat until smooth, scraping down the sides of the bowl as needed. Add 1/4 cup each of sugar and brown sugar and beat on medium speed until blended. Add the flour/salt mixture and 1/3 cup of almonds. Grate the zest one lemon. Reserve 2 teaspoons of the zest, add the rest to the mixture and beat on low just until the four is absorbed and the mixture starts to clump. Set aside 2/3 cup of dough in another bowl and press the remaining dough into the bottom of the 9x9 lined pan. Prick the dough all over with a fork. Bake until the crust is golden, especially around the edges, approximately 20 minutes. Remove from oven but leave the oven on. While the crust bakes, add 2 tablespoons of the reserved flour and 2 tablespoons each of sugar and brown sugar to the reserved dough. Mix with fingertips until combined and somewhat clumpy. Filling In a large mixing bowl, beat the cream cheese with an electric mixer. Add egg, beat until combined, scraping down the bowl as needed. Beat in 2 teaspoons lemon zest, lemon juice and salt. Spread apple slices over the bottom crust and pour the cream cheese mixture on top. Spread gently to cover apples. Crumble the remaining dough on top. Sprinkle with remaining almonds. Bake until topping and almonds are lightly browned, approximately 40 minutes. Allow the bars to cool in the pan on a wire rack until just warm. Remove from pan using the extra parchment as handles and set on the wire rack to finish cooling. Transfer, still on parchment, to a cutting board. Slide a long metal spatula between the bars and parchment to separate them. Slide the parchment from the bottom of the dessert. Cut into 16 equal sized squares and serve.","9x9 square baking pan",,194,"2017-10-30 23:17:25","1/2 cup cream cheese, softened"
195,44,"2017-10-30 23:17:25","Almond Cheesecake Apple Bars","The cheesecake ribbons through this tasty dessert giving it a smooth textured center that offsets the crunchy topping.","Heat oven to 350°. Cut a piece of parchment paper into a 9x14 rectangle and line a 9x9 baking pan with it, allowing the ends to extend over the edge. Butter the parchment paper and the sides of the pan that are exposed. Crust/Topping Set aside 2 tablespoons of flour in a small bowl. Whisk together the remaining 1 1/4 cups of flour and salt in a small bowl, set aside. In a large mixing bowl, beat the butter on medium speed until smooth. Add the cream cheese and almond extract, beat until smooth, scraping down the sides of the bowl as needed. Add 1/4 cup each of sugar and brown sugar and beat on medium speed until blended. Add the flour/salt mixture and 1/3 cup of almonds. Grate the zest one lemon. Reserve 2 teaspoons of the zest, add the rest to the mixture and beat on low just until the four is absorbed and the mixture starts to clump. Set aside 2/3 cup of dough in another bowl and press the remaining dough into the bottom of the 9x9 lined pan. Prick the dough all over with a fork. Bake until the crust is golden, especially around the edges, approximately 20 minutes. Remove from oven but leave the oven on. While the crust bakes, add 2 tablespoons of the reserved flour and 2 tablespoons each of sugar and brown sugar to the reserved dough. Mix with fingertips until combined and somewhat clumpy. Filling In a large mixing bowl, beat the cream cheese with an electric mixer. Add egg, beat until combined, scraping down the bowl as needed. Beat in 2 teaspoons lemon zest, lemon juice and salt. Spread apple slices over the bottom crust and pour the cream cheese mixture on top. Spread gently to cover apples. Crumble the remaining dough on top. Sprinkle with remaining almonds. Bake until topping and almonds are lightly browned, approximately 40 minutes. Allow the bars to cool in the pan on a wire rack until just warm. Remove from pan using the extra parchment as handles and set on the wire rack to finish cooling. Transfer, still on parchment, to a cutting board. Slide a long metal spatula between the bars and parchment to separate them. Slide the parchment from the bottom of the dessert. Cut into 16 equal sized squares and serve.","9x9 square baking pan",,195,"2017-10-30 23:17:25","1/2 cup sugar"
