Ooey Gooey Caramel Fudge Toffee Crunch Cheesecake


2 bars Philadelphia cream cheese (8 ounces each)
2 eggs at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
One pie crust (store bought, not the frozen one), baked until golden about 20 minutes.
Caramel sauce topping
Hot fudge sauce topping
Toffee Bar (Heath Bar or Skors bar) some broken in triangular pieces with a pizza cutter and the remainder chopped in small pieces

Cooking Instructions:
Beat eggs in mixer. Slowly add sugar. Mix well.
Add cream cheese a little bit at a time until nice and creamy. Add vanilla extract. Pour into baked crust.
Bake 1/2 hour in a 350 degree oven.
When cool, drizzle hot fudge sauce and caramel in pretty design over the top. Decorate with triangular pieces pushed slightly into cake. Decorate with chopped pieces of toffee bar on the top, sides and around the cake.
Refrigerate until ready to use!

“Everything BUT the Kitchen Sink” Salad

2 bags butter lettuce mix (washed)
1 English Cucumber, diced
1 yellow pepper, diced
1 box grape tomatoes, quartered
1 small red onion, diced
1 small ripe Bosc pear, diced
1/2 avocado, diced
handful toasted pumpkin seeds

1/4 cup red wine vinegar
1/4 olive oil
freshly ground black pepper
1 tsp sea salt
1/2 avocado, mashed

Place salad greens in large beautiful  bowl. Gently place other salad
ingredients in bowl.
Place all dressing ingredients in wide mouth jar with lid, and close lid
tightly. Shake contents. Pour over salad and serve with salad tongs.

Cooking Instructions:
no cooking required!

Other Tips/Notes:
use Haas avocado.

submitted by:
Cyndi Rand

Spinach and Lettuce Jeweled Salad

Shredded spinach
shredded lettuce
red pepper chopped
green pepper chopped
yellow pepper chopped
red onion chopped
english cucumber chopped
crushed caramalized almonds
toasted flaked almonds
toasted flaked sesame seeds
toasted pumpkin seeds
sliced avocado to decorate

1/4 cup oil
1/4 cup vinegar
1/4 cup sugar
1/4 cup soya sauce
1/4 cup sweet chilli sauce

Blend well and pour over just before serving


Cooking Instructions:
as instructed above

Other Tips/Notes:

submitted by:
sylvia kaplan

Mixed Greens with Creamy Goat Cheese and Pecans

12 oz. Combination of
Baby Arugula
Baby Romaine
Baby Spinach
(or just one of the above, or favorite green)

1/2 cup sliced Red Onion
2 Thinly sliced Persian cucumbers/pickles
1/2 cup Grape tomatoes cut in half
2 avocadoes sliced.
Creamy Israeli Goat cheese, Tnuva recommended, 1/2 of a 7 oz package, sliced
in circles.
Candied pecans…Emerald Brand or toast your own in a pan w sugar…(or any
candied nut, slivered almond, walnut etc…)
Optional, currants/craisins.

1/4 Cup Good Extra Virgin Olive Oil
1/3 Cup Balsamic Vinegar (can also use rice wine vinegar or red wine
2 TBSP garlic powder
4-5 tsp. sugar OR 2 packets(or more to taste) Sugar substitute, such as
equal or splenda
1 TBSP italian seasoning.
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Cooking Instructions:
Combine greens in a large platter style bowl, add rest of salad ingredients,
arranging cheese on periphery of platter.
Combine dressing ingerdients in a tight fitting jar, and shake well.
Dress before serving.

Other Tips/Notes:

submitted by:
Alisha Abboudi

Winter Butternut Squash Soup

3 med onions sliced
4 garlic cloves chopped
1 medium butternut squash peeled and chopped
1 lg sweet potatoe peeled and chopped
1 apple peeled and chopped
2 carrots peeled and chopped
3 tbsp olive oil
1 tsp curry
3 tbsp brown sugar
4 to 6 cups water
with 2 tbsp chicken soup mix or
4 to 6 cups chicken broth
salt, pepper to taste

Cooking Instructions:
Saute onions and garlic in olive oil add brown sugar and stir. Add squash, sweet potatoe, carrots, and apple to pot. Saute 3 min. add water or chicken broth to cover. Add seasonings, cumin, salt, pepper. Bring to boil and then simmer for 30 min till vegetables are all soft. Then cool and put through blender. Adjust seasonings. If too thick you can add soy milk to thin.

Other Tips/Notes:
Soup freezes well and can be made pareve with pareve chicken soup. Also good for pesach.

submitted by:
Linda Rubenstein (cook418@aol.com)