Lemon Bars April 30, 2009

I love lemons, I usually grab several every time we go to the grocery store. The yellow color makes me happy. Plus I use them to zest up my ice water and tea, to marinate chicken, to clean, even to get my elbows smooth! But, my favorite thing I have done with lemons so far is make gooey, sweet, slightly tart, Lemon Bars!

Remember that Strawberry Salad post a fw days back where I mentioned Lemon bars as the perfect spring picnic dessert? Well, I was not lying. As a chocolate lover I will usually pick a rich brownie over anything. But, sometimes you need something light, sweet, and simple…sometimes a bright yellow lemon bar is the perfect gift for your tummy!

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Lemon   Bars

Ingredients:

Crust:

1/2 Cup Real Butter

1/2 Cup Sifter Powdered Sugar

1/4 tsp. Salt

2 Cups Flour

Filling:

4 Slightly Beaten Eggs

2 Cups Sugar

5 Tbsp. Flour

5 Tbsp. Lemon Juice

Rind of one Lemon, grated

First step – The Crust:

Melt butter and add to a 9 x 13 baking pan before adding powdered sugar, salt, and flour. Press evenly into pan before putting in a 350 degree oven for 25 minutes.

Step 2 – Add the yummy filling:

In your mixing bowl add eggs, sugar, and flour and lightly beat tell combined. Add lemon Juice and rind and beat again tell all mixed together. Pour into crust and bake in a 325 degree oven for around 25 minutes or tell  gooey yet more solid like!

Step 3 – The Yummy Part

Let cool off before sifting some optional, yet HIGHLY recommended powdered sugar on top, cut into squares and bite into gooey, lemony, goodness!

Note: Next time I think I will double that filling recipe! That lemon gooey filling was so yummy that I think a thicker lemon square would be even better (if that is possible)! YUM!

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Strawberry Salad April 28, 2009

I love the in between seasons! Fall and Spring always have the best simple pleasures with the nicest breeze to match. Spring is finally here and all I want to do is have a picnic!

Unfortunately this craving for some outdoor dining in the grass came when my husband is working over time for the next few days and has no day light hours to spend laying in the grass, eating simple flavorful food, and laughing the day away…at least not tell this weekend.

Well, having a picnic alone is no fun, now is it! So, after pouting I decided to bring the simple and yummy food into dinner that night!

I usually reserve strawberry salad with a jazzed up vinegar and oil dressing a picnic lunch stable, just add lemon bars, lemonade, and sun and serve!

But what is life without breaking the rules? I simply made a bigger plate of this salad and called it dinner and husband loved it, and might I add so did I. Next time I will probably grill up some lemon chicken and add some walnuts to make this salad perfect, but this time around the last thing I wanted to do was turn on a hot grill!

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Strawberry Salad

Ingredients:

3/4 Cup Sugar

1 tsp salt

1 tsp dry mustard

1/3 Cup red wine vinegar

1 Cup vegetable oil

6 cups fresh torn spinach

A handful of chopped button mushrooms (I just cut up about 6 or 7 I think….)

1 quart strawberries

For Dressing pour sugar, salt, dry mustard, and vinegar into the blender and blend tell smooth. Once smooth turn the blender on high and pour a steady stream of your vegetable oil to blend with the mixture.

Toss your spinach leaves, mushrooms, and strawberry along with whatever other goodies you decided to add. You can serve the dressing on the side or just toss that in to!

HOW EASY IS THAT!!!