Lemon Bars

"When life gives you lemons, make LEMON BARS!!"

Our friend Kristi is the personification of this quote, and we're glad she reminded us of it. I made a batch of these this morning with lemons from her tree. Mmmm, mmmm, mmmm.

Lemon Bars

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 C. granulated sugar
2 C. flour
1/8 tsp. kosher salt

For the filling:
6 extra-large eggs at room temperature
3 C. granulated sugar
2 T. grated lemon zest (4 to 6 lemons)
1 C. freshly squeezed lemon juice
1 C. flour
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.

And the winner is...

Contestant #36... JULIE FISHBECK!!

Julie, it's your lucky day. :) Send me an email at candicedrew@gmail.com with your info and we will send your new apron on its way. Congrats!

Blackberry Bread Pudding

If you've ever had the blackberry bread pudding at Cracker's in Mesa or the raspberry version from Kneaders in Provo, then you know how unbelieveable this dessert is. And If you've never had the bread pudding at Cracker's or Kneaders, please remedy that before the sun sets today. Cracker's uses day-old cinnamon rolls to make their bread pudding, so I followed their lead. I paid a visit to the bread store on Val Vista and Southern and bought up all their day-old cinnamon rolls (50% off). Then I reduced the sugar in the recipe to even it out. (Original recipe called for 3 1/2 C. sugar. What?!?!)

Blackberry Bread Pudding

6 large day-old cinnamon rolls
1 quart heavy cream
1/2 C. sugar
2 eggs
2 tsp. vanilla
5 C. blackberries (or raspberries)

In large bowl combine cream, sugar, egg and vanilla. Cut cinnamon rolls into 1" cubes and add to cream mixture, coating well. Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb completely. Layer a 9x13 baking dish 3/4 full with cinnamon roll mixture, add fruit over the top, finish with remaining rolls. Bake 45 minutes at 350 degrees. Serve warm, with ice cream and/or sweetened whipped cream (we had both). :)

Green Beans with Almonds and Parsley

This is a Sarah Molten (Food Network) recipe, that I have loved and used many times. I love the cooking method- so interesting to one such as myself who finds those kinds of things fascinating. Delish.

Green Beans with Almonds and Parsley

1/4 C. slivered almonds
1 lb. green beans, washed and ends trimmed
1/3 c. water
2 tsp. butter, plus 2 more tsp.
1/2 tsp. kosher salt
1/4 tsp. grated lemon zest
2 T. chopped flat-leaf parsley
gresh ground black pepper

Heat a pot with lid over medium low heat. Add almonds and toast, stirring til golden brown and fragrant, 2-3 minutes. Remove from skillet and set aside. In the same pot add green beans, 1/3 cup water, 2 tsp butter, and salt and cover with lid. Increase heat to med-high, and steam for about 5 minutes until beans are bright green and just tender. Remove lid and continue to cook until water evaporates and beans start to saute, 2 minutes longer. Turn off heat, stir in toasted almonds, lemon zest, parsley, remaining 2 tsp. butter, and pepper to taste. Serve immediately.

April 12 Menus

My menu is hardly worth sharing this week, but I'm going for consistency.

Sun- (OK, Sunday's dinner IS worth sharing.) Glazed ham, Mom's cheesy potatoes, an amazing salad by Maren, cream biscuits, Mom's homemade blackberry jam, strawberries, cantaloupe, and I made green beans with almonds and parsley, and blackberry bread pudding. WHOA.

M- Double-decker tacos

T- pigs in a blanket, steamed carrots and corn on the cob

W- spaghetti, steamed zucchini and yellow squash

Th-Sat- on the road!

*Disclaimer: we have a couple extra kiddies with us this week. I planned very kid-friendly dinners to please all the little mouths, as we are outnumbered for a few days. And our 5-yr-old guest has expressed nervousness that I am going to make something yucky... like green pizza! :)

Spiced Pecans

I've tried a few different methods of candying nuts, and this is my fave. It also happens to be the easiest. America's Test Kitchen hasn't failed me yet. These are great on their own, or awesome in a salad.

