Harvest Fair

I decided to enter something in the local Harvest Fair this year.  I have always wanted to, and love the fact that you get a free ticket to get in if you enter.
The family loved that I tested out dessert recipes that I've pinned on Pinterest on them for weeks before the entry date.  I got lots of good feedback (Mom- this is the grossest thing you've ever made), (Wow. This dessert actually makes my teeth hurt), (Maybe don't EVER make this one again). So when I finally made one that everyone loved, I went for it!

I baked it on the hottest day of the week...cause I'm cool like that.
 

 I got my claim check, and waited until fair weekend to find out how my yummy oatmeal lemon bars did!  (and hoped and prayed that they wouldn't turn to food sickness inducing goo because of the heat and lack of refrigeration....)  

When we got there, we wandered all over looking at all the cool harvesty stuff, and decided that next year we are all entering stuff so that we can all get in for free!

Finally we got to the food stuff....(drum roll please) and we saw this!!!! 

    

 I won!!! 

It was my moment of glory. My brief, small second of stardom.  Just let me enjoy it....

And then this came in the mail.  Cha ching!!!

 

Here's the "Award Winning Recipe" - and I use that term loosely...

Oatmeal Lemon Creme Bars
1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
3 teaspoons lemon zest
1/3 cup lemon juice (about 2 lemons)

1. Preheat oven to 350 degrees. Spray the bottom and sides of an 8-inch square pan with non stick spray.
2. In a large bowl cut the cold butter into the cookie mix with a fork or pastry blender.
3. Stir in the egg until the mixture is crumbly.
4. Press half of the dough into the bottom of the greased pan and bake it in the oven for 15 minutes.
5. In a small bowl mix the sweetened condensed milk, lemon zest, and lemon juice until thick and combined.
6. Spread lemon mixture over baked crust and evenly crumble remaining dough on the top.
7. Bake another 25 minutes or until the top is golden brown. Let cool and refrigerate for 30 minutes or until set. Cut into bars and store in the refrigerator.