Congo Bars

I love cookies but sometimes I don't feel like taking the time to make them. That's what I love about these bars. You get the same great taste of a cookie but it's a bar instead! It's so much easier and just as delicious! The great thing about this recipe is you can add whatever ingredients you like. I used milk chocolate chips and m&ms but you can pretty much use anything. The possibilities are endless.

Printable Recipe

Congo Bars
2 3/4 cup flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter, softened
1 lb light brown sugar
3 eggs
1 tsp vanilla
1 cup chocolate chips (any variety)

Preheat oven to 350. Line a 9x13 baking pan with foil and spray with cooking spray.

In a large bowl, sift together flour, baking powder, and salt. Set aside.

In a bowl of a stand mixer, mix together brown sugar and softened butter until blended. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix. Add flour mixture and mix until combined. Stir in chocolate chips. Pour into prepared 9x13 baking pan.

Bake for 30 minutes or until the top is golden brown. Cool completely. Remove foil from pan, cut into squares, and enjoy!

Makes 24 bars

Recipe adapted from Bakerella

Past Recipes:
One year ago: Monterey Chicken
Two years ago: Grilled Chicken with Roasted Garlic Oregano Vinaigrette and Fingerling Potatoes
Three years ago: Chicken Poppy Seed Salad

Slow Cooker Sweet & Spicy BBQ Pot Roast

Printable Recipe

Slow Cooker Sweet & Spicy BBQ Pot Roast
4-7 lb boneless chuck roast, trimmed of visible fat
1-2 Tbsp saute spice (equal parts garlic powder, salt, & pepper)
2 Tbsp vegetable oil
1 can root beer
1 can (9 oz) red enchilada sauce
2 Tbsp worcestershire sauce
1/2 Tbsp hot sauce
3 Tbsp cornstarch
1/4 cup water

Pat roast with a paper towel. Rub saute spice all over roast. Heat oil in a large skillet over medium-high heat. Brown roast on all sides for about 1 minute on each side. Transfer to a slow cooker.

Combine root beer, enchilada sauce, worcestershire sauce, and hot sauce. Pour over roast. Cover and cook at low heat for 8-10 hours or high heat for 5-6 hours. Remove roast and tent with foil.

Combine cornstarch and water. Stir into slow cooker and cook uncovered at high heat for 15 minutes until thick, stirring occasionally. Serve sauce over roast with mashed potatoes or rice.

Serves 8-10

Recipe adapted from Mel's Kitchen Cafe

Past Recipes:
One year ago: Zucchini Bites
Two years ago: Key Lime Pie
Three years ago: Orange Cream Layered Dessert

Chipotle Chicken Burritos

Printable Recipe

Chipotle Chicken Burritos
2 Tbsp olive oil, divided
1 lb chicken, cubed
2 cloves garlic, minced
1 tsp chili powder
1 Tbsp canned chipotles in adobo, minced
1 tsp cumin
4 dashes cayenne pepper
1 can pinto beans (15 oz), rinsed and drained
1 can black beans (15 oz), rinsed and drained
1/3 cup water
2 cups cooked rice
1/4 cup fresh or bottled salsa
flour tortillas
chopped lettuce
chopped tomatoes
sour cream

Heat 1 Tbsp olive oil in a large skillet. Add chicken and season with salt and pepper to taste. Cook until chicken is cooked through. Remove chicken from skillet and set aside.

Add remaining 1 Tbsp oil to the skillet. Add garlic, chili powder, chipotle chiles, cumin, and cayenne. Cook until fragrant, about 30 seconds. Add pinto beans, black beans, and water. Bring to a simmer; reduce heat to medium low and cook for 8 minutes, mashing beans slightly.

Stir in rice, salsa, and chicken. Heat through. Serve in tortillas with lettuce, tomatoes, and sour cream.

Serves 6-8

Recipe adapted from Tasty Kitchen

Past Recipes:
One year ago: Chicken Enchilada Pizzas
Two years ago: Honey Grilled Salmon
Three years ago: Glazed Meatloaf