Anna and I spent a lovely and fun Memorial Day evening having a picnic at Potter’s Lake- the weather was great, the recipes we tested were delicious, and it was super relaxing. I need to eat every meal outside!
Starting the ‘glue’ for the mac and cheese- nom nom!
I wonder if we had left it in a little longer if the bread crumbs would have browned a little, but the pasta itself was perfection. The recipe calls for chopped up onions- while they tasted fine in the dish I probably wouldn’t put them in again, they just aren’t nessesary.
Starting the Raspberry bars- unbelievably easy and quick to make!
Spreading on the Raspberry preserves 🙂
Ready to eat! SO good- I also recommend it with watermelon and chips 🙂
The Raspberry bars- one tip- don’t spread the preserves all the way out to the edges b/c they get really hard and unedible then. Otherwise delicious!
Impossible to go to Potter’s Lake and not get a picture of Campanille.
So funny- ‘It’s a fox!’…. ‘It’s peeing!’ lol.
The frogs/bullfrogs/toads? were super noisy! This one held very still for me, I think he has a promising modeling career ahead of him!
Like I said- so relaxing. Love. 😀
For those keeping track- this counts for two items on my Manifesto- #4, ‘Learning new Recipes’ Dinner with Anna/Lindsey twice a month, and #9, Have a picnic with friends in a park! I hope to have more picnics this summer and with more friends. This was a great start! 🙂
For your eating pleasure… the recipes!:
Macaroni and Cheese
Raspberry Oat Bars
- 3/4 cup butter, softened
- 1 cup packed light brown sugar
- 1 1/2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 (10 ounce) jar raspberry preserves
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13 inch pan.
- In a large bowl, cream together the butter and brown sugar until smooth. Combine the oats, flour, salt and baking powder; stir into the creamed mixture. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust. Crumble the remaining crust mixture over the raspberry layer.
- Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.