Sweet Dream Bars

I usually take this snack to my quilt guild's retreats, but I just ran out of time to do it this month. Someone suggested I post the recipe to the blog, so here it is. I got this recipe from my dear friend in Minnesota, Pat Wentz. I'm not sure if I'm happy about that or not! :-)

Sweet Dream Bars

In small bowl combine:

            1 1/2 cups flour

            3/8 cup sugar

            3/4 cup butter

Using pastry blender or fork, cut in margarine until crumbly. Press into bottom of ungreased 9X13 inch pan. Bake at 350 degrees for 10 minutes. Cool for 10 minutes.

In large bowl combine:

            1 cup graham cracker crumbs

            1 cup semi-sweet chocolate chips

            1/2 cup chopped walnuts

            1 tsp. baking powder

            1/4 tsp. salt

            1 can sweetened condensed milk

Spoon mixture over partially baked crust. Return to oven and bake 15 to 20 minutes or until golden brown. Cool completely.

Frosting:

            3 cups powdered sugar

            1 cup softened butter

            2 tsp. Almond extract

Spread evenly over bars. Taste best if served chilled. Cut the bars very small, as they are very rich. 

DONNA'S NOTES: Remember that a coffee measure is 1/8 cup; or you can use 2 tablespoons. 

Pea Soup

Here's a simple recipe for a split pea soup. I've made this one a lot, and it never fails me. It's still cool enough here for soup!

Pea Soup

2 stalks celery, coarsely chopped (about 1 cup)
2 large carrots, coarsely chopped (about 1 cup)
1 medium onion, coarsely chopped (about 1/2 cup)
2 tablespoons olive oil
8 cups water *
1 pound dry, green split peas
1 teaspoon salt
1 teaspoon dried thyme, crushed
1/2 teaspoon pepper
1/4 cup snipped fresh parsley or 2 tablespoons dried parsley flakes

In a Dutch oven, cook celery, carrot, and onion in olive oils until crisp-tender.

Stir in water, peas, salt, thyme, and pepper. Bring to boiling; reduce what.

Simmer, covered, for 45 minutes. Add parsley. Simmer, uncovered, for 45 minutes, or until thick.

DONNA'S NOTES: *I use chicken stock in place of water, which really improves the flavor. I also add about a cup or so of diced, cooked ham about five minutes before it finishes cooking. You can be pretty loose with your ingredient amounts, I find.