Tuesday, March 8, 2011

Cherry Chip Cheesecake Bars - A Contest-Winning Recipe

PSALM 34:8 - O TASTE AND SEE THAT THE LORD IS GOOD!

I'm so honored and thrilled to be able to share with you my prize winnings from a recent dessert contest online at The Book Club Network!

I will share the winning recipe at the bottom of this post.  One of my all-time faves!!
Cherry Chip Cheesecake Bars.

I won a $100 gift card to a high-end kitchen store online - Chef's Resource - where they advertise 'tools for the serious home chef', and I also received two autographed books.... 

"Always the Baker and Never the Bride" is a humorous book written by Sandie Bicker. The other is a mystery - "Deadly Ties" - by Vicki Hinze.  I've been privileged to get emails from both these gals too.

I'm looking forward to reading both of these special gifts.

I decided I should get a 9" X 13" dish to bake the winning recipe in, so this is what I settled on...it is seriously gorgeous too!

It has glazed enamel on the inside and outside. I love that it has a gasket around the top so it fits tightly onto the bottom.  You can write on it with permanent marker and it washes off!  What a great feature!  It's also microwave, dishwasher and freezer safe. 

You can't beat that combination!

I'm loving it! in my red, white & blue kitchen!

I also chose this set of star shaped ramekins by Le Creuset suitable for baking. Oh what fun it will be to use them all year long, but especially for patriotic celebrations!


Adorable aren't they???? I'm soo tickled for them.




Now for the winning recipe! It has only 5 simple ingredients! And it's easy to make too.


(I made them in the new dish the day after it arrived....what fun!)


WARNING:  This is not a low sugar recipe. =)


CHERRY CHIP CHEESECAKE BARS


1-18 oz. pkg. cherry chip cake mix
1/2 cup butter, softened
2 - 8 ozs. pkg. cream cheese, softened
1 - 16 oz. tub cherry ready-to-spread frosting
3 eggs


Preheat oven to 325 degrees. Beat cake mix (dry) and butter in large bowl on low speed until crumbly; reserve 1 cup. Press remaining crumb mixture into the bottom of an ungreased 9" X 13" X 2" baking pan. Beat cream cheese and frosting in bowl together on medium speed until smooth. Beat in eggs and blend well. Pour over crust - sprinkle with remaining crumb mixture. Bake about 45 minutes or until set; cool completely. Cover and refrigerate at least 2 hours. Cut into bars (or small squares as they are rich)  - refrigerate any leftovers.


(My daughter-in-love, Kym, has made this recipe using cream cheese frosting and it was wonderful too!)


This recipe can be found in my cookbook- Recipes & Recollections from The Better Baker -
along with 299 other 'winning' recipes!


I won $100 from the national publication - American Profile - a few years ago - for an awesome butternut squash casserole. I've been told it tastes like dessert.  *-*


AP has published 6 of my recipes in their Hometown for the Holidays cookbook also.


These are some of the things that inspired me to put together my own cookbook.

(I was blessed to sell over 400 cookbooks from August - Dec 2010)


If you're interested in knowing more...click on the cover of my cookbook in the right sidebar.

You can find purchasing information there.


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