...because you're gonna wanna make these immediately.
I am s-l-o-w-l-y starting to lock in on recipes. This is a big step for me. I've spent the last eight years of my life experimenting and I finally I see "standybys" emerging. Recipes that work every time, and the taste and texture are just what I am looking for. Hubs has been waiting (praying?) for this to happen, as I think I've repeated dinners and even treats only a few handful of times since we've been married. I think he'd enjoy it if I weren't such a commitmentphobe in the kitchen. Maybe someday, Loverboy.
There are two things I've made a lot of recently that I feel compelled to share. I want to be clear that I created neither of these but they are ridiculously good.
The first are cookie bars, or congo bars, or blondies. You can call them anything you want. I call them "Worth the Extra Time on the Treadmill Bars." This batch below I made at midnight last night - when else, right?

Bakerella told me to stir these by hand, not use my mixer. The first time I made these I almost didn't because God gave us stand mixers for a reason, but out of sheer curiosity I obeyed, and I am glad I did. My arm did not fall off from stirring, and texture is dreamy despite my using whole wheat flour which tends to make cookies and cakes a little drier and coarser.
The recipe, which I found from this post and used several times over the past few months is the best congo bar recipe I've ever tried. I am sticking with it. Go forth and bake!
Scoopy's Favorite Congo Bars Taken from Bakerella
Directions:
Take yer wooden spoon to the brown sugar and butter. She says add eggs one and a time and stir in between. It was midnight so I just dumped them all in and went to it with the vanilla, too.
I did take the time to sift together the flour, salt and baking powder, and I never regret it when I do. I added it all together with the chocolate chips and threw it in a 9x13 greased metal pan at 350. 33 minutes later I checked, I could tell they were not quite done but that is how I like them. I took them out and let them cool. I ate one for breakfast this morning. I am not proud of that.
Are you ready for the second no-fail recipe? It is highly addictive and really not bad for you, unlike the first one.
Homemade salsa: I like to make in bulk because it doesn't last long otherwise.

The kids go nuts over it. Someone -pictured below- likes to drink it, lick it, slurp it. I hope to slowly build the kids' heat tolerance by adding in more and more jalapeno each time I make this.

I obtained this recipe from Pioneer Woman who provides lots of pretty pictures and instructions. Really, you just throw all the ingredients into the food processor, pulse a few times and start inhaling it. But by all means, go to her site if you need more visuals. A note on the ingredients: Hubs is not a huge fan of cilantro, and this has cilantro. Last batch I made we were missing that ingredient. I offered him a taste and he immediately grabbed the car keys and went to the store to get some so I could add it in. Don't leave out the cilantro, even if you think you don't need or want it. Also, I never once have measured these ingredients. You can fudge all of them and it tastes wonderful.
Scoopy's Favorite Restaurant Style Salsa
Well folks, I've done my civic duty. I've shared what I felt needed to be shared. Now I am going to go eat what needs to be eaten. I have some exciting news coming up in the next few weeks and I can't wait to share. In the meantime, I am sleeping less because I have work to do! Can't wait to unveil it to you.
I am s-l-o-w-l-y starting to lock in on recipes. This is a big step for me. I've spent the last eight years of my life experimenting and I finally I see "standybys" emerging. Recipes that work every time, and the taste and texture are just what I am looking for. Hubs has been waiting (praying?) for this to happen, as I think I've repeated dinners and even treats only a few handful of times since we've been married. I think he'd enjoy it if I weren't such a commitmentphobe in the kitchen. Maybe someday, Loverboy.
There are two things I've made a lot of recently that I feel compelled to share. I want to be clear that I created neither of these but they are ridiculously good.
The first are cookie bars, or congo bars, or blondies. You can call them anything you want. I call them "Worth the Extra Time on the Treadmill Bars." This batch below I made at midnight last night - when else, right?

Bakerella told me to stir these by hand, not use my mixer. The first time I made these I almost didn't because God gave us stand mixers for a reason, but out of sheer curiosity I obeyed, and I am glad I did. My arm did not fall off from stirring, and texture is dreamy despite my using whole wheat flour which tends to make cookies and cakes a little drier and coarser.
The recipe, which I found from this post and used several times over the past few months is the best congo bar recipe I've ever tried. I am sticking with it. Go forth and bake!
Scoopy's Favorite Congo Bars Taken from Bakerella
- 2 3/4 cup all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup butter, softened
- 1 lb. light brown sugar * I should mention here that my kitchen scale is out of batteries but something whispered from the recesses of my brain that 1 cup packed brown sugar might just be about 8 oz. I did not confirm via the internet, I just went with two cups of packed brown sugar. Also, I accidentally threw in an entire cup of butter instead of 2/3 cup. And so I added a little more flour and baking powder and salt because I was not about to start over. See, another selling point: this recipe is forgiving. I screwed with it and it was still heavenly.
- 3 eggs
- 1 teaspoon vanilla
- 11.5 ounce package milk chocolate chips (I threw in more than this. You can too. I won't tell Bakerella.)
Directions:
Take yer wooden spoon to the brown sugar and butter. She says add eggs one and a time and stir in between. It was midnight so I just dumped them all in and went to it with the vanilla, too.
I did take the time to sift together the flour, salt and baking powder, and I never regret it when I do. I added it all together with the chocolate chips and threw it in a 9x13 greased metal pan at 350. 33 minutes later I checked, I could tell they were not quite done but that is how I like them. I took them out and let them cool. I ate one for breakfast this morning. I am not proud of that.
Are you ready for the second no-fail recipe? It is highly addictive and really not bad for you, unlike the first one.
Homemade salsa: I like to make in bulk because it doesn't last long otherwise.

The kids go nuts over it. Someone -pictured below- likes to drink it, lick it, slurp it. I hope to slowly build the kids' heat tolerance by adding in more and more jalapeno each time I make this.

I obtained this recipe from Pioneer Woman who provides lots of pretty pictures and instructions. Really, you just throw all the ingredients into the food processor, pulse a few times and start inhaling it. But by all means, go to her site if you need more visuals. A note on the ingredients: Hubs is not a huge fan of cilantro, and this has cilantro. Last batch I made we were missing that ingredient. I offered him a taste and he immediately grabbed the car keys and went to the store to get some so I could add it in. Don't leave out the cilantro, even if you think you don't need or want it. Also, I never once have measured these ingredients. You can fudge all of them and it tastes wonderful.
Scoopy's Favorite Restaurant Style Salsa
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) * I will admit, I changed this to a can of green chilies because there was no Rotel at my store. It was fine and I've kept my version going.
- 1/4 cup Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro (more To Taste!)
- 1/2 whole Lime Juice
Instructions: Just pulse in the food processor til is as chunky or chunk-free as you like. It makes a lot, so if you don't have an 11 cup food processor, do it in batched and then stir into a bowl.
Well folks, I've done my civic duty. I've shared what I felt needed to be shared. Now I am going to go eat what needs to be eaten. I have some exciting news coming up in the next few weeks and I can't wait to share. In the meantime, I am sleeping less because I have work to do! Can't wait to unveil it to you.


































































