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Country Kitchen
December 2, 2005 Previous Recipe | Next Recipe
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POPPY SEED MUFFINS
VENA’S PINEAPPLE ORANGE SALAD
CROCK POT SUGARED PECANS
PUPPY CHOW
BOW TIE CHICKEN PASTA
OLD-FASHIONED IRISH POTATO CANDY
TRADITIONAL TREE CAKE
BLT BITES
CHICKEN BALL
PECAN PIE MUFFINS
CARAMEL CHEESECAKE BARS
MY MOMMA'S SWEET POTATO CASSEROLE
SPICY PECANS
HONEY-GLAZED POPCORN
BLACK FOREST TRUFFLE
SPINACH HAM CUPS
QUICK BEEF SPREAD
CHICHI’S HOT SPINACH DIP
GRANDMA ELLENBURG’S CANDIED SWEET POTATOES
LOADED BAKED POTATO SALAD
PUMPKIN ROLL
KEY LIME CAKE
CANDY BAR
SWEET GLAZED PECANS
HOLIDAY CHEESE BALL
MARINATED VEGETABLES
CARAMEL CHEESECAKE BARS

1 1/2 cup crushed vanilla wafers (about 50 wafers)
1 cup chopped pecans, divided
1/4 cup (1/2 stick) butter, melted
4 (8-ounce, each) packages, cream cheese, softened
1 cup sugar
1 cup sour cream
3 tablespoons flour
1 tablespoon vanilla
4 eggs
1/4 cup caramel topping

Preheat oven to 325 degrees. Line 9- by 13-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Mix wafer crumbs, 1/2 cup of the pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until needed.

Beat cream cheese and sugar into large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 45 minutes or until center is almost set.

Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Cut into 32 bars. Store leftover bars in refrigerator.
— Ginger Mullins
Commodity Department





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