You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. But now she’s sharing some of them exclusively with GAC! Check back with us every Tuesday for a new recipe from Krystal.
To kick off our “Krystal Keith in the Kitchen” blog series, here’s a personal note from Krystal plus her recipe for German Chocolate Cheesecake Squares:
“This is a recipe that was handed down from my great-grandmother, whom we called Nannie,” says Krystal. “She was an incredible cook and when she passed away I was lucky enough to have inherited many of her handwritten recipes. You guys may know her as the supper-club owning ‘Clancy,’ who’s been mentioned in many songs written by my dad. She is one of the many inspirations I have for cooking and sharing recipes with family, friends and fans.
“With our family, every event to be celebrated was celebrated around the dinner table. My childhood was a big family feast. I often refer to us as one big bunch of cooks, food lovers and feast organizers. This recipe is incredibly rich and delicious. The cheesecake is so light and fluffy that the smooth creamy coconut pecan topping might as well be floating on a chocolate cloud. I hope you guys enjoy this little piece of my childhood!
1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 stick butter
8 oz cream cheese
14 oz can sweetened condensed milk
8 oz pkg sweet cooking chocolate, melted
1 Tbsp vanilla
Top with coconut pecan frosting
Preheat oven to 350 degrees. Combine crumbs, sugar and butter and press into the bottom of a 15×10 jelly roll pan (same as a baking sheet that is 1″ deep). In a large bowl beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add remaining ingredients, except topping mix, and pour into pan.
Bake for 20 minutes. Top with coconut pecan topping (see recipe below).
Coconut Pecan Frosting:
Feel free to opt for canned coconut pecan topping but here is a recipe for you to make it yourself.
1 cup coconut, shredded
1 cup pecans, chopped
1 cup sugar
1 cup evaporated milk
1 stick butter
Combine all ingredients, except nuts, in a sauce pan, heat ingredients and stir occasionally until it thickens (10-15 minutes). Stir in pecans and use as a topping.