Better late than never!

Ok, I've lost momentum. So I haven't tried a recipe since the strawberry lemonade bars were a BUST! I did whip up some muffins last week, which I managed to burn. I also melted a plastic bowl on the stove top. I wear my "kitchen wrecker" title with pride! Anyway, I wanted another lemony recipe to redeem the bitterness of the last. I went with a pink lemonade pie. It was not pretty, but had a great taste. I am absolutely amazed at whipping cream. It was liquid and then it became a wonderful, fluffy cream! Ah-mazing! The recipe called for coconut, but I loathe coconut. So I substituted for pink sprinkles. Wish it would have been prettier, but it was good!

Eeewww!

This weeks recipe came from Pinterest. It looks so pretty. It's pink and covered in powdered sugar. It's got to be good, right? SO WRONG!! Strawberry lemonade bars, sounds better than it tastes. Then again, could be just me. I can barely taste the strawberry, but it did make it the pretty pink color. Maybe this recipe could be modified with less lemon juice?? After the bars cooled, the tartness wasn't quite as strong. Still, this is a bust! It wasn't a hard recipe. It called for lemon zest, and that threw me for a loop. Thanks to some help from work, I learned that you can substitute for more lemon juice. Anyway, this was awful for us. If you've done these and they turned out better, let me know what you did. I was hoping these would be super great considering I wore a superhero cape while making them. Maybe I should put extra sugar on the top???

STRAWBERRY LEMONADE BARS
crust:
(1/4) c sugar
(1/2) c butter
(1 1/2) c all purpose flour
(1/4) tsp salt

Filling:
(1) c lemon juice
(2-3) tsp lemon zest
(1/2) c puréed strawberries
(1 1/4) c sugar
(4) large eggs
(1/4) c all-purpose flour
(1/2) tsp baking powder
(1/4) tsp salt

Preheat oven to 350. Grease a 9x13 pan. Mix crust in large bowl. Press into pan and bake for 17 minutes. While crust bakes, prepare filling. Pour filling over hot crust. Bake for 25 minutes. A light colored crust will form on top. Sprinkle with powdered sugar. Cool and store in refrigerator.

Time for my FAVORITE!

So it's been a yucky few days. Rain, rain.....more rain. I'm not a soup person, but it's that kind of weather. What's the closest thing to soup that I enjoy? Chicken & Dumplin's! I call it soupy because it has broth! Okay, it's not like Mammaw's & it ain't Cracker Barrel's! But they turned out great! I used frozen dumplings, which is kind of cheating. I was a bit intimidated to try scratch dumplings, but next time, I will be doing it. We also cooked valentine cupcakes. But it was all out of the box & can. Thanks you Pillsbury! The only credit I can take for it, was not burning them! I didn't get to buy any new kitchen utensils this week. That kind of bummed me out because shopping for new stuff makes this a bit more fun! This C & D recipe was super easy. It came from the North Shelby Baptist Church cookbook. No pinterest this week!

ALMOST HOMEADE CHICKEN 'N DUMPLINGS:
2-large chicken breasts, cooked & deboned
1-can cream of chicken soup
1-can chicken broth
1/2-stick margarine
1-pkg. flour tortillas(I used frozen dumplings)
Salt & pepper to taste

Combine soup, broth, and at least one can of water. Bring to a slow boil. Add chicken and margarine. Drop tortillas(or dumplings) into hot mixture. Salt & pepper to taste. Slow boil for 15-20 minutes.