Recipe Swap 2008

Ok I just came up with the greatest idea! I'm really proud of myself...this year we're hosting Christmas for the parents (well technically my sis-in-law is hosting but we've agreed that "the kids" will cook for the parents) So since we are Christmas dinner virgins - we need some help.

I was tired of looking through all my cookbooks and cooking magazines wondering "how hard is this?" and "will this even taste good?"

This is where you guys come in...I know all you clever bloggers out there have some amazing recipes up your sleeves and I bet even more of you are in need of some new ones.

Therefore I give you Recipe Swap 2008!

Post one (or more) of your favorite holiday recipes on your blog to share with the rest of us. Be sure to leave a comment here so we know where you're at and what to look for. And be sure to encourage all of your blog followers to post their recipes and so on and so on.

Here's mine - I plan to make it for my company's Holiday Potluck this Wednesday

(click the image if you're blind like me and can't read it)

Heat oven to 350° F. Butter a 9-by-13-inch baking pan and line it with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.

With an electric mixer, beat the butter and sugars until fluffy. Add the eggs and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Mix in the chocolate chips.

Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool completely in the pan, then cut into 32 bars (8 rows by 4 rows).

To Wrap: The tight seal on a take-out container will keep the bars moist and chewy. (Soak containers in warm, soapy water to remove glue from labels.) Wrap with a bow and personalize with a handwritten sticker.

To Freeze: Instead of baking the batter, freeze it in the pan for up to 2 months. To bake, follow the recipe instructions, baking from frozen, and use the upper end of the time range.

Yield: Makes 32 bars

NUTRITION PER SERVING
CALORIES 138; FAT 6g (sat 4g); CHOLESTEROL 28mg; CARBOHYDRATE 20g; CALORIES FROM FAT 41%; SODIUM 55mg; PROTEIN 2g; FIBER 1g; SUGAR 15g

Recipe from Real Simple

Looking forward to seeing what you come up with! Happy Holidays!

UPDATE: I just finished making the bars and they are delicious. Rich is a fan, too.