Cranberry Cream Cheese Bars...

It's Autumn.  Let's get started with the Season's Fair with this Sweet Treat.

• 2 cups all purpose flour
• 1 1/2 cups rolled oats
• 3/4 cup plus 1 tablespoon firmly packed brown sugar
• 1 cup (2 sticks) butter, softened
• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1/4 cup lemon juice
• 2 tablespoons cornstarch
• 1 (16 oz.) can whole berry cranberry sauce

1. HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
2. COMBINE flour, oats, 3/4 cup brown sugar and butter in large bowl until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture; press remainder firmly onto bottom of prepared pan.
3. BAKE 15 minutes.
4. BEAT cream cheese until fluffy in small bowl. Gradually beat in sweetened condensed milk until smooth; stir in lemon juice. Spread evenly over partially baked crust.
5. COMBINE remaining 1 tablespoon brown sugar and cornstarch in small bowl; stir in cranberry sauce. Spoon evenly over cream cheese layer. Top with reserved crumb mixture.
6. BAKE 40 minutes or until golden. Cool. Chill. Cut into bars.

Simple Hollandaise...

This is another one of those recipes which is so Simple, I hesitated to Post it.  But, alot of otherwise savvy cooks shy away from making it.  If your taking the time to make a fabulous Benedict or steaming garden-fresh Asparagus, try this instead of Knorr's Mix (my son's favorite, but NOT mine).

6 egg yolks

3 sticks butter, cubed (24 tbsp)

3–6 tsp lemon juice

Place the egg yolks in a heatproof glass bowl.
Heat the butter in a saucepan until foaming, then pour gradually onto the egg yolks, whisking all the time.
Add the lemon juice to taste, then pour into a heatproof measuring cup.
Keep the sauce warm while you are waiting to serve it.*

*Half-fill a saucepan with hot water from the kettle and place the cup of hollandaise in the saucepan to keep warm. When the water cools, just put the saucepan on a gentle heat, but do not let the water boil too long or the sauce will scramble. It will sit quite happily like this for a couple of hours.
Note: Ingredients can be divided to suit portions desired.

Toffee/Almond Apple Crisp...

A delicious "Apple Pie" for Autumn.  Perfect if Company's Coming or to finish off Lunch or Dinner.  Served with a Scoop of Vanilla Ice-Cream and a Squirt of Caramel Sauce...Yummie.

FOR THE FILLING:

• 12 eating apples, peeled, quartered, cored and cut into 3/4-in chunks
• 4 tbsp butter

FOR THE CRUMBLE:

• 3/4 c (6 oz) light brown sugar
• 4 oz ground almonds
• 2 3/4 c (12 oz) self-rising flour
• Finely grated zest of 2 lemons
• 10 tbsp butter, chopped or cubed 

FOR THE TOFFEE SAUCE:

• 3/4 c corn syrup
• 1 c plus 2 tbsp (9 oz) light brown sugar
• 8 tbsp (1 stick) butter
• 3/4 c light cream
• 2 tsp vanilla extract

Preheat the oven to 350°F (180°C). Put all the ingredients for the toffee sauce into a saucepan over a medium heat and boil for 2–3 minutes, stirring regularly until smooth. Set aside.
Next, make the crumble topping. Place the flour and lemon zest in a bowl and
rub in the butter, leaving it a little rough and uneven. Stir in the sugar and ground almonds. Place the crumble in the fridge until you are ready to use it.

Melt the 4 tablespoons butter in a wide saucepan or frying pan, add the chopped apples and toss on the heat for a few minutes until the apples start to soften.

Add 1/2 cup of the toffee sauce (about half; keep the rest for serving) and continue to simmer for a few minutes longer, until the apples are just cooked.

Pour into two 9-inch pie dishes. Sprinkle the crumble over the top and place in the preheated oven for 20–30 minutes, or until the crumble is light golden and the toffee sauce juices bubble up the sides. Serve warm with softly whipped cream and a jug of the remaining warm toffee sauce.

Simple Fried Pork Chops...

A simple recipe for a Southern Favorite.

• 4 (3/4 inch) thick pork chops
• 1 cup vegetable oil for frying
• 1/2 cup all-purpose flour
• 1/2 teaspoon seasoning salt, or to taste
• salt and pepper to taste

Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.
When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear