After dinner, you must have a dessert. Especially, if you have a family of kids. So, what should you make? I always choose lemon bars…Why not! When made right, lemon bars are delicious. The right combination of fruit, butter, tart and sweet. Also, lemon bars are really easy to make.

With a family of kids running in and out of your kitchen, you need to have a quick recipe for lemon bars. I don’t always feel like cooking is going to be a lot of fun. Krusteaz makes lemon bar mixes that you can pick up at the grocery store. I have been using their other mixes for some time now and thought i’d give it a try. Not to mention it is only $2 for the mix. After making dinner, I decided it was time to make my lemon bars. I flipped the box over and read through the ingredient list and the directions.

The list of ingredients was short: square pan, non-stick spray, 1/2 cup water, 3 eggs and powdered sugar. Seems pretty easy and quick. To make lemon bars from scratch is pretty easy too…you just need a couple more ingredients. I will get to that later in the article, however.

Next step was to preheat my oven. I opened the mix and poured it into my sprayed pan. Making the crust is very easy…all you need to do to make the sweet, buttery shortbread crust is press the mix firmly into the pan and bake it for about 8 minutes. For the filling, you mix the contents of the filling packet with 1/2 cup water and 3 eggs and whisk it together. After the crust has baked, pour the prepared filling into the pan then bake for the prescribed time. After it has baked, dust with powdered sugar, if you desire.

The flavor was pretty good, but it still tasted like it came from a box. The baked lemon filling is thick, rich and packs a tart punch. If you dust your dessert with powdered sugar, it will temper the tartness a little bit with a fleeting sweetness. The crust, which is my favorite part, is slightly sweet and buttery and melts in your mouth.

Although, this lemon bar mix was cheap, I would not recommend it for many reasons. It’s easy and I’d prefer to make lemon bars from scratch. The taste is better and the time it takes to make lemon bars from scratch is not that more.

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Everybody loves Prime Rib and for good reason. After you’ve selected the perfect prime rib and you have brought it home, you can’t wait to eat it. First things first, though. Spray the exposed meat with water or balsamic vinegar, and coat it in rock salt. Your object is a solid crust of salt entirely covering and protecting the prime rib.

Salt is not necessary when the meat is already protected by fat, but a light sprinkle would be a good idea. You can add herbs at your discretion before the salt cover goes on, but make sure that an unbroken crust can form. Don’t use regular salt, as the fine grains are not suitable for forming the protective crust.

When it comes to trimming the prime rib, you can do it two ways…It is your choice to trim off that blackened crust on a really well aged piece of prime rib. I don’t, and I think you’ll get better results this way, but it’s a personal preference. Most find that it improves the quality of the prime rib, it has a delightfully full flavor when the cooking is finished. You can try it both ways to see which you prefer. It is really just a personal preference.

Next thing to do is to put the prime rib into the oven. Prime rib reaches the ideal tenderness when it is slowly brought up to temperature. Make sure you have some free time on your hands because you will be waiting some time for your prime rib to finish. It will be worth the wait, though and you will love it. If you are cooking the prime rib for the first time at a big event…good luck! I’d try to cook it at least once before just to get everything just right.

Cooking Time: Depending on the size of the roast, its density from moisture weight loss and its temperature on being placed into the oven, it can take a varying amount of time to reach the correct internal temperature. Other factors can also influence cooking time, such as the thickness of the overlaying fat, the proportion of bone, whether or not the “cap” is left on the meat, and of course the accuracy of your oven. Charts that give a number of minutes per pound can only serve as a rough and poor guideline, since this kind of guesswork is no good when you have a $50 or $100 hunk of meat and your reputation as a good cook on the line. There is absolutely no substitute for a thermometer to determine whether or not your prime rib roast is done.

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