So this weekend was a nice 3-day'er
Since Labor day was Monday and the kiddies had no school, Babe didnt have to work and I even took the day off from "working at home".
We decided at the last minute that we'd BBQ for our "Soulful Sunday" this week in honor of the long weekend.
So we did.
Babe made a fabulous s'morgous board of chicken, ribs and hot dogs for the kiddies.
I made a pasta salad, followed his direction for the baked beans and tested out two new recipes!
Minted Iced Tea Lemonade and Key Lime Bars!
Both were so easy and a wonderful treat to add to our dinner!
Alas I have no pictures because I was starving and didnt think about the camera until after we ate.
But suffice to say they were yumm!!!!
I slightly modified the Minted Iced Tea Lemonade as I didnt have any mint.
So really it was just a Green Tea Lemonade.....and it was so good!
I think I may just stop going to Starbucks all together!!
******Here are the recipes*******
Minted Iced Tea Lemonade:
steep 5 bags of black/green tea + 1/3 cup of sugar+ a handful of mint in 1 quart boiling water for 1hour.
prepare lemonade ( I used the Minute Maid frozen one)
Mix well and let chill
I add lemons for color, serve over ice and garnish w/ mint ( if I'd had it)
Key Lime Bars:
For the dough:
1 cup unsalted butter
1/2 cup confectioners sugar
2 cups all purpose flour
pinch kosher salt
For the filling:
4 large eggs,lightly beaten
2 cups sugar
6 tablespoons all purpose flour
1/4 cup + 2 tablespoons fresh lime juice
(or bottled key-lime juice)
2 teaspoons grated lime zest
confectioners sugar for garnish
pre-heat oven to 350
spray bottom and sides of 9x13 inch pan with nonstick spray
combine butter and confectioners sugar in the bowl of an electric mixer fitted w/ the paddle attachment*
Beat on med. speed until light and fluffy (2-3 min)
Add the flour and salt and mix another minute until well combined
Transfer dough into prepared pan and and pat out to even thickness.
Bake for 20-25 minutes or until lightly golden. (varies depending on the oven)
Remove from oven and cool on baking rack
whisk eggs and sugar in large mixing bowl.
add the flour and whisk until just combined, then whisk in the lime juice and zest.
Pour topping over cooled crust then bake for additional 25 minutes utnil the filling is set
Allow bars to cool completely.
Generously dust w/ confectioners sugar and cut into squares
For the neatees presentation use a metal spatula or butchers scraper to remove bars from pan
Leftovers will keep for 2-3 days at room temp. or for up to a week in the fridge!
*** if u don't have a mixer w/ the paddle a attachment you can use a regular mixer on low or spatula****