Chewy Quaker Oatmeal Bars Copy-cat

Chewy Quaker Oatmeal Bars Copy-Cat 

Hi everybody :)

I wanted to post this yesterday, but the weather has been really bad here :(

I always loved Quaker Oatmeal Bars. I've been wanting to make this bar since the day I pinned it from Katie. Katie has a very popular blog . Her recipes are always healthy and nutritious. So if  you're looking for the prefect copy-cat, THIS IS IT!!

I double the recipe below (except the add ins) and put it all in a 10 by 15 inch pan, because I wanted bigger bars. I also followed the no-bake option. This was unbelievably delicious. I'm definitely making this again :)

Quaker-Style Chewy Bars (with bake or no bake opt.) adapted from Chocolate Covered Katie

2 cup rolled oats
1/2 tsp baking soda
1/2 cup rice crispies
1/2 cup plus 2 tbsp oat flour (recipe instructions below for an easy substitution)
1/2 tsp salt
1 tsp pure vanilla extract
4 tbsp coconut oil or veg oil
1/2 cup agave or honey
2-4 tablespoons brown sugar
4 tbsp applesauce (banana would probably work as well, or pumpkin!)
 Add Ins:
1/4 cup mini chocolate chips
1/4 cup chopped craisins
1/4 cup white chocolate chips
1/4 cup chopped or sliced almond
1/4 cup chopped pecans

To make oat flour:  Simply grind rolled oats in a food processor to make oat flour. Be sure to measure the correct amount of flour for the recipe after grinding, not before.

For Bake:  preheat oven to 350 F. Combine all dry ingredients and mix very well. In a separate bowl, combine wet ingredients. Stir wet into dry and use another sheet of parchment (or wax) paper to squish evenly-coated mixture into a parchment-lined  9×13 pan. Squish very, very hard, with a can or something heavy.  Cook 18 minutes, then squish very hard again. Cool in the fridge for at least ten minutes before cutting into bars.

For No-Bake: Combine all dry ingredients and mix very well.In a separate bowl, combine wet ingredients. Stir wet into dry and use another sheet of parchment (or wax) paper to squish evenly-coated mixture into a parchment-lined  9×13 pan. Squish very, very hard, with a can or something heavy. Refrigerate until firm.
Bars are firmer if you use coconut oil. 

These bars can be stored at room temp, but if you use coconut oil; they’re best kept in the fridge. Or they can even be frozen. The bars thaw very well!

ENJOY! Come again....

Red Velvet Poke Cake

Red Velvet Poke Cake - Daughter's Craving.

Red Velvet Poke Cake

Hi everybody : )

Remember the Carrot Poke Cake with Cheesecake Filling I did a while back? Well..my daughter doesn't share my love for carrot cakes. She's a red velvet cake lover, (like hubby). Hey all you carrot cake fans. we got traitors in our mist! : ) I love red velvet too, but if I had to choose....carrot cake takes the prize.

This cake is the basically the same as I did for the carrot poke cake, just subbing out the carrot cake mix for the red velvet cake mix. So here it goes.
 
Ingredients:
Cake:

1 box red velvet cake
ingredients needed to make cake (eggs, oil, & water)
Filling:
2 (3.4 oz.) boxes instant Cheesecake-flavored pudding
4 cups milk
Topping:
1 (8 oz.) tub Cool Whip, thawed
4 oz cream cheese ( 1/2 of 8-oz pkg.) (softened) 
2 tablespoons powdered sugar  (or a little more if desired)
1/2 cup chopped nuts or coconut if desired
  
Preheat oven to 350ºF. Prepare cake batter as directed on package. Pour into 13x9-inch baking pan.

Bake 35 to 40 min. or until wooden toothpick inserted in center comes out clean. Remove from oven.    Let cool for a few minutes. Then, with a wooden spoon handle, large fork or skewer poke holes in the warm cake at 1/2-inch intervals. Be sure to poke right down to the bottom of the cake. You want holes big enough so that the pudding has plenty of room to get to the bottom.

Cake with holes

In a medium bowl, prepare instant pudding with milk, whisking until all the lumps are gone. Pour pudding over cake. Making sure to get right into the holes as much pudding as possible. Cover and put in the refrigerator to set for about 2 hours.

BEAT cool whip, cream cheese, and powdered sugar in large bowl with electric mixer until well blended. Spread onto cake. Sprinkle with nuts or coconut if desired. Eat! Store leftovers in refrigerator.

Oh by the way, my daughter made this one; she's a very picky eater and thinks that since carrots are vegetables, they don't belong in cakes. She doesn't know what she's saying, I think law school is affecting her taste buds : )

Cake with Cheesecake Filling

I didn't get a chance to take a picture of the finished cake. They woofed it down too fast. The piece above is the ONLY slice I ate : (  The cake was good obviously.

Before you go....

 Make A Difference:  Justice for Brandon C. Jackson

I like to call your attention to the new widget I have on the top left side of my blog. It's about the injustice treatment of Brandon C. Jackson. I don't know him, but his story have touched my heart.  I like to implore you to take a little time, if you will, to read his story, sign his petition and pass it along.

ENJOY! Come again.....

Fish Fry Coating Mix with Tilapia & A Bonus Recipe

Fish Fry Coating Mix with Tilapia & A Bonus Recipe

Hi  everybody :)

I love the idea of making your own anything, so I was happy to find this recipe while browsing through one of my cookbooks,  Gifts That Taste Good . If you been reading my posts, yeah I'm still sticking to doing at least 1 recipe out of each book, I'm gonna do them one better, this is the second one from the same book! YEAAAA!!!! The first was Jamman' Muffins mmmmm MUST make again soon!  Alas, back to what I was saying, as the old adage goes, "homemade is best made". So with that in mind I gave this recipe a try. I was very pleased with the result, a flavorful crispy crust.

Fish Fry Coating Mix from Gifts That Taste Good


1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
1 tablespoon lemon pepper
2 teaspoons salt
1 teaspoon onion powder (I used Mrs. Dash Onion & Herb Seasoning)
1/2 teaspoon paprika

In a large bowl, combine all ingredients. Store in an airtight container.

Yield: about 1 3/4 cups of mix

frying the fish

To prepare fried fish: Dip fish in buttermilk and roll in coating mix. To cook, pour oil into a Dutch oven to a depth of 2 to 3 inches. Heat to 375 degrees. Fry coated fish, one piece at a time, about 4 to 6 minutes or until golden brown.

From Gifts That Taste Good, page 45

I didn't forget I promise y'all a bonus recipe, so here it is.....roasted potatoes. I know most people like fries with their fish; I like roasted potatoes. I know it might sound kinda of strange, but it's great. This is a very simple basic recipe with less roasting time in the oven.

Roasted Potatoes

2lbs. golden potatoes
2 Tbsp. olive oil
1 - 2 tsp. Mrs. Dash Onion and Herb Seasoning 
1 tsp. Garlic Salt
To serve:
butter
chives
sour cream

Cut potatoes in chunks and microwave (see note). Drain water. Place in large pan and drizzle with oil. Sprinkle with seasonings and bake 20 -25 minutes until tender in a 375 degree oven.

Note: Microwave potatoes in microwave about 10 minutes means less time in the oven. I roasted my potatoes for about 20-25 minutes or until tender in a 375 degree oven; after microwaving.

water & potatoes for the microwave

ENJOY! Come again....