Spiced Pecans

2 T. butter
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. allspice
2 C. pecan halves
2 T. sugar

Melt butter over medium-low in a non-stick skillet. Stir in salt, pepper, cinnamon, cloves and allspice. Stir in pecans, and toast until color just starts to deepen, 6-8 minutes. Toss in a bowl with sugar and spread on a plate to cool.

The salad I like goes like this: romaine lettuce, sliced Bartlett pears, TJ's Champagne Pear Vinaigrette, crumbled Gorgonzola cheese, and the spiced pecans. Give it a try- it's a great one.

Biscuits (and Gravy)

Chris participated in a 75-mile bike race last weekend. He tells me that at the end of a long ride like that, he is ravenous and can't wait to chow down. I poured over recipes wondering what to make him upon his return, and decided upon homemade biscuits and gravy (with cottage cheese, strawberries and fresh pineapple on the side). I remember my cousin Allison telling me how easy these biscuits were to make, but I had never tried them until now. HOLY smokes, there are few things better than a hot, homemade, light crumbly biscuit. Recipe is from America's Test Kitchen. These come together in 5 minutes or less and are absolutely worth the time.

Cream Biscuits

2 C. all-purpose flour
2 tsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 C. heavy cream

Adjust oven rack to upper-middle position and heat to 425. Line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Add 1 1/4 cups cream and stir with a wooden spoon until dough forms, about 30 seconds. Trasnfer the dough to the countertop, leaving all dry, floury bits behind in the bowl. In 1 T. increments, add up to 1/4 C. cream to the dry bits in the bowl, mixing until moistened. Add these moistened bits to the rest of the dough and knead by hand just until smooth, about 30 seconds. Pat into a flat, 3/4 inch tall circle, and using a round drinking glass, cut out 8-10 biscuits and place on baking sheet. Bake until golden brown, about 15 minutes. Serve immediately.


Sausage Gravy

1 pound ground pork sausage
3 T. flour
3 C. milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Brown sausage in a large skillet over medium-high heat, breaking it up with a spatula. Set sausage aside, leaving the drippings in the skillet (add a T. of butter if sausage didn't render enough fat). Reduce heat to medium, add flour to the drippings, and stir constantly until mixture just turns golden brown. Gradually whisk milk into skillet. When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for about 10 minutes.

(Make sure you save the making and consuming of this meal for days when you burn 4000 calories on a 75-mile bike race. Fair warning.)

Spring Fling Giveaway

How would you like to be found creating culinary masterpieces in your kitchen wearing this hot number? Leave a comment to enter, and a winner will be chosen on Tuesday, April 14.

(GIVEAWAY CLOSED... THANKS FOR PLAYING!)

They LOVED it.

The pickle Jell-O was a hit. :) I heard a few giggles and whispers from the girls but when any of them realized what it was, they didn't spoil it for the whole crowd. It was one of the dads that blurted out, halfway through the meal (in a most disgusted voice), "Is this PICKLE JELL-O!?!?". Great fun.

My menu for this week does not include pickles in any form.

Sun- Almond chicken, Parisian salad, roasted gold potatoes, whole wheat chocolate chip cookies AND chocolate chip cookie bars (I had two of each)
M- Grilled chicken, wild rice, and glazed carrots
T- Hawaiian pizza
W- BBQ chicken salad
Th- tostadas
F- family reunion (steak, potatoes, rolls and salads)
Sat- We shall see...

Pickle Jell-O

In my book, pickles are up there right after onions on the list of revolting foods. That is why I chose pickle juice to flavor the Jell-O that will be served alongside our YW dinner tonight. Can't wait!! (...To see their reactions.)

