Thursday, July 21, 2011

Coconut Lime Sours

I was introduced to this tasty treat at Jeni Georgia's and loved the unique taste.  Kayla also tried these at the Georgia's and begged me to get the recipe.  We finally made them yummy!  This is the recipe courtesy of Bonnye Jolley.

2 cups flour
4 T. sugar
1/8 tsp. salt
1 stick, plus 2 1/2 T. margarine
4 eggs, beaten
1 cup almonds, chopped
2 cups light brown sugar, firmly packed
3 cups sweetened flaked coconut
1 1/2 cups powdered sugar
2 T. fresh lime juice
2 tsp. lime zest

Combine flour, sugar, and salt in a bowl.  Cut in margarine until mixture resembles coarse meal.  Press crust into ungreased 10 by 15 inch baking pan (I used 9 x 13).  Bake for 15 minutes or until golden brown.

Mix eggs, nuts, brown sugar, and coconut until well blended; spread over baked crust.

Bake an additional 15 - 20 minutes or until set.

While still warm, loosen the edges with a metal spatula.  Mix together the powdered sugar, lime juice, and zest with a fork.  Working quickly, spread the lime paste all over the top with a spatula while still warm.  Let cool to room temperature and cut into bars.

Friday, July 15, 2011

Mom's Best Macaroni Salad

Macaroni salad and I don't always get along. There are some amish macaroni salads that I like, but usually I skip this at a BBQ. Recently my mom tried this recipe and it is by far, the best macaroni salad to ever go into my mouth. I had seconds and was practically licking my plate. It probably has something to do with the sweetened condensed milk in the sauce, but everyone there agreed it was awesome. I'm sure this will be a frequent repeat in our house.


  • 16 ounces uncooked elbow macaroni
  • 4 carrots, shredded
  • 1 large red onion, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1 cup chopped celery
  • 2 cups mayonnaise
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup white sugar
  • 1/2 cup white vinegar
  • salt and pepper to taste


  1. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
  2. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.