“So simple, yet so delicious. First off, to know my mother is to know that she can pretty much do the impossible— managing a family of 30 kids, grandkids and great grandkids simultaneously!

My mother, Elena, was born in Spain on a small farm in Ourense, a city in the northwestern region of Galicia, Spain to Aurrora and Manuel Sanchez. It was there where my grandmother Aurrora taught my mother the love of being in the kitchen and cooking for family.

Growing up in Central Florida, I also learned how to cook from my grandmother and mom. They would always have something in the oven, baking, roasting, making dishes handed down by my grandmother.

These “Chess Squares” are one of the first recipes that I can remember my mother made that wasn’t&rrsquo; something from Spain or family recipe. What she made, was easy, simple and “American” and I loved it! Warm, slightly sweet, and creamy I found them irresistible. It was the after school snack my siblings, friends and I would run home for hoping they would be on the kitchen counter. Thirty + years later, each time we visit, I know these will be waiting for us when we arrive. Now, only if I can convince my sister Julie not to get a head start before I arrive.

Thanks, Mom and Happy Mother’s Day!”

Mom's Chess Squares

1 – box yellow cake mix
4 – eggs
1 – stick butter or margarine
1 – box confectioner sugar
8 oz. cream cheese

1. Mix yellow cake mix, 1 egg, 1 stick of melted butter.
2. Pat in butter greased 9x11 metal pan.
3. In a bowl, combine 1 box of confectioners sugar, 3 eggs, cream cheese. Mix with electric mixer on low until smooth.
4. Pour on top of mixture in pan (#1).
5. Bake at 350 degrees for 45 minutes until light brown on top.
6. Let cool in pan completely before cutting into squares.

Jamie DeRosa's smile has not changed one bit. #TBT calls for a flashback to just one year ago at Tongue & Cheek's Kitchen Collab series with Chef Robert Irvine. Digest Miami was on the scene!