Chocolate Chip Cheesecake Bars

Elizabeth found a new recipe for us to try. It was yummy! Thanks Elizabeth! ~Pam

Oh goody it's the weekend!! =) That means bring out the sugar and see what you can make!! I decided to take a look into Mom's "MOMYS" cookbook to find a scrumptious dessert to try out. After a long look around all the chocolate, cream cheese, peanut butter, cool whip & all that good stuff.... but you probably get the idea... Mmmmm....... I decided to try out Chocolate Chip Cheesecake Bars!!!! =):) It was a good choice!(I halved the recipe since we didn't have enough of all the ingredients)
CRUST:
3/4 c. shortening
3/4 c. sugar
1/3 c. brown sugar ,packed. ( they always say packed but I never do it)
1 egg
1 1/2 tsp. Vanilla Extract
1 1/2 c. all purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 1/2 c. mini choc chips
3/4 c. pecans, chopped. ( didn't put these in since I'm not a fan of nuts.)

In a mixing bowl, cream shortening and sugars. Beat in egg and vanilla. Combine the flour, salt and baking soda; add to the creamed mixture and mix well. Fold in the chocolate chips and pecan. Set aside a third of the dough for topping. Press the remaining dough into a greased 9x13 baking pan. Bake at 350' for 8 minutes.

FILLING
2 (8oz.) pkgs. cream cheese, softened
3/4 c. sugar
2 eggs
1 tsp. vanilla extract

In a small bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; mix well. Spoon over crust. Drop teaspoonfuls of reserved dough over filling. Bake at 350' for 30 to 40min or until golden brown. Cool on wire rack. Cover and store in the refrigerator.

And remember! You're not eating this for the health this time, only for taste! ;) ENJOY!

Gardening in KY

Here is a switch. We are going from recipes to gardening. That is another helpful homemaking skill. I am not too skilled at it but I posted about it on my other blog with Mark's help. Go here to read about it:
http://www.homeschoolblogger.com/kyhillshome/667467/

Maybe we will have more recipes soon ~ Pam

More Mexican from Charity

Today's recipe is from Lydia's sister in law, Charity. I like easy recipes like this for busy days. This one sounds . Thanks for sharing Charity~ Pam

I saw you had a Mexican thing going so I thought I'd share this really easy recipe I got from Sherri. She made it for us after church one Sunday when Q and Lid and Logan and I went to their house to play Dutch Blitz! It's so yummy and easy. I make it when I'm going to be getting back to the house right at dinner time after I teach piano. Enjoy!

Taco Soup

1 can cream of corn
1 lb. of hamburger
2 cans of Hot Chili Beans
1 can of Rotel Tomatoes
1 pkg. of Taco Seasoning
1 pkg. Ranch Dip Mix
1 cup of water

You can combine it all in a pot and cook for 20 min. but is best if you leave it in a crockpot on low all day. Even better as leftovers the next day. Super Easy and very yummy and a little spicy! We like to garnish ours with sour cream, Frito corn chips, and lots of Colby Jack Cheese!

Homemade Tomato Soup

Thanks for sharing this recipe Susan. Sorry I have been so slack in posting recipes. I got behind when we were sick and now our computer is sick. ~ Pam

Yum! This is a great from-scratch version of tomato soup. We had ours served hot with some slices of bacon and grilled cheese sandwiches. Very scrumptious! My husband gave this a 5 out of 5 for soups, and he's sort of particular about his soups, so that's high praise. This has a more subtle tomato flavor than the regular tomato soup you'd buy in condensed form, which means I like it better. Definitely recommended! Also, it's very easy to make.

Tomato Soup

2 tablespoons butter
1/2 onion, chopped
3 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
dash of garlic powder, basil, oregano, thyme (or just use a teaspoon or so of Italian seasoning)
2 cups tomato juice
2 cups milk

Saute the onion in butter. Whisk in the flour, sugar, and salt. Season with assorted spices. Remove from heat. Stir in 2 cups tomato juice. Bring to boil, stirring constantly. Add 2 cups of milk. Return to heat, and heat to desired temperature, making sure not to scald.

Mom's Birthday

I took over Mom's blog ....Today is my Mom's birthday! =) I won't mention her age because she might not like it. =)

The last few weeks with all of us being sick and such, Mom has showed us all such a servant's heart. I've watched her get things for me while I didn't feel good, go out of her way to be a servant to all of us, and do it all so lovingly.

Also in the past few years as I have struggled with different things, and now as I struggle with trusting God and being content in Him, she so caringly has been there to pray for me, love me, and tell me things that will help in giving my life totally to Jesus Christ alone!

Recently God has shown me how blessed I am to have Pam True for my mother. =) PRAISE GOD!

Love in Jesus, Liz

Hoosier Pastries

Meg shared an old family recipe today. Sounds like it may be a secret recipe! Thanks for sharing Meg! ~Pam

This is a recipe from my childhood. Such memories! My friend Helen and I used to make them often when we were in junior high. I made them a few times when our kids were young, however Hannah doesn't remember them. :-/ Susan does though. So it's been a long time! I made them Friday, and they were exactly as I remembered. Joe and Hannah think they're delicious too. They're messy to make, but fun. And they're not the prettiest dessert, but I love 'em! Hannah googled Hoosier pastries and came up with nothing. So, I have no idea where this recipe came from, other than from my mom. I did grow up in Indiana, after all. ;-)

Hoosier Pastries

1 pkg dry yeast (2 1/4 t)

1/4 c warm water

1 T sugar, added to yeast/water mixture

3 c flour

1/4 c sugar

1/2 t salt

2 sticks butter

3 egg yolks

3 egg whites, whipped

1/4 t almond extract

1/2 t vanilla

3/4 c sugar

1/2 c finely chopped nuts (I use pecans)

For the dough, mix by hand or by mixer. Combine the yeast, warm water, and 1 T of sugar, and let it sit while you continue: Combine the 3 c flour, 1/4 c sugar, and salt. Add the butter and mix well. Add yolks and yeast mixture and blend well. Divide the dough in half, and roll one half out on a sugar-sprinkled board until it's about 9" x 18".

Make the filling: whip the egg whites until white and fluffy, and add the next 4 ingredients. Pour half the filling on the 9" x 18" dough, leaving an inch margin around edges. Roll up from the long side. Cut 3/4 inch slices (I use dental floss) and place each piece gooey side up on an ungreased cookie sheet. If any filling oozes out (and it will!), spoon it up and drop on the tops of the pastries. Space them like you would cookies: they rise a little. Do the same with the other half of the dough and the rest of the filling.

Bake at 325 for 15-20 minutes, until golden brown around edges. I think they taste best at room temperature, but warm is good too. Enjoy! :-)