Cheesey Pecan Pie is the BEST Cheesecake

One of my favorite cheesecake recipes is the Cheesey Pecan Pie that I shared back in 2016. You can go directly to that post by clicking on the link highlighted in red. I have made it several times, but I always made it in a pre-made crust; however, this time I made my own crust and baked it in a springform pan, which made this turn out so much better than any of the times I baked it before. It was thick, creamy and delicious. I highly recommend buying one of these pans as you will not be disappointed. I bought the 9 inch size, but you can find them in smaller and larger sizes as well.

I also think it turned out better this time, not only because of the pan I used, but because I was baking in a full-size oven as compared to the oven in the RV. It is very hard to regulate the temperature in an RV oven. Although I baked many items in my RV oven, I am seeing a lot of my stuff turning out much better now that I am cooking in a regular size one.

Baking Pastry Like My Momma

Yesterday I spent a lot of time baking up some of my favorite desserts and pastries that I want to share with my readers. Baking has always been one of my favorite things. I’m sorry I can’t share this family recipe, but I can share how I made this and hope that I can entice you to want to bake something. Maybe something your mother or grandmother taught you to make years ago that you forgot about. I wish we could bring back more of these “traditions” from long ago years.

Growing up I saw my Mom bake a pastry dessert many times that was given to her by my paternal grandmother who died before I was born. This pastry originated from Austria where my grandmother was born many years ago. Baking like this is becoming a thing of the past, but I hope to keep doing this for as long as my hands will work. This time treasured pastry brings back so many memories of my childhood. I will never give the actual recipe out, but will share the steps involved and how it comes about. There may be recipes out there similar in one way or another to this pastry, but my family will never be able to accuse me of passing this one down to anyone outside the family.

There is only two recipes that I make that contain yeast, one is a biscuit recipe and the other is this one. I have always used the packets of yeast, but my Mom has started using the yeast from a jar and measuring out the amount needed. To begin you pour the yeast in a big bowl to which you will add water to dissolve. The key to dissolving the yeast is to not have the water too hot or too cold, but lukewarm to the touch. I do all of my mixing by hand as I like to feel the mixture.

In a pot on the stove, I added my butter, milk and sugar and heat until butter melts. You don’t want it to boil as it will scald the yeast and it will not do what it is supposed to do. As I removed this mixture from the stove, I added my beaten eggs.

When my mixture on the stove is just about ready to remove, I add my lukewarm water to my yeast and dissolve.

Once my yeast was dissolved, I added my mixture from the stove. This is hot and some people might prefer to use a spoon, but I still mix this by hand with my dissolved yeast.

Once I mixed it a little, I then started adding sifted flour. I continue to add flour until the mixture can be poured out onto a floured surface. At which point I kneaded the dough several times before adding to a bowl to rise.

When I poured the dough onto the counter I kneaded it a few times and then placed back into my mixing bowl that I cleaned out and placed a small amount of oil in. This is to keep it from sticking to the bowl as it rises.

When I added the dough to the greased bowl, I spread it around to get grease all over the dough.

At this point, I covered the bowl and put in a corner out of any drafts and let rise to at least twice its size. This process took several hours so I spent that in-between time baking cookies. Recipes that I will actually share in later posts.

A pastry always has a filling and this one is no different. The filling is made using beaten eggs whites, sugar, cinnamon and pecans that have either been put through a meat grinder or purchased as pecan meal from your local store. I have done both. This time I bought the pecan meal from the store.

Below is the separated eggs. I will share in a later post what I done with all those egg yolks. There was no way I was going to throw away good food.

To make egg whites stiff like a meringue on a pie, you have to beat them for a long time. Once they are beat to the desired stiffness I added sugar, mixed a little longer and then added my pecan meal. I ended up having to split my batch up as I had so many egg whites they were spilling over the side of my mixing bowl. An easy remedy was to mix half and then the other half, pouring all the mixed egg whites into a bigger bowl before adding the pecan meal.


Once the dough had risen to the desired height I was looking for, I floured my counter so I could roll the dough out to complete the pastry I was making.

In order to better work with dough I poured it onto the floured surface and then cut it in half. I put one half back into the bowl, covered it back up and placed to the side.

Now it was time to roll it out. I have had my wooden rolling pin for a very long time. To me it is the better type to roll dough out with. There is no certain way to roll out the dough. I just roll until it gets to the thickness I think is good.

Once the dough was rolled out, I added my filling and sprinkled sugar and cinnamon on top of it. At this point, you can either cut into strips, roll them up and bake OR you can roll the entire thing up like a jelly roll and put in loaf pans to rise again before baking. If you bake in loaf pans, you can slice it like bread once its baked. The down side to doing it like this is you have to wait for it to rise again which takes longer. However, if you cut into strips and roll them you can bake them right away.

