Aunt's Chewy Brown Sugar Chocolate Chip Bars

Soft, chewy cookie bars made with brown sugar, chocolate chips, and sweet dates from my family's recipe box.

These easy bar cookies were one of my mother's favorites to make. The recipe came from my aunt, who loved baking cookies, sweet rolls, and other homemade treats for family and friends.

The original recipe calls for walnuts, but Mom usually left them out. Sometimes nuts were simply too expensive, and other times she didn't have the time to shell them herself. Even without the nuts, these bars were wonderfully soft, chewy, and full of rich brown sugar flavor.

The combination of chocolate chips and dates may sound a little unusual today, but it creates a delicious old-fashioned cookie bar that's moist, sweet, and hard to resist. They're perfect for lunch boxes, holiday cookie trays, or an afternoon cup of coffee.

Ingredients:

1/3 c. butter, softened or shortening
1 1/2 c. brown sugar
2 eggs
1 1/4 tsp. baking powder
1/4 tsp. salt
1 1/4 c. flour
1/2 c. chocolate chips
1/2 c. walnuts (optional)
1/2 c. c. chopped, pitted dates, or raisins

Directions:

Preheat the oven to 350°F. Grease or butter an 8-inch or 9-inch square baking pan.

In a large mixing bowl, cream together the butter (or shortening) and brown sugar until light and fluffy.

Beat in the eggs, one at a time, mixing well after each addition.

Stir in the baking powder and salt.

Gradually add the flour, mixing just until combined. Be sure to scrape down the sides and bottom of the bowl as needed.

Fold in the chocolate chips, walnuts (if using), and chopped dates or raisins.

Spread the batter evenly into the prepared pan.

Bake for 30 to 35 minutes, or until the top is lightly golden, and a toothpick inserted near the center comes out with a few moist crumbs.

Let the bars cool until just warm, then cut into squares.

Tips for Best Success:

• Use room temperature butter and eggs. They cream together more easily and create a softer texture.
• Pack the brown sugar. This gives the bars their rich, chewy texture.
• Don't overmix the batter. Mix just until the flour disappears to keep the bars tender.
• Chop the dates into small pieces. This helps distribute their sweetness evenly throughout the bars.
• Use parchment paper. Lining the pan makes it easy to lift the bars out for cutting.
• Don't overbake. The center should still be slightly soft when you remove the pan from the oven. The bars will continue to set as they cool.

Variations and Substitutions:

• Replace the walnuts with chopped pecans for a slightly sweeter flavor.
• If you don't have dates, raisins work just as well.
• Mix in ½ teaspoon ground cinnamon for a warm, cozy flavor.
• Try milk chocolate, dark chocolate, or white chocolate chips.
• Fold in ½ cup sweetened shredded coconut for extra texture.

Serving Suggestions:

These old-fashioned cookie bars are wonderful served with:

• A cold glass of milk
• Hot coffee
• Tea
• Hot chocolate
• Vanilla ice cream
• Fresh strawberries or raspberries
• A scoop of whipped cream
• Packed into school lunches
• Holiday cookie trays
• Church suppers and bake sales

How to Store:

• Store in an airtight container for up to 5 days at room temperature.
• Store in the refrigerator for up to 1 week in a sealed container.
• Freeze the bars in layers separated by parchment paper for up to 3 months.  Allow to thaw at room temperature before serving.

Frequently Asked Questions:

Can I leave out the walnuts?
Yes! My mom usually did, and the bars were still soft and delicious.

Can I substitute raisins for the dates?
Absolutely. Both work beautifully in this recipe.

Can I double the recipe?
Yes. Double the ingredients and bake in a 9 × 13-inch pan. You may need to add 5 to 10 minutes to the baking time.

How do I know when they're done?
The top should be lightly golden, and a toothpick inserted near the center should come out with a few moist crumbs.

Can I freeze these bars?
Yes. They freeze very well for up to three months.

What kind of chocolate chips work best?
Semi-sweet chocolate chips give the bars a classic old-fashioned flavor, but milk or dark chocolate are also delicious.

Old-Fashioned Marinated Pork Tenderloin

Tender oven-baked pork marinated in a sweet and savory homemade sauce

Mom made the most tender, juicy pork tenderloin. She believed that a good marinade was worth the extra time, so she would often let the meat soak for several hours before baking it.

