I really should call these “panic bars” because I made them in a panic!
It was about 10:30 in the morning and I realized I had company coming at 1:00 – and that company didn’t like chocolate. (Poor kid.)
All of my favorite go-to quick recipes include chocolate (of course!)
To make matters worse – I was out of butter and margarine.
A quick thumb-through my cookbook collection yielded this recipe – and a quick perusal of the pantry yielded the needed ingredients.
I was back in business!
With just five ingredients – not only were they fast to make – but they were really rich and gooey and yummy!
1 package dry yellow cake mix
2 cups quick- cooking oatmeal (uncooked)
1/2 cup brown sugar
1 cup vegetable oil
1- 12.5 ounce jar caramel ice cream topping
Mix together the cake mix, oatmeal, and brown sugar. Add the oil and egg; mix well. Spread half of batter in to a greased 9 x 13 pan. Press a ridge around the edge; then spread with caramel topping. Sprinkle remaining batter on top. Bake 30 minutes ate 350 degrees.
I’ve linked this post up with Tempt My Tummy Tuesday over at At the Well and Tasty Tuesday at Balancing Beauty and Bedlam.
Ah yes, the relatives came.
All of my husband’s family – all 23 of them – descended on us for 4 wonderful days.
We meet and fell head over heels in love with our 2 new Ukrainian nieces.
The children played countless games of carpet ball and created a large scale Revolutionary War action game that covered at least 40 acres.
We took the entire crew to the roller skating rink on Saturday morning and made many memories (and bruises)!
The sisters-in-law had a big garage sale/thrift store outing.
We celebrated Poppa’s 80th birthday -a little early.
We ate lots of food.
We laughed together.
We sang together.
We cried together.
We played together.
And we prayed together.
It was hard to let them go.
Breakfast is always the hardest meal for me to do when I have company. For starters, I am not a morning person. My prefect day would start about 9:00 (would someone please tell that to my children?!)
Planning ahead is the only way I can function at breakfast, especially when there’s company expecting a meal.
These simple muffins are a snap to put together in the morning, even when I’m not quite with it, and taste great.
They go wonderfully well with scrambled eggs or egg casserole, either at breakfast or for an easy and cheap supper.
I often double the recipe so we have enough for another meal.
Cinnamon Topped Muffins
Mix together: 1 3/4 cup flour, 1/4 cup sugar, 2 1/2 tsp. baking powder, 3/4 tsp. salt. Set aside.
Combine 1 well-beaten egg, 1cup milk, and 1/3 cup oil.
Add the wet ingredients to the dry ingredients. Stir just until moistened. Drop in greased muffin tins and bake at 400 degrees for 20-25 minutes.
While muffins are baking, melt 3 Tbsp. butter in a shallow container and set aside.
In another shallow container combine 1/2 cup sugar and 1 1/2 tsp. cinnamon.
When the mufins are done, remove them from the muffin tins and quickly dip the tops in the melted butter and then in the cinnamon-sugar mixture.
Makes about 1 dozen.