This is what they looked like rolled up before I baked them.

Fill up a cookie sheet and place in the oven.

Fresh from the oven!

Once they come out of the oven, I sprinkle confectioners sugar over them. I also stored these in the freezer at which point when they come out I will sprinkle additional confectioner sugar as it just makes them better.

The more filling you add the more moist the inside is. This is what one looks like cut in half. Look at all that gooiness.

I hope to pass this “tradition” on to my girls, but in order to do that they will have to start showing some initiative that they want to learn how to do this as it is not a quick dessert to make, but it is so worth all the effort it takes.

A Trip to Florida During Quarantine

It has been months since I have seen my parents and children. My trip to Louisiana was canceled back in March due to COVID-19 and I was at the point that I needed a break from all the bullshit and was ready to take a trip. Because we live in our RV full-time we are able to take our house with us, so on Thursday, May 14th we headed to Florida. We only drove to the other side of Montgomery as we usually only drive around 4-5 hours before we stop. We don’t like doing 8-9 hour drives. We thought the worse roads we had ever been on were in Louisiana, but going through Birmingham about beat us to death. It hasn’t been that long since we drove through there, but the first time in several years since we drove with the RV attached. It makes a big difference. 

We stayed at the first park we stayed in back in 2015 when we began our RV journey the first time in full-time travel mode, Montgomery South RV Park. The park has expanded since 2015 as they have installed several more lots. It was nice to get a pull-through, which all their sites are and it was long enough that we didn’t have to unhook as we would be back on the road before 8:00 am Friday morning. We only drove about two exits before getting off on Exit 142 at Priester’s Pecans. I had ordered some pecans in the mail back in April, but my mom talked about wanting some, so I stopped to get her a 5 pound bag. It would have been cheaper to order online and have them shipped. Found out the sister runs the physical store while a brother runs the online shop and since they don’t get along too well, there is more competition to see who can make more money than they other.

Once we were back on interstate, it wasn’t long before we were pulling into my parents house, arriving around 11:00 am.  We only have electric hook up there, but our holding tanks hold the waste and we dump once we’re back on interstate in Alabama. Unfortunately only one daughter was able to join us and she only had 1 kid with her, but we made the most of our time together. On Friday night, we grilled steaks and had everybody over in the RV. I had to do a makeshift table to sit at, but we made it work. One thing I forgot about traveling in the RV is how much it takes to set up and take down each time you move it. I will have to get used to that again if we make too many more trips as it took a lot more time than I remember it taking to complete those tasks.

On Saturday, us girls went for a much needed pedicure while the guys worked on our A/C’s that are not functioning the way they should be. They needed some freon added and 1  of them needs a new mother board. Still having trouble finding the replacement part, but not giving up. We also went to Kohl’s to do some shopping and I’m happy to report that the clothes I bought fit perfectly when I got home. Due to COVID they won’t allow people to try on clothes, so I was taking a chance with all the weightloss as to what size to get. I picked this one correctly. After some shopping we ended up at Joe Patti Seafood to get some shrimp, not only for dinner, but also for me to put in my freezer for the future. Nothing better than fresh ocean shrimp. I also got the hubby some oysters, which he got to enjoy when we got back home.

We were supposed to split our return trip into Sunday and Monday, but we decided we would do the entire drive back on Sunday. I didn’t do any of the driving, but was extremely exhausted by the time we got home around 6:00 pm. It took a few tries to get the RV back in its spot, but without either of us killing each other, we got it done. 

Just about every time I am around my Florida child, she wants a photo shoot of either the family or the kids and this trip was no different. She only wanted pics of Madi done, which I was more than happy to do, as she is a gem to photograph and is changing and growing up so fast that I want to have the memories of her childhood as much as her Momma does, if not more. 

My 3 favorite poses are below. I can’t believe she is almost 7 years old. She is not a little baby anymore, instead she’s becoming a little girl who is growing up way too fast. She’ll be in second grade next year.

Roasted Pecan Recipe

One of my favorite things to eat growing up was pecans, which was probably due to the fact that my parents had a pecan orchard that we harvested each year. Mom use to make this recipe for us when we were kids and for all types of parties and weddings over the years.

Roasted Party Pecans

Course: Appetizer, Snack
Cuisine: American


  • 1 cup unsalted pecan halves
  • 1 Tbsp oil
  • 1 Tbsp Worcestershire sauce


  • Mix oil and Worcestershire sauce together. Toss pecan pieces in mixture.
  • Roast in a shallow baking pan at 275° for 30 minutes, stirring often.
  • Drain on paper towel, sprinkle with salt.