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I’m so happy you’re here. Pull up a chair, grab a cup of coffee, and stay awhile. This little corner of the internet is all about comforting recipes, vintage inspiration, family traditions, and simple joys from the kitchen and home. Whether you’re looking for an old-fashioned favorite, a bit of encouragement, or just a cozy place to visit, I hope you feel right at home here.
Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
INGREDIENTS
CRUST
2 cups crushed graham crackers
1 cup toasted coconut
1/2 cup butter, melted
1/4 cup granulated sugar1/4 teaspoon salt
FILLING
1 brick cream cheese, softened
1, 14 ounce can, condensed milk
1 teaspoon vanilla
1/4 cup lemon juice
1, 20 ounce can crushed pineapple, drained1 cup sweetened flaked coconut
TOPPING
2 cups toasted sweetened flaked coconut
STEP BY STEP INSTRUCTIONS
Combine crust ingredients together in a large bowl and stir well until the mixture resembles wet sand.
Press the crust mixture into a 9 x 13 pan that has been prepared with cooking oil spray.
Place pan with crust in the refrigerator while you prepare the filling.
Beat softened cream cheese with an electric mixer until light and fluffy.
Add sweetened condensed milk, vanilla and lemon juice and continue to beat until smooth creamy and somewhat thickened.
Add drained pineapple and flaked coconut and mix well.
Pour filling on top of the prepared crust and spread evenly.
Top with remaining toasted coconut.
Refrigerate for at least four hours or overnight before slicing and serving.
ENJOY!
No Bake
Pina Colada Squares
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