Pickle Jell-O

2 packets unflavored Knox gelatin
1 C. cold pickle juice
1 C. pickle juice and 2 C. water, heated to boiling
2 T. vinegar
green liquid food coloring

Sprinkle gelatin over cold pickle juice in large bowl. Let stand one minute. Add hot water/juice and stir til gelatin completely dissolves, about 3 minutes. Stir in vinegar and a few drops of green coloring til evenly incorporated. Pour into 9x13 glass pan. Refrigerate til set, about 4 hours. Your fridge will smell like a pickle factory.

Strawberry and Pomegranate Chilled Soup

Warning: If you make this, you'll want to drink the whole blender full. Perfect for an appetizer or dessert.

Strawberry and Pomegranate Chilled Soup

1 c. pomegranate juice
2 c. half and half
1/4 c. orange juice
1 1/2 c. fresh strawberries, plus more for garnish
1/2 c. sour cream
2 T. sugar

Put all ingredients into blender and process until well blended. Pour into bowls and sprinkle with finely diced strawberries.

Almond Crusted Chicken

This is by far my new favorite chicken recipe! It's quick, easy, healthy, and so so good. I served this with roasted asparagus and baked sweet potatoes. Recipe from Martha Stewart, of course!

Almond Crusted Chicken

Serves 4

3/4 cup dry bread crumbs
salt and pepper
2 large eggs
2 teaspoons water
2 boneless skinless chicken breasts ( cut in half lengthwise)
1 1/2 cups sliced almonds, broken into pieces
2 T. unsalted butter
2 T. canola oil

Preheat oven to 400 degrees. In medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water and beat lightly. Dip chicken in egg, then bread crumb mixture. Dip in egg again and coat thoroughly with almonds.

Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven and bake until chicken is cooked through, about 10 minutes. (I don't have an ovenproof skillet, so I just transferred mine to a foil-lined baking sheet to finish cooking in the oven.)

Menus, March 29

Candice's

Sun- Cream cheese chicken, cole slaw, fruit salad, parmesan breadsticks, and crock pot chocolate cake with whipped cream
M- Hamburgers, roasted carrots and potatoes
T- Minestrone soup
W- Stuffed shells, Italian green salad, breadsticks, and green pickle Jell-o. (Don't tell the YW.)
Th- Almond chicken, zucchini and couscous
F- out
Sat- Waffles with all the fixins

Chocolate Gingerbread Cookies

These cookies are so soft and yummy! I like the addition of chocolate and they're a little bit spicy, but the kids still loved them. Recipe from Martha.

Chocolate Gingerbread Cookies
Makes 2 dozen

7 ounces semisweet chocolate
1 1/2 cups plus 1 T. all-purpose flour
1 1/4 t. ground ginger
1 t. cinnamon
1/4 t. ground cloves
1/4 t. nutmeg
1 T. cocoa powder
8 T. (1 stick) unsalted butter
1 T. freshly grated ginger
1/2 cup dark brown sugar, packed
1/2 cup unsulfured molasses
1 t. baking soda
1/4 c. sugar

Line 2 baking sheets with parchment. Chop chocolate into 1/4 inch chunks; set aside. In medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined. In small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of four mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or more.

Heat oven to 325. Roll dough into 1 1/2 -inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes, transfer to a wire rack to cool completely.

Food on Design Mom

Just making sure everyone saw the posts by Jora, the guest-blogger on Design Mom this week. Great ideas on kids and veggies, one-pot-wonders, and food/cooking/eating/recipes/meal planning in general. I loved all the posts. Please check them out if you haven't already.

Thirsty

For the Twilight DVD release party you are going to throw, here are some drink labels to go 'round your bottles of blackberry IZZE, or whatever quenches your thirst. I had no plans for a Twilight party, but all of the sudden I am feeling the need to. So nice of people to make stuff like this and share it with everyone! Thanks, Hostess with the Mostess.

