Zesty Lemon Pie Bars for a Refreshing Summer Treat

There’s something magical about a dessert that can cut through the sticky heat of summer with a burst of citrusy brightness. These Lemon Pie Bars from The Back in the Day Bakery Cookbook are exactly that—a cool, creamy, tangy delight that’s perfect for hot days when you need a pick-me-up. With a buttery graham cracker crust and a luscious lemon filling, these bars are like a slice of sunshine in every bite. Whether you’re hosting a backyard barbecue or just craving something sweet and refreshing, this recipe is a must-try.The beauty of these lemon pie bars lies in their simplicity. The crust comes together in minutes with just three ingredients: graham cracker crumbs, melted butter, and a touch of sugar. The filling is just as easy, blending heavy cream, fresh lemon juice, and zest with sweetened condensed milk and egg yolks for a silky, custardy texture. Baked in a water bath for a perfectly set filling, these bars are chilled to perfection and can be topped with a dollop of fresh whipped cream for an extra touch of indulgence.

What I love most about this recipe is its versatility. It’s ideal for summer gatherings, picnics, or even a quiet evening at home when you want to treat yourself. The zingy lemon flavor paired with the creamy filling and crunchy crust makes every bite a balance of textures and tastes. Plus, they store beautifully in the fridge for up to three days, so you can make them ahead and enjoy them all weekend long.Lemon Pie Bars 

For the Crust:

3 c. graham cracker crumbs (about 24 crackers)

12 T. (1½ sticks) unsalted butter, melted

2 T. sugar

For the Filling:

1 c. heavy cream

2 t. freshly grated lemon zest

1 c. fresh lemon juice

2 14-oz. cans sweetened condensed milk

6 large egg yolks

Fresh whipped cream (optional, recipe below)

Confectioners’ sugar for dusting (optional)

Position a rack in the middle of the oven and preheat to 350°F. Grease a 9x13-inch baking pan and line with parchment, allowing the ends to hang over two opposite edges. 

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Blend with a fork until evenly moistened. Press the mixture firmly into the bottom of the prepared pan, using parchment to level it. Bake for 8 minutes until lightly golden. Cool completely, then lower the oven to 325°F. 

In a large bowl, whisk together heavy cream, lemon zest, lemon juice, sweetened condensed milk, and egg yolks. Pour over the cooled crust. 

Place the baking pan inside a larger pan. Pour hot water into the larger pan until it reaches halfway up the sides of the smaller pan. Bake for 20-25 minutes, until the filling is puffed at the edges and set in the center. Remove from the water bath, cool on a rack for 1 hour, then refrigerate until cold.

Cut into squares and serve chilled, topped with whipped cream or sprinkled with confectioners’ sugar, if desired. Store in an airtight container in the fridge for up to 3 days.

Fresh Whipped Cream (Optional):

2 c. heavy cream

¼ c. confectioners’ sugar

Whip cream in a stand mixer with the whisk attachment on medium until it thickens. Add sugar and beat until soft peaks form.

These lemon pie bars are a game-changer for summer desserts. They’re easy to make, refreshing, and guaranteed to impress. Try them for your next gathering or as a sweet treat to brighten your day!

 

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Tequilaberry’s Original Salad – A Legendary Crunchy Delight from Coon Rapids

In the 1980s, Tequilaberry’s Restaurant in Coon Rapids, Minnesota, was a local legend, drawing crowds for two unforgettable offerings: their all-you-can-eat prime rib and the iconic Tequilaberry’s Salad. Served in “The Loft,” the prime rib was a showstopper, but the salad was the real star. Brought to your table on a tray and mixed fresh by the waitress, this salad was served on massive plates, making it a meal in itself. Its creamy, tangy dressing, shrouded in secrecy, was the key to its fame. Rumor has it, a long-time waitress spilled the recipe to a friend after leaving the restaurant, and now having tasted myself and fallen deeply in love, I’m sharing it with you!

This is everything a chopped salad lover like me dreams of: crisp iceberg lettuce, tender cauliflower, smoky bacon, and a pungent Parmesan dressing that ties it all together. It’s simple to make, packed with crunch, and bursting with flavor. Whether you’re hosting a potluck, craving a nostalgic Midwest classic, or just want a hearty side dish, this salad delivers. I switched things up a tiny bit in that I used Melissa’s colorful cauliflower as well as my favorite brand of mayonnaise, Dukes; this is reflected in the recipe. The original, called for any old kind of cauliflower, and Hellmann’s mayonnaise.

