Berry Margarita Cheesecake Squares

   ~Heavy sigh.  Yes, cheesecake is still on my mind......

     I saw this recipe in a magazine somewhere recently, and my heart STOPPED for a minute.  I absolutely LOVE a good margarita and I LOVE fresh berries in the summertime + I adore cheesecake.  This recipe combines the flavors of all three.  Shut. The. Door.  Heaven on Earth.

     Naturally, this is in my pile of must try recipes.  Please drop by and leave feedback if you try this or any of my posted recipes ~

    

Berry Margarita Cheesecake Squares

Crust

3/4 C (1 1/2 sticks) unsalted butter, at room temperature
1/3 C packed dark brown sugar
1/3 C granulated sugar
2 C all-purpose flour
1 C pecans, chopped (did I mention that I LOVE pecans too???  It just keeps gettin' better!)

Cheesecake Topping

2 pkgs. (8 oz. each) cream cheese, at room temperature
1/2 C granulated sugar
2 eggs
1 tsp. vanilla extract
2 Tbsp. tequila
1 Tbsp. lime juice
1 Tbsp. lime zest
1 Tbsp. cornstarch
1 C each blueberries, raspberries, sliced strawberries and blackberries (OR, as always, use whatever fruit YOU prefer)

Heat oven to 350 degrees.

Crust:  In a large bowl, beat butter 1 minute; add sugars and beat 3 minutes.  Beat in flour on low speed until just incorporated.  Beat in pecans.

Press mixture evenly over bottom of a 13" x 9" x 2" nonstick baking pan.  Bake at 350 for 10 minutes.  Cool slightly.

Cheesecake Topping:  In a large bowl, beat cream cheese and sugar 3 minutes.  Add eggs and vanilla and beat 2 minutes; beazt in tequila, lime juice and zest.  Beat in cornstarch.

Pour topping over crust.  Bake at 350 for 20-25 minutes, until set.  Cool slightly; refrigerate 1 hour. 

Cut into 20 squares (I promise I won't tell a soul if you make it 10 squares instead...lol) and refrigerate until serving.  to serve, trim off browned edges and top with berries. 

Makes 20 servings

Pecan-Toffee Brownies

     Brownies are always a hit with my husband and he prefers his with nuts.  You can omit them from this recipe, or swap out if you don't like pecans. 

     Also---think outside of the box ---scoop this mixture into cupcake liners and a muffin tin for a change!  Just watch the time---they obviously will NOT take an hour to bake.  I would the timer at 18 minutes and keep checking until a toothpick comes out clean.  Enjoy!!

Pecan-Toffee Brownies

2 (19.9 oz.) boxes chewy fudge brownie mix
4 large eggs
34 C vegetable oil
12 C water
1 (12-oz.) bag semiswet chocolate morsels
2 C chopped pecans
1 (8 oz.) bag toffee bits
Garnish:  Caramel ice-cream topping, chopped pecans

Preheat oven to 325 degrees.  Line a 15 x 11-inch baking dish with heavy-duty aluminum foil, allowing foil to extend over sides of pan.  Spray foil with nonstick baking spray with flour.  In a large bowl, combine brownie mix, eggs, oil and water; stirring until well blended.  Add chocolate morsels, pecans and toffee bits, stirring until combined.  Spread batter evenly into prepared pan.  Bake for 1 hours, or until a wooden pick inserted 1 inch from edge of pan comes out clean.  Cut into squares.  Drizzle with caramel ice-cream topping and chopped pecans, if desired.

Serves 12 to 16

Gingerbread Souffles

I hope everyone is enjoying a Winter Wonderland like we are......so beautiful!  We had a lovely Christmas, just the hubby and I. 

I had back surgery on Dec. 20th, so at this point I'm just past the one week mark of recovery.  It's going to take a full 6 weeks before I can lift anything more than 5lbs., but otherwise, I'm getting stronger every day~I can see and feel my progress.  With any luck, I'll be back walking those trails this Spring and/or Summer!

In the meantime, I'm spending a lot of time reading, catching up on movies I never got around to watching and just resting. 

Here's a nice dessert for this time of year:

Gingerbread Souffle

This impressive dessert isn't difficult, but do plan ahead.  Preheat the oven, and just before sitting down to dinner, pop the souffles in.  When done, serve them all puffed up and gorgeous!