(I really hope our next child is a girl so we can name her Renesme ;)

Campfire Cakes

I've been wanting to try these ever since I saw them last fall on Bread & Honey, and when I was assigned dessert for our camping trip last weekend, I knew what I would make. They were so much fun to put together, and it was also fun waiting/watching as they baked in the fire embers. They smelled AWESOME while in the fire. The end result was good- I mean, it was very moist yellow cake, just not knock-your-socks-off good. I substituted orange juice for most of the water in the cake, but the orange flavor didn't really come through. Adding a Tablespoon of zest would've helped, I'm sure, but I didn't feel like bringing the whole kitchen (zester) with me. I will definitely make them again for the fun factor. The original recipe instructs to leave them in the fire somewhere between 5 and 10 minutes- I would add "depending on the size of the orange you use". These were fairly large oranges and they needed between 15 and 20 min. You just have to keep checking.
I'll give you more of a technique than a recipe...

Campfire Cakes

12 oranges
1 yellow cake mix
eggs, oil or butter, and water/juice as box directs
lots of tin foil

Slice the tops of the oranges. With a fork and spoon, hollow out the juice and flesh (saving the juice if using), leaving the rind in tact, and set aside. Mix cake batter ingredients according to box directions. Fill each orange about 2/3 full with batter. Replace the top. Wrap well in tin foil. "Bake" in campfire embers until cake is set... anywhere between ten and twenty minutes. Keep checking one until batter has set up. Shoo the mosquitoes away, and enjoy your cake.

Oatmeal Pancakes

I made these for breakfast a few months ago and now we have them every week! My kids don't especially like plain oatmeal, so this is a great way to serve it to them- they never even noticed!

Oatmeal Pancakes

1 cup all purpose flour
1 cup whole wheat flour
1 cup oats
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar
2 eggs
2 tsp. vanilla
1 cup milk
1 cup water

In a mixing bowl, stir together dry ingredients. In another bowl, combine eggs, vanilla, milk, and water. Add liquid to dry ingredients. Stir mixture until well blended.

Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook both sides of pancakes until golden brown. Makes 16-18 pancakes.

Cantaloupe Granita

Cantaloupe is now in season! I was browsing through some old Martha magazines when I came across a recipe for cantaloupe granita and I knew just what I was going to do with the cantaloupe in my fridge. It's light, refreshing, and my kids loved it!

Cantaloupe Granita

1 cantaloupe (about 3 pounds)
1/4 cup sugar
2 T. freshly squeezed lemon juice
2 T. water

Using a sharp knife, cut melon in half lengthwise. Remove seeds with a spoon and discard. Slice off and discard skin and pale-green flesh. Cut melon into large chunks.
Puree in blender or food processor. Transfer to bowl and set aside. Combine sugar, lemon juice, and water in small saucepan. Cook over medium heat until mixture has thickened slightly. Remove from heat; let cool completely. Stir sugar syrup into melon puree; place in freezer uncovered until mixture is chunky, about 1 1/2 hours. Whisk every 20 minutes to keep it from becoming too solid.

March 22 Menus

Candice's
S- ribs and smoked pulled pork (prepared by the Smiths in their backyard smoker... OUT of this world good), baked potatoes, steamed broccoli, crudites and homemade strawberry ice cream

M- jerk chicken, pineapple rice, steamed carrots

T- tostadas

W- TJ's mac n cheese, steamed yellow squash

Th- lettuce wraps

F- green pizza

Sat- out

Mark Your Calendars

April 21: Ben & Jerry's- one free cone
April 29: Baskin Robbins- a scoop for 31 cents
July 11: 7-Eleven- a free 7-ounce Slurpee
September 24: Coldstone Creamery- a free ice cream treat (a donation to the Make-A-Wish Foundation is encouraged.)

Thanks for the heads-up, "Real Simple".

Petite Watermelons

As Grandma Dorothy would say, "OH, for CUTE!!" I must try these at once. Recipe from Chocolate on my Cranium.

