Here's to National Cheesecake Day!

Happy National Cheesecake Day!  I had no idea!  Don't get me wrong, I am not complaining.  I love me some cheesecake.  The real heavy, can't handle but a sliver size slice, 'cause it's so rich kind of cheesecake!  In honor of this special day, no plain recipe will do.  How about combining two favorite desserts:  brownies and cheesecake?  The result is the recipe below.  Have a Happy Day!

**For best results, use a nonstick 9 inch springform pan**

(photo credit: AllRecipes)

Brownie Caramel Cheesecake Recipe

Ingredients
1 (9 ounce) package brownie mix (store brand is fine)
1 egg
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.

2. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.

3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.

4. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.

5. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

Let's Go To The Farmers' Market

Here in the central Virginia, we are fortunate to have a variety of farmers' markets in the area.  I grew up in rural NC and we had a vegetable garden every summer.  We had pear and apple trees, along with scuppernong grape vines. When the summer garden was done, my daddy would plant turnips, collards, gourds and winter squash.  My point is, I was very lucky to grow up eating fresh vegetables and fruits.  Mama taught me how to can, preserve and freeze everything.  Now that I technically live "in town", and don't have a garden, I love going to our farmers' market on the weekends.  

There is a great variety of all kinds of fruits and vegetables, all grown locally, and available at their freshest, with minimal to no processing.  Shopping at my farmers' market supports the local economy.  Some vendors have local honey,eggs, or jellies and preserves.  Most everything available at my farmers' market is cheaper than the grocery store.  There is also the added bonus of getting to know the folks who grow your food!  

If you are lucky enough to have or have access to a garden, I hope you enjoy everything it has to offer.  If you don't have a garden, try your local farmers' market one morning.  I bet you will be pleasantly surprised.

Inaugural Post

I created this blog to express how I really feel on any given day.  It is how I came up with the title of "the mixed bag".  Webster loosely defines a mixed bag as a collection of things; something that has both good and bad qualities or parts.  You will find photos, both mine and others, recipes for healthy and not so healthy food and drink.  I will also post illustrations, thoughts and artwork.  If this sounds interesting to you, I hope you will join me.  Thanks for reading!