The cookbook I'm featuring today is near and dear to my heart...and the recipe for Chocolate Revel Bars is near and dear to my thighs.
Let's start with just a note about the bars. They're chocolate-filled (yep!) cookie bars with an oaty-buttery crust and topping. Why am I just now learning about chocolate-filled cookie bars?
The recipe is one of many tried-and-true, family-favorite recipes from the Frassati Family Cookbook. If you've ever owned a "compilation-type" cookbook, you know they're absolute treasures because people only submit their BEST recipes!
What makes the Frassati Family Cookbook so special?
- Frassati Catholic is where Jack attended high school. I cannot express how different Jack's high school experience was from my own. At Frassati Catholic, Jack was seen, and known, and loved. Yes, loved. I doubt any of my high school teachers would have recognized me more than 2 years after graduation. It's a place where the students are cared for both in and out of the classroom. It's where Jack really learned how to study but also how important the culture of a school is. How important it is to welcome new students, to try new things - it's where he was in Bye Bye Birdie.
- ALL proceeds from the cookbook go directly to support tuition assistance. One of the many things I love about this school is that tuition assistance is offered to any student who needs it. That's really important to me. Frassati is funded only by tuition and fundraising efforts; it doesn't receive financial support from the diocese or a parish, so you can imagine how important every dollar raised is.
- I compiled and edited the recipes in the book. My friend Tim who works at the school, helped me tremendously with the cover and divider inserts. Thank you, Tim - you're a rockstar! (You can watch my video about the book on Frassati's website.)
- There are over 200 recipes in the book. The recipes come from faculty, staff, friends, students, alumni, parents, and friends of Frassati Catholic. We have a few recipes from extraordinary guests in the cookbook as well. Maybe you'd like a recipe from MATT MAHER? Or Houston's own Mattress Mack? How about Kathryn Whitaker or Jen Fulwiler? They're a few of our guest contributors!
Oh hey...here's another pic of those bars. Recipe in a sec.
Here are just a few of the recipes that we've made from the cookbook:
- Reuben Dip - whoa, this is amazing. Just like a Reuben but sharable! Great for game day!
- Faculty Favorite Hot Tamale Chili - Um, chili with TAMALES!!! So, so good, y'all.
- Barley and Meatball Soup - my friend Laurie's recipe; it's going in our regular rotation.
- Tim's Street Corn and Kale Salad - This is our cover recipe, and it is a winner! Like, it made a salad lover out of me!
- Tartiflette - French Potato, Bacon, and Cheese Casserole. I feel so fancy making this one!
- My girlfriend Alisa's famous Blackened Mahi Mahi - Best fish I've ever made!
- Jambalaya- yeah, I'm never making jambalaya from a Zatarain's box ever again. Oh baby, this will take you straight to Louisiana.
- Sister Elizabeth Marie's Thai Chicken - WORTH THE PRICE OF THE BOOK ALONE! This was the recipe Jack requested before he went back to school.
- Gram's "Blue Ribbon" Apple Kuchen - this was my first kuchen. It won't be my last!
- Sweet Potato Cookies - this recipe is from Sister John Paul, the school principal. It could make me forget pumpkin. These cookies are so delish!
Of course, I have a few recipes in the book, Mr. E submitted a few family
favorites (hello, Tortilla Roll-Ups, the ultimate party food!), and Jack
even has a recipe that he worked on over the summer for Beef Enchiladas.
Like most of these types of cookbooks, there are no recipe photos, other than the front and back covers, but I worked
hard to make sure that the recipes were clear and easy to follow.
Here's where
you can order the Frassati Family Cookbook. Thank you from the bottom of my heart for ordering. Funds raised will go directly
to pay tuition for students in need. With so many families dealing with
job losses and pay cuts right now, it's even more vital.
Let's make Chocolate Revel Bars from the Frassati Family Cookbook.
The recipe is simple enough. The crust and the topping are actually the same
recipe. You'll make it and press half into the pan.
Next, you'll make the thick, luscious chocolate filling. Try not to eat it
with a spoon. Pour over the crust.
Top with the remaining crust.
I made these and promptly scarfed down two of them as soon as they were
cooled. I'm planning to have another after dinner. Is that wrong?
Sister Anna Laura's Chocolate Revel Bars
{with permission from the
Frassati Family Cookbook}
1 cup margarine or salted butter
2 cups brown sugar
2 eggs
4 teaspoons vanilla, divided
2 1/2 cups flour
1 teaspoon baking soda
3 cups oats
12 ounces semisweet chocolate chips
1 (15-ounce) can sweetened condensed milk
2 tablespoons salted butter
1/2 teaspoon kosher salt
Preheat oven to 350. Beat 1 cup margarine or butter with brown sugar, eggs,
and 2 teaspoons vanilla until smooth and combined. On low speed, mix in the
flour and baking soda. Stir in oats. Spread half of the mixture into a 10 x
15-inch pan. Set aside. In a saucepan, melt the chocolate chips, sweetened
condensed milk, 2 tablespoons butter, and salt. Stir in remaining vanilla. Spread
over crust. Dot the remaining oat mixture on top.
Bake 25-30 minutes until done. Cool before cutting and serving.
The
Frassati Family Cookbook
is in my kitchen - I'd love for it to be in yours, too!
