Herb Club: "My Favorite Things" & Cranberry Cream Cheese Bars

The program for April's meeting of our Partners in Thyme Herb Club was called "My Favorite Things."  Instead of an outside speaker, the individual members of the club each participated in this program.  Last month's newsletter requested that each lady bring a favorite item to share with the other members - a "show and tell" type idea.  We were to bring a favorite gardening tool, kitchen tool, cookbook or gardening book, or recipe containing herbs and prepare to share why the item we brought is a favorite.  The program turned out to be very informative (that group is so incredibly knowledgeable and creative).  There was a nice mixture of various tools, books and recipes and not a single repeat item.  I took my favorite meatball recipe which contains dried oregano and basil, as well as the ice cream scoop that I use to shape the meatballs.  (It's great to stuff pasta shells with meat or cheese, as well as scoop muffin and cookie batter, too.)

I had volunteered to be one of the dessert makers for the month.  So I've included the recipe for these delicious bars below:

Cranberry Cream Cheese Bars

3/4 C. butter, softened
1 C. sugar
2 eggs
3/4 C. sour cream
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 1/2 C. all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
1 C. white baking chips
1 1/2 C. dried cranberries, divided

Preheat oven to 350.  In a large bowl, cream butter and sugar until light and fluffy.  Gradually beat in eggs, sour cream and extracts.  In a small bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.  Fold in chips and 1 C. cranberries.  Spread into a greased 15x10x1" jelly roll pan.  Bake 25-30 minutes or until a toothpick inserted comes out clean.  Cool completely in pan.  Frost with favorite cream cheese icing recipe and sprinkle with 1/2 C. cranberries that have been chopped in small pieces.  Cut into bars or triangles; refrigerate.