196,44,"2017-10-30 23:17:25","Almond Cheesecake Apple Bars","The cheesecake ribbons through this tasty dessert giving it a smooth textured center that offsets the crunchy topping.","Heat oven to 350°. Cut a piece of parchment paper into a 9x14 rectangle and line a 9x9 baking pan with it, allowing the ends to extend over the edge. Butter the parchment paper and the sides of the pan that are exposed. Crust/Topping Set aside 2 tablespoons of flour in a small bowl. Whisk together the remaining 1 1/4 cups of flour and salt in a small bowl, set aside. In a large mixing bowl, beat the butter on medium speed until smooth. Add the cream cheese and almond extract, beat until smooth, scraping down the sides of the bowl as needed. Add 1/4 cup each of sugar and brown sugar and beat on medium speed until blended. Add the flour/salt mixture and 1/3 cup of almonds. Grate the zest one lemon. Reserve 2 teaspoons of the zest, add the rest to the mixture and beat on low just until the four is absorbed and the mixture starts to clump. Set aside 2/3 cup of dough in another bowl and press the remaining dough into the bottom of the 9x9 lined pan. Prick the dough all over with a fork. Bake until the crust is golden, especially around the edges, approximately 20 minutes. Remove from oven but leave the oven on. While the crust bakes, add 2 tablespoons of the reserved flour and 2 tablespoons each of sugar and brown sugar to the reserved dough. Mix with fingertips until combined and somewhat clumpy. Filling In a large mixing bowl, beat the cream cheese with an electric mixer. Add egg, beat until combined, scraping down the bowl as needed. Beat in 2 teaspoons lemon zest, lemon juice and salt. Spread apple slices over the bottom crust and pour the cream cheese mixture on top. Spread gently to cover apples. Crumble the remaining dough on top. Sprinkle with remaining almonds. Bake until topping and almonds are lightly browned, approximately 40 minutes. Allow the bars to cool in the pan on a wire rack until just warm. Remove from pan using the extra parchment as handles and set on the wire rack to finish cooling. Transfer, still on parchment, to a cutting board. Slide a long metal spatula between the bars and parchment to separate them. Slide the parchment from the bottom of the dessert. Cut into 16 equal sized squares and serve.","9x9 square baking pan",,196,"2017-10-30 23:17:25","1 large egg"
197,44,"2017-10-30 23:17:25","Almond Cheesecake Apple Bars","The cheesecake ribbons through this tasty dessert giving it a smooth textured center that offsets the crunchy topping.","Heat oven to 350°. Cut a piece of parchment paper into a 9x14 rectangle and line a 9x9 baking pan with it, allowing the ends to extend over the edge. Butter the parchment paper and the sides of the pan that are exposed. Crust/Topping Set aside 2 tablespoons of flour in a small bowl. Whisk together the remaining 1 1/4 cups of flour and salt in a small bowl, set aside. In a large mixing bowl, beat the butter on medium speed until smooth. Add the cream cheese and almond extract, beat until smooth, scraping down the sides of the bowl as needed. Add 1/4 cup each of sugar and brown sugar and beat on medium speed until blended. Add the flour/salt mixture and 1/3 cup of almonds. Grate the zest one lemon. Reserve 2 teaspoons of the zest, add the rest to the mixture and beat on low just until the four is absorbed and the mixture starts to clump. Set aside 2/3 cup of dough in another bowl and press the remaining dough into the bottom of the 9x9 lined pan. Prick the dough all over with a fork. Bake until the crust is golden, especially around the edges, approximately 20 minutes. Remove from oven but leave the oven on. While the crust bakes, add 2 tablespoons of the reserved flour and 2 tablespoons each of sugar and brown sugar to the reserved dough. Mix with fingertips until combined and somewhat clumpy. Filling In a large mixing bowl, beat the cream cheese with an electric mixer. Add