I am weak....

What can I say I love food. Now even though my hubby is gone all day today I will have to figure out a way to go running to burn some of this off....sigh. I need a triple jogging stroller!!!!

This recipe would work well for individual servings too just make sure you use oven safe dishes :) 

Strawberry Rhubarb Crisp

Ingredients: 

• 1 cup white sugar
• 3 tablespoons corn starch (you can also use all-purpose flour)
• 3 cups sliced fresh strawberries
• 3 cups diced rhubarb
• 1 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup butter
• 1 cup rolled oats
• 1/4 cup slithered almonds, optional
• 1/4 cup chopped walnuts or pecans, optional

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
3. Mix 1 1/2 cups flour, brown sugar, butter, oats and nuts until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned. 
 

 A yummy iced coffee with a piece of this crisp enjoyed in PEACE and QUIET while all 3 of my boys napped....yes all 3 at the same time :))))))

Avocado Butter....

I don't know about you all but I love Avocado. I would eat it here or there I would eat it anywhere. I would eat it on a boat I would eat it with a goat.....ohh boy I do I need to get out and be amongst adults!!!

Our little baby boy is 2 months old now and I still have a little over 10 pounds of baby weight to loose...sigh. I hate dieting. But it's foods like this that keep me going. I did make my hubby his favorite strawberry rhubarb crisp and though my lunch was simply delicious and satisfying that evil dish is staring at me from the kitchen calling me...eat me....eat me. I will be strong!!!

Avocado Butter:

1/2 avocado
1/2 tsp kosher salt, or to taste
1/4 tsp freshly ground pepper, or to taste
1/2 tsp fresh chopped cilantro (basil is delicious too)
1 tsp of mayo (I used light)
1/2 tsp lime

Directions:

 Cut the Avocado in half and twist. The pit will stay on the one side.

 Using a spoon scoop out one half of the avocado onto a cutting board and place remaining ingredients on top, except lime. Using a fork mash them all together till nice and creamy. You could also use a food processor for this part.

 Drizzle with lime and continue mixing. You can skip this the only reason I used it was because in the middle of making my lunch baby Christopher decided he could not wait to eat. The lime keeps it from turning brown but I really liked the flavor it added.

 This recipe makes just enough butter for one sandwich for me. You could make it go further if you used less but like I said I like me some avocado :) SO here is a little tip....if you did not know this once you cut into an avocado you pretty much have to use it right away or it will turn brown and icky. I found that if you leave the pit in the avocado and drizzle it with a little lime or lemon it will stay nice and fresh longer.

Just store it in a zip lock baggie with the pit left inside.

Delicious....you can eat it on a burger, on a freshly baked peace of bread, in tacos, with some tortilla chips, on a sandwich with a spoon or you can eat on a train or in the rain :0 ohh boy Dr. Suss book are stuck in my head. 

I had mine with a salmon burger on a sandwich thin with a tomato, spinach, and a slice of cheese :) 

For desert I had some fresh fruit but that strawberry rhubarb crisp is staring at me.....be strong!!!

Lemon Bars....

I'm not sure why I do this to myself. I'm trying to loose the baby weight but then I go and make lemon bars like this that I simply can not resist. SO of course I had one for breakfast with my cup of coffee...sigh....food is my weakness!! I used my Samoa cookie recipe for the crust it's flaky, not too sweet, and delicious.

Cookie:

• 1 cup softened butter
• 1/2 cup sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk

Directions:
Preheat oven to 350F.
Cream together butter and sugar in a large bowl. Mix in flour, baking powder and salt at a low speed, next, the vanilla and milk, adding in the milk only as needed to make the dough come together without being sticky. The dough should come together into a soft, pliable ball. Add in a bit of extra flour if your dough seems sticky.

Press the dough into a 9x13 lightly greased baking dish.

Bake cookies for 10-12 minutes, until very lightly golden brown around the edges.

Cool for a few minutes on the baking sheet.


For filling:
6 large eggs
3 cups granulated sugar
1 cup plus 2 tablespoons freshly squeezed lemon juice
1/2 cup all-purpose flour
For garnishing:
About 3 tablespoons confectioners’ sugar

In a large bowl, whisk together eggs and granulated sugar until smooth. Stir in lemon juice and then the flour. Pour filling on top of crust.
Bake until lemon filling is set, about 40 minutes. Let cool to room temperature and then put in the refrigerator for 1 hour or keep at room temperature for 3 hours before cutting. Cut into squares measuring about 2 1/4 inches and dust the tops with confectioners’ sugar.
Planning Ahead: The squares may be made a day in advance, covered, and refrigerated. Bring to room temperature before serving.