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Coated Butterscotch Cheesecake
Skinny Cooks


1 (12 oz.) package of butterscotch morsels
1/3 c. margarine
2 c. graham cracker crumbs
1 c. chopped pecans
1 (8 oz.) package Philadelphia Cream Cheese, softened
1 can Eagle Brand sweetened condensed milk
1 t. vanilla
1 egg


You can make the crust using your microwave if you wish. If you’re not a microwave user, just use a small pan on top of the stove. Melt the butterscotch morsels and the margarine. Stir in the graham cracker crumbs and the chopped pecans. Divide the mixture in half. Press half the crumb mixture into a greased baking dish to make the bottom crust.

Use a mixing bowl to make the filling. Beat the softened cream cheese really well.

Add the Eagle Brand, vanilla and egg. Beat all of this together very well. Pour on top of the crumb crust in your baking dish.

Sprinkle the rest of the crumb mixture over the top of the filling. Bake in a preheated oven set at 350 degrees for approximately 30 minutes. Make sure it’s done in the center. Let cool to room temperature before slicing and serving.

You may not have any leftovers but if you do, you can keep them in the refrigerator. I really like this served cold from the refrigerator and I think you will too. However, you can warm it up in the microwave to serve warm leftovers if you wish.

To get Dave Kessler’s book, Skinny Cooks Can’t Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374. Make checks out to Dave Kessler. Please do not send orders to Farm World.

This farm news was published in the May 3, 2006 issue of Farm World.