Congo Bars

This is one of Dave's all time favorite treats. His mom (Glennys) shared it many years ago and I passed it around to my friends as well. That was good thinking because somehow along the way I lost it. Recently Jill Wirth got in touch to see if I still had a copy because she couldn't find hers. I had to resort to the internet to find what I hoped was the same recipe, but luckily, Jill found her copy and sent it to me. All is right with the world now and I'm posting this so it doesn't go missing again! 

Congo Bars

2 3/4 cup Flour
2 1/2 tsp Baking Powder
1/2 tsp Salt
2/3 cup Margarine
2 cups packed Light Brown Sugar
3 Eggs
1 cup Chopped Walnuts
1 6 oz package Semi-Sweet Chocolate Chips

Mix flour, baking powder, and salt together in a bowl. Set aside.

In a medium saucepan, melt margarine. Add in brown sugar, stirring until well-blended. Remove from heat and cool slightly. Add eggs,  one at a time, beating well after each one.

Add dry ingredients and mix until fully blended. Add in nuts and chips.

Pour into greased 13" x 9" pan and bake at 350 degrees for 25 - 30 minutes.

Parmesan Chicken

Grandma (Glennys) gave me this recipe years ago and I've been making it ever since. I don't really measure anything so I'm recording the recipe the way I make it now. The amounts listed are approximate. 

Parmesan Chicken

4 - 6 boneless, skinless Chicken Breast halves
1/2 cup Flour
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 - 1 tsp Black Pepper
3/4 cup Milk
1/8 - 1/4 cup Parmesan Cheese
1 cup Seasoned Bread Crumbs (or Panko with Italian seasonings such as Basil, Parsley, etc. added)
Olive oil

In a small bowl combine the flour with garlic powder, onion powder, and black pepper. Set aside. Next, in another small bowl combine milk with Parmesan cheese. Mix with a fork to blend. Set aside. Finally, on a large plate, pour out bread crumbs or panko.

Prepare each piece of chicken by first coating with the flour mixture until completely covered. Next, dip the chicken into the milk mixture until it is coated on each side. Finally, dredge the chicken in the bread crumbs until well covered. Repeat with remaining pieces of chicken.

Pour oil into frying pan and heat. When oil is medium hot, add chicken and cook, turning once, until golden brown on each side.

This is nice served as is or with melted mozzarella cheese and pasta sauce over it.

Rhubarb Crisp

Another Grandma (Glennys) recipe that is just incredible. I could seriously just stand there and eat the entire crisp in one sitting. Just thinking about it now ... well, I wish I had some rhubarb! 

Rhubarb Crisp

4 cups fresh or frozen unsweetened Rhubarb
1 cup Granulated Sugar
3/4 cup Flour
2/3 cup Brown Sugar
1/2 cup Rolled Oats
3 Tbsp Butter, melted

Preheat oven to 325 degrees.

Put rhubarb in greased 8" x 8" baking dish. Mix granulated sugar with 1/4 cup flour and stir into the rhubarb. Combine brown sugar, oatmeal, remaining flour and butter. Sprinkle over the top of the rhubarb. Bake for about 40 minutes.

Serve with vanilla ice cream or whipped cream.

Note:  You could substitute blueberries or a combination of fruits such as strawberries/rhubarb or strawberries/raspberries/blueberries for the rhubarb to make a nice crisp!

Rhubarb Sauce

Grandma (Glennys) knows how to make all things Rhubarb! She used to make this sauce and serve it warm over ice cream -- delicious!! Could also be served over a slice of pound cake or New York style cheesecake.

Rhubarb Sauce

2 1/4 cup Rhubarb, finely chopped
1 1/2 - 2 cups Water
2/3 cup Sugar
1 Tbsp. Cornstarch

Combine rhubarb and water in a saucepan. Heat to boiling and cook until tender. Reduce heat. Add sugar. Mix cornstarch with a little bit of water and add to sauce. Increase heat and stir constantly until sauce thickens.

Slim and Saucy Pot Roast

Another family favorite. This was actually a Weight Watcher's recipe that Grandma (Glennys) used to make. Dad and Josh in particular liked this way to cook pot roast ... the fact that it's lower in calories is just a bonus!

Slim and Saucy Pot Roast

3 pound Beef Pot Roast (trim fat)

1/8 tsp. Pepper

2 medium Onions, sliced

1 can Cheddar Cheese soup

1 large can Tomato Sauce

1 – 2 cans Mushroom pieces (undrained)

¼ tsp. Oregano

¼ tsp. Basil

Place pot roast in a non-stick roasting pan and roast it, uncovered, in a pre-heated 475° oven just til the meat is browned (about 30 – 40 minutes) Pour off fat. Lower oven temperature to 325°.

Season meat with pepper and mix together remaining ingredients. Pour over top of meat and cover tightly. Roast for another 2 ½ hours or until tender. Slice thinly and serve with sauce from pan.

Walnut Squares

This is probably one of my favorite dessert recipes and I know it's a family favorite as well. Grandma (Glennys) made this and gave me the recipe back when Dad and I were first married. She said it's one her family up in Vermont always made, so I guess it goes way back. Dad says the first time he remembers having Walnut Squares was when Grandma made them to serve at the Lily Open House his father hosted for the neighborhood when he was just a little boy.

Walnut Squares

2 cups light brown sugar
2/3 cups margarine
3 eggs
1 cup flour
½ tsp. baking powder
½ tsp. salt
1 tsp. vanilla
1 cup finely crushed/chopped walnuts

Cream the brown sugar and margarine. Add the eggs, one at a time, mixing in each one slightly before adding the next. Mix together the flour, baking powder and salt. Add to the creamed mixture. Add the vanilla and cup of walnuts. Blend all ingredients until creamy.

Spread batter into greased 13” x 9” pan. Bake at 350˚ for 30 – 40 minutes or until golden brown. Do not overbake.

Sprinkle with confectioners sugar when cooled.