lemon bars Updates: I love a classic, tart, and bright lemon bar on a buttery shortbread crust, but I couldn’t help but notice that the comments on this recipe, which I’d originally adapted from Ina Garten, weren’t universally happy with the outcome. In 2025, I refreshed it so it meets the standards I prefer to keep for Smitten Kitchen recipes. You can read a list of the changes I’ve made in the notes at the end of the recipe. Should you wish to follow the Lemon Bar recipe as I shared it in 2008, you can find it preserved as a PDF here. Below is the updated version. Crust 1/2 pound (8 ounces or 225 grams) unsalted butter, cold is fine, diced1/2 cup (100 grams) granulated sugar1/4 teaspoon kosher salt2 cups (260 grams) all-purpose flour Filling 6 large eggs2 1/2 cups (495 grams) granulated sugar5 large or 6 medium-sized lemons1/2 cup (65 grams) all-purpose flourPowdered sugar, for dusting Heat oven: To 350°F (175°C). Do ahead: Leftover lemon bars will keep in the fridge for one week. Notes/changes:
Latin Dictionary and Grammar Aid Type in the form of the word that you would expect to find in a dictionary or a truncated form of the word (e.g., stem only). If you want help with the ending of a word, type the ending in the space provided. (If you prefer, you may leave this space blank). This dictionary defines about 15,600 words. William Whitaker's Macintosh version should work with OS X up to 10.7, though it might be necessary to install Rosetta, which used to come with OS X but was not always installed by default. In Windows, The Words program operates from the old DOS-like command line. William Whitaker's Words program also provides the translation mechanism for VulSearch, an excellent free Windows program for reading and searching the Vulgate and Glossa Ordinaria. Marco Waclawek has developed a Latin - German Dictionary based on William Whitaker's Words. See also the Latin dictionary at the Perseus Project, an online version of the Lewis and Short Latin Dictionary. Latin Wordlist and Grammar Aid *m Need more help?
Beautiful Bacon, Egg, & Cheese Wreath & The Inspiration Behind It All Steelmom While watching videos for the new Kraft Cooking Creme, at the Real Women of Philadelphia, I came across this recipe I found so intriguing. The RWoPer that inspired me to make this wreath is known as "Steelmom". For me, her nickname has always been perfect for her, since she is someone I admire for being a hard working mother inside and outside of the home. She must be made of steel to do all that she does, working full time as a sales representative for a steel mill, raising a family, and not to mention creating the most beautiful hand painted ornaments. Her wonderful recipe and how to video for her Santa Fe Breakfast Ring can be found at the link below. Recently I have been on a mission to clean out my pantry and avoid buying new ingredients. Ingredients: 1 can of Pillsbury Crescent dough 8 count (we use reduced fat but regular is fine too) 5 large eggs (we use cholesterol fat free egg product) 1 cup of shredded Colby and monterey jack cheese (we use 2% reduced fat cheese)
Cheesecake in a Jar Recipe I’m fairly certain that I’ve discussed my lack of love for the great outdoors, so it’s safe to say you’ll never hear me writing about long hikes in the woods or camping anywhere other than on a deck chair at a five star resort (Hey, I can dream, right?). Not to say that I am not fond of the fresh air and scenery, I just like to keep a screen between me and the bugs. Needless to say, I don’t last long at picnics in the park or anywhere outdoors for that matter. Usually an annoying fly or buzzing bee will send me into a fit within 20 minutes and I’ll sit there contemplating my escape route or the idea of eating in my air conditioned vehicle. Problem is, I am a big pan of picnic food. Hot dogs, potato salad and watermelon rank pretty high on my hierarchy of good eats, so I’ll usually suffer through it as long as I am armed with cold bottle of water and a fly swatter. Then, a couple of friends came up with the idea of a virtual picnic. Eat Smart Eat Local Eat Sustainably Eat Green Eat Out
The Archive of Funny Misheard Music Lyrics - KissThisGuy.com Traditions I love figuring out new traditions to make with my own little family. I definitely found one for General Conference on Sunday morning. My sis-in-law (SIL) Dana was telling me about how often she goes to my friend Hannah's blog and tries out her recipes. She was telling me about all the yummy ones she has tried, including the sticky bun breakfast ring and told me I had to try it. So I decided this morning was the best time to make them while I had the LDS General Conference playing in the background. Let me just say WOW! My Aubri said while eating her sticky bun, "these are so yummy mom!" If you haven't already, you need to check out my beautiful and talented friend Hannah's blog! **If you aren't on Pinterest yet, please let me know and I'll send you an invite. Here is the recipe with my results in pictures: (hopefully it tempts you to try it!) Sticky Bun Breakfast Ring 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 3 Tbsp. butter, melted
Sloppy Joes I used to be terrified of sloppy joes. It’s true. When I was a little girl, I got it in my head that sloppy joes were demons, and that if I ate them I’d become possessed and die. Okay, listen. I’ve since come to see the light. And Becky’s made her peace with Vogue magazine. We’ve both grown a lot in our faith. Here’s what you need. First, add the butter to a large skillet or dutch oven over medium high heat. When the meat is brown, drain out most of the fat. You wanna make your cardiologist happy? Next, cut a medium onion in half from root to tip. Then cut in the other direction to dice it. It’s been awhile since I showed you how to dice an onion. It was time. Now cut off the top and bottom of a green pepper or two (depending on the size.) Cut the halves into strips… Then cut up the strips to create a small dice. I’d probably quit within two days because by then I’d be really dang sick of bell peppers. But it would be the best two days of my life. Dice up some garlic, too—several cloves! No.
Snacking in the Kitchen: Mother's Day 2010 Brunch Happy Mother’s Day! (Want more ideas of what to do with your cupcake pan? Check out my recipe for Sour Cherry Crustless Cheesecake Cupcakes with Sour Cherry Glaze) Back to Mother’s Day though! On the menu:Broccoli and Italian Sausage Egg MuffinsGrilled Lemon & Garlic AsparagusOrange Juice Broccoli and Italian Sausage Egg Muffins Ingredients1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)1 cup broccoli florets8 large eggs1/4 cup milk (or half and half depending on how you’re feeling that day)1/2 tbsp vegetable oil1/2 tsp baking powdersalt & pepper to tasteFreshly grated Parmesan Cheese as needed Directions1. Here’s Mother’s Day Brunch 2011: Roasted Salmon with Dill and Lemon and Mushroom and Dill Risotto. Back to the blog Like this: Like Loading...