Unlike many recipes that tell you to throw the marinade away, Mom poured it right into the Dutch oven with the pork. As it baked, the marinade became part of the flavorful pan juices that kept the meat moist and delicious.

If you prefer to discard the marinade before cooking, you certainly can. But this recipe is written the way my mom always prepared it, and it never disappointed.

The result is tender slices of pork with a wonderful balance of honey, soy sauce, garlic, mustard, and herbs—a family favorite that's perfect for Sunday dinner or any special meal.

Ingredients: 

1 onion, chopped
2 garlic cloves, minced
1/4 c. olive oil
1/4 c. soy sauce
1/4 c. honey
2 Tbs.  prepared mustard
2 Tbs. chicken, beef stock, water or wine
1 Tbs. brown sugar
1 Tbs. vinegar 
1 Tbs. parsley
1 Tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
2 pork tenderloins (about 2 1/2 lb. total)

Directions:

Preheat oven to 350° F. 

In a large bowl or a resealable plastic bag, combine the onion, garlic, olive oil, soy sauce, honey, mustard, broth (or water or wine), brown sugar, vinegar, parsley, Worcestershire sauce, garlic powder, salt, and black pepper. Whisk until well combined, or seal the bag and shake until the marinade is thoroughly mixed.

Add the pork tenderloins to the marinade, turning them to coat all sides evenly.

Cover the bowl or seal the bag and refrigerate for at least 2 hours, turning the pork occasionally so it marinates evenly on all sides. For even more flavor, marinate overnight.

Place the pork tenderloins in a Dutch oven or covered baking dish.

Pour the marinade over the pork, if desired. (If you prefer, you may discard the marinade and bake the pork without it.)
Cover and bake for 40 to 45 minutes, or until the pork reaches an internal temperature of 145°F on an instant-read thermometer.

Remove the pork from the oven and let it rest for 5 to 10 minutes before slicing.
Spoon some of the pan juices over the sliced pork before serving.

From Mom's Kitchen:  

Mom always baked the pork right in the marinade instead of throwing it away. As it cooked, the marinade became a flavorful sauce that helped keep the pork tender and juicy. Since it bakes with the meat, the marinade is fully cooked before serving.

Tips for Best Success:

• Marinate the pork for at least 2 hours, but overnight will give you the best flavor.
• Turn the pork several times while it marinates so every side absorbs the flavorful marinade.
• Use a meat thermometer and cook the pork to 145°F for juicy, tender results.
• Allow the pork to rest for 5 to 10 minutes before slicing to help retain its juices.
• Slice the pork across the grain for the most tender bites.
• Spoon the flavorful pan juices over the sliced pork before serving.

Variations and Substitutions:

• This marinade also works beautifully with a pork loin roast. Simply increase the cooking time as needed.
• Fresh thyme or rosemary adds wonderful flavor to the marinade.
• Add another tablespoon of honey for a sweeter glaze.
• Stir in a pinch of crushed red pepper flakes or a dash of hot sauce.
• Replace the vinegar with fresh lemon or orange juice for a brighter flavor.
• To grill, after marinating, grill the pork over medium heat until it reaches an internal temperature of 145°F.

Serving Suggestions:

Serve with:

• Mashed potatoes
• Baked potatoes
• Buttered noodles
• Homemade rice pilaf
• Garden vegetable rice
• Roasted carrots
• Green beans
• Broccoli
• Homemade dinner rolls
• Applesauce
• Fresh garden salad

How to Store:

• Store leftovers in the refrigerator in an airtight container for 3 to 4 days.
• Freeze sliced pork in freezer-safe containers for up to 3 months.
• To reheat, warm gently in a covered skillet or oven with a little broth or reserved pan juices to keep the meat moist.

Frequently Asked Questions:

Can I marinate the pork overnight?
Yes! Overnight marinating gives the pork even more flavor.

Can I grill this recipe?
Absolutely. Grill until the internal temperature reaches 145°F.

Should I discard the marinade?
You can if you prefer. My mom always baked the pork in the marinade, allowing it to become part of the flavorful pan sauce.

Can I use pork loin instead?
Yes. A pork loin roast works well but will require a longer cooking time.

How do I know when it's done?
Use an instant-read thermometer. The pork is done when it reaches 145°F, followed by a 5-minute rest.

Old-Fashioned Homemade Poultry Seasoning

Skip the store-bought spice blend and make this flavorful homemade poultry seasoning with pantry herbs. 

Make your own flavorful poultry seasoning at home with simple pantry spices. It's fresher, more economical, and easy to customize.

Buying prepackaged spice blends can become expensive, especially when you consider how little seasoning comes in each container. My mom rarely bought premixed spice blends unless they were on sale for a great price. Instead, she preferred making her own.

By mixing spices herself, she could control the flavor and adjust each ingredient to suit her family's tastes. It was also an economical way to cook since she usually had every spice she needed already sitting in her pantry.

Homemade spice blends are quick to prepare, taste fresher than many store-bought versions, and make wonderful additions to chicken, turkey, stuffing, soups, roasted vegetables, and more.

Once you start making your own seasoning blends, you may never want to buy the packaged ones again. 

Ingredients: 

2 Tbs. dried marjoram
2 Tbs. dried rosemary
2 Tbs. dried thyme
2 Tbs. dried sage
1 Tbs. dried basil
1 Tbs. dried oregano
2 tsp. garlic powder
2 tsp. black pepper
1 tsp. ground nutmeg (or up to 2 teaspoons if you enjoy a warmer spice flavor)
2 tsp. sweet paprika

Directions:

If desired, place the dried rosemary and thyme in a spice grinder or crush them with a mortar and pestle. This helps break down the woody leaves and creates a smoother seasoning blend.

Add the marjoram, rosemary, thyme, sage, basil, oregano, garlic powder, black pepper, nutmeg, and paprika to a clean mason jar or another airtight container.

Secure the lid tightly and shake well until all the herbs and spices are evenly combined.

Store in a cool, dark place away from heat and sunlight.

Use 1 to 1½ teaspoons per pound of poultry, or season according to your favorite recipe.

This recipe makes approximately 1¼ cups of seasoning.

Tips for Best Success:

• Use fresh herbs and spices. Dried herbs lose their flavor over time, so fresher ingredients will give you the best seasoning blend.
• Grind woody herbs first. Rosemary and thyme can be a little coarse. Grinding or crushing them creates a finer, more even blend.
• Shake before each use. Some herbs naturally settle over time.
• Store properly. Keep the seasoning in an airtight jar away from heat, moisture, and direct sunlight.
• Label your jar. Include the name of the seasoning and the date you made it.
• Start with less. Add about 1 teaspoon per pound of meat, then season more if needed.

Variations and Substitutions:

• Increase the garlic powder to 1 tablespoon for a bolder garlic flavor.
• Add an extra teaspoon of black pepper for more spice.
• Substitute smoked paprika for sweet paprika.
• Increase the sage slightly if you enjoy a traditional poultry seasoning.
• Mix in 1 to 2 teaspoons of onion powder for additional savory flavor.

Serving Suggestions:

This homemade poultry seasoning is delicious on:

• Roast chicken
• Turkey
• Cornish hens
• Pork chops
• Roasted vegetables
• Stuffing and dressing
• Chicken noodle soup
• Turkey soup
• Chicken pot pie
• Gravy
• Rice dishes
• Slow cooker chicken
• Oven-roasted potatoes

How to Store:

Store in an airtight glass jar or spice container in a cool, dry place away from sunlight.
For the best flavor, use within 6 months. It will remain safe longer, but the herbs gradually lose their potency.
Avoid shaking the seasoning directly over steaming pots, as moisture can cause the herbs to clump.

Frequently Asked Questions:

Can I use fresh herbs?
This recipe is designed for dried herbs. Fresh herbs contain moisture and won't store well in a seasoning blend.

Why grind the rosemary?
Rosemary needles can be woody. Grinding them helps the seasoning mix more evenly and improves the texture.

Can I double the recipe?
Absolutely! It stores well and makes a wonderful homemade gift.

Does this contain salt?
No. This blend is salt-free, allowing you to season each recipe to your own taste.

What meats can I use it on?
It's wonderful on chicken, turkey, pork, and even roasted vegetables.

How much should I use?
Start with 1 to 1½ teaspoons per pound of meat and adjust to taste.