Oatmealtreslechesbars Recipes

EASY OATMEAL BARS (4 INGREDIENTS!)

Steps:

• Mix together all the ingredients in a bowl until it forms a sticky dough. If the mixture is dry and not sticky, add a bit more honey and/or peanut butter; different peanut butter brands perform differently here.
• Add a sheet of parchment paper to a 9 x 9 pan. Place the ingredients in the pan and press it into an even layer. Use a small glass to roll over the top to get it smooth.
• Freeze the bars for 15 minutes. Remove the pan from the freezer and use the parchment to lift it out of the pan. Cut into 16 squares or 32 rectangles. Store refrigerated for up to 2 weeks. You can eat right away, or refrigerate for about 1 hour for a more solid texture.

LEMON OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking pan with cooking spray.
• Mix brown sugar and butter in a large bowl until combined. Mix flour, oats, baking powder, and salt together in a separate bowl. Add to butter mixture and mix until combined. Press half of the oat mixture in the bottom of the prepared pan.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While crust is baking, mix condensed milk, lemon juice, lemon extract, and almond extract in a small bowl.
• Pour lemon mixture over the baked crust and spread evenly. Top with remaining oat mixture and gently pat into lemon mixture.
• Return to the oven and bake until filling has set and top crust is golden brown, about 20 minutes.
• Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Cut into 16 bars.

OATMEAL TRES LECHES BARS

Steps:

• Preheat oven to 350 degrees F.
• Line a 13x9 inch pan with aluminum foil leaving one inch overhang.
• Spray foil with no-stick spray.
• Beat butter, sugar and vanilla extract until creamy.
• Combine flour, oats, baking soda, salt and pecans.
• Add flour mixture to butter/ sugar mixture and stir until mixture starts to come together.
• Press 2/3 oat mixture into prepared pan.
• Bake for 15 minutes.
• In a medium sauce pan, heat condensed milk, cream of coconut and milk over medium heat.
• Stir in white chocolate.
• Turn off heat and stir until morsels are melted.
• Pour melted white chocolate mixture over baked oatmeal crust.
• Crumble remaining oat mixture on top and bake for 20 minutes more.
• Let cool completely and chill.
• Lift foil from pan and cut into bars.

QUIRKY CORNMEAL QUICHE

Steps:

• Preheat oven to 350*F. Coat a 9-inch by 13-inch baking pan with cooking spray.
• Thoroughly mix eggs, milk and cornmeal. Stir in any additions.
• Pour mixture into pan and bake for 45 minutes -1 hour or until set in the center and brown on top.
• Cooks note: Add whatever cheese, veggies, spices or herbs that you want, not limited to those I've listed, but keep the egg to milk ratio the same. Within reason, you can use more or less cornmeal depending on how firm you want the "crust" to be.
• NB - any veggies you add must be well drained!

TOASTED STEAKHOUSE SANDWICH

Steps:

• Prepare the au jus dipping sauce: Melt butter in saucepan; saute onions until tender; add flour and stir; add contents of gravy mix packet then gradually whisk in water; allow to simmer while you make the sandwich.
• Prepare the "secret" sauce: Stir together alfredo sauce, mayonnaise, and your choice of onion salt or garlic salt; slice french bread with one horizontal slice to make a top and a bottom half; spread "secret" sauce evenly over both pieces of sliced bread.
• Place the prepared sandwich halves (open-faced) upon a baking sheet under the oven broiler for about 1 minute until the sauce is bubbly and the edges of the bread barely start to brown; remove from oven.
• Arrange thin sliced roast beef over both sandwich halves then sprinkle evenly with shredded cheeses; broil for another minute (still open-faced) until cheese is bubbly all over and starting to brown; remove from oven.
• Put sandwich halves together and return to oven to lightly toast (very, very briefly only) top and bottom of sandwich; remove from oven and slice sandwich into 5 even servings; provide 1/3 cup au jus with each serving.
• NOTE: I usually make this sandwich using one large loaf of bakery french bread ~ You could go with smaller baguette buns if you want yours to taste AND look like the Quiznos Steakhouse Dip Sandwich.