Sloppy Joes, Cucumbers and Lemon Bars

Last night we had both of our mothers and siblings over, we want to do something simple that didn't take a lot of time to prepare. This was definitely an easy meal. We made sloppy joe's, chips and dip, watermelon, and cucumbers.

While walking through the grocery store on Friday I remember I hadn't planned anything for dessert for our company. We happened to be in the baking aisle. I asked Adam what he wanted, he looked up and saw a box for Lemon Bars and pointed. I was about to make a box mix when I have time, so I came home and found a recipe. These turned out really good! I will admit, my pictures looked horrible, so I took the lemon bar picture from the website.

Ozzies Sloppy Joes (From: My Dad's Recipe )

• 2 lbs mid grade hamburger (you want some fat to hold in the flavor)
• 1 small yellow onion diced
• 1 1/2 c. ketchup
• 1 T. yellow mustard
• 1 t. french brown mustard
• 1/4 tsp. Dill
• 1/4 t. Tarragon
• 1/4 t. Basil
• 1/4 McCormick Cajun seasoning
• 2 T. Parsley

Fry hamburger and onion together. Place in slow cooker with seasoning, cook for 3-4 hrs at least, but for best taste cook for 6-8.

***Tips: I didn't have an cajun seasoning so used steak seasoning, I also added about a tablespoon more of the brown mustard. I mixed it up let it cook for 2 or so hours and tasted and adjusted. This is also not a really BBQ sauce recipe, more of a spice flavored one. My dad adds different seasonings, sometimes Worshershire sauce, etc.

Cucumbers and Onions (From: My Mom)

• 1 cucumber
• 1/4 large onion
• 1 c. mayo
• 1/4-1/2 c. milk
• pepper to taste
• fresh dill

Cut cucumbers and onions in thin pieces, but not paper thin.

Mix mayo, milk, pepper, and dill. You want a heavy cream like texture not a milky like texture, add dill to flavor as you want.

Mix in cucumbers and onions. Let sit for as long as possible so that the flavors will all mix.

***Dips: I mixed this and let it sit for about 8 hours, it is best to do it as long as possible.

Lemon Bars (From: Cooking Light)

Crust:

• 1/3 cup butter, softened
• 1/4 cup packed dark brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground mace or nutmeg
• 1 cup all-purpose flour
• Cooking spray

Filling:

• 1 cup 1% low-fat cottage cheese
• 1 cup granulated sugar
• 2 tablespoons all-purpose
• 1 tablespoon grated lemon rind
• 3 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon baking powder
• 1 large egg
• 1 large egg white

Preheat oven to 350°.

To prepare crust, place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Add 1 cup flour to butter mixture, and beat at low speed until well-blended. Press crust into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes.

To prepare filling, place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. Add 1 cup granulated sugar and remaining ingredients, and process until well-blended.

Pour filling over crust. Bake at 350° for 25 minutes or until set (the edges will get lightly browned), and cool. Cover and chill for 8 hours.

***I used a blender instead of a food processor. The crust was a little hard, I think next time I would cook them a little less. Also, we omitted the lemon rind, and added 1/2 T. of lemon juice.