Gooey Bars AKA Cheesecake Bars (Easy Peasy)




So my mother’s day was spent laying down, my allergies got the best of me and my eyes went berserk  I wear contact lenses and early morning Sunday I woke up with my right eye burning. I wanted to scratch my eye out. I thought I might have Pink Eye, but  later with both my eyes weeping, and my nose running I deduced it to Allergies.

My husband and daughter woke me up to breakfast and a cute painted picture from my daughter. 975781_10200728442829732_1188323299_n

I spent my night in a Benedryl induced haze and slept wonderfully. Today I felt woozy but I decided to make an effort to have a good day. The weather was cold, again. It’s spring in Germany, but you wouldn’t know if with the cold.

The Herbs I planted are coming up, parsley, dill and basil. The rosemary hasn’tpopped up yet. My husband said I buried the seeds too deep. Which I did, but three of them have come up. So there is still hope for the parsley. We identified the broccoli which was the ones that popped up in the small planters which we replanted. The Strawberries died. Hoping to see more progress if the sun ever comes out.

So today I decided to relive a good memory. My mom used to make these for us when my brother and I were younger.  I never really thought of them as cheesecake. But I guess they are. I hear that Paula Deen Has made them more known. I know they have been around for quite some time.

This recipe is Easy and it uses a Box cake Mix (But Trust me it is very good)

1 Box Yellow Cake Mix
3 Eggs
1/2 Cup Butter or Margarine (Melted)
1- 8 oz package of cream cheese (Softened)
1lb Powdered Sugar

2 Steps:
1 box yellow cake Mix ,Melted Butter and 1 egg , Mix it together (makes the crust for the bottom of your bar)

The Cake mix bottom

Flatten that on the bottom of a greased 9X13 inch pan. (It will rise so make sure its a cake pan)

Mix the cream cheese, 2 eggs and Powdered sugar together 4-5 minutes. Should be very creamy (no lumps)

Gooey Bars with Cream Cheese

Take that cream cheese mixture and spread over the yellow cake mix that you flattened in the pan. Smooth it out
Bake in a pre-heated oven at 350 degrees Fahrenheit
40 minutes.  If you want it to be sightly gooey pull it out a few minutes prior. if you want it to be chewy leave it in the full-time.


Allow to Cool Completely before cutting. It will be messy.

Also try adding assorted nuts, chips. Maybe even try a different flavor cake mix. There are many possibilities with this recipe.

Please Follow My Page on Facebook for more in-depth tips and advice for cooking.  Pesky Apron Strings Tips and Advice: 305706_363982030373893_261916439_n


Pesky Apron Strings Cooking Tips and Advice

I am trying to get more discussion going via Facebook. I have a Tips and Advice Page. I would absolutely love for more people to Like it and join in. Ask some questions and maybe add some of your own cooking experiences. The more people the better.

It’s not about the numbers. I just would like to see more activity. Please share a recipe, or if you want to know something, please ask.

I know many of you or the majority of you are on Facebook which Is why I am telling you about my page there. I usually talk about the same things on both pages. The reason I started blogging was because of the page, and the encouragement and questions from friends about food in general.


Gettin’ Tangled in those Apron Strings

Just to be clear, I started a blog a year ago, during a rather stressful and less happy time in my life. My husband was overseas serving in Afghanistan and I was left with our at the time 1-year-old daughter who was already going through her terrible twos.  So I ended up nixing the blog. Which I apologize to the few who did read it. My now 2 1/2 Year old Eyrie modeling and apron made by her great grandma

My now 2 1/2 Year old Eyrie modeling and apron made by her great grandma

I have recently had more time for myself to express my creativity. In other words put my damn Culinary Degree to good use. For me to continue to hone my skills that I learned in school I would like to offer my fellow bloggees (if that’s how you’re supposed to put it) a look into what I like to dabble in. The Culinary Arts. I attended what was the Texas Culinary Academy, which while I was attending got their Le Cordon Bleu Accreditation. So therefore I ended up at the Le Cordon Bleu College of Culinary Arts, graduating with an Associates in Applied Sciences: Culinary Arts.

I am always getting questions from friends and people I know about what to do with what vegetable, how long eggs can last in the fridge etc, this was when the thought came to me to start a Page on my Facebook to give assistance and advice as well as allow others to put in their two cents. Which would also help me in practicing said culinary skills as well as learn more about culinary delightful nom noms.

My Facebook page which is titled Apron Strings: Cooking Tips and Advice has 21 followers which the majority are my family and close friends. I would like to see it branch out to many more people interested in the same things I am . I love Food, the mechanics of it, the honing of it, the cooking and of course the Eating.

I was once a Picky eater, even with that I still loved cooking. My philosophy then was that I didn’t have to eat it to enjoy making it. Now In my lowly years of 24 and almost 25 in May. I have gotten to experience the world. Literally experience it. I was an exchange student in Germany when I was 16 for ten months with the Rotex (Rotary Club International).  I joined the army when I was 17 and became a military police soldier.  I deployed to Iraq in 2007, I turned 19 two months prior to deployment. I spent 9 months there during the surge. I then volunteered to go back to Germany to be an MP, which I in fact did for 10 months in 2008-2009.  I came back in the summer od 2009 to enroll in Culinary School. I did the fast track 15 month class. Which was get your 2 year degree in 15 months, more classes  in each period. Met my husband, got pregnant (no kidding, I didn’t think this girl was nuts as it is). We have been happily married since May of 2010.

2 Deployments down with my husband it’s been a hell of a ride. Thus I restate my point of this really long intro. Apron Strings Doesn’t matter how much I tie those darn things always getting caught in them. But I will always continue cooking no matter the distractions.  Please feel free to read my blog, comment, like me, dislike me etc.  Find my page on Facebook

Please chime in at any time with anything that interests you, or any questions you may have. If I don’t know the answer I will find you one, or find someone who can answer it for you. I have plenty of Cookbooks, Food Books, Websites to resource from.


Sorry for the long intro, please have a good one.