Tequilaberry’s Original Salad

Slightly adapted to satisfy my own tastes

1 head iceberg lettuce, chopped into 1" pieces
1 head Melissa’s colorful cauliflower, chopped into bite-size pieces

1 lb. bacon, cooked crispy and chopped
1 c. Duke’s mayonnaise
2½ T. white vinegar
¼ c. granulated sugar
1½ c. shredded Parmesan cheese 
Freshly ground black pepper, to taste (optional) 

In a large mixing bowl, combine chopped iceberg lettuce and cauliflower. 

Fry bacon until crispy, blot with paper towels to remove excess grease, and chop into bite-size pieces. Add to the lettuce and cauliflower mixture. 

In a small bowl, whisk together mayonnaise, white vinegar, granulated sugar, and shredded Parmesan cheese until smooth and fully incorporated. 

Pour the dressing over the salad mixture and toss until evenly coated. Serve immediately for maximum crunch, or chill briefly in the refrigerator. Grind fresh black pepper over the top before serving, if desired.

Pair with grilled meats or prime rib for a nod to Tequilaberry’s classic menu, or serve as a standalone meal for a hearty lunch. As an Amazon Associate I earn from qualifying purchases.

Spooky Cocktails: 100+ Spirited and Wickedly Delicious Drinks by Clair McLafferty, a Review

 

Spooky Cocktails by Clair McLafferty, scheduled for release tomorrow, is a bewitching masterpiece that transforms happy hour into a thrilling witching hour. As someone who once trembled at the thought of Halloween as a shy child, I’ve grown to adore the spooky season, and this book has elevated my love for it to new heights. With over 100 enchanting recipes, this cocktail compendium is a must-have for anyone looking to add a dash of frightful fun to their mixology adventures.

The book is a visual and culinary delight, brimming with creative concoctions like the Witch’s Brew, Black Magic Margarita, Bloody Fang Sangria, Poison Apple Cider, and Crypt Keeper Cooler. Each recipe is thoughtfully crafted, easy to follow, and caters to both novice mixologists and seasoned bartenders. The diversity of drinks is astounding—many of which I’d never encountered before—and every one sounds wickedly delicious and intriguing. From potions to tonics, there’s something for every palate, whether you’re hosting a haunted gathering or sipping solo during a horror movie marathon.

What sets this book apart is its attention to detail. The full-color photography is nothing short of spellbinding, showcasing each drink with eerie elegance. The suggested garnishes, like gummy worms and smoking dry ice cauldrons, add a playful yet macabre flair that’s sure to impress guests. The book’s aesthetic is so captivating that it doubles as a stunning coffee table piece, perfect for year-round display, not just Halloween.

As a seasoned reviewer of cocktail books, including Halloween-specific ones, I can confidently say Spooky Cocktails is unparalleled. Its clever themes, innovative recipes, and gorgeous presentation make it the best in its class. Whether you’re a Halloween enthusiast or simply love a good cocktail, this book will inspire you to dust off your cauldron and shake up something wickedly delightful. Highly recommended for ghouls and mixologists alike—this is one potion you’ll want to sip again and again!

You can get your copy here.

Rating: 5/5 Stars

 I received a complimentary copy of this book from NetGalley. Opinions expressed in this review are completely my own.

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Creole Brownies

 

I’m not a particular fan of brownies.  A brownie, I think, is one of those food items that doesn’t really know what it wants to be.  There are fudgy brownies and cake-like brownies, some are soft, and some are chewy.  So what are they?  Cake?  Fudge?  What??  If I want cake, by God, I’ll make cake.  Same thing with fudge, if that’s what I want.  To me a proper brownie should, first of all, be chocolate, so chocolaty that you’re knee deep in it.  Secondly, it should be dense, rich, crispy at the edges, deep, dark, and deliciously chewy on the inside, and it must, oh yes, MUST have icing, or rather, a chocolate ganache as rich and delicious as it is.  Finding a brownie like this seemed an impossible task, and then I opened up what has become my favorite cookbook, The Back in the Day Bakery Cookbook by Cheryl and Griff Day.  When I saw the picture of the Creole Brownies staring up at me from page 192 I knew this was the recipe for me.  It was.  These are, without a doubt, the best brownies EVER.

 I made a couple of alterations.  I wanted them thicker, so I made them in a 9” square pan and, as such, baked them for about 26 minutes (test for doneness if you do the same).  I also used Medaglia D'Oro Instant Espresso because it was late and I didn’t want to make a pot of strong coffee.

 Here’s the recipe, but do me a favor, and just buy this book.  You’ll thank me later.

 Creole Brownies

 For the brownies

 ½ lb. (2 sticks) unsalted butter, cut into cubes

8 oz. unsweetened chocolate, coarsely chopped

2½ c. sugar

½ t. fine sea salt

2 t. pure vanilla extract

4 large eggs

1 c. unbleached, all-purpose flour

¼ c. Melissa’s cocoa nibs

 For the ganache

 1 c. heavy cream

8 T. (1 stick) unsalted butter, cut into cubes

1/3 c. granulated sugar

¼ t. fine sea salt

16 oz. bittersweet chocolate, finely chopped

¼ c. hot freshly brewed New Orleans-style chicory coffee or strong regular coffee

1 t. pure vanilla extract

 Fleur de sel for sprinkling (optional)

 Position a rack in the middle of the oven and preheat to 350°F.  Lightly grease a 9x13x2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite sides of the pan.

