Lemonwiches – A Cool Snack

When my husband and I were first married, he told me about a snack that his mother used to make called Lemonwiches. A cool snack made from lemon yogurt and cool whip. I had eaten it once and it was good. After we had moved away from Hawaii, I remembered the snack one day and called my mother-in-law for the recipe. My mother-in-law doesn’t remember where exactly she got the recipe from, but that’s ok. We’re just glad she didn’t forget how to make it. So here’s what you need: LEMON YOGURT, COOL WHIP, and GRAHAM CRACKERS.

First get out your cool whip and yogurt. Really, it doesn’t have to be lemon. You could use whatever flavor you have or want. I’ve done it with strawberry, but then you’d have to call them “strawberrywiches” which is a mouthful. So for the sake of sharing this recipe, I’ve stuck with lemon. Just rolls off the tongue better.

So just dump those two ingredients into a bowl and stir till they become one.

Mmmmmm. At this point, if no one is looking, go ahead and lick the spoon.

After licking your spoon, place two graham cracker squares on a plate, then place a good dollop of the yogurt mixture on one of the crackers.

Place the other graham cracker square on top of that dollop like it’s pictured above and you’re half-way there to your lemonwich.

So the next step is a little tricky.  Just wrap that little graham cracker sandwich in plastic wrap carefully, just so that the yogurt mixture doesn’t ooze out the sides. Holding it on the sides like I did in step 4 does help give the “lemonwich” it’s shape, so to speak.

After I wrap as many of these as I can, I place it in a container to put in the freezer.

It’s good to make these when your kids aren’t around for three reasons. First, if they are not a fan of yogurt, they won’t be able to have that internal dialogue in their head that that lemonwich has yogurt in it, therefore, they’ll hate it before even trying it. Second, if they do like yogurt, they won’t be bugging you every 5 minutes asking if it is ready yet. Third, if you just don’t want to share, no one will ever know.

When I had made this batch, I didn’t follow my own advice. I made the lemonwiches in front of my kid, so I had one of my five kids tell me they hated it, but eventually tried it and ate two. Another kid did literally bug me every 5 minutes asking when they would be ready. And because my kids were aware that I had made these, I had to come home during church to eat one. They came home later, devoured the rest in minutes. When you make these, let me know how they fare in your house.

 

LEMONWICHES

Difficulty: Easy-Peasy Prep Time: 15 mins. Freeze Time: 4 hours

Servings: 15

1 box of honey graham crackers                    * 2  (4 oz) containers of lemon yogurt

1 (8 oz) container of cool whip

In a small bowl,  mix together the yogurt and cool whip, till they become one. *Like I said before, you could use any flavor yogurt you wanted. In fact, I bet those flavors that yoplait makes like their “boston cream pie” or “key lime pie” flavor would taste really good. Again, the yogurt world is your oyster. Alrighty, I digress. Back to the instructions. Spoon about two tablespoons of the yogurt mixture onto one cracker square. Place the other square on top making it a “sandwich”. Wrap carefully in plastic wrap. Repeat again to make more lemonwiches, or strawberrywiches, blueberrywiches or whatever flavor yogurt you decided to use, until all crackers or yogurt mixture is gone. Place them in your freezer for a good 4 hours. When you’re in the mood, unwrap one and enjoy.

Herb-Encrusted Pork Chops

This was my version of a recipe I found in the latest edition of the Rachel Ray magazine. I don’t know what it is about magazines. The combination of glossy pages and recipes get me every time. I need to wear those blinders that horses wear so that I’m not distracted when I’m at the checkout counter.

Anyhow, I found myself making the “I-Don’t-Have-That-But-I-Have-This-Instead” version of these yummy pork chops the other night. I have to say I was pleasantly surprised with the turn out. So here’s what you’ll need: 3-4 lbs PORK CHOPS, MUSTARD, STUFFING, PARMESAN CHEESE, and PARSLEY.

Rachel’s recipe calls for breadcrumbs, but I didn’t have any breadcrumbs (per se), so I grabbed a box of stuffing I had in the pantry. I ripped it open with my bare teeth and poured them into the blender. Well, maybe not my bare teeth, it was more like my bare hands, not to be confused with my bare feet. I pushed on the food chop button and let that sucker pulse till I achieved “breadcrumb-sized” granules.

Next you’re going to mix together your Parmesan cheese, parsley, and “breadcrumbs”.

Have your pork chops on stand-by. Mine were about 1/4 inch thick.

So here’s your set up. First you take a pork chop and brush it with mustard on both sides. You heard me – mustard. Trust me. Second, you take it on over to your breadcrumb mixture and coat it. Third, place it on your baking sheet.

One big happy pork chop family. Put it in the oven at 350 for about 30 to 40 minutes or until center is cooked. The meat should be all white when it’s fully cooked.

Mmmmm. The mustard smell while it’s cooking is actually quite a delicious sort of smell.

The best part of this process was that it was fast and easy. So if you’re tired of drowning your pork chops in a can of cream of mushroom, then give this recipe a try. I bet you have an unopened box of stuffing from Thanksgiving last year that you bought cause it was on sale. Come on – give pork a chance. I’m pretty sure you’ll enjoy it. Herb-Encrusted Pork Chops. Sounds fancy, but it’s not.

 

HERB-ENCRUSTED PORK CHOPS

Difficulty: Easy-Peasy                              Prep Time: 10 mins.                        Cooking Time: 25-30 mins. or until center is white

Servings: 8

3-4 lbs pork chops (1/4 to 1/2 inch thick)                      1/3 cup Parmesan cheese

2 Tbsp parsley                                                                 1/2 cup mustard

1 box of stuffing blended to breadcrumb size (or you can use seasoned breadcrumbs if you have that)

Mix together the Parmesan cheese, stuffing, and parsley together and set aside. Take one pork chop and brush mustard on both sides of it. Next, coat your pork chop in the  breadcrumb mixture, then place on prepared baking sheet. Repeat with the rest of your pork chops till all are coated with breadcrumb mixture. Bake in your oven at 350 for about 30 to 40 minutes (kind of depends how thick your pork chops are). Serve with potatoes, rice, salad, green beans, or whatever you want really. The world is your oyster. Bon appetit!