Its time for Secret Recipe Club again - I love being part of this fun club! My favorite part of the SRC is assignment day - I love when I get that e-mail in my inbox with the link to the blog that I get to choose my recipe from. I also love that all of my assignments have all come from blogs I have never been to before, it's really a great opportunity to find some fabulous bloggers out there and some delicious recipes. If you are not familiar with exactly how this club works, you can stop by the website and learn all about it - maybe even join in! Basically you are (secretly) assigned a blog to checkout, browse through their recipes, choose one to make and blog about it. It's a lot of fun!
The blog I had the pleasure of cooking from this month is Permanent Posies . Susan is the owner of this great blog, she describes herself as unorganized, passionate and creative - me too Susan -I bet we would get along real well! I decided to choose a recipe that I could make with my 8 year old. We had a mother/daughter day while Hubby was at work this weekend and Little Man was at a friends. We decided t make Susan's Gluten Free Strawberry Oatmeal Bars. We changed it just a little but not much, ours are not gluten free and we chose to make peach bars instead of strawberry. They were so good! If you don't believe me you could always ask the kids...
That's a thumbs up from Sweet Girl and 10 fingers up from Little Man.
Recipe adapted from Permanent Posies
What you need:
1 package of yellow cake mix
2 1/2 cups of oats (I used old fashioned oats for this)
1 stick of melted butter
1/2 cup applesauce
1/2 teaspoon vanilla
1 10oz jar of preserves of your choice (peach for us)
1 teaspoon water
1 teaspoon lemon juice
What you do:
Preheat the oven to 375 and grease a 9 x 13 pan.
In a large bowl, mix together the cake mix, 2 cups of oats, butter, applesauce and vanilla. Add the rest of the oats a little at a time just until it begins to form clumps, discard the rest (we used all the oats that the recipe called for.)
In a separate bowl, mix together the preserves, water and lemon juice.
Press half of the crust mixture down into the pan.
Pour on your preserved mixture, trying to keep it from getting to near the edges or it may burn.
Then sprinkle remaining crust mixture over the top.
Bake for 18-20 minutes or until the crust is lightly golden.