Friday, May 22, 2009

{luscious lemon bars}

A favorite of mine...anything lemon is yummy to me!


1 c. butter, softened
2 c. flour
1 1/2 c. powdered sugar
Dash salt

2 c. sugar
1/4 c. flour
4 eggs, well beaten
1/2 c. lemon juice

In medium bowl, mix flour and powdered sugar. Cut in butter. Press into a 9x13 baking dish. Bake at 350 degrees for 20-25 minutes or until golden.
While baking crust, beat eggs at high speed with electric mixer until light and pale yellow in color. Gradually add sugar and flour, them lemon juice. Continue to beat at high speed. Pour over hot crust and return to oven for 20-25 minutes more, until slightly golden. Immediately sprinkle with powdered sugar. Let cool before cutting into bars.

{broccoli and ham ring}

My friend Julie told me about this recipe, and when I heard how much her family loved it, and how quick and easy it was, I knew I had to try it. She found the recipe at I made a couple of changes to it, and it was a definite hit with our family as well.


1 cup chopped ham
1 cup chopped broccoli
1 1/2 cups shredded cheddar cheese
1/4 cup fresh chopped parsley
2 Tbsp. Dijon mustard ( I used 1 T. Dijon, and 1 T. honey mustard)
1 tsp. lemon juice
2 packages refrigerated crescent rolls

Preheat oven to 350. Mix all ingredients together, except rolls. Set aside mixture. Unroll crescent dough and separate into 16 triangles. Arrange 4 triangles with the wide end corners touching to make a square. Fill the gaps with 4 more triangles (wide ends towards the middle). Now there are 8 gaps so fill them with the remaining 8 triangles. There will be lots of overlapping. Scoop the ham mixture evenly in a circle around the wide ends of the triangles. Bring the outside points over the mixture and tuck under the wide ends. Some of the mixture may still show through. After doing this, I molded mine into a circle by squishing a little here and there. Bake for about 30 minutes, until golden brown.

*I decided to try filling the crescent rolls individually, instead of making a ring. I placed two crescent rolls together, forming a square, filled it, then sealed the edges.

Monday, May 11, 2009

{buttermilk syrup}

I'm not kidding...once you try this, it's especially difficult to go back to traditional maple syrup. This is fantastic, and your kids will devour it! The buttermilk is magic, because it doesn't even taste like buttermilk once it's done! We serve ours over waffles. My friend Melissa gave me this recipe, and our life hasn't been the same since. :)


1 c. sugar
1/2 c. buttermilk
1 stick butter
1/2 tsp. baking soda
1 tsp. vanilla

Bring sugar, buttermilk, and butter to a boil, then turn off the heat and add remaining ingredients, whisking well. Because of the soda, it will be frothy until it starts to cool.