Picnic at Potter’s Lake… 2nd May recipe test with Anna!

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!


Me 🙂

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

1/2 pound elbow macaroni
3 tbs butter
3tbs all purpose flour
1 tbs powered mustard
3 cups of milk
1/2 cup finely diced yellow onion
1 bay leaf
1/2 tsp paprika
1 large egg
12 oz sharp cheddar, shredded
1 tsp kosher salt
freshly ground black pepper
3 tbs butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F
In a large pot of boiling, salted water cook the pasta to al dente
While the pasta is cooking, in a separate pot, melt the butter. 
Whisk in the flour and mustard and keep it moving for about five min. Make sure it’s free of lumps. 
Stir in the milk, onion, bay leaf, and paprika. 
Simmer for 10min and remove the bay leaf
Temper in the egg.
stir in 3/4 of the cheese. 
Season with salt and pepper. 
Fold the macaroni into the mix and pour into a 2 qt casserole dish.
Top with remaining cheese
Melt the butter in a sauce pan and toss the bread crumbs to coat. 
Top the macaroni with the bread crumbs.
Bake for 30 min.
Remove from oven and rest for 5 min before serving
(We didn’t use the bay leaf- I imagine it would have added a little something, but the dish is still great without it!)


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


  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13 inch pan.
  2. 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.
  3. Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.

2 responses to “Picnic at Potter’s Lake… 2nd May recipe test with Anna!

  1. PushDumpFatButton

    Reblogged this on Push Dump Fat Button.

  2. Pingback: 2012 Manifesto End of Year Wrap up! | thegreentreeischirping

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