Archives for the month of: June, 2013

My sister and her boyfriend made a delicious meal for us one night so I decided to chip in and help with dessert. I had a random craving for rice krispies treats and was surprised at how quick and easy they are to make!  It was so simple I’ll leave you with the recipe!


  • 3 tablespoons butter or margarine
  • 1 package (10 oz) regular marshmallows OR 4 cups miniature marshmallows
  • 6 cups Rice Krispies cereal


1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
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2. Add Rice Krispies cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.


Cool. Cut into 2-inch squares. While warm, spread chocolate chips for an extra treat. Best if served the same day.


Not so long ago, I went to visit my great friend Roselyn as she awaited the birth of her beautiful baby girl, Hannah Sophia! We decided to make the wait sweeter by making some lemon bars with her  friend Cassie. The lemon bars were delicious, but nothing compares to the beauty of Roselyn’s new baby girl! Congratulations again!



  • 16 Tbsp (2 sticks) unsalted butter, softened
  • 1/2 cup sugar
  • 2 cup all-purpose flour
  • 1/2 tsp. salt


  • 4 large eggs
  • 2 large egg yolk
  • 2  cup sugar
  • 2/3 cup lemon juice (or lime juice for Key Lime bars)
  • 2 tsp. grated lemon zest (or lime zest for Key Lime bars)
  • 4 Tbsp. all-purpose flour
  • Confectioner’s sugar, for dusting (optional)

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  1. Preheat oven to 350 F. Line a 9×13 in. baking pan with foil, leaving a 2-inch overhang. Mist foil with cooking spray.
  2. Make crust: Using an electric mixer on medium-high speed, beat together butter and sugar until light, about 2 minutes. Add flour and salt and beat until just blended. Press crust evenly over bottom of prepared pan. Bake until firm and light golden around edges, 20 to 25 minutes. Let cool slightly on a rack.
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  3. Make filling: Using an electric mixer on medium speed, beat eggs, yolk and sugar until smooth. Stir in lemon juice and lemon zest. Fold in flour until just combined. Pour filling over crust. IMG_5709
    Bake until set, 20 to 30 minutes.
    Cool on a wire rack. Cover; refrigerate for at least 1 hour or overnight. Use foil overhang to remove bars from pan to cut. Dust with confectioners’ sugar just before serving, if desired.
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    The happy couple!
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