Authentic Compassion

Monday, July 18, 2011

Kitchen Decor Issue?

Our trusty Amana convection wall oven is currently a kitchen hazard - doesn't cook properly (or at all?) DH is working on the resolution of our problem . In the meantime - spice drawer on the floor and pan lids in drawer in dining area - even more confusing than my normal life here on Buhlaland. But it IS good my DH is so clever at repair. Even gooder (my blog my vocabulary!) - I can't bake anything - a good thing here on Buhlaland (the home of overindulgence in all food with butter and sugar)

Yes it is good on Buhlaland for our cholesterol, waisterol and fatterol I cannot make THESE right now - but nothing says YOU can't!

Mini Chip Cheesecake Bars


  • 1/4 cup shortening
  • ½ cup butter
  • 3/4 cup sugar
  • 1/3 cup packed brown sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1-1/2 cups miniature semisweet chocolate chips
  • 3/4 cup chopped nuts (pecans or walnuts)

  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract


  • In a large bowl, cream shortening and sugars until light and fluffy.
  • Beat in egg and vanilla. Combine the flour, salt and baking soda;
  • gradually add to the creamed mixture until blended. Fold in the
  • chocolate chips and pecans.
  • Set aside a third of the dough for topping. Press remaining dough
  • into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8
  • minutes.
  • Meanwhile, in a small bowl, beat cream cheese and sugar until smooth.
  • Beat in eggs and vanilla. Spoon over crust.
  • Drop teaspoonfuls of reserved dough over filling. Bake at 350°
  • for 35-40 minutes or until golden brown. Cool on a wire rack. Cover
  • and store in the refrigerator. Yield: 3 dozen.

1 comment:

Paula said...

Mmmm~ those sound yummy, Linda Sue! Thanks for sharing~ I'm always looking for new ways to satisfy a sweet tooth... *wink*
Hope you get the oven fixed!