Melt in Your Mouth Lemon Bars

Melt in Your Mouth Lemon Bars

Serves 24.

I got lazy and didn't end up making the frosting that is supposed to lay overtop of these bars.  Instead, I just sprinkled them with a healthy dose of powdered sugar.  Please reference the link below for the frosting recipe, or keep them classic (and easy!) and just do what I did.
Slightly adapted from: Just a Pinch

Crust:
2 cups all-purpose flour
1 cup softened butter
1/2 cup powdered sugar

Filling:
4 eggs, whisked
2 cups sugar
4 T. flour
6 T. lemon juice

Preheat oven to 350 degrees.

Mix crust ingredients and pat into the bottom of a greased 13x9 baking dish.  Bake for 15 minutes.

As crust is baking, combine filling ingredients.  Mix well.  Pour filling over crust and bake for 25 additional minutes.

Let bars cool completely, then cut and serve.

Lemon Cupcakes with Raspberry Buttercream

Lemon Cupcakes with Raspberry Buttercream

Makes 24-28 cupcakes.

Mmmm, a perfect cupcake for spring.  Dense lemony cake with raspberry frosting.
Slightly adapted from: Baked Perfection

1 cup butter, softened
2 cups sugar
3 eggs
4 teaspoons grated lemon zest
4 tablespoons of lemon juice
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the lemon zest, lemon juice and vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups 3/4 full with batter. Bake at 350 degrees F for 22-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

2 sticks butter, softened
1 tsp vanilla extract
1/3 cup raspberry jam
pinch of salt
6 cups powdered sugar
2-3 tablespoons milk

Beat butter and vanilla until creamy. Mix in raspberry jam and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

Garnish with fresh raspberries, if you'd like!

Raspberry Lemon Breakfast Cake

Raspberry Lemon Breakfast Cake

Serves 24.

I don't know what happened to my photo.  :(  But here's a breakfast cake that screams spring!  It's a little labor-intensive, but the outcome is worth it.  This is a REALLY GOOD breakfast cake.  YUM.
Source: Rook No. 17


3 cups all purpose flour
1 Tablespoon baking powder
2 teaspoons salt
2 cups Dannon® Oikos® Vanilla yogurt
2 cups granulated sugar
6 large eggs
The zest of 3 lemons
1 cup canola oil
1 12 oz. bag frozen whole raspberries
1/4 cup granulated sugar

For the lemon syrup:
1/3 cup granulated sugar
1/3 cup fresh lemon juice

For the lemon cream cheese frosting:
1 cup powdered sugar
2 Tablespoons fresh lemon juice
4 oz. cream cheese 

Preheat oven to 350 F.  Coat a 13x9 baking pan with nonstick spray, then line with parchment paper so that parchment extends over the 13" sides by several inches (allowing you to simply lift the cake from the pan once it has cooled).

In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

In the bowl of an electric mixer, whisk the sugar and eggs until pale yellow.  Add yogurt, lemon zest and oil and beat on low to combine.  Add dry ingredients to the wet.  Stir just to combine, so that no white streaks remain and batter is smooth.  Pour half of the batter in to the prepared pan and evenly spread with a silicone or offset spatula.

Remove frozen raspberries from the freezer.  Rinse in a colander under cold water to remove frost.  Transfer to a medium bowl and gently toss with 1/4 cup sugar.  Evenly distribute the frozen sugared raspberries over the layer of batter.  Top with remain half of batter and use a silicone or offset spatula to evenly distribute. 

Bake for 40-50 minutes (until a toothpick comes out clean of batter, or cake springs back to the touch).  Remove cake from oven and cool on a wire rack for 10 minutes.

While cake is cooling, combine the 1/3 cup fresh lemon juice and 1/3 cup sugar in a small saucepan.  Cook over medium-high heat until sugar dissolves and mixture is clear.  After cake has cooled for ten minutes, pour lemon syrup evenly over the entire cake (while still in pan).  Continue to cool the cake on a rack for 30 minutes.

