Maybe I shouldn’t post today. I feel a bit slouch-ish about it. I want to, but does it really matter? There are so very many blogs out there. Is anyone reading besides my mom, my aunt and a few friends???
I started this blog as a way to share, share chats, share laughs, share memories, share recipes, share good time. I wanted everyone involved. I STILL want everyone involved. I have had a blast. I have made some great friends and gotten closer to some others. I have learned a lot. I have made new memories. I thank you for letting me share, my thoughts, my memories, my collection and recipes. I will not call them “mine” cause a lot of times they have come from someplace else, with some minor changes.
The best thing about recipes and cooking are the memories that go hand in hand. We can sometimes remember where we were when we first ate something and needed the recipe. We can remember who gave it to us or we remember the time we messed a recipe up, and actually enjoyed that version better. We see the smiles from our family when they say “yum.” We remember. We learn. We share.
Now, I, can talk food for.ever. Sorry. It’s just fun for me. Thanks for reading, for sharing, for chatting. LET US remember that the “leave a comment” section should actually read ~ “your thoughts” or “let’s chat” or something like that. We would love to hear if you wrote down a recipe, or if is already a favorite of yours, maybe you tried it, maybe you liked it, maybe it was not your thing, maybe you changed it, maybe you have questions, maybe you have a story, maybe maybe maybe. 🙂
IF you ever think that others would enjoy a recipe that your family enjoys and you want to share it with others, share it here at firstname.lastname@example.org. We can have a guest post or I can make it and snap my own pictures. Thanks to my friends who have shared recipes, know that I have made some, looking forward to sharing them and look forward to making some others! It takes me time to post sometimes as I do not post a recipe everyday….. Please remember to let me know where the recipe came from, I really like to give credit where credit is due! If you would rather remain anonymous then just let me know!!
OH, before I forget IF you are interested in an E-MAIL RECIPE EXCHANGE let me know!!!! (email@example.com). Thanks! This will be the last time I say it, don’t want to be annoying. Ha! 😉
This recipe today came from a friend, about a year ago she told me about it. I have since made it a number of times. My kids are not huge oatmeal fans. They will try it cause I made it…..but….inevitably they go back to the good ol’ Sugar Smacks or Mini Wheats. Fine, more for me (and my husband enjoys it too.) So thanks Stacie for sharing this recipe with me. The original came from Allrecipes ~ I have made a few minor changes.
The oatmeal reheats beautifully. So no worries about leftovers. Don’t be nervous about the yogurt on top, that is my favorite part ~ well, and the crunchy sugary nuts……..
Carrot Cake Oatmeal
4 c. water
1 c. steel-cut oats
1 (tart) apple, peeled and chopped
1/2 c. shredded carrot
1/2 c. raisins
1 tsp. cinnamon
1 tsp. pumpkin pie spice
2 TB. brown sugar
pinch of salt
1 TB. butter
3/4 c. pecans, walnuts or almonds
1 TB. brown sugar
Bring the water to a boil. Add the steel-cut oats and bring back to a boil, simmer about 10 minutes. Add the apples, carrots, raisins, cinnamon, pumpkin pie spice, brown sugar and pinch of salt. Simmer about 20 more minutes. (REMEMBER to stir often!! or it will stick!)
Melt the butter in a small fry pan and add the pecans and sugar, toast carefully, as they will burn quickly.
Serve the oatmeal with a dollop of yogurt on top and a sprinkle of candied nuts.
Serve. Enjoy. Be warm and full.
Recipe adapted from Allrecipes.