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Feels Good to be Back !

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Well, I had intended to put this up for Thanksgiving and then Christmas because we have so much to be thankful for and having David back home was the best Christmas gift . . . ever. While he is home, he is still taking treatments but doing much better. We are so thankful for everyone’s prayers and help . . . couldn’t have made it without you.

Life is not the same as before – but we are happy for each day and the small blessings it brings. I’ve learned to do a lot of things I didn’t think I’d have to do. But then life is a work in progress and we never know where it might lead us or what we might end up having to do. All we can do is ask for strength.

One thing that hasn’t changed is my cooking three meals a day. Still cooking. The recipe below is one I found online and made for the holidays. It was delicious . . . but too much for two people to eat. Ended up giving some away and freezing the rest. Might say that after defrosting, it was just as good as before.

Couple of notes: It took me about two hours to make – start to finish. And since we like the bourbon pecan pie, I added a tablespoon (or so) to the pecan filling layer.

Pecan Cheesecake Bars

Shortbread Bottom Layer

  • 1-1-2 cups all purpose flour
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup better (softened)
  • 1/2 cup finely chopped pecans

Cheesecake Layer

  • 2 (8 ounce) packaged cream cheese (softened)
  • 1/2 cup sugar
  • 1/2 cup milk
  • 2 teaspoon vanilla extract

Pecan Pie Layer

  • 3/4 cup firmly packed brown sugar
  • 1/2 cup light corn syrup
  • 1/3 cup butter (melted & cooled slightly)
  • 3 large eggs (lightly beaten)
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups pecans (whole or chopped)

Directions:

  1. Preheat oven to 350 degrees
  2. For the shortbread layer: In a medium bowl, combine the flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup chopped pecans. Press mixture evenly into bottom of a greased 9″ x 13″ baking pan. Bake for 10 minutes, remove from oven and cool for about 10 minutes.
  3. For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer, using a paddle attachment beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes, remove from oven and cool for about 10 minutes.
  4. For the pecan pie layer: In a medium bowl, combine the reemaining 3/4 cup brown sugar, corn syrup and melted butter. Gently stir in the lightly beaten eggs, salt and remaining 1/2 teaspoon vanilla extract (Add 1T bourbon if desired). Stir in 1-1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes or until center is set and pecan pie layer is a rich brown color.

Recipe courtesy Positively Splendid.

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