Once cake is cool, prepare the frosting by melting the cream cheese in a medium bowl over low heat in the microwave (or a saucepan).  Whisk in the powdered sugar and lemon juice until smooth.  Using a silicone or offset spatula, spread the frosting over the entire cake.

Using the overlapping sides of the parchment as handles, gently lift the cake from the pan.  Cut in to squares and serve.

Israeli Couscous Taco Salad with Avocado

Israeli Couscous Taco Salad with Avocado

Serves 3-4.

So delicious and great for your body.  We added chicken for extra protein.
Slightly adapted from: What's Gaby Cooking?

1 cup Israeli Couscous

1 red bell pepper, chopped

1 cup black beans, cooked and drained

2 ears corn, kernels removed

4 scallions, chopped

2 tbsp chopped cilantro

1 lime, juiced

1/2 cup salsa

2 California Avocados, seeded and chopped

salt and pepper to taste

1 chicken breast, cooked and shredded, if desired

 

Cook the Israeli Couscous according to the package directions. Once cooked, remove from heat and set aside to cool.

In a large bowl combine the red bell pepper, black beans, corn, scallions, cilantro, salsa and lime juice. Mix together.

Add the Israeli Couscous and chicken (if using); toss together. Season with salt and pepper. Taste and adjust lime juice if needed.

Before serving, add chopped avocado.

Strawberry Bread for Mother's Day

Strawberry Bread for Mother's Day

Makes 3 mini loaves.

It's strawberry season. And you know a mom that would probably appreciate a freshly-baked loaf of strawberry bread. And since this recipe makes 3 mini loaves, you can make THREE moms happy.
Inspired by: Ohio P.E.O. Cooks II cookbook

3/4 c. dark brown sugar, packed
1/3 c. vegetable/canola oil
1 egg
1/2 t. baking soda
1/2 t. salt
1 t. vanilla
1/2 c. sour milk (1/2 c. regular milk + 1 t. white vinegar)
1-1/4 c. all-purpose flour
1 c. fresh strawberries, chopped
1/4 c. granulated sugar

Preheat oven to 350 degrees.

Beat together brown sugar, oil, and egg. Mix soda, salt, vanilla, and sour milk in separate bowl. Combine with first mixture. Stir in flour and strawberries. Pour batter into three greased mini loaf pans. Sprinkle top with granulated sugar. Bake for 35 minutes, or until a toothpick comes out clean and tops are beginning to brown. Wait 10 minutes before removing from pans. Cool completely. Wrap up and deliver to some deserving mothers!

Asian Lettuce Wraps

Asian Lettuce Wraps

Serves 2-4.

A good friend of mine and I are recipe swapping today from each other's blogs.  Not only do I get to tell you about this fantastic lettuce wraps recipe, but I also get to introduce you to a pretty awesome blog.  Now, before you get all critical and tell me that her photography is better than mine, and that her writing shows much more thought and humor, please know that I already know that.  And I agree with you.  :)  So check out this recipe below, and then head on over to her blog to see which one of mine she chose. 
Source: Bake, Eat, Repeat blog

2 tsp. canola oil
4 cloves garlic, minced
1 Tablespoon minced fresh ginger
1 lb. ground turkey
About 8 small mushrooms, finely chopped
1 tsp sea salt
1 cup carrots, thinly shredded
1/2 cup green onions, thinly sliced
4 Tablespoons soy sauce
1 teaspoon canola oil
1/2 lemon, zested and juiced (or 2 Tablespoons fresh lemon juice)
1 teaspoon Sriracha sauce
1/3 cup chopped cilantro
1/2 heads leaf lettuce (iceberg, Boston, or butter would work)

Dipping sauce:
4 Tablespoons soy sauce
4 Tablespoons rice vinegar
3 Tablespoons water
2 teaspoons honey
1 teaspoon finely minced ginger
Heat a very large skillet to medium high heat. Once hot, add canola oil, garlic, and ginger. Saute for 30 seconds, then add ground turkey, mushrooms, carrots, and salt. Cook until turkey is heated through, about 5 minutes. If you get too much extra liquid in the pan, tilt the pan and use a spoon to get most excess liquid out. Add green onions.  Add soy sauce, canola oil, the zest and juice from the lemon, and Sriracha sauce to taste (we ended up using more Sriracha and soy sauce then called for).
Remove from heat and stir in cilantro.

