With the exception of the good ole college days, this is the first school year I’ve truly been able to enjoy snow days. As a student I typically always enjoyed a break, but in the back of my mind I knew I had to make those days up. We rarely had more than a three day weekend for Easter, and most of the time we added a day or two on to the end of the year too. Last year, in Memphis we only had one…maaaaybe two snow days – nothing much. Now that I’m back in MO, the snow days are quickly adding up. Fortunately, Baby Dobson is due May 22nd, and since all of Macon’s holidays are guaranteed, I won’t be making up any at the end of this year! My apologies to the lucky ones who do get to make them up…
The Caramel-Pecan Cheesecake Pie turned out to be quite spectacular! I tried a small piece last night, and gave Wade a bite that turned into another small piece. Oops! Looks like we’ll be taking a chocolate pie to the staff luncheon today. By special request, here is the Cheesecake Pie recipe compliments of Michele Sadler.
Caramel-Pecan Cheesecake Pie
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 tsp. vanilla extract
1 9″ unbaked pastry shell
1-1/4 cup chopped pecans
1 cup caramel ice cream topping
-In a small bowl, beat the cream cheese, sugar, 1 egg, and vanilla until smooth. Spread into unbaked pastry shell. Sprinkle with pecans.
-In a separate small bowl, whisk remaining eggs. Then, gradually whisk in caramel topping until blended. Pour over pecans. Bake at 375 degrees for 35-40 minutes or until lighty browned. Loosely cover with foil after 20 minutes IF pie browns too quickly. Cool for one hour. Refrigerate for at least four hours before slicing.
-Wade and I thought adding chocolate to the mix would be splendiferous! Next time, I think we’ll try to pour hot fudge over the pecans before the caramel topping. Let me know if you try it out!
Recently, I’ve been prepping several wedding photos. I came across these two beauties over the weekend. What do you think?!