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Mealtime Makeovers...Who doesn’t love it? PDF Print E-mail

Cheesecake. When I am having a stressful day I could eat a whole cheesecake by myself! Just between you and me I think I may have actually done it a time or two (or three).
When I was younger cheesecake came in three flavors that I can remember–plain, cherry and strawberry. Now you can get it in almost any flavor imaginable. Really, I have even tried rootbeer float cheesecake once! Who would have thought?
Now as much as I love cheesecake, I do not always enjoy the formality of it, i.e., having to use a plate and silverwear. So, the following recipe allows me the freedom to take my cheesecake on the road in the form of a bar. I have had this recipe for a long time. I think it was yet another one handed down from Grandma Irma. Enjoy your cheesecake–to go!.


Butterscotch Cheesecake Bars


6 oz. pkg. butterscotch chips
1/3 cup butter
2 cups graham cracker crumbs
1 cup chopped pecans
8 oz. pkg. low fat cream cheese
14 oz. can sweetened condensed milk
1 tsp. vanilla extract
1 egg beaten

Melt butterscotch chips and butter in a saucepan. Stir in cracker crumbs and pecans. Press 1/2 of mixture into an ungreased 9x13 baking pan. Beat cream cheese in a large bowl until fluffy. Stir in condensed milk. Add vanilla and egg. Mix well and pour over crumb mixture. Top with remaining crumb mixture. Bake at 350 degrees for 25-30 minutes. Chill until firm and cut into bars.