Who Knew Lemon Bars Were So Simple To Make?

This recipe bring back beautiful memories for me,This were made by Laurel Nguyen, and hey looks delicious.

My Foray Into Food Storage

Before I begin, a quick reminder: Today’s the last day to enter my May giveaway.  Click on this link to enter.

I work with the young women ages 12-18 at church, and, tonight, we’re having a special get together requiring yummy, dessert “finger foods.”  While I’m not sure if lemon bars qualify as “finger foods,” I don’t think anyone will complain.  I found this recipe online several years ago and added one simple thing (lemon zest) to make them truly special.  Here’s the recipe.

Super Delicious Lemon Bars! Super Delicious Lemon Bars!

Lemon Bars

Adapted from a recipe by Patty Schenck found here


2 cups all-purpose flour

1/2 cup granulated sugar

1 cup (2 sticks) salted butter, softened


1 1/2 cups sugar

1/4 cup all-purpose flour

Juice of 2 lemons (6 tablespoons, can use bottled lemon juice)

4 eggs

zest from lemons, optional

Preheat oven to 350 degrees Fahrenheit.  Combine…

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Heartbleed Security Update

In this post Barry explain what is “Heartbleed Security Vulnerability” that occur last week, and how can we protect our accounts, pages, and blogs.

WordPress.com News

Last week, a very serious bug in OpenSSL was disclosed.  OpenSSL, a set of open source tools to handle secure communication, is used by most Internet websites.  This bug, nicknamed Heartbleed, allowed an attacker to read sensitive information from vulnerable servers and possibly steal things like passwords, cookies, and encryption keys.

Was WordPress.com vulnerable to Heartbleed?

Yes. WordPress.com servers were running the latest version of OpenSSL, which was vulnerable. We generally run the latest version of OpenSSL to enable performance enhancements, such as SPDY, for our users. The non-vulnerable versions of OpenSSL were over two years old.

Has WordPress.com fixed the issue?

Yes. We patched all of our servers within a few hours of the public disclosure.

Has WordPress.com replaced all SSL certificates and private keys?

Yes. Out of an abundance of caution, we have replaced all of our SSL certificates, along with regenerating all of the associated…

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Cheesy Quinoa “Grits”

One of my favorite “new grains”, great recipe. originally posted by Lazy Susan.

The Lazy Suzan

Cheesy Quinoa Grits

Among my many guilty pleasures is insta-grits.  Once in a while, though, I like to swap out the grits for quinoa.  Quinoa is a powerhouse; since it’s packed with protein, dietary fiber, iron, calcium – I could go on, but won’t – you’ll feel a lot better about starting your day with this than that slice of cold pizza.

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Yeast: The Scariest Thing In The Kitchen

Interesting notes about yeast and how to work with it.

My Foray Into Food Storage

Yeast.   Just the word instills fear into the hearts of cooks everywhere.  Since fear is often rooted in mystery, I’m going to dispel some of the mystery surrounding baking yeast.

What is yeast?

Yeast is “a microscopic fungus consisting of single oval cells that reproduce by budding, and are capable of converting sugar into alcohol and carbon dioxide” (Google.com).

Yeast. Yeast proofing.

What does yeast do?

Simply put, yeast makes bread rise.  The gas it expels creates bubbles within bread dough making it lighter in texture than an unleavened bread (think flat bread: tortillas, matzo, etc.).

See the bubbles?  That's from the yeast! See the bubbles? That’s from the yeast!  Want to make this bread?  Here’s the recipe.

Is there more than one kind of yeast?

Yes.  This post focuses on baker’s yeast, but there is also nutritional yeast and brewer’s yeast.  There are three basic types of baker’s yeast: Cake (fresh) yeast, Active Dry yeast…

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Am I REALLY Saving Money? Part One: Dried Beans. Full Steam Ahead!

In Puerto Rico we are very familiar with dried beans, it is a staple in our cuisine what we dont do to frequently is the canning. So here is my question, do you leave the jars out of the refrigerator, until you decide to use them???. Thanks great information.

My Foray Into Food Storage

Welcome to my new recurring blog series:  Am I REALLY Saving Money?  These posts are designed to help you decide if it is worth it for you to do more work in the kitchen to save money.  I hope you enjoy this series of posts.  If you have any ideas for future posts, please comment on this post, or email me at forayintofoodstorage@gmail.com.

Let me begin with a shout-out to my very best childhood friend, Karyn, who reads this blog and taught me this song:  “Beans, beans, the magical fruit…”   Do you remember that one?  I taught it to my boys who got a kick out of it and still do!  They still sing it even though they’re all old now, that funny little song about a food I love.

Beans, Beans, the Magical Fruit... Beans, Beans, the Magical Fruit…

If you’ve read my blog, then you know how much I love bread.  Beans…

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Chili- People`s Choice


Este delicioso chili lo confeccione para la competencia de chilis que anualmente se realiza en el Senior Center de Euless, Texas. y fue el ganador del “Peoples Choice”.  Por lo regular lo hago con bastante pique como a mi me gusta y le anado 2 jalapenos verdes crudos y molidos, pero se me solicito que le bajara un poco el pique, pues era para seniors…… Los jalapenos los sustitui por 1 lata de Rotel  (tomates y jalapenos) o pueden usar tambien una lata pequena de jalapenos en adobo sauce.  Si lo quieren super hot, usen los dos y preparense a votar fuego hasta por las orejas!!!


1# de carne de res molida

1 pqt de salchichas de cerdo y ajo molida

1 cebolla grande picada

1cda. de pesto de ajo y cilantro

1 taza de habichuelas negras

1 taza de habichuelas blancas

1 taza de habichuelas pinto

1 lata de Rotel (tomates y jalapenos)

1 taza de vino blanco

2 tazas de caldo de res

1 taza de ketchup

1/4 taza de salsa soya

paprika, comino, sal y pimienta a gusto

1/8 taza de maseca diluida en agua para espezar


Moler la salchicha y sofreir con la carne de res.  Remover exceso de grasa.  Anadir todos los demas ingredientes, probar sazon y hervir a fuego moderado por 2 hrs.  Al final anadir la maseca diluida para espezar.  Buen provecho!!