Just checking in!

Hi Kay!!!  Thank you for the update of Tara.  I think of her often and wonder how she is.  Is she teaching?
And it is so good to see you here again!! You have been missed.

Hi Debbie!  She did some subbing this year.  Since her surgery ended up being on the very first day of school, we decided she should not apply for full time this year.  But now all the openings are coming out and she is applying up a storm.  PLEASE pray she gets a job!  Right now she's working two part-time jobs (during the summer).  But she really needs a job with benefits and decent pay.

Oh Kay...Tara is BEAUTIFUL!!!!  And the cake...well it is kinda purty too LOL.  I miss you lots.  Have an awesome week.  Love you!!!

Thanks Carmen! Love you too!

Hey Kay, miss you around here!
 Tara is beautiful and that cake looks delicious, when you get time I would love the recipie!

Hi Jan!  Here it is:

Low Carb New York Style Cheesecake
Crust:
1 cup finely chopped pecans
1 tsp. cinnamon
1 tblsp. splenda
3 tblsp. melted butter
Preheat oven to 325. Spray bottom of spring form pan with baker's secret or other baking spray.  Mix chopped nuts, cinnamon, splenda and butter together.  Press into bottom of pan and bake for 10 minutes.  Let cool.
Filling:
5  8 oz. blocks reduced fat cream cheese softened (do NOT use fat-free)
1 cup splenda
1 tblsp. vanilla extract
1 cup reduced fat sour cream
4 eggs

Keep oven heated at 325.  Using electric mixer, cream splenda and cream cheese together.  Add vanilla extract and sour cream.  Add in eggs, one at a time mixing well after each egg.  Pour into spring form pan and bake for 1 hour and 10 minutes.  Refrigerate at least 4 hours preferably overnight.  Serve with strawberries mixed with splenda, sugar free chocolate sundae syrup and/or light whipped cream..