 To make the brownies: Set a large heatproof bowl* over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), add the butter and chocolate, and stir frequently until melted and smooth.

 Remove the bowl from the heat, add the sugar, salt, and vanilla and stir until completely combined.  Add the eggs, one at a time, mixing well after each addition.  Add the flour and stir until the batter is smooth, 2 to 3 minutes.  Stir in the cocoa nibs (if you use them, I did not.)

 Pour the batter into the prepared baking pan and bake for 20 to 22 minutes.  When the brownies are done, a slight crack will have formed around the edge.  Remove the pan from the oven and let the brownies cool completely on a wire rack.

 To make the ganache:  Combine the cream, butter, sugar, and salt in a large heatproof bowl*, set it over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), and stir until the butter is melted.  Add the chocolate and stir until the chocolate has melted and the mixture is completely smooth.

 Remove the bowl from the heat, add the coffee and vanilla, and stir until smooth.  The ganache will thicken as it cools.

 To finish the brownies: Invert the brownies onto a baking sheet and remove the parchment.  Pour the thickened ganache over the brownies, spreading it evenly with a spatula or butter knife into a thick layer on top.  Let the brownies stand until the ganache is completely set and sprinkle with fleur de sel if desired.

 Cut into squares.  The brownies will keep in an airtight container at room temperature for up to 1 week.

 *If you don’t have a set of Duralex Bowls, get some.  These are invaluable in situations like this.

 

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Treating Myself to Perfect Steak with Whiskey Cream Sauce

I’ll admit it—I love treating myself, and as I’ve gotten older, staring into the abyss of life, I’ve decided it’s a weekly ritual. One of my favorite indulgences? A perfectly cooked filet mignon, which always brings back memories of my parents. My dad used to grill filets for my mom, turning it into a special event. She’d prepare baked potatoes and veggies inside, while he sipped a martini and she enjoyed a glass of scotch on their patio. After she passed, he grilled one last steak alone and couldn’t bear to do it again. Every bite of steak reminds me of them, but that’s a story for another day. The point is, treating yourself well—within reason and budget—is a beautiful thing.

I don’t grill often, and by that I mean, never. So I’ve mastered cooking steak on the top of the stove. It comes out perfectly every time, and today, when I topped it with whiskey cream sauce I knew that I had captured the essence of fine dining. This is restaurant quality. You can do as many steaks at once as you like. This recipe is for two, double it, or triple it if need be, according to the number of stakes you plan to serve. If you have any leftover sauce, it works quite well over Salisbury steak.

Filet Mignon with Whiskey Cream Sauce

 For the Filets

 2 (6-oz.) filet mignons

1 T. extra virgin olive oil

Montreal steak seasoning

Freshly ground black pepper

 Rinse filets and pat dry. Season the tops with Montreal Steak Seasoning and black pepper. Let them sit at room temperature for 30 minutes. Heat oil in a 9-inch sauté pan over medium-high heat until shimmering. Turn on your vent fan—this is key! Sear steaks for 3 minutes per side, then flip and cook 2 minutes per side, followed by 1 minute per side for rare. Remove to a plate, tent with foil, and rest for 10 minutes while making the sauce.

 Whiskey Cream Sauce

 2 T. unsalted butter

2-3 cloves garlic, peeled

2 sprigs Melissa’s fresh thyme, plus more for garnish

1/3 c. whiskey (I used Jameson)

1 T. Dijon mustard

½ c. heavy cream

½ t. low-sodium beef stock base

Freshly ground black pepper

Return the pan to medium heat with steak drippings. Whisk in butter, then add garlic and thyme, cooking and stirring until fragrant (1-2 minutes). Stir in whiskey, scraping the pan, then add mustard, cream, and beef base. Simmer until thickened. Season with pepper if desired. Plate steaks with a garlic clove, top with sauce, and garnish with thyme.

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Refreshing Summer Gazpacho with a Hint of Basil

 

As summer heats up, there’s nothing like a chilled bowl of gazpacho to cool you down and celebrate the season’s vibrant produce. This classic Spanish cold soup is a blend of ripe tomatoes, crisp cucumbers, and a touch of Anaheim pepper for a gentle kick, all elevated by the subtle fragrance of fresh basil. Perfect for a light lunch, appetizer, or even a refreshing dinner on a sweltering evening, this gazpacho is as easy to make as it is delicious. Plus, it’s vegan, gluten-free, and packed with nutrients, making it a crowd-pleaser for any gathering.
 

