Renee Recipe Reviews (Pg. 1) - (10400091)

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Beef Barley Vegetable Soup

Reviewed: May 23, 2013
Wonderful! I used my own stock from shank bones. I also didn't have stewed tomatoes, so I used crushed instead. We like to chew our soup so I think I might add some cubed sweet potatoes and shredded cabbage or Kale next time. We'll be having this again.
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Quick Peanut Butter Cookies

Reviewed: Feb. 23, 2012
These are a huge hit in our family. I've made them for a gluten-free friend, but we enjoy them for ourselves as well. Here are my tips: Use chunky PB (store brand is fine). Use only 1/2 cup of sugar, but use brown sugar. Cream these before adding a beaten, extra large egg. After a few seconds the batter gets very stiff. Sprinkle over the baking soda and mix it in by hand. I also add ~1/2 c. MINI CHOCOLATE CHIPS. Quickly shape the balls with a small cookie scoop, trying to pack it in well before releasing it. Place on parchment or a silicon mat. Press each ball with a fork (fixing crumbly edges if necessary). These baked up in 8-9 minutes. I don't try to move them off the cookie sheet until they are almost cool. Enjoy!
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