Fun Idea. . .Our Favorite Recipes!

[TerriLynn]

Hi Ladies!

I was thinking we could have a little fun here and compile all of our favorite recipes! With the holiday season fast approaching, I know a lot of us will spend much time in the kitchen cooking for the family.

So, reply with your favorite recipe and if you make someones recipe come back and post a review! And if you have more than one, post away!

Good Cookin' and best of dishes to you all!

 

[TerriLynn]

2 cups all-purpose flour
1 1/2 cups quick or old-fashioned oats
1/4 cup packed light brown sugar
1 cup (2 sticks) butter or margarine, softened
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Premier White Morsels
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) Sweetened Condensed Milk
1/4 cup lemon juice
1 teaspoon vanilla extract
1 can (14 oz.) Whole-Berry Cranberry Sauce
2 tablespoons cornstarch


Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

COMBINE flour, oats and brown sugar in large bowl. Add butter; mix until crumbly. Stir in morsels. Reserve 2 1/2 cups morsel mixture for topping. With floured fingers, press remaining mixture into prepared pan.

BEAT cream cheese in large mixer bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla extract; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in medium bowl. Spoon over cream cheese mixture. Sprinkle reserved morsel mixture over cranberry mixture.

BAKE for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until serving time (up to 1 day). Cut into bars.

 

[familylover]

Hearty Beef Vegetable Soup

1 cup fresh parsley leaves, minced
4 celery stalks, thinly sliced
3 medium garlic cloves, minced
3 cups beef broth
3 medium onions, quartered
3 cups tomato juice
1 cup pearl barley
1 1/2 pounds of lean beef chuck, cut into 1-inch cubes
1 1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried or 1 tbsp. of fresh basil
one 14 oz. can whole tomatoes
1/2 teaspoon thyme
chop and reserve liquids
2 bay leaves
1 large potato, peeled and chopped
salt and pepper to taste
3 medium carrots, sliced thin

In a food processor, put herbs (except bay leaves) with the liquid from the can of tomatoes. Process for 20 seconds; add whole tomatoes from can and pulse about 4 times, just until tomatoes are coarsely chopped. Set aside.

Cut meat into 1 inch cubes and then coarsely chop in food processor with the onions, garlic (no need to wash after processing tomatoes).

Cook onion, meat, and garlic over medium heat in large bowl for 7-10 minutes or until browned.

Coarsely chop celery and carrots; add to soup.

Add tomatoes, potatoes, carrots, tomato mixture, beef broth and salt and pepper.

Simmer over very low heat and cook uncovered until vegetables and barley are tender. Discard bay leaf.

If desired, stir in a pinch of fresh herbs during the last five minutes for an extra layer of flavor. Taste and adjust seasonings. Serve hot.

This soup may be prepared ahead of time and frozen.

It makes about 12 servings.