Violets

violets

The kids and I were back in the woods yesterday and noticed that we have violets growing  out by the apple tree. I love violets, they remind me of my childhood.

 Where I grew up, there is a wooded area across from our house. One spring when I was a child, I was walking through a very thick and overgrown area of those woods and remember coming to a very large log. Crawling over it was quite the ordeal but once I had, I hopped down from the trunk of that fallen tree and noticed some violets growing on the ground around my feet. I carefully stepped over them so as not to crush them and then looked up…and froze.

For almost as far as I could see, there was a purple carpet of violets blanketing the floor of the woods. I was so in awe of the beauty spread out before me, I think I just stood there and stared at it for a couple of minutes.  To this day whenever I see a violet, I think about that spring day in the woods…

Today, I thought I’d share a recipe that I associate with my childhood. I clipped it out of a magazine many, many years ago. The news clipping is worn and tattered from age, but still I hold on to it and won’t part with it. Do you hold on to treasured recipe clippings too? Does the sight of a recipe clipping have just as many fond memories as eating the delicious result of that recipe?

This is a recipe for Butterscotch bars. It’s a goodie! I don’t think I have ever made these without at least one person asking for the recipe!

Happy Spring!

Butterscotch Bars

Into a heavy saucepan put:

      1 – 12 oz. package of butterscotch chips

      3/4 cup butter

Melt over low heat and stir together. When the chips have melted, take the pan off the heat and add:

      2 cups of graham cracker crumbs

Mix well and then press about half of the mixture into a greased 13×9 inch baking dish. Into a mixing bowl place:

      8 oz. softened cream cheese

      1 – 14 oz. can sweetened condensed milk

and beat until creamy. Then add:

      1 egg

      1 teas vanilla

Mix until light and fluffy. Pour over the crumb mixture and sprinkle with the remainder of the crumbs. Place into a 350 degree oven and bake for about 25 -30 minutes. Do not overbake. Cool at room temperature, then place in the refrigerator to completely cool down.  Refrigerate any leftovers.

Mini Lime Cheesecakes

lime cheesecake, cheesecakes, fresh fruit, fruit topped cheesecakes

I must have snow on my mind because I’m starting my blog again talking about snow! Does it seem like it has been a long winter? Wow, here in Minnesota we have broken records for snowfall this year. I love to watch it snow… I can hardly take my eyes off of it when it begins to fall. But now, here in Minnesota with snowfall breaking all records with 70 plus inches, I think I’ve seen enough of the beautiful serene white stuff! 🙂 

It’s funny because this year my husband has timed all the snowfalls just right so that he has had to shovel only once. Once in 70 inches!  Business trips, seminars and work have been there to help him escape all that shoveling! But that’s okay, if you had the chance to read one of my blogs around Christmas, I told how I gift-wrapped my scale and threw it under the Christmas tree for a gift to myself as a reminder of all the cookies consumed during the holidays ( as if my pants will let me forget, ha!) So all the driveway shoveling has been a blessing! 

With so much snow on my mind, it’s fun to think about things that are green! Since we won’t be seeing any green grass around here for a couple of months, I’ll set my mind on one of my other favorite green things – lime green cheesecake!

fresh fruit topped mini cheesecakes, mini cheesecakes, lime cheesecake

These little mini cheesecakes are so pretty for Spring, especially for Easter! Topped with different colors of fruit, it makes a beautiful presentation as well as a yummy one for just about any occasion!

They freeze beautifully too… Let them cool down, put them in an air tight container and then place them in the freezer. If you are taking the cupcake liners off before serving them,  place the cooled cupcakes in the refrigerator and then after they are cold,  peel off the  liners – doing it this way will make it much easier.

lime cheesecake, mini cheesecakes, lime, cheesecake

Mini Lime Cheesecakes

You will need:

      1 – 18.25 oz package of white or yellow cake mix

Measure out 1/2 cup of the dry mix and set aside. Place the rest of the cake mix into a large mixing bowl and then add:

      1 egg

      6 T very soft butter

Mix until crumbly. Place approximately 32 paper cupcake liners into cupcake pans and then spoon about 1 Tablespoon of the crumb mixture into each liner and lightly press down. Meanwhile, preheat oven to 300 degrees.

Then, place into a large mixing bowl:

      3 – 8 oz. packages of softened cream cheese

      1 can sweetened condensed milk

Beat this until creamy and then add:

      1/3 cup fresh lime juice

      1  1/2 T lime zest

      1 teas vanilla

      1/2 c of the dry cake mix

Beat until creamy and then add, one at a time and beating well after each one:

      3 eggs

Then if you wish, add:

      a couple drops of green food coloring

Mix well. Fill each cupcake liner with about 1 level ice cream scoop of the batter…being careful not to over fill them. Bake for about 25 minutes or until set. Do not overbake.  Let cool at room temperature then put in an airtight container and place  in the refrigerator to cool completely. Top with fresh fruit, mint sprigs and/or whipped cream. Enjoy!  

Gee, just heard our forecast for next week…Better get my shovel ready, we are in for another “big one”!