Crafty Crap and Lunch with SS

Last week I was invited over to SS's house to do crafty crap with her and her friend. The conversation was great, lunch was fabulous, and the crafty crap was pretty fun too. For lunch, SS made Easy Fruit Salad, her friend made Frito Pie, and I made Lemon Bars with Lemon Glaze and Candied Lemon Peel.

The Lemon Bars were VERY lemony--not for the faint of heart on the lemon front. Although, one bar was plenty. I will make them again, but I will cut the glaze recipe in half next time. The Easy Fruit Salad was very easy and delicious and the Frito Pie seemed like it was ready in no time as well.

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Lemon Bars with Lemon Glaze & Candied Lemon Peel
from Cooking During Stolen Moments
Print Recipe

2 cups flour
3/4 cup sugar
3/4 cup butter
1/4 cup freshly squeezed lemon juice, about 1 large lemon
1 1/2 tsp lemon zest
2 cups sugar
4 eggs
1/4 cup flour
1 tsp baking powder
1/2 tsp salt

Glaze:
1 1/4 cups powdered sugar
1/2 tsp vanilla
1-2 Tbsp lemon juice

Candied Lemon Peel:
lemon peel cut into thin strips
water to cover peels
1/2 cup sugar
1/4 cup water
powdered sugar

In a large mixing bowl, mix the flour, sugar and butter together on low speed until crumbly. Press into the bottom of a 13×9 dish and bake at 350 degrees for 20 minutes, until golden brown around the edges. While the crust bakes, mix together the lemon juice, lemon zest, 2 c. sugar, eggs, flour, baking powder and salt until fully mixed and frothy. Pour the lemon mixture over the hot crust and bake at 350 degrees for 20-25 minutes, until top is lightly browned.

For glaze: whisk together powdered sugar and vanilla. Slowly add lemon juice until desired consistency. Drizzle glaze over cooled lemon bars.

For candied lemon peel: Peel off all that was left on the lemon after the zest. Cut peel slices into thin strips. Placed a small pan, cover with water and boil for 8 minutes. Drain that water off, add sugar and water. Bring to a boil and simmer for 10 minutes. Remove the peels with a fork and roll in powdered sugar. Spread on a plate to dry. Sprinkle on bars.

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Easy Fruit Salad
from SS
Print Recipe

1 (20 oz) can pineapple chunks with juice
1 (11 oz) can mandarin oranges, drained
1 (17 oz) can fruit cocktail, drained
1 small box instant lemon or vanilla pudding
2 bananas (optional)

Combine canned fruit. Stir in dry pudding, mix well. Refrigerate. Just before serving slice bananas and add to salad.

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Frito Pie
from SS's Friend
Print Recipe

1 Tbsp butter
1/2 cup onion, chopped
1 clove garlic, minced
1 1/2 lb. ground beef
1 (28oz) can diced tomatoes
1 (8oz) can tomato sauce
1 tsp oregano
1 Tbsp sugar
1 tsp salt
1/4 tsp pepper
2 dashes Tabasco Sauce
2/3 cup rice, uncooked
1 large bag Frito Scoop Chips
shredded Lettuce, chopped onions, chopped tomatoes, shredded cheese, sliced olives, sour cream, ranch dressing, and salsa

Sauté chopped onion and minced garlic in butter. Add ground beef to sautéed onion and garlic; allow ground beef to brown. Add diced tomatoes, tomato sauce, oregano, sugar, salt, pepper and Tabasco to browned ground beef. Cook rice separately, as per box directions. Add cooked rice to ground beef mixture just before serving. Serve rice & ground beef mixture over a bed of Fritos. Top with chopped lettuce, chopped onions, chopped tomatoes, grated cheese, sliced olives, sour cream and salsa.

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