Caramel Apple Cheesecake

Went to a cooking class and had this...you don't have to wait until the Fall to make it!

Caramel Apple Cheesecake

1/3 c. butter, room temperature

1 c. sugar, divided

4 eggs, room temperature

1 1/3 c. flour

1/2 c. sour cream

2 Granny Smith apples, peeled and chopped
1 t. cinnamon

1/2 c. caramel sauce, divided

2 - 8oz. pkgs. cream cheese, room temperature

2 T. flour

1/4 c. chopped pecans

Preheat oven to 400 degrees.

Cream butter and 1/3 c. sugar until light and fluffy. Beat in 1 egg; add 1 1/3 c. flour and mix well. Press dough in bottom of a 9-inch springform pan, and up sides as far and as evenly as possible. Bake 10 minutes and remove from oven. Reduce heat to 350 degrees.

Beat cream cheese and 1/3 c. sugar until creamy. Beat in 2 T. flour. Add remaining 3 eggs, one at a time, mixing well after each addition. Blend in sour cream by hand.

Toss apples in remaining 1/3 c. sugar and cinnamon. Stir apples into cream cheese mixture. Pour into crust. Swirl 1/4 c. caramel topping into cream cheese mixture. Bake 45 minutes. Turn off oven, and leave in oven for 1 hour - DO NOT open the oven. Loosen cake from rim and chill for 4 hours or overnight.

To serve, drizzle remaining caramel sauce on top and sprinkle with pecans.

Grilled Chicken Sandwich with Apricot Sauce

Delicious flavor! This recipe is from the PW: http://thepioneerwoman.com/cooking/2010/05/grilled-chicken-sandwich-with-apricot-sauce/

Change it up how you want - I omitted the red onion (just because I didn't have any, but will put it in next time), used a hearty whole wheat bread, and added a slice of Provolone cheese. This is a great hot summer night dinner, and it's super easy.

Grilled Chicken Sandwiches with Apricot Sauce (2 sandwiches)

2 boneless, skinless chicken breasts, pounded to even thickness

4 slices sourdough or other crusty bread

1 T. apricot preserves

1 T. mayo

1 T. dijon mustard

Baby spinach

Red onion, sliced thin

2 slices provolone or mozzarella

Season chicken breasts with salt and pepper. Drizzle with olive oil and grill until cooked through. Combine equal parts apricot preserves, dijon, and mayo. Spread sauce on all four pieces of bread. Top with chicken breast, baby spinach leaves, red onion slices, and cheese (optional). Drizzle pan with olive oil and brown on a panini grill, grill pan, or skillet (like a grilled cheese).