My Katie was born on sunny August day. She was bald, had big blue eyes and rosebud lips and was content to just be in the world. As she grew up she was mellow, potty trained herself at 16 months (I had no idea that this was such a big deal until I had my second daughter who thought potty training was stupid), she ate anything and everything, loved to sleep and had silky blonde curls to go with those crystal blue eyes and an ever-present smile and giggle. I continue to thank God for blessing us with her.
Me and Katie
My First Mother's Day, 1989
She always had sophisticated taste - even as a baby. My brother was a commercial fisherman and would come home with boxes of King Crab. We have videos of Katie as a toddler sitting on the counter with her uncle feeding her hunk after hunk of crab. The minute she swallowed her mouth would open like a baby bird waiting for more. We swear she ate more than any of us and she kept asking for more saying "more it is nummy!" Her favorite fruit was kiwi and loved asparagus and her favorite dessert has always been a tie between ice cream and cheesecake. Let's just say the girl can put away some serious ice cream. :)
Katie's Senior Picture - 2006
She had the opportunity to travel to Vietnam for six weeks and then Trinidad and Tobago for four weeks while in college. I had to laugh when we looked at her pictures when she got home from these trips because many of them were of the foods she got to try and different meals they had. I guess I created a foodie - which makes me happy.
She loves to bake and cook now - but her friends and neighbors are the receipients of her goodies, instead of us. Even though she is from the Pacific Northwest, her heart is as big as Texas. She is always sending cookies and treats to friends overseas. She sees that as her way of letting them know she loves and supports them. You see, Katie is in the Army and many of her friends are deployed or stationed overseas right now.
Up until this point my family wasn't a military family so this is all new for us. She got involved in the ROTC program while in college and found she was really good fit in the Army. I would have lost a big bet if someone had told me my adorable, soft-spoken, skinny cheerleader would have not only joined the Army, but commissioned in as a 2nd Lt. I have always told her I would support anything she wanted to do, and this is no exception. She will be deploying, but not for a while. I am very proud of her and thrilled she enjoys what she is doing.
My Army Girl
After she graduated and commissioned, she went to her training in Virginia. She and her dad drove across the country so she would have her car for the four months she was there. I got to fly to Virgina and drive from Virginia to Texas with her in December. We got to find her an apartment, buy furniture and fun stuff at Ikea, get her apartment set up and explore the Ft. Hood area. It was so much fun. I am also glad she is so adaptable and loves Texas so much. I'm dying to get down there and eat some good Texas BBQ with her.
I could write about her all day. She is beautiful, funny, smart and kind. And I really miss her. So to honor the first of my little monkeys on her birthday I made Chocolate Chip Cheesecake Bars. I have made Katie a chocolate chip cheesecake for her birthday cake for years and years because that is what she asked for. I adapted the bar recipe from the Mrs. Fields Chocolate Chip Cheesecake recipe I have used forever. It is really creamy and delicious.
Katie's Birthday Chocolate Chip Cheesecake Bars
Preheat oven to 350.
1 Cup chocolate cookie crumbs (or see my hint below)
1-2 T melted butter
8 oz. Cream Cheese - softened
1/2 Cup White Sugar
1 Cup Sour Cream
2 Eggs
1 T Vanilla
1 Cup Chocolate Chips
Crust:
Hint: I was lazy and bought an already made chocolate cookie crust that was already formed in a pie pan, took the crumbs out and put them in a bowl, added a some melted butter and then pressed them in my pan. If you don't want to do this then grind cookies into fine crumbs using a blender or food processor, add butter and press into bottom of pan. I used an 11"x7" pan but a 9"x9" would work fine, too. Refrigerate while preparing filling.
Filling:
Beat cream cheese until smooth in a large bowl using an electric mixer. Blend in sugar and sour cream. Add eggs and vanilla, mixing until smooth.
Using a wooden spoon, stir in most of the chocolate chips. Pour filling into the crust-lined pan and smooth top. Sprinkle more chocolate chips on the top. Bake about 30 minutes. Turn oven off and leave bars in the oven for an hour to set. Remove from oven and chill in refrigerator until firm - 3 to 4 hours.
Unless you had a way to keep them cool, these wouldn't be the best bet for a picnic but they are perfect for about anything else. Especially for a special birthday girl named Katie. :)
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