Shelly's Recipe

CELEBRATION LIME CHEESECAKE BARS

Category: Bars

1 1/4 cups flour
1/3 cup sugar
7 tbsp butter, softened and cut into 1/2-inch pieces
1 egg yolk, beaten
1/3 cup flaked coconut, firmly packed
2 (8 oz) pkg cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 eggs
1/2 cup lime juice
Optional toppings: (Recipes follow)

Preheat oven to 400. In mixer, combine flour and sugar. Add butter and egg yolk; blend until combined. Mix in coconut.

Press dough into greased 13x9-inch glass baking dish. Bake 12 to 14 minutes or until crust is golden brown. Reduce temperature to 350.

Beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs; mix until just combined. Stir in lime juice. Pour batter over crust. With oven at 350, bake 17 to 22 minutes or until center is set. Cool. Cover and chill 2 hours. Serve with optional toppings. Store leftovers covered in refrigerator.

White Chocolate Glaze With Toasted Coconut And Pecans

1/4 cup butter, divided
1/2 cup flaked coconut
1/3 cup chopped pecans
1 1/4 cups white chocolate chips or vanilla chips
1/4 cup lime juice

In skillet, melt 1 tbsp butter. Add coconut and pecans; cook and stir until coconut is light brown. Remove from heat. Cool. In large bowl, combine chips, lime juice and remaining butter. Microwave on medium-high (80% power) 30 to 40 seconds. Mix until smooth. Pour glaze over bars, spreading evenly. Top with coconut mixture.

Mixed Fruit Salsa
1 mango, peeled, pitted and diced
1 cup chopped pineapple
1 cup diced strawberries
2 tbsp lemon juice
1/4 cup sugar

Mix all ingredients in bowl. Chill at least one hour. Stir before serving. Makes 2 1/2 cups

Quick Raspberry Sauce
2 (12 oz) pkg frozen raspberries, thawed
1/4 cup sugar
2 tbsp lemon juice
2 tbsp water

Combine all ingredients in food processor or blender and mix until smooth. Store covered in refrigerator. Makes 3 cups