1 C milk
1/2 C sugar
1/4 C all-purpose flour
1/4 tsp. salt
1/3 C molasses
2 Tbsp. butter, softened
2 tsp. pumpkin pie spice
1 tsp. ground ginger
2 tsp. vanilla extract
6 large eggs, separated
1/8 tsp. cream of tartar
Sweetened whipped cream, crushed gingersnaps

Preheat oven to 350 degrees.  Whisk together first 4 ingredients in a medium saucepan until smooth.
Bring to a boil over medium heat, whisking constantly.  Transfer mixture to a large bowl, and whisk in molasses and next 4 ingredients.  Cool 15 minutes.  Whisk in egg yolks.

Butter 10 (7 oz.) ramekins; sprinkle with sugar to coat, and shake out excess.

Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form.  Fold one-third of egg mixutre into milk mixture until well blendd.  Repeat twice with remaining egg white mixture.  Spoon batter into prepared ramekins, leaving 3/4-inch space at top of each.

Bake at 350 degrees for 25 minutes or until puffy and set.  Serve immediately with whipped cream and crushed gingersnaps.

Note:  You may also bake this in a 2-1/2 qt. souffle dish, if you don't have ramekins.  Bake 55-60 minutes or until pufy and set.

Makes 10 servings

Berry Popcicles

Here's a nice treat to help you stay cool! 
~Praying for all those affected by the drought this summer; Indiana's been particularly hard hit.

Here's hoping for cooler weather and much needed rain!

Berry Popcicles

Whisk together 1 1/3 C whole milk, 1 Tbsp. honey and 1/4 tsp. vanilla extract.
Evenly divide one 12-oz. package thawed and drained frozen mixed berries (or any frozen berry of your choice) into 10 ice pop molds OR paper cups (3 oz. each).
Pour milk mixture over berries.
Top molds with holders or insert wooden sticks into cups.  Freeze for 4-6 hours or until solid.

Coconut-Pecan Coffee Cake

Yes, I still have FALL on my mind......with Fall comes pecans, pumpkins and usually, MUCH cooler weather! 
Who doesn't love a good coffee cake?!  This one has a nice level of coconut flavor from the pudding mix. 

Coconut-Pecan Coffee Cake

1 pkg. (18 1/4 oz.) yellow cake mix
1 pkg. (3.4 oz.) instant coconut cream pudding mix
1 tsp. vanilla extract

Filling:

1/2 C chopped pecans
1/3 C sugar
1/2 tsp. ground cinnamon

Glaze:

1 C confectioners' sugar
1 to 2 Tbsp. milk
12 tsp. vanilla extract

Prepare cake mix batter according to package directions, adding pudding mix and vanilla; set aside.  combine the pecans, sugar and cinnamon in a small bowl.
Spread half the cake batter into a greased 13" x 9" baking pan.  Sprinkle with half of filling.  Top with remaining batter and filling.
Bake at 350 degrees for 34-38 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.  Combine the glaze ingredients in a small bowl until smooth.  Drizzle over warm coffee cake.

Serves 15

Pecan Bars

These triple digit temperatures and incessant drought have me longing for Fall.  Tuck this little recipe away for later.
~Sending cool breezes and blessings your way!

Pecan Bars


3/4 C butter, softened
3/4 C packed brown sugar
2 eggs
2 tsp. vanilla extract
1 pkg. (18 1/4 oz.) butter pecan cake mix
2 1/2 C quick-cooking oats

Filling

1 (14 oz.) can sweetened condensed milk
2 C milk chocolate chips
1 C butterscotch chips
1 Tbsp. butter
1 tsp. vanilla extract
1 1/2 C chopped pecans

Cream butter and brown sugar until light and fluffy in a large bowl.  Add eggs, on at a time, beating well after each addition.  Beat in vanilla.  Add cake mix just until blended.  Stir in oats.  Press 3 cups onto the bottom of a greased 13" x 9" baking pan.

Combine milk and chips in a large microwave-safe bowl.  Microwave, uncovered, on high for 2 minutes;stir.  Cook 1 to 2 1/2 minutes longer or until chips are melted, stirring every 30 seconds.  Stir in butter until melted, add vanilla.  Stir in pecans. Spread over crust.

Crumble remaining oat mixture; sprinkle over top.  Bake at 350 degrees for 20-25 minutes or until topping is golden brown.  Cool on a wire rack.  Cut into bars.  Store in an airtight container.

Makes 24 servings