Works For Me Wednesday: Striking Gold

There are certain memories I have of my childhood.
Tragic, painful, memories.

Like the time my dad called the radio station on the day I turned 16 and dedicated a Birthday Shout-Out to me. Hellllooo??? MORTIFYING.

Or the time I made plans to sneak out of the house with my friends but my mom refused to go to bed that night all the while saying things like, "Hmmm...this is strange, Melissa. The Lord just won't let me go to bed tonight. Why do you think that is?"

Or the time I came home ravenous from school and decided the best afternoon snack I could give myself would be a fresh batch of fried shrimp. And set the kitchen completely on fire. (Still to this day I am undecided on what is more embarrassing...having firemen come out to check on your kitchen, or confessing it was due to your frying shrimp. And you're only 14.)

But then there were other memories. Good ones. Sweet ones.

Personally, I can't remember one of them right now.

But what I can remember is my mother's Texas Gold Bars.

Oh, my.

Now originally they were called Chess Bars. But somewhere along the Mason Dixon Line they were changed to Texas Gold Bars and this was the name that stuck in our house. I suggest you stick with this name, too. I mean, Chess Bars sounds good - don't get me wrong. But why call something Chess Bars when you can call it by the name God has given to his chosen land?

TEXAS. Home to...

The San Antonio Riverwalk

The Texas Stadium

The Grassy Knoll

And Tony Romo!

And now these bars.

Try them. You can thank me in the comments.

Texas Gold Bars

1 package yellow cake mix
2 sticks butter or margerine
4 eggs
1 8oz. package of cream cheese
1 pound confectioner's sugar

Mix together: cake mix, 1 stick of melted butter, 2 eggs. Spread in a 9x13 pan that you have sprayed with Pam.

Now mix together: 2 eggs, 1 stick of melted butter, powdered sugar and cream cheese. Spread over your first layer.

Bake uncovered at 350 degrees for 45-60 minutes of until golden brown. LET COOL COMPLETELY before you try to cut them. They are ooey-gooey and must cool, believe me. I've tried it.

P.S.
Please don't leave me a comment letting me know that you have tried this recipe and "although it was wonderful we always referred to them as Illinois Sweet Bars," "Reno Rich Bites," or "Grand Forks Grand Cake."

Nope. I just won't believe it. It's Texas Gold Bars, my lovelies, and I am obligated by God, man and Tony Romo to refer to them as such.

*Update: To my first 13 faithful readers this morning...DO NOT - I repeat - DO NOT just mix butter and eggs and spread over the first layer. (I have corrected my recipe.)This will render your Gold Bars useless, disgusting, and more fitting for a mid-morning brunch. And the last thing I would ever do is give you a recipe for a brunch. Yuck. My recipes are always more inclined to be eaten in the back of a dark, closet, while your kids run aimlessly through the house looking for mom.