Sunday, May 10, 2009

Happy Mother's Day!

I would like to take this opportunity to Thank my Mom for teaching me about life it is from her love that I learned to be the Mother I am today. The girls asked me to be a guest blogger today and I thought what do I have to say then I thought...The reason I am a Mother is because I fell in love with the most wonderful man, even though there are times I would love to beat him senseless I truely LOVE him with all my heart. It is because of him that we have 3 wonderfully caring, thoughtful and loving children (Holly, Jake & Heidi), and because of them I came up with 3 recipes that are a favorite of theirs: Northwest Cheesecake Supreme with Cherries, Chocolate Eclaire Dessert and probably the favorite of the three Chocolate Chocolate Chip Carmel Bars.

Jack's favorite is the cheesecake:

For the crust combine: 1 c. graham cracker crumbs
3 T. Sugar
3 T. Melted Butter
Press into the bottom of a 9" Springform Pan. Bake at 325* oven for 10 minutes.

While that bakes beat: 4-8 oz. packages of Softened Cream Cheese
1 c. of Sugar
3 T. Flour
Add: 4 Eggs (1 at a time mixing well after each is added)
Blend: 1 c. Sour Cream
1 T. Vanilla
1 21 oz. can of Cherry Pie Filling
Mix until smooth, pour over prepared crust. Bake at 450* for 10 minutes then reduce heat to 250* and bake for an additional 60 minutes. Loosen cake from rim of the pan, cool before removing rim. Chill, remove from bottom base, place of serving platter and top with cherries just before serving. You can use the pie filling of your choice. My sisters got me a cheesecake pan and recipe book on year for Christmas and this is Jack's favorite one. Enjoy!

Next the Chocolate Eclaire Dessert...

In a medium sized kettle bring to a boil: 1 c. Water
1/2 c. Butter
When butter is melted turn burner down to low Add: 1 c. Flour
stir until mixture forms a ball. Remove from heat, Add: 4 Eggs and mix.
Spread on a Greased 10 1/2" x 15" Jelly Roll pan. Bake at 400* for about 30 Minutes or until golden brown. Crust will bake lumpy thats ok! Cool.

Meanwhile Mix: Large Box of Pudding according to Package
Beat in: 1 8 oz. package of Softened Cream Cheese
Place pudding mixture on top of cooled crust.
Top with: 1 8 oz. Cool Whip and drizzle with Hersheys Syrup. Keep refrigerated. I got this recipe from my Sister-In-Law Cindy, turns out to be our son Jake's favorite. Yummy!

...and Lastly but the FAVORITE:

Chocolate Chocolate Chip Carmel Bars

Mix 1 German Chocolate Cake Mix with 1/2 c. Butter, add 1 Egg mix until mixture is crumbly Reserve 1 1/2 c. of crumb mixture, press remaining in a 9 x 13" ungreased cake pan. Bake at 350* for 10 minutes. Cool 10 minutes
Meanwhile heat 1/2 c. Butter, 1/2 c. Evaporated Milk and 1 14 oz. package of carmels over low heat until carmels are melted.
Pour Carmel mixture over cooled crust, sprinkle with 1/2 c. +/- Mini Chocolate Chips (use any type you have) and sprinkle reserved crumbs on top. Bake at 350* for 25-30 minutes. I found this on a cake mix box, probably the best thing I ever did guess what Holly and Heidi said about looking at recipes on the packages of the products we use is true . Cool and Enjoy!


Holly. said...

Again, Happy Mother's Day, Mom!! Thank you for joining us on our blog! And to the readers, you MUST make the chocolate caramel bars! They are

Nicole said...

Ok, these deserts sound like I would have the widest smile while eating them. BTW, You did a great job raising those kids of yours! :)

Barb said...

Thanks Nicole! They kinda made it easy for the most part.