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Cheesecake Stuffed Strawberries & Spiced Pecan-Apple Salad

Cheesecake Stuffed Strawberries

1 pound large strawberries
8oz. block cream cheese – soft
3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling)
1 teaspoon vanilla extract (or use almond, lemon, etc.)
Graham cracker crumbs
Instructions:
Rinse strawberries and cut around the top of the strawberry.  Remove the top and clean out inside with a paring knife if necessary.  I found most of the strawberries already had a nice hollow center so that step was not necessary. If you want to stand your strawberries upright (like in the picture) slice a bit off the bottom. Once strawberries are prepped set aside.
Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. Add cream cheese mix to piping bag and fill strawberries.  Once strawberries are filled dip the top in graham cracker crumbs. 
You could also drizzle or dip strawberries in chocolate if desired.

Spiced Pecan-Apple Salad

1 2/3 cups pecan halves or pieces
3 tbsp butter
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 cup extra virgin olive oil
2 tbsp sherry wine or vinegar
1 tbsp Dijon-style mustard
1 large Red Delicious apple
2 tsp lemon juice
1 head red leaf lettuce, torn into bite size pieces
1 cup crumbled feta cheese (4 oz)
Cracked black pepper (optional)

Preheat oven to 350 degrees:

For pecans:  Line a 15x10x1 inch baking pan with foil.  In a microwave safe bowl, heat butter, cinnamon, salt and cayenne pepper until melted.  Add pecans to mixture and stir until all are coated; spread on baking pan; roast uncovered in oven for 10 – 15 minutes or until pecans are golden brown and aromatic.  Cool  and set aside.

For vinaigrette dressing:  in a screw-top jar; combine oil, vinegar and mustard.  Cover and shake well; set aside.

Core and chop the apple; place in a large bowl.  Sprinkle lemon juice over apple; stir gently to coat the pieces.  Add leaf lettuce and feta cheese to apple in bowl; toss to combine.

Shake the vinaigrette and drizzle over the salad; toss to coat.  Top with spiced pecans, and if you like, sprinkle with cracked black pepper.  Serve immediately.