Petite Watermelons

2 limes
1 small box of red Jello
mini chocolate chips

Cut both limes in half lengthwise. Scoop out all the fruit with a spoon. Place the limes in a muffin tin to keep them from tipping over. Make the box of Jello according to the Jiggler directions. Carefully spoon Jello into the limes halves. Chill until almost firm. Using a skewer push the mini chocolate chips into the Jello for "watermelon seeds." Chill until until firm, then cut into slices.

The Lady and Sons

Jealousy!! Mom and Amanda (and Dad, Mason and Jonah) went to Paula Deen's restaurant in Savannah, Georgia last week. Their report included a most delicious buffet dining experience at the Lady and Son's, and that Paula was just as jolly in person as she comes across on screen. ;) They have each decided to fast for a week to balance out the calories consumed during that one meal, but they said it was worth it. Maren, Kelli and I have decided we have to go before the year's up. See here for the dinner menu.

Rainbow Jell-O

It worked! Yes, it took about 8 hours, start to finish (not constant attention, of course) but once a year? I say worth it. Start the laundry, make a layer. Empty the dishwasher, make another layer. Blog, make another layer. Read to the kids, another layer. :) I'm making it a tradition for St. Pat.'s day from now on. Nevermind that after we enjoyed a few pieces from it during a leprachaun lunch, I left the remaining 2/3s in the car and it melted to a cloudy slop. At least I got the picture first, eh?

Here's the recipe one more time:

Rainbow Jell-O

3 oz grape jello

3 oz berry blue jello

3 oz lime jello

3 oz lemon jello

3 oz orange jello

3 oz red jello (cherry, raspberry)

2 cups sour cream

Boil 1 cup water. Pour into a bowl and add 1 box of jello (starting with the grape). Mix until jello is dissolved. In another bowl place 1/3 cupsour cream. Add 1/2 cup of the jello water to the sour cream. Stir untilcombined. Pour sour cream mixture into 9x13 pan. Place in fridge for 20 minutes or until firm. Add 3 T cold water to the remaining 1/2 cup of jello water. Pour over sour cream mixture in the 9x13 pan. Continue with all the other jello ending with red. Serve with whipped cream on the side and rolos for the pot of gold (or any other candy wrapped in gold foil, such as almond kisses or gold coins).

The Best Ever Chocolate Cake

I made my first cake from scratch for Enrichment Thursday night and it actually turned out! Everyone that had a piece said it tasted like cake their mothers or grandmothers used to make. That's a compliment right? It's very rich so you'll want some cold milk to wash it down! Recipe from Better Homes and Gardens.

Best Ever Chocolate Cake

Ingredients

• 3/4 cup butter, softened
• 3 eggs
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sugar
• 2 teaspoons vanilla
• 1-1/2 cups milk
• Chocolate-Sour Cream Frosting (see recipe below)

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Set pans aside.

2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.

3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.

4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans.

5. Bake in a 350 degree oven for 30 to 35 minutes for or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Frost with desired frosting. Makes 12 to 16 servings.

Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. Cover and store frosted cake in the refrigerator.

March 15 Menu

I am in love with a cheese grater. From Ikea, naturally. It comes as a two-pack, one with larger holes, one fine. Non-slip rubber grip ring on the bottom. Lids to store grated cheese in that same container. Two graters, for $6. A single, 1-cup capacity grater of a similar style at Target is $8. I checked. Everyone I know that has one is in love as well.

Now for a menu for the real week of St. Patty's Day.

(Candice's)
Sun- Curly pasta in lemon cream sauce, banana muffins, lemon bars, lime bars, and chocolate gingerbread cookies (Three desserts? Maren had a time of it trying to decide on just one, so all three it was. No one complained. :)
M- leftover lemon pasta
T- green stuff (Happy St. Pat.'s Day for reals)
W- trying Jerk Chicken and pineapple rice
Th- trying Best-ever Chinese Chicken Salad
F- first, a Hip-hip-hooray-Kelli-is-visiting!-breakfast-party, then tin-foil dinners 'round a campfire
Sat- a catered wedding dinner, hoorah!

