Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Copycat Nature Valley Oats ‘n Honey Bars Recipe

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INGREDIENTS:
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2 1/2 cups quick-cooking or old-fashioned oats
1/4 teaspoon baking soda
Slightly less than 1/4 teaspoon kosher salt
1/4 cup coconut oil
1/4 cup honey
1/4 cup sugar
1 teaspoon vanilla
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 350° F. Line 8-inch square pan with cooking parchment paper, leaving a few inches of overhang on 2 sides.

2:  Place 2 cups of the oats in large bowl. Add remaining 1/2 cup oats to blender or food processor; pulse into a rough flour. Add oat flour to bowl of oats. Add baking soda and salt to bowl of oats; stir.

3:  In microwavable bowl, microwave coconut oil uncovered on High just until melted. Stir in honey, sugar and vanilla; add to bowl of oats. Stir well to coat oats completely. Spread mixture evenly in pan; press down firmly and evenly.

4:  Bake 20 minutes. Oats should be golden and smell of honey. Cool on rack 10 minutes. Remove from pan using parchment overhangs. Cut into 8 rectangles while still warm. Cool completely before wrapping. The bars will firm and crisp up as they cool.

Darlene’s Tips:  Feel free to change this recipe, like no need to buy kosher salt if you don’t have that on hand. I promise no one will detect any difference if you use any table salt or even if you skip the salt. Like nuts?  Add some chopped almonds, walnuts, pecans, peanuts or whatever nuts you like. Raisins or chopped dates would be good too. Love chocolate? Add some !  Experiment with it.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Copycat Starbucks Iced Lemon Loaf Recipe

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INGREDIENTS:
check for ingredient coupons here
Loaf
1 box Betty Crocker Super Moist yellow cake mix
3/4 cup sour cream
1/2 cup butter, melted
1 tablespoon grated lemon zest
1/4 cup lemon juice
2 eggs
Icing
1 cup powdered sugar
1 tablespoon whipping cream
1 tablespoon lemon juice
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 350°F. Grease 9×5-inch loaf pan with shortening; lightly sprinkle with flour.

2:  In large bowl, beat Loaf ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan; spread evenly.

3:  Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes; run metal spatula around edge of loaf to loosen. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.

4:  In small bowl, beat Icing ingredients. Spread icing over top of cooled loaf. Let stand until set.

Darlene’s Tips:  Switch this recipe up any way you want. For instance, you can use milk or half & half for the icing. You won’t notice any difference! No need to buy expensive cream just for a tablespoon’s worth. You can skip the lemon zest too. If you have bottled lemon juice on hand, just use that. No need to buy a lemon just to get the zest.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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