“If you wait, all that happens is that you get older.” ~ Mario Andretti
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Our son’s family came over for Mother’s Day last Saturday. Our granddaughter showed us her artwork while our son made creme brulee… yummm! We went out for brunch with our daughter’s family on Sunday… guess who forgot to take a picture! It was a nice weekend with family in between working with 3 groups of buyers on Saturday and reviewing multiple offers with two sellers on Sunday!
RECIPE OF THE WEEK
Our daughter sent me this recipe last week… said it would be good for when we start having Wednesday family nights again! Hopefully that will be this summer! They were super simple to make, and tasted delicious!
STRAWBERRY-LEMONADE SUGAR COOKIE BARS
- 2 packages (16.5 ounces) refrigerated sugar cookie dough
- 1 jar lemon curd
- Cool Whip (8 ounce container)
- 4 cups chopped fresh strawberries
- 1 tablespoon finely grated lemon zest
Heat oven to 350 degrees F. Spray a jelly roll pan (15 x 10) with cooking spray. Press cookie dough evenly in the bottom and up the sides of the pan.
Bake 18-22 minutes or until golden brown. Cool completely, at least 1 hour.
When ready to serve, beat lemon curd and whipped topping in a bowl until well blended. Spread over baked crust. Top with chopped berries and lemon zest. Store loosely covered in the refrigerator.
