Carrot Salad

When I first saw this recipe, I immediately flashed back to my childhood when my Grandma would take us to the local cafeteria for lunch or an early supper. She would get some carrot salad. I would usually get a regular salad with ranch, and a piece of jalapeno cornbread. I know my grandma would have loved this one had I had the chance to make it for her. Surprisingly, my 12 year old daughter liked it. So much so, that she would take some for lunch! Mom win!

My interpretation of the recipe:

Carrot Salad

Grate 3 carrots (raw)
1 can crush pineapple (17 )
2 fresh apples cubed
Little lemon juice
1 tsp. mayonnaise
1 Tbs sugar

Mix together. Serve cold
Add raisins before serving.

*I wish a can of crushed pineapple was 17 !

*Red apples were uesd

*Fresh lemon juice was used

*I added raisins to each individual serving

 I hope you enjoy and give this recipe a second chance in your kitchen too.

Lemon Bars

Honestly, who doesn't love a good lemon bar? Especially in the Summer! These hit the spot. The crust is buttery, flaky, crumbly goodness and the lemon has a good tang to sweet ratio. Normally I share what I make with friends, neighbors and family but I was instructed to keep these. I've left them on the stove with a plastic knife in the pan and every time I walk by I notice more and more missing :) Sure the kiddos get some when I cut them a piece but most of it is going in my husband's belly! haha!

My interpretation of the recipe:

Lemon Bars

Cream:

1 cup butter

2 cups flour

½ cup powder sugar

Press in 9x13" pan - halfway up sides and bottom. Bake 20 minutes 350º

Beat 4 eggs; add to eggs 6 Tablespoons lemon juice

Mix: 2 cups sugar, ½ teaspoon salt, 4 Tablespoons flour

Add to egg mixture. Spread on hot crust. Bake 30 minutes at 350º

Sprinkle powder sugar while warm on top.

* I used unsalted butter

* I used 2 decent sized lemons to squeeze out 6T fresh lemon juice

I hope you enjoy and give this recipe a second chance in your kitchen too.