Recipe Share

I have to apologize for being so in and out with posting and updating you all!  I have not only expanded my list of Ranch Wife “duties,”  but also have become quite handy with a tape measure on the house project.  For those that know me personally you are probably scared right now!

But alas, I would LOVE to do a Recipe Share on the Blog this week!  In honor of Thanksgiving coming up (and just buying my turkey), I thought what better way to get new recipes for the Winter Season!   I’m pretty certain my family is bored with my current lineup for meals – – – ok, so maybe I’M the one who is bored – – – So please Join me in sharing!  You can share to our Facebook Page, This post, Email to me at and I will add it to the recipe list!


Keep in mind we have a Recipe Page started and would love to expand on it (and I will be working to revamp the looks of it in the upcoming weeks!).

I would like to share a new one (I honestly haven’t made yet but its on my agenda!).  This was shared with me by one of my best friends from my school days and honestly I really enjoy sugar cookies, just not all the work that goes into them.  So this is the best of both worlds!

Sugar Cookie Bars!

  • Cookie:
  • 1½ cups sugar
  • 1 cup butter, softened
  • 8 oz cream cheese, softened (I used light)
  • 1 egg
  • ½ tsp almond extract
  • 1 tsp vanilla
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 2½ cup flour
  • Frosting:
  • ½ C butter softened
  • 4 oz cream cheese, softened
  • 3½ C powdered sugar
  • 1 tsp vanilla
  • 1-3 Tbsp milk
  • food coloring, if desired


  1. In a large mixing bowl or stand mixer combine the butter, cream cheese, sugar, and egg blend with a mixer until nice and smooth. It will almost resemble frosting.
  2. Add the vanilla and almond extract and beat for 1 minute more.
  3. Add the flour, baking powder and baking soda. Beat for about 2 minutes.
  4. Spread or press the dough evenly into a jelly roll (13 x 18) pan. I found it easiest to spread it with an offset spatula.
  5. Bake at 350 degrees for 20 minutes or until golden brown. Test with a toothpick for doneness.
  6. Let the pan cool completely.
  7. For the frosting, in a large bowl (or your stand mixer) beat the butter and cream cheese until smooth.
  8. Add the powdered sugar, milk, vanilla and food coloring, if desired. Beat for about 4 minutes until noce and fluffy.
  9. Frost cooled pan of cookies. Cut the cookies into bars and serve! Makes 40 bars.

This recipe is borrowed from


2 thoughts on “Recipe Share”

  1. Here is my Moms recipe for quick and easy bread. My hubby loves it, and I do to!
    Potato Bread
    1 Tbsp Quick Rise Yeast
    2 Tbsp Sugar
    1 2/3 C warm water (not to hot or will kill yeast)
    4 C Bread Flour
    4 Tbsp Instant Potato Flakes
    3 Tbsp Oil
    1 tsp Salt
    Take 1st 3 ingredients and place in mixing bowl to work.
    Let set 10 minutes. Mix until can’t be mixed any longer,
    Use dough hook to finish working the dough until smooth and firm.
    Place in a oiled bowl, flip to oil dough and cover with lid. I use my Tupperware Thatsa Bowl. Let set until doubled in size. Punch down and work into 2 average size loaves or 18 sandwich six buns. Bake in preheated 350 degree oven for 15 minutes or until tops are golden brown. Remove from oven and flip onto wax paper to cool. Use soft butter to spread on top. Can also be made in a bread machine using the dough setting.

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