Mini S'mores

As previously mentioned, we love Mini-S'mores. And we especially loved Amanda's post documenting their FHE treat.

Mini S'mores

Golden Grahams
mini marshmallows
chocolate chips
votive candle
toothpicks



Mandy, you are a genius.

Lemon Blossoms

Maren just informed me that St. Patty's Day is NEXT week, not this. Tee Hee. I just assumed that Maya's green preschool party on Thursday meant that was the day. Whoopsies. St. Pat.'s Day= Tuesday the 17th. :) I'll adjust my menu accordingly.

Anyhow, Lemon Blossoms! These are one of my most oft-requested recipes. Laurel is the one who introduced me, and Paula Deen is the one who introduced her. If I could describe these, I would have you imagine a bite-sized, lemon Krispy Kreme. OUT of this world good. Just give them away and only allow yourself two or three, or else you could be in trouble.

Lemon Blossoms

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With a fork, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

St. Pat.'s Menu

I've wanted to try this Jell-o recipe for a while now, and this is the week. I pulled the pic off the internet many moons ago, and I will follow up and let you know if it works.

Rainbow Jell-o

3 oz grape jello
3 oz berry blue jello
3 oz lime jello
3 oz lemon jello
3 oz orange jello
3 oz red jello (cherry, raspberry)
2 cups sour cream

Boil 1 cup water. Pour into a bowl and add 1 box of jello (starting withthe grape). Mix until jello is dissolved. In another bowl place 1/3 cupsour cream. Add 1/2 cup of the jello water to the sour cream. Stir untilcombined. Pour sour cream mixture into 9x13 pan. Place in fridge for 20 minutes or until firm. Add 3 T cold water to the remaining 1/2 cup of jello water. Pour over sour cream mixture in the 9x13 pan. Continue with all the other jello ending with red. Serve with whipped cream on the side and rolos for the pot of gold (or any other candy wrapped in gold foil, such as almond kisses or gold coins).

Menus:

(Candice)
S- dinner at Chris' brother's house, I'm bringing layered salad and Lemon Blossoms (recipe coming)
M- Burgers and dogs at the park for Clarie's b-day celebration
T- balsamic glazed chicken
W- grilled cheese and tomato soup
Th- green noodles, green grapes, green salad and Rainbow Jell-o
F- Kalua pig and pineapple rice
Sat- another birthday BBQ- hoorah!

Happy St. Pat.'s day, one and all!

Home-made Samoa Bars

Amanda P., no need to worry that Girl Scout cookies are gone for another year.
Have a try at it by following the instructions from Baking Bites.

Or you could try the Thin Mints, Do-Si-Dos, or Tagalongs.

(Kelli, you should definitely try the Do-Si-Dos. Just don't tell Mom n Dad.)

Lasagna Primavera

This is such a great recipe- I want to start making it often so I can master it- and be able to prepare it in my sleep. It has a white sauce, not tomato. It is so jam-packed with vegetables, I love serving it to my family who would otherwise turn their noses up at all the carrots, spinach and peas. Perfect springtime dinner. When I make this again, I will prep the veggies in the morning to save time during assembly, and I will divide the recipe in 1/2, baking one half for dinner that night and freezing the other half.

Lasagna Primavera

Serves 8

1/4 cup olive oil, plus more for foil
1/2 cup all-purpose flour
3 garlic cloves, minced
6 cups whole milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (10 ounces) frozen peas
1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta (about 2 cups)
1 large egg
1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
1 pound part-skim mozzarella, shredded
1 cup grated Parmesan

1. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
2. In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
3. Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.

To Freeze: Assemble lasagna but do not bake. Cover lasagna tightly with plastic wrap, then aluminum foil; freeze up to 3 months. To Bake From Frozen: Remove plastic wrap; cover baking dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake at 400 degrees for 1 1/2 hours. Remove foil, and bake until bubbling and browned, about 30 minutes more. Let cool 10 to 15 minutes before serving.