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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 16 |
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I found this recipe last week in the Houston Chronicle. It was originally submitted by Audrey Earley of Sugarland, Texas. I made it this weekend and my whole family raved over it! Ingredients:
5 tablespoons butter, softened |
1/3 cup packed brown sugar |
1 cup all-purpose flour |
1/2 cup chopped pecans |
1/2 cup granulated sugar |
1 (8 ounce) package cream cheese, softened |
1 large egg |
2 tablespoons milk |
1 tablespoon fresh lemon juice |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°F.
2. Spray an 8-inch square baking pan with non-stick cooking spray, such as Pam.
3. For crust and topping, cream butter and brown sugar; Add flour and mix.
4. Stir in pecans.
5. Set aside 1 cup of mixture for topping.
6. Press remaining mixture into baking pan.
7. Bake for 12-15 minutes.
8. In a mixing bowl, blend granulated sugar and cream cheese until smooth.
9. Add egg, milk, lemon juice and vanilla extract; Beat well.
10. Spread cream cheese mixture over crust and sprinkle with reserved topping.
11. Return to oven and bake 25 minutes more.
12. Cool, then chill and cut into triangles or squares.
13. Keep refrigerated.
14. ~NOTE~Recipe can be doubled and baked in a 9X13-inch pan.
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