For dipping sauce, whisk all ingredients together.

To serve spread lettuce leaves on plate. Place turkey mixture in the leaves, drizzle with sauce, and devour!

Pressed Picnic Sandwich

Pressed Picnic Sandwich

Fall is here and the weather is perfect for a picnic.  So pack up your basket with some wine, snacks, and this sandwich and head to your favorite spot.
Slightly adapted from: Donal Skehan

1 foot long ciabatta loaf, sliced in half lengthways
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
2 cloves of garlic, finely chopped
1 teaspoon of Dijon mustard
A generous handful of baby spinach or baby greens
10 marinated artichoke hearts
A small handful of sundried tomatoes (I used roasted red peppers instead)
8 slices of proscuitto
A good handful of basil, finely chopped
100g of goats’ cheese
1⁄2 red onion, very finely sliced
Salt and pepper to season

In a bowl whisk together the olive oil, balsamic vinegar, garlic and mustard.

Remove the toasted ciabatta halves from the tin and drizzle the base slice with a little of the dressing.

Arrange layers of the rest of the ingredients, baby spinach, artichoke hearts, sundried tomatoes, proscuitto, basil, goats’ cheese and red onion.

Drizzle over the rest of the dressing, season with sea salt and ground black pepper and pop the top slice of ciabatta on and press down.

Wrap in parchment paper and pop into the fridge, pressed down with another baking tray filled with heavy tins, overnight or until you are ready to serve.

Serve in nice hearty slices for the perfect picnic snack.

Mexican Fiesta

Mexican Fiesta

The days may be getting shorter and the temperatures cooler, but summer is not over yet!  Invite some friends over and take advantage of outdoor entertaining while you still can!
New recipes posted this week.  Old recipes linked in this post.   

First, set the scene:

Mix up some drinks.  Tequila-Thyme Cocktails, anyone?

Or perhaps some Pomegranate Margaritas, Beer Margaritas, Tequila Sunrises, or Fresh Strawberry Margaritas?

And serve your favorite good-to taco dip (thanks for bringing this, Sar!):

Or maybe some guacamole?

It's always nice to make sure there are some easy munchies scattered about:

Feast on the main meal of Beer-Braised Turkey Tacos (best served with some Mexican beer):

End with something sweet, like these XXL M&M Chocolate Chip Cookies:

And enjoy the evening with good friends:

A happy baby content in her stroller is a fun addition too:

Spinach and Strawberry Salad

Spinach and Strawberry Salad

Serves 8-10.

(Before you go and click to another page, take a minute to visit this rendition of the recipe.  My friend, Courtney, has a fabulous blog that waaayy outdoes mine when it comes to witty writing and photography.  See... you love it, don't you.)

This is a simple, yet delicious, summer salad.  The dressing is so refreshing, and sugary sweet!
Slightly adapted from: Paula Deen Celebrates cookbook

One (10- to 12-oz.) package baby spinach, washed and dried
1/4 c. sliced almonds, toasted
1 pint strawberries, hulled and quartered

Dressing:
1 T. fresh lemon juice
2 T. white wine vinegar
1/3 c. sugar
1 T. vegetable oil

In a large salad bowl, toss together the spinach, almonds, and strawberries.  In a small glass dish or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds.  Whisk in the glass dish or shake if using a jar.

Dress the salad right before serving.

Strawberry Pie

Strawberry Pie

Serves 8.

