August 8, 2010
Fun With Friends!
(Left to right: Jessica, Joe, friend Paige)
Sacramento summers are perfect for hanging outside with friends. Concerts, picnics, and wine tasting are some of the activities we enjoy. Saturday afternoon/evening a friend put together a softball game, which really means the guys play softball, the kids run around the park, and the ladies sit and visit with beverage of choice. Joe and I brought shish-ka-bobs we made at home. Beef marinated in A-1, shrimp marinated in olive oil, garlic, and pepper. The veggies were marinated in olive oil and steak seasoning. We used zucchini, yellow squash, onion chunks, and mushrooms. I made pasta salad as a side dish (from a box, but don't tell anyone), although adding chipotle mayonnaise makes it less mundane and more unique. For dessert I made creamy lemon bars.
Cooking away from home, on an unknown grill, is difficult, especially when the grill is not set up properly (as Joe found out when the grill tipped over on him and some of our bobs ended up in the ash). All was not lost, however, due to his quick thinking. One of the pitfalls of picnicking. We just go with the flow....
Creamy Lemon Bars
1 1/2 cups graham cracker crumbs
1/2 cup sugar, divided
1/2 cup (1 stick) of butter or margarine, melted
1 pkg (8 oz) softened cream cheese (ok to use lowfat)
2 Tbsp milk
1 tub (8oz) whipped topping (ok to use nonfat/lite)
1 pkg (4.3 oz) lemon flavor cook & serve pudding and pie filling mix ( do NOT use instant or sugar free)
3/4 cup sugar
3 cups water, divided
3 egg yolks
Mix crumbs, 1/4 cup of the sugar and butter into a 13x9 pan. Press firmly into bottom of pan and refrigerate.
Beat cream cheese, remaining 1/4 cup sugar and milk until smooth. Gently stir in 1/2 of the whipped topping. Spread evenly over crust. Stir pudding mix, 3/4 sugar, 1/2 cup of the water and egg yolks in medium saucepan. Stir in remaining 2 1/2 cups water. Stirring constantly, cook on medium heat until mixture comes to full boil. Cool 5 minutes, stirring twice. Pour over cream cheese mixture. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding. Makes 15 servings.