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i has spent my whole lifes a cookin. i got a early start at it cuz i is the second oldest of nine - thats a big family to cook for. and growin up on a workin farm makes for everbuddy to has a mighty healthy appetite. after i married my man, everett, cookin was a bit easier on me since it was just the two of us and thats when my creativitee really started to kick into high gear. so much so that everett encouraged me to open myself up a diner. that was the funnest time ever to be had by any mortal soul. i kept at that diner thang even when the yung-uns begun to show up. now they is all growed n dear everett is long gone so i has learned in my old age how to cook on a smaller scale as a single wid-der woman. exceptin on wednesday nites - we all has a grate big church social pot luck supper afore bible study down there at the calvary community chapple n thats my chance to still cooks up a storm - it is jest sooo much fun.
my grate grandsun has been a buggin me for some time now to write down all these here recipes that i keeps in my head so that the family can remember me after i leave this earth. he has turned me onto this here blogg thang n now that i has got the hang of it all, i thinks it is a real awesome way to record down thangs.

here is a handy lil tip: y'all can CLICK on any of these here pictures to enlarge them n then ya can see more of the details . . . (n then hit the BACK ARROW in the upper left hand corner of the screen to return to the story). aint that jest somethang now!!!

Wednesday, April 2, 2003

pineapple key lime cheesecake bars


but i all ways hope for some leftovers
that i can has with a cup of coffee
the next morning for breakfast . . .

1-1/3 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup (1 stick) butter, softened
1/2 cup chopped macadamia nuts (or almonds or pecans or what ever ya likes best)

8 ounces cream cheese, at room temperature
1 cup powdered sugar
1 large egg
1/4 cup granulated sugar
8 ounce can crushed pineapple, drained
1/2 tsp vanilla extract
juice of 1 or 2 key limes
1/2 cup white chocolate chips
1/2 cup chopped macadamia nuts (or almonds or pecans or what ever ya likes best)
1 cup coconut

preheat oven to 350 degrees.

to make the cookie crust:
combine the flour n sugar n butter until mixture is crumbly.
fold in the
1/2 cup chopped macadamia nuts.
spread evenly into a 13 by 9 inch baking pan with raised sides.
press down until an 1/8 of an inch thick.
bake for 10 to 15 minutes or until edges are golden brown.

meanwhile, zest the key limes n set the zest aside for later on.

to make the filling:
in a large mixing bowl, beat the cream cheese n 1 cup of powdered sugar until ya get a frosting texture.
add the egg n
1/4 cup granulated sugar n crushed pineapple n vanilla extract n the juice of the key limes.
mix thoroughly.
fold in the
white chocolate chips n the remaining 1/2 cup chopped macadamia nuts.
pour n spread this mixture over the all ready baked cookie crust.
bake for an additional 10 minutes.

sprinkle the
coconut n key lime zest over the top of the filling.
bake for an additional 10 to 15 minutes or until filling is set n
coconut is beginning to lightly brown.

remove from oven.
let stand for 1 hour n cut into bars.

ifn ya has any leftovers, store tightly covered in the refrigerator.

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