 This recipe is designed for simplicity—throw everything into a food processor, blend, chill, and serve. No cooking required! The result is a silky, flavorful soup that’s bursting with summer freshness. Whether you’re hosting a backyard barbecue or just craving something light and healthy, this gazpacho is your go-to. Let’s dive into the recipe and tips for making it your own.

Summer Gazpacho with a Hint of Basil

2 lbs. ripe red tomatoes, cored and roughly chopped
1 Melissa’s Anaheim pepper, cored, seeded, and roughly chopped
1 Melissa’s organic cucumber (about 8"), peeled and chopped
1 small mild onion, peeled and roughly chopped
1 clove garlic, peeled
1 sprig fresh basil (about 6 leaves)
2 t. sherry vinegar, plus more to taste
1½ t. kosher salt, plus more to taste
Pinch of smoked paprika
¼–⅓ c. extra-virgin olive oil, plus extra for drizzling
Optional: Ice water, for adjusting consistency

In the work bowl of a food processor, combine the tomatoes, Anaheim pepper, cucumber, onion, garlic, and basil sprig. Process until very smooth, about 1 minute, pausing to scrape down the sides with a rubber spatula as needed.
With the motor running, add the sherry vinegar, kosher salt, and smoked paprika. Slowly drizzle in ¼ cup olive oil until fully incorporated. Taste and adjust with more vinegar, salt, or olive oil if desired.

For a smoother texture, strain the mixture through a fine mesh strainer or food mill, pressing gently to extract the liquid. If you prefer a rustic texture with bits of vegetable pulp, skip this step.

Transfer the gazpacho to a large glass pitcher or bowl. Cover and refrigerate until very cold, at least 6 hours or overnight, to let the flavors meld.

Before serving, taste and adjust seasoning with additional salt or vinegar if needed. If the soup is too thick, stir in a few tablespoons of ice water to reach desired consistency. Serve in chilled bowls, cups, or glasses, over ice if preferred. Drizzle with a touch of olive oil for an elegant finish.

Store leftovers in an airtight container in the fridge for up to 3 days. Stir well before serving.

Pair with crusty bread, a sprinkle of fresh herbs, or a side of grilled shrimp for a complete meal.

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Crunchy Apple Broccoli Cauliflower Salad – A Fresh, Flavorful Side Dish

 

Looking for a vibrant, nutrient-packed salad that’s as delicious as it is colorful? This Apple Broccoli Cauliflower Salad is your answer! Bursting with crisp apples, crunchy vegetables, sweet dried cherries, and a creamy, tangy dressing, this salad is perfect for potlucks, picnics, or a healthy weeknight side. The combination of textures and flavors—crisp Honeycrisp apples, nutty seeds, and creamy feta—makes every bite irresistible. Plus, it’s easy to prep and stores beautifully for meal prep.

This salad is a nutritional powerhouse, packed with fiber-rich veggies, healthy fats from seeds and olive oil, and a touch of sweetness from apples and cherries. It’s gluten-free, vegetarian, and easily adaptable for nut-free diets. Whether you’re serving it at a summer barbecue or enjoying it as a light lunch, it’s a crowd-pleaser that’s as pretty as it is tasty. The creamy lemon dressing ties it all together with a bright, tangy finish that complements the fresh ingredients perfectly. Apple Broccoli Cauliflower Salad

Adapted from therealfooddieticians.com

For the Salad:

4 c. Melissa’s organic broccoli, chopped into bite-size pieces

3 c. Melissa’s colorful cauliflower, chopped into bite-size pieces

1 large Melissa's Honeycrisp apple, diced

½ c. diced red onion

2 celery ribs, diced

⅓ cup thinly sliced scallions (about 3)

1 3-oz. pkg. Melissa’s dried cherries

½ c. crumbled feta cheese

⅓ c. pumpkin seeds

⅓ c. sunflower seeds

For the Dressing:

¾ c. Duke’s mayonnaise

¼ c. extra-virgin olive oil

3 T. fresh lemon juice

2 t. honey

1 t. garlic powder

½ t. fine sea salt

¼ t. freshly ground black pepper

In a small bowl, whisk together mayonnaise, olive oil, lemon juice, honey, garlic powder, salt, and pepper until smooth, about 2–3 minutes. Set aside.

In a large bowl, combine broccoli, cauliflower, apple, red onion, celery, green onions, dried cherries, feta cheese, pumpkin seeds, sunflower seeds, and almonds. Toss to mix evenly.

Pour the dressing over the salad and toss until everything is well coated.  For best flavor, cover and refrigerate for 30 minutes to let the flavors meld.

 Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days. 

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