Melt In Your Mouth Lemony Goodness

Who doesn't love a good lemon bar?  Ok, I guess not everyone is keen on lemon flavored sweetness, but here they are nonetheless!

I found this lemon bar recipe shortly after we got married when I was searching for more ways to use all those lemons falling off the tree in my front yard.  What I didn't notice when I made them the first time was that it called for "confectioner's sugar" (aka powdered sugar), and I used good ol' granulated sugar.  When I realized my mistake (about the 4th time I made these bars), I figured...  it works, why change it?!  I have to admit I did try using powdered sugar for the "crust" once, and they tasted funny!  My hint is to mix the crust just enough that it sticks together, but that it's still crumbly, and to make sure you dust the bars with powdered sugar just before they are served because otherwise it just soaks in.

The Very Best Brownies

My mom & I found this recipe for Easy Double Chocolate Chip Brownies when I was in middle school trying to raise funds for winter camp.  Years later, while trying to impress my boyfriend (now husband) with my mad baking skills, everything went wrong and the charred brownies flew out of the oven and onto the floor barely missing my beau's feet!  We had a good laugh about it, but they've turned out right every time since then...  I still can't believe he actually let me try again!  That's true love!

My tips:
I keep my giant 72 ounce bag o' chips from Costco in the freezer at all times!  I don't put nuts in the brownies because I don't always know if the people I plan to share with can have them.  I only bake them for 17 minutes and serve them quickly after they come out of the oven with whipped cream, chocolate sauce & caramel sauce.  They just melt in your mouth, and the little bits of chips that you stir in at the end add that extra-chocolatey-ooey-gooey-goodness!

Unbaked #6 - The Shell Scarf

I saw this scarf pattern in a craft store and wouldn't you know they had free copies hanging right next to the example scarf!  I thought I'd try it out & share.  Well, my first run was a bust!  So I searched for the shell stitch as the pattern suggested, and to no avail I just couldn't seem to find what I was looking for... but since my dear friend Google rarely leads me astray, I eventually found this Front Post Stitch link that looked like the scarf I saw hanging in the aisle!  Hooray!  So here it goes...  I changed it around a bit to make it work for me.  I used a large wooden crochet hook that was my great-grandmother's, and some "country blue" yarn that cost a whopping $2.97 (+tax) at Wally World.

If you take the instructions one step at a time with patience, you will be happy with the outcome.  I pulled out my scarf at least 5 times before getting it right!  Once you get it down, it's a piece of cake!

In the first three steps, every time you seen chain, it is referring to the beginning chain of 20.

SECTION ONE:

Getting Started:

1. Chain 20 stitches loosely
2. Going backwards down the chain from where your hook is, in 4th chain from the hook, create 2 double crochets, chain 2, and 3 more double crochets in same stitch (or 4th chain).
3. Continuing down the chain, skip 3 chains.  In 4th chain, create 3 double crochets, chain 2, and 3 more double crochet in same stitch (or 4th chain. 

REPEAT STEP 3, 3 TIMES.  You should be at the end of your original 20 chains.  

SECTION TWO:

For the remainder of the scarf:

From here on, you will continue to repeat the following instructions until the scarf gets to your desired length.

1. Chain 3, turn.   Create a front post double crochet in the next 2 double crochets of the previous row.  (This is where is gets tricky & you might need to glance at the link if you don't already know this stitch)  Chain 2, then 3 double crochets in the chain 2 of the previous row.
2. Skip the next 3 double crochets and skip that next chain 2 also.
3. In the NEXT set of double crochets, create a front post double crochet in each of the three double crochets, chain 2, and then 3 double crochets in the chain 2 of the previous row.  

REPEAT STEP 3, 3 TIMES.

REPEAT SECTION TWO UNTIL YOUR SCARF IS AS LONG AS YOU WANT IT TO BE!

Good luck and have fun!

Fruity Chicken Salad Sandwiches With Helpful Chicken Boiling & Shredding Tips

I am notorious for making food that is not "in season."  While the rest of the country is making comfort foods, I am busy in my California home preparing summer picnic dishes like chicken salad sandwiches and lemon bars!  This chicken salad is one of the most flexible recipes I make, and it's great to have on hand for quick lunches.  Here's what you need to have a taste of summer all year long:

2 boneless skinless chicken breasts, boiled & shredded - see below for tips (I boiled enough chicken for this and my enchilada recipe...  Yay for a time saver!)
mayonnaise (or greek yogurt - thanks to my dear friend Kerry for that idea!)
1 celery stalk, chopped
1/2 apple, thinly sliced & chopped (the size of the pieces matter only to your palate)
1/2 cup dried cranberries

salt
pepper
garlic powder
your favorite bread

1. Put the shredded chicken in a bowl and mix in mayonnaise about a Tbs full at a time (I end up using about 3 Tbs) until the chicken kind of sticks together.  If you like your salad really moist, you'll want more mayo.  
2. Add the celery, apple, and cranberries, and stir until mixed.
3. Add salt, pepper & garlic powder to taste.  (I probably use 1/8 tsp of salt, 1 tsp of pepper & 1 tsp of garlic powder...  We love garlic, what can I say?!)
4. Grab 2 pieces of your favorite bread, spread a little mayo on (if you like), and put the salad in between!

There's your sandwich!

When grapes are on sale I like to use them instead of cranberries.  Also, if I know we won't be around other people after we eat, I add some thinly chopped onion too.  The garlic alone is enough to keep even our closest friends away!

Chicken Boiling & Shredding Tips: 

A little hint on the chicken...  I buy a 10 pound bag of frozen chicken from Costco every few months.  I stick how ever many frozen chicken breasts I need for my meal into my largest saucepan, and fill it with water until the chicken is just covered.  I put the saucepan over high heat and let it boil until the chicken is no longer pink.  It takes about 30-40 minutes depending on how many chicken breasts I'm cooking.  If is starts to boil over, I pour in about a tsp of olive oil, and/or turn it down to medium high (salmonella scares me, so I don't usually turn it down unless I need to go out of the kitchen).  Once the chicken is cooked, dump it into a colander and rinse it under cold water for a moment.  Take two forks and use them to pull the breasts apart in opposite directions.  Do this until the chicken is shredded to your liking.  If the chicken is too hot to handle and you're not planning to eat it for a few hours, or until the next day, stick it in the fridge!  Or better yet, make extra & freeze it for next time :)

Enjoy!