a new nothing with a speckled handle

Yep, this is a post about oatmeal. Boring, you say? Indeed it is anything but boring! And here's why...butter. I love butter. I love its color, its texture, and of course its taste. And, frankly, I don't think it's that bad for you. So there, cardiologists of the world. Cook your oatmeal according to package directions. (cooking times and measurements depend on what kind of oats you're using. I usually just do quick-cook oats.) Add a pat of butter to taste. (I'm not going to lie here, my "pat" of butter varies widely each time I make it! The more you add the better.) Sprinkle with a few tablespoons of brown sugar Pour cream or milk to taste (Did you think this was going to be healthy? Don't worry, there's still some oatmeal in there somewhere) Enjoy! It's warm and comforting, sweet and delicious. And anything but boring! PS sorry, my photography skills are nowhere near my mad cooking skills. (joking, people, joking)

I was assigned to bring a trifle to a church function this week. I'm not a huge trifle person, mostly because I can't stand pudding. So I set out to create the perfect trifle recipe that would include some fall flavors without the pudding. After much thought, I came up with this recipe. I think it's the perfect combination of spices, carmel, and creaminess. And the pecans add that perfect crunch. Pumpkin Spice Cake (adapted from taste of home) 1 pkg spice cake mix 1 pkg instant vanilla pudding mix (added dry...makes a very moist cake) 1 1/4 cup canned pumpkin 1/2 cup water 1/2 cup vegetable oil 3 eggs 1 teaspoon ground cinnamon rounded 1/2 teaspoon ground ginger Combine ingredients in a stand mixer and blend until lumps disappear. Pour into greased 9 x 13 inch baking pan. Bake at 350 for 40 minutes. Cool and cut into cubes. Whipped Cream 2 1/2 cups heavy cream - beat to stiff peaks 12 ounces (1 1/2 bars) softened cream cheese 1 1/2 cup sugar 1 -2 teaspoons vanil