Sometimes you need a little splurge especially if you've converted to the fresh cooking exchange. Getting rid of all those boxed and frozen wasteland entrees is the first step.
The next step is to produce some homemade treats to satisfy that sweet tooth from time to time. You can bet they'll hit your palate with more vigor than a stiff-box friend.
This makes a small 8 x 8 side dish that won't break the calorie bank.
1 cup all-purpose flour
1/3 cup packed brown sugar
Dash kosher salt
1/2 cup cold butter, cubed
1/3 cup finely chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Dash salt
1 large egg, room temperature, lightly beaten
1 can cherry pie filling
Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans.
Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust.
Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.
Spread cherry pie filling over bars. Refrigerate until set, 8 hours or overnight.
Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.
The next step is to produce some homemade treats to satisfy that sweet tooth from time to time. You can bet they'll hit your palate with more vigor than a stiff-box friend.
This makes a small 8 x 8 side dish that won't break the calorie bank.
1 cup all-purpose flour
1/3 cup packed brown sugar
Dash kosher salt
1/2 cup cold butter, cubed
1/3 cup finely chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Dash salt
1 large egg, room temperature, lightly beaten
1 can cherry pie filling
Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans.
Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust.
Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.
Spread cherry pie filling over bars. Refrigerate until set, 8 hours or overnight.
Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.
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