Before she went to her eternal home, my wonderful and beautiful grandmother, Mimo, gave me some of her cookbooks. All of them I treasure because of who they came from, but a few of them I treasure even more because of their age and appearance. I found this recipe in a compilation cookbook published in 1948 in the same area my great-great-grandfather, Mimo's dad, built the summer cottage at Atwood Lake we continue to use and cherish today.
Slightly adapted from: Out of Tuscarawas County Kitchens cookbook

Crust recipe: Mimo

Crust:

1-1/2 sticks butter

1-1/2 c. all-purpose flour

3 T. sugar

Filling:

1 qt. fresh strawberries (I used 1-1/2 quarts)
1 c. sugar
2 T. cornstarch
1 T. butter

Topping:

1 c. whipped cream

Preheat oven to 350 degrees. Make pie crust by melting butter in a saucepan over medium low heat. Add sugar and stir until sugar is dissolved. Remove from heat and stir in flour until well combined. Press into a pie plate. Bake for 15 minutes. Remove from oven and cool.

Cut 1/2 of strawberries in 1/2" pieces. Cut the remainer in half only. In a medium saucepan, cook diced strawberries with sugar, cornstarch, and butter over medium-low heat for about 10 minutes, or until mixture thickens. Remove from heat. Add remaining halved strawberries to saucepan and stir to combine.

Pour strawberry mixture into baked pie crust. Chill for at least 6 hours, or until set. Top with whipped cream or vanilla ice cream upon serving.

A Note From The Little Lady: The pie crust is Mimo's recipe and, in my opinion, really makes this pie. It's not hard and you'll get rave reviews, so don't skimp and use a store-bought crust!

Grill season!

Grill season!

One of my favorite things about spring is firing the grill back up and eating dinner on the patio. Grill meals usually require little preparation, yet are almost always hugely satisfying. Maybe it's because we don't have the opportunity to grill year-round. Well, we do, but WE, personally, choose not too. For me, it's the experience of grilling I love. Sitting outside and sipping a cold drink while the food cooks. Eating outside afterward. Ahh... I love it all.

Here are some personal GRILL FAVORITES:

- pictured above: Grilled brats with a fresh side salad

- Teriyaki Chicken

- Honey Cumin Glazed Pork Tenderloin

- Skeen Burgers

- Flank Steak Teriyaki

- All-In-One Bacon Cheeseburgers

- Tiger Shrimp

- Whiskey Hamburgers

- Smoky Barbequed Pork Tenderloin with Molasses Mop

- Pesto Turkey Burgers

Happy grilling!

Rosemary Chicken Salad Sandwiches

Rosemary Chicken Salad Sandwiches

Makes 5 sandwiches.

Super tasty and easier on the waistline than traditional mayo-laden chicken salad. You won't miss it!

Source: Cooking Light magazine

3 c. chopped roasted skinless, boneless chicken breasts (about 1.5 lbs. uncooked)

1/3 c. chopped green onions

1/4 c. chopped smoked almonds, optional

1/4 c. plain fat-free yogurt

1/4 c. light mayonnaise

1 t. chopped fresh rosemary

1 t. Dijon mustard

1/8 t. salt

1/8 t. freshly ground black pepper

5 sandwich buns

Combine first 9 ingredients, stirring well. Spread 2/3 cup of chicken mixture over each bun and serve.

Flower Cookies

Flower Cookies

Makes about 2 dozen.

These have been in my life for a long time. Years ago, as a subscriber to American Girl magazine, I found this recipe amidst the pages of a spring issue. I can still vividly remember making them the very first time. And since then, they continue to brighten my day whenever I make them. It's a great activity to do with kids... and they love tasting the end result!

Forgive my dark photos -- they were taken on my phone.

30 large marshmallows

24 gumdrops

1 pkg. slice and bake sugar cookies

1 container strawberry frosting

Preheat oven and bake cookies according to package directions.

While cookies are baking, prepare "petals" by cutting each marshmallow into four slices. Start by cutting on the end, as shown below, and then make two more cuts, to create four "petals" in all.

Here's what your petals should look like:

When cookies are done baking, cool completely on wire racks.

Frost, place gum drop in the middle, and surround with marshmallow petals. Wa-lah!

A Note From The Little Lady: When working with kids, it's often best to utilize all shortcuts possible! But if you're making these solo, or have patient helpers, use these tricks to make your flowers taste even better:

1. Use homemade cookie dough.

2. Make homemade frosting.

3. In separate bowls, dye batches of frosting in different shades of pastels.