If asked if I was a fan of oatmeal, you would receive a large resounding no. I love oatmeal cookies, love granola, The crunch of oats is really quite tasty. Mushy, hot, cooked oatmeal. Yuck. Then I saw this recipe and decided I really should give it a try. I loved it. The difference is possibly the recipe using steel-cut oats. Possibly they are not quite as much as regular porridge. Or it may be that this recipe had so much additional yumminess added to each bite. Whatever the reason it was quite delectable. I can totally see myself snuggling under a warm blanket with a steaming bowl of these oats on a cold winter day. Probably not the mental picture all you summer lovers had in mind, but sometimes I just can’t help myself.
Recipe from Allrecipes
- 4 cups water
- 1 cup steel-cut oats
- 1 apple, peeled cored and chopped
- 1/2 cup shredded carrots
- 1/2 cup raisins ( I used Craisins)
- 1 tsp. cinnamon
- 1/2 tsp. each nutmeg and ground ginger
- 1 pinch salt
- 1 Tbsp. butter
- 3/4 cup chopped nuts
- 1 Tbsp. brown sugar
- 1/2 cup plain yogurt
1. Bring water to a boil in large-sized saucepan. Add oats and stir to combine. Reduce heat to medium-low and cook for 10 minutes.
2. Add apple, carrots, craisins, and spices. Cook additional 20 minutes. Stir every once in a while.
3. Add butter to small skillet. Add chopped nuts and cook over medium-low heat until toasted. You want them just starting to turn brown and fragrant. Stir in brown sugar, and stir to coat nuts. Remove from heat.
4. Place oatmeal in serving bowls. Top with nuts and yogurt.
5. Eat and enjoy!
There are certainly appliances in our house that are under utilized. Yet, there they sit in the pantry taking up room. Luckily we have a very large pantry so I don’t begrudge them to much. Some, popcorn maker to name one, get used at least once a week maybe more. Some are seasonally, it is rare for me to bring out the ice cream maker in the middle of winter. The waffle iron sadly, does not see much use. I did make amazing buttermilk waffles about a month ago. Waffles are a rare occurrence in the house though. As my son can make a batch of Belgians all on his own, it does get used more than it used to, however, it still mostly just sits there. I knew that you can make more than just a waffle of course, I have heard of celebrity chefs making brownies, cookies, all sorts of sweet treats. Then I saw this at Growing Up Gabel and well, I worked it right into the meal plan. Seemed like a really good plan to me. No need to even flip!
- 1/4 onion, chopped small
- 1/2 bell pepper, chopped small
- 1/2 pkg. frozen shredded hash browns , thawed (about 1 1/2 cups)
- Cooking Spray
1. Heat up waffle iron. Spray liberally with cooking spray. Place onion and peppers in iron for 1 minute.
2. Place hash browns on top of onions. It will seem like too much. Close lid. Place something heavy on top ( I used my soup pot).
3. Cook for 20 minutes.
4. Remove from waffle iron and serve immediately.
5. Eat and enjoy!
Tomorrow sounds like a pretty fun holiday for all of you down south in the states. Here in Canada, of course, we celebrate our Country on the 1st. But I made this potato salad, and it was delicious, and it has a good title for me to share with you today. So that is what I am doing. My son proclaimed this the best potato salad I have ever made. We are really the only two in the house that really truly enjoy it. Hubby will eat it, if I put it on his plate. The girls won’t touch the stuff. My daughter who used to eat mayo by the spoonful, adores potatoes to no end won’t even give it another try. That’s okay, we have a strict “3 things list policy” where the kids can have 3 dislikes of their choosing and are required to eat everything else. More potato salad for us. In fact, every time I make potato salad it seems we are endlessly eating it, perhaps because most recipes feed more than three.
Recipe from Allrecipes
- 3 pounds potatoes, peeled and diced
- 1/3 scant cup cider vinegar
- 2 tsp. sugar
- 1 1/2 tsp. each mustard powder and salt
- 3/4 tsp. black pepper
- 1/2 cup each. Mayo and sour cream
- 1/4 cup heavy cream
- 3/4 cup chopped onion
- 3 hard-boiled eggs, peeled and chopped
1. Cook potatoes until tender in boiling water. Drain and rinse with cold water.
2. In mixing bowl whisk together vinegar, mustard powder, salt and pepper. Add potatoes and toss. Refrigerate for 30 minutes.
3. Stir in remaining ingredients and chill for at least 2 hours.
4. Eat and enjoy!
So hubby has informed me that he officially does not like homemade donuts. The kids were appalled! They absolutely love when I make them. So I made a batch not just for our family to eat, but to take to the dessert night piano recital, where I knew there would be plenty more options for the hubs. I got raves. Good to know, that he is alone in his opinions! I am loving my donut pan I received this Christmas, this time around I made some large and some small, in my donut maker. It was fun. I topped some with coconut, some with sprinkles, and left a few with just icing. Homemade donuts are just a perfect little treat!
Recipe slightly adapted from Pillsbury
- 1 box Key Lime Cake Mix
- 1 cup milk
- 2 eggs
- 2 Tbsp. melted butter
- 1 can vanilla frosting
- 1 tsp. dried lime peel – Or 1 Tbsp. fresh
- Dippers, coconut, sprinkles, whatever you have on hand
- cooking spray
1. Spray either donut pan, or donut maker with cooking spray.
2. Place cake mix in large mixing bowl with eggs, milk and butter and beat on medium speed until just combined. Fill donut pan (or Maker) 2/3 full.
3. If using donut pan bake for 10 minutes at 425 degrees. If using mini donut maker cook until light tells you they are done. Remove and let cool.
4. Beat together frosting and lime peel. Place in microwave for about 12 seconds. Dip tops of donuts in icing, then in your chosen topper. If frosting hardens place in microwave again.
5. Eat and enjoy!