egg, beat until combined, scraping down the bowl as needed. Beat in 2 teaspoons lemon zest, lemon juice and salt. Spread apple slices over the bottom crust and pour the cream cheese mixture on top. Spread gently to cover apples. Crumble the remaining dough on top. Sprinkle with remaining almonds. Bake until topping and almonds are lightly browned, approximately 40 minutes. Allow the bars to cool in the pan on a wire rack until just warm. Remove from pan using the extra parchment as handles and set on the wire rack to finish cooling. Transfer, still on parchment, to a cutting board. Slide a long metal spatula between the bars and parchment to separate them. Slide the parchment from the bottom of the dessert. Cut into 16 equal sized squares and serve.","9x9 square baking pan",,197,"2017-10-30 23:17:25","2 teaspoons lemon zest"
198,44,"2017-10-30 23:17:25","Almond Cheesecake Apple Bars","The cheesecake ribbons through this tasty dessert giving it a smooth textured center that offsets the crunchy topping.","Heat oven to 350°. Cut a piece of parchment paper into a 9x14 rectangle and line a 9x9 baking pan with it, allowing the ends to extend over the edge. Butter the parchment paper and the sides of the pan that are exposed. Crust/Topping Set aside 2 tablespoons of flour in a small bowl. Whisk together the remaining 1 1/4 cups of flour and salt in a small bowl, set aside. In a large mixing bowl, beat the butter on medium speed until smooth. Add the cream cheese and almond extract, beat until smooth, scraping down the sides of the bowl as needed. Add 1/4 cup each of sugar and brown sugar and beat on medium speed until blended. Add the flour/salt mixture and 1/3 cup of almonds. Grate the zest one lemon. Reserve 2 teaspoons of the zest, add the rest to the mixture and beat on low just until the four is absorbed and the mixture starts to clump. Set aside 2/3 cup of dough in another bowl and press the remaining dough into the bottom of the 9x9 lined pan. Prick the dough all over with a fork. Bake until the crust is golden, especially around the edges, approximately 20 minutes. Remove from oven but leave the oven on. While the crust bakes, add 2 tablespoons of the reserved flour and 2 tablespoons each of sugar and brown sugar to the reserved dough. Mix with fingertips until combined and somewhat clumpy. Filling In a large mixing bowl, beat the cream cheese with an electric mixer. Add egg, beat until combined, scraping down the bowl as needed. Beat in 2 teaspoons lemon zest, lemon juice and salt. Spread apple slices over the bottom crust and pour the cream cheese mixture on top. Spread gently to cover apples. Crumble the remaining dough on top. Sprinkle with remaining almonds. Bake until topping and almonds are lightly browned, approximately 40 minutes. Allow the bars to cool in the pan on a wire rack until just warm. Remove from pan using the extra parchment as handles and set on the wire rack to finish cooling. Transfer, still on parchment, to a cutting board. Slide a long metal spatula between the bars and parchment to separate them. Slide the parchment from the bottom of the dessert. Cut into 16 equal sized squares and serve.","9x9 square baking pan",,198,"2017-10-30 23:17:25","1 tablespoon lemon juice"
199,44,"2017-10-30 23:17:25","Almond Cheesecake Apple Bars","The cheesecake ribbons through this tasty dessert giving it a smooth textured center that offsets the crunchy topping.","Heat oven to 350°. Cut a piece of parchment paper into a 9x14 rectangle and line a 9x9 baking pan with it, allowing the ends to extend over the edge. Butter the parchment paper and the sides of the pan that are exposed. Crust/Topping Set aside 2 tablespoons of flour in a small bowl. Whisk together the remaining 1 1/4 cups of flour and salt in a small bowl, set aside. In a large mixing bowl, beat the butter on medium speed until smooth. Add the cream cheese and almond extract, beat until smooth, scraping down the sides of the bowl as needed. Add 1/4 cup each of sugar and brown sugar and beat on medium speed until blended. Add