I never thought I’d be so madly in love with frozen vegetables. Peas & carrots to be exact.
I cook with them often. Usually in casseroles and soups. But, last year I found a better use for them. Ice packs. Half marathon training has required me to I plaster my legs with bags of frozen vegetables 3 times a day (or more). I ran 8 miles on Monday and couldn’t sleep that night for the aches and leg twitches. But, thanks to my handy dandy ice packs I feel better and am ready for today’s run.
A huge advantage to training is that you can eat like a pig without feeling (too) guilty. I try to maintain a healthy diet but sometimes you just need some cheesecake. 🙂 Here is a recipe that my mom discovered many years ago and it has become one of our most requested treats for potlucks and parties. This is one of those delicious, fool-proof recipes that can be mixed and matched with all kinds of toppings. I prefer blueberries on mine, but caramel, strawberries, and chocolate are divine! You can also add some canned pumpkin and pumpkin pie spice for pumpkin cheesecake bars. The possibilities are endless with this recipe. Enjoy!
MOM’S CHEESECAKE BARS
2 cups flour
2/3 cups brown sugar
1 1/2 sticks margarine
1 lb. (16 oz.) cream cheese
1/2 cup sugar
1/4 cup milk
1/4 cup lemon juice
1 tsp. vanilla
1/2 tsp. lemon peel (optional)
1/4 cup chopped pecans (these are a MUST)
Stir together flour & brown sugar. Cut in margarine until mixture resembles fine crumbs. Set aside 1 cup of crumb mixture for topping. Press remaining mixture into bottom of ungreased casserole dish (I use a 3 quart pyrex).
Bake at 350 degrees for 15 minutes.
In separate bowl, beat cream cheese. Add sugar and beat until fluffy. Add egg, milk, juice, and vanilla. Mix well. Spread over baked layer.
Combine nuts and reserved topping crumbs. Sprinkle over top. Bake at 350 for 20-25 minutes.
Let cool, cut into bars, and enjoy!