summertime sunflower at Bethlehem's Music Fest












It’s sum, sum, summertime…
sittin’ on the swing
spittin’ out the seeds
swattin’ at the skeeters
puttin’ in the veggies
openin’ the winders
slamminin’ the screen door
barefoot toesies
pickin’ posies
sunburned nosies
wormin’ fish hooks
campin’ by brooks
family picnics

lightnin’ bugs in a jar 

flip flops
crew cuts

summer cicadas
lull me to slumber
sweet serenades
conducted by the masters
filled with water
the old Atlas jar
sets stage on
the front porch with
sweet black-eyed Susan’s
my sunshine in a bottle

this is all
I require


Standing at the kitchen door: ♥Tropical Pina Colada Cheesecake Bars♥

Standing at the kitchen door: ♥Tropical Pina Colada Cheesecake Bars♥.

Sunday, August 16, 2009
♥Tropical Pina Colada Cheesecake Bars♥

Quick, easy and fun to make. A great little treat to finish off a summer BBQ! I like these because I usually have all of the ingredients on hand. None are off-the-wall like so many recipes we think we’d love to make but would need to go out to purchase something that we’d use only once in a blue moon☺

1 cup graham cracker crumbs
2 tablespoons all-purpose flour
3 tablespoons sugar
1/2 teaspoon ground ginger
3 tablespoons butter, melted
1 tablespoon oil
1 tablespoon water
cooking spray
1 cup cottage cheese
1/2 cup sugar
1/4 cup (2 ounces) cream cheese, softened
1 1/2 tablespoons grated lemon rind
1 tablespoon lemon juice
1 tablespoon pineapple juice, reserved from canned pineapple

1/2 teaspoon vanilla extract
dash of salt
3 eggs, beaten
Remaining ingredients
1 cup canned pineapple tidbits, drained

1/4 cup unsweetened shredded coconut, toasted
Preheat oven to 350°.

To prepare crust, combine first 4 ingredients in a bowl. Add butter, oil, and 1 tablespoon water; toss well. Press mixture into the bottom of an 8-inch square baking pan coated with cooking spray. Bake at 350° for 10 minutes. Cool completely.

To prepare filling, combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and process until smooth. Add eggs, and process until blended. Spread cheese mixture over cooled crust. Bake at 350° for 33 minutes or until set. Cool for 10 minutes on a wire rack. Refrigerate for 2 hours or until thoroughly chilled. Top with pineapple and coconut. Cut into 16 bars.

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