the flour/salt mixture and 1/3 cup of almonds. Grate the zest one lemon. Reserve 2 teaspoons of the zest, add the rest to the mixture and beat on low just until the four is absorbed and the mixture starts to clump. Set aside 2/3 cup of dough in another bowl and press the remaining dough into the bottom of the 9x9 lined pan. Prick the dough all over with a fork. Bake until the crust is golden, especially around the edges, approximately 20 minutes. Remove from oven but leave the oven on. While the crust bakes, add 2 tablespoons of the reserved flour and 2 tablespoons each of sugar and brown sugar to the reserved dough. Mix with fingertips until combined and somewhat clumpy. Filling In a large mixing bowl, beat the cream cheese with an electric mixer. Add egg, beat until combined, scraping down the bowl as needed. Beat in 2 teaspoons lemon zest, lemon juice and salt. Spread apple slices over the bottom crust and pour the cream cheese mixture on top. Spread gently to cover apples. Crumble the remaining dough on top. Sprinkle with remaining almonds. Bake until topping and almonds are lightly browned, approximately 40 minutes. Allow the bars to cool in the pan on a wire rack until just warm. Remove from pan using the extra parchment as handles and set on the wire rack to finish cooling. Transfer, still on parchment, to a cutting board. Slide a long metal spatula between the bars and parchment to separate them. Slide the parchment from the bottom of the dessert. Cut into 16 equal sized squares and serve.","9x9 square baking pan",,199,"2017-10-30 23:17:25","pinch of salt"
200,44,"2017-10-30 23:17:25","Almond Cheesecake Apple Bars","The cheesecake ribbons through this tasty dessert giving it a smooth textured center that offsets the crunchy topping.","Heat oven to 350°. Cut a piece of parchment paper into a 9x14 rectangle and line a 9x9 baking pan with it, allowing the ends to extend over the edge. Butter the parchment paper and the sides of the pan that are exposed. Crust/Topping Set aside 2 tablespoons of flour in a small bowl. Whisk together the remaining 1 1/4 cups of flour and salt in a small bowl, set aside. In a large mixing bowl, beat the butter on medium speed until smooth. Add the cream cheese and almond extract, beat until smooth, scraping down the sides of the bowl as needed. Add 1/4 cup each of sugar and brown sugar and beat on medium speed until blended. Add the flour/salt mixture and 1/3 cup of almonds. Grate the zest one lemon. Reserve 2 teaspoons of the zest, add the rest to the mixture and beat on low just until the four is absorbed and the mixture starts to clump. Set aside 2/3 cup of dough in another bowl and press the remaining dough into the bottom of the 9x9 lined pan. Prick the dough all over with a fork. Bake until the crust is golden, especially around the edges, approximately 20 minutes. Remove from oven but leave the oven on. While the crust bakes, add 2 tablespoons of the reserved flour and 2 tablespoons each of sugar and brown sugar to the reserved dough. Mix with fingertips until combined and somewhat clumpy. Filling In a large mixing bowl, beat the cream cheese with an electric mixer. Add egg, beat until combined, scraping down the bowl as needed. Beat in 2 teaspoons lemon zest, lemon juice and salt. Spread apple slices over the bottom crust and pour the cream cheese mixture on top. Spread gently to cover apples. Crumble the remaining dough on top. Sprinkle with remaining almonds. Bake until topping and almonds are lightly browned, approximately 40 minutes. Allow the bars to cool in the pan on a wire rack until just warm. Remove from pan using the extra parchment as handles and set on the wire rack to finish cooling. Transfer, still on parchment, to a cutting board. Slide a long metal spatula between the bars and parchment to separate them. Slide the parchment from the bottom of the dessert. Cut into 16 equal sized squares and serve.","9x9 square baking pan",,200,"2017-10-30 23:17:25","1 pound or 2-3 medium apples - braeburn, gala or rome, peeled, cored and sliced thinly"