2-ingredient Lemon Bars

Yup, I like trying out new things.  So when I saw this recipe, I figured sure why not!

The recipe is pretty simple & I suppose that if you choose to sprinkle some Confectioner's Sugar on top, then they're technically 3 ingredient Lemon Bars.  ;)

**NOT my photo...forgot to take one of my lemon bars.  :(

*Can of Lemon Pie filling

*Box of Angel Food Cake mix

~Stir the pie filling into the dry cake mix

~Bake for 25 minutes at 350 degrees

~Sprinkle top with Confectioner's Sugar

That's really it!  They were VERY easy & pretty tasty too!

Yummm!

With summer now on it's way, just wanted to re-post this older post of mine...still one of our favorite grilling recipes.  :)

THIS is what I used last night for dinner...Lawry's Seasoned Salt marinade.  I found a recipe for Grilled Chicken BLTs, so that's what we had!  Omg, they were sooooo good!!  I remembered to take pics this time!  Lol.  =)

Grilled Chicken BLTs

I think I did a pretty good job, considering it was raining!

Seasoned Salt mayo, bacon, Seasoned Salt marinated chicken, tomato & lettuce, all stacked up on a roll = DELICIOUS!!

Mmmmmm...mmm...mmm...!!!

MOI...grilling away in the rain!  =)

Here is the recipe for those of you who may like to try it!

(HIGHLY recommended!!)

Grilled Chicken BLTs

* 4 boneless, skinless chicken breast halves (approx. 1 1/4 lbs.)

* 1/2 cup Lawry's Original Seasoned Salt marinade, divided

* 1/4 cup mayonnaise

* 4 Kaiser or other crusty rolls, toasted

* 8 slices cooked bacon

* 1 medium tomato

* 4 lettuce leaves

Directions:

1.  Put chicken in large resealable plastic bag or glass dish.  Add 1/4 cup of the marinade & coat well.  Put in the refrigerator for 30 minutes (longer for extra flavor).

2.  While chicken is marinating, mix the mayonnaise with 2 tablespoons of the remaining marinade in a small bowl.  Refrigerate until ready to serve.  Remove chicken from marinade & discard any remaining marinade from the bag/dish.

3.  Grill chicken over medium heat 6-7 minutes per side or until cooked thoroughly, brushing with the remaining 2 tablespoons of marinade.  Spread the mayo mixture evenly onto rolls & top with chicken, bacon, tomato & lettuce.

**NOTE:  We used the same amount of marinade, but added more chicken (still came out amazing!)...lots of mouths!  Lol.  We cooked the bacon & cut the tomato while the chicken was marinading.  If you're one who likes things timed well, this works best!  =)

*~*~*  This posting brought to you by a proud BzzAgent!  I received Lawry's marinades free of charge as a BzzAgent member to use.  All opinions are my own, honest opinions.  *~*~*

"Re-starting" food? Yes, really!

I read somewhere about fruits & vegetables that you can "re-grow" or "re-start" some of them from a piece, a shoot, roots, etc.  That's where I found this idea & we decided to give it a try!

When done with a celery bunch, put it in water for a few weeks.  Once it starts to grow new stalks, transfer it to soil.  Bam!  You just grew celery!   :)

Just that simple?  Yuppp, sure is!  I included a few photos of ours so far.  When we get ready to move it to soil, I'll post again.

These are after 4 days in this glass of water.  I do change the water every other day...

I love this!  I'm slightly frugal, so any way to save some moolah is my kinda thing!   ;)

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Sam

Vermont Maple Open House Weekend 2013

We live in Vermont where maple sugaring is kinda of a big thing.  For us, it is the sign that winter is over & spring is finally here. 

We make our own maple syrup right at home every year.  A much smaller operation than sugar houses but it's fun & the kiddos love to do it.  I've already planned a separate post about that.  ;)

Here are some pictures from our visits to a few area sap houses during Vermont Maple Open House Weekend...

 Harmony & Mason having a taste of the Sugar Shack's maple syrup after our tour of their process.  We also got to try some Maple Taffy when we visited Kim in the store!   ;)

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Paul Ennis, Jr. explaining how their equipment works...they see this every year yet they get so into it.  :)

Enjoying some hot pancakes with fresh maple syrup at Ennis' Sugar House.

Our annual sugaring photo opp at Ennis'.

Mason, loving those pancakes!

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Then we visited Kobik's in Shaftsbury.  Here's Mr. Kobik showing the kids his wood pile.  He boils his sap with wood heat.

Kobik's again.  We loved the maple oatmeal cookies they offered here!  Yummmm!

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It was a great day!  We learned (more re-learned, lol) all about maple sugaring plus got some free treats!   :)

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Sam

All-American Macaroni Salad

As it's finally starting to feel like spring here in good ole Vermont, not only do we get excited for the great weather but also for summer foods!  

I thought I'd share quick my All-American Macaroni Salad.  I'm pretty sure I found this recipe (well, close...I change everything up a little) on a macaroni box years ago.  I am not a tuna fan and trying to get my boys to eat peas? Yeah, right!  So this salad is now everyone's fave.

2 lbs. elbow macaroni - cook as directed

1 large cucumber, peeled & chopped

1 large red bell pepper, chopped

1 or 2 green onions, finely chopped

Cheddar cheese, cubed (I add more because we love cheese, but add as much or little as you'd like. Mild seems to be better but sharp is also fine...a personal option really)

Mayonnaise

*Mix them all together & refrigerate.  Yup, pretty simple.   :)

TIP:  I always make it at least a few hours in advance...give it a chance to absorb some moisture (I usually need to add more mayo.)  Also, it gives it better flavor...don't ask me why, just does.  Lol.

Enjoy!