Caramel Apple Cheesecake Cookie Bars

I so love the feel and tastes of fall. Pumpkin, apples, soups, and apple cider...OK, I know that could have fit with the apples but it needed to be mentioned all by itself and as I am writing this I have decided that I will be making some as soon as I am finished here. Even better caramel apple cider, I know that most would have to disagree but I would go for anything caramel before anything chocolate. Sorry, back to Caramel Apple Cheesecake Cookie Bars (at least I was discussing the same flavors) As I mentioned I am in love with caramel so when I looked at the picture and read the title of this recipe from Picky Palate I had to give it a try. Just in case you are on the fence about making them go to her website her picture is so much better then mine and you will understand my desire to make them. As I was reading the recipe and the name(hello! that is one long name) I was thinking is there possibly anything else that could have been put into this recipe:) But, how could I leave anthing out they are all on my favorite list, so...I went with it all. It was a little on the expensive end considering all of the ingredents but it was worth the spurge. I did makes a few changes though. Being budget minded I was not going to buy a $3 box of cereal to use in one recipe so I went with something that I knew would be eaten, just used caramel sauce because well that is a staple in my fridge, and added some apple pie spice to make sure all of the different ingredients came together.

adapted from Picky Plate
3 Tablespoons melted butter
3 Cups Cinnamon Life Cereal, ground in food processor
1 Roll Pillsbury Sugar Cookie, divided into 2 equal parts
8 oz softened cream cheese
1/4 Cup sugar
1 tsp vanilla
1 tsp Apple Pie spice
21 oz can apple pie filling
1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed Caramel Sauce

1. Preheat oven to 350 degrees F. Combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray. Bake for 10 minutes then remove from oven. Crumble half of the cookie dough over partially baked crust.
2. Place cream cheese, sugar and vanilla into a mixer; beat until smooth. Pour over crumbled cookie dough layer. Bake for 25 minutes then remove from over. Top with apple pie filling. Next top with remaining cookie dough, breaking off into little pieces evenly over top and apple pie spice . Sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center. Let cool completely then cut into squares. Drizzle caramel over each bar. Refrigerate leftovers. I was in a hurry, as always and put them in the freezer. I would recomend the freezer idea, it made it much easier to cut them into bars.
9 squares

Black Bean Soup

I am so glad that it is cool outside. I love warm comfort food. Sorry the picture doesn't show the garnishes, I am working on not going to the grocery store everyday for one thing and come home with 10.
So even Brayden loves this soup. It is nice to get some hidden veggies in and Brayden actually clean the bowl.
Adapted from Healthy Cooking

1 PKG dried black beans
3 celery ribs, chopped
1 large onion, chopped
2 garlic cloves, minced
2 tsp. olive oil
½ tsp. thyme
1 tsp. Oregano
TBS taco seasoning
½ tsp salt
6 Cups reduced-sodium Chicken Broth
1 bay leaf
3 TBS lime juice
8 TBS reduced-fat sour cream
¼ C minced fresh cilantro
1 Can Fire Roasted Tomatoes
½ Can green chilies

Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid. ( I did not do this method and soaked them for 8 hours)
In a Dutch oven coated with cooking spray, saute the celery, carrots, onion and garlic in oil until vegetables are tender. Add the beans, tomatoes, green chilies, broth, thyme, salt, taco seasoning and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/4 hours or until beans are tender. Discard bay leaf. Cool slightly.
In a blender, cover and process soup in batches until smooth. Return to pan; heat though. Stir in lime juice. Garnish each serving with sour cream and cilantro.