Oatmeal Lemon Crumble Squares (egg free)

I love oatmeal anything!

The middle layer is made with sweetened condensed milk - 

that's always a YES in my book!

This is a simple recipe I saw at Sally's Baking Addiction - 

whose recipes I've learned to trust!

Go check this post out at her site...she 'only' has 131 

comments there!!! (I can only dream of having that many!) 

She shares lots of helpful tips for making this too. 

The crumbly oatmeal crust has brown sugar!  MMMM! 

You'll be so glad you whipped up this easy, egg-free recipe. 

The filling is only 2 ingredients and the taste of the cookie

square is so refreshing!!

THIS IS A GREAT DISH TO SERVE COMPANY!

(which I'm planning to do!) 

The bars freeze nicely, which is a real plus,

and means you can make them ahead! 

I like to cut my cookie bars in small squares so if folks

just want a taste, they don't have to try a larger cookie. 

(hover over photo to pin) 

OATMEAL LEMON CRUMBLE SQUARES 

CRUST & TOPPING: 

7 Tb. unsalted butter, softened to room temp

2/3 c. light or dark brown sugar

(original recipe calls for 3/4 c. packed) 

1 tsp. pure vanilla extract

1 c. all purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 c. quick or old-fashioned oats

(I love the texture of old fashioned!) 

LEMON FILLING: 

1 can (14 ozs.) full fat sweetened condensed milk 

6 Tb. lemon juice

(about 2 lemons) 

1 Tb. lemon zest 

Preheat oven to 350*.  Line an 8-in square baking dish with parchment

paper, leaving overhang on opposite sides.  Spray lightly with non-stick cooking spray. 

CRUST: In a medium bowl, beat butter and brown sugar on medium high speed of mixer until combined, about 1 minute.  Scrape down sides and bottom of bowl; add vanilla; beat until combined. Add flour, baking powder, salt and oats; beat on medium until blended evenly. Mixture will be crumbly. 

Lightly press a little more than half into bottom of prepared baking dish. Bake 12 minutes. 

FILLING: In small bowl, whisk sweetened condensed milk, lemon juice and lemon zest together.  Pour and spread evenly over prebaked crust (while it's hot); Sprinkle remaining crumbled mixture evenly 

over the top. 

Bake for 22 - 25 minutes or until edges are lightly browned.  Avoid over-baking.  Remove from oven and place pan on wire rack to cool. 

When completely cooled, lift bars out with parchment paper overhang.  Cut into squares. 

Store any leftover bars in the fridge for up to 1 week. 

(Or freeze, wrapped tightly, then placed in a ziploc bag, for 2 months) 

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Fudge-Filled Peanut Butter Bars (with a cake mix!)

YUMMMMMM-OOOO! 

I made these luscious bars to add to a recent bake sale...the first 2 customers took all I had! 

They're easy using a cake mix base.  I modified the recipe

(I omitted coconut, nuts and (3/4 c.??) brown sugar) and used a tad more

flour in the chocolate mixture. 

Of course, we all know that anything with sweetened condensed milk 

is always going to be a winner! 

Hope you enjoy this recipe soon.  It has numerous options so you

can make it 'fit' your family's flavor preferences. 

FUDGE-FILLED PEANUT BUTTER BARS 

CRUST &TOPPING: 

1 box yellow cake mix

1 c. peanut butter 

(smooth or chunky)

1/2 c. butter, softened

2 eggs, beaten

FILLING: 

1 c. semi-sweet chocolate chips

1 can (14 ozs) sweetened condensed milk

3 Tb. butter

1 c. flaked coconut, optional

1/3 c. all purpose flour

1/2 c. chopped nuts, optional

Preheat oven to 350*. Spray 9" x 13" baking pan; set aside. 

In a medium bowl, combine cake mix, peanut butter, butter and eggs until dough is smooth.  Mixture will be thick. 
(I mixed by hand). 

Press 2/3 of the dough into bottom of prepared pan, setting aside remainder for the topping. 

Prepare the filling in a medium sauce pan (I used a glass bowl and heated in the microwave on 70% power - after about 45 seconds, stir until melted. 

Stir in coconut (if using), flour and nuts (if using). Mix until combined. Spread filling over dough in the dish. 

Crumble remaining dough evenly over filling.  Bake for 20 - 22 minutes. (Be careful not to overbake) or until it starts to get golden. 
Allow to cool then slice and serve. 

Recipe inspired by The Country Cook

Linked to 

Meal Plan Monday

You might also like these recipes using a cake mix...

4-Ingredient Cake Mix Cookie Bars

Luscious Lemon Cooler Cream Cake

Nutty Pistachio Pineapple Cake

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Glazed Honey Spice Bars (No mixer needed)

I was so excited to find this tasty recipe at Pinterest (MY Pinterest boards)...originating from Jennifer Cooks blog.

So I ran (honestly, it was more of a brisk walk) to the kitchen to dig up

my old recipe of a similar treat that I haven't made in decades!

I guess it's one of those recipes that 'fell by the wayside' among all the new recipes I love trying. 

My 'original' recipe did not use honey, so I tried it this time, and added cloves

to the recipe, and just fell in love all over again. My hubby's cousin is a bee collector and he gives us quarts of local honey often, so I am well stocked!

(Did you know taking local honey is great to help you during allergy season?) 

I also used brown sugar instead of white. 

I love that you use 1 bowl and you don't even have to drag out the mixer! 

I could have easily eaten the whole panfull by myself..they are thin after all.  

*-*

Perfectly spiced and perfect with a cup of coffee or tea...or milk!

The glaze has an unusual ingredient...just a tad of salad dressing!

(Don't knock if til you've tried it...you won't even know!) 

My original recipe made an 8" X 8" pan of treats, and with only 2 of us in this house, I love being able to have a smaller portion 'anything', so that's what I made...

Recipe can easily be doubled, so get to the kitchen and whip these up today.

You won't be sorry! 

You can just as nicely roll them in powdered sugar while they're

warm instead of making the glaze.  They are fabulous either way!

GLAZED HONEY SPICE BARS 

6 Tb. vegetable oil (or melted butter) 

1/4 c. honey

6 Tb. brown sugar 

1 c. all purpose flour 

couple dashes of salt

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. cloves

1 egg, beaten

1/2 c. chopped pecans

Glaze: 

1/2 c. powdered sugar

1/4 tsp. vanilla extract

1/2 tsp. miracle whip salad dressing

1-1/2 tsp. water 

Preheat the oven to 350*. Spray 8" square pan with non-stick cooking spray; set aside. 

In medium bowl, combine all ingredients; whisking until blended. 

Pour into prepared pan; bake for 17 minutes, or until top bounces back when touched.  

When you remove from the oven, cool about 3 minutes, then press down on the bars with a metal spatula. (Gives it a different texture...I LOVE it!)

In a small bowl, whisk glaze ingredients and pour over bars, spreading

evenly.  You may want to roll them in powdered sugar (while warm) instead. 


Linked to 
Meal Plan Monday

You may also like...

Molasses Crinkles

Homemade Biscoff Cookies

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The Bryan Times - Sept. 3, 2019 - Peanut Butter

It's hard to believe summer is coming to an end and kids are back in school already! I thought it only right that we do a little 'talking' about this yummy-for-your-tummy protein-builder that kids love so much.  

Peanut butter has always been a favorite food for kids, and for moms, who could quickly make a lunch their kids would eat. Cooks have used it in all kinds of sweets, from cookies and cakes, to candy and beverages. We're now eating peanut butter in entrees and sides, even for breakfast. Spread peanut butter on toast. It's a great way to start the day with sustaining protein.

By law, peanut butter must contain 90% peanuts, with no artificial sweeteners, coloring or preservatives. 

Here are some fun and unusual (even nutty!) ideas for using this favorite product.

- Have you ever tried to cure hiccups with peanut butter? Try eating a heaping spoonful. Many claim its a definite cure.

- Is your child afraid to take a bandaid off? Coat it with peanut butter, let it sit for 5 minutes, then peel off.  The oils in the peanut butter dissolve the glues. (Adds some 'fun' to the process for your kids too!)

- Try dressing up your brownies with peanut butter. Either stir 1/2 c. into the batter or dollop it over the top of your brownies before baking and swirl. It just may become a favorite way to enjoy them.

- I love adding a heaping tablespoon of peanut butter to my cooked oatmeal. (Drizzle a little chocolate syrup on it for a 'no bake cookie' flavored breakfast!).

You'll feel good about giving these fun, 'healthier choice' protein balls to your kids.  And they will love helping you make them too. 

MONSTER COOKIE PROTEIN BALLS 

1 c. dry (old-fashioned) or quick oats

1/2 c. ground flax seed

1/2 c. (natural) peanut butter

1/3 c. agave nectar or honey

1 tsp. vanilla

1/4 - 1/2 c. mini m & m's 

1/4 - 1/2 c. mini chocolate (or carob) chips 

Mix all ingredients together in a bowl (or food processor for a smoother texture) and chill for 30 minutes. (I prefer to mix oats/flax seed in one bowl; combine peanut butter, honey and vanilla in another, then mix the two together). Roll into balls. Refrigerate. Enjoy.

This smoothie is a delicious and quick breakfast when you're trying to get the kids out the door. 

Healthy Peanut Butter Cup Smoothie

HEALTHY PEANUT BUTTER CUP SMOOTHIE 

1/3 c. old fashioned oats 

handful chopped peanuts

1 tsp. chia seeds, optional

1 tsp. flax seed meal

1 scoop vanilla protein powder

1/2 c. vanilla Greek yogurt

(or add 1 Tb. honey & 1/2 tsp. vanilla to plain Greek yogurt)

1/2 c. milk (or water)

1 banana, frozen

3 Tb. baking cocoa powder

1/3 c. natural peanut butter

1 Tb. carob chips (or chocolate chips) for garnish, optional

8 - 10 ice cubes

Place all ingredients, except for carob chips, in blender. Add about half the ice; blend on high until completely combined and frothy, at least 30 seconds.  Serves 2 or 3. 

A fabulous treat that will have folks begging you for this simple recipe. Easier than making balls and dipping them in chocolate. 

NO BAKE REESE'S PEANUT BUTTER SQUARES

2 sticks margarine, melted

1 c. peanut butter, smooth or chunky

1-1/2 c. powdered sugar

1-1/2 c. fine graham cracker crumbs

1 - 12 ozs. pkg. milk chocolate chips

In large bowl, mix together margarine and peanut butter until smooth. Stir in powdered sugar, then cracker crumbs.  Blend well.  Pat into a 9" X 13" X 2" pan sprayed with cooking spray.  Refrigerate for 1/2 hour.  Melt chocolate chips and spread over top.

A quick and healthier snack  is "Ants on a Log".  Cut celery stalks into pieces, fill with peanut butter and top with raisins.  The kids may choose to make them without your help. 

"Man cannot live by bread alone; he must have peanut butter". -James Garfield 

Pumpkin Chocolate Chip Bars

As you may already know...I just LOVE fall!

And all the flavors and foods that come with it!

I know some don't care for pumpkin, but hopefully if you're still
reading, you're among those that do. 

These terrific cake-like bars are simple to make and the chocolate pairs so
nicely with the spices. 

Actually, I changed the measurement of cinnamon and added
pumpkin pie spice instead.

That has cinnamon in it right?

(Yes of course it does...I made my own combo...click here
for recipes for pumpkin pie AND apple pie spice mixes! 

Anyway...the first time I made these, I took as treats for a ladies
meeting at church.  A few ladies had seconds and another few took some home with them!  

I THINK ALL TASTE TESTERS APPROVED!!! 

So don't hesitate to mix these up the next time you get a craving for something with pumpkin...or chocolate. 

I tweaked the recipe I found at Erin's Table for Seven. Her photo of these
tasty bars looked more like cookie bars...my bars were thicker than
I imagined hers to be...for some reason?  I don't think I did anything different with the
ingredients, except the spices, and I also reduced the amount of brown sugar by a tad. 

So stop by and tell Erin I said hello.  And don't forget to make these
awesome autumn treats soon. 

(I'm so tickled with, and love displaying this cute towel every fall.
It was made for me by my dear friend Kitty, of Kitty's Kozy Kitchen!
She's SO talented!) 

(hover over photo to pin)

PUMPKIN CHOCOLATE CHIP BARS 

2 c. all purpose flour
1 tsp. pumpkin pie spice (or cinnamon)
1 tsp. baking soda
1/4 tsp. salt
1 c. butter, softened (2 sticks)
1 egg
1 c. pumpkin puree
1 c. brown sugar 
(original recipe calls for 1-1/4 c.)
1 tsp. vanilla
1 c. chocolate chips, divided 
(use white if you prefer) 

Preheat oven to 350. Grease a 9" x 13" baking dish; set aside.

In a medium bowl, whisk together flour, pumpkin pie spice, baking soda and salt; 
set aside. 

In a large bowl, beat together brown sugar and butter.  Blend in pumpkin, vanilla and egg; mix well. Add flour and beat just until combined.

Fold in 3/4 c. chocolate chips and pour into prepared pan. Spread batter evenly,  Sprinkle remaining chips over the top of batter before baking.  

Bake 30 - 35 minutes or until the bars spring back when touched. Allow to cool before cutting and serving. 



Linked to 
Meal Plan Monday



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