In A Food Mood

I have decided that this will be my last week of posts until the new year. Why, you ask? Because for the next two weeks my kids will be out of school, my husband will have some time off work, my edits are done, and I am going to RE-LAX and focus on my family and the holiday. I suggest you all do the same if you can.

(Ok, confession time: I will be writing some every day. I can't help it. It's fun for me. I know... it's a sickness. And I am enjoying enjoying writing again. During the edits I hated it and thought I'd never do so with joy again. Since Christmas is about joy, why not do something that's bringing me exactly that?)

But I digress... this is not "Fiction Friday," this is "In A Food Mood" Monday. Sorry!

Today for "In A Food Mood" I thought I'd share a link to a cookie recipe that I intend to bake with my kids while they're home. These look so much easier than the tedious cut and decorate kind. I love doing those, but if time does not lend itself to doing those, these are a nice alternative.

But wait, there's more!

Here is a bar recipe that I am going to send to my kids' school for the cookie exchange the parents are putting on for the teachers. Isn't that such a neat idea? Perhaps all schools do this and I am just late to this party because my kids were home with me for so many years. But I think blessing the teachers with homebaked cookies when they don't have time to make them themselves because they are busy teaching and loving on our kids (ideally) is so great! Each parent only has to send in a dozen so that makes this idea very doable. We'll even have some to keep for ourselves... which is a plus, or not, depending on how you look at it.

Here's the recipe:

Congo Bars

1 cup margarine, melted
2 1/4 cups brown sugar, packed
3 eggs
2 1/2 cups self-rising flour
12 oz. pkg semi-sweet chocolate chips

Mix margarine and brown sugar together. Add eggs, one at a time, beating well after each. Slowly stir in flour and chocolate chips; spread into a greased 13X9" baking pan. Bake at 350 for 35 minutes, cool completely before cutting into bars. Makes 2 dozen.

This recipe comes from the Comfort and Joy cookbook published by my favorite cookbook publishers, Gooseberry Patch. Give yourself a gift of one of these fun Christmas cookbooks this year!