I’m finally getting back into the swing of things after a much needed vacation.

Actually, that’s not true.

While it is fabulous to be back home, I can’t deny the fact that I really, really enjoyed having someone else make (and turn down) my bed, cook all of my meals, and that I rolled over in bed every morning to a glorious view of the ocean.  We pretty much ate our way through the Caribbean (and by “we” I mean me), and I haven’t stopped harrassing my husband about booking another cruise since the moment we stepped on the ship.


Also really nice?  The fact that our neighbors picked up our mail and watered all of our plants while we were gone.  Seriously, my potted plants and shrubs look better now than when they are left to my {very} black thumb.  So to say thank you, I made these {very easy} lemon raspberry bars.

Really.  Super, super easy.

Only four ingredients.

And feel free to change up the flavors of the cake mix and the jam!  I think chocolate cake mix and strawberry jam would be super yummy.  Or lemon cake mix and blueberry jam.  The possibilities are endless.  And, since it’s so easy, you might as well give all of them a try.  =)


Lemon Raspberry Bars
  • 1 18.25-ounce package lemon cake mix
  • 2½ cups uncooked quick-cooking oats
  • ¾ cup butter, melted
  • 1 12-ounce jar raspberry jam
  1. Preheat oven to 375.
  2. Combine cake mix and oats. Stir in melted butter until mixture is crumbly. Press approximately 3 cups of the mixture into a greased 13x9 pan.
  3. Spread jam over the crumb mixture. Sprinkle with remaining mixture. Pat gently to level.
  4. Bake for 25 minutes, or until lightly browned. Cool completely on a wire rack.

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!