Creating Me

Whew!! I’m back! 🙂 The month of July was a tough one!! I was hospitalized for over a week to be treated for Rocky Mountain Spotted Fever and have been recovering at home. I’m slowly getting back to normal and am so glad to be back to sharing fun posts with you!!! So…wear your bug spray that has DEET, be careful, see your doctor if you have any symptoms you can’t explain…and enjoy the rest of the Summer!

Lemons just shout Summer to me! Sweet and tart at the same time, bright and refreshing. I love just about anything with lemon in it so when I found this recipe for Lemon Lemonies  on Pinterest I knew I had to try it!

They have a more dense texture than lemon bars – sort of like a lemon brownie. And the glaze on top adds even more lemony goodness! 🍋

Here they are already for the oven. I used a 9 x 7 Pyrex pan lined with aluminum foil. 

Fresh from the oven with just a hint of browning around the edges. 

And after adding the scrumptious lemon glaze and allowing them to cool. I made my glaze a bit thinner than the pictures in the recipe – make it as thin or thick as you’d like. 🙂

Seriously one of the best lemon desserts I have ever tried! Try these the next time you are craving a Summery desert – you’ll be glad you did! 🍋

Thanks for stopping by,

Anita

Pasta Salad…it’s a great side dish for Summer picnics, pool parties, or weekday burgers on the grill. This Basil Pesto Pasta Salad is super simple to throw together and you can make it ahead of time so it will be ready when you are.

All you need to make this yummy side dish is pasta, basil pesto, some mozzarella cheese, and your choice of fresh veggies. You can use either store bought or fresh homemade basil pesto in your pasta salad. If you want to make your own, there are all kinds of recipes on Pinterest like this one. I used Classico Traditional Basil Pesto in my salad this time.

I used tricolored rotini pasta to add a little more color to the finished dish. Cook the pasta according to package directions – making sure to not overcook it. Drain and rinse the pasta with cool water and add to a bowl. Cut the mozzarella cheese into small cubes and add to the pasta. Then add whatever veggies you have on hand. I added broccoli florets and grape tomatoes cut in half. Gently toss the salad with desired amount of pesto – I used about 1/2 cup. Then put it in the fridge to chill. You can make this several hours ahead, or even the day before you are ready to serve it. 

Your family doesn’t like broccoli? Use your favorite veggies – cauliflower, zucchini, yellow squash, sweet peas – whatever you’d like. You can also add some cooked chicken or turkey (a rotisserie chicken from the deli would work great!) to turn this into a main dish on a hot Summer evening. Add some bread and fruit for a light dinner that won’t heat up your kitchen